***Official Cooking Discussion Thread*** (1 Viewer)

[Wingnut]

Last night decided to cook some Redfish I caught last month. Coated with cajun seasoning, pan seared it, finished in oven and topped it with a tomato/corn/avocado relish, with a side of lightly blanched and then sauteed asparagus and a rosemary garlic quinoa/brown rice blend.

http://i.imgur.com/XjUd21s.jpg

The relish looks a bit mushy, but it gave a great balance to the spice of the Redfish. I made the relish a few hours ahead of time, so next time Ill make it right before plating, and Ill omit the olive oil. (relish was a minced shallot, diced tomato, diced avocado, some corn cut off the cob, olive oil, lemon juice, and a little salt.)

Overall the dish was great.

 

[bierfiend]

Palate- just have to be exposed and cognizant of what you are using. smell and taste before they go into your dish.

Redfish- i used to put a trout on my menu with an heirloom tomato relish very similar to what you did. i like to roast the corn and tomatoes. would also create lardons for it.

Edit: excuse me... i would roast romas or poach them in garlic, basil oil. cool and pulse them. i would brunoise the heirlooms and use them raw, same with cucumber. throw in the lardons and toss with a little olive oil

 

[Judge Smails]

Last night decided to cook some Redfish I caught last month. Coated with cajun seasoning, pan seared it, finished in oven and topped it with a tomato/corn/avocado relish, with a side of lightly blanched and then sauteed asparagus and a rosemary garlic quinoa/brown rice blend.

http://i.imgur.com/XjUd21s.jpg

The relish looks a bit mushy, but it gave a great balance to the spice of the Redfish. I made the relish a few hours ahead of time, so next time Ill make it right before plating, and Ill omit the olive oil. (relish was a minced shallot, diced tomato, diced avocado, some corn cut off the cob, olive oil, lemon juice, and a little salt.)

Overall the dish was great.

that looks outstanding. Love me some Redfish.

 

[Keerock]

Last night decided to cook some Redfish I caught last month. Coated with cajun seasoning, pan seared it, finished in oven and topped it with a tomato/corn/avocado relish, with a side of lightly blanched and then sauteed asparagus and a rosemary garlic quinoa/brown rice blend.

http://i.imgur.com/XjUd21s.jpg

The relish looks a bit mushy, but it gave a great balance to the spice of the Redfish. I made the relish a few hours ahead of time, so next time Ill make it right before plating, and Ill omit the olive oil. (relish was a minced shallot, diced tomato, diced avocado, some corn cut off the cob, olive oil, lemon juice, and a little salt.)

Overall the dish was great.

Looks very tasty! Plus, my very favorite brew!

 

[EYLive]

I have an electric range and I'm always afraid to use my cast iron skillets on it cuz I think it'll scratch the surface of the range. Do you guys have that problem and how do you deal with it?

 

[EYLive]

I'm planning a sushi-making dinner party in a few weeks and was wondering how much per pound the basic sushi fish should cost from a wholesale type fish market?

I'm thinking about just salmon, yellowtail, albacore and maybe one more fish.

Also, do you guys have a go-to sushi rice recipe?

TIA

 

[NewlyRetired]

I have an electric range and I'm always afraid to use my cast iron skillets on it cuz I think it'll scratch the surface of the range. Do you guys have that problem and how do you deal with it?

From what I have read the issue is more breaking (ie dropping the cast iron) than scratching. You can't do the "shake stir" with out lifting the pan off the surface.

Other than that, as long as you are careful, the cast iron should sit flat on the surface and not scratch unless you drag it.

 

[EYLive]

I have an electric range and I'm always afraid to use my cast iron skillets on it cuz I think it'll scratch the surface of the range. Do you guys have that problem and how do you deal with it?

From what I have read the issue is more breaking (ie dropping the cast iron) than scratching. You can't do the "shake stir" with out lifting the pan off the surface.

Other than that, as long as you are careful, the cast iron should sit flat on the surface and not scratch unless you drag it.

Yep. I'm pretty careful whenever I use my skillets. I just have a tendencey to rotate them, and I think that's where the scratching risk arises.

 

[NewlyRetired]

Making calzones tonight.

* Take a pound of raised pizza dough and split in two

* Saute ground pork, chopped red bell pepper and fine chopped fine potatoes (season each group while sauteing)

* Roll dough into large oval. Layer in pork, potatoes, peppers, diced fresh tomatoes and mozzarella cheese

* Fold dough over and seal the edges. Repeat for second calzone

* poke holes in both calzones with fork and brush lightly with milk

* cook for 20-25 minutes in preheated 425 degree oven until golden brown

* serve either alone or with a tomato dipping sauce

 

[Binky The Doormat]

Making calzones tonight.

* Take a pound of raised pizza dough and split in two

* Saute ground pork, chopped red bell pepper and fine chopped fine potatoes (season each group while sauteing)

* Roll dough into large oval. Layer in pork, potatoes, peppers, diced fresh tomatoes and mozzarella cheese

* Fold dough over and seal the edges. Repeat for second calzone

* poke holes in both calzones with fork and brush lightly with milk

* cook for 20-25 minutes in preheated 425 degree oven until golden brown

* serve either alone or with a tomato dipping sauce

Hot Lava!!!!!

 

[NewlyRetired]

Making calzones tonight.

* Take a pound of raised pizza dough and split in two

* Saute ground pork, chopped red bell pepper and fine chopped fine potatoes (season each group while sauteing)

* Roll dough into large oval. Layer in pork, potatoes, peppers, diced fresh tomatoes and mozzarella cheese

* Fold dough over and seal the edges. Repeat for second calzone

* poke holes in both calzones with fork and brush lightly with milk

* cook for 20-25 minutes in preheated 425 degree oven until golden brown

* serve either alone or with a tomato dipping sauce

Hot Lava!!!!!

Not sure I understand but I like your enthusiasm

I should have mentioned these are cooked on a cookie sheet with parchment paper on a lower oven shelf. Typically I cook these in my Egg but seeing it is ####### snowing again here, that is out.

 

[skrzycki]

Tips for convection oven cooking? Is it as simple as 25 degree less temp than the recipe calls for?

 

[Binky The Doormat]

Making calzones tonight.

* Take a pound of raised pizza dough and split in two

* Saute ground pork, chopped red bell pepper and fine chopped fine potatoes (season each group while sauteing)

* Roll dough into large oval. Layer in pork, potatoes, peppers, diced fresh tomatoes and mozzarella cheese

* Fold dough over and seal the edges. Repeat for second calzone

* poke holes in both calzones with fork and brush lightly with milk

* cook for 20-25 minutes in preheated 425 degree oven until golden brown

* serve either alone or with a tomato dipping sauce

Hot Lava!!!!!

Not sure I understand but I like your enthusiasm

I should have mentioned these are cooked on a cookie sheet with parchment paper on a lower oven shelf. Typically I cook these in my Egg but seeing it is ####### snowing again here, that is out.

Lame attempt at referencing hot pockets and lava and blah, blah, blah ...

Please report back on burnt tongues yet still happy consumers.

 

[NewlyRetired]

Making calzones tonight.

* Take a pound of raised pizza dough and split in two

* Saute ground pork, chopped red bell pepper and fine chopped fine potatoes (season each group while sauteing)

* Roll dough into large oval. Layer in pork, potatoes, peppers, diced fresh tomatoes and mozzarella cheese

* Fold dough over and seal the edges. Repeat for second calzone

* poke holes in both calzones with fork and brush lightly with milk

* cook for 20-25 minutes in preheated 425 degree oven until golden brown

* serve either alone or with a tomato dipping sauce

Hot Lava!!!!!

Not sure I understand but I like your enthusiasm

I should have mentioned these are cooked on a cookie sheet with parchment paper on a lower oven shelf. Typically I cook these in my Egg but seeing it is ####### snowing again here, that is out.

Lame attempt at referencing hot pockets and lava and blah, blah, blah ...

Please report back on burnt tongues yet still happy consumers.

These things really do hold their heat . I have to nibble at it like a rabbit.

 

[NewlyRetired]

Today I have some thin cut pork chops to deal with.

I whipped up a quick marinade of teriyaki, brown sugar, ginger and pineapple juice

The chops will marinate for 1 hour and then into a 375 degree oven and bake till done (maybe 20 minutes, these are very thin).

Serve over white white and a side dish of sauted green beans with garlic, ginger and crushed red pepper

 

[Mr. Ected]

Going early on St. Patrick's day this year. Sunday just works better.

My family loves Corned Beef (Me too!). Doing two big briskets (3+ lbs each). Think I may do one (kids may prefer plain) like this while the veggies are cookin'

Whiskey Glazed Corned Beef

1 corned beef with spices, about 4 pounds
1/3 cup ketchup
1/4 cup whiskey (I use Jack Daniel's)
1/4 cup apple cider vinegar
2 tablespoons packed brown sugar
2 tablespoons soy sauce
1 teaspoon yellow mustard

Place the corned beef with spices, fat side up, in a a large stock pot. Cover with water and bring to a simmer. Cover and continue to simmer over low heat until the beef is fork tender, about 3-3 1/2 hours. (Can be prepared the day before by chilling the meat in the liquid. Bring to a simmer the next day and proceed with the recipe.)

Position oven rack to top third of the oven. Preheat the broiler. Line a rimmed baking sheet with foil, top with a rack and spray with non-stick cooking spray. Transfer the cooked beef to the prepared rack, fat side up. Using a sharp knife, trim the fat.

In a small saucepan, whisk the remaining ingredients and bring to a boil over medium-high heat. Continue to boil until the mixture has slightly reduced and thickened, about 7-10 minutes. Spoon the glaze evenly over the beef. Place under the broiler and cook until the glaze has darkened and started to caramelize, about 5-10 minutes depending on how hot your broiler is. Watch carefully, you do not want the glaze to burn. Remove from the oven and allow the meat to rest for 15 minutes before slicing.

The quote from my oldest son when I showed it to him "it's not fair for you to show me pictures like that before lunch, makes me starving!!" That's his same feeling about after dinner cooking show watching!

 

[crush304]

cooked up my corned beef as well yesterday, i always end up slicing it thin and then making sandwiches. Made reubens this year

http://www.foodnetwork.com/recipes/bobby-flay/individual-reuben-sandwiches-with-red-chile-russian-dressing-recipe.html

 

[SteevieG]

I have an electric range and I'm always afraid to use my cast iron skillets on it cuz I think it'll scratch the surface of the range. Do you guys have that problem and how do you deal with it?

From what I have read the issue is more breaking (ie dropping the cast iron) than scratching. You can't do the "shake stir" with out lifting the pan off the surface.

Other than that, as long as you are careful, the cast iron should sit flat on the surface and not scratch unless you drag it.

Yep. I'm pretty careful whenever I use my skillets. I just have a tendencey to rotate them, and I think that's where the scratching risk arises.

I'd try this. You could put the mat straight over hot surface and the cast iron pan/pot on that and you should be able to drag and "shake stir" with no problem

http://www.qvc.com/The-Ultimate-Grill-and-Baking-Mat-3-pc-Set-Fitness-Equipment-Fitness-Equipment-&-DVDs-Wellness-&-Sports.product.K39683.html

 

[NewlyRetired]

Today I am doing a braised chuck roast

* season roast with salt and pepper

* sear in dutch oven over olive oil

* remove from pan

* sauté carrots, onions, celery and garlic

* deglaze with beef stock

* add in diced tomatoes and season again, adding some oregano to the salt and pepper

* add back in roast

* cover and put dutch oven in 350 oven for ~2.5 hours until meat very tender

* serve over white rice

 

[heckmanm]

Going to try Alton Brown's corned beef & cabbage (with store-bought corned beef) tonight.

 

[Mr. Ected]

Going to try Alton Brown's corned beef & cabbage (with store-bought corned beef) tonight.

Did this one last night, Worked really well!

Guinness Corned Beef with Cabbage Recipe

ingredients:

For the Corned Beef

2 bottles Guinness beer (or other dark beer)

2 tablespoons dark brown sugar

3 1/2 pound uncooked brisket for corned beef, rinsed well and patted dry

1 tablespoon pickling spice

1/2 onion

1 head garlic, halved

For the Vegetables

1 head cabbage

1 big spoonful of lard or bacon drippings (you can substitute simply with just cooking oil)

a few carrots, cut into 3/4-inch chunks

1 pound of red potatoes, cut into 3/4-inch chunks

2 tablespoons freshly minced fresh parsley

directions:

1. Preheat oven to 300F. In a large pot, whisk together the beer and the brown sugar. Snuggle in the brisket, it should almost be completely covered by the beer (see photo). Add the pickling spice, onion and the garlic. Bring to a simmer on the stovetop, uncovered is best so you can keep an eye on it. Boiled-over beer is no fun to clean.

2. Once it begins simmering, cover the pot and place in oven to roast for 4-6 hours, flipping meat once during halfway point. Remove from oven. Spoon out 2 cups of the corned beef braising liquid to cook the cabbage.

3. To make the vegetables, cut the cabbage into 8 wedges. In a separate large, wide pot, heat up the lard/bacon drippings/oil on medium-high heat. When hot, swirl the pan around to get the fat to evenly coat the pan. Add the cabbage wedges, carrots and potatoes and cook until browned, about a 3-4 minutes. Turn to brown the other side. Pour in the reserved corned beef cooking liquid, bring to a simmer and cover the pot. Turn the heat to low and let cook for 10-15 minutes. Use tongs or a large spoon to carefully remove the cabbage and reserve. Continue cooking the carrots and potato another 5 minutes or cooked though (pierce with fork to check doneness). Sprinkle with parsley and plate out with the cabbage.

4. Slice up the corned beef and serve with the cabbage and vegetables. Pour a bit of the sauce over the corned beef just before serving.

Did that for two briskets, then covered one with the Whisky Glaze I posted earlier.

Before Carving.

For Serving.

 

[RBM]

For Serving.

Damn. Looks awesome

 

[Wingnut]

Damn, I skipped making corned beef this year, but I might make the recipe Mr Ected posted this weekend...sounds and looks fantastic!

 

[Mr. Ected]

Damn, I skipped making corned beef this year, but I might make the recipe Mr Ected posted this weekend...sounds and looks fantastic!

The glaze game out great. It would probably be tasty on just about anything. Once I get rid of the snow I might just do something with it on the grill!!

 

[heckmanm]

Going to try Alton Brown's corned beef & cabbage (with store-bought corned beef) tonight.

A few thoughts

• 2-1/2 hours was long enough to get the meat cooked through (to about 190F) but it was NOT fork-tender. I think I'd cook longer next time. Maybe a home-brined brisket would have been different
• I think we ground the pepper too fine - the broth and veggies were REALLY peppery. I liked it but it was a bit much for the rest of the family.

 

[Wingnut]

Doing the Guinness recipe Mr Ected posted above....corned beef has been in the over for an hour, and my house smells awesome. Should be eating around 6 or 6:30.

 

[Mr. Ected]

Doing the Guinness recipe Mr Ected posted above....corned beef has been in the over for an hour, and my house smells awesome. Should be eating around 6 or 6:30.

And...?

 

[Wingnut]

Doing the Guinness recipe Mr Ected posted above....corned beef has been in the over for an hour, and my house smells awesome. Should be eating around 6 or 6:30.

And...?

Turned out really good. Fall apart tender. couldn't keep the cabbage quarters together in one piece but it was tasty regardless. took it to a neighbors house and left my phone at home, hence no pictures this time.

 

[Keerock]

Any tasty baked/sauteed whitefish recipes out there? Jonesing for a good fish and asparagus dinner. Lent and all...

 

[Binky The Doormat]

Parmesan/Mayo topped white fish.

Real easy and lots of variations. The one below is just one (it also includes some cream cheese). Its basically 50/50 mayo and parmesan cheese and what ever else you want to throw in there. We use green onions. Great on the grill too if you want. We sit each of the filets on its own foil and grill for about 5-7 minutes to get a crust on the bottom and then top and close the lid. The crust that develops is awesome.

http://www.yummly.com/recipe/Broiled-Tilapia-Parmesan-Allrecipes?columns=5&position=2%2F40

 

[VA703]

lately ive been making salmon and using a dijon/brown sugar glaze. pretty simple and very good.. actually making it again tonight with some mussels in garlic wine and shrimp scampi over linguini

 

[Wingnut]

lately ive been making salmon and using a dijon/brown sugar glaze. pretty simple and very good.. actually making it again tonight with some mussels in garlic wine and shrimp scampi over linguini

I do salmon with Dijon sauce quite a bit. Bake salmon, and while its cooking, reduce some cream on stove, add some Dijon to it, and add a squeeze of fresh lemon juice. Here's some I made last week. The sauce was thicker than i usually make it, but I didnt have any more cream to thin it out...I kind of threw the plate together so it's not the prettiest, but it was still tasty nonetheless.

http://i.imgur.com/GKEJdqZ.jpg

 

[VA703]

lately ive been making salmon and using a dijon/brown sugar glaze. pretty simple and very good.. actually making it again tonight with some mussels in garlic wine and shrimp scampi over linguini

I do salmon with Dijon sauce quite a bit. Bake salmon, and while its cooking, reduce some cream on stove, add some Dijon to it, and add a squeeze of fresh lemon juice.Here's some I made last week. The sauce was thicker than i usually make it, but I didnt have any more cream to thin it out...I kind of threw the plate together so it's not the prettiest, but it was still tasty nonetheless.

http://i.imgur.com/GKEJdqZ.jpg

that looks really good im gonna have to try that out!

 

[VA703]

lately ive been making salmon and using a dijon/brown sugar glaze. pretty simple and very good.. actually making it again tonight with some mussels in garlic wine and shrimp scampi over linguini

I do salmon with Dijon sauce quite a bit. Bake salmon, and while its cooking, reduce some cream on stove, add some Dijon to it, and add a squeeze of fresh lemon juice.Here's some I made last week. The sauce was thicker than i usually make it, but I didnt have any more cream to thin it out...I kind of threw the plate together so it's not the prettiest, but it was still tasty nonetheless.

http://i.imgur.com/GKEJdqZ.jpg

what do you put on the squash zucchini

 

[Keerock]

Any tasty baked/sauteed whitefish recipes out there? Jonesing for a good fish and asparagus dinner. Lent and all...

Going to try this tonight...

 

[Wingnut]

lately ive been making salmon and using a dijon/brown sugar glaze. pretty simple and very good.. actually making it again tonight with some mussels in garlic wine and shrimp scampi over linguini

I do salmon with Dijon sauce quite a bit. Bake salmon, and while its cooking, reduce some cream on stove, add some Dijon to it, and add a squeeze of fresh lemon juice.Here's some I made last week. The sauce was thicker than i usually make it, but I didnt have any more cream to thin it out...I kind of threw the plate together so it's not the prettiest, but it was still tasty nonetheless.

http://i.imgur.com/GKEJdqZ.jpg

what do you put on the squash zucchini

Usually just salt and pepper. Sauteed on med-hi heat in olive oil. Sometimes I'll throw some chopped garlic in for the final minute.Eta: I actually pan seared that salmon and finished in the oven...that's why it has that nice golden color.

 

[NewlyRetired]

I have some left over spare ribs I smoked on my Egg a couple of days ago. I have no idea if this is going to work but here is what I am going to try.

*Strip off all rib meat and sauté to reheat and remove from pan

*Sauté chopped onions and bell peppers with some spices that match the rib rub

*Add back in rib meat

*Add a can of diced tomatoes and some stock and let cook for 15 minutes

*In side pan, cook some elbow pasta

*Add cooked pasta to rib/veggie/tomato mix and stir to blend

*Add shredded Monterray jack cheese and stir till melted and serve in bowls.

 

[John Bender]

Trying out French onion soup for the first time tonight.

Any tips? Should I be slicing the onions paper thin? Was going to use my Mandolin.

Also, it seems like mushrooms might be a great addition.

Anyone have any secrets?

Can I get away with melted Swiss instead of Gruyer?

 

[John Bender]

Trying out French onion soup for the first time tonight.

Any tips? Should I be slicing the onions paper thin? Was going to use my Mandolin.

Also, it seems like mushrooms might be a great addition.

Anyone have any secrets?

Can I get away with melted Swiss instead of Gruyer?

 

[RBM]

Trying out French onion soup for the first time tonight.

Any tips? Should I be slicing the onions paper thin? Was going to use my Mandolin.

Also, it seems like mushrooms might be a great addition.

Anyone have any secrets?

Can I get away with melted Swiss instead of Gruyer?

Onions def don't need to be paper thin, since they cook down do much.

I've done it a couple of times but never really feel like its right...the stock and alcohol you use are the keys I think. I've used just basic store bought beef stock and I've tried vermouth but I always feel like its just not perfect. It's good but not perfect.

 

[bierfiend]

Trying out French onion soup for the first time tonight.

Any tips? Should I be slicing the onions paper thin? Was going to use my Mandolin.

Also, it seems like mushrooms might be a great addition.

Anyone have any secrets?

Can I get away with melted Swiss instead of Gruyer?

French onion

5 onions (finely sliced)

1.5 c marsala

.5 c sweet vermouth

2 gallons of beef stock

.5 cup sherry

3 bay leaves

3 springs of thyme

3 branches of parsley

5-10 peppercorns

slowly saute onions in large pot over low heat for about 2-3 hrs. stir every 10 min... add a few ounces of water. reduce and repeat. you want the onions to caramelize on their own slowly vs a quick hard sear which can burn them and you will taste that in your soup. deglaze with marsala and vermouth. reduce by half. add stock. bring heat up.. bring to boil.. then simmer for about 30 min- 1 hr. create a seasoning bag (sachet) with coffee filter and string (we use cheesecloth in the kitchen).... put the bay leaves, parsley, thyme and peppercorn in.... add sachet to soup for the duration of simmering... then discard... add sherry.....

edit: i make crostini from baguettes. top those with gruyere and place under broiler to melt.

edit II: forgot to adjust for you all. this makes about 2 gal. change to :

- 2 onions (you might want to go with a red, a white or yellow, and shallot)

- .75 c marsala

- .25 c vermouth

- .5 gal of beef stock (i have also done a 50/50 of beef/chicken stock). i liked using remouillage (2nd stock) in the restaurants.

 

[Wingnut]

I dont cook my onions that long when making French onion soup, the onions tend to almost disintegrate in the soup and get a strange consistency/mouth feel IMO. I cook mine for about 45 minutes or so...I also don't use water when caramelizing, but I stir them constantly to prevent scorching....I like the onions to have a little more solidity to them - very soft but not so much you can't tell theyre onions.

 

[bierfiend]

With 2 or 3 onions, 45 is fine. I was used to making larger batches so it takes longer to get the same result.

 

[NewlyRetired]

When my daughter gets settled in college, we intend to downsize our home and build a much smaller home.

With a fresh canvas to work with, I want to make the kitchen one of the two focal points in the house.

My current kitchen is almost identical to what we had when we moved in 19 years ago, outside of getting some nice granite counter tops. I am sure there have been some nice advances these past two decades.

In terms of what you love in your own current kitchens and what you would love to have if you had a blank canvas, what would you recommend?

I am talking any type of kitchen thoughts from cabinets, to islands, to counter tops, to where to put the sink(s), to types of stoves, to the appliances, to seating etc etc. Any thoughts would be welcomed.

 

[Mr. Ected]

When my daughter gets settled in college, we intend to downsize our home and build a much smaller home.

With a fresh canvas to work with, I want to make the kitchen one of the two focal points in the house.

My current kitchen is almost identical to what we had when we moved in 19 years ago, outside of getting some nice granite counter tops. I am sure there have been some nice advances these past two decades.

In terms of what you love in your own current kitchens and what you would love to have if you had a blank canvas, what would you recommend?

I am talking any type of kitchen thoughts from cabinets, to islands, to counter tops, to where to put the sink(s), to types of stoves, to the appliances, to seating etc etc. Any thoughts would be welcomed.

First one off the top of my head.

Think about the size of your sink. I have a double, nice and deep, but I can't get anything large in it in order to wash it. Isf you must have a divided one, 1/4 - 3/4 is far better than 50-50.

 

[NewlyRetired]

When my daughter gets settled in college, we intend to downsize our home and build a much smaller home.

With a fresh canvas to work with, I want to make the kitchen one of the two focal points in the house.

My current kitchen is almost identical to what we had when we moved in 19 years ago, outside of getting some nice granite counter tops. I am sure there have been some nice advances these past two decades.

In terms of what you love in your own current kitchens and what you would love to have if you had a blank canvas, what would you recommend?

I am talking any type of kitchen thoughts from cabinets, to islands, to counter tops, to where to put the sink(s), to types of stoves, to the appliances, to seating etc etc. Any thoughts would be welcomed.

First one off the top of my head.

Think about the size of your sink. I have a double, nice and deep, but I can't get anything large in it in order to wash it. Isf you must have a divided one, 1/4 - 3/4 is far better than 50-50.

OK lets talk sinks.

I have seen some kitchens with two sinks, a smaller one on the island which I assume would be more for food prep and then a bigger one for cleaning dishes.

I kind of like that setup but have never used it. Do you think something like that would be useful?

And why "must" you have a divided sink? I have never used a divided sink before and unsure what the benefits are.

 

[Megla]

When my daughter gets settled in college, we intend to downsize our home and build a much smaller home.

With a fresh canvas to work with, I want to make the kitchen one of the two focal points in the house.

My current kitchen is almost identical to what we had when we moved in 19 years ago, outside of getting some nice granite counter tops. I am sure there have been some nice advances these past two decades.

In terms of what you love in your own current kitchens and what you would love to have if you had a blank canvas, what would you recommend?

I am talking any type of kitchen thoughts from cabinets, to islands, to counter tops, to where to put the sink(s), to types of stoves, to the appliances, to seating etc etc. Any thoughts would be welcomed.

Oversized dishwasher, copper sinks, granite tops and tile backsplash, lots of counter space and a center Island with seating on 2 sides that also holds that oversized dishwasher. Hands free facets, a bamboo cutting board at least 3ft by 3ft located near the sink, double ovens, seprate freezer, under counter sterio, microwave, tv, magnatic knife strips, trash compactor and lasty a cieling fan or two.

 

[heckmanm]

When my daughter gets settled in college, we intend to downsize our home and build a much smaller home.

With a fresh canvas to work with, I want to make the kitchen one of the two focal points in the house.

My current kitchen is almost identical to what we had when we moved in 19 years ago, outside of getting some nice granite counter tops. I am sure there have been some nice advances these past two decades.

In terms of what you love in your own current kitchens and what you would love to have if you had a blank canvas, what would you recommend?

I am talking any type of kitchen thoughts from cabinets, to islands, to counter tops, to where to put the sink(s), to types of stoves, to the appliances, to seating etc etc. Any thoughts would be welcomed.

Oversized dishwasher, copper sinks, granite tops and tile backsplash, lots of counter space and a center Island with seating on 2 sides that also holds that oversized dishwasher. Hands free facets, a bamboo cutting board at least 3ft by 3ft located near the sink, double ovens, seprate freezer, under counter sterio, microwave, tv, magnatic knife strips, trash compactor and lasty a cieling fan or two.

Nice. I'd add a high enough ceiling so you can have a rack hanging above the island

 

[Megla]

I was doing fried chicken wings for the games last Saturday and one of the flavors that I was doing was a parmesan/garlic using fresh parm. My wife had a couple but she tends to like her wings more well cooked(burned) so I took a few that were already seasoned and threw them back in ther fryer. They came out very crispy to my suprise, so (Gru Voice) Light Bulb (Gru Voice) Sunday I make a dry dredge using AP flower, a small amount of baking powder and a bit of corn starch and I add 2 cups of parmesan cheese to it. Give the wings a good tossing and fry them up. These were the crispest wings I ever made, so if you enjoy a crispier skin on your wings or chicken give parmesan a try in your breading.

 

[NewlyRetired]

When my daughter gets settled in college, we intend to downsize our home and build a much smaller home.

With a fresh canvas to work with, I want to make the kitchen one of the two focal points in the house.

My current kitchen is almost identical to what we had when we moved in 19 years ago, outside of getting some nice granite counter tops. I am sure there have been some nice advances these past two decades.

In terms of what you love in your own current kitchens and what you would love to have if you had a blank canvas, what would you recommend?

I am talking any type of kitchen thoughts from cabinets, to islands, to counter tops, to where to put the sink(s), to types of stoves, to the appliances, to seating etc etc. Any thoughts would be welcomed.

Oversized dishwasher, copper sinks, granite tops and tile backsplash, lots of counter space and a center Island with seating on 2 sides that also holds that oversized dishwasher. Hands free facets, a bamboo cutting board at least 3ft by 3ft located near the sink, double ovens, seprate freezer, under counter sterio, microwave, tv, magnatic knife strips, trash compactor and lasty a cieling fan or two.

nice grouping. Let me ask some specifics

1) What makes a copper sink better? Is it just looks?

2) Would you prefer the bamboo cutting board integrated into the counter top or is that just something I should pull out?

3) Sink in center island?