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Things you just don't get - Page 1408

post #21106 of 24066

My house is ~1300 sq ft story and a half built in the 1950s.  It is 3br/2.5 bath, but the kitchen and bathrooms are small.  I could get about 200-250 sq ft by finishing the basement bedroom, but I could see raising a family in that size house - though I would want a better layout.

post #21107 of 24066
Quote:
Originally Posted by brokencycle View Post

My house is ~1300 sq ft story and a half built in the 1950s.  It is 3br/2.5 bath, but the kitchen and bathrooms are small.  I could get about 200-250 sq ft by finishing the basement bedroom, but I could see raising a family in that size house - though I would want a better layout.

There's little doubt that in many areas with more mature housing stock things are smaller. As I've said my perspective has been skewed due to where I'm living.

But back to my original comment that started this...isn't the idea usually floated that folks living in these apartments in high density urban areas do not do much in the way of in-dwelling entertaining and living (like cooking) but rather that everything is done in public spaces?
post #21108 of 24066
No, it's mainly due to the kitchen and bathroom being the most exspensive rooms to spec, so it's a cost cutting measure.

A normal room is maybe 2-3k a sqm, where the kitchen is easily 2-3x.
post #21109 of 24066
I've got a UPS delivery coming today of which I might not be here to receive it because I'm a workin' man must needs go in to the office. And so I check the UPS tracking Estimated Delivery Time it says "Package will be deliver before the day is through, let's just leave it at that." They got some culjones even deeming that as an "estimate" Jiminy Crickets.
post #21110 of 24066
Quote:
Originally Posted by Find Finn View Post

No, it's mainly due to the kitchen and bathroom being the most exspensive rooms to spec, so it's a cost cutting measure.

A normal room is maybe 2-3k a sqm, where the kitchen is easily 2-3x.

Well that makes good sense.

I would also think urban folks do not need as much storage for food, i.e. a pantry, large fridge, etc. as again there's the predication that everything is just a few blocks walk for them whereas suburban folks always have to drive miles to get stuff. For instance I'm about five miles from the nearest grocery store.
post #21111 of 24066
Above $800/ft you can pretty much scratch that assumption, as people expect something their $.
post #21112 of 24066
Urban dwellers generally don't need to buy a lot of stuff. I've found that living in the city with relatively less space (no basement, no garage, less cabinet space) forces me to decide what I really need to purchase for decorations and food. Unless you're a parent cooking regularly for 4+ people, do you really need those trips to costco? What could you possibly store in all those cabinets in larger kitchens? How do you prevent all the stuff in your commercial sized fridge and walkin pantry from going bad? If they go bad regularly what's the point of buying them or so much that you need the additional space? Anyway, I like that living in a smaller space has taught me discipline.

There, I've had my say in the dwelling size pissing contest.
post #21113 of 24066

1900 for 'modest' in LA/OC is :(

post #21114 of 24066
Quote:
Originally Posted by Joffrey View Post

Urban dwellers generally don't need to buy a lot of stuff. I've found that living in the city with relatively less space (no basement, no garage, less cabinet space) forces me to decide what I really need to purchase for decorations and food. Unless you're a parent cooking regularly for 4+ people, do you really need those trips to costco? What could you possibly store in all those cabinets in larger kitchens? How do you prevent all the stuff in your commercial sized fridge and walkin pantry from going bad? If they go bad regularly what's the point of buying them or so much that you need the additional space? Anyway, I like that living in a smaller space has taught me discipline.

There, I've had my say in the dwelling size pissing contest.

A few things:

1) How to stop food from going bad? Don't buy perishable stuff, or if you do, prep it and freeze it. Forget CostCo I buy duck legs by the case direct from Sysco and do up a dozen bags with two legs in each of duck confit. It's nice to come home after work, take five minutes to pop a frozen bag of duck confit in a pot, put in my Anova stick, and in an hour I have duck confit ready to go. Just an example of many. Last night was ribs I smoked before Xmas and then did a similar treatment with.

2) What to put in cabinets? Lots of dishes for entertaining, equipment like Kitchen Aides, sausage making stuff, etc. If you really enjoy cooking and entertaining cabinets are pretty easy to fill.

3) No pissing contest. It's all about perspective, local living conditions, and various other decisions we all make. Each to his own.
post #21115 of 24066
Quote:
Originally Posted by Piobaire View Post


A few things:

1) How to stop food from going bad? Don't buy perishable stuff, or if you do, prep it and freeze it. Forget CostCo I buy duck legs by the case direct from Sysco and do up a dozen bags with two legs in each of duck confit. It's nice to come home after work, take five minutes to pop a frozen bag of duck confit in a pot, put in my Anova stick, and in an hour I have duck confit ready to go. Just an example of many. Last night was ribs I smoked before Xmas and then did a similar treatment with.

2) What to put in cabinets? Lots of dishes for entertaining, equipment like Kitchen Aides, sausage making stuff, etc. If you really enjoy cooking and entertaining cabinets are pretty easy to fill.

3) No pissing contest. It's all about perspective, local living conditions, and various other decisions we all make. Each to his own.

I agree with the bolded especially.  I wish our kitchen was bigger if only to have more cabinets to put kitchen gadgets.

post #21116 of 24066
Quote:
Originally Posted by Piobaire View Post


2) What to put in cabinets? Lots of dishes for entertaining, equipment like Kitchen Aides, sausage making stuff, etc. If you really enjoy cooking and entertaining cabinets are pretty easy to fill.

Yeah, I don't have a gigantor kitchen, and I keep very little food on hand (every meal pretty much requires a trip to the store...luckily I walk by one on my way home), but I still manage to keep my cabinets fairly full.

On one hand, the axiom that stuff expands to fill the alloted space is true...stuff is more spread out and better organized/more easily accessable than it was in my last kitchen, and I also own things that I probably wouldn't have bothered with in my last kitchen. Some big serving pieces where I would have just re-purposed mixing bowls in the past, etc.

But on the other hand, where else am I going to keep a stand mixer, meat grinder, sous vide stick, sausage stuffer, etc.
I suppose I could simply not own those things (e.g. Finn's assertion that buyers must simply not cook, and thus not care about storing anything), but that's no fun. I don't need to be storing a lot of dried/canned foods and staples in order to use up a lot of space.
post #21117 of 24066
I think the biggest problem I have with many condo kitchens is the lack of external venting. My first two condos both had these crappy under microwave recirculator vents which were close to useless so you really had to open a door and a window to hope to clear smoke or other smells. My mom always used to complain about open kitchens generally because unless you have some sort of commercial vent your whole house ends up smelling like dinner which wasn't a problem with separate kitchens. Obviously nowadays everyone wants open plans so they can watch their kids or see their guests and there are tradeoffs. I wouldn't go back to a separate kitchen and given the $/SF where I live, I don't see things moving in that direction anyway.

Kitchens like the ones Finn posted are popping up in lots of new construction in SF. They tout the various European brands in the construction but it definitely seems to be form over function because there's precious little counter space to operate. The one thing I liked about one of my kitchens was an flat glass electric stove because you could use it as extra prep space before you started cooking which in that particular kitchen almost doubled the prep space! They should call them what they are: kitchenettes.
post #21118 of 24066
I was not thinking about venting until you mentioned it, UnF. Agreed that this is an issue. None of the apartments I ever lived in had it and it's certainly something to be considered if one were purchasing a condo. I bet smoke alarms would be set off by me pretty often when doing things like searing sous vide steaks or crisping duck skin.
post #21119 of 24066

i'm guessing too much incidental airflow can create a fire hazard but if we're talking better hood vents or whatever yeah i wish apartments had better on/off venting. we roast whole chickens all the time and it smells delicious but not in my clothes

post #21120 of 24066
Gutmann, Gaggenau etc. have in counter hoods, which suck like they are getting paid for it.
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