Hi Mom2twinsandtriplets...welcome to the site! Ahhh...where to start?!! I'm going to take you back to the beginning...yes, you will need to know about cabinets, etc., but before you commit to anything, you need at least a preliminary design/idea of what you want. First step: Take the "Sweeby Test" It will help you define what it is you want out of your remodel (besides new "things"). Next, evaluate your current kitchen...what works, what doesn't AND what do you like, what don't you like (not always the same thing!) How many people will be working in the kitchen? Do you have children? These are just a few of the questions to ask yourself. See Beginning a Kitchen Plan While doing the above... Think about and set your budget. Keep 10% to 15% in reserve for emergencies...those unexpected surpirses like insect damage, unsafe floors, etc. When walls are opened up or floors pulled up, you sometimes find unexpected situations...sometimes good, but probably not so good! Design Layout: Once you've figured out what it is you want from your new kitchen, it's time to start thinking about the layout itself. * The best place to start is to draw up your kitchen (to scale, if possible) without cabinets & appliances. This means measuring everything...walls, ceiling height, widths of doors & windows, distances between windows, walls, doorways, etc. * If you cannot move plumbing or gas, mark them on your drawing as well. * Mark all doorways & windows (w/dimensions) and label them as to where they lead. If they're actual doors, mark how they swing. * It also would be helpful to see the connecting rooms, even layouts so you see how they interact with the kitchen and/or extend the kitchen feel and flow. * Make note of traffic flows in and out of the kitchen Make a list of things like: * What is your goal E.g., more counter space, more storage, seating in the kitchen (island? peninsula? table?), etc. * Do you plan to merge two rooms/areas (e.g., Nook and Kitchen into a Kitchen only) * Where are you flexible? .....Can windows or doorways change size? .....Can they be moved? .....Can windows be raised/lowered? .....Can any walls come down? .....Does the sink have to be centered under a window? .....Does it have to be under a window at all? * Do you bake? Do you want a coffee/tea/beverage center? * What appliances do you plan on having (helps to figure out work flow, work zones, and types of cabinets...upper/lower vs full height, etc.) .....Range or Cooktop? .....Single or Double or no Wall Oven? .....Warming Drawer? .....MW? (Advantium, drawer, OTR, countertop, built-in, shelf?) .....DW? Standard or drawers? If drawers, 1 or 2? .....Refrigerator CD or standard depth? .....Vent Hood? .....Other? Sizes of desired appliances (e.g., 30" or 36" or 48" cooktop; 36" or 42" or 48" wide or other Refrigerator? etc.) * Pantry: Walk-in or cabinets? ***** Very Important ***** Is there anything you: * Can't live without? * Definitely don't want? * Would like if you can find a way? This information will be valuable to not only you, but also any Kitchen Designers you may hire or talk to. Additionally, if you've been haunting the site, you'll notice that we also help with almost all aspects of the remodel, including layout help. If you do ask for help, then all of the above information will help us help you. Sometimes we stray from what you think you want to give you some ideas that you might not have thought of, but it's your kitchen and you can veto anything...we may argue for something (we're good at that!), but in the end it's what you want. And remember, we are just giving you ideas and possible layouts, in the end when you finalize your design it's whatever you want and decide on! After all, this is your kitchen! [Keep this in mind if/when you use a Kitchen Designer--it's your kitchen, not his or hers...don't let them talk you into anything unless you're sure it's what you want!] Good luck and welcome to the Kitchens Forum! Links that might be helpful: Sweeby Test Kitchen Forum FAQ Kitchen Forum Acronyms Beginning a Kitchen Plan Finished Kitchens Blog Appliances Forum Kitchen Forum threads that might be helpful: Read Me If You're New To GW Kitchens! (Help keep on Page 1) Best advice from this forum Care to share your best kitchen storage ideas? Now that I have [X], I think I could have lived without it tray cabinets - top 1/2 wasted space What do you wish you had done differently?

You don't have the membrane on country style ribs so that doesn't apply, but definitely remove the membrane if you're using spare ribs, loin back, baby back, etc. I've tried a number of different ways of cooking ribs and have settled in on a few things: -Never boil your ribs. I want to slap the people who convinced me that ribs needed to be boiled to be tender! I was young, stupid and gullible enough to believe that but after watching a couple pros cook ribs I haven't boiled them since and will *never* make that mistake again. There's no benefit to boiling ribs at all and it takes the flavor out of them. Slow cook them for best flavor, tenderness and texture. That renders the fat that boiling supposedly does, but slow cooking leaves the flavor. -I used to like ribs drenched in sauce but after trying dry rub that's the way I do it now, even if I'm adding sauce later. I like a dry rub, semi-"Memphis" style. Mix up your favorite seasonings as hot or mild, sweet or savory as you like. I like them smokey and not sugary. I think people go too crazy with the sugar. I'll have dessert later. I haven't had anyone yet who didn't like ribs cooked more savory where you taste the meat, not the sugars. A little sprinkling of sugar to caramelize and add another depth of flavor is fine but I really encourage people to try tasting the ribs themselves first. You can always add sugar if you need it. -I generally buy boneless country style ribs these days. Yes, they're technically not a rib, but if the pork boys want to call them ribs, that's good enough for me. They're essentially all meat, where the others lose half in bone and they're often the same price or cheaper so a far better value. -I go easy on the sauce but it's up to you. Sometimes will mix some in for braising. -If I have time and energy, I'll brown them a bit first in the convection oven or under the broiler. -I like to braise them in the Nesco. About 250°-275° for 3-4 hours wrapped in foil. I dry rub them, add some liquid for flavor and tenderizing, be it beer, Dr. Pepper, wine, root beer, 7up, lemon juice, orange juice, Louisiana Hot sauce, BBQ sauce, Whatzishere sauce, Teriyaki sauce or a combination of them. You don't have to add a lot of liquid, especially if you don't boil them since you'll have the fat and juices to help with the braising and add flavor. You can even add a couple drops of Liquid Smoke if you like. -Once done, I might crisp them under the broiler or in a pan (or of course on the grill if available, but I'm assuming you're cookin inside). They're really easy to do and once you rinse them off, pat them dry, dry rub and wrap them up, your work is done until they're ready, with the possible exception of flipping the packets occasionally but that's not critical either. Another easy and good way to do them is simply put them in a pan, add some BBQ sauce together with some beer, water or other liquid of your choice, maybe chop and add an onion and cover the pan tightly with foil and cook (oven is the easiest but you can even do it stovetop or for that matter a toaster oven or tabletop convection oven too) at a simmer using the same time and temp as above. Crisp them after if you like or skip it, they're great either way.

I took the test too :) It said I was "autumn tan"...which was funny since it's what I'm trying to remove! Haha. I made two more variations on a theme... From Apr 5, 2011 From Apr 5, 2011 I'm still a little torn but hopefully a decision will be made soon! Gayle, the shutters I've "put" on there are only because they are a style that I can make. There's no way we can afford custom shutters and I don't want to just repaint the louvered ones we have. I want to make them wide enough to look operable. I think skinny shutters look crummy on houses as simple as mine. I figured the board and batten style was something I could make out of cedar myself :) It is a certain style though, I see how not everyone would like it. Shades, I have to say...white typically would be my #1 choice. I love white houses...almost always. Previously I'd always imagined our house going white. Our issues with it are that the white is a little stark against the roof, we'd lose the detail of the pediment etc. and the white shakes don't look quite as realistic as the darker ones...ugh I hate this decision!

Here is a very streamlined version of how I like to do prime rib. It is from a very long-time chef. As for my methods these days I'll give you the condensed version of my methods, sans any recipe ingredients for a 3-4 Rib Roast. Sightly more time in the oven for larger roasts. * Season 24-48 hours in advance and air dry in refrigerator * No need to bring roast to Room Temperature. * Remove roast from Fridge and place directly into a oven set for 200-225* *Searing on stove or Browning in oven is optional but browning is not necessary. *. Roast bone side up for first half of roasting time, then flip and rotate roast and pan. *. Estimation of time from fridge to serving 5.5-7 hours. 3.5-5 hours Primary roasting with a 2 hour hold. The difference between 3.5 and 5 depends on the size of the Eye on the Roast from the source due to the different breeds of cattle available and purchased. * It really nothing more than placing the roast into the oven, flip and rotate hallway through and reducing the oven thermostat at the end of estimation of Primary Roasting time. Hold and ready to serve. If you have the patience to allow this to develop, you'll end up with a foolproof way to end up with an exceptional roast without fear of overcooking......the only requirement is the use of a Digital probe thermometer, which you obviously got covered.....but I have done this without the use of a thermometer and every roast has been exactly as expected with a finished result of Medium-Rare. I just realized I don't have a note about what temperature to turn the thermostat down to after the Primary Roasting time is completed. Have emailed the chef and hopefully he will respond to my query. Received a response form the chef; hope this helps. His method truly ends with a wonderfully delicious prime rib. My preferred Thermostat setting is 140* in a gas oven. More modern ELECTRIC oven go only as low as 170*. If that's the case, then simply place a WOODEN spoon between the door and oven to keep the door ajar. Assuming a Digital Probe Thermometer is being used, she can monitor any temperature rise. Should that happen, then she can just shut the oven off. Assuming the large roast is 4-7 Ribs she's going to need a minimum SEVEN hours using 225* . Planning on NINE hours to complete the task can only help, as it has an unintended benefit of holding the roast longer. I typically hold my roasts 2-5 hours Using SEVEN hours as the example: let's say she wants to serve dinner at 4:00PM. Deducting the TWO hour hold bring you to 2:00PM when you anticipate hitting the TARGET temperature and dropping the thermostat to 140-170*. The FIVE hours for Primary roasting from Fridge to Oven brings you down to 9:00AM when you need to get the roast into the oven. Getting back to NINE hours, all that means is if you get the roast into the