azlee
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Posts posted by azlee
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I've been in small apartments, and my current townhouse (which we're just renovating) has a small, unexpandable kitchen as well.
I'm with jgm: Go for the larger fridge! You can always augment cooking appliances or bake in shifts. But storage space for food before and after it's been cooked is critical.
Yes, I've been thinking that a convection microwave might be a good second appliance. May I ask which cabinets you are considering for your renovation?
Thanks!
Azlee
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I have finally started my small kitchen (5'x7') renovation. The new and level tile floor is in and grouted, the re-plumbing is almost finished and walls and new lighting are being installed shortly.
And now the dilemna... the kitchen is actually shade less than 5x7 with appliances and cabinets on the two slightly less than 5 foot walls (58.5" and 59.5"). This means that I can have only one full sized appliance and I cannot decide which it should be.
At this point, I am leaning towards an 18" Miele Incognito dishwasher on the 59.5" wall and either a 24" or 30" Liebherr fridge and either a 30" Dacor Millenium electric range or 24" Kuppersbusch electric oven (EEB 6800) and ceramic sensor cooktop (EKE 602.4) together in a single 24" cabinet. So it's either full size range and small fridge or full size fridge and 24" range components. I bake, so fridge/freezer storage space is about as important as oven space, to me. The Kuppersbusch oven is surprisingly roomy inside.
So, I wonder if anyone here has experience with these brands and models and also if the there are any strong views on the advantages or disadvantages or choosing the smaller fridge or the smaller oven/cooktop combo? Gas is not an option in my coop, otherwise I would just go for the Viking 24" gas range and the 30" Liebherr fridge.
I'm also open to suggestions for alternative combinations. I'm just at my wits end and need to start placing appliance orders very soon.
Thanks
Azlee
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i'm sure if you emailed the Pegu Club directly they'd be happy to tell you where they get the pitchers. hopefully, it'll be a source that sells to the general public. please let us know what you find out. thanks
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What doesn't get eaten, gets thrown out(after 2 days). I don't recycle because I try at all costs to avoid redundancy.
Timh this is fascinating and I really appreciate you sharing your experiences. I would imagine that not repeating yourself is one of the biggest challenges, though a healthy budget and choice purveyors must help. I suppose a big challenge would be food allergies or strong individual dislikes. Are they pretty much open to eating whatever you prepare?
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I think the uber-Asian hot water boilers are even better. Perhaps not the best for the purists but for everything else it's much faster.
i use one of the zojirushi hot water pots and love it. i always have 5 liters of nearly boiling water at the ready. perfect for tea, coffee, blanching veggies and filling a hot water bottle on a chilly night.
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If they bake it on Monday, ship Tuesday/Wednesday, and you are not going to eat it until Thursday, you're eating a FOUR day old pie, best scenario. Personally, I wouldn't want to celebrate with a pie that's three days past its prime, much less pay over $50 for the priviledge.
Fruit pies can be frozen uncooked and baked unthawed on Thanksgiving morning, or, if you don't have two ovens, on Wednesday night.
If you don't bake, or don't want to, I'd look for something closer to home or with a better "shelf life".
they used to be pretty good pies when they first opened but they were also less expensive. factoring in the high price for the pie and the cost of shipping you could definitely do better for quality
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I'm still stuck on the common thread between India and Thailand. If not an ingredient what about a river, a textile, an element, a sacred word.
I like this idea. I can't come up with a common thread though. I think "Basmati" is a Hindi word, and it is commonly associated with Thai food, but I'm not sure it's clever enough to be a name of a restaurant. But there has to be some common thread that would make a great restaurant name.
I was thinking of the types of rices used for each cuisine, jasmine (thai) and basmati (indian) rice.
Jasmati would be a fun name but the name is already owned by Ricetec for a hybrid blend of rice that they market.
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Thanks everyone! I have always heard that grounds down the drain was bad news but maybe it's just an old kitchen wives tale. Will maybe ask a plumber.
Thanks
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I've been searching (in vain) for an electric kettle to boil water in, but stays warm for long periods of time. Does anybody know of one?
I see many types of electric kettles that boil water then turn off, but they don't seem to have any kind of insulation in order to keep the water warm.
On the other hand, I see many types of thermal carafes that are insulated, but there's no way to boil water in them.
I'm lazy....I want to boil my water and keep it warm, but I don't want to have to transfer the water from a kettle to a carafe. And I'd like to save on energy costs, so I don't want the pot to continually keep the water warm (not to mention, it makes the water taste stale).
I see hotpots on the market that both boil and keep the water warm, but I don't want to continue to keep using electricity to keep my water warm.
Any ideas?
i use a zojirushi electric dispensing pot. sadly, it does use electric to hold the water temp in the pot after boiling. but the coolest thing is that it filters the water and you have your choice of 3 holding temperatures, one for green tea(175), one for black tea(195) and one for (french press) coffee(208). my pot holds 5 liters.
this is the model that i have
Zojirushi Panorama Window® Micom Electric Dispensing Pot CD-LCC50
(edited to add model #)
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You'll want a slightly coarser grind than that used for drip coffee and much coarser than that used for espresso.
Issues with Illy:
1) If I recall correctly it's ground for espresos maker / moka pot use and will be too fine for a French Press.
2) It's way overpriced
3) You'll never get it as fresh as what you can buy from a reputable local microroaster or what you get from any number of US specialty roaster by buying online. Even with shipping charges you'll likely find the US product to be cheaper per pound or at least no more expensive.
It's just a fact that any coffee roasted and canned in a factory in Italy and shipped here then distributed... cannot get to you within a few weeks of roasting date. More like a few months. t
There's no amount of nitrogen flushing or vacuum packing that can overcome that fact even though Illy offers a better canned coffee product than any other I've tried.
If you're in Italy the Illy or Lavazza coffee you can get in most stores will generally be very fresh and superior to the Illy available in the US.
Thanks, I appreciate the info. Was just looking for a mindless way to handle my coffee fix. Thought it would be nice to just drop an Illy canister in my cart as i do my grocery shopping. Have heard good things about Terroir. Would that be a good place to start? I like the idea of fresh product from my local Ozzie's but I haven't been impressed with the variety. Have been tempted to try pods but worry about freshness and expense of buying a machine when I'm not sure I will like it. Has anyone tried Keurig? I get the impression that those keep very fresh and are easy to store. Thanks again
Azlee
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i have just started to use a french press and i hate the clean up but love the better taste of the coffee. i have been buying from a local coffee house that roasts its own but wondered if i can use a brand like illy. if so which grind is best in the press? medium? thanks.
azlee
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something to think about,
sometimes, people suggest things because they are in a position to actually help you attain access to the very thing they are suggesting...
it was just a suggestion, i certainly didn't mean to offend you.but i will say that i'm personally aware of a number of JC businesses that have had great success doing business with some of the "waterfront corporations", but if that hasn't been a good fit for you, then i'm sure you'll find another avenue that works better for you.
perhaps offering delivery to some of the larger apartment towers?
best of luck!
Sorry, I appreciate your help. I didn't mean to let out my pent up frustrations on you
). My goal is to get the business of the small and medium-size companies on the waterfront. The fortune 500 companies and the larger ones, though, are a tough nut to crack. For the most part they have their own corporate cafeterias (GS has a great upscale cafeteria and they already have businesses they do catering with which is generally approved by their home office, or at least that's the way I understand it.) Anyway, it's been an extremely frustrating experience and one which I am trying to forget. I do get orders from individuals from the big companies and that's my target. I also didn't mean to offend anyone who works for these companies. It's the corporate structure and bureaucracy that's so frustrating, not any single individual. -
it was just a suggestion, i certainly didn't mean to offend you.
but i will say that i'm personally aware of a number of JC businesses that have had great success doing business with some of the "waterfront corporations", but if that hasn't been a good fit for you, then i'm sure you'll find another avenue that works better for you.
perhaps offering delivery to some of the larger apartment towers?
best of luck!
azlee, you hit a nerve just by mentioning Goldman Sachs. I probably shouldn't single them out because all the major corporations on the waterfront are no different; but I had fairly extensive dealings with them, none pleasant. Those dealings included negotiating for a space in their lobby and finally being turned down because I was a startup company. But that's another story. As far as I can tell and from what I was told by GS, they don't have a list of local restaurants they endorse or do business with. I was referred to an independent nyc company by GS, seamlessweb, an internet ordering service that several restaurants in JC participate in. The companies set up corporate accounts with seamlessweb and employees who work overtime or through their lunch hour (etc. etc.) are allowed to use the service. Seamlessweb is another story that I won't go into. Suffice to say, I had nothing but problems in my dealings with them and finally stopped. As far as that big order with Fatburger, I am aware of it - from what I was told, they were offered a huge discount by FB. Anyways, it's just one big corporation supporting another.I've said it before and I really don't care if I offend anyone from GS or Merrill Lynch etc. etc., but they have no interest in supporting local businesses. JC subsidized these companies by giving away the farm so to speak through abatements and now they're laughing all the way to the bank. This is a huge issue here in JC and I'm far from the only person to feel this way.
okay, off my soapbox.
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slightly tangential suggestion, but you should try to get on the dinner delivery list for goldman sachs (they placed over 700 lunch orders on Fatburger's opening day). if you have the capacity to accept orders by computer you'd likely get alot of delivery business in the evenings and this would likely translate into additional lunch business.
You've all been so helpful in the past, thank you thank you. Once again, I need some ideas if you don't mind.As mentioned elsewhere, I'm having a problem making much progress picking up delivery business. I came up with an idea for a somewhat different marketing strategy and need help in its execution.
Okay, don't laugh or snicker (too much) or call me the sexist pig that I am. The idea is to have a very enthusiastic attractive person (most likely female) wear one of those sandwich signs and walk enthusiastically around the business commercial areas in JC, mainly the waterfront. I want the sign to be unique and somewhat mysterious. Like, simply have one side with my web address and the other saying something like, "grilled cheese better than mom used to make." And my logo would be on either side. The person would hand out business cards instead of menus (we've inundated the area with menus.)
The goal is to increase delivery business AND in-store business, particularly from office workers on the waterfront. Right now, the vast majority of the business is from local residents.
I need help in the wording of the sign. I'm trying to keep graphics to a minimum since I think that would make it costly. I also want to offer an incentive (like, mention you saw this sign and get 20% off) but don't know the best way to do this. I've already talked to one sign company (Sign Expo in nyc) and haven't gotten costs yet, but I can't afford to spend a fortune on this, like more than a few hundred. Also, any other ideas about the concept would be most appreciated. thanks!
[fyi, regarding the other quesiton I posed about a fax service, I'm meeting with a marketing company that specializes in that sort of thing.]
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what do folks think of miele or any of the german brands (gaggenau, kuppersbusch)? i'm trying to decide between a 30" dacor electric range and a miele 24" built in oven and cooktop put together in one cabinet in order to save space in a small kitchen. if i could have gas, i would definitelygo for dacor or dcs.
I just settled for a discontinued KitchenAid convection model for my home that has a ceramic cooktop, far less expensive than one of the restaurant models, plus simmer features, knobs up front, and a computer for the old lady. Now I need to get rid of the cast iron for stainless pans however, so sad. This oven looks so cool however, and it was well priced so I grabbed it.I will probably try to put a hood in, but am not sure i'll do that right away, as I would still like to get a hold of a high powered single gas burner for wok action, but don't know that it will be necessary or if I will have space yet or not.
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My table is a kitchen/dining room table with a thick frosted glass top and stainless legs by Bulthaup. It measures 3'x6', is perfect for seating six or a big buffet or as a work table. it's perfect for rolling out pie dough after placing a towel filled with ice on the table to chill it. i love my table.
Azlee
I just bought a house today. It has a nice kitchen, but it needs more--it's not large enough for me to do the culinary teaching I hope to do from home in the near future. There's a large "nook" type area for a kitchen table at one end of the kitchen, which then flows into a carpeted living room area. I'd like to get a table that's higher than a standard kitchen table, which can double as an additional island/work table--and then surround it with chairs of barstool height (barstools with backs, basically).The table I have in mind is extremely sturdy, with a thick wooden top that's easy to keep clean. It shouldn't be glossy since people will actually be working on it and I don't want to have to worry about the finish. A weathered look would be fine. I'd prefer legs that are centered enough to make it easy to sit at the table without banging your knees. There will be children, my own (in the future) and others crowding about this table for cooking classes, so I'd prefer the edges be a little softened rather than sharp and dangerous for little heads. There's enough room for a table that seats 8 in this space, and I'd like to find attractive barstools with backs to match. I want to be able to have an informal dinner party at this table, so I can entertain without leaving the kitchen. (We have a formal dining room with a formal dining room table I inherited from my grandparents, so this table will not be the only table we have for entertaining--but I imagine it will be where we actually spend most of our dining time.)
The kitchen itself is fairly formal, with dark wood cabinets, antiqued copper pulls, and coppery-golden countertops--the fixtures are also antiqued copper-type look. The floors are hardwood and a basic walnutty type color. Unfortunately, both the digital camera and the computer with photo-editing software are packed away, or I'd just take pictures to show ya'll.
We're willing to spend a fair amount of money for this table, and I'd consider getting it custom-made if it's not available on the market. Advice? Ideas? Even if you just have suggestions for who to avoid, I'd be glad to hear it.
I'm also interested in what you personally have for a kitchen table, and how it works for your house.
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One of the most beautiful and tasty designer cakes that i've had in NYC came from Ron Ben Israel. I suspect he's pretty expensive but the cakes are delicious, flavorful and quite beautiful. I think his studio is in Soho. here's his website.
azlee
My friends are getting married at the Waldorf in September, and are on the hunt for a fabulous wedding cake. They are what I would call foodies - not snobbish about it, but very into good food. The rehearsal dinner is at Aquavit, the wedding supper is a five-course tasting meal, etc.The cakes they've tried so far (all of them very upscale) have been disappointing (the frostings have been too sweet, the cakes themselves too bland).
They are open to flavor - either something chocolate-y and delicious, or a berry-lemon twist. There will also be a separate dessert served, probably something in the sorbet family.
Any ideas? All help is appreciated!!
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There are 4 crucial elements that I focused on when purchasing a hood for my new kitchen.
1. Air movement. How well the hood sucks the air and volatilized grease.
2. Quietness.
3. Ease to clean. Don't overlook this aspect, as you want something that's easy to clean.
4. Aesthetics.
After I researched all the options, I went with a 36" wide Vent-a-Hood with dual 300 cfm blowers and halogen lights. I spent about $1,500 for it, delivered. It looks pretty good in my kitchen and isn't horribly noisy. If, however, you want a quiet hood, then you'll want to look at remote blowers.
Plus, this thing is easy to clean, as the main parts just get popped in the dishwasher.
In my kitchen renovation, i won't be able to vent outside. Does anyone thinnk it's worth pursuing one of those microwaves w/ built in blower or a waste of money? was considering the dacor microwave w/ blower.
Varmint, I love your cabinets! Could you please tell me the manufacturer. They are exactly what I am looking for. Thanks
Azlee
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We were over at the new house today getting stuff organized. Here's my new baby, waiting to be installed. No, the burners and grates haven't been put on yet.
<snippage>
That range is absolutely gorgeous! That's the range I'd get if my building had gas installed. Congratulations! As it is now, I may get the electric Dacor. Was installation of the gasline very expensive?
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Thanks. I have always been interested in induction cooking but I'm not sure if all of my cookware will work with it. I have alot of old cookware from my grandmother that i'd hate to part with if it turned out not to induction compatible. I'll look a bit into what works and what doesn't. Maybe I should just spring for the cooking gas line. Wonder how much of a bite that would take out of my budget.
Azlee
I think if a magnet sticks to it, it should work, however for best results you should get stuff that is meant to work with it. Sam called out Induc'Inox line by Mauviel in his Q&A:
In particular, you might look at the Induc'Inox line by Mauviel. They are made with 2.0 mm of magnetic steel fully clad with stainless steel. This means that, rather than having the induction hob heat up a thin layer of magnetic steel which conducts heat into the thermal layer (this is how All-Clad and Demeyere work with induction) with Induc'Inox, the thermal material itself is heated up by the magnetic field.But I've also read that All-Clad Stainless works well also.
-john
Thanks, John
I have a few pieces of All-Clad Stainless but use alot of Le Creuset, Staub, Lodge Cast Iron, Mauviel Copper, and Berndes Cast Anodized Aluminum. The rest I am not sure who manufactured. I'll try to magnet test. But don't they also need flat bottoms to work on induction? Thanks
Azlee
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A few complications have arisen, which have delayed the kitchen renovation. My Co-op Board seems reluctant to approve the wall removal to expand the space and I can't get a straight answer about installing a cooking gas line, so I plan to work within the existing 5x7 kitchen footprint, but this means that I will really have to commit to spending the extra for counterdepth appliances like an electric Dacor Range (Millennia) and Sub-Zero 700TC Fridge. Not sure what to do about the electrical supply. The present range and fridge have a 208 volt supply and most newer high end appliances require 240 volts. Is this a simple change for an electrician to make or am I tied to finding lower voltage appliances? Also, is it possible to install a single Fisher & Paykel Dish drawer directly below a sink in one 24" cabinet? I think I need to figure out the appliances first and then see what I have left over for cabinets. Suggestions? Scratch and Dent stores in the NY area? Thanks!
Azlee
If you are going electric, you might want to consider an induction cooktop.
Don't know about the F&P Dish drawer. You might check their web site as often mfgs post downloadable installation documentation.
Regarding 240 vs 208, I think most appliances will tolerate the difference. Check with each mfg or mfg spec sheets for details.
-john
Thanks. I have always been interested in induction cooking but I'm not sure if all of my cookware will work with it. I have alot of old cookware from my grandmother that i'd hate to part with if it turned out not to induction compatible. I'll look a bit into what works and what doesn't. Maybe I should just spring for the cooking gas line. Wonder how much of a bite that would take out of my budget.
Azlee
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A few complications have arisen, which have delayed the kitchen renovation. My Co-op Board seems reluctant to approve the wall removal to expand the space and I can't get a straight answer about installing a cooking gas line, so I plan to work within the existing 5x7 kitchen footprint, but this means that I will really have to commit to spending the extra for counterdepth appliances like an electric Dacor Range (Millennia) and Sub-Zero 700TC Fridge. Not sure what to do about the electrical supply. The present range and fridge have a 208 volt supply and most newer high end appliances require 240 volts. Is this a simple change for an electrician to make or am I tied to finding lower voltage appliances? Also, is it possible to install a single Fisher & Paykel Dish drawer directly below a sink in one 24" cabinet? I think I need to figure out the appliances first and then see what I have left over for cabinets. Suggestions? Scratch and Dent stores in the NY area? Thanks!
Azlee
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I'm starting to explore Dacor Ranges in both gas and electric and wondered if folks were generally happy with Dacor?
Also saw some new cabinets at the fancy new Home Depot in Manhattan. "First Edition Cabinets" which are from Canada and "Dinovo Cabinets" which are made by Masco the company that manufactures Kraftmaid. The Dinovo Cabinets seem to be knock-offs of some of the sexiest qualities of Bulthaup, Siematic and Valcucine. Has anyone seen or used either First Edition or Dinovo cabinets. yet? Thoughts?
I'm also trying to get a sense of what's a good price per square foot for a stainless countertop with an integrated sink. As ever, any thanks.
Azlee
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As a birthday gift, my son bought me a one week long professional baking class at King Arthur's in Vermont. We'll be staying across the border, at A Fireside Inn, a dog friendly motel :) in West Lebanon NH.
I saw an earlier post with some suggestions near King Arthur's, but I'll be there for a full week, and can use a few more suggestions. My wife and I are true foodies, and don't mind paying for a great meal. Can you give us some more hints on the best the area has to offer? Thanks in advance ....
Here's a list of some popular places in the Norwich, VT - Hanover, NH area:
Cafe Buon Gustaio
Italian cuisine
Hanover, NH 03755
Phone: 603-643-5711
Email: cbg@valley.net
Web: http://www.cafebuongustaio.com
Carpenter & Main
French Cuisine.
Norwich, VT 05055
Phone: 802-649-2922
Fax: 802-649-3811
Web: http://www.carpenterandmain.com
Home Hill Relais & Chateaux
Inn & Restaurant
Plainfield, NH 03781
Phone: 603-675-6165
Email: http://www.homehill@relaischateaux.com
Jesse’s Restaurant
Steak house
Hanover, NH 03755
Phone: 603-643-4111
Web: http://www.blueskyrestaurants.com
Murphy’s on the Green
American cuisine
Hanover, NH 03755-5453
Phone: 603-643-4075
Email: onthegreencatering@valley.net
Web: http://murphysonthegreen.com
Simon Pearce Restaurant
1760 Main St.
Quechee, VT 05059
Phone: 802-295-1470
Web: http://www.simonpearceglass.com
The Daniel Webster Room
American Cuisine
Hanover, NH 03755
Phone: 603-643-4300
Fax: 643-3744
Email: Hanover.Inn@dartmouth.edu
Web: http://www.HanoverInn.com
Zins Restaurant & Winebar
contemporary cuisine
Hanover, NH 03755
Phone: 603-643-4300
Fax: 603-646-3744
Email: Hanover.Inn@dartmouth.edu
Web: http://www.Hanoverinn.com
Enjoy! King Arthur is a terrific place.
Azlee
Small Kitchen Renovation Appliance Choices?
in Kitchen Consumer
Posted
I am also in Brooklyn and aside from wanting to store Fresh Direct pizzas and the occasional turkey in my freezer, I might actually be able to get away with the 24" Liebherr and gain space for a 9 inch cabinet which would be great for touchdown space between the fridge and cooktop. I think I'll be taking your suggestion and sometime this week filling a hopping bag with baking sheets and angel food pans and the cardboard from pizzas and heading back tot he appliance showroom. It's really the only way to know for sure. The fridge part of the Liebherr is probably adequate, it's the freezer part that concerns me. It would probably be healthier to do more daily shopping for fresh foods and Brooklyn is one of the best places to do that kind of shopping.
Cheers
Azlee