SC - carpenter

[Bonne of Traquair]

>I get to design the kitchen to meet my needs, and he'll donate the 
cabinetry and hood and venting,
>I just have to provide the Illumination and appliances. I hope to have 
saved
>12,000 dollars from the mortgage for the Viking Commercial Quality 
stove,
>Extra large refrigerator, freezer, dishwasher, and cooled granite 
pastry
>board. I also will have a full and properly maple pedestalled chopping 
block
>with built in knife storage, made by myself. 
>See, a cook does indeed know how to build a good kitchen!!
>
>brandu

YOu know, so long as your are dreaming, pay a designer to really help 
you think this out.  Do you teach cooking, or would you if you had a 
kitchen designed for multiple workstations?  I'm thinking in terms of 
the classes Cariadoc describes, where groups come in and work on 
redacting recipes together.  

Somewhere, I have a ripped out article from a architecture magazine that 
has many of my dream features.  It featured:
A baking station (counter top with room for rolling out stuff, cabinets 
for storing massive quantities of materials, wall oven) 
a chopping center (butcher block, sink, place for knives), 
a butchering area (another butcher block and sink and place for knives)  
and of course the stove and sink areas, as well as a "breakfast bar" and 
room for a big kitchen table.  

Wouldn't this be heaven?  Especially for haolding classes like 
Cariadoc's.  But here's the really neat feature I intend to have 
someday:  a cold storage room.  Jutting out on the north side of the 
building they put a pantry sized room with a smallest available room 
size air conditioner, the door to the room was able to seal out the 
kitchen air.  The temperature of the room could be kept just so for 
storing vegetables or baked goods, the air was a little warmer and 
moister than the refrigerator.  And of course, you could store massive 
amounts of fruits, veg and prepared foods.  The protuding room was 
insulated from the house and the outside temps, as well as having 
evergreens planted outside it for more insulation.

It reminded me of a farmhouse we lived in once.  Only selected rooms on 
the first floor were heated. There was a former back porch behind the 
kitchen that had been enclosed but not insulated.  From there, you 
entered a room that was not otherwise connected to the house, about 8x8 
with shelves on two walls.  It was not heated or insulated, just 
clapboards.  It was protected by trees outside and faced northeast.  In 
winter, my mom kept all sorts of stuff out there, especially during the 
holidays when the fridge got full. We stored lots of potatoes, onions 
and other veggies out there in bulk. Even in summer that room was cooler 
than the kitchen.  At one point there was a door from there into a 
screen room which then let into the outdoor kitchen/laundry as late as 
the 1960's.  About that time town had grown out to the farm and the 
owners modernized, closed up that door and turned the outdoor kitchen 
into a garage. 

Years later, in England, I noted my mother in law has a closet in the 
kitchen that is on the outside wall, uninsulated from the outside brick 
wall, with screened vents.  Although she doesn't use it this way, when 
this block of flats was built just post WWII, this closet, combined with 
the British climate and habit of daily shopping and morning milk 
delivery would allow you to get along comfortably without a 
refrigetrator.  

Bonne

______________________________________________________
Get Your Private, Free Email at http://www.hotmail.com
============================================================================

To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".

============================================================================