weinoo

We did our renovation in DC in 2009. Massive snow. Columbia Road basically impassable. My contractor was aggravated. I was the project manager. It got done in under 3 months. Using stuff from Home Depot, etc. This job is a little more high end. And I wasn't, at least until now, the project manager. At this point, I plan on being in everyone's face on a daily basis. What's with people not wanting to do the best job they can?

And @dcarch - those religious holidays were 2 months ago! Around here, in a coop with 1,700+ apartments, you start as soon as everyone says you can start!

Yeah - the tiles are only available from the manufacturer. I think the problem with the bathroom light is that the light we ordered is a complete unit, with the housing an integral part of it. I suppose it could be done, but it would probably mean cutting through that ceiling again. Bega 55926_Sub.pdf

A job like that here, with these same conditions, would probably take 5 years. At the beginning, I was quoted 3 months, but with a wink I was told they could be done "much quicker." Turns out there were no tiles to be found anywhere in any warehouses here. They are special ordered from the main supply place in Texas. I asked how much it would be to get them here quickly, like in 2 or 3 days, and was told $495 for that expedited shipping. I didn't think that was a great bargain for $100 worth of tiles, so they'll be here when they get here. And my inexpensive light for the ceiling in the bathroom, which is nowhere near as nice as the one originally ordered, was delivered today...it'll have to do, I suppose. Once the bathroom is completed, and the kitchen is put together except for the missing tiles, we can actually move back in. Still shooting for prior to year end. And yes, everyone is still owed a lot of money, as one of the payments is due when tiling is complete, and another payment is due when cabinetry is complete. The final payment, 15%, is when the whole damn job is done

Well, when you think about it, these problems are really nothing compared to the world's, or even our little portion of it writ large! The backsplash tiles are fortunately in stock in Nemo's warehouse in Jamaica, Queens. I'll pick up the bloody tiles today myself. I'm less aggravated with the contractors than I am with a few vendors and our architect/designer/project manager team - all one and the same. They did a a great job with drawings, the DoB, etc., but they're, in my opinion, not great project managers.

As I mentioned on September 7th...and here's an update: Today is the 3-month anniversary of the start of our reno. Things are moving along slowly, as contractors (and owners) were waiting for a couple of things to arrive from far away (a really cool bathroom shower ceiling light, and the bathroom vanity/sink combo from Duravit). Also, there were at least 10 week days on which our buildings allowed no work to be done because of various holidays - and I think one elevator emergency, which forced work to be cancelled. And no work is allowed on weekends. The vanity/sink finally arrived 11 weeks after the order was placed - and it was damaged somewhere along the way, so it cannot be accepted for delivery. The vendor has found a very similar unit in Georgia - hopefully, that unit will arrive next week in perfect condition. It's slightly larger (2" width), but it still fits into the design. The ceiling light, ordered about 8 weeks ago (from a company called Bega), has not arrived. We are being told there are production issues, which is probably a polite way to say something is screwed up somewhere along the supply chain. I've ordered a different ceiling light for the shower, which will arrive today, and we're just going to use it, as no one can say when the production issues on the Bega will be solved. Due to unforeseen circumstances (or just a screw-up in ordering), they ran out of kitchen backsplash tiles, before finishing the kitchen backsplash. Hopefully, these tiles are in stock and can be picked up today. The custom cabinet and drawer fronts are in an expedited order status, and we will have them "soon." Everything that I ordered personally (butcher block for a portion of my counter, stainless shelves, rail system from Rosle, stainless pegboard, etc. etc.) is here and just waiting to be installed. Memo to self - I'm a better project manager than the project manager who is being paid. We can move back in once we have a functioning bathroom if all we're waiting for is cab fronts. Still keeping fingers crossed to be done by year-end.

Sazerac Rye. Add a bottle of Peychaud's Bitters, and you're well on your way to a fine cocktail.

I've rinsed.

Also, I think I'd forget the wild ducks. They just don't have the same fat content and texture to make a good confit, in my opinion. Not that they aren't delicious when prepared properly in other manners.

No, I've never baked the legs before confiting them. And I've only done confit on the stovetop (not willing to maybe make a huge mess inside my oven), with what you call tame ducks. Here's a topic which might help...https://forums.egullet.org/topic/138785-duck-confit-cooking-time-variations/?tab=comments#comment-1814905

Not that they're installed yet, but we are putting dimmable 2700K in the overhead/ceiling cans, and dimmable 3000K in the under counter lighting. One of the issues that we are experiencing in NYC is the replacement of the old-style street lights (which cast a lovely yellow glow) with new and "efficient" LEDs. It has caused a bit of an uproar, as the streets where they've been installed are way too lit up - and if your apartment happens to look onto them, it sucks. Obviously, nothing is ever easy in NYC.

It also sounds like maybe the oil never got hot enough?

But why not have a knife or two that are for the "help," and keep the knives you cherish, and the tools you use on them, private.

Yes. Yes. Sous would've been told a long time ago. Same as I'd tell my wife.

Yes, that's where I'm hoping to put siliva and rocky.

Kinda snarky (which I like), don't you think? Back to School

I know nothing... My goal has always been, and remains, the end of the year. We are waiting for 2 fixtures for the bathroom; one (the vanity/washbasin combo) is coming from Germany, and was ordered over 8 weeks ago. The other, a Bega ceiling light, is coming from Carpinteria, California, and was also ordered quite a while ago. Both are giving me agita. The countertops were delivered yesterday; one (the 9' long piece) is still here. The other, which has the sink cutout, is back to the shop, because it wasn't cut perfectly. The 3rd piece of countertop is butcher block - I ordered that separately, myself, and I expect it will be here when it is supposed to be here.

That's nice - I like this one too.

Exactly! Though I think Paula Wolfert, in one of her early books, dismisses the use of duck fat from a roasted duck; I've always used the fat from the same, and never had a problem with it!

I'd say to prep like you did for stove top, then put into a 120℃ oven for a couple hours - check (use a timer!) every hour or so...see if there's enough water or if the skin has rendered out all its fat....if it has, turn off the oven and come back when you can deal with it! You can even stick the whole duck on a rack in a deep roasting pan and just roast it at that temp for a few hours - you'll end up with plenty of fat in the pan and a delicious roasted bird.

I have a feeling you're a riot at parties.

The GR304, with a 20" riser and shelf (not installed yet). We will have LEDs under cabinet and under the shelves on both sides of the range. I don't think you can ever have too much light, and with dimmable ones I should be able to adjust the lights to my unadjustable aging eyes.

I can't wait to cook on it, @Shelby .

I'm so happy I budgeted 50% more for aggravation... With the knowledge that happiness is just around the corner (or at least around a month away)... And that other little room is coming along too... I will never, ever again roll my eyes when someone tells me their contractor horror stories! These guys are pretty good, and nice, but still...

Not that I have any kids, or even little men, but distractions in the kitchen can really screw with your cooking. I wonder if you'd have better luck rendering your duck fat in a low oven. Then, when you know you're not going to be distracted, you can make the cracklings on top of the stove. Timers are also good.