"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > The Back Porch > Off Topic Discussions
Thread Tools Display Modes
Old 08-12-2016, 03:54 PM   #21
Chef Extraordinaire
GotGarlic's Avatar
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,501
Well, that feels like a smack in the face. Nice work.

The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is online now   Reply With Quote
Old 08-12-2016, 03:58 PM   #22
Master Chef
Join Date: Jul 2008
Location: Park Drive Bar/Grill Los Angeles
Posts: 9,588
Originally Posted by GotGarlic View Post
Well, that feels like a smack in the face. Nice work.
Well, I'm guilty as well.....

roadfix is offline   Reply With Quote
Old 08-12-2016, 03:59 PM   #23
Wine Guy
Steve Kroll's Avatar
Join Date: Mar 2011
Location: Twin Cities, Minnesota
Posts: 5,350
Originally Posted by Kayelle View Post
Do you know how many owners the house has had Steve? With a house like this, I'm always thinking if only the walls could talk and the story they could tell. You're Mission style furniture will do justice to the house for sure! Thank goodness nobody ever painted over that beautiful woodwork and it can be restored where needed.
I was completely shocked when I walked in and saw all the original floors and woodwork, and that it hadn't been painted over. The only exception is a bathroom where I will probably want to go back at some point and strip the trim down to the wood.

One of my favorite features is the cellar. I won't post pics, because there is nothing pretty about it at all. It's stone and concrete, and is as damp, dark, and cold as you might expect. More cave-like than modern basements. But as you know, I'm a wine lover, and this cellar maintains a perfect temperature and humidity for storage year round. The home inspector measured 60 degrees in the cellar on a 92 degree day. One of the first things I've budgeted for after moving in are 10 stainless steel wine racks that will hold up to 1200 bottles, in addition to my barrels.

Originally Posted by GotGarlic View Post
Would you believe we're the third owners of our 1910 house? The family that built it lived here for about 50 years, the second family for 32 years, and we bought it in 1992.
I'm the fourth owner of the house, as far as I can tell. The previous owner was only there for about 6 years, though.

Originally Posted by roadfix View Post
If you don't mind me asking, how much does a home like that cost?
I won't say exactly, but I'll tell you this much. This house is in an area that lies about 30 minutes from Minneapolis/St.Paul. It's in what many refer to as a "bedroom community," meaning that most of the residents tend to be younger professional types (not that I'm young or particularly professional) that live here and commute into the Twin Cities for work and play. A little further out than what would normally be considered a suburb. The house prices here are about 40% of what I would've paid in the city. I bought this house for a song. It was about half what I had budgeted for.

Funny meme, by the way. I promise, back to kitchen talk.
Steve Kroll is offline   Reply With Quote
Old 08-12-2016, 04:06 PM   #24
Master Chef
Join Date: Jul 2008
Location: Park Drive Bar/Grill Los Angeles
Posts: 9,588
Originally Posted by Steve Kroll View Post
Funny meme, by the way. I promise, back to kitchen talk.
Thanks for that info on the house.

And just to get back on topic I'll post my kitchen pics in a day or two after I clean up all the mess....
roadfix is offline   Reply With Quote
Old 08-12-2016, 09:55 PM   #25
Master Chef
Cheryl J's Avatar
Join Date: Jun 2012
Location: California
Posts: 6,151
RR....I so enjoyed seeing the pics of your kitchenette and agree with Kayelle - you've done wonders with creating storage space! It's neat as a pin and I would love to have dinner in your beautiful little kitchen any day of the week. It's just as charming as can be.

Steve...OMGosh...thank you for sharing pics of your new home. I hope you'll start a new thread as you move in, so we can see the progress. The original woodwork, open floor plans, the wrap around deck....just beautiful. And when you said you have a cellar my first thought was "OH! His winemaking."

Kay...LOVE your kitchen!
Grandchildren fill the space in your heart you never knew was empty.
Cheryl J is offline   Reply With Quote
Old 08-12-2016, 10:14 PM   #26
Chef Extraordinaire
Dawgluver's Avatar
Site Moderator
Join Date: Apr 2011
Posts: 23,819
I agree 100%, Cheryl! Great looking kitchens! (And the rest of Steve's house too, what a find!)
She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Old 08-12-2016, 11:45 PM   #27
Ogress Supreme
PrincessFiona60's Avatar
Site Administrator
Join Date: Jul 2009
Location: Wyoming
Posts: 36,127
My kitchen is a "work in progress" until further notice. I currently have the floors torn up and half the counter laminate pulled off.
PrincessFiona60 is offline   Reply With Quote
Old 08-13-2016, 02:20 AM   #28
Master Chef
Cooking Goddess's Avatar
Join Date: Jul 2009
Location: Body in MA ~ Heart in OH
Posts: 8,121
rr, you have such a cute little kitchen! Everything is so organized, I'm jealous. I could never live in one of those "Tiny Houses" that have become so popular, but you look like you would nail it. Your pot stand would be perfect for my way-too-large mixing bowl "collection". I'm sure you'll find a use for it if you say goodbye to your copper pots.

SLoB, that's a heck of a way to start a kitchen remodel!

Steve, your new home makes me swoon. Mom and Dad's home, where I grew up, was A&C circa 1928, 1 1/2 story "Western Bungalow". And like Cheryl said, it would be nice to see progress in a thread of your own.

Your kitchen is just as welcoming as the first time I saw your pics, Kayelle. Sure would like to plop on one of the counter stools and have a cuppa with you.

GG, my folks were only the second owners when they bought it in 1958. I became the 3rd when I inherited it in 2000, but I don't really count since we never lived there. Wish we had, though. We might have never left OH...

Like roadfix, I'll post a few photos later. First I have to clean off the horizontal surfaces...
... nothing is given. Everything is earned. You work for what you have... ~~~ LeBron James
Cooking Goddess is offline   Reply With Quote
Old 08-13-2016, 06:49 AM   #29
Head Chef
Join Date: Jan 2008
Location: Richmond, Va
Posts: 1,217
Originally Posted by rodentraiser View Post
I found Barkeeper's Friend in liquid form. I have to admit, it does a good job. The problem with the copper pots though, is I don't really know how to cook with them. If I put the heat on anything over #3 on my stove, the pots start discoloring on the bottom and up the sides.

Someone on eBay is selling these same copper pots (they're all about 40 years old) and he says he sends an instruction manual to everyone who buys a pot, plus he sells a cleaner specifically for copper. I want to write him one of these days and see if he'll sell an instruction manual to me. I may be cooking on too high a heat or not waiting long enough for the pans to heat up and that's why they're discoloring all the time.

But I find mine hard to keep clean, too. That's why I'd like to sell the set and get something in stainless steel. I have heard that if you aren't going to use your copper pans to cook in, you can coat them in something and they will retain the copper look for a very long time.

I'd look into that if I could afford to keep these pots and pans as decorations, especially as I also have 6 copper measuring cups I never plan to use - don't ask why I bought those because I don't know. All I know is one day I'm going to shine those up and put them on eBay, too.
I believe those pots are Revere Signature Brand. Stainless clad with copper. IMO very good cookware. Just clean with Wrights or BKF as you are doing. There's no need to purchase the expensive copper cleaner. The interior is SS and may be cleaned with standard SS methods including using abrasive pads. Be sure yours are Revere, I could be wrong. If the interior is tin you will destroy the lining with abrasives. They will be etched on the bottom. These pans originally came with a lacquer finish and many were used as decoration only and the lacquer was never removed. If you want to display only just respray with lacquer. Otherwise you cannot cook with lacquered pots.

Copper requires less heat. Just turn the heat down.
Bigjim68 is offline   Reply With Quote
Old 08-13-2016, 10:29 AM   #30
Chef Extraordinaire
Addie's Avatar
Join Date: Nov 2011
Location: East Boston, MA
Posts: 18,795
Originally Posted by roadfix View Post
Well, I'm guilty as well.....
I think we all are guilty at sometime or other. I know I certainly am.

Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities

Copyright 2002-2015 Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 05:14 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.