Clippings by Squirrels

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Warming drawer or no?

posted by: ctycdm on 12.04.2012 at 11:40 am in Kitchens Forum

Now empty nesters, re-doing the kitchen one last time(?) Thought I had my game plan set, but still tossing a few options around.
Have had a Thermador warming drawer for 26 years, and used it more often in the begining, when family was young. Now, maybe 3-4 times a year, if that. Relatively small kitchen, in which every cubic inch is valuable, I have calculated some of the losses and gains: Switching from cooktop/downdraft, to range/hood (which could be a whole seperate thread) = loss 5.5 cu.ft. under cooktop. Three new deep drawers where wall oven is now = gain 10 cu.ft.! ...sounds like a win right? Nope, new refer height requires loosing half the cabinet above existing = loss 4.7 cu.ft. which isn't replaced anywhere, and puts me at about a .2 cu.ft. loss overall in storage, which I'm sure could live without. Besides, deep drawers low, are much more useful than that high shelf above the fridge. However, if I don't replace the W-D, I can gain another .33 cu.ft. drawer in it's place, (not to mention save $1300 or so) So to warming drawer or not. Will I miss it? Yes, on those few occaisions when I would use it. Would I appreciate another deep drawer in it's place? Of course! Or is now the time to purge and clean out some of the stuff we haven't used in years, and accept a bit less storage, and enjoy having the W-D there when I need it... decisions, decisions


clipped on: 12.04.2012 at 04:35 pm    last updated on: 12.04.2012 at 04:35 pm

Warming drawer at waist level? Do you like it?

posted by: Momto3kiddos on 11.30.2012 at 10:38 pm in Kitchens Forum

I had always assumed my warming drawer would go under my double ovens until my appliance salesperson suggested otherwise. She said if it was higher, we could serve right out of it. Now I am planning to put it just under my chest high microwave. Do you have a setup like this? Do you l Ike it? The only thing I am concerned about is hot warming drawer sides that would be a danger when trying to serve out of it.

My husband thinks I am nuts to be so excited about the possibility of a warming drawer. And, with the new location, I am having dreams of cooking a fabulous dinner before going to church and returning home with a few friends and serving dinner right away straight from the drawer. I am also imagining the nights we are out with kids activities and I can plate up everyone's dinner and keep it in there until everyone arrives home. So much for TKO, I am TWDO. :)


clipped on: 12.04.2012 at 12:55 am    last updated on: 12.04.2012 at 12:55 am

What constitutes a "cook's kitchen" ? (and a slight introduction)

posted by: rosylady on 12.03.2012 at 06:08 pm in Kitchens Forum

Today, for some reason completely unknown to me, I have decided to de-lurk after five years of reading this forum! I've been meaning to post about my kitchen remodel for some time now, but I never seem to get up the steam to do it. It will require pictures and descriptions and floor plans and probably, some explanations!

My husband and I are renovating a 1910's farmhouse (it used to be a strawberry farm and a christmas tree farm). We have been renovating the kitchen and dining room (and the plumbing, and the electrical, and the roof, and the foundation, etc, etc) for over three years now. Garden web has, hands down, been the smartest, fastest, most concise source of info I have found. I had a kitchen designer in the beginning. You guys are better. Hands down.

Anyway, I was recently in the home of a lady who is a local farmer and caterer. Her kitchen was absolutely enchanting. It was, to me, a real cook's kitchen. I could have spent all day there just looking at everything. It was almost as sensory an experience as actually eating one of her meals.

Some of the highlights were: a huge Wolf range, and it was used looking and not shiny. A magical pantry where the shelves groaned with home canned pickles, jams, vegetables, fruit. The colorful jars looked more appealing to me than jewels... A little nook under the stairs where she had a small built in desk. There were stacks of cookbooks, and recipes tacked to the walls. There was a coffee maker that always had fresh coffee, it just seemed to magically appear. Her husband built this kitchen for her and he built the cabinets, but hadn't gotten around to putting the doors on yet. It was fascinating to see the contents exposed. It was like perusing the books in someone's library: you could tell as much about her from her cupboards as you could from her books. Spices, vinegars, oils, flours, sugars, teas coffees - everything told a story about the way she spent her days.

She would be shocked if she knew I was writing about her kitchen. To her it is rather small and somewhat humble. To me it epitomizes how cooking and food are at the heart of life for many of us.

I am a rabid home cook. I have been cooking since I was two and helped my dad make scrambled eggs in my footie pajamas on a chair pulled up to the stove. I am creating a kitchen that hopefully pays homage to the history of this house, and hopefully represents me, is an expression of me, the way hers is for her. I am hoping my kitchen will turn out to be a "cook's kitchen".

What is your idea of a cook's kitchen? Have you been in any that were memorable? How would you describe them? How would you describe their owners?


clipped on: 12.04.2012 at 12:55 am    last updated on: 12.04.2012 at 12:55 am

Seeking Natural/Organic daily cleaner for marble countertops?

posted by: Madeline616 on 01.30.2012 at 01:26 am in Kitchens Forum


I'm looking for a marble-safe cleaner that's chemical-free and good for everyday clean-up. Preferably a spray, that I can jut spray and wipe.

I clean a lot with vinegar and water, but obviously can't use that on marble. Hoping to find something equally natural/chemical free, that works on marble.



clipped on: 12.04.2012 at 12:37 am    last updated on: 12.04.2012 at 12:38 am

The lowdown on Super White

posted by: karin_mt on 10.26.2012 at 07:01 pm in Kitchens Forum

I am mostly a lurker here so far, and as our kitchen remodel plans take shape I have been enjoying seeing other people's progress and taking comfort that there is a strong community of kindred spirits who like to sweat all the glorious details of a kitchen!

I'm a geologist so perusing the slab yard is always fun. Rarely do you get to see so many fascinating rocks all in one place.

So today when I picked up my backsplash tile and put down a deposit for some small slabs (a separate story), I had a great time visiting various slabs with one of the fabricators. We talked about the minerals and textures that make some rocks winners in the kitchen, and others not so good.

I asked to see some Super White, knowing there is a lack of clarity about what this rock really is. He gave me a piece to bring home and I did some diagnostics. Maybe this is common knowledge to you all, but here's the lowdown.

The rock is dolomitic marble. It's not quartzite - it's not even close to quartzite in terms or hardness or resistance to acid.

Dolomitic marble is a sibling to regular marble. Regular marble is made of calcite. Dolomite is made of calcite plus magnesium. Calcite is CaCO3 and dolomite is CaMgCO3. So this rock started out as the sedimentary rock called dolomite then was metamorphosed (heat + pressure) to cause the grains to recrystallize into dolomitic marble.

My hunch is that this marble would be slightly more resistant to etching than regular calcite marble. But it is still just as soft as marble and has all the other requirements of caring for marble. It sure is a beautiful rock. But no way will it wear like granite or quartzite.

The decorative stone industry has a whole different way of naming and classifying rocks than geologists do. (The first time someone showed me a back granite I protested loudly. There is no such thing as black granite!) But I am coming around to understand how the rocks are classified from the countertop point of view. So yes, the terms are contradictory and confusing, perhaps even deliberately so in some cases. But at least in this case I am certain of what the actual rock type is.

I hope that's helpful or illuminating. And if you have questions about the real identity or geologic history of your countertop, I may be able to shed some light!



clipped on: 11.25.2012 at 02:23 am    last updated on: 11.25.2012 at 02:23 am

Is sealed marble surface food safe?

posted by: lalitha on 11.21.2012 at 01:30 pm in Kitchens Forum

We are thinking of using a sealed honed marble for a table in the kitchen. Is this food safe? Would you feel comfortable rolling out dough on this surface?


clipped on: 11.25.2012 at 02:21 am    last updated on: 11.25.2012 at 02:22 am