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what next? Juicers, toasters, spatulas, ice cube trays, gravy ladles, what flavor jello, cornbread vs biscuits, anchovies, applewood Vs hickory?
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... Dishwashers, ovens, stoves, InSinkErator, kitchen lights, exhaust fans, ice cream maker, mix-masters, knife sharpeners, knifes, hones, electric knife, waffle makers, crepe maker, sandwich maker, non-stick pans, rice makers, popcorn makers, microwaves, pressure cookers, slow cookers, woks (passive and electric) deep fryers, toaster ovens, pizza trays, glassware, crystal ware, tap ware, benches, cupboards, drawers, skylights, flooring, cutting boards, condiment dispensers, music for the kitchen, phones, intercoms, monitors, smoke detectors, fire extinguishers & blankets.
So there is still a lot more to discuss about kitchens!
Smile
Sox
MARGARITA MAKERS!!!
there i said it.
dee
;-D
True terror is to wake up one morning and discover that your high school class is running the country.
quote by Kurt Vonnegut
.. I married her!
Blondie makes em better than I do and likes them, I'm not fussed about margaritas.
I sometimes help, I get the ice out and then put it in a little machine which turns it into shaved ice!
Smile
Sox
that is the best...
dee
;-D
True terror is to wake up one morning and discover that your high school class is running the country.
quote by Kurt Vonnegut
by the time we get past Teflon, Yes or No.
Then there is the butter, spread, Crisco conundrum...
...With any luck I mean :)
Nothing wrong with decent pans with a non-stick coating as long as only used over a low to moderate, at the most, heat. Of course, just IMHO.
I am into butter but I actually don't mind "Pro-active" which we always have on hand for the odd free-loader with a cholesterol problem.
"Crisco" - is a blended vegetable oil product here. I don't think we have any in the house. We nearly always use olive oil and I like to have 4 or 5 different types on hand but also keep small bottles of peanut oil, grape seed oil, rice bran oil & macadamia nut oil for some of the fancy sautéing Blondie does from time to time.
Thanks, now I'm hungry!
Smile
Sox
Lighting? Flooring? Italian Marble vs. French?
What about cats on the counter tops?
... We have converted to LED lighting in the kitchen. We both like the 6000K to 6500K colour range. Open a cupboard and a light comes on. Magic! :)
We have, and like, glazed tiles on the floor. Easy to maintain, if you drop something it breaks, so don't drop things :)
Both marble and granite can look spectacular but can be high maintenance and they are both VERY unkind to dinnerware. We have a bar with a combination of granite & corian ~ looks great. The kitchen has corian tops, splash backs & triple sinks. Corian is very kind on dinnerware.
Counter tops height? Standard is about 36" but ours are 42/43" which is far more comfortable for us.
Nope, I don't like cats, dogs, birds, lizards or frogs in the kitchen and NO cats allowed on the counter tops. (except when I'm around lol)
Smile
Sox
As a kitchen designer for many years I was asked to do 2 or even 3" risers over the 36" standard on occasion but 6" is a lot!
You met your wife at a Basketball game?
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... Sure is. Wouldn't have it any other height now.
My wife designed the kitchen with some input from a designer and yours truly. Doors & drawers are done in American oak too!(who says I don't like America?) It is becoming more popular now to have higher bench tops than it was 20+ years ago.
Whoever came up with the idea 36" was the most ergonomically efficient height for a kitchen counter was a midget! :)
I met my wife in the Steyne Hotel, Manly, on a Saturday evening. I still remember it well.
Smile
Sox
Hickory (tho I prefer pecan), Spatulas? Yes!, ice cube trays a thing of the past, no opinion on toasters
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The old-fashioned way works fine for us.
I doubt bacteria buildup in our water lines, no matter where they split off to, is an issue.
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"Do I have to spell it out?
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"ice cube trays a thing of the past"
You would think so, until your fridge's ice maker fails and you discover that it'll be $400 to fix.
I use trays, and have never even connected the ice maker. Simple is good.
:)
As with all ice makers, it's not a question of "if", but "when".
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"Do I have to spell it out?
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Bowls.Stainless steel? Corningware? Glass? Other? Sizes?
I have favorites for different uses. Glass for making scrambled eggs or pancake batter; the big stainless steel one for mixing hamburger and seasonings. And each type has its own characteristic sound, which contributes to their desirability for different uses and utensils.
But always, it has to be big enough! I just have to roll my eyes when people use a bowl that's too small for the job, and they get caught up in trying to keep it all in the bowl instead of thinking about the stuff they're mixing. (Don't tell my wife I said that.)
:)
Edits: 10/29/14
Brought it from Thailand in 1974. We make all our salads in it and add the dressing to it when we toss them all up. It has never met soap, just very hot water. It has, in it's 40 year life, attained a character and fitness for the task at hand that glass or any ceramic bowl can only dream of.
Ween I was a kid had a large wooden bowl with a set of smaller bowls to eat from and my dad used to make a big show of tossing and serving the salad at the dinner table. The bowl never saw soap until one day we moved and got a dish washer and my mom decided to wash the salad bowl in the machine rendering the bowl useless with a big crack in it. You would have thought we lost a family member, witch we kind of did.
"Trying is the first step towards failure."
Homer Simpson
after we wash the bowl and it has dried I rub a small amount of olive oil over it's insides.
FWIW, I did not install dish washers into the house when we built it. Not missed at all....
My grandparents had a dish washer.
But when the economy went south around 1930, they had to let her go.
Nyuk, nyuk.
In college, I worked at a steakhouse as a dish washer, which never made any sense to me, since all I did was to load the dishes into the dishwasher. I didn't actually wash them myself. Was I overpaid?
I renovated our kitchen two years ago and left a space for a dish washer that I haven't bought or installed yet and I keep thinking of turning into more cabinet space but in our small kitchen counter space is a premium so eventually I will install one and get the dish rack off the counter. BTW my dad use to wipe his salad bowl with olive oil too.
"Trying is the first step towards failure."
Homer Simpson
Edits: 10/29/14
Classic tee-shirt from teh webs...
all the best,
mrh
(at least momentarily) and into whatever room you need to be in (which might be the kitchen, which may cause some here to heave) to
use your favorite brush on your favorite furball. Heck, you might even brush your pup outside!
Our favorite ... Pet Brush of The Day!!!!!!
Then again, waffle irons are intriguing...
"Once this was all Black Plasma and Imagination" -Michael McClure
Passive (non electric) coffee makers? I'm going all glass, F these plastic things, even the $250 one rated best by ATK has lots of plastic.
I'm going to boil water in glass and pour it in to a glass drip maker and use paper filters. I have a glass press but want a larger capacity than my press. I use the press camping and other times too but prefer drip in most cases.
ET
or so:
Tried many other versions (gold filter, French Press, brewers) and this works just fine.
If only everything were as well made as this Krups grinder.
The vintage plastic Meltita is sufficient, filters vary.
I'll try a ceramic one when this dies (or me) - whichever comes first. It's BLACK on the inside.
The cup is only 10 years old.
Funny how all the hip, fashionable, trendy, etc. cafes do the drip cup cup these days!
"Once this was all Black Plasma and Imagination" -Michael McClure
Have a mug in the morning, never cared it was tasteless.
Last month with the spike in prices I used the Supermarket's grinder on a lb. of Columbian. "Auto Drip" grinds it finer than off the shelf.
Same routine as always with my Cuisinart dripper, gold mesh filter only. The coffee now tastes rich like in a good restaurant for the entire month it lasts, stored in the freezer.
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I use Expresso grind which is quite fine and the coffee is really strong. Works fine in a drip coffee maker unless you fill the basket full of coffee which we often do. Our coffee maker has a setting called "flavor plus" which makes the water come through much slower so no problem. Without that set to "on" the regular flow rate of water is too fast and it makes a messy overflow when the basket and filter is filled with coffee.
ET
I'll be going that route or similar. I just want to be able to make a pot at a time. Ceramic or glass is good. Unless the ceramic is made in
China........not to be trusted
ET
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Our kitchen was redone circa 1970 with all avocado appliances. I remember the craze,
ET
What do you use? I have a mix of knives I have collected over the years, Wusthof high carbon, Henkels, Sabatier I have also been collecting antique knives when I go to estate sales but those are for display because of the high carbon steel content, I don't have any good Japanese knives yet but I'm always on the look out.
"Trying is the first step towards failure."
Homer Simpson
I still subscribe to the tenet that one good, decent, sharp 8" knife takes care of 90% of what one needs to
accomplish in the kitchen, and a serrated blade covers the rest.
A couple of Henkels covers us here.
A few years back had to finally retire that white handled Henkel you guys used to give me sh!t about!
Had less edge than Edge has hair!
"Once this was all Black Plasma and Imagination" -Michael McClure
We should have kicked you out of the kitchen for that. I learned to use the 8" chef at Bucca Giovani any thing longer and you risked finger damage in that small and busy kitchen. The two I use the most are the 8" and a curved boning knife I tend to shy away from serrated after filleting my finger with one, six stitches it took. I remember working in North Beach and guys would come to the back door to sell you knives at a fraction of what they cost, I guess they fell off the back of a truck or something.
"Trying is the first step towards failure."
Homer Simpson
yeah, my "pimp" blade!
There were plenty of more obvious reasons I should have been kicked out of kitchens!
Remember showing my brother how to slice salmon steaks with a 12", ancient, sharp as hell
curved blade, the point of which went deep into my left palm. Blood (and booze) flowing like a
MF, stating calmly, "That's how NOT to do it...", wrapped me hand in a towel and hiked the
three blocks to the ER for a couple sticthes.
Amazing I still have all my (physical) parts.
An 8" blade is perfection, over that things get... dicey.
"Once this was all Black Plasma and Imagination" -Michael McClure
since we bought the total set back in 1975. Nothing else needed here.
I asked the wife if she would like a set of Jap knives, she looked at me kinda puzzled and said that kitchen gamesmanship was not high on her bucket list.
It sounded better in her cracked English!
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