This house's kitchen makes my head hurt

[Anonymous]

Anonymous wrote:

Anonymous wrote:Where are you going to put something after you take it out of your oven? You can't place it directly onto your marble countertop. Better stock up on trivets. And for the person who said they never go straight from their fridge to their range/stove. Either you have never cooked or you adhere strictly to mise en place.

This is me, and I cook a lot!

I wouldn't say I strictly adhere to anything, but I'm not sure exactly what I'd pull from the fridge to go directly to the oven. I'd normally set it all on the counter first anyways. Even a pot of soup that needs to go to the stove, I'm still going to set it on the counter before I put it on the stove. Unless the stove was literally right next to the fridge, which I also wouldn't want haha. Maybe I'm just misunderstanding that gripe, but yeah, I normally take things out of the fridge, put on the counter, chop/unwrap/whatever and then go to the stove.

I'm not sure I believe this.

It might be OK if you only are ever making one thing at a time. But I rarely do that. Having to walk around the island every time I want to check something in the oven, pop something in the microwave, or pull something from the refrigerator is completely unacceptable for me.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Where are you going to put something after you take it out of your oven? You can't place it directly onto your marble countertop. Better stock up on trivets. And for the person who said they never go straight from their fridge to their range/stove. Either you have never cooked or you adhere strictly to mise en place.

This is me, and I cook a lot!

I wouldn't say I strictly adhere to anything, but I'm not sure exactly what I'd pull from the fridge to go directly to the oven. I'd normally set it all on the counter first anyways. Even a pot of soup that needs to go to the stove, I'm still going to set it on the counter before I put it on the stove. Unless the stove was literally right next to the fridge, which I also wouldn't want haha. Maybe I'm just misunderstanding that gripe, but yeah, I normally take things out of the fridge, put on the counter, chop/unwrap/whatever and then go to the stove.

I'm not sure I believe this.

It might be OK if you only are ever making one thing at a time. But I rarely do that. Having to walk around the island every time I want to check something in the oven, pop something in the microwave, or pull something from the refrigerator is completely unacceptable for me.

Ok? Well I'm not going to prove myself to some rando on the internet who dOeSnT bElIeVe mE Maybe some people are just more organized while cooking since you seem to forget so many things or use the microwave exclusively to cook dinner?
If that's unacceptable to you, don't buy it.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Where are you going to put something after you take it out of your oven? You can't place it directly onto your marble countertop. Better stock up on trivets. And for the person who said they never go straight from their fridge to their range/stove. Either you have never cooked or you adhere strictly to mise en place.

This is me, and I cook a lot!

I wouldn't say I strictly adhere to anything, but I'm not sure exactly what I'd pull from the fridge to go directly to the oven. I'd normally set it all on the counter first anyways. Even a pot of soup that needs to go to the stove, I'm still going to set it on the counter before I put it on the stove. Unless the stove was literally right next to the fridge, which I also wouldn't want haha. Maybe I'm just misunderstanding that gripe, but yeah, I normally take things out of the fridge, put on the counter, chop/unwrap/whatever and then go to the stove.

I'm not sure I believe this.

It might be OK if you only are ever making one thing at a time. But I rarely do that. Having to walk around the island every time I want to check something in the oven, pop something in the microwave, or pull something from the refrigerator is completely unacceptable for me.

Ok? Well I'm not going to prove myself to some rando on the internet who dOeSnT bElIeVe mE Maybe some people are just more organized while cooking since you seem to forget so many things or use the microwave exclusively to cook dinner?

I'll give a real life example. I'm making a creamy pasta sauce in a skillet where I just sauteed up some diced onions, peppers, and some shrimp. I'm following the recipe and I've already measured out the heavy cream, spices, cheese, etc. I've mixed it all together and let it cook. I'm thinking it could need a little extra heavy cream and/or shredded cheese. I turn around and walk 3-5 steps to my fridge, grab the container or heavy cream or bag of cheese, and pour a little in or grap a pinchfull of cheese to sprinkle. No counter top or measuring implements needed.
If that's unacceptable to you, don't buy it.

[Anonymous]

I'll give a real life example. I'm making a creamy pasta sauce in a skillet where I just sauteed up some diced onions, peppers, and some shrimp. I'm following the recipe and I've already measured out the heavy cream, spices, cheese, etc. I've mixed it all together and let it cook. I'm thinking it could need a little extra heavy cream and/or shredded cheese. I turn around and walk 3-5 steps to my fridge, grab the container or heavy cream or bag of cheese, and pour a little in or grap a pinchfull of cheese to sprinkle. No counter top or measuring implements needed.
If that's unacceptable to you, don't buy it.

[Anonymous]

Anonymous wrote:I'll give a real life example. I'm making a creamy pasta sauce in a skillet where I just sauteed up some diced onions, peppers, and some shrimp. I'm following the recipe and I've already measured out the heavy cream, spices, cheese, etc. I've mixed it all together and let it cook. I'm thinking it could need a little extra heavy cream and/or shredded cheese. I turn around and walk 3-5 steps to my fridge, grab the container or heavy cream or bag of cheese, and pour a little in or grap a pinchfull of cheese to sprinkle. No counter top or measuring implements needed.
If that's unacceptable to you, don't buy it.

What you described is an example of a bad cook who failed with initial measurements is now trying to fix it. Just be a better cook and there won’t be a problem.

[Anonymous]

Anonymous wrote:

Anonymous wrote:I'll give a real life example. I'm making a creamy pasta sauce in a skillet where I just sauteed up some diced onions, peppers, and some shrimp. I'm following the recipe and I've already measured out the heavy cream, spices, cheese, etc. I've mixed it all together and let it cook. I'm thinking it could need a little extra heavy cream and/or shredded cheese. I turn around and walk 3-5 steps to my fridge, grab the container or heavy cream or bag of cheese, and pour a little in or grap a pinchfull of cheese to sprinkle. No counter top or measuring implements needed.
If that's unacceptable to you, don't buy it.

What you described is an example of a bad cook who failed with initial measurements is now trying to fix it. Just be a better cook and there won’t be a problem.

DP. This is dumb argument in the first place, but being “a better cook” does not involve following recipes to the letter. “Better cooks” taste and adjust as they go.

I’m beginning to think this person is the owner of the OP house. It is not arguable that having a large obstacle between the functional areas of your kitchen is a bad idea. It may matter more or less to some people, but it’s never good.

[Anonymous]

On top of the functional aspects of this kitchen, which are terrible, now that I noticed that the recessed lighting between the kitchen and the living area doesn’t line up, it’s all I can see.

[Anonymous]

Anonymous wrote:Where are you going to put something after you take it out of your oven? You can't place it directly onto your marble countertop. Better stock up on trivets. And for the person who said they never go straight from their fridge to their range/stove. Either you have never cooked or you adhere strictly to mise en place.

Hope your cooking skills are better than identifying materials: tops are cheap quartz not marble.

[Anonymous]

Anonymous wrote:I'll give a real life example. I'm making a creamy pasta sauce in a skillet where I just sauteed up some diced onions, peppers, and some shrimp. I'm following the recipe and I've already measured out the heavy cream, spices, cheese, etc. I've mixed it all together and let it cook. I'm thinking it could need a little extra heavy cream and/or shredded cheese. I turn around and walk 3-5 steps to my fridge, grab the container or heavy cream or bag of cheese, and pour a little in or grap a pinchfull of cheese to sprinkle. No counter top or measuring implements needed.
If that's unacceptable to you, don't buy it.

Why are you cooking shrimp with heavy cream and cheese?