Cindy Hamilton wrote in rec.food.cooking:

> On Monday, November 28, 2016 at 7:21:09 PM UTC-5, cshenk wrote:
> > Ophelia wrote in rec.food.cooking:
> >
> > > "cshenk" wrote in message
> > > ...
> > >
> > > Ophelia wrote in rec.food.cooking:
> > >
> > > > "cshenk" wrote in message
> > > > ...
> > > >
> > > > Ophelia wrote in rec.food.cooking:
> > > >
> > > >> "Cheri" wrote in message news > > > > >
> > > > >
> > > >>"Ophelia" > wrote in message
> > > >> ...
> > > >>> "Ed Pawlowski" wrote in message
> > > >>> ...
> > > >> >
> > > >>> On 11/25/2016 11:40 PM, sf wrote:
> > > >> >
> > > >>> >
> > > >>> > Tare doesn't matter when you're pouring it on top of other
> > > >>> > ingredients. There is no accuracy involved, just luck.
> > > >>> >
> > > >>> >
> > > >> >
> > > >>> Aside from potentially over pouring, it is perfectly accurate.
> > > >>> Using the tare function you eliminate math errors.
> > > >> >
> > > >>> ===================
> > > >> >
> > > >>> Careful Ed! You will be lumped in with the rest of us
> > > 'assholes' >>> who dare to use a scale <g>
> > > > >
> > > >> My .02, I don't think people who weigh ingredients are
> > > "assholes" >> simply because they do weigh them, but they may be
> > > "assholes" for >> other reasons (not you Ophelia) LOL
> > > > >
> > > >> Cheri
> > > > >
> > > >> ======================
> > > > >
> > > >> Phew thank you)) BUT according to sf, we are 'assholes' for
> > > using >>scales <g> She didn't mention anything else .. ;-)
> > > >
> > > > Be at ease! It's just a different way of calculation and
> > > > nothing wrong with it. Probably the big difference is most who
> > > > are used to volume measures, do not have a kitchen scale usable
> > > > for such. I have a simple one, adequate for telling if I have
> > > > 4lbs of sweet potatoes or 2lbs, but not accurate enough to do a
> > > > metric recipe of '100G this and 50G that'. Nor do I have
> > > > counter space for one that would do such.
> > > >
> > > > LOL, one of the detractions of a 1960's kitchen. There were so
> > > > fewer appliances then, it was a spacious counter I am sure.
> > > >
> > > > =====================
> > > >
> > > > Whoa!!! I had a scale in my 60's kitchen. I used to do a lot
> > > > of baking - especially cakes - and cups would not have cut it.
> > >
> > > I have a 2ft x 2ft corner section. It has a coffee pot or a
> > > toaster or a rice machine at any given time. There is no room
> > > for more around the spices. The counter on the other side of the
> > > sink from there is 20 inches wide and has a small microwave. I
> > > built a hutch that is 30 inches wide for the other side of the
> > > room. It holds a bread machine and a crockpot.
> > >
> > > Short of putting it on the floor when not in use (and tripping
> > > over it all the time), it has no space here.
> > > =============
> > >
> > > My scale now is nothing like the one I had in the 60s. This one
> > > is flat and measures around 6 inches x 6 inches.
> > >
> > > I pop it into a drawer when I am not using it.
> > >
> > > Ahh just like this:
> > >
> > > https://www.amazon.co.uk/Salter-Disc...hen-Scale/dp/B
> > > 000Z
> > > NM51O/ref=sr_1_1/255-5800892-9754224?ie=UTF8&qid=1480347076&sr=8-1
> > > &key words=salter+kitchen+scales
> >
> > I have upper cabinets, 1 drawer (filled) and one lower cabinet. our
> > 6x6 inch unit would have to go on the floor when using the rice
> > maker most likely.
> >
> > I know it sounds crazy but my kitchen is actually big enough for a
> > center table but really doesnt have counter space and that directly
> > translates to drawers and undercounter space.
>
> I have about 5 lineal feet of really usable counter space for prep
> in my 9x9 kitchen, and I manage to find space for a scale (rested
> vertically against the wall).
>
> It's ok if you don't want one, but kitchen space probably isn't the
> issue.
>
> Cindy Hamilton

I am jealous that you have 5 feet there. I dont. I have 20 inches and
a 30 inch set I built. The corner area has my spices, rice maker and
such. The 30 inches holds a crockpot and a bread machine.

Keep in mind, I'm more about function and fast and easily deal with
volume measures.

I suppose I could slide one into the bookshelf but there it would
reside, taking up space. Forever.

--

"cshenk" wrote in message
...

Cindy Hamilton wrote in rec.food.cooking:

> On Monday, November 28, 2016 at 7:21:09 PM UTC-5, cshenk wrote:
> > Ophelia wrote in rec.food.cooking:
> >
> > > "cshenk" wrote in message
> > > ...
> > >
> > > Ophelia wrote in rec.food.cooking:
> > >
> > > > "cshenk" wrote in message
> > > > ...
> > > >
> > > > Ophelia wrote in rec.food.cooking:
> > > >
> > > >> "Cheri" wrote in message news > > > > >
> > > > >
> > > >>"Ophelia" > wrote in message
> > > >> ...
> > > >>> "Ed Pawlowski" wrote in message
> > > >>> ...
> > > >> >
> > > >>> On 11/25/2016 11:40 PM, sf wrote:
> > > >> >
> > > >>> >
> > > >>> > Tare doesn't matter when you're pouring it on top of other
> > > >>> > ingredients. There is no accuracy involved, just luck.
> > > >>> >
> > > >>> >
> > > >> >
> > > >>> Aside from potentially over pouring, it is perfectly accurate.
> > > >>> Using the tare function you eliminate math errors.
> > > >> >
> > > >>> ===================
> > > >> >
> > > >>> Careful Ed! You will be lumped in with the rest of us
> > > 'assholes' >>> who dare to use a scale <g>
> > > > >
> > > >> My .02, I don't think people who weigh ingredients are
> > > "assholes" >> simply because they do weigh them, but they may be
> > > "assholes" for >> other reasons (not you Ophelia) LOL
> > > > >
> > > >> Cheri
> > > > >
> > > >> ======================
> > > > >
> > > >> Phew thank you)) BUT according to sf, we are 'assholes' for
> > > using >>scales <g> She didn't mention anything else .. ;-)
> > > >
> > > > Be at ease! It's just a different way of calculation and
> > > > nothing wrong with it. Probably the big difference is most who
> > > > are used to volume measures, do not have a kitchen scale usable
> > > > for such. I have a simple one, adequate for telling if I have
> > > > 4lbs of sweet potatoes or 2lbs, but not accurate enough to do a
> > > > metric recipe of '100G this and 50G that'. Nor do I have
> > > > counter space for one that would do such.
> > > >
> > > > LOL, one of the detractions of a 1960's kitchen. There were so
> > > > fewer appliances then, it was a spacious counter I am sure.
> > > >
> > > > =====================
> > > >
> > > > Whoa!!! I had a scale in my 60's kitchen. I used to do a lot
> > > > of baking - especially cakes - and cups would not have cut it.
> > >
> > > I have a 2ft x 2ft corner section. It has a coffee pot or a
> > > toaster or a rice machine at any given time. There is no room
> > > for more around the spices. The counter on the other side of the
> > > sink from there is 20 inches wide and has a small microwave. I
> > > built a hutch that is 30 inches wide for the other side of the
> > > room. It holds a bread machine and a crockpot.
> > >
> > > Short of putting it on the floor when not in use (and tripping
> > > over it all the time), it has no space here.
> > > =============
> > >
> > > My scale now is nothing like the one I had in the 60s. This one
> > > is flat and measures around 6 inches x 6 inches.
> > >
> > > I pop it into a drawer when I am not using it.
> > >
> > > Ahh just like this:
> > >
> > > https://www.amazon.co.uk/Salter-Disc...hen-Scale/dp/B
> > > 000Z
> > > NM51O/ref=sr_1_1/255-5800892-9754224?ie=UTF8&qid=1480347076&sr=8-1
> > > &key words=salter+kitchen+scales
> >
> > I have upper cabinets, 1 drawer (filled) and one lower cabinet. our
> > 6x6 inch unit would have to go on the floor when using the rice
> > maker most likely.
> >
> > I know it sounds crazy but my kitchen is actually big enough for a
> > center table but really doesnt have counter space and that directly
> > translates to drawers and undercounter space.
>
> I have about 5 lineal feet of really usable counter space for prep
> in my 9x9 kitchen, and I manage to find space for a scale (rested
> vertically against the wall).
>
> It's ok if you don't want one, but kitchen space probably isn't the
> issue.
>
> Cindy Hamilton

I am jealous that you have 5 feet there. I dont. I have 20 inches and
a 30 inch set I built. The corner area has my spices, rice maker and
such. The 30 inches holds a crockpot and a bread machine.

Keep in mind, I'm more about function and fast and easily deal with
volume measures.

I suppose I could slide one into the bookshelf but there it would
reside, taking up space. Forever.
================

If you had said you don't want one, nobody would have been explaining to you
how small they are.

Remember, those of us with scales didn't start this ridiculous argument!!!

We don't care who has or who hasn't got one. None of us accused those
without scales as being 'assholes'.



--

--
http://www.helpforheroes.org.uk

On Wednesday, November 30, 2016 at 7:32:02 PM UTC-5, cshenk wrote:

> I am jealous that you have 5 feet there. I dont. I have 20 inches and
> a 30 inch set I built. The corner area has my spices, rice maker and
> such. The 30 inches holds a crockpot and a bread machine.

Wow, that is tight. My spices occupy the upper cupboard to the left
of the sink, relatively near the stove. Two shelves of spices,
one of liquids like soy sauce and vinegars. I'll start thinking
of my kitchen as "luxurious" rather than "tiny". I just snapped
photos of my kitchen; I'll post them on my web site and come
back with the link, so that Sheldon can criticize me and
everybody else can see why we want to remodel that tired,
old space with cheap cabinets.

On my 5 feet of counter I've got a toaster and a food processor
that is rarely used. We keep it there so my husband--with his
busted shoulder--won't have to lift it when he wants to use it.
Other, smaller, sections of countertop are pretty much filled
with the microwave (next to the stove) and Mr. Coffee (next to
the sink).

Cindy Hamilton

On Thursday, December 1, 2016 at 6:48:25 AM UTC-5, Cindy Hamilton wrote:

> I just snapped
> photos of my kitchen; I'll post them on my web site and come
> back with the link, so that Sheldon can criticize me and
> everybody else can see why we want to remodel that tired,
> old space with cheap cabinets.

And here it is:

<http://www.adi.com/~hamilton/kitchen.htm>

Cindy Hamilton

On Thu, 1 Dec 2016 06:30:40 -0800 (PST), Cindy Hamilton
> wrote:

>On Thursday, December 1, 2016 at 6:48:25 AM UTC-5, Cindy Hamilton wrote:
>
>> I just snapped
>> photos of my kitchen; I'll post them on my web site and come
>> back with the link, so that Sheldon can criticize me and
>> everybody else can see why we want to remodel that tired,
>> old space with cheap cabinets.
>
>And here it is:
>
><http://www.adi.com/~hamilton/kitchen.htm>
>
>Cindy Hamilton

Looks good and you clearly have made use of every inch of space - like
that you took your upper cabinets to the ceiling, I did that with mine
could never understand wasting that space which will attract all the
grease and dust going

"Cindy Hamilton" > wrote in message
...
> On Thursday, December 1, 2016 at 6:48:25 AM UTC-5, Cindy Hamilton wrote:
>
>> I just snapped
>> photos of my kitchen; I'll post them on my web site and come
>> back with the link, so that Sheldon can criticize me and
>> everybody else can see why we want to remodel that tired,
>> old space with cheap cabinets.
>
> And here it is:
>
> <http://www.adi.com/~hamilton/kitchen.htm>
>
> Cindy Hamilton

It seems to me that your space is nicely used.

Cheri

"Cindy Hamilton" wrote in message
...

On Thursday, December 1, 2016 at 6:48:25 AM UTC-5, Cindy Hamilton wrote:

> I just snapped
> photos of my kitchen; I'll post them on my web site and come
> back with the link, so that Sheldon can criticize me and
> everybody else can see why we want to remodel that tired,
> old space with cheap cabinets.

And here it is:

<http://www.adi.com/~hamilton/kitchen.htm>

Cindy Hamilton

======================

Mine isn't much bigger than that!


--
http://www.helpforheroes.org.uk

wrote in message ...

On Thu, 1 Dec 2016 06:30:40 -0800 (PST), Cindy Hamilton
> wrote:

>On Thursday, December 1, 2016 at 6:48:25 AM UTC-5, Cindy Hamilton wrote:
>
>> I just snapped
>> photos of my kitchen; I'll post them on my web site and come
>> back with the link, so that Sheldon can criticize me and
>> everybody else can see why we want to remodel that tired,
>> old space with cheap cabinets.
>
>And here it is:
>
><http://www.adi.com/~hamilton/kitchen.htm>
>
>Cindy Hamilton

Looks good and you clearly have made use of every inch of space - like
that you took your upper cabinets to the ceiling, I did that with mine
could never understand wasting that space which will attract all the
grease and dust going

==================

Mine go up to the ceiling too. I don't think I've ever had a kitchen which
didn't.



--
http://www.helpforheroes.org.uk

On Thu, 1 Dec 2016 16:47:59 -0000, "Ophelia" >
wrote:

>wrote in message ...
>
>On Thu, 1 Dec 2016 06:30:40 -0800 (PST), Cindy Hamilton
> wrote:
>
>>On Thursday, December 1, 2016 at 6:48:25 AM UTC-5, Cindy Hamilton wrote:
>>
>>> I just snapped
>>> photos of my kitchen; I'll post them on my web site and come
>>> back with the link, so that Sheldon can criticize me and
>>> everybody else can see why we want to remodel that tired,
>>> old space with cheap cabinets.
>>
>>And here it is:
>>
>><http://www.adi.com/~hamilton/kitchen.htm>
>>
>>Cindy Hamilton
>
>Looks good and you clearly have made use of every inch of space - like
>that you took your upper cabinets to the ceiling, I did that with mine
>could never understand wasting that space which will attract all the
>grease and dust going
>
>==================
>
>Mine go up to the ceiling too. I don't think I've ever had a kitchen which
>didn't.

"The Land of Forgotten Things" They could make a sci-fi movie out of
that concept.
Janet US

On Thursday, December 1, 2016 at 10:00:30 AM UTC-5, wrote:
> On Thu, 1 Dec 2016 06:30:40 -0800 (PST), Cindy Hamilton
> > wrote:
>
> >On Thursday, December 1, 2016 at 6:48:25 AM UTC-5, Cindy Hamilton wrote:
> >
> >> I just snapped
> >> photos of my kitchen; I'll post them on my web site and come
> >> back with the link, so that Sheldon can criticize me and
> >> everybody else can see why we want to remodel that tired,
> >> old space with cheap cabinets.
> >
> >And here it is:
> >
> ><http://www.adi.com/~hamilton/kitchen.htm>
> >
> >Cindy Hamilton
>
> Looks good and you clearly have made use of every inch of space -

Thank you. The kitchens in our previous two houses were considerably
larger, so our current one feels small to us. It was even worse
before we moved the refrigerator into the dining room--previously
located right next to the stove, so there wasn't any space to
sit something down, and the side of the fridge got rather hot
when we used the oven.

> like
> that you took your upper cabinets to the ceiling, I did that with mine
> could never understand wasting that space which will attract all the
> grease and dust going

Actually, the cabinets are two owners ago. Those upper
cabinets are mostly empty. Too high (especially now that
DH has limited shoulder motion and strength) and too small.
After the bathroom remodel I deep-cleaned the kitchen (some
of the demolition dust got away from us and drifted all
over the house), and moved almost everything from those
uppermost cabinets to the basement. It was mostly stuff
for entertaining, which doesn't need to be accessed on
a moment's notice.

We're brainstorming a kitchen remodel. One thought is to
build soffits and install lights, kind of like this:
<http://artsandcraftshomes.com/cabinets-period-revival/>

Although our ceilings are nearly that high.

Cindy Hamilton

On Thu, 1 Dec 2016 06:30:40 -0800 (PST), Cindy Hamilton
> wrote:

>On Thursday, December 1, 2016 at 6:48:25 AM UTC-5, Cindy Hamilton wrote:
>
>> I just snapped
>> photos of my kitchen; I'll post them on my web site and come
>> back with the link, so that Sheldon can criticize me

Don't blame me for your not liking your kitchen... I didn't like my
kitchen floor but I didn't blame anyone.

>> and everybody else can see why we want to remodel that tired,
>> old space with cheap cabinets.
>
>And here it is:
>
><http://www.adi.com/~hamilton/kitchen.htm>
>
>Cindy Hamilton

Nothing to critique from just one picture that really doesn't show
much more of your kitchen than a smell, mostly it depicts a distant
view of your dining area. Other than a wee sideways glance I don't
see your stove, fridge, or sink. From that picture I can't tell it
needs remodeling. If you think it's too small basic remodeling (new
cabinets) won't alter its dimensions. To gain more space you might
consider eliminating those walls separating your dining area and
having a great room... use your present dining area for a food
prep/cooking island with stove and sink, with cabinets, counters,
fridge, etc. on the surrounding walls with a large sink at a window
and dishwasher along side, and make your present kitchen area your
dining area. Not knowing your life style you may not need a dining
area... if just two of you and you rarely entertain, instead have a
couple three stools at your new island and make your present kitchen a
media room, and/or laundry room, or a luxurious spa/Jacusi. Now
you'll be going to bed tonight imagining all those pulsating water
jets.

"U.S. Janet B." wrote in message
...

On Thu, 1 Dec 2016 16:47:59 -0000, "Ophelia" >
wrote:

>wrote in message ...
>
>On Thu, 1 Dec 2016 06:30:40 -0800 (PST), Cindy Hamilton
> wrote:
>
>>On Thursday, December 1, 2016 at 6:48:25 AM UTC-5, Cindy Hamilton wrote:
>>
>>> I just snapped
>>> photos of my kitchen; I'll post them on my web site and come
>>> back with the link, so that Sheldon can criticize me and
>>> everybody else can see why we want to remodel that tired,
>>> old space with cheap cabinets.
>>
>>And here it is:
>>
>><http://www.adi.com/~hamilton/kitchen.htm>
>>
>>Cindy Hamilton
>
>Looks good and you clearly have made use of every inch of space - like
>that you took your upper cabinets to the ceiling, I did that with mine
>could never understand wasting that space which will attract all the
>grease and dust going
>
>==================
>
>Mine go up to the ceiling too. I don't think I've ever had a kitchen
>which
>didn't.

"The Land of Forgotten Things" They could make a sci-fi movie out of
that concept.
Janet US

===========

Haha not in my cupboards)

--
http://www.helpforheroes.org.uk

"Cindy Hamilton" wrote in message
...

On Thursday, December 1, 2016 at 10:00:30 AM UTC-5, wrote:
> On Thu, 1 Dec 2016 06:30:40 -0800 (PST), Cindy Hamilton
> > wrote:
>
> >On Thursday, December 1, 2016 at 6:48:25 AM UTC-5, Cindy Hamilton wrote:
> >
> >> I just snapped
> >> photos of my kitchen; I'll post them on my web site and come
> >> back with the link, so that Sheldon can criticize me and
> >> everybody else can see why we want to remodel that tired,
> >> old space with cheap cabinets.
> >
> >And here it is:
> >
> ><http://www.adi.com/~hamilton/kitchen.htm>
> >
> >Cindy Hamilton
>
> Looks good and you clearly have made use of every inch of space -

Thank you. The kitchens in our previous two houses were considerably
larger, so our current one feels small to us. It was even worse
before we moved the refrigerator into the dining room--previously
located right next to the stove, so there wasn't any space to
sit something down, and the side of the fridge got rather hot
when we used the oven.

> like
> that you took your upper cabinets to the ceiling, I did that with mine
> could never understand wasting that space which will attract all the
> grease and dust going

Actually, the cabinets are two owners ago. Those upper
cabinets are mostly empty. Too high (especially now that
DH has limited shoulder motion and strength) and too small.
After the bathroom remodel I deep-cleaned the kitchen (some
of the demolition dust got away from us and drifted all
over the house), and moved almost everything from those
uppermost cabinets to the basement. It was mostly stuff
for entertaining, which doesn't need to be accessed on
a moment's notice.

We're brainstorming a kitchen remodel. One thought is to
build soffits and install lights, kind of like this:
<http://artsandcraftshomes.com/cabinets-period-revival/>

Although our ceilings are nearly that high.

Cindy Hamilton

==================

That looks lovely)

Btw yes my cupboards are high, but I have a wee folding stool which lives in
my kitchen and gets used regularly.

Pretty much like this:

http://www.argos.co.uk/product/8551166

I am not terribly tall, so it gets well used)



--
http://www.helpforheroes.org.uk

On Thursday, December 1, 2016 at 1:49:16 PM UTC-5, Brooklyn1 wrote:
> On Thu, 1 Dec 2016 06:30:40 -0800 (PST), Cindy Hamilton
> > wrote:
>
> >On Thursday, December 1, 2016 at 6:48:25 AM UTC-5, Cindy Hamilton wrote:
> >
> >> I just snapped
> >> photos of my kitchen; I'll post them on my web site and come
> >> back with the link, so that Sheldon can criticize me
>
> Don't blame me for your not liking your kitchen... I didn't like my
> kitchen floor but I didn't blame anyone.
>
> >> and everybody else can see why we want to remodel that tired,
> >> old space with cheap cabinets.
> >
> >And here it is:
> >
> ><http://www.adi.com/~hamilton/kitchen.htm>
> >
> >Cindy Hamilton
>
> Nothing to critique from just one picture that really doesn't show
> much more of your kitchen than a smell, mostly it depicts a distant
> view of your dining area.

There are four pictures, one of each quadrant of the room.

>Other than a wee sideways glance I don't
> see your stove, fridge, or sink. From that picture I can't tell it
> needs remodeling. If you think it's too small basic remodeling (new
> cabinets) won't alter its dimensions. To gain more space you might
> consider eliminating those walls separating your dining area and
> having a great room... use your present dining area for a food
> prep/cooking island with stove and sink, with cabinets, counters,
> fridge, etc. on the surrounding walls with a large sink at a window
> and dishwasher along side, and make your present kitchen area your
> dining area. Not knowing your life style you may not need a dining
> area... if just two of you and you rarely entertain, instead have a
> couple three stools at your new island and make your present kitchen a
> media room, and/or laundry room, or a luxurious spa/Jacusi. Now
> you'll be going to bed tonight imagining all those pulsating water
> jets.

We've already moved the fridge into the dining room. My husband
likes to use the dining table as a landing area for his briefcase
and whatnot. We've already got a hot tub with pulsating water jets.
I'll be thinking of you the next time I'm in it.

Cindy Hamilton

On 2016-12-01 1:08 PM, Cindy Hamilton wrote:
> On Thursday, December 1, 2016 at 10:00:30 AM UTC-5, wrote:
a moment's notice.
>
> We're brainstorming a kitchen remodel. One thought is to
> build soffits and install lights, kind of like this:
> <http://artsandcraftshomes.com/cabinets-period-revival/>
>
> Although our ceilings are nearly that high.
>
>
My two cents worth, based on things like that I have seen..... it is a
lot of extra work and expense and not much light. My preference would
be for LED strips mounted under the cabinets. They use very little
energy and illuminate the work surface.

On Thu, 1 Dec 2016 10:08:52 -0800 (PST), Cindy Hamilton
> wrote:

>On Thursday, December 1, 2016 at 10:00:30 AM UTC-5, wrote:
>> On Thu, 1 Dec 2016 06:30:40 -0800 (PST), Cindy Hamilton
>> > wrote:
>>
>> >On Thursday, December 1, 2016 at 6:48:25 AM UTC-5, Cindy Hamilton wrote:
>> >
>> >> I just snapped
>> >> photos of my kitchen; I'll post them on my web site and come
>> >> back with the link, so that Sheldon can criticize me and
>> >> everybody else can see why we want to remodel that tired,
>> >> old space with cheap cabinets.
>> >
>> >And here it is:
>> >
>> ><http://www.adi.com/~hamilton/kitchen.htm>
>> >
>> >Cindy Hamilton
>>
>> Looks good and you clearly have made use of every inch of space -
>
>Thank you. The kitchens in our previous two houses were considerably
>larger, so our current one feels small to us. It was even worse
>before we moved the refrigerator into the dining room--previously
>located right next to the stove, so there wasn't any space to
>sit something down, and the side of the fridge got rather hot
>when we used the oven.
>
>> like
>> that you took your upper cabinets to the ceiling, I did that with mine
>> could never understand wasting that space which will attract all the
>> grease and dust going
>
>Actually, the cabinets are two owners ago. Those upper
>cabinets are mostly empty. Too high (especially now that
>DH has limited shoulder motion and strength) and too small.
>After the bathroom remodel I deep-cleaned the kitchen (some
>of the demolition dust got away from us and drifted all
>over the house), and moved almost everything from those
>uppermost cabinets to the basement. It was mostly stuff
>for entertaining, which doesn't need to be accessed on
>a moment's notice.

I keep a three step ladder in a closet and use the very upper cabinets
to hold large platters and things I rarely use
>
>We're brainstorming a kitchen remodel. One thought is to
>build soffits and install lights, kind of like this:
><http://artsandcraftshomes.com/cabinets-period-revival/>
>
>Although our ceilings are nearly that high.
>
>Cindy Hamilton

I think the main thing to remember in small kitchens (mine is a 70s
galley kitchen) is that you can't add too much without making it close
in a bit.

On Thursday, December 1, 2016 at 2:49:07 PM UTC-5, Dave Smith wrote:
> On 2016-12-01 1:08 PM, Cindy Hamilton wrote:
> > On Thursday, December 1, 2016 at 10:00:30 AM UTC-5, wrote:
> a moment's notice.
> >
> > We're brainstorming a kitchen remodel. One thought is to
> > build soffits and install lights, kind of like this:
> > <http://artsandcraftshomes.com/cabinets-period-revival/>
> >
> > Although our ceilings are nearly that high.
> >
> >
> My two cents worth, based on things like that I have seen..... it is a
> lot of extra work and expense and not much light. My preference would
> be for LED strips mounted under the cabinets. They use very little
> energy and illuminate the work surface.

We'll probably do that, too. The advantage to soffits is that we'll
be able to run Romex through them, and not have to bodge around
in the attic.

DH wants a ceiling fan in there. I'm on board with that, even
though it'll be a grease magnet. Then again, we don't fry
much anymore.

Cindy Hamilton

On Thu, 1 Dec 2016 11:37:02 -0800 (PST), Cindy Hamilton
> wrote:

>On Thursday, December 1, 2016 at 1:49:16 PM UTC-5, Brooklyn1 wrote:
>> On Thu, 1 Dec 2016 06:30:40 -0800 (PST), Cindy Hamilton
>> > wrote:
>>
>> >On Thursday, December 1, 2016 at 6:48:25 AM UTC-5, Cindy Hamilton wrote:
>> >
>> >> I just snapped
>> >> photos of my kitchen; I'll post them on my web site and come
>> >> back with the link, so that Sheldon can criticize me
>>
>> Don't blame me for your not liking your kitchen... I didn't like my
>> kitchen floor but I didn't blame anyone.
>>
>> >> and everybody else can see why we want to remodel that tired,
>> >> old space with cheap cabinets.
>> >
>> >And here it is:
>> >
>> ><http://www.adi.com/~hamilton/kitchen.htm>
>> >
>> >Cindy Hamilton
>>
>> Nothing to critique from just one picture that really doesn't show
>> much more of your kitchen than a smell, mostly it depicts a distant
>> view of your dining area.
>
>There are four pictures, one of each quadrant of the room.
>
>>Other than a wee sideways glance I don't
>> see your stove, fridge, or sink. From that picture I can't tell it
>> needs remodeling. If you think it's too small basic remodeling (new
>> cabinets) won't alter its dimensions. To gain more space you might
>> consider eliminating those walls separating your dining area and
>> having a great room... use your present dining area for a food
>> prep/cooking island with stove and sink, with cabinets, counters,
>> fridge, etc. on the surrounding walls with a large sink at a window
>> and dishwasher along side, and make your present kitchen area your
>> dining area. Not knowing your life style you may not need a dining
>> area... if just two of you and you rarely entertain, instead have a
>> couple three stools at your new island and make your present kitchen a
>> media room, and/or laundry room, or a luxurious spa/Jacusi. Now
>> you'll be going to bed tonight imagining all those pulsating water
>> jets.
>
>We've already moved the fridge into the dining room. My husband
>likes to use the dining table as a landing area for his briefcase
>and whatnot. We've already got a hot tub with pulsating water jets.
>
>I'll be thinking of you the next time I'm in it.

Oh!

Ophelia wrote in rec.food.cooking:

> "cshenk" wrote in message
> ...
>
> Cindy Hamilton wrote in rec.food.cooking:
>
> > On Monday, November 28, 2016 at 7:21:09 PM UTC-5, cshenk wrote:
> >> Ophelia wrote in rec.food.cooking:
> > >
> >> > "cshenk" wrote in message
> >> > ...
> >> >
> >> > Ophelia wrote in rec.food.cooking:
> >> >
> >> > > "cshenk" wrote in message
> >> > > ...
> >> > >
> >> > > Ophelia wrote in rec.food.cooking:
> >> > >
> >> > >> "Cheri" wrote in message
> news
> >> > > >
> >> > >>"Ophelia" > wrote in message
> >> > >> ...
> >> > >>> "Ed Pawlowski" wrote in message
> >> > >>> ...
> >> > >> >
> >> > >>> On 11/25/2016 11:40 PM, sf wrote:
> >> > >> >
> >> > >>> >
> >> > >>> > Tare doesn't matter when you're pouring it on top of other
> >> > >>> > ingredients. There is no accuracy involved, just luck.
> >> > >>> >
> >> > >>> >
> >> > >> >
> >> > >>> Aside from potentially over pouring, it is perfectly
> accurate. >> > >>> Using the tare function you eliminate math errors.
> >> > >> >
> >> > >>> ===================
> >> > >> >
> >> > >>> Careful Ed! You will be lumped in with the rest of us
> >> > 'assholes' >>> who dare to use a scale <g>
> >> > > >
> >> > >> My .02, I don't think people who weigh ingredients are
> >> > "assholes" >> simply because they do weigh them, but they may be
> >> > "assholes" for >> other reasons (not you Ophelia) LOL
> >> > > >
> >> > >> Cheri
> >> > > >
> >> > >> ======================
> >> > > >
> >> > >> Phew thank you)) BUT according to sf, we are 'assholes' for
> >> > using >>scales <g> She didn't mention anything else .. ;-)
> >> > >
> >> > > Be at ease! It's just a different way of calculation and
> >> > > nothing wrong with it. Probably the big difference is most who
> >> > > are used to volume measures, do not have a kitchen scale usable
> >> > > for such. I have a simple one, adequate for telling if I have
> >> > > 4lbs of sweet potatoes or 2lbs, but not accurate enough to do a
> >> > > metric recipe of '100G this and 50G that'. Nor do I have
> >> > > counter space for one that would do such.
> >> > >
> >> > > LOL, one of the detractions of a 1960's kitchen. There were so
> >> > > fewer appliances then, it was a spacious counter I am sure.
> >> > >
> >> > > =====================
> >> > >
> >> > > Whoa!!! I had a scale in my 60's kitchen. I used to do a lot
> >> > > of baking - especially cakes - and cups would not have cut it.
> >> >
> >> > I have a 2ft x 2ft corner section. It has a coffee pot or a
> >> > toaster or a rice machine at any given time. There is no room
> >> > for more around the spices. The counter on the other side of the
> >> > sink from there is 20 inches wide and has a small microwave. I
> >> > built a hutch that is 30 inches wide for the other side of the
> >> > room. It holds a bread machine and a crockpot.
> >> >
> >> > Short of putting it on the floor when not in use (and tripping
> >> > over it all the time), it has no space here.
> >> > =============
> >> >
> >> > My scale now is nothing like the one I had in the 60s. This one
> >> > is flat and measures around 6 inches x 6 inches.
> >> >
> >> > I pop it into a drawer when I am not using it.
> >> >
> >> > Ahh just like this:
> >> >
> >> >
> https://www.amazon.co.uk/Salter-Disc...hen-Scale/dp/B >>
> > 000Z >> >
> NM51O/ref=sr_1_1/255-5800892-9754224?ie=UTF8&qid=1480347076&sr=8-1 >>
> > &key words=salter+kitchen+scales
> > >
> >> I have upper cabinets, 1 drawer (filled) and one lower cabinet.
> our >> 6x6 inch unit would have to go on the floor when using the rice
> >> maker most likely.
> > >
> >> I know it sounds crazy but my kitchen is actually big enough for a
> >> center table but really doesnt have counter space and that directly
> >> translates to drawers and undercounter space.
> >
> > I have about 5 lineal feet of really usable counter space for prep
> > in my 9x9 kitchen, and I manage to find space for a scale (rested
> > vertically against the wall).
> >
> > It's ok if you don't want one, but kitchen space probably isn't the
> > issue.
> >
> > Cindy Hamilton
>
> I am jealous that you have 5 feet there. I dont. I have 20 inches and
> a 30 inch set I built. The corner area has my spices, rice maker and
> such. The 30 inches holds a crockpot and a bread machine.
>
> Keep in mind, I'm more about function and fast and easily deal with
> volume measures.
>
> I suppose I could slide one into the bookshelf but there it would
> reside, taking up space. Forever.
> ================
>
> If you had said you don't want one, nobody would have been explaining
> to you how small they are.
>
> Remember, those of us with scales didn't start this ridiculous
> argument!!!
>
> We don't care who has or who hasn't got one. None of us accused
> those without scales as being 'assholes'.

Nor did I describe thoe who said you have to have on as such. That was
someone else.



--

Cindy Hamilton wrote in rec.food.cooking:

> On Wednesday, November 30, 2016 at 7:32:02 PM UTC-5, cshenk wrote:
>
> > I am jealous that you have 5 feet there. I dont. I have 20 inches
> > and a 30 inch set I built. The corner area has my spices, rice
> > maker and such. The 30 inches holds a crockpot and a bread machine.
>
> Wow, that is tight. My spices occupy the upper cupboard to the left
> of the sink, relatively near the stove. Two shelves of spices,
> one of liquids like soy sauce and vinegars. I'll start thinking
> of my kitchen as "luxurious" rather than "tiny". I just snapped
> photos of my kitchen; I'll post them on my web site and come
> back with the link, so that Sheldon can criticize me and
> everybody else can see why we want to remodel that tired,
> old space with cheap cabinets.
>
> On my 5 feet of counter I've got a toaster and a food processor
> that is rarely used. We keep it there so my husband--with his
> busted shoulder--won't have to lift it when he wants to use it.
> Other, smaller, sections of countertop are pretty much filled
> with the microwave (next to the stove) and Mr. Coffee (next to
> the sink).
>
> Cindy Hamilton

Yes. The corner section (literally, 3 inches of it hit the edge, rest
all back in a pie shaped wedge) is all else. Used for spices and
condiments and in turn rice maker and rare coffee pot.

--

On Thu, 1 Dec 2016 06:30:40 -0800 (PST), Cindy Hamilton
> wrote:

>On Thursday, December 1, 2016 at 6:48:25 AM UTC-5, Cindy Hamilton wrote:
>
>> I just snapped
>> photos of my kitchen; I'll post them on my web site and come
>> back with the link, so that Sheldon can criticize me and
>> everybody else can see why we want to remodel that tired,
>> old space with cheap cabinets.
>
>And here it is:
>
><http://www.adi.com/~hamilton/kitchen.htm>
>
>Cindy Hamilton

Love the magnetic knife racks.
Are those pot lid hangers on the side of the counter? great idea.

koko

--

Food is our common ground, a universal experience
James Beard

On Thursday, December 1, 2016 at 10:12:04 PM UTC-5, koko wrote:
> On Thu, 1 Dec 2016 06:30:40 -0800 (PST), Cindy Hamilton
> > wrote:
>
> >On Thursday, December 1, 2016 at 6:48:25 AM UTC-5, Cindy Hamilton wrote:
> >
> >> I just snapped
> >> photos of my kitchen; I'll post them on my web site and come
> >> back with the link, so that Sheldon can criticize me and
> >> everybody else can see why we want to remodel that tired,
> >> old space with cheap cabinets.
> >
> >And here it is:
> >
> ><http://www.adi.com/~hamilton/kitchen.htm>
> >
> >Cindy Hamilton
>
> Love the magnetic knife racks.
> Are those pot lid hangers on the side of the counter? great idea.

The empty hook generally contains an All-Clad dutch oven, hanging
by its handle. But it's in the fridge right now.

Cindy Hamilton

"cshenk" wrote in message
...

Ophelia wrote in rec.food.cooking:

> "cshenk" wrote in message
> ...
>
> Cindy Hamilton wrote in rec.food.cooking:
>
> > On Monday, November 28, 2016 at 7:21:09 PM UTC-5, cshenk wrote:
> >> Ophelia wrote in rec.food.cooking:
> > >
> >> > "cshenk" wrote in message
> >> > ...
> >> >
> >> > Ophelia wrote in rec.food.cooking:
> >> >
> >> > > "cshenk" wrote in message
> >> > > ...
> >> > >
> >> > > Ophelia wrote in rec.food.cooking:
> >> > >
> >> > >> "Cheri" wrote in message
> news
> >> > > >
> >> > >>"Ophelia" > wrote in message
> >> > >> ...
> >> > >>> "Ed Pawlowski" wrote in message
> >> > >>> ...
> >> > >> >
> >> > >>> On 11/25/2016 11:40 PM, sf wrote:
> >> > >> >
> >> > >>> >
> >> > >>> > Tare doesn't matter when you're pouring it on top of other
> >> > >>> > ingredients. There is no accuracy involved, just luck.
> >> > >>> >
> >> > >>> >
> >> > >> >
> >> > >>> Aside from potentially over pouring, it is perfectly
> accurate. >> > >>> Using the tare function you eliminate math errors.
> >> > >> >
> >> > >>> ===================
> >> > >> >
> >> > >>> Careful Ed! You will be lumped in with the rest of us
> >> > 'assholes' >>> who dare to use a scale <g>
> >> > > >
> >> > >> My .02, I don't think people who weigh ingredients are
> >> > "assholes" >> simply because they do weigh them, but they may be
> >> > "assholes" for >> other reasons (not you Ophelia) LOL
> >> > > >
> >> > >> Cheri
> >> > > >
> >> > >> ======================
> >> > > >
> >> > >> Phew thank you)) BUT according to sf, we are 'assholes' for
> >> > using >>scales <g> She didn't mention anything else .. ;-)
> >> > >
> >> > > Be at ease! It's just a different way of calculation and
> >> > > nothing wrong with it. Probably the big difference is most who
> >> > > are used to volume measures, do not have a kitchen scale usable
> >> > > for such. I have a simple one, adequate for telling if I have
> >> > > 4lbs of sweet potatoes or 2lbs, but not accurate enough to do a
> >> > > metric recipe of '100G this and 50G that'. Nor do I have
> >> > > counter space for one that would do such.
> >> > >
> >> > > LOL, one of the detractions of a 1960's kitchen. There were so
> >> > > fewer appliances then, it was a spacious counter I am sure.
> >> > >
> >> > > =====================
> >> > >
> >> > > Whoa!!! I had a scale in my 60's kitchen. I used to do a lot
> >> > > of baking - especially cakes - and cups would not have cut it.
> >> >
> >> > I have a 2ft x 2ft corner section. It has a coffee pot or a
> >> > toaster or a rice machine at any given time. There is no room
> >> > for more around the spices. The counter on the other side of the
> >> > sink from there is 20 inches wide and has a small microwave. I
> >> > built a hutch that is 30 inches wide for the other side of the
> >> > room. It holds a bread machine and a crockpot.
> >> >
> >> > Short of putting it on the floor when not in use (and tripping
> >> > over it all the time), it has no space here.
> >> > =============
> >> >
> >> > My scale now is nothing like the one I had in the 60s. This one
> >> > is flat and measures around 6 inches x 6 inches.
> >> >
> >> > I pop it into a drawer when I am not using it.
> >> >
> >> > Ahh just like this:
> >> >
> >> >
> https://www.amazon.co.uk/Salter-Disc...hen-Scale/dp/B >>
> > 000Z >> >
> NM51O/ref=sr_1_1/255-5800892-9754224?ie=UTF8&qid=1480347076&sr=8-1 >>
> > &key words=salter+kitchen+scales
> > >
> >> I have upper cabinets, 1 drawer (filled) and one lower cabinet.
> our >> 6x6 inch unit would have to go on the floor when using the rice
> >> maker most likely.
> > >
> >> I know it sounds crazy but my kitchen is actually big enough for a
> >> center table but really doesnt have counter space and that directly
> >> translates to drawers and undercounter space.
> >
> > I have about 5 lineal feet of really usable counter space for prep
> > in my 9x9 kitchen, and I manage to find space for a scale (rested
> > vertically against the wall).
> >
> > It's ok if you don't want one, but kitchen space probably isn't the
> > issue.
> >
> > Cindy Hamilton
>
> I am jealous that you have 5 feet there. I dont. I have 20 inches and
> a 30 inch set I built. The corner area has my spices, rice maker and
> such. The 30 inches holds a crockpot and a bread machine.
>
> Keep in mind, I'm more about function and fast and easily deal with
> volume measures.
>
> I suppose I could slide one into the bookshelf but there it would
> reside, taking up space. Forever.
> ================
>
> If you had said you don't want one, nobody would have been explaining
> to you how small they are.
>
> Remember, those of us with scales didn't start this ridiculous
> argument!!!
>
> We don't care who has or who hasn't got one. None of us accused
> those without scales as being 'assholes'.

Nor did I describe thoe who said you have to have on as such. That was
someone else.

=====================

Of course!!! I never suggested for one minute that you would do such a
thing!!!

For the avoidance of doubt it was NOT you who said that!!



--

--
http://www.helpforheroes.org.uk

Cindy Hamilton wrote in rec.food.cooking:

> On Wednesday, November 30, 2016 at 7:32:02 PM UTC-5, cshenk wrote:
>
> > I am jealous that you have 5 feet there. I dont. I have 20 inches
> > and a 30 inch set I built. The corner area has my spices, rice
> > maker and such. The 30 inches holds a crockpot and a bread machine.
>
> Wow, that is tight. My spices occupy the upper cupboard to the left
> of the sink, relatively near the stove. Two shelves of spices,
> one of liquids like soy sauce and vinegars. I'll start thinking
> of my kitchen as "luxurious" rather than "tiny". I just snapped
> photos of my kitchen; I'll post them on my web site and come
> back with the link, so that Sheldon can criticize me and
> everybody else can see why we want to remodel that tired,
> old space with cheap cabinets.
>
> On my 5 feet of counter I've got a toaster and a food processor
> that is rarely used. We keep it there so my husband--with his
> busted shoulder--won't have to lift it when he wants to use it.
> Other, smaller, sections of countertop are pretty much filled
> with the microwave (next to the stove) and Mr. Coffee (next to
> the sink).
>
> Cindy Hamilton

Loved seeing the kitchen! Your's is deployed well for what you have.
My probablen is the bigger section is in a corner and the stove abuts
it on the other wall so you can't reach back there very easy. If you
put a crockpot there, you can't reach aound it to get at anything else.

It was compounded by another old issue. I had only 3 outlets in the
kitchen. One for the fridge, one for the stove, and one on the wall on
the other side of the sink. I addressed that by adding 2 outlets. One
over the cul-de-sac area then another on the wall opposite the
sink/counter area. Under that outlet, is a sort of movable cabinet
that cam from Italy. (In Italy, unfurnished really means that, no
cabinets in the kitchen. Bring your own). Anyways, this one came back
with the movers from another military family and was used in a wet shed
so the bottom partly rotted out and it came up on Freecycle with a
picture. PERFECT fit. We rebuilt the base. It's white with a butcher
block looking top (Top matches my counters).

The add on counter space gives me 32-34 inches (I don't feel like
getting up to measure) and about 20 inches deep (estimating again).
It's lower than the traditional USA kitchen bottom cabinet by a few
inches but that's all to the better as I can see into the breadmachine
window with it there. Plenty for a bread machine, a crockpot and a
little space in the center to work with.

BTW, nothing wrong with the cabinets! If you don't like the color
though, check into the refacing jobs they can do. We were about to
have ours 'painted' (leaving the back frame as is in dark wood) and
having the front facing doors redone in a light oak color with minor
antiquing that looks a bit like butcherblock. We delayed only due a a
big car bill. While I love the dark wood, my Husband doesn't like it
and never did.

Carol



--

In article >, gravesend10
@verizon.net says...
>
> On Thu, 1 Dec 2016 06:30:40 -0800 (PST), Cindy Hamilton
> > wrote:
>
> >On Thursday, December 1, 2016 at 6:48:25 AM UTC-5, Cindy Hamilton wrote:
> >
> >> I just snapped
> >> photos of my kitchen; I'll post them on my web site and come
> >> back with the link, so that Sheldon can criticize me
>
> Don't blame me for your not liking your kitchen... I didn't like my
> kitchen floor but I didn't blame anyone.
>
> >> and everybody else can see why we want to remodel that tired,
> >> old space with cheap cabinets.
> >
> >And here it is:
> >
> ><http://www.adi.com/~hamilton/kitchen.htm>
> >
> >Cindy Hamilton
>
> Nothing to critique from just one picture that really doesn't show
> much more of your kitchen than a smell, mostly it depicts a distant
> view of your dining area. Other than a wee sideways glance I don't
> see your stove, fridge, or sink.

DUH, it's not "just one picture". Scroll down for the rest

Janet UK

On Friday, December 2, 2016 at 5:00:46 PM UTC-5, cshenk wrote:

> BTW, nothing wrong with the cabinets!

Oh, yes there is. They're cheap particleboard, and after 30
years they're simply worn out. The pullout rails are particleboard,
too. Just crappy cabinets.

There's that one cabinet next to the stove that we added when we
moved the fridge to the dining room. We'll almost certainly get
the rest to match it. Its carcass is particleboard, too, but
at least it's new particleboard. And the pullout rails are
steel with wheels on bearings. All structural members are
real wood.

Cindy Hamilton

On 12/2/2016 6:39 AM, Cindy Hamilton wrote:
> On Thursday, December 1, 2016 at 10:12:04 PM UTC-5, koko wrote:
>> On Thu, 1 Dec 2016 06:30:40 -0800 (PST), Cindy Hamilton
>> > wrote:
>>
>>> On Thursday, December 1, 2016 at 6:48:25 AM UTC-5, Cindy Hamilton wrote:
>>>
>>>> I just snapped
>>>> photos of my kitchen; I'll post them on my web site and come
>>>> back with the link, so that Sheldon can criticize me and
>>>> everybody else can see why we want to remodel that tired,
>>>> old space with cheap cabinets.
>>>
>>> And here it is:
>>>
>>> <http://www.adi.com/~hamilton/kitchen.htm>
>>>
>>> Cindy Hamilton
>>
>> Love the magnetic knife racks.
>> Are those pot lid hangers on the side of the counter? great idea.
>
> The empty hook generally contains an All-Clad dutch oven, hanging
> by its handle. But it's in the fridge right now.

Great use of space, love the extra level of cabinets up top,
but that is a kitchen in need of a remodel. Though it's still
nicer than my kitchen was, it will look great when you get
around to doing it. Looking forward to those pictures.

nancy

On Sat, 3 Dec 2016 04:30:47 -0800 (PST), Cindy Hamilton
> wrote:

> On Friday, December 2, 2016 at 5:00:46 PM UTC-5, cshenk wrote:
>
> > BTW, nothing wrong with the cabinets!
>
> Oh, yes there is. They're cheap particleboard, and after 30
> years they're simply worn out. The pullout rails are particleboard,
> too. Just crappy cabinets.

They look like they're still in pretty good shape to me... but it's
hard to tell from a picture. I've seen worse on those remodel shows.
>
> There's that one cabinet next to the stove that we added when we
> moved the fridge to the dining room. We'll almost certainly get
> the rest to match it. Its carcass is particleboard, too, but
> at least it's new particleboard. And the pullout rails are
> steel with wheels on bearings. All structural members are
> real wood.
>
Will you be knocking down the wall that separates dining room from
your kitchen so you can borrow a little more space?


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

Dave Smith wrote in rec.food.cooking:

> On 2016-11-28 10:42 AM, Brooklyn1 wrote:
> >On Sun, 27 Nov 2016 21:55:36 -0500, Ed Pawlowski >
> wrote:
> >
> > > On 11/27/2016 9:19 PM, Dave Smith wrote:
> > >
> > > > > >
> > > > > > Umm, I'm a baker...
> > > > >
> > > > > But not a professional one, or you'd be weighing
> > > > >
> > > > Do you think bakers weigh when they dump in a 50 lb bag of
> > > > flour?
> > > >
> > >
> > > They probably read the label that says "50 pounds"
> >
> > 'Zactly... and they know how to accurately halve that bag using a
> > dough knife.... slit one side and flip up both halves and slice
> > through the other side... two 25 pounders. Any wee bit drops on the
> > work table becomes bench flour. Can do exactly the same at home
> > with five or ten pound bags. Aboard ship flour arrived in ten
> > pound bags, six to one sixty pound sack... I never needed to weigh
> > anything, there was no scale available other than in the tiny post
> > office and in the medic's office.
>
> This is most curious. We are expected to believe that weighing
> ingredients is the most reliable way to measure them for, but you
> know claim that someone can half a bag of flour accurately without
> weighing.

Remember, you are talking to Sheldon...

>
> Most commercial recipes indicate amounts that match
> > how ingredients are packaged. Canned goods are easy to halve, pour
> > until the level inside the can spans from top rim to bottom upper
> > edge. With cooking and baking ingredient amounts are not very
> > critical because ingredients vary or there'd be no lot numbers.
> > Only with experience comes the ability to assertain a correct
> > mixture by using ones sense of sight, hearing, feel, taste, and
> > intuition.
>
>
> Yep. There are lots of things that can mixed together and eyeballed.
> Nigella measures flour and sugar with a tea cup.

Which is fine because you are making a balance. Like making rice, it's
generally 1 part rice, 2 parts water. Juk/Congee varies with type but
typically is 1 part rice and 3.5 parts water (or dashi or chicken stock
may be used for part or all of the water).

>
> > professional pizza baker knows a dough is correct by the sound it
> > makes slapping the sides of the mixing bowl, and intuition indicates
> > how long to bake the same as dog/cat knows time to within
> > milliseconds... I've yet to see anyone use a timer in a professional
> > kitchen.
>
> So why is it that we need the high decree of accuracy that scales are
> supposed to provide?

I don't think anyone is arguing that weighing isnt more 'accurate',
just that it's not essential. This all started because I said 'it's
too finicky for me'.

--

On Saturday, December 3, 2016 at 12:41:28 PM UTC-5, sf wrote:
> On Sat, 3 Dec 2016 04:30:47 -0800 (PST), Cindy Hamilton
> > wrote:
>
> > On Friday, December 2, 2016 at 5:00:46 PM UTC-5, cshenk wrote:
> >
> > > BTW, nothing wrong with the cabinets!
> >
> > Oh, yes there is. They're cheap particleboard, and after 30
> > years they're simply worn out. The pullout rails are particleboard,
> > too. Just crappy cabinets.
>
> They look like they're still in pretty good shape to me... but it's
> hard to tell from a picture. I've seen worse on those remodel shows.
> >
> > There's that one cabinet next to the stove that we added when we
> > moved the fridge to the dining room. We'll almost certainly get
> > the rest to match it. Its carcass is particleboard, too, but
> > at least it's new particleboard. And the pullout rails are
> > steel with wheels on bearings. All structural members are
> > real wood.
> >
> Will you be knocking down the wall that separates dining room from
> your kitchen so you can borrow a little more space?

No. We're hoping to make this a fairly quick and simple remodel.
The dining room:

1. Had the exterior walls furred out with 2x4 and insulated, so
they don't line up with the kitchen walls.
2. Has a textured ceiling that doesn't match the kitchen.
3. Has crown molding that was applied over the textured ceiling.
We suspect it's there to hide an appallingly bad joint between
the new drywall and the textured ceiling.

Non of that is unsolvable, but it's a little more time and money
than we want to expend on the project. We never expected the
bathroom to take all summer long, so we're a little gun-shy about
tearing into things now.

When we moved in (and I was a lass of 45 years) the living room had
cottage-cheese texture with glitter applied over it. Very 1980s, but
the window treatments were very Federal, as was the fireplace
mantel. I removed that ceiling texture PDQ, leaving a very nice
plaster cove ceiling. We've been taking the house in a more
Craftsman direction, but the kitchen is a stubborn holdout.
It's possessed by the Ghost of 1985.

Cindy Hamilton

Cindy Hamilton wrote in rec.food.cooking:

> On Wednesday, November 30, 2016 at 7:32:02 PM UTC-5, cshenk wrote:
>
> > I am jealous that you have 5 feet there. I dont. I have 20 inches
> > and a 30 inch set I built. The corner area has my spices, rice
> > maker and such. The 30 inches holds a crockpot and a bread machine.
>
> Wow, that is tight. My spices occupy the upper cupboard to the left
> of the sink, relatively near the stove. Two shelves of spices,
> one of liquids like soy sauce and vinegars. I'll start thinking
> of my kitchen as "luxurious" rather than "tiny". I just snapped
> photos of my kitchen; I'll post them on my web site and come
> back with the link, so that Sheldon can criticize me and
> everybody else can see why we want to remodel that tired,
> old space with cheap cabinets.
>
> On my 5 feet of counter I've got a toaster and a food processor
> that is rarely used. We keep it there so my husband--with his
> busted shoulder--won't have to lift it when he wants to use it.
> Other, smaller, sections of countertop are pretty much filled
> with the microwave (next to the stove) and Mr. Coffee (next to
> the sink).
>
> Cindy Hamilton

Here you are.

http://s1134.photobucket.com/user/cs...0Kitchen?sort=
3&page=1

The angles make things look bigger than they are in places but I think
you can tell the corner counter is not that usable. The rice maker is
the only appliance small enough to not have a reach around it issue.
The rotisserie (vertical type) is up on a tall thin shelf by the fridge.

Chuckle, the fridge is obviously where we 'stick things'.

There are a few appliances on the floor under the clawfoot china
cabinet and the rest are in the next room (used to be a garage, now
mixed family room and pantry). The smaller crockpot is there now on the
added counter unit, but the bigger one fits too or other times it might
be the deep fryer rotisserie. The rice maker occasionally swaps out
for the dehydrator.

--

On Sat, 3 Dec 2016 12:02:06 -0600, Sqwertz >
wrote:

>On Fri, 2 Dec 2016 23:41:27 -0000, Janet wrote:
>
>> In article >, gravesend10
>> @verizon.net says...
>>
>>> Nothing to critique from just one picture that really doesn't show
>>> much more of your kitchen than a smell, mostly it depicts a distant
>>> view of your dining area. Other than a wee sideways glance I don't
>>> see your stove, fridge, or sink.
>>
>> DUH, it's not "just one picture". Scroll down for the rest
>
>I didn't realize there were other pictures at first either.
>
>The kitchen looks nice (and small) but I wonder what the advantage of
>having the knives hanging blade down. I only see disadvantages to
>that.
>
>-sw

Magnetized knife blades are a very poor idea as they can be dangerous
by imparting metal slivers to food. Besides no home kitchen needs
anywhere near that many knives.

On 12/3/2016 1:21 PM, Brooklyn1 wrote:
> On Sat, 3 Dec 2016 12:02:06 -0600, Sqwertz >
> wrote:
>
>> On Fri, 2 Dec 2016 23:41:27 -0000, Janet wrote:
>>
>>> In article >, gravesend10
>>> @verizon.net says...
>>>
>>>> Nothing to critique from just one picture that really doesn't show
>>>> much more of your kitchen than a smell, mostly it depicts a distant
>>>> view of your dining area. Other than a wee sideways glance I don't
>>>> see your stove, fridge, or sink.
>>>
>>> DUH, it's not "just one picture". Scroll down for the rest
>>
>> I didn't realize there were other pictures at first either.
>>
>> The kitchen looks nice (and small) but I wonder what the advantage of
>> having the knives hanging blade down. I only see disadvantages to
>> that.
>>
>> -sw
>
> Magnetized knife blades are a very poor idea as they can be dangerous
> by imparting metal slivers to food.


Sound advice!

> Besides no home kitchen needs
> anywhere near that many knives.

Knife hoarding - who would have guessed?

On Saturday, December 3, 2016 at 3:21:30 PM UTC-5, Brooklyn1 wrote:
> On Sat, 3 Dec 2016 12:02:06 -0600, Sqwertz >
> wrote:
>
> >On Fri, 2 Dec 2016 23:41:27 -0000, Janet wrote:
> >
> >> In article >, gravesend10
> >> @verizon.net says...
> >>
> >>> Nothing to critique from just one picture that really doesn't show
> >>> much more of your kitchen than a smell, mostly it depicts a distant
> >>> view of your dining area. Other than a wee sideways glance I don't
> >>> see your stove, fridge, or sink.
> >>
> >> DUH, it's not "just one picture". Scroll down for the rest
> >
> >I didn't realize there were other pictures at first either.
> >
> >The kitchen looks nice (and small) but I wonder what the advantage of
> >having the knives hanging blade down. I only see disadvantages to
> >that.

Sorry, I didn't see your post since I use Google Gropes.

Gravity. If they start to slip downward, the handle stops them.

> Magnetized knife blades are a very poor idea as they can be dangerous
> by imparting metal slivers to food.

Where would the metal slivers come from?

> Besides no home kitchen needs
> anywhere near that many knives.

When has it been about need? With two of us cooking, we
want that many knives. He has his favorites, and I have mine.

Cindy Hamilton

cshenk wrote in rec.food.cooking:

> http://s1134.photobucket.com/user/cs...%20Kitchen?sor
> t= 3&page=1

http://i1134.photobucket.com/albums/...Kitchen/100_00
45.jpg

Maybe that works better

--

Cindy Hamilton wrote:
>Brooklyn1 wrote:
>>Sqwertz wrote:
>> >Janet wrote:
>> >
>> >>Brooklyn1 wrote:
>> >>
>> >>> Nothing to critique from just one picture that really doesn't show
>> >>> much more of your kitchen than a smell, mostly it depicts a distant
>> >>> view of your dining area. Other than a wee sideways glance I don't
>> >>> see your stove, fridge, or sink.
>> >>
>> >> DUH, it's not "just one picture". Scroll down for the rest
>> >
>> >I didn't realize there were other pictures at first either.
>> >
>> >The kitchen looks nice (and small) but I wonder what the advantage of
>> >having the knives hanging blade down. I only see disadvantages to
>> >that.
>
>Sorry, I didn't see your post since I use Google Gropes.
>
>Gravity. If they start to slip downward, the handle stops them.
>
>> Magnetized knife blades are a very poor idea as they can be dangerous
>> by imparting metal slivers to food.
>
>Where would the metal slivers come from?

You'd be amazed, can come from all around your abode... one of the
first Rules Tool & Diemakers learn is to constantly demagnetize all
cutters, yes, there's a demagnetizer at every surface grinder because
it uses a magnetic chuck. Magnets will also F up your electronics...
there are no magnets on my fridge, instead I have a cork bulletin
board by the kitchen wall phone, it uses tacks. Anyone sho has modern
appliances should not have magnets in their kitchen, they will even F
up your coffee maker. I have one very powerful magnet attached to the
end of a wooden mop handle, I bought it from LeeValley.com to pick up
nails when I had a new roof installed. That magnet lives in my barn,
far away from my house. I used it recently when my rental house was
demolished, it picked up many pounds of nails, screws and assorted
items that were in the ground nearby, even a rusty Knickerbocker
church key. Anyone using a computer, cell phone, TV, etc. should have
no magnets nearby, absolutely none in your new automobile or they will
F up your car's electronic sensors... make certain that new high
powered LED flashlight in your glove compartment doesn't have a magnet
in its base.

>> Besides no home kitchen needs
>> anywhere near that many knives.
>
>When has it been about need? With two of us cooking, we
>want that many knives. He has his favorites, and I have mine.
>
>Cindy Hamilton

I do most all knife work with an 8" chefs a 3 1/2" parer, and a 12"
bread knife. I keep a boning knife, a 10" chefs, and a 12" tranchard
on a shelf in my pantry because they're not used very often. I have a
lot more knives but have no reason to display what I don't use, extras
sleep in shoeboxes in a closet... I have lots of kitchen cutlery I
haven't seen in some 50 years, high end carbon steel knives I picked
up for mere pennies at yard sales that I refurbished to better than
new... I stopped stopping at yard sales long ago as I'll only buy more
items I don't need. I keep one parer in my desk drawer for when I do
some snacking at the PC, usually fresh fruit because they don't make
crumbs and I toss cores and parings out my window for critters... I
use a latest catalog as a cutting board, turn a page for a clean
surface, right now it's https://brentandbeckysbulbs.com/... fantastic
daffs. I absolutely abhor clutter.

On Saturday, December 3, 2016 at 8:33:49 PM UTC-5, Brooklyn1 wrote:
> Cindy Hamilton wrote:
> >Brooklyn1 wrote:
> >>Sqwertz wrote:
> >> >Janet wrote:
> >> >
> >> >>Brooklyn1 wrote:
> >> >>
> >> >>> Nothing to critique from just one picture that really doesn't show
> >> >>> much more of your kitchen than a smell, mostly it depicts a distant
> >> >>> view of your dining area. Other than a wee sideways glance I don't
> >> >>> see your stove, fridge, or sink.
> >> >>
> >> >> DUH, it's not "just one picture". Scroll down for the rest
> >> >
> >> >I didn't realize there were other pictures at first either.
> >> >
> >> >The kitchen looks nice (and small) but I wonder what the advantage of
> >> >having the knives hanging blade down. I only see disadvantages to
> >> >that.
> >
> >Sorry, I didn't see your post since I use Google Gropes.
> >
> >Gravity. If they start to slip downward, the handle stops them.
> >
> >> Magnetized knife blades are a very poor idea as they can be dangerous
> >> by imparting metal slivers to food.
> >
> >Where would the metal slivers come from?
>
> You'd be amazed, can come from all around your abode... one of the
> first Rules Tool & Diemakers learn is to constantly demagnetize all
> cutters, yes, there's a demagnetizer at every surface grinder because
> it uses a magnetic chuck. Magnets will also F up your electronics...
> there are no magnets on my fridge,

The outside of the fridge is a Faraday cage.

> instead I have a cork bulletin
> board by the kitchen wall phone, it uses tacks. Anyone sho has modern
> appliances should not have magnets in their kitchen, they will even F
> up your coffee maker.

Your paranoia really knows no bounds. I'm pretty sure my coffee
maker doesn't have circuit board. When it dies perhaps I'll
open it up. It appears to have a simple switch that heats
a (probably aluminum) plate. If I don't turn off the switch,
that badboy stays hot forever.

> I have one very powerful magnet attached to the
> end of a wooden mop handle, I bought it from LeeValley.com to pick up
> nails when I had a new roof installed. That magnet lives in my barn,
> far away from my house. I used it recently when my rental house was
> demolished, it picked up many pounds of nails, screws and assorted
> items that were in the ground nearby, even a rusty Knickerbocker
> church key. Anyone using a computer, cell phone, TV, etc. should have
> no magnets nearby, absolutely none in your new automobile or they will
> F up your car's electronic sensors... make certain that new high
> powered LED flashlight in your glove compartment doesn't have a magnet
> in its base.

Really. My experience, that of my husband (with a degree in
electro-optics), and that of my EE co-workers doesn't bear that
out. Still, suit yourself.

> >> Besides no home kitchen needs
> >> anywhere near that many knives.
> >
> >When has it been about need? With two of us cooking, we
> >want that many knives. He has his favorites, and I have mine.
> >
> >Cindy Hamilton
>
> I do most all knife work with an 8" chefs a 3 1/2" parer, and a 12"
> bread knife.

Me, too. My husband favors the utility knife and santoku over the
chef's knife.

Cindy Hamilton

On Saturday, December 3, 2016 at 3:33:49 PM UTC-10, Brooklyn1 wrote:
> Cindy Hamilton wrote:
> >Brooklyn1 wrote:
> >>Sqwertz wrote:
> >> >Janet wrote:
> >> >
> >> >>Brooklyn1 wrote:
> >> >>
> >> >>> Nothing to critique from just one picture that really doesn't show
> >> >>> much more of your kitchen than a smell, mostly it depicts a distant
> >> >>> view of your dining area. Other than a wee sideways glance I don't
> >> >>> see your stove, fridge, or sink.
> >> >>
> >> >> DUH, it's not "just one picture". Scroll down for the rest
> >> >
> >> >I didn't realize there were other pictures at first either.
> >> >
> >> >The kitchen looks nice (and small) but I wonder what the advantage of
> >> >having the knives hanging blade down. I only see disadvantages to
> >> >that.
> >
> >Sorry, I didn't see your post since I use Google Gropes.
> >
> >Gravity. If they start to slip downward, the handle stops them.
> >
> >> Magnetized knife blades are a very poor idea as they can be dangerous
> >> by imparting metal slivers to food.
> >
> >Where would the metal slivers come from?
>
> You'd be amazed, can come from all around your abode... one of the
> first Rules Tool & Diemakers learn is to constantly demagnetize all
> cutters, yes, there's a demagnetizer at every surface grinder because
> it uses a magnetic chuck. Magnets will also F up your electronics...
> there are no magnets on my fridge, instead I have a cork bulletin
> board by the kitchen wall phone, it uses tacks. Anyone sho has modern
> appliances should not have magnets in their kitchen, they will even F
> up your coffee maker. I have one very powerful magnet attached to the
> end of a wooden mop handle, I bought it from LeeValley.com to pick up
> nails when I had a new roof installed. That magnet lives in my barn,
> far away from my house. I used it recently when my rental house was
> demolished, it picked up many pounds of nails, screws and assorted
> items that were in the ground nearby, even a rusty Knickerbocker
> church key. Anyone using a computer, cell phone, TV, etc. should have
> no magnets nearby, absolutely none in your new automobile or they will
> F up your car's electronic sensors... make certain that new high
> powered LED flashlight in your glove compartment doesn't have a magnet
> in its base.
>
> >> Besides no home kitchen needs
> >> anywhere near that many knives.
> >
> >When has it been about need? With two of us cooking, we
> >want that many knives. He has his favorites, and I have mine.
> >
> >Cindy Hamilton
>
> I do most all knife work with an 8" chefs a 3 1/2" parer, and a 12"
> bread knife. I keep a boning knife, a 10" chefs, and a 12" tranchard
> on a shelf in my pantry because they're not used very often. I have a
> lot more knives but have no reason to display what I don't use, extras
> sleep in shoeboxes in a closet... I have lots of kitchen cutlery I
> haven't seen in some 50 years, high end carbon steel knives I picked
> up for mere pennies at yard sales that I refurbished to better than
> new... I stopped stopping at yard sales long ago as I'll only buy more
> items I don't need. I keep one parer in my desk drawer for when I do
> some snacking at the PC, usually fresh fruit because they don't make
> crumbs and I toss cores and parings out my window for critters... I
> use a latest catalog as a cutting board, turn a page for a clean
> surface, right now it's https://brentandbeckysbulbs.com/... fantastic
> daffs. I absolutely abhor clutter.

I used to have my refrigerator at work covered with a bunch of super powered magnets harvested from old disk drives. They didn't hurt it none. You are probably thinking about old style TVs and VHS tapes. Actually, the magnets made the refrigerator run cooler!

On Sat, 3 Dec 2016 12:56:54 -0800 (PST), Cindy Hamilton
> wrote:

> > Besides no home kitchen needs
> > anywhere near that many knives.
>
> When has it been about need? With two of us cooking, we
> want that many knives. He has his favorites, and I have mine.

Plus you added to them over the years and favorites change. Does he
really expect you to give one away every time you acquire a new one?
That's your decision, not his.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Sun, 4 Dec 2016 08:18:10 -0800 (PST), dsi1 >
wrote:

>On Saturday, December 3, 2016 at 3:33:49 PM UTC-10, Brooklyn1 wrote:
>> Cindy Hamilton wrote:
>> >Brooklyn1 wrote:
>> >>Sqwertz wrote:
>> >> >Janet wrote:
>> >> >
>> >> >>Brooklyn1 wrote:
>> >> >>
>> >> >>> Nothing to critique from just one picture that really doesn't show
>> >> >>> much more of your kitchen than a smell, mostly it depicts a distant
>> >> >>> view of your dining area. Other than a wee sideways glance I don't
>> >> >>> see your stove, fridge, or sink.
>> >> >>
>> >> >> DUH, it's not "just one picture". Scroll down for the rest
>> >> >
>> >> >I didn't realize there were other pictures at first either.
>> >> >
>> >> >The kitchen looks nice (and small) but I wonder what the advantage of
>> >> >having the knives hanging blade down. I only see disadvantages to
>> >> >that.
>> >
>> >Sorry, I didn't see your post since I use Google Gropes.
>> >
>> >Gravity. If they start to slip downward, the handle stops them.
>> >
>> >> Magnetized knife blades are a very poor idea as they can be dangerous
>> >> by imparting metal slivers to food.
>> >
>> >Where would the metal slivers come from?
>>
>> You'd be amazed, can come from all around your abode... one of the
>> first Rules Tool & Diemakers learn is to constantly demagnetize all
>> cutters, yes, there's a demagnetizer at every surface grinder because
>> it uses a magnetic chuck. Magnets will also F up your electronics...
>> there are no magnets on my fridge, instead I have a cork bulletin
>> board by the kitchen wall phone, it uses tacks. Anyone sho has modern
>> appliances should not have magnets in their kitchen, they will even F
>> up your coffee maker. I have one very powerful magnet attached to the
>> end of a wooden mop handle, I bought it from LeeValley.com to pick up
>> nails when I had a new roof installed. That magnet lives in my barn,
>> far away from my house. I used it recently when my rental house was
>> demolished, it picked up many pounds of nails, screws and assorted
>> items that were in the ground nearby, even a rusty Knickerbocker
>> church key. Anyone using a computer, cell phone, TV, etc. should have
>> no magnets nearby, absolutely none in your new automobile or they will
>> F up your car's electronic sensors... make certain that new high
>> powered LED flashlight in your glove compartment doesn't have a magnet
>> in its base.
>>
>> >> Besides no home kitchen needs
>> >> anywhere near that many knives.
>> >
>> >When has it been about need? With two of us cooking, we
>> >want that many knives. He has his favorites, and I have mine.
>> >
>> >Cindy Hamilton
>>
>> I do most all knife work with an 8" chefs a 3 1/2" parer, and a 12"
>> bread knife. I keep a boning knife, a 10" chefs, and a 12" tranchard
>> on a shelf in my pantry because they're not used very often. I have a
>> lot more knives but have no reason to display what I don't use, extras
>> sleep in shoeboxes in a closet... I have lots of kitchen cutlery I
>> haven't seen in some 50 years, high end carbon steel knives I picked
>> up for mere pennies at yard sales that I refurbished to better than
>> new... I stopped stopping at yard sales long ago as I'll only buy more
>> items I don't need. I keep one parer in my desk drawer for when I do
>> some snacking at the PC, usually fresh fruit because they don't make
>> crumbs and I toss cores and parings out my window for critters... I
>> use a latest catalog as a cutting board, turn a page for a clean
>> surface, right now it's https://brentandbeckysbulbs.com/... fantastic
>> daffs. I absolutely abhor clutter.
>
>I used to have my refrigerator at work covered with a bunch of super powered magnets harvested from old disk drives. They didn't hurt it none. You are probably thinking about old style TVs and VHS tapes. Actually, the magnets made the refrigerator run cooler!


Magnets don't affect older fridges. it's the newer models with
computer driven functions that are affected.