Because this is very old software. Gardenweb has been around a long time, and the forum software hasn't changed. Newer sites have more features, like edit, avatar pictures, and so on. This software may have an edit feature but Spike (the original founder) may have disabled it because he had enough to take care of without allowing edits. He was a one-man show for a long time.

Muskokascp, Where have you been hiding the gorgeous kitchen! Did I miss your reveal? If so, can you include a link when you post the nighttime pics? I have some Hunter Douglas Silhouette's in the adjoining dinette. I would seriously consider moving them to our new kitchen windows and getting something a little more dressy for the dinette. We'll see. Rococogurl. Now don't laugh but in a pinch, I could put a pair of sunglass if need be if the sun got too much. Not sure what kind of shades you were referring to, I would anticipate them being very difficult to adjust because of the long walk around to the area. Sunglasses seem fun, crazy, but workable. Hello to Lavender Lass! I wish they were popular because it wouldn't have taken me 3 years of searching to find one to visit. I find on rare occasions one small window above the sink. Forget the one I'm looking for. I'm not sure why you consider it more modern. The first 2 pics I posted were traditional. The small appliance wall and base cabinets would determine the style of the overall kitchen. I was going to go modern, but now I'm softening the look. Who knows by the time I actually get this kitchen started. If there is one thing I don't think would EVER, EVER go out of style and that is windows. Since windows open the outdoors into your home, nature would have to go out of style and that isn't going to happen.

sorry to see this thread has gone negative... I think blondelle tried to give some good advice - maybe not what the OP wants to do, but clearly blondelle did a great job photoshopping the kitchen to show what minimal and less expensive changes could do to make the space more cohesive by keeping the elements that are more difficult and expensive to change and making easier less expensive changes elsewhere. maybe it makes the blue island feel more at home by taking out the other strong color in the room??? too many strong colors competing against each other along with so many other elements like the busy granite. whatever the case, just posting back in to respond to linelle... re: my comment of the granite looking "serious". I meant that it is less in keeping of the whimsy of the blue island and green walls than some other choices that could have been made, such as butcherblock, or a solid casesarstone, or even soap stone. This particular granite does seem sort of formal to me for the other choices that were made. From my trips to the granite yards, I haven't seen many lighter granites that I would consider to be on the informal side (just my opinion :-)

Yes, crispy brown comes from dry heat. There are a few ways of doing it, but as you surmise, it happens outside of the actual sous vide cook. The advantage is that it's cooked 100% through and through to the temperature of your choice while sous vide. There's no perfect sear with blue raw meat happening. For a steak, it's often sous vide cooked, all the way through, then removed from the pouch, juices dried off, then seared in a screaming hot pan. You don't have to hold back the searing temperature, because the meat is thoroughly cooked. This is how the famous "edge to edge" is achieved. There's the dark caramelized sear edge, but no ring of brown, dryer interior and pink center. Just the desired doneness, color and texture all the way. You can make red meat "well done" this way, as in killing pathogens, while still having the soft texture of medium rare. You can also cook it at a higher temperature if you want a firmer texture. It's the temperature setting you're cooking to, not the time, though, of course, higher temperatures still take a bit longer. For other uses you can also do "reverse", where you sear first and then seal sous vide and cook with the circulator. I forget when that is done. That wouldn't be for crisp, of course. You can use sous vide ("under vacuum") to hurry marinades. That's just sealing it in the bag with the vacuum machine, not cooking it. One of the catering joys of sous vide is that on Wednesday, when you receive your poultry order, you can prep Friday's skinless chicken breasts, including the flavorings and herbs, vacuum seal and refrigerate them, then put them in the circulator to cook a few hours before service. When you're approaching time to plate, you can remove them to a sheet pan and put them in the oven for five minutes to brown, or just plate them with a sauce. You're never going to get crisp skin sous vide. All the moisture is held inside, which is great for the flesh, but doesn't dry the skin, which is what makes it crisp. You're not going to get fond, either. There's no Maillard reaction. But you can also just roast off some trimmings and make a pan full of fond. This is where cooking sous vide at home parts with catering. There isn't enough fond in catering to do the job so you're making it anyway. At home, it's a side benefit. Other than to try recipes before serving to company, I don't bother with sous vide for just us. There's no point when I have so many other tools. If you go to the Anova website, you can find all kinds of recipes using their circulators that seem a bit ridiculous, like making cakes in mason jars. As experiments in what you can do, however, they're interesting, and could inform a decision later. The great thing about an immersion circulator that you use with your own vessel, like I have, is that you have an instant spare oven. But what if one kid has football practice, another has show choir, and the third has cub scouts. Besides screaming, you need to chauffeur them and feed them after the boys get home and before the girl leaves. There's drive thru. Ugh. Or crockpot. Or, if like me you have two circulators, you can set your chicken and potatoes to cook sous vide before the scout meeting and have your salad ready, and by the time coats are off and backpacks stowed, everybody's eating a wholesome, perfect temperature, dinner together, whenever you got home, and all your time going to eating it and talking to the kids, rather than fixing the meal up (even microwaving or other reheating takes time) and being late to choir. It's just a tool. There are other ways to achieve what you need to achieve, and people have been cooking for thousands of years without it. I think it was invented a bit over 200 years ago.