Update on the Panasonic Convection/MW: I cooked stuffed peppers last night and decided to preheat the oven. I combo cooked for 25 min total but it took a little longer to get everything put together so it was preheating for a while before that. When my daughter got something out of the cabinet above she commented that it was warm and it definitely was. I got out the manual (which has a picture of the oven on a counter below wall cabinets) and under placement of oven it says "3" clearance on each side and 1" on top, do not block air vents, do not place near a hot, damp, surface such as a gas or electric range or dishwasher, do not operate when room humidity is excessive." Also, I couldn't find it on display anywhere when I was looking. They have it online at Sears and Best Buy but not in the stores and none of the 4 appliances stores that I went to had one either. I ended up buying it sight unseen at Buy.com . So far I like it better than the Sharp. Hope that helps! attention. I did notice the cabinet being warm on occasion but never checked during or right after cooking. I cooked the stuffed peppers for 25 minutes total but it took me longer than expected to get everything put together so it was preheating for a while. I know that doesn't help much but I thought I'd throw that in. Also, FWIW, when I took down the wallpaper in the kitchen several weeks ago, the paper behind that oven had come away from the wall. I read about the Panasonic here on Gardenweb. It seems stupid to have a countertop oven that size that nees 6" clearance above it month, teh paper beThere's about

Allison, I was responding to the posts that were saying something about finally a picture of a kitchen worth $1M. At that point you really do have to differentiate between good neighborhood urban or lakefront horse property and new suburb new construction no location value. The what do you get for the price is an interesting question across the board, but the "million dollar worthy kitchen" needs context. I suppose it's different here than in other places. The properties have a lot valuation/structure valuation, so it's normal for us to think that way. The structure value isn't cost of build or insurance or anything, just the difference between what the lot would assess for if it were cleared and what someone would pay for the place as is. You can even do that in Igloo's case. Every house has features and detractions, all of which are subjective, but a value can be put on it because someone did buy it. Where there aren't good comps it's harder to value the lot, but because most features of the lot are intrinsic (though things like views and services do change) the lot prices are calculable to a good enough extent. For our purposes, just "lakefront, view, 2 acres, CT" or "new suburb, quarter acre, flat, IN" or "city, near transport and universities, lot under 10K s.f., Boston" is enough, with the frontage, to give context whether you're looking at a vacation/retirement house, a big new family home, or a town home.

Kiko, I don't know if you got my last email. These cabinets are fairly common where I live so not a big turn off to buyers as they will see them often if they are looking at custom homes built in the 1970s-1980s. I just came across one today while browsing homes for sale. This one looks completely original and shows a detail that really bugged me about this cabinet builder - the cabinet that housed the double oven. I also had a pantry the same height and noticed you had something that height. They may not be a problem for tall people, but I couldn't get to the cabinets over them. I changed that with our remodel. I talked to my friend who had the same cabinets, thought I might get a picture of them painted for you. But she painted some, disliked the way they looked painted, mainly because the dust showed up so much more than when they were stained, and she replaced them with plain doors.

These are conversations that I find truly interesting.....our likes and dislikes. I didn't find anything 'snarkey ' about most of the comments at all. It's just that we all usually refrain from making negative comments about any recipe. And that's probably the best policy when it comes to a recipe thread. (Clearly the best policy, judging by the reactions here.) Admit it! There have been times when you've gagged just a little at a recipe that has been posted! Lol Viva la difference! Thank God for the differences.