Varmint

Reality rears its ugly head. I have met with 4 different contractors, and I received 4 different proposals. There is one point of consensus: they agree that this is the weirdest, craziest kitchen they have ever seen. One suggested a stick of dynamite might be the appropriate way to go! Anyhow, the best proposal was that I hire a kitchen designer -- spend the money to get several plans, including some "incremental" plans to do the kitchen over time. That way, I can address some of the issues that currently drive me crazy. I'll call the designer tomorrow, and I'm sure once he comes, I'll then have 5 professionals telling me how fucked up my kitchen is!

So, did you get the mini-cannoli? And how was the debate resolved. I prefer the minis over the standard-sized cannoli, as that is the appropriate crunch-to-cream ratio. Mrs. Varmint likes the ratio equal infinity -- she only likes the shell.

Fortunately (at least as far as a hood is concerned), our house is perhaps the most poorly insulated residence imaginable. Air constantly pours in from windows, doors, etc. We can get away with that in the South.

God I love Gray's Papaya. I'd eat there 3 times a week if it were within walking distance to my office. But it's not.

Speaking of hoods, are there some that are easier to clean than others? I haven't really researched the hood angle at all yet.

I will go without a second oven before I go without a self-cleaning oven. Similarly, I may decide to go with open burners (i.e., GE Monogram), get 2 ovens, and have fun! But I still have some time to decide. Next contractor visit is at noon today.

Al, that photo of a woman has been enough for you! But back to pasta . . . .

I think that alone, when considering the required floor enhancements, would bust my budget.

But Varmint! This was half the fun of getting to know each other at the Pig Pickin' ! Having had the pleasure of your hospitality and actually having seen your kitchen, I can totally understand what you mean about the reconstruction opening up that area, though. You're just talking about replacing stove and oven(s), right? As I recall you had some serious high tech refrigeration already happenin' at the far end of the kitchen. If the contractor is truly reasonable perhaps he could put rolling wire baskets and such into your pantry. Or some of those funky pull up drawers and shelves like your out-laws have in their gorgeous kitchen in whatever island is built. If there's a tiny bit of space left you could install one of those very reasonably priced wine refrigerators that are less than $200 at Home Depot. I'm thinking of removing the trash compactor I never use and doing exactly that in my island. I wish you Godspeed and no delays on this project. Home kitchen renovations, like restaurant construction, is inevitably over time and over budget. We probably won't be ready to start for a few weeks. Oh, and I forgot to mention, we're replacing the siding on the house as well. We currently have a mix of unpainted pine and cedar planks. We're replacing everything with new cedar planks. Katie, I already have a wine fridge! But then, you were in the liquor cabinet when you were here. I'm not going for anything fancy on this, except for the appliances. Our cupboards are made out of plywood and painted. Thus, Mrs. Varmint could replace the doors on those. I'm actually going to end up with less cupboard space, but we currently use only half of what we have. Plus, we're not utilizing all the space in our pantry. I've given it a month, because everyone has told me 2 weeks to this point. Seriously! It's not as much work as it sounds. phaelon: I've gotten impeccable references for the first guy, and I've seen his work. Same with the guy who's coming to look tomorrow and Saturday.

It's all a big compromise when it comes to the range. What I WANT costs about 8 grand. For around 5-6 thousand, I can still get the right cooking surface, 2 ovens, but not self cleaning OR I can get all the right stuff but open burners OR I can get a cheaper range such as a Jenn-Air with inferior performance. Ick.

'nough said. You really should check out GE Monogram. Dual fuel, the smaller oven in the 48" can proof bread and make yogurt. They are made by DCS but I have to admit that the GE service is what tipped me. I have a couple of friends with the Monogram line and minor service for adjustments etc. was prompt and efficient. I haven't looked at the bottom line on them but I think they are cheaper than Viking etc. I have looked at Monogram. Right now, their 48" range is an open burner on the cooktop, which would be a bitch to clean. I know they're about to come out with a new cooktop in the next week or two that is almost identical to the DCS cooktop. Ranges are not coming out until the end of the first quarter, and even that's not a guarantee.

Floor plans haven't been drawn yet. Am working on them.

One important requirement: we cannot go without a kitchen for more than a month. With 4 children under the age of 10, this will be a major pain in the ass.

What I might do is to have them run the wires in the small peninsula that will remain from my current sink area. That way, I can add an oven in the future.

Hell, I couldn't be satisfied with my story of buying a knew chef's knife -- now I'm about to start a kitchen renovation. Whereas the Perlows told their saga beginning with demolition, I'm still in the planning stages. First of all, my kitchen is a maze. It is utterly dysfunctional. Two people cannot pass by each other in parts of the kitchen unless both of them are anorexic or extremely friendly. The dishwasher resides under a marble slab that hangs nearly a foot over the door plane. I cannot open my lower wall oven unit if the dishwasher is slightly ajar. The ancient Jenn-Air cooktop with a non-functional downdraft vent sits 2 feet below a cupboard. The kitchen is lit with incandescent canister track lights (and some nasty recessed cans). Unless you see this kitchen in person, you could not believe it. I'll eventually get around to posting pictures. The house I live in was Mrs. Varmint's family residence -- we bought it from her parents 5 years ago. I agreed to buy the house on one condition: that we renovate the kitchen. Well, 5 years later, and the time has come. This will be a fairly simple renovation when you get right down to it. Most of it involves a single day of demolition and a couple of weeks of moving things around, a couple of appliance installations, and some carpentry and floor laying. The end result will be profound -- it will eliminate the maze, open the kitchen to the living and dining room areas, and give me some functional appliances. I initially wanted to go with a 6 burner gas cooktop and 2 electric wall ovens. Unfortunately, because this process will remove a bunch of existing wall space, I won't have enough remaining for any ovens. Thus, I need to go with a range. I've looked at 48" dual fuel ranges that have double ovens, but I can't stomach paying $8,000 for them. I want the dual fuel so the ovens will be self cleaning, which are generally not available with gas ovens (except for Viking). I may have to live with a 36" single oven range instead. I use both ovens simultaneously about 8 times a year, but I think I can manage with just one for now. Or can't I???Can I live with a non-self cleaning oven? I don't think so -- I despise maintenance. I'm leaning toward a DCS for its power, but is it really worth $1800 for a self cleaning feature between the gas and the dual fuel???? I've met with two contractors already and have appointments with 2 more. The first guy is really just a cabinet maker who does renovations in conjunction with a contractor. However, I've seen his work, I know people who have had him do their kitchens, and he's really talented. Also, he may be the cheapest. A couple of contractors told me that my project was too small for them. I'll add some of my thoughts over time. Oh, and my budget for this renovation is not to exceed $20,000, including the appliances. I think we can do it. I hope so. I'll need the contractor to run a hood through the roof and ceiling. Fortunately, the distance isn't too great.

Miss North Cackalacky if she's available. You know we've got 2 right? Didn't know that. Cool-- bonus! That's from a year ago. There currently is only one Miss NC, the one in Al's avatar.

Yes, February 7. My kitchen could very well be in shambles at that time, but I'm working to get the use of the in-laws' place, where we could seat 20. Plus, it's an awesome space for a group to cook together. What's nice about this type of dinner is that it's not any more difficult to cook for 20 than 12.

Scottie, can you give Cliff's a call about beef cheeks? He has a way of finding things. Also, could you call Fowlers? Edemuth, Magnolia Grill is a possibility, although something tells me phlawless wouldn't be excited about it. We'd have to do it on Friday, the 6th, as they're not open on Sundays. Weka informed me that she and her better half will be here, and she's got a supply of truffles and porcini!!!!!! Al, you really think you can stay away??

Malawry, use chicken instead, mostly thights. Use your food processor to grind it. Add some ricotta and S&P. Should be great!

Worms. Yes, worms. I was a baby, and Mom was holding me on her hip, making pork chops with her free hand. One of my brothers was being a pest, and distracted as she was, Mom poured what she thought was a glass of water on the pork chops to make a gravy or something to that effect. Ten minutes later, one of my other brothers came up to her crying, saying, "Someone stole my fishing worms." Mom took the lid off the pan, and "Surprise." Pork chops a la angleworms!

Give me a buzz and I'll join you for lunch.

Is this place something special? Nah -- it's good, and once the NC State students return, it'll have a high turnover. As far as the brisket, that's a shame, as the stuff I had was totally different from what you described. I hadn't tried the onion rings, and it truly saddens me that they use frozen product. I'll keep an eye on this place and report back from time to time.

Daniel O'Malley states that there are only about 3 places in the country that really know how to sharpen Japanese knives properly.

That's why I used the quotation marks around "cheaper" in my prior thread.

Ruh roh. I can't do the 21st. Can we do this on February 7th??? Sorry about that!