Question about timing of cabinet order
lizuws
15 years ago
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Buehl
15 years agoRelated Discussions
Question about making pizza ahead of time
Comments (8)Stacy: I have put the Pizza dough recipe and how to ,in many times. I'll put it in again for you! Save it please!!!!! This was Posted a year ago but everyone seems to get involved with new things. I've always had a good Crispy Tender Crust, If you remember some of my Posts ??? Prebaked Dough Followup clip this post email this post what is this? see most clipped and recent clippings Posted by hawk307 (My Page) on Fri, Feb 16, 07 at 22:43 Hi Again Msazadi: An alterative to baking on a stone is to use pans. A 12 inch round pizza will take from 8 to 12 ounces of dough. According to thickness you want.After the dough is made, weigh it out and roll into balls. Oil the pans and place a dough ball in the pan and flatten slightly, working the dough towards the side of the pan. Then let it rest a few minutes. Repeat this every so often until the dough reaches the side and up, enough for a crust. Let it raise slightly , pinch the dough with a fork and put into the oven to bake at 400 deg. When tan spots show ,take them out onto a rack to cool fast. Then you can use them right away or freeze , to use later. When cooking the Pizza, place the dough back in the oiled pan , put a latel of sauce on the dough and swish it around, sprinkle some Parmesan or Romano , put it in the oven for a few minutes. Take it out and spread the topping cheese of your choice. Put it back into the oven to finish cooking. A good topping cheese is a mixture of Mozzarella and Provolone chopped and mixed. The provolone gives it a good flavor and doesn't get like rubber when it cools. I use all Provolone. A little trick for baking. Keep a cup of water and brush handy, to baste parts that are cooking too fast. If you can get new Steel pans, they have to be cured in the oven, so they won't stick. Coat them with oil and bake them for at least 6 hours. Never clean them with soap and water. Just water & wipe with a paper towel. I have been using this method for 48 years. If I can help anyone with info, on Sauce or Dough Recipes, please email. Have fun, LOU...See MoreIs it normal to pay in full for cabinets at the time of ordering?
Comments (42)I am both a Kitchen Dealer and Cabinet Shop. There are no circumstances where I'd alter (based on 'cabinetry only') the 50/50 payment requirement. 100% up front? While I know this is the Home Centers M.O., I don't and I wouldn't. However, even with a 50% deposit ... IF the homeowner decided NOT to take delivery and/or failed to pay the balance ... the deposit amount received wouldn't cover the cost of cabinetry (be it from a Mfg), or the Labor and Materials to custom build here. I'd be financially in the hole. Even on an installed project, when the cabinetry is delivered, Full Payment FOR the Cabinetry is 100% due (no exceptions). Another consideration and something I learned from history. If we deliver cabinetry TO your home and we don't collect payment [say] until the installation is complete and something happens to the cabinetry, we are in tough shape. The (unpaid-for) cabinetry once there, is under total control of homeowner. Once fastened to the homes wall, (I've been instructed) now becomes part (a 'fixture') of the property. If it's not been paid for, it'll make for a tougher collection on my part. Another a-ha ... during a remodel some years ago (while with a different organization). The upstairs master bath was being remodeled by the homeowners contractor (unrelated to us whatsoever). We delivered the kitchen cabinetry and began the installation (though not intentional) without receiving full payment on the cabinetry. That evening a pipe upstairs broke, leaking water on their new (partially paid for) cabinetry. While no fault of ours and no fault of the homeowner, the homeowner was less inclined to pay the balance (due the day before) on their new (now damaged) cabinetry--which required 100% replacement of a few cabinets. It was a conundrum and we were at the mercy of someone else's insurance company which took time to sort out. So yes, deposit upon ordering, balance on delivery....See MoreTime to order my cabinets! Help me make sure I have it covered.
Comments (15)First - congrats for being to the ordering stage!!! How exciting. I'm in the same area of planning things out now - figuring out how deep each drawer should be. And should the wide drawer stacks have one long drawer or two smaller ones? It's daunting really. In looking at a rendering, we definitely liked all of our top drawers being the same height, so if you are thinking of varying the top drawer height, keep in mind that is where your eye notices the difference in drawer heights the most. (we're going with slab cabinetry, so the lines REALLY stick out, maybe they wouldn't as much with a different door style) In measuring some of my stuff, I was surprised to find out that I didn't need drawers to be as deep as I was originally imagining. But, that's because I'm not planning on stacking a lot of things inside of one another in the drawers...so mostly shallower drawers were needed. I wound up deciding on a deep drawer for my towels, dish clothes, etc...I had been thinking of a shallow drawer before for them, but decided that those can stack (and probably should) up and not be an issue. I have a lot of kitchen gadgets (a few sets of measuring spoons, a lot of turners, graters, microplanes, etc., and I hate that they are all crammed in a few deep in the narrow, shallow drawers that we have...so, with more shallow drawers, this should change so that they are spread out more and I'll be able to find what I want without rummaging. Truth be told, I probably need to get rid of some of my older stuff - some is from my "poor college student days", others are duplicates from when living in two different places and then finally getting to one...so, things will be going to Goodwill as I pack up the old kitchen...and I plan on having a box at the ready when I'm placing things in the new kitchen. I think that we are keeping our wide top drawers (33" and 36") as single drawers rather than dividing them up. I'm in a one-cook kitchen, so it's not highly likely that there will be much "move over" requests to get into a drawer. And I didn't like the idea of losing the storage inches of having smaller drawers particularly since we plan on having dividers in the drawers...this began to really eat into the usable space. So, that's something to consider as well....See MoreAny suggestions on my kitchen? About time to order.
Comments (17)So DH and I spoke and he does not want to lose the seating at the island, nor do I. Is the trash where it is such a problem if we are going to have a garbage disposal in both the prep and cleanup sink? If so, we are open to moving it to the island...what would you put in a drawer stack to the far right of the cleanup sink then? If this were your kitchen, would you want the prep sink on the edge of the island close to the fridge and stove OR in in the middle of the island (with 36" drawers on the right room but breaking up the prep space/work space)?? My only negative is that the purpose fot the prep sink, for us, was bc the refrigerator was on the other side of the island and we would have to walk around to the sink. With the prep sink in the island middle we will still have to do that... We can put the pots and pans in the 33" drawers that will go next to the range instead? At this point, I'm thinking of not building in the microwave and putting it on the wall between the slider and the banquette on some counter/bar set-up area. bmorepanic: I really like your suggestion to box in the fridge more. Thanks!...See Moreerikanh
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