SC - horseradish root

[Robin Carroll-Mann]

Okay y'all think you have it bad.  I foolishly told my husband (who loves to
cook) that he could redo the kitchen anyway he wanted as he did most of the
cooking as he works at home and I work away.  He made the counters so wide I
can't plug anything into an outlet without grasping the appliance plug with a
set of tongs - - the tongs add just enough length to my arm to reach the outlet.

Be careful of what you say; you may have to live with it.

Rovena

Philip & Susan Troy wrote:

> Chris Stanifer wrote:
> >
> > Which brings us to the opposite end of the spectrum...
> > Try working in a "normal" professional kitchen when
> > you are 6' 4" tall.  Those "ordinary tabletops" you
> > speak so highly of are, in fact, back breakers for
> > someone as tall as myself.  Not to mention the low
> > shelf heights, low oven heights, and, most annoying of
> > all, the low clearance on things such as oven hoods
> > and dish racks...ouch!  I've had people ask me "why
> > don't you wear one of those tall chef's hats?"  I wear
> > a nice, low-profile baseball hat, which doesn't get
> > knocked off my head every five seconds, and allows me
> > to walk through a doorway without ducking.
>
> Yes, that's a problem. On the other hand, there are a fair number of
> professional kitchen activities that are difficult for those of us in
> the medium-tall range as well (5' 11 3/4"). I actually prefer the
> slightly higher countertops, but in most people's home kitchens there's
> a particular angle at which I have to lean forward that is a positive
> breeding ground for backaches.
>
> Then again, you must have as much fun as I do when peering into those
> allegedly eye-level salamanders. On the other hand, I have a good friend
> who is probably 4' 11", who worked the line standing on an inverted
> steel bain-marie. She hates salamanders, too.
>
> Adamantius
> --
> Phil & Susan Troy
>
> troy at asan.com
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