Where is the COOKING header???
5 years ago
last modified: 5 years ago
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Replacing flue--offset flue or cut a header?
Comments (1)If you cut the header it would be necessary to frame across from the two headers next to the one you cut to reinforce the one that you cut. Simpler to do an offset to bypass the header. Here is a link that might be useful: Wood stoves...See MoreDo You Love To Cook? Cook A Lot? Multiple Cook Family?
Comments (27)This thread, which I didn't catch the first time around, made me think. In general, I cook to eat and feed my family. However, I do enjoy baking for special occasions. I think that if I didn't work outside the home I would cook more...and be more adventurous. But, I work and have a long commute so by the time I get home I have to make fast meals with little time for creativity or major prep work. So, we eat a lot of frozen veggies--as is out of the bag, pre-cooked meats warmed up, pasta, soup, occasionally waffles/pancakes/eggs, potatoes, etc. I.e., for the most part things that I can cook fast. One up side to this is that our meals haven't changed that much w/o a kitchen since we do have a MW, Toaster Oven, and hot plate to cook with! One very big downside to this, though, is that my children are not learning to cook like I did from my mom. Back on topic... After finding this site and reading about zones, I realized that one thing that I really wanted was a baking center. So when my kitchen was being designed I had it in the back of my head that whatever we ended up with had to have an area I could designate my "Baking Zone", preferably near the ovens--with room to roll out dough, spread out cookie sheets, and have cookie cutters spread out all at the same time! The other thing I got from this site was our window...having the window down to the counter (OK, not cooking-related, but a very important design element!) Our very first plan that our KD came up with had input from us...but a very naive/ignorant us! (Before GW...BGW!) Then....I found this site.....and the changes began. Actually, I posted that original plan and asked for help (and also asked my KD to start over w/no island) Many, many people here helped me come up with a plan over several weeks (months?). We finally came up with a plan that has changed little since then. Interestingly, when I took away the island "must have", my KD came up with a plan very similar to what we came up with here. The only 3 differences were (1) no mini peninsula, (2) a 36" pantry cabinet rather than a corner pantry, and (3) no separate Message Center cabinets. My KD wasn't completely happy w/our differences, but she, wisely I thought, told me to go home and mock up what I wanted to see how it would work (same advice I got here!) Well, the mock up was great! It proved that I did indeed want the mini peninsula (I liked it so much I left the mock up in place until demo and used it!) When I told her the results, she didn't argue, she accepted it telling me it's my kitchen, so ultimately it's up to me. So in the end, my design was/is based on what I wanted, not what the KD wanted. [If only someone else had measured my kitchen and she was given more authority, I think a lot of subsequent problems would have been avoided.] Our kitchen isn't done yet, but it's close...so I can't yet tell you how it is going to work for us...but we are so......See MoreDid you forget how to cook? Or ... to cook?
Comments (44)ROTFL!!! Donka, all I can say is "Giddayup". I need to clean out the fridge, so I'm going to make soup base for the freezer with the turkey carcass, leeks, rutabega and carrots. I got some lasagna noodles, so I'm going to slice up some yellow squash that needs using, and the fennel bulbs I just got, and whatever peppers I have, and oven roast them, to layer with the ricotta. I have a little tzimmis left which I think I'll puree into the ricotta. I got some shallots, too. And I got some lamb shanks to braise with baby carrots and pearl onions and leftover sweetish red wine. And a chicken. It's a really big chicken. They tried to tell me it was a fryer, but it's 4.5 lbs.!! I think I'll roast it with the heels of my multigrain bread if it's not gone moldy, and an orange. I can try out the probe because I have no idea (other than the butcher's recommendation) how long to cook this big a not turkey. JRueter, I'm in Gelsonsland, so it has to be an amazing farmer's market to be really tempting. And yes, some of them are more about the social thing than cooking! The worst is being at a dinner party where the hosts are name dropping the truck farmers like they're best friends rather than customers. Needs, keep us posted!!! I'm keeping a good thought for Thursday!...See More"Men cook outdoors and the women only cook indoors."
Comments (106)@Carl Arnold, welcome to the cooking forum! And if you really are a person trying to join in, and not trying to drive traffic to some outside website (why I mentioned no link, but sometimes there's a post that's sort of on topic, and the link comes later), you really are very welcome. As Sherry said, we have problems with bots. Your post was overwritten—very beautifully—for this kind of message board. Your follow up was more normal in tone, but unfortunately the new AI is capable of it all. That said, while we do run to older females in traditional families, we try not to exclude our younger, male, non-binary, non-traditional, unique and diverse posters, and it's right to call us out when we fail in that. Your point about cooking roles being more dependent on individual skills than gender is on topic, and an important POV, no matter how many of us have experienced the calcified classic gender roles in the title of the post. I bought a little table top barbecue last year, and have a littler freestanding one that's cute, but harder to use, and generally too small. I'm not really into outdoor cooking, and don't live in a climate where it's necessary. My little barbecues make my menfolk snicker. They have big and bigger gas grills to cook on...but really only for outdoor parties. I don't get the point (it not being an outdoor kitchen for all cooking in too hot and humid for indoors weather). I think barbecues should burn charcoal and aromatic wood chips to be worth the bother. I use a chimney starter. Barbecues are bad for the air quality, however, so mine are minimally used. The ”outdoors” cooking for us is not a gender thing determined by cultural norms, just a combination of attitudes and druthers that fall that way, informed by weather and circumstance....See More- 5 years agolast modified: 5 years ago
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