Arnold’s Kitchen

Loves light designer,

there was a trick to let areas work more highly than they are (by skillful light)

in the dark: the cover in the dark leave. set if necessary down any light spots.

in the illuminated area:
at the edge bright to be as in the center of the cover - correct? Or had that turned around?

neko

Servus

looks times which I today with rum-browse found.

THAT is as per description of picture the OWN kitchen of a local owner of kitchen studio.

Nunja, with the evaluation probably separate the spirit.

But for what one needs in sky sake ever a sink to ends to the kitchen line???

Original left I times rather omitted.

greeting
bb

Attached diagrams

1.jpg (70.7 KB)

It does not need to describe much around this meal: & nbsp; Fast, lecker and summery:)Added (f& uuml; r a person): - 80-100gr nature rice handful of oyster mushrooms, deseamed and into Streifen-eine M& ouml; hre, gesch& auml; lt and roughly chop-chopping three allium bulbs, washed and in disk & Ouml; L-butter or margarine pepper, salt, Kreuzk& uuml; mmel, Cayennepfeffer in laurel leaf-freshly chopped parsley Gem& uuml; sebr& uuml; he& Ouml; , M&amp heat l up in a pot; ouml; hre, allium bulbs and rice therein anschwitzen briefly, laurel leaf add and with Gem& uuml; sebr& uuml; he aufgie& szlig; EN. Covered with small heat approx. 25 minutes to refine leave. Meanwhile the oyster mushrooms in butter/margarine anbraten sharply. After end of the time as well as the parsley and the Gew& uuml; rzen under rice r& uuml; hren. To pull briefly let taste and again.

Hello everything together,

I am, me a few contributions read and I completely freshly here believe with you am correct I with my question: coolly:

My kitchen has already a few years on the embossment and I wanted for financial reasons it simply only a little pimpen thus new sill plate, new rinse/armature and completely importantly on the old ollen tile mirror a modern niche lining. Only I thought of one glass lining unfortunately too expensively: (Thus me the idea with laminate came, I wanted from Parador the laminate & quot; Wine and fruit& quot; take?! Unfortunately me your contribution helps it already gives & quot; Laminate as Nischenverkleidung& quot; not so completely further. Thus here now my questions: Can I the individual laminate boards directly on the wall stick and separately in-click? Or do I have with one another to stick together and as a plate to the wall bring only all boards? How does laminate behave in relation to heat (over the stove)? There forgave yourself which? I do not have notion: (Which adhesive I do not take, in order to bring the laminate to the wall, am to me everything again against to come. Well that is to have been `s only mA at questions, I hopes very some hints good of you with sowas already times experience made and to know me to give. Make me happy on your answers and I think also again of the whole thing after to denne Biene81

A Malaga, on trouve souvent the sardines à la Moraga, donc, for each ME suis inspirée de ce plat, vu que côté température, Paris ressemble outer Sud de l' Espagne. in Malaga one finds à la Moraga to Sardinen on the maps of the restaurants, I of it inspire to often let and cuts from it made itself. Et voilà une poignée de of sardines fraîches, demandez à votre more poissonnier de les préparer EN filet.And here the fresh Sardinen, one should ask the fishmonger to exclude the Sardinen.C' est toujours d&#039 bien; avoir un d&#039 confit; oignon à la maison et ça SE guard. Faites cuire doucement et counterpart longtemps les oignons avec un peu de thym et espelette, à la fin, déglacez avec un vinaigre de Xerez.Es is always practical to have Zwiebelkonfit in the house it keeps itself also good. Simply bulbs for a long time on small flame köcheln leave, Thymian and Espelette clean and then with Xerez vinegar ablöschen. Et on met d' abord une couche de confit d' oignon sur le pain de campagne.Then a layer Zwiebelkonfit auf' s land bread.Ensuite of the tranches tomates et pas times you basilic. Then breath-thin tomato disks and plentifully Basilikum.Et on of dates avec the filet de sardines, un peu de poivre sel, un filet d&#039 et; huile et on enfourne les tartines à 200° counterpart 10 minutes sous le grill, vérifiez!!!! And then as the latter still the Sardinenfilets, something pepper and salt, olive oil and with 200° about 10 minutes (watch out!!!!) under the grill.

A Malaga, on trouve souvent the sardines à la Moraga, donc, for each ME suis inspirée de ce plat, vu que côté température, Paris ressemble outer Sud de l' Espagne. in Malaga one finds à la Moraga to Sardinen on the maps of the restaurants, I of it inspire to often let and cuts from it made itself. Et voilà une poignée de of sardines fraîches, demandez à votre more poissonnier de les préparer EN filet.And here the fresh Sardinen, one should ask the fishmonger to exclude the Sardinen.C' est toujours d' bien; avoir un d' confit; oignon à la maison et ça SE guard. Faites cuire doucement et counterpart longtemps les oignons avec un peu de thym et espelette, à la fin, déglacez avec un vinaigre de Xerez.Es is always practical to have Zwiebelkonfit in the house it keeps itself also good. Simply bulbs for a long time on small flame köcheln leave, Thymian and Espelette clean and then with Xerez vinegar ablöschen. Et on met d' abord une couche de confit d' oignon sur le pain de campagne.Then a layer Zwiebelkonfit auf' s land bread.Ensuite of the tranches tomates et pas times you basilic. Then breath-thin tomato disks and plentifully Basilikum.Et on of dates avec the filet de sardines, un peu de poivre sel, un filet d' et; huile et on enfourne les tartines à 200° counterpart 10 minutes sous le grill, vérifiez!!!! And then as the latter still the Sardinenfilets, something pepper and salt, olive oil and with 200° about 10 minutes (watch out!!!!) under the grill.

Hello,
I here already read some over the Downdraft departure hoods in the forum. Helped it me already to that extent that the company VTS did not fare so well. Now we concerned at a Gaggenau RK 400-130 for approx. 4000 €. Of the Design she pleases us very well however actually is it over our Budge. Does someone have a recommendation, most of all from own experience the inexpensive is and with that the exhaust air is also good? We want to build in our dwelling an open kitchen with kitchen island therefore are important it to us that the Downdraft can remove much from the meal smell.

I hope it have someone a hot hint for us.

Hello together,
we have a first offer for our kitchen in our new house. Unfortunately we have still no Zeichnugen, therefore I try to describe them you once.
We have in principle a L-form and again a separate island parallel to the long thigh of the L' s.
At the short thigh we planned 3 high cabinets NEXT one 501 with let in grasps:
1 x 0.6 m broad for the cooling freezing combination
1 x 0.6 m broad for baking-oven and Dampfbackofen
1 x 0.6 m broad cabinet as normal reservoir
In the corner we will not use the Unterschrank and are above a roll cabinet (60 cm broad and approx. 45 cm deeply) with a glass front.
The long thigh consists only of Unterschränken of the system NEXT LINE 501 (seizeless):
1 x 1 m broad with 2 excerpts
1 x 0.6 m broad for dishwashers
1 x 0.6 m broad for rinse with waste system
1 x 1 m broad with 2 excerpts
The island will have 1 m depth and only Unterschränke from the system NEXT LINE. On the island the cook field is placed. On the one side we become then
1 x 0.5 m broad with 2 excerpts
1 x 1 m broad with 2 excerpts
1 x 0.5 m broad with 2 excerpts
have and on the other side
1 x 0.5 m broad with door
1 x 1 m broad with 2 doors
1 x 0.5 m broad with door
The fronts are white all in high polish. As sill plate we will use a normal decorated plate in a grey clay/tone. As devices we selected the following:
Baking-oven: Siemens HB76AB560 or HB76AA560
Cool top platform with induction: Siemens with Sliderfunktion
Dampfbackofen: Siemens HB36D572
Vapor-eat: Siemens LF158TA60
Dishwasher: Siemens SE64M364EU
Cooling freezing combination: Miele KFN 9758 ID
Rinse: Blanco with Silgranit surface
Normal mixing tap
We negotiated now a price of 18.000, - €. Measuring is inclusive of the kitchen, the plan for the electricity installations etc., the complete structure and an inspection after one year.
We will tomorrow have and are strained a date still in another furniture house on their offer.
Each comment for this is cordially welcome. It is concerning the quality of Schüller kitchens (particularly NEXT ones and/or NEXT LINE) or the quotation. We think in principle that it is a good price. But we do not have much experience with kitchens also yet.
Greeting from the Pfalz.

A completely mad, very summery light and color-glad court! I am still and away and w& uuml; RD it most of all equivalent again kochen.f& uuml; r 2 persons: - approx. 12 Cockailtomaten 1 M& ouml; hre 1/2 bulb 1 garlic toe 125g lenses (we had brown, in the original are it mountain lenses) - 3 El Oliven& ouml; l 200ml Gem& uuml; sebr& uuml; he if one wants: something Cayennepfeffer salt, pepper absolutely from the M& uuml; hle Balsamico 240g Linguine 125g Rucola tomatoes washes and halves, M& ouml; hre sch& auml; len and finely w& uuml; rfeln. - Bulb and garlic take off and finely w& uuml; rfeln. Lenses to wash and drip off leave. - Bulb and garlic in Oliven& ouml; l and& uuml; nsten. M& ouml; hre to it-given, then the lenses. Gem& uuml; sebr& uuml; he angie& szlig; EN, approx. 30 min. k& ouml; cheln leave. After approximately 25 min. tomatoes to it-give. At the end w& uuml; rzen and with Balsamico taste. - Linguine w& auml; hrenddessen Al dente refine. Rucola wash and read out. - Noodles abgie& szlig; EN, in one vorgew& auml; rmten Sch& uuml; blend ssel with lenses and Rucola.

Times less fetthaltiges court: & nbsp; Pure taste with few added. Since I must eat however momentarily no Schonkost, I have the whole with Frischk& auml; SE serves, which then also summer nuance with itself bringt.& nbsp; f& uuml; r 2 portions: - 3 M& ouml; hren 125g sheet spinach (baby) - 3 mittelgro& szlig; e potato 1 bulb 2 El Sesam& ouml; l & nbsp; something Kr& auml; utersalz freshly gemahlener black pepper, Paprika edels& uuml; & szlig; - rubbed Muskatnuss M& ouml; hren s& auml; ubern or sch& auml; len and in 2cm-W& uuml; rfel cut. Spinach wash, to drip off leave. - Potatoes wash, sch& auml; len and likewise in W& uuml; rfel cut like the M& ouml; hren. Potatoes and M& ouml; hren in the D& auml; more mpfer some minutes (10-12max) refine, until they are softer. The bulb finely w& uuml; rfeln. - Bulb in Sesam& ouml; l glassily d& uuml; nsten, the spinach to it-give and briefly d& uuml; nsten. Potatoes and M& ouml; hren under-mix. Kr& auml; ftig w& uuml; rzen.