Sherri's Profile
Kitchen remodel -- which comes first, granite or cabinets?
"Choose in haste, repent in leisure"
Is there a reason that you must rush to make the choices? If not, pick and choose what you like and refine it when something else catches your eye. Styles come and go; good taste remains. When we were building this house, you could not walk three paces without tripping over "Tuscan this" and "Tuscan that". We live in the desert southwest and it would have been ludicrous to build a "Tuscan Territorial"! The last thing we need here is heavy, carved, velvet/embroidered furniture in a castle! Phew! Makes me hot just thinking about it.
My late husband was a Naval officer; we had 14 addresses in 20 years. Along the way, I learned a lot from living in other people's houses - things I liked and things that I didn't like. Putting the big money into classics was one good lesson. That's why I receommeded that you choose the granite first. Paint can always be changed but undoing counters is a huge not to mention $$$ task.
Give yourself a break. We've all made mistakes. You learned a lot from your bathroom tile color error. Don't let it stop you, this was a leaning experience that I bet you never repeat.
Most of all, enjoy your project.
Kitchen remodel -- which comes first, granite or cabinets?
After talking with our architect extensively, I called the local chapters of AIA and ASID. The librarian I spoke with at AIA was a wealth of knowlege. She knew more 'players' in my area than I would have thought possible. I carefully explained what I was seeking and she provided names for me to contact. I interviewed several, on the telephone mostly but some personal. When anyone began to show me samples of glamour houses, I politely bade them farewell. My husband and I were building 'our' home and were not interested in looks over substance. Of course we wanted it to be an attractive space but never at the cost of function and durability.
Another great source were the workers themselves since many of them had done work with design professionals. Because our build was of very long duration (site challenges, etc), we met with the various trades before they were needed on site. This may not be practical for your project, but it is an excellent source. High-end retailers, such as lighting or appliances or fabrics, also work with many design professionals and could offer names.
The one source we did not use were the Big Box stores. Their installers are on contract and will vary from job to job. This was simply a non-starter.
Does your area have a "Home and Garden" type local magazine? Go to the library and check out the photos that appeal to you and call their designers. Be very careful to explain that you are only interested in hourly consultation work and not a whole house job.
Now, back to you and trusting your own ideas. When you find something that you like, get a sample. Keep all these bits and pieces with you when/wherever you go. I had a basket in my car that was always with me. Look at them in natural daylight as well as under artificial light. Talk to everyone you meet in the business; ask questions and more questions. Keep track of names, places, phone numbers, etc. I have a several volume journal as a result of this all-encompassing project.
Finally, take all advice from anyone who stands to make a profit if you follow their advice with several grains of salt. EX: if the counter fabricator only sells manmade product, he will extoll the virtues of knowing exactly what color and pattern you will be getting; something that is not possible with natural stone. The salesman handling pre-made cabinets (called 'boxes') cannot be expected to produce something capable of utilizing every single square inch of your precious kitchen space. He/she will be working with set sizes. Period. Ditto for the color possibilities, those will be limited as well.
I see that I've given you enough work to occupy you for the next six months as well as many many miles on your odometer. Again, good luck and I hope that you enjoy the journey.
Kitchen remodel -- which comes first, granite or cabinets?
CindyJ - we built from scratch, so not a remodeling job but many of the challenges are the same -- virtually endless choices and decisions to be made. To further complicate matters, my husband and I made all the decisions ourselves, without benefit of professionals. We decided that it was to be our home and we needed to live with our selections. The pros would walk away and we'd be left with what we have. Any mistakes needed to be ours. This does not mean that we didn't solicit help from pros; we just made up our own minds and thanked them very much.
Edit: yes, we paid their bills! I sounded like we just walked away when I re-read my post. Sorry for the confusion.
I searched for granite for over a year going to the wholesale yards to look at the slabs, not using those (small) samples which may or may not bear any resemblance to what you receive at delivery. On my birthday (!) I found five huge slabs that were exactly what I envisioned. Happy birthday to me! We bought them on the spot and had them stored for a year. My thought was that the item most difficult to change ought to govern the color selection process. I could always have the cabinets refinished if they weren't what I'd hoped but changing out the granite would be much more difficult.
Ten years later, I am still thrilled with my selection and haven't changed a single choice. One note from our cabinetmaker -- he suggested that we work on finding the color/stain/finish that I wanted. When that happened, he cut the door in half. I kept one piece and he kept the other. When installation time arrived we each had the agreed upon sample and everything was perfect. I would never have thought of this 'truc' on my own and will be forever grateful to him. Good luck on your project. The amount of work is daunting and the satisfaction is tremendous.
Diabetic cookbooks?
FYI Kajikit! I found the rec interesting and just googled Amazon for The Low-Carb Gourmet..
Phew!
The book is quite pricey but has very positive reviews. I'll check my library, hoping I can peruse their copy.
The Low-Carb Gourmet: 250 Delicious and Satisfying Recipes [Hardcover]
Karen Barnaby
Karen Barnaby (Author)
› Visit Amazon's Karen Barnaby Page
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(Author), Maren Caruso (Photographer)
4.7 out of 5 stars See all reviews (16 customer reviews)
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5 new from $149.99 14 used from $94.45
5 qt le creuset casserole
Since Le Creuset makes cookware from different materials, would you please specify which piece you are asking about? A 5 qt enameled cast iron Dutch oven is one of my go-to pieces and I now cook for just the two of us. I have accumulated pieces over the years - everything from a very small round casserole dish to the 15.5 qt goose pot, all in enameled cast iron. I use three sizes day in and day out - the 3.5, the 5 and 7 qt.
I cannot answer your question "is it better than 3.5?" because I don't know you or your cooking style. For me, 3.5 simply is not large enough to do all the things I need it to do.
Sick food
My sons are fully grown and long out of the house. That said, when they were younger and ill, especially with Strep throat, they craved smooth cold and easy to swallow; nothing too acidic nor "chewy" foods. Icy fruit smoothies (strawberries, banana, raspberry syrup) refrigerated applesauce, 7-Up and the afore-mentioned milkshakes were all a good vehicle for getting fluids into them which answers your question: "I'm not sure if I should try to get him to do something, even if it's just broth, or leave him alone"
With Strep, the 18 year old is likely on antibiotics. Perhaps his physician could also offer some suggestions.
Ambiance and fine chow
We had a wonderful meal - and innovative/delicious - at House of Tricks last evening. We enjoyed it thoroughly but it would not fit the OP's requirement for "refined". The patio at T.Cooks would be a better fit. I would give House of Tricks the nod for an innovative menu but T.Cooks wins hands down for "quiet and refined atmosphere". As much as we enjoyed our evening, I would not call House of Tricks either "quiet" or "refined" but I would bestow those words on T.Cooks. Each has a patio and dining al fresco at this time of year is lovely. I would suggest the OP check the menus online for further information. Each property is unique, each is situated in an historic residence, but they are quite different in ambience; not at all comparable. The gardens and grounds of T.Cooks are lovely. A pre-dinner drink, strolling the property, is a lovely idea.
ISO "dairy free" vegetarian quiche recipe.
Pray tell what is "...a carbolic"? as in "she is a carbolic".
All my "saved boards" are gone
Me too, LNG. It's not your computer OR it's both of ours ???????? What's up? All saved boards have disappeared and I'm not able to re-do a "save".
Your opinion ... do foods taste different based on their shape?
A man I know, who is from Chicago, vehemently swears that rectangular pizza tastes different than pie shaped wedges. Same pizza/same ingredients that are cut into different shapes = different flavor for him. Personally, I could not tell the difference but he will never back down on this one.
At their last breath, I tried to save them. Now what?
Vichyoisse! You'll have your potato soup, just cold. I see no reason that you couldn't also flavor it any way you want, instead of the 'traditional' way [just call it something else, please]. Home-frozen potatoes, as mamachef notes, are not worth the bother.
You could also make potato bread; use the potato mash for nests for poached eggs -- just run them under the broiler, after a goodly amount of butter (and cheese?) is added.
I've had better luck freezing re-stuffed baked potatoes when loaded with sour cream & cheese, but it's a lot late to suggest this one to you.
Now that you've had it awhile, how do you like your counter-depth refrigerator?
I cannot speak to your comparison about whether or not the SubZero offers more interior space than other refrigerators because I don't know. However, there is a LOT of space in this 36" wide fridge; ditto for the 35" wide freezer. Yes, the compressor is above each model. Some years ago, it was on the bottom and perhaps, still is in some models.
Please remember, these are two separate units and not a side-by-side model which may differ from what I have. After my original post, I double-checked that a half sheet pan fits easily in the fridge. It is only the very large platters that are a problem. It is a happy trade-off to eliminate them in favor of being able to easily see all the contents of the fridge.
Now that you've had it awhile, how do you like your counter-depth refrigerator?
We built a kitchen (!) and put a house around it about ten years ago. Included in the plan were full-sized SubZero refrigerator and freezer units. They are separate but in our kitchen they are placed side-by-side. Each unit is 36" wide, so together, they require a fair ampount of space. They have performed very well and I treasure them.
At the time, these were the only available units that fit my requirements. One thing that I had to become used to is their shallow shelves. Yes, they're very wide but I have had to make accomodations for some of my large platters (if pre-plating for a large party). Other than this minor - and infrequent - annoyance, I love the configuration. Each unit holds a LOT of food and nothing gets lost at the back.
Each unit is self-contained and holds temperature very well. There is no through-the-door icemaker on the freezer which some people dislike. I'm happy with the icemaker, though wish it would crank out cubes a bit faster.
The doors are a problem for some; they seal after opening. If you've forgotten an item, you will have to wait some seconds before re-opening the doors. Since I know this, it isn't a problem for me.
I would buy another SubZero but wish they were not so pricey.
How to cook 100 sausages
Q, there are no health dept. requirements, in my area, that mandate donated food must be cooked on site. However, there are strictly enforced, unannounced, checks at the site for sanitary transportation and temperature during transport of donations. Certainly caterers, whose business it is to transport food, will have the necessary equipment to comply with the regs. Volunteers may or may not be quite as diligent and these are the people who often, despite the best intentions, may not follow the guidelines. Likely, they're even unaware of them. I was just giving a "heads up" to Nyleve because there is nothing more gut-wrenching than being forced to discard food that you're pretty sure is OK but falls out of code.
NB: these codes are all local and vary greatly by geographic area. I was involved in setting up a food donation program in the Phoenix area many years ago and became all too familiar with the crazy-quilt of different rules.
How to cook 100 sausages
A note of caution -- check with the soup kitchen about any local health code(s) re: cooking/cooling/transporting/reheating food to be donated. Often, temperature comes into play. Is there a reason they cannot be cooked on site, at the soup kitchen? A couple of sheet pans in a hot oven would do nicely. It's a lovely thing you're doing. I'm certain they'll be appreciated.
Yummy recipe - just have to share. Steamed Korean eggs
Thanks for sharing your success, beefa. I saw this recipe on my iPad and was intrigued. It seemed like an very simple way to make eggs for a half dozen or so guests without standing at the stove constantly. Did you make the eggs for one or more diners? Any hints that you learned in your experience, i.e. was the cooking time accurate? etc.
Thanks.
1 Week in Phoenix, Local DIY Recipes to Try?
Would you give us a little more information, please. "... a resort in northeast Phoenix" is just a starting point in this large geographic area. Also, your query begs the question about cooking facilities at your resort. Could you tell us more, please?
I have no idea what kinds of Southwestern ingredients are available to you in Cleveland, Ohio so I can't really speak to your question about trying recipes in advance. Perhaps your local library has a copy of Barbara Fenzl's book "SOUTHWEST, The Beautiful". Stunning photographs will whet your appetite and give you an idea of what is possible.
However - and there is a bright light at the end of this tunnel - a grocery store in the Phoenix area that is not-to-be-missed is Pro's Ranch Market (prosranch.com). I believe there are seven locations; though likely not one in the northeast Phoenix area. But this would be worth the drive. In addition to having a large selection of hispanic foods, there will be a food court where you can buy/assemble all or part of your meal(s). I cannot adequately describe what a fun experience this will be for SW food newbies! Tortillas are freshly made, Mexican cheeses are available in bulk, the fruit & vegetable selection will likely boggle you, etc. It's a fiesta-meets-grocery store place that should not be missed.
A good place in Scottsdale to grab a good meal and watch March Madness
We were at (Tempe) Four Peaks last night for Kiltlifters and great med-rare blue cheese bacon burgers all around but could hardly hear ourselves think over the TVs. I know better than to think this is a quiet spot since we eat at 4P regularly, but last night was more than usual. Not being a sports fan, I don't know if there was something special happening .................................
Ways to refuse univited guests
Astur -- I suspect I may be the "It's not possible" culprit. I learned this difficult lesson from my late mother-in-law who was a bully and extremely manipulative woman. She always pressed issues and would argue with my reasoning. One day, I learned the "It's not possible" response from a kindly god and never looked back. She continued to press for explanations but I simply responded with my stock phrase. After some years, she finally got the picture -- Sherri is not giving you ammunition that you can shoot back at her. Case closed. Repeat as often as necessary: "It's not possible". Amen.
Home cooks + professionals -- anyone have problems with dry hands?
Professional, now retired, so home cook ................. dry hands used to be a constant. I am very sensitive to detergent of any kind so must be extra careful. Using a brush, instead of plunging my hands into the water every time something needed to be washed, has helped greatly. I scour the sink with BKF and a brush, not a sponge, to keep the water/abrashives away. Yes, I tried using gloves and failed miserably. Keeping my hands physically removed from water/detergents as much as possible has been the best option.
When I enter the kitchen, one of the first things I do is pour a couple of drops of olive oil into my palms and coat my hands completely. I would rather have olive oil than hand cream in my food.
Many years ago, Jergens had a hand-care product with hexachloraphene which worked very well but it is off the OTC market and no longer available. Dermatologists have prescribed many different Rxs but none has worked any better for me than the olive oil.
hold academic knowledge - want to expand to practical knowledge!
cierah - you will never get your stated wish - practical knowledge - without getting your hands dirty. For practical information, you must cook. Buying food properly, knowing about growing conditions, food history for specific regions - all the subjects you may have touched in academia will have meaning when you are directly involved. Studying plant rotation or how to properly saute a filet pales when compared to actually doing it.
Travel plays a major role in this learning process. It couldn't hurt to begin cooking locally but you must consider going to places that make your heart sing when you think about what it might be like to live there. Please do not think this is an invitation to tuck up in a well-fitted condo in some major foreign city, enjoying 'la vie en rose'. Getting down 'n dirty in a small town/s, living (on what we used to call) "the economy" and getting hands-on experience from people whose food traditions are tightly woven into their sinews will give you what you seek. Good luck on your adventure.
PS - I speak from experience; academia first, dirty hands second. I prefer the second half.
Things "hidden" in traditional celebratory foods?
Our Hoppin' John on New Year's Day is a minefield of hidden objects. A penny for wealth, a small automobile signifying local travel with an airplane for longer trips, a starfish means someone is going to the beach this year, a (tiny) horseshoe for good luck, a (small) clown for merriment and a golden wedding ring for continued happiness. We truly ought to have a dentist nearby when we dig in!
Please help with breakfast casserole
How much longer, than overnight, do you intend to leave the casserole? What are the 'iffy' ingredients that concern you?
I have made the basic egg-milk-bread mixture and transported it (in a cooler & Ziplock bag) to be fully assembled and baked several days later when the rest of the ingredients were added.
Perhaps if you shared your recipe, we might be of more help.
Dinner guests who are chronically late and/or early...what to do?
I taught at a professional culinary school. My class began at 6 AM; I locked the door at 6 AM and late-comers missed class. Two absences and they failed. Each student had my phone number and were instructed to call if there were emergencies. Very few called but many were locked out. It was my attempt to teach responsibility, both for themselves and respect for others. Certainly on the job, "no call-no show = no job" and you'd better have a very damned fine reason for being late. Our customers will not wait for their meal while you tell your tale of woe and others in the kitchen have other tasks than to pick up your slack.
I fired a physician who kept me waiting (in one of those horrid paper gowns) and breezed in saying "Hi Sherri, I'm Dr. So-and-So". He explained my lengthy wait by saying "... doctors run late, we're busy people" which assumes that I, a mere plebian, have time to burn/my time isn't as important as his/etc. Adios.
What was in your Christmas stocking growing-up?
Ditto for Southern California upbringing, emily. "Santa" used to go out into the backyard and pull citrus from our trees. It always seemed like a nothing gift even when my mother explained what a delicious treat it was when she was growing up. It was everyday food for us, so not special. The ribbon candy was a treat but my favorites were the See's candy chocolate & caramel lollipops. Candied nuts and dates also made an annual appearance.
Are you a Label snob when it comes to cookware??
I'm not a label snob, I'm a quality snob. Many of my favorite kitchen pieces are over 40 years old and still function as well as they did when first purchased. If some happen to wear a currently fashionable label, perhaps that speaks to their intrinsic worth but had nothing to do with their original purchase. I cannot recall when I last bought something at W-S but was an early customer when they were my easiest source for some French pieces. Without citing brand names, knives, porcelain pieces, enamelled cast iron, cast iron, blue steel etc have served me well. My stand mixer has seen a half century of use. They were expensive at the onset but have proven to be a bargain after years of hard use and good care.
Having said this, brand name kitchen goods, that are currently popular, are not the same as they were 'once upon a time' (maybe I should have said "in the olden days" to cement my status as a geezer). In many cases, they are now made in countries other than their country of origin. Quality has suffered. It is our job to find the product best suited to our needs & budget and not follow (large) advertizing budgets of popular brands & mega corporations like mindless sheep.
I must admit to a personal foible - I dislike labels on clothing, accessories or any other type of goods. A pair of eyeglasses, which suited me well, wore the insignia of a desired brand and I refused to buy them unless this symbol could be removed. It was and I did, much to the amusement of the staff. "Most people want everyone to know what they're wearing" I was told. I guess that I am not most people. When I see someone walking down the stree emblazoned with logos and brand names adorning their clothing, I think of nothing so much as a small yappy dog lifting it's leg on every surface, hoping mark its territory.
Soup for a Group; I'm looking for soups that can be made ahead and held for 4-6 hours before serving
OP here. I thank everyone for their helpful and thoughtful replies. I am narrowing my list thanks to your suggestions. Yes, I've eliminated pasta since I won't have the ability to do any last minute cooking and mushy soup is unacceptable. Potato soup is still a possibility since it would be pureed and 'mushy' won't be an issue. This party will be in December so I will eliminate summer, cold soups for now (though they would be a breeze for summertime).
Several of you have replied "...I think this would work ...." or ".........this ought to be OK......." and the like. Has anyone ever done this kind of meal before? What did you learn? What worked well? What didn't?
Masha, I never even thought of chili -- and I'm in the SW of the USA! I'll be banned for certain. Something that I should have mentioned in my original post is that all guests are bringing mugs. I'll provide soup spoons and hope to eliminate bowls entirely since I have more guests than bowls. Different breads, wine and cookies will round out what I'd hoped would be an easy menu. It's my way to head off the dreaded "Potluck" which I find to be a giant PITA. Until quite recently, I had never hosted a potluck but was talked into it as a group function for a club. "There's nothing for you to do but open your front door" I was promised.
HA!
For each person who showed up self-contained (food, platter, serving pieces, etc.) three wanted platters, bowls, spoons et al not to mention specific requirements about oven time/temperature, refrigerator space, etc "Where do you keep your cheese knife?" "I need a 15" footed platter" "Are there any more pretty glass bowls for my fruit salad?" "Please slice the meat in even pieces" ETC. Yikes! Instead of a stress-free gathering, I ran my legs off trying to meet all requests. Later, I delivered "forgotten" pieces to their owners vowing not to repeat this experience. I know that I am in the minority because there are a whole lot of people who love potlucks. I'm just not one of them.
Keep your suggestions coming. I appreciate all the thought you've put into this. GHG, do you think the wild mushroom soup is a contender? I haven't finalized the offerings yet and really appreciate that you-all have taken the time and energy to help.
Soup for a Group; I'm looking for soups that can be made ahead and held for 4-6 hours before serving
We're hosting a group on a Sunday afternoon and planning Soup for Supper afterward. For logistical reasons, I will not have kitchen access until serving time; our open kitchen will interfere with the planned musical program. I am seeking ideas for several, 4-6, soups that can be made ahead and held - either in CrockPots or low oven(s) - for hours without significant loss of quality. I don't want them to be all creamy or all meat or all anything. I would like a nice mix of ingredients and textures. Garnishes can be made ahead and held in the fridge or counter. I am blanking on ideas and need your help.
So far, I have thought about some of these:
Potato-Cheddar-Bacon
Butternut Squash-Sweet Potato
Italian Wedding
Fresh Pea & Split Pea
Chicken Noodle
Lentil-Sausage
"Cream of Green" (our name for vegetable soup which varies w/ ingredient)
Broccoli-Cheddar
Clam & Corn Chowder
Posole
Black Bean w/Sherry
I have discarded:
Shrimp Bisque (I think the shrimp will toughen with the time involved)
Asparagus (I fear the asparagus will be very overcooked)
Egg Drop (everything will be overcooked)
I am looking forward to basking in the brilliance and great ideas of the CH community. I seem to be brain-dead on this one.
Splitting the tab... Or am I attempting to be a show-off?
Toastedcheese, welcome to the CH community. Your post ticked with me since I am in a similiar boat, albeit without a divorce and the progeny are older than yours. For as long as I can remember, we parents have generally picked up the tab. Special occasions hosted by the kids are different and are more frequent as they get older and more established. When they were in their 20s there was never a question of who would pay -- it was the Bank of Mom and Dad, just as it was for me in my earlier years.
I believe it is a case of "what comes around, goes around" since I have fond and delicious memories of special dinners, hosted by parents and other family members, when I was struggling financially. There was never the perception of 'attempting to show off'. It's just how things were. I figured that it was my turn to return the favor when in a position to do so.
Your last paragraph says so much about your family relationship "....... she would rather take a bullet than hurt my feelings". Enjoy your bond and great, good luck at having a loving family.
PS -- you can never be in charge of what anyone else thinks. If some small-minded fool decides that you are showing off, there is zilch that you can do so take a deep breath and continue to enjoy your great adult family relationship.
