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8 years ago
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plllog... Question on drawer under your Advantium
Comments (13)Yes. Two different drawers. This was advice I got here, and, from what others have said about things they'd do differently, I'm sure it's the best answer if you can do it. The trick is to have it in a place that is completely convenient and easy to use, as well as handy to the Advantium. With a dedicated place right at point of use, you're more likely to use the oven to its fullest. People who don't have easy access to swapping the trays oven find it's not worth the bother. It doesn't have to be a drawer, however. If you have a tall cabinet for vertical baking sheets over your ovens, for instance (the trays are 16"+ in diameter and the wire rack is 19.75" wide for a 30" nominal Advantium), you could have a place for the rack and a division for the trays, with other divisions for other items, so long as you feel safe putting the heavy glass tray up. Maybe have a holder for it. Or a different, and also convenient place for the glass tray. The best idea is an easy to get into drawer right there, where you can sort through the trays to find the one you want without having to take them all out, or slide the rack out from underneath the trays, and drop in the glass tray on top. The few extra items I have in the drawer don't interfere with the swapping. I have a friend who has exactly that 12" drawer at the bottom and finds it very inconvenient for the Advantium. The bending to get them is an issue, especially for the glass tray, and having them stacked with other items doesn't work at all well. If you need to conserve space, since two 6" drawers don't hold what one 12" drawer does, a good compromise might be to have a roll out tray shelf inside the 12" drawer for your Advantium pieces. Just 6" off the bottom would help the bending for them issue in terms of finding which tray you want, and you don't need a very deep drawer for the Advantium bits. Okay, I just measured. With the wire rack, two plain trays and one ridged ("grill") tray stacked up with the glass tray on top, the stack is right under 2" tall. So if you put a roll out in your lower drawer, it could take up 3" total and still leave you with 7" interior space. You might prefer having your oven those 6" higher. I would. :) BTW, they do only show the GE drawer with the trays, but in stacking everything as I just did, I realized that they might get the wire rack in front to back, and just not have it showing in the pictures. It does waste space, however. It just has wings in the front covering the extra width past the trays. No room in the corners for the potholders. :)...See MorePlllog, about your lighting...
Comments (3)Hi Eleena, Amazing about the shout-outs. I never thought there were that many! I hope I didn't miss any. My lighting started with a big hate or three. Before this house I had almost always had fluorescent lighting in kitchens. The exception was a tiny kitchen in a college apartment which hardly had any lighting at all, but I was hardly ever home to notice. :) The old kitchen in the current house had 6" cans, and not nearly enough to light the whole kitchen. Edit: I had meant to say that I was also hamstrung by California law which limits how much incandescent lighting one can use. I had to have a lot of fluorescent and LED to justify just the halogens and my one incandescent hanging fixture that takes a very low watt bulb. Hate #1: Shadows and bright spots. Such things are find for "drama" but I don't want a dramatic house, especially not in a workspace. All the dark spots were depressing and I hated being in the old kitchen at night. Hate #2: Fluorescent light. Fluorescent is washy light that chases away shadows, and is certainly better than the too few cans, but the old style flickers, and because it's washy, things look a little blurry. I hate blurry worse than flickering. I go to great lengths to get glasses that correct my vision to very sharp, and I hate having it dulled by the light. Hate #3: The color of fluorescent lights. My eyes have always been sensitive to light and color (I used to consult on color design), and as a grown up who cooks, I just couldn't bear the 3000K light color temperature. Hate #4: Pocked ceilings. This is an aesthetic consideration. I have recessed cans all over my house because that's the way it came. The rooms are pretty large and don't lend themselves to lamps very well (tripping hazards), so they're useful. But I hate seeing the gaps in the ceilings. I kept putting off lighting. My contractor knows vast quantities of things, but other than making Swiss cheese of my ceiling and putting in a bazillion cans, he had no suggestions. I asked the Lighting Forum, where I was referred to the fairly new design studio that a local electrical supply company had. Where they also have lighting designers. I could see the products in installed settings, including kitchens. The rate for lighting design was very reasonable. And I lucked out big time, that the designer I hired there, Brian Brzycki, had just been through almost the same demands with his wife, so I got to piggyback on the research he did for her. What Brian designed for me was a combination of lighting layers. There are fluorescent lights to fill the room, but they're the new style very thin tubes, and there are a lot of them. They don't flicker much, and have the color temperature reduced to a sunshiny yellow (2700K). MUCH easier on the eyes. The downlighting over the island is too strong for me, and does flicker a bit, so I keep it dimmed, and only turn it on when I'm actually working on the island at night. The up lighting in that fixture fills the room. It's bounced off the pale orange ceiling, which mutes any flicker, and is very easy on the eyes. Most of the time it's all I use. Plenty of unshadowed light even underneath it on the island. That is, it's less light underneath the fixture with the downlights off, but because of the nature of fluorescent light, there's no shadow line, and it's just less light underneath, not dark. Certainly enough to measure to feed my sourdough starter, though I'd turn on the down light if I were actually making bread. Add to that, perimeter cans with glass diffusers, which defuse both hot spots and pock marks, undercabinet, color corrected LED's, dual cans over the clean-up sink, four halogens in the hood, plus several cans and LED's in the butler's pantry, and there aren't any unlit spots, no buzzing, very little flickering, nothing too bright for my eyes, but full light rather than anything dim. Brian more than earned his fee. So that's the how's and the whys of it. :) The only piece I chose all by myself was the little tulip pendant in the peak under the stairs, but it's just there for seeing into the understairs broom closet or using as a nightlight or decor. Hope this helps. This post was edited by plllog on Sun, Jun 15, 14 at 15:46...See MoreWhere's the thread for Plllog's finished kitchen?
Comments (10)I'm here! LL, here are more details than you could possibly want: My V-cap is a double beaded bullnose. There's quarter round around the sink, and at the top of the backsplash. My tile was applied in the old fashioned way with a mortar bed underneath it, which fills the quarter round. I have so many different tiles! The V-cap and sink quarter round is all the yellow-green that is the dominant one among the greens, but with light brown speckles. There are a few of those as field tiles among the rest as well. The quarter round at the top of the backsplash matches the top course. There's also green cove between the counter and backsplash. I was going to have cove vertically in the corners too, but it didn't work out. The artisan who makes the tiles, does her own bisque as well. There's some variation and irregularity, but the quality of the bisque is very high. There are color glazes, and another layer glazed in of speckles, crackles, stencils, etc. That's how the same basic color can be in so many different tiles. Contrasting tile is the vintage look because they didn't (many still don't) make the V-caps, bullnose, coves and quarter rounds in all the styles and colors. Thus, the contrast look. I love that old timey look, and adore the old installations where the tile is slightly angled so that the sink is downhill. It doesn't drain like runnels, but if there's more than a drip, it will run down into the sink. As to what would look best in your kitchen, I haven't been keeping up the last few months, so I'll defer to the others, but I do think with the bunnies that you have plenty of interest. Before you make big plans, however, make sure they have the V-cap and whatever trim tiles you want in the colors you want them....See MoreHoop Cheese Crêpes; Plllog?
Comments (2)Well, blintzes are a very particular thing. One of the things the hoop cheese gives you is a firmer filling. For French style Crêpes, I generally think of a filling that is softer, and almost. You could certainly use hoop cheese, if you like the flavor. For blintzes, to the fresh (white) hoop cheese, we add some neufchatel and eggs, plus (a little) sugar and salt. Another approach, and one that would probably work with the aged (orange) hoop cheese as well, is to make a thick Béchamel to melt it in -- just enough for a firm yet creamy consistency--and add lemon, herbs, or whatever flavoring you like. Let it steam off over low heat until you get the texture you like. You could also punch it up with the ends of tasty cheeses, if you have any. Or cook down some sliced mushrooms in butter and a strong wine (add whatever seasoning you like) until they've shed all their liquid and have shrunk completely, and melt the cheese into that, adding just enough wine (or milk), if necessary, to loosen it up. You can go very savory with it. If you're thinking of the cheese more as a carrier than the star, you can go even bolder with anything from roasted garlic to pan dried (or sun dried) tomatoes to leftover jerk chicken. French crêpe pancakes are generally bigger than blintz pancakes and a lot thinner. In fact, the aim is for them to be translucent. Blintz pancakes are at least one bubble thick, opaque, and are yellow from the eggs. The filling in a blintz is mounded in a square, like a tamale (and folded like a tamale). Filled crêpes have two sides folded over like some omelettes, or occasionally rolled like enchiladas, and are served on a large plate, or in an individual au gratin or similar baking dish. Dessert crêpes and some savory ones, alternatively, have the crêpe folded along both axes (in half vertically and horizontally, to make a quarter pie shape), sometimes with a sauce inside, especially if it's chocolate, and topped. From which you can pick and choose to make any kind of hybrid you please. ;) For instance, I can imagine a folded crêpe with a smear of heavily reduced red wine reduction inside, topped with onion jam, hoop cheese crumbles and fresh thyme leaves....See More- 8 years ago
8 years agolast modified: 8 years agoRusty thanked dcarch7 d c f l a s h 7 @ y a h o o . c o m
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