OT: Kitchen Makeover

"Michael "Dog3" Lonergan" <[email hidden]> wrote in message > I had
some

fat/sugar free ice cream for dessert.

Michael, what is it made of and what does it taste like. I have never
heard of this

O

Michael 'Dog3' Lonergan said:

Anyone had refacing done? If so, do you like it and was it really cheaper
than a complete redo?

Haven't myself but know people who have, some turned out well, some a
disaster... there are lots of factors to consider. Mostly depends on
the quality and condition of the existing cabinetry, the better
constructed the greater the odds of obtaining satisfactory results,
doesn't really pay to re-face poorly made and rotting cabinets,
afterwards they'll still be poorly made and rotting cabinets... no
point puttting good money after bad. And some cabinets that are well
made and of quality woods merely need stripping, refinishing, and new
hardware... would actually be a shame to re-face high quality furniture
woods... in fact if say the doors were of solid cherry they'd be
stealing as they took them away... they'll refinish them themselves and
sell them for big bucks, and give you back plastic laminate over
partical board. And also depends on the quality of work perfomed, not
all cabinet workers are equal, and many re[facing companys are highly
unscrupulous, the re-facing lasts just long enough for them to cash
your check. So, we need lots more information before anyone can answer
whether it pays to re-face *your* particular cabinets.

Quoted message said:

OB FOOD:

Cubed up some chicken last night. Threw it in a hot wok with a bit of
sesame oil and browned it. I put in some carrot, green onion, broccoli,
garlic, onion and red bell pepper.

I served it over white rice (long grain, not instant) which I flavored with
a hint of lemon grass. I had some fat/sugar free ice cream for dessert.

What, no sauce?

Sheldon

Michael 'Dog3' Lonergan said:

Got the vinyl siding done and the tuckpointing is next week. I'm planning
on finally doing 'something' with the kitchen after the first of the year.
I can swing the new appliances that I want, and my brother is doing the
hardwood floors in the kitchen, dining room, foyer and hallways (not until
April... after taxes). All I have to do is pay for materials. I had a guy
here yesterday that is supposedly a kitchen wizard. His suggestion was to
reface the cabinets (replace the cabinet doors and redo the current
cabinets with formica). I do want some construction done and I'm still not
sure about the venting over the stove. The vent space is really large and
I'm not sure I can find one of those overhead microwaves that vent, to fit
the space without gaps.

Anyone had refacing done? If so, do you like it and was it really cheaper
than a complete redo?

Michael, in our last house we redid the kitchen including the cabinets.
This kitchen was an eat in L shape with dining area in the short arm
of the L and galley kitchen in the L arm. Over all the kitchen was
quite small with about 10' counter space with uppper & lower cabinets.
There were very few cabinets. I have more cabinets in this house even
though it is a smaller kitchen! We had the refacing estimated that came
in at $3500. We could have replaced them with stock cabinets for less
money. We did not have the actual refacing done. Since the cabinets
were in good condition, we painted them. It was a lot of work but the
end result was worth it. I am considering painting the cabinets here at
some point but I may strip & pickle them. Like my old cabinets they are
dark finish with a darker stained grooved design. Unlike my old
cabinets these cabinets are good quality so will stand up to a wider
range of refinishing techniques.

Quoted message said:

OB FOOD:

Cubed up some chicken last night. Threw it in a hot wok with a bit of
sesame oil and browned it. I put in some carrot, green onion, broccoli,
garlic, onion and red bell pepper.

That sounds good. I was on the road a lot yesterday - one long trip
leaving at 5:30 am, brief pit stop at home mid afternoon, then onto do a
turkey run and a little Christmas shopping. Lunch was a chicken caesar
salad. Dinner ended up being the last scoop of left-over mashed
potatoes from DSs Sunday meal. I was too exhausted to cook anything!

Quoted message said:

I served it over white rice (long grain, not instant) which I flavored with
a hint of lemon grass. I had some fat/sugar free ice cream for dessert.

Michael

"Sheldon" <[email hidden]> looking for trouble wrote in
news:[email hidden]:

Quoted message said:

Michael 'Dog3' Lonergan said:

Anyone had refacing done? If so, do you like it and was it really
cheaper than a complete redo?

Haven't myself but know people who have, some turned out well, some a
disaster... there are lots of factors to consider. Mostly depends on
the quality and condition of the existing cabinetry, the better
constructed the greater the odds of obtaining satisfactory results,
doesn't really pay to re-face poorly made and rotting cabinets,
afterwards they'll still be poorly made and rotting cabinets... no
point puttting good money after bad. And some cabinets that are well
made and of quality woods merely need stripping, refinishing, and new
hardware... would actually be a shame to re-face high quality
furniture woods... in fact if say the doors were of solid cherry
they'd be stealing as they took them away... they'll refinish them
themselves and sell them for big bucks, and give you back plastic
laminate over partical board. And also depends on the quality of work
perfomed, not all cabinet workers are equal, and many re[facing
companys are highly unscrupulous, the re-facing lasts just long enough
for them to cash your check. So, we need lots more information before
anyone can answer whether it pays to re-face *your* particular
cabinets.

Quoted message said:

OB FOOD:

Cubed up some chicken last night. Threw it in a hot wok with a bit of
sesame oil and browned it. I put in some carrot, green onion,
broccoli, garlic, onion and red bell pepper.

I served it over white rice (long grain, not instant) which I
flavored with a hint of lemon grass. I had some fat/sugar free ice
cream for dessert.

What, no sauce?

Sheldon

Just a little bit of arrowroot to thicken some red pepper sauce that I
made. It was okay. I will not be the next Hot Sauce commercial success 😉

Michael

--
Send email to dog30 at charter dot net

~patches~ <[email hidden]> looking for trouble wrote in
news:[email hidden]:

Quoted message said:

Michael, in our last house we redid the kitchen including the
cabinets.
This kitchen was an eat in L shape with dining area in the short
arm
of the L and galley kitchen in the L arm. Over all the kitchen was
quite small with about 10' counter space with uppper & lower cabinets.
There were very few cabinets. I have more cabinets in this house even
though it is a smaller kitchen! We had the refacing estimated that
came in at $3500. We could have replaced them with stock cabinets for
less money. We did not have the actual refacing done. Since the
cabinets were in good condition, we painted them. It was a lot of
work but the end result was worth it. I am considering painting the
cabinets here at some point but I may strip & pickle them. Like my
old cabinets they are dark finish with a darker stained grooved
design. Unlike my old cabinets these cabinets are good quality so
will stand up to a wider range of refinishing techniques.

Thanks to all that responded to my kitchen question. One thing is
glaringly apparent from the public and private responses I've gotten. I
need to do a helluva' lot more research before making any decisions. To
answer Sheldon's post as well; the cabinets are in excellent shape and
like new. Best as I can tell they are hard wood and not particle wood or
what ever you call that stuff. I'm really not at all sure I'm interested
in a laminate covering. Back to the drawing board and thanks again.

Michael

--
Send email to dog30 at charter dot net

"Ophelia" <[email hidden]> looking for trouble wrote in
news:[email hidden]:

Quoted message said:

"Michael "Dog3" Lonergan" <[email hidden]> wrote in message > I had
some

fat/sugar free ice cream for dessert.

Michael, what is it made of and what does it taste like. I have never
heard of this

O

I'm sorry, it's not sugar free but "No Sugar Added". The carbs are still
pretty high and I'm sure there is fat in it somewhere even though they can
legally list 0% on the label. I have a heart condition and I'm diabetic.
They also have a no carb ice cream which is high in fat. I'm not sure how
it's sweetened, I think they use Splenda. I like the brownie and caramel
varieties. See the link below for more info.

http://www.bluebunny.com/ProductList.aspx?productcategoryid=20

--
Send email to dog30 at charter dot net

"Ophelia" <[email hidden]> looking for trouble wrote in
news:[email hidden]:

Quoted message said:

"Michael "Dog3" Lonergan" <[email hidden]> wrote in message > I had
some

fat/sugar free ice cream for dessert.

Michael, what is it made of and what does it taste like. I have never
heard of this

O

I'm sorry, it's not sugar free but "No Sugar Added". The carbs are still
pretty high and I'm sure there is fat in it somewhere even though they can
legally list 0% on the label. I have a heart condition and I'm diabetic.
They also have a no carb ice cream which is high in fat. I'm not sure how
it's sweetened, I think they use Splenda. I like the brownie and caramel
varieties. See the link below for more info.

http://www.bluebunny.com/ProductList.aspx?productcategoryid=20

--
Send email to dog30 at charter dot net

"Michael "Dog3" Lonergan" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Ophelia" <[email hidden]> looking for trouble wrote in
news:[email hidden]:

Quoted message said:

"Michael "Dog3" Lonergan" <[email hidden]> wrote in message > I
had
some

fat/sugar free ice cream for dessert.

Michael, what is it made of and what does it taste like. I have
never
heard of this

O

I'm sorry, it's not sugar free but "No Sugar Added". The carbs are
still
pretty high and I'm sure there is fat in it somewhere even though they
can
legally list 0% on the label. I have a heart condition and I'm
diabetic.
They also have a no carb ice cream which is high in fat. I'm not sure
how
it's sweetened, I think they use Splenda. I like the brownie and
caramel
varieties. See the link below for more info.

http://www.bluebunny.com/ProductList.aspx?productcategoryid=20

Thank you. I haven't seen anything similar here in Scotland

On Thu 10 Nov 2005 03:22:34a, Thus Spake Zarathustra, or was it Ophelia?

Quoted message said:

"Michael "Dog3" Lonergan" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Ophelia" <[email hidden]> looking for trouble wrote in
news:[email hidden]:

Quoted message said:

"Michael "Dog3" Lonergan" <[email hidden]> wrote in message > I
had some

fat/sugar free ice cream for dessert.

Michael, what is it made of and what does it taste like. I have
never heard of this

O

I'm sorry, it's not sugar free but "No Sugar Added". The carbs are
still pretty high and I'm sure there is fat in it somewhere even though
they can legally list 0% on the label. I have a heart condition and
I'm diabetic. They also have a no carb ice cream which is high in fat.
I'm not sure how it's sweetened, I think they use Splenda. I like the
brownie and caramel varieties. See the link below for more info.

http://www.bluebunny.com/ProductList.aspx?productcategoryid=20

Thank you. I haven't seen anything similar here in Scotland

There is also a similar product from Dreyer's in our area. The "sugars"
come mostly in the form of lactose (milk sugar), and one serving is 1
diabetic carb exchange.

http://www.dreyers.com/brand/bfy/flavor.asp?b=116&f=1750&bfy=110

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!