What type of Kitchen Sink - Material Wise - do you all recommend?
mwhitcomb
4 years ago
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smit2380
4 years agoRelated Discussions
Kitchen Sink -ss and Kitchen Sink faucet- what do you recco
Comments (13)Good Morning Suzienj, Based on your requirements you should check out the following high quality kitchen sink and faucet that will fit moderate budgets. Currently on sale for -$377.96 [16 Gauge - Kraus 33" Stainless Steel Farmhouse Kitchen Sink [(https://www.houzz.com/products/33-farmhouse-kitchen-sink-stainless-steel-with-grid-and-strainer-prvw-vr~54142529) Currently on sale for - $179.95 Comes in multiple finishes - Stainless Steel , Stainless Steel & Chrome , Matte Black, etc. [KRAUS-KPF-1610-Bolden Single Handle[(https://www.houzz.com/products/kraus-bolden-18-pre-rinse-kitchen-faucet-pull-down-sprayer-stainless-steel-prvw-vr~103062512) [18-Inch Commercial Kitchen Faucet, Stainless[(https://www.houzz.com/products/kraus-bolden-18-pre-rinse-kitchen-faucet-pull-down-sprayer-stainless-steel-prvw-vr~103062512)...See MoreWhat do you use to brine your turkeys in - container wise
Comments (10)I use to brine until I found out about Judy Roger's presalting method. I've been using the presalting method for the last five years or so and for me, I find it superior to brining. And it certainly is much easier. Home Cookin Chapter: Recipes From Thibeault's Table Pre-Salting =========== Judy Rogers' Zuni Cafe Method Servings: 11 to 15 Note: This is more a technique than a recipe. It makes a bird that has concentrated turkey flavor and fine, firm flesh and that is delicious as it is. But you can add other flavors as you wish. Minced rosemary would be a nice finishing addition. Or brush the bird lightly with butter before roasting. ADVERTISEMENT 1 (12- to 16-pound) turkey Kosher salt 1 Wash the turkey inside and out, pat it dry and weigh it. Measure 1 tablespoon of salt into a bowl for every 5 pounds the turkey weighs (for a 15-pound turkey, you'd have 3 tablespoons). 2 Sprinkle the inside of the turkey lightly with salt. Place the turkey on its back and salt the breasts, concentrating the salt in the center, where the meat is thickest. You'll probably use a little more than a tablespoon. It should look liberally seasoned, but not over-salted. 3 Turn the turkey on one side and sprinkle the entire side with salt, concentrating on the thigh. You should use a little less than a tablespoon. Flip the turkey over and do the same with the opposite side. 4 Place the turkey in a 2 1/2 -gallon sealable plastic bag, press out the air and seal tightly. Place the turkey breast-side up in the refrigerator. Chill for 3 days, turning it onto its breast for the last day. 5 Remove the turkey from the bag. There should be no salt visible on the surface and the skin should be moist but not wet. Place the turkey breast-side up on a plate and refrigerate uncovered for at least 8 hours. 6 On the day it is to be cooked, remove the turkey from the refrigerator and leave it at room temperature at least 1 hour. Preheat the oven to 425 degrees. 7 Place the turkey breast-side down on a roasting rack in a roasting pan; put it in the oven. After 30 minutes, remove the pan from the oven and carefully turn the turkey over so the breast is facing up (it's easiest to do this by hand, using kitchen towels or oven mitts). 8 Reduce the oven temperature to 325 degrees, return the turkey to the oven and roast until a thermometer inserted in the deepest part of the thigh, but not touching the bone, reads 165 degrees, about 2 3/4 hours total roasting. 9 Remove the turkey from the oven, transfer it to a warm platter or carving board; tent loosely with foil. Let stand at least 30 minutes to let the juices redistribute through the meat. Carve and serve. My NOtes: This same method can be used for chicken, chicken pieces, pork roasts, ribs, chops, etc.. With the smaller cuts just pre-salt 4 or five hours in advance. Even this short period of presalting makes an amazing difference. Don't cover, just refrigerate and then remove from the fridge in time for the meat to come to room temperature before cooking....See MoreMost sinks are too deep for us.....do you recommend 8' or 9'?
Comments (26)Okay, here are the 2 sinks I've narrowed it down to. Both are shallow enough for us. I think I'll start another thread to inquire if people have these sinks. I need to know what the finishes are like because I can't view one in person where I live. Please let me know if you have any information about either brand. This Kohler looks good, but we would be sacrificing the rear placement of the drain. Otherwise it looks good though, and it comes with colander and cutting board accessories. http://www.faucetdirect.com/kohler-k-3183-single-basin-stainless-steel-kitchen-sink-from-the-undertone-series/p166735 This Elkay has everything we want, except a good picture. I read somewhere (can't remember where) to stay away from Elkay sinks. hmmmm really? I am concerned about the finish being too shiny. It says this in the specs: "Exposed surfaces are hand blended to a lustrous highlighted satin finish. ELUH models have highlighted inside top bowl radius." http://www.faucetdirect.com/elkay-elu2816-single-basin-stainless-steel-undermount-kitchen-sink-from-the-gourmet-lustertone-series/p236254 Thanks if you can help. And I hope someone here can benefit from this info on shallow sinks. Here is a link that might be useful: Elkay sink...See MoreGot our first draft of our kitchen design, what do you all think?
Comments (31)Completely understand all of that, having the dishwasher behind us would work in the same way as it would be very close when the door is open but the only other option is to put the dishwasher next to the sink and then have to move the range to the only other wall that you could use for it which is the back wall next to the fridge. I guess we could move it to the right of the sink but it would be just as far away or more than in the island What nobody is asking or knows is our preferences like I don't want my back to everybody in the kitchen while I'm cooking, so having the range in the middle of the kitchen makes it easier for me to see what's going on in the living area to my left, talk to my wife or kids when they are prepping things in the sink and talk to the people at the island easier. Does any of that make sense as to why the layout is that way?...See MoreAnglophilia
4 years agoJAN MOYER
4 years agoMom
4 years agolast modified: 4 years agoDiana Bier Interiors, LLC
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4 years agoPatricia Colwell Consulting
4 years agoJoseph Corlett, LLC
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4 years agoCheryl Hannebauer
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