Nick
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Posts posted by Nick
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I don't know as Norwood's could be described as fine dining and don't know anything about the wine list. I stopped in one evening back around '89. But, most of my recollection is from back in the early fifties. We had a small winter place on the beach. Back then it was called Coranado. You got to it by going across either the north bridge or the south bridge from New Smyrna. The bridges back then were wood on pilings with a swing gate so the fishing boats could get through and there were always people fishing off the bridges - mostly black folks fishing for supper. That's not a put-down. They were probably eating better (more healthy) than many of us white folks. I don't know if there are still two bridges and the one I went across in '89 was so concrete and high I don't imagine too many people fishing from it today. But, I'd been drinking a lot of beer so maybe the bridge is closer to the water than I remember.
Actually the last time I went across that bridge was in '98 coming back from near Key West after hurricane Georges had blown the roof off my father's place and I went down to do a temporary fix. Coming back I'd been drinking beer since we got off the Keys (I wasn't driving the pick-up) and about 9:30 at night on 95 I saw the exit for New Symrna. Drunk as I was I told Brian to head into town. Got in and somehow with all that new stuff that's been built I found our way across the bridge to the island. I actually got us to the motel that my uncle built in the forties and that now had incorporated our old house into the motel. Rang the bell at the office and even though it was after hours, a young woman came to the door. I told her a little history and damned if we didn't get to stay in the front part of our old house. Sure was something.
Anyyyyhowww, back when we lived there in the fifties we used to go to Norwood's quite alot. It was a lot different back then. A real local place and at the age of 9 or 10 I got to love eating smoked mullet.
Sorry for such a long post. I just got taken back.
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Nick, I'm not very knowledgeable about the Chinese humoral system, but I hope some more knowledgeable people post a reply to your question.
Pan - in my limited understanding "yin" is related to the expansive and the female, "yang" is related to the male and contractive. In food, (to my limited understanding) the extremes would be sugar at the yin end and meat at the yang end. Of course, there are extremes that go beyond these that shouldn't be eaten unless dire circumstances arise.
Does the hot and cold have the same thing?
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Varmint, I'm sure you said somewhere way back in this thread, but when are you planning on starting on the actual work? I'm pretty busy, but this is interesting and I could probably come up with some half-baked scheme using CAD if you're not starting within the next 2-3 months.
Maybe you could start a design competition - winner gets an all expense paid trip to the next pig-picking, keeping in mind there may be no clear "winner" and there may never be another pickin'. You know the lawyer language.
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I've never heard of this "hot" and "cold", but then I don't know much. Can these be related to "Yin" and "Yang" - the expansive and the contractive?
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Primo's been open for 3-4 years now. Probably more - time flies. I keep meaning to go there as it's only around 30 minutes from my house, but I don't eat out much. I've heard only good things about it. Guess I ought to get off my ass and get over there.
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Humor does encompass the health or sickness of the digestive system, but only as part of a wholistic concept of bodily and spiritual health.
Pan - If you got into that while you were in Malaysia, and learned something, maybe you could write some more about it. I have a very small understanding and am always interested in learning more.
For now, I'll say that most people don't have enough interest in digestion, and prefer to concentrate on flavor. While flavor has its place in eating, and it's a high place, what good is it if good digestion doesn't then take place?
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Nick-
The distance between the wall at the wet bar (the one that divides the kitchen from "5") and the wall below that (that separates the kitchen from the outside) is 12 feet.
The 12' is at the widest part and then you'd subtract the 4'-6" dimension to get the width at the narrow part where the sub-zeros and the wet sink are?
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Varmint, just out of curiosity, what's the distance (feet, inches) from the inside of one wall in the kitchen to the other? The narrow dimension top to bottom (or north and south), and the other dimension right to left (or east to west) or from the inside of the wall next to the stairs to the inside of the wall in back of the range (next to the bathroom.)
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I was over at Fulton and Janey's slaughterhouse/meat shop yesterday to get some stuff - pork sausage, ground lamb, 2# porterhouse, and since the boneless chuck roast in the case looked so good I bought the whole thing - 9#. All for 40 bucks.
Anyhow, David said they'd been getting lots of calls about mad cow. Usually along the lines of, "do you have mad cow disease over there?" David - "No ma'am, we only slaughter happy cows."
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I was just reading Marie's post above and what she says about 42" is something I'd meant to bring up earlier. That's a good width between things. As I'd said earlier I like the galley style kitchen. For myself, I like the prep across the aisle from the range. Turn, take one step, and you can put that mirepoix (or anything else) in the pot with no effort. That leaves the space on either side of the range for other stuff, like taking pots off the burner or ladleing(sp) stuff in or out, etc. The first place I built back in '73 I had 42" between and it's always worked well - and there's room enough for people to get by each other, have cabinet doors and drawers open, etc.
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Gas burners: sealed gas burners are of the type that their bases are sealed to the plate to which they're attached. This makes them much easier to clean than "open" burners, where spillovers fall through the plate to some area beneath. Yes, easy clean up is extremely important to us.
The Amana range I got has both sealed burners and removeable drip pans - not that it's the range you're looking for, but removeable drip pans are definitely something you want for easier clean-up.
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Some people are lawyers and some people are cooks - and some people, like Varmint are both. Some people ought to stick to lawyerin'.
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Seems pretty pricey.... is the food included in the price?
"Private Tour Pricing (prices include all expenses)"
Maybe it does. Somebody's gotta try this and report back. Sounds like a great adventure! Holly? Fat Guy? Jason and Rachel?
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I'm not sold on this plan. While I don't believe in the Work Triangle (maybe nobody else does anymore, either), I do think there are repetitive vectors involved in kitchen work, and this plan doesn't do them justice.
Varmint, there's somethin' about this that doesn't look quite right. You've got your range top and ovens, but I can't see where you're going to be doing your chopping and cutting - your mise en place. Maybe in that little spot next to the ovens, (or using the kid's bar?). Is the bar alway cleaned off enough to work on? I don't know about you but I like to be able have my prepping within a step of the range.
You've got a long narrow space. Think about doing it over galley style. But, I'm prejudiced in that direction since I've always liked that kind of cooking space.
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That's one reason I chose a 7" deep sink. So far its "shallowness" hasn't been a problem, especially since the Moen faucet I got is 14" from the sink bottom. I was at a friend's once where he'd put the countertop in at around 39-40" because of the deep sink - but the counter itself was hard to work on for someone as short as I am.
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Looks together to me. Make sure you get everything on order and see what might have to be back-ordered. With the cabinets make sure your guy can get'em cranked out in time. Especially if he's going to be working on the rest of the job.
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Varmint, you said that your carpenter is a cabinet maker. Any honest cabinet maker will tell you that there's no way they can compete on price with the ready-mades.
I can cut my own permit if the project is under $30K. I'm acting as GC, and this guy (and the plumber and electricians) are subs. Exciting, eh? In the end, realize that this is going to be less than a $10K job, including the cabinets (but excluding the appliances).
Robyn, I'm a lawyer. I've already had one of my partners (a construction lawyer) get me a homeowner-friendly contract. One of the beauties of working in a decent-sized firm.
Varmint, I don't know where that second paragraph in my quote came from. I didn't say it.
And knowing you're a lawyer I'd thought about suggesting you do it on the cheap for now and wait for that big case and payout.
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Can you tell what it is?
Scrambled eggs with ripe olives?
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Excuse me for being late to this thread and getting alittle OT, but why is stainless so unanimous? Is it all about practicality? They're rather industrial looking.... Just trying to make a decision in replacing my own sink/faucet.
I had/have an old (made in 1946) Kohler large, shallow, enamal single bowl that I almost used. It's beautiful, but it wasn't going to go with the black range as well as stainless - and faucet mounting was going to be difficult. The old Kohler really is a beautiful sink. If any one has the right setting for it, it's theirs if they pick it up.
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Particle board vs. plywood. I went with the particle board because I wanted to put my limited amount of money into a decent range, sink, etc. And it's a lot drier here than where Mayhaw is. (Right now the humidity in the house is close to zero because the outside temp was 15F below this morning and never got above zero today, so the woodstove has been keeping things dried out.)
Anyhow, my reasoning was when I bought the particle board cabinets and formica counter tops was that they could be upgraded later whenever I felt the need and had the money. Another factor was that the cabinets I really wanted (no particle board) were going to take six weeks to get here and I needed them in a couple of weeks. They were the Dynasty line and are pretty well put together. Solid wood on the doors, drawers, and fronts, and plywood for the rest. Really nice sliders on the drawers and the drawers were full opening - the latter being something to look for. I was going to go for the western alder for wood. Quite nice. Watch out for the hickory because the grain varies from really nice to really dark streaks that don't look so good.
Varmint, you said that your carpenter is a cabinet maker. Any honest cabinet maker will tell you that there's no way they can compete on price with the ready-mades.
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PJ, Norwoods is in Volusia. Is it still worth recommending?
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Fifi, there's nothing like a big sink. That oven rack, and its partner, were brown a couple of days ago. Put both of 'em in the sink to soak, then took a 3m pad and, presto, they were clean.
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Funny, I came to that same conclusion. I am short. One of the pet peeves I finally noticed while making my kitchen diary was that I hated upper cabinets.
I'm short too, but I like upper cabinets. All that stuff right at eye level (or a little above) so you can see what's in there. Maybe if you've got enough space to put everything under the counter you can get by without the uppers. I don't have the space, but I made sure that I've still got one of my favorite windows to look out from. Even though most of my under-counter cabinets have drawers, stuff can get lost more easily than the uppers. Just my 2 cents.
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I was in the 4-H. I wonder how many others were. Probably not too many.
Edit: Maybe there are some young people here that are now in the 4-H. Doubt it, but if you're reading this and are, let us know.
Food and the Humoral System
in Food Traditions & Culture
Posted
So your mother said in the referenced link (I don't think I'm breaking any copyright laws here) -
"Malaya, an ancient crossroads of trade, was the recipient of Chinese and Ayurvedic humoral ideas and, later, those of medieval Islam. These ideas were readily accepted by Malays, since they are highly congruent with pre-existing notions among aboriginal peoples of Malaya involving a hot-cold opposition in the material and spiritual universe and its effects upon human health. Islamic Malays have adapted these aboriginal beliefs to correspond to the Greek- Arabic humoral model in matters concerning foods, diseases, and medicines. Although Malay theories of disease causation include such concepts as soul loss and spirit attack, along with 'naturalistic' ideas such as dietary imbalance and systemic reactions to foods, all of these theories can either be reinterpreted in humoral terms, or, at least, are congruent with the basic tenets of Islamic humoral pathology. Behaviors and beliefs regarding human reproduction, however, while essentially following a humoral pattern, diverge from Islamic, as well as traditional Chinese and Indian Ayurvedic, humoral theories. Unlike any other major humoral doctrine, Malay reproductive theory (like that of non-Islamic aboriginal peoples of Malaya) equates coldness with health and fertility and heat with disease and sterility. These ideas, in turn, are related to beliefs regarding the nature of the spirit world: the destructiveness of spiritual heat and the efficacy of cooling prayer."
Do you have anything to add to this, or are you pretty much going on your mother's writing?