ideal kitchen

sf wrote:
The only thing I am conscious of being careful with is my coffee
mug--and actually that is because the counter is very cold and the
cup is hot. The things I would most miss if I move again would be
my main-floor bathroom (which has the same antiqued Nordic black
granite), and my kitchen counters and floor.

--
Jean B.
 
On Jan 24, 10:28?am, "Storrmmee" wrote:

Another source I suggest is the Home Forums of Gardenweb. Almost too
much discussion and information. http://ths.gardenweb.com/forums/.
I renovated my kitchen 20 years ago and still adore it.Wouldn't leave
the apartment for the kitchen although the apartment is too big for
us. I thought A LOT about what was important to me and what wasn't so
it works the way I like to. It even accommodates my husband now that
he cooks as well. I love my pull out cutting board that has a hole in
the middle to scrape scraps into the trash can below. I love my
Thermador combination ovens where the top oven is a microwave-
convection-radiant. This dual oven, electric, is no longer made and we
are going to have to find something to replace it :-( Even 20 years
ago I knew I wanted only drawers where ever that was possible, not
cabinets with pull-out shelves. That's what I have and it still is
great. If I had the money, and the space, I'd build more cabinet
space, but that's a want, not a need.

Bliss
 
On Mon, 24 Jan 2011 21:42:41 -0500, Cheryl
wrote:


Yet another female interested in size... maybe you need a nip n' tuck.
LOL

Actually design is most important, not size. Design should facilitate
cooking, not storage... with pack rats there is never enough space,
they can have a four car garage but no car can fit. I've seen huge
kitchens with every possible space filled to beyond capacity but with
nothing that ever gets used... all just for show. I know someone who
is addicted to yard sales, her entire house is filled with everyone
elses crap, and none of it ever gets used. There is a definite point
where a kitchen can be too large to be efficient... any space more
than 36 inches beyond the sink, stove, fridge triangle is superfluous.
It's been my experience that people with large showcase kitchens
mostly eat out.
 
On Sat, 19 Feb 2011 15:04:28 -0600, "Storrmmee"
wrote:

Okay, I emailed her.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
sf wrote:


-snip-

I *know* it. I've only bought 5 houses in my lifetime. The last
one was 25 yrs ago. I bought each house and fixed it up as if I
would die in it. Never regretted it at all.

I never bought or sold the most expensive house on the block-[maybe
1-- but it was a very 'short block'] - But I always sold a house that
I had enjoyed for years. I didn't gain much dollar wise on any of
them-- but wouldn't have changed the way I fixed any of them up,
either.

Jim
 
this is another reason we decided against the built in double oven, we are
thinking a stand alone stove with oven and cabinetry to hold microwave and a
counter top oven of some sort would serve our purposes better, this would
allow for the giant turkey bake but counter top for every day use, Lee
"Janet" wrote in message
news:[email protected]...
 
sf wrote:


There's not nearly as much force applied as if I were tugging straight-on
while she was standing on a surface which offered more traction.

Bob
 
In article , [email protected]
says...

I used to think that too. But mine, which is a piece of crap otherwise,
sucks smoke out that the hood above doesn't even try to touch.


Have you plugged the model number into the various appliance parts
sites?
 
Storrmmee wrote:

I have related a little anecdote on some groups but perhaps not here.

When I was working in Japan I heard of a man who had collected
ancient ceramics (or maybe it was celadon--by now I forget).
During World War II, his collection was destroyed. He said he
felt relief that he no longer had to worry about it.

I can see that. If my cookbook collection and other possessions
went up in flames, I might think that too. In part, to think
otherwise, would be too painful to bear.
--
Jean B.
 
sf wrote:
The only thing I am conscious of being careful with is my coffee
mug--and actually that is because the counter is very cold and the
cup is hot. The things I would most miss if I move again would be
my main-floor bathroom (which has the same antiqued Nordic black
granite), and my kitchen counters and floor.

--
Jean B.
 
On Jan 24, 9:35?pm, Stu wrote:

Eww. Wearing slippers that might've been on somebody else's feet.
I'd rather have a head's up so I can bring my own.

The appearance of my floors is not the most important thing. It's not
even in the top 100. The vintage 1948 hardwood is a little beat up,
and there are a lot of dots of paint where some asshat must have
said "we'll carpet after we paint, so we don't need a dropcloth".
It just doesn't matter. They're just floors.


Cindy Hamilton
 
Storrmmee wrote:

I am trying to arrange the kitchen that way but wonder whether it
is in my best interest to not have to walk around. Of course, you
have different considerations.
--
Jean B.
 
On Jan 24, 2:33?pm, "Pete C." wrote:

The side by sides afford to much freezer space and not enough for the
regular fridge side. I'm constantly moving stuff around to make the
best use of space. Hate mine, but it came with the place.
 
Janet wrote:

It took a total of three of us 1 week to refurb a kitchen, refinishing
the cabinets was about two days if it was done separately.


I'm afraid we disagree as to what constitutes a "better" surface. I
don't consider the more expensive surfaces you are probably thinking of
to be "better" for a kitchen.

I'm into function over cosmetics, so I judge counter surfaces by their
tangible characteristics - durability, sanitation / cleanability,
probability of damaging items dropped on them, noise levels of items
placed on them. As a result, I consider the best counter surfaces to be
either laminate or stainless steel.

Surfaces such as granite, solid surface synthetics, tile, etc. get low
ratings from me as counter surfaces. Granite is a good surface for
working doughs and pastry items, however I believe that is best handled
with a small dedicated section of counter, not with that material for
all of the counter space.


Again, this is a personal aesthetic judgment. A complete kitchen full of
new appliances that are indeed good functionally will cost around $5k. A
complete kitchen full of new appliances that are functionally and
durably identical to that $5k set, but which have "designer" names and
cosmetics may cost 4X as much.


I expect those prices are about right if you are contracting the entire
project. On the two full gut and replace remodels I did, the overall
cost ran around $10-15k, but that did not include any labor costs beyond
pizza and beer since all the labor came from a few friends of the
kitchen owner, and the kitchen owners assisted with the daily cleanup,
ordering materials, etc.
 
On 1/25/2011 12:52 PM, Ophelia wrote:

Not canning cans O, just metal shrouds that are insulated to keep heat
from getting to the ceiling insulation or other flammables. Most are
limited in wattage for the bulbs to hold down heat. We had one in the
formal living room (salon) of this house. I removed it and put in a
fluorescent fixture, runs much cooler and saves a bit on the power bill.
 
On Sat, 19 Feb 2011 15:53:49 -0500, no_time_to_hurry
wrote:


I'm glad to hear that, but I always picture the enraged bull you see
in the "ring" with a matador.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
"Jean B." wrote:

Apparently you didn't quite understand what I wrote. It's not a question
of "heeding", it's a question of "avoiding". People with goofy shoeless
houses generally find they don't get a lot of visitors, and hear a great
many excuses for declining invitations.
 
[email protected] wrote:

I think it's fine to have both, but drawers are essentially big bins, while
pullout shelves enable you to store things like containers and implements
and dishes that cannot conveniently be chucked or stacked in a bin.
 
On Tue, 25 Jan 2011 18:48:07 -0000, "Ophelia"
wrote:
The newest type is what I call "pin point" and they are less than half
the size of what's pictured above.
http://www.roomtrends.com/images/recessedlighting.jpg but I have one
of these over my kitchen sink, so I didn't have to change the size of
the hole that was left in the ceiling from the previous light.
http://t3.gstatic.com/images?q=tbn:ANd9GcRc5gOuIe4CBqfTpPTHSxyIwyyF7KdqjdmwiI2yMCMHR5BGKNQb
It always reminds me of the spaceship landing in "Close Encounters of
the Third Kind" when it's the only light on in the kitchen at night.
;)

--

Today's mighty oak is just yesterday's nut that held its ground.
 
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