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Mmm! Owww...

Posted by Devra First September 5, 2008 06:16 PM
chilicrabs.jpg

We went to town on this feast of Chinese chili crabs, as you can see. I ate them till my nose burned, my lips swelled, and parts of my face went numb. Little chili bits were scattered everywhere, and we were left with a mountain of wadded napkins beside a mountain of wadded wet wipes. My hands were coated in red chili flakes. It was fantastic.

Except for one problem. I was wearing contact lenses. How was I going to get them out? I'd washed my hands 8 times and the skin under my fingernails was still burning with chili oil. No way I was going to stick them in my eyeballs.

So I poured a bowl of milk and soaked my fingers in it. Fifteen minutes later, I was able to take the contacts out, burn-free.

Anybody else have any solutions to capsicum hands?

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6 comments so far...
  1. That looks awesome. No tips for getting the hot stuff off your fingertips, but I'd like to know where you got those chili crabs. Is that similar to the Singapore-style chili crab?

    Posted by Christine M September 6, 08 08:51 AM
  1. I was deliberately withholding info about where they're from, but stay tuned for an upcoming review... They were insanely awesome. What are Singapore-style chili crabs like? I was so jet-lagged the one time I was in Singapore, I barely remember anything, except for the amazing rainbow of fruit juices sold in plastic bags by street vendors, and the surreal, sparkling cleanliness of the shopping centers. I would love to go back.

    Posted by Devra First September 6, 08 10:26 AM
  1. Definitely try baking soda. I accidentally did not wear gloves and deseeded a jalapeno, and this worked.

    Posted by samiam September 8, 08 09:38 AM
  1. To samiam:

    Try baking soda how? I've been having terrible problems this summer working with fresh jalapenos, but "definitely try baking soda" doesn't give enough information to figure out what I should do with it! Thanks.

    Posted by allstonian September 8, 08 11:38 AM
  1. I imagined dissolving it to a sludge in water, like you'd do with cornstarch, then immersing your fingers in it. But I guess you could also be wetting your hands, dipping in baking soda, and rubbing them together. samiam?

    When cooking with chilies, I usually just pin them down with a fork in place of my fingers, then chop, slice, etc. I'm just not together enough to ever have gloves on hand.

    Posted by Devra First September 8, 08 11:57 AM
  1. All I do is wet my hands and slather the baking powder on - rub your hands together and the burn stops almost immediately (and leaves your hands pretty soft!).

    Posted by samiam September 8, 08 01:30 PM
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About Dishing What's cooking in the world of food.
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Sheryl Julian, the Globe's Food Editor, writes regularly for the Food section.
Devra First is the Globe's food reporter and restaurant critic. Her reviews appear weekly in the Food section.
Ann Cortissoz writes about beer for the food section.
Stephen Meuse writes about wine for the Globe's Food section. His column on Plonk ($12 and under wines) appears on the last Wednesday of the month.
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