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Good putty paint color for cabinets?

posted by: amberley on 11.13.2009 at 08:50 pm in Kitchens Forum

I am doing an English inspired kitchen. I am using IKEA Lijistad cabinets and painting them a putty/warm gray color. I will be using a combo of soapstone and butcher block, with medium brown stained red oak (salvage/original) floors, stainless appliances, and a combo of rustic pewter and dark bronze hardware/lighting.

There is very little natural light in the space, with only northern light directly in the kitchen, and some eastern light indirectly from the dining room (which we are opening up the wall to). I want a warm color, but still very neutral. I also want to paint the walls something other than off white.

Does anyone have any good putty color paint recommendations?

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clipped on: 11.25.2009 at 11:39 am    last updated on: 11.25.2009 at 11:40 am

RE: Hood--SS monster or Drywalled version? Photoshoppers, pls hlp (Follow-Up #13)

posted by: gglks on 12.14.2008 at 10:36 am in Kitchens Forum

this was my inpiration hood. it looks like the ceilings are very high and they took the hood all the way up. may be a good picture to get some size perspective....

ps...i like the 3rd hood in a different color the best too!

Here is a link that might be useful: drywall hood with high ceilings

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clipped on: 12.14.2008 at 11:11 am    last updated on: 12.14.2008 at 11:12 am

sundown on Friday...

posted by: trailrunner on 12.12.2008 at 05:58 pm in Kitchens Forum

Just wanted to share some pictures of the Kichen at Work. The Miele has been busy today. Wish you were all here to have a cup of tea and a slice of bread !I have the fireplace going as it is chilly now that the sun is setting. Caroline

Challah 4# of dough:

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16 rolls from a 4# second batch of Challah:

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8 loaves of Apple Juice Raisin Bread = 12# dough hand kneaded:

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Banana Nut Bread with a sugar topping:

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clipped on: 12.13.2008 at 02:42 pm    last updated on: 12.13.2008 at 02:42 pm

Recipes: (Follow-Up #28)

posted by: trailrunner on 12.13.2008 at 10:31 am in Kitchens Forum

Challah

7 c. unbleached or bread flour ( I add 1 tsp Vital wheat gluten per cup if not using a high gluten flour)
2 heaping tsp salt
2c 110 degree water
5 tsp yeast ( 2 pkgs)
1/4 sugar
1/4 c soft butter or pareve or oil
3 large eggs

Combine flour and salt and sugar in a large bowl. Combine water and yeast and a small pinch of sugar in a bowl. When yeast foams add shortening and eggs and whisk together. Pour into the flour mixture and stir til a rough soft mass forms. Cover and leave for 20 min to let the gluten develop. I have found that this step makes a very big difference in the crumb of the bread.

Turn mass of dough out onto a floured counter and knead till smooth and pliant. Do not add too much flour... but this dough should not be sticky. Should weigh 4 pounds. Place in greased bowl or bucket and cover and let rise till double about 1 hr. I use 85 degree temp to rise. De gas dough gently. Shape as you like....braids or rolls or even loaves. Makes 16 - 4oz rolls or 3 braids or one very large braid. Bake loaves at 350 for 30 min or rolls for 20 min. I brush with milk or an egg wash and use sesame or poppy seeds. If you double the recipe do not double the yeast. I add an extra tsp. that is all.

Apple Juice raisin bread:

Heat 3c unfiltered apple juice till very warm and pour it over 2c raisins and 1/2c butter or margarine . In a separate bowl place 1/4 water 110 degrees and add 5 tsp yeast and a pinch of sugar. When the apple juice has cooled to 110 degrees add the foamy yeast and 3 tsp vanilla and 2 large eggs. Whisk together.

In a large bowl ( I have 2 - 13 qt bowls that I use) place 6 c unbleached or bread flour .( I add 1 tsp vial gluten for each cup of flour ) Add 1c mashed potato flakes, 1c instant powdered milk, 1/3 c sugar, 3 tsp salt, 1 tsp cinnamon, 1 c oatmeal, 1 c chopped nuts ( I use pecans).

Pour all of liquid on dry ingred. and make a shaggy mass. Cover and leave for 20 min. Turn out on floured board and knead. This is a stickier dough at first. Keep dusting lightly. Also if you will spray your hands very lightly with Pam as you knead it keeps the stickiness at a minimum and also prevents adding too much flour to dough. When smooth and elastic , set to rise in a warm place in a greased covered bowl or bucket. This makes 6 pounds of dough. Let rise 1 1/2 hrs till double. De gas gently and shape in 4 round loaves. Place on parchment covered baking sheets and let rise again
1 1/2 hrs. Bake at 350 degrees for 40-50 min...if it gets too brown you can lay a piece of foil over the top.

Banana nut bread

Combine 1c w w flour, 1c unbleached flour, 1/4 c inst. powdered milk, 2 tsp baking powder, 1/2 tsp salt, 1/4 tsp baking soda and whisk together.

In another bowl combine 1c mashed banana, 3 Tbsp melted butter, 1/3 c honey, 3 large eggs, 1/2 c buttermilk ( I use the thick Bulgarian you could also use yogurt) and 1 tsp vanilla. Whisk together and pour over dry ingred. Mix gently and fold in 1/2 c chopped nuts. Do not overmix. Turn batter into a greased 9x5 loaf pan. Dust top of loaf with cinnamon-sugar and Turbinado sugar ( I like a lot :) ) Bake at 325 degrees for 65 min till knife comes out clean.

I couldn't believe how yum this is ! Very moist and not so much fat. also lots of protein.

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clipped on: 12.13.2008 at 02:40 pm    last updated on: 12.13.2008 at 02:40 pm