On 10/3/2015 9:18 AM, Oren wrote:
On Sat, 03 Oct 2015 08:12:24 -0700, Don Y
wrote:

When baking, it's a must (before and after). Having a flour-coated
pecker feels (and *looks*) really "unnatural"! Likewise for butter
or most other "ingredients"!

The voice of experience, eh?

One of the cookies that I bake is glazed with a syrupy solution
of milk, XXX sugar and almond extract. Died *blue*.

The cookies are "dunked" in a bowl of this slop. Then, rolled
around between your fingers. Then, set out on waxed paper for
the glaze to cure.

After a few cookies (a batch is 20-40 dozen), your fingers
become encrusted with dried sugar. Blue sugar. That has
an overpowering almond scent.

Imagine what *that* would look/feel like "down below"? The syrup is
disgusting enough where you *must* deal with it (on your hands!)