Mid Century Modern Kitchen Renovation by Marko Savic

Maybe because I am planning my own kitchen, I watched the whole long video (less a lot of skipping past the virtues of the pricey coffee machine.) The kitchen is attractive and well designed, I would say. The floors are beautiful and the kitchen was his priority, the standout space in a modest house.

He didn't strike me as insufferable. He was certainly exacting in trying to pin down every little detail, and I would say he overthought some things and under-thought some others. But that is fairly inevitable; even architects and designers often regret certain decisions that they were once so sure of. I, for instance, would never have hardware free cabinetry in a kitchen. Unless you want to be scrubbing and polishing walnut door and drawer fronts on a daily basis, I would say 'fuck clean lines' and have door and door pulls. Not only is it easier to maintain, in his case it's much easier each of the scores of times you open and close doors and drawers in a kitchen each day. I like the dishwasher and refrigerator and freezer hidden away behind cabinetry, but for fuck's sake, it's nothing unusual these days, so put some hardware on them instead of the Open Sesame business. of 'knock twice to open.' Three ovens seems a little excessive to me, but I guess cooking and making cooking videos is his thing now.

In any case, his explanation was well ordered and thoughtful, if a little long winded. He didn't seem too precious about anything. He didn't purport to have discovered the secrets of kitchen design, or to have invented the wheel as so many gay renovators do. He was only sharing what he had learned in his own experience.

Had he segmented the video so that you could easily skip the long discussion of ovens, for example, it would have been better. But as these sorts of videos go, it was a good one.

I enjoyed that video. I don’t think he’s insufferable at all. He had a whack of money to spend renovating that kitchen and spent a long time planning it, an even longer time getting it built and he was honest about what worked and what didn’t. He says upfront that none of it was sponsored but given his love affair with Miele, probably his next kitchen will be!

I just can't with all the lisping.

I like how he carefully explains what an "open concept" kitchen/dining area is like we're all retarded.

His Canadian makes me want to toss him oot of the hoose!

His Canadian accent, I mean

I’m going to try that roasted cauliflower recipe. I like how he explains what works and why and what doesn’t work.

Incredibly insufferable.

That may be my opinion, but here's a question. Why do you want to open the front door and the first thing you see is the kitchen?

R7: If I had to guess on his behalf, I'm not sure that he wanted the kitchen to be the focal point from the front door, but that that's what he had so he worked with it.

With that as a given, and that his kitchen was also to be the big splurge of the house, he proceeded to try to make the best of it with the expensive furniture-like kitchen cabinetry and appliances. The absence of hardware, the absence of upper cabinets above the work counter, and the streamlined or hidden away treatment of most anything "kitcheny" (i.e., minimalist faucets, cabinetry fronted appliances, a common herringbone floor throughout the house all support this idea. Open the front door and you see his kitchen, but you don't see the dishwasher and refrigerator and a big extraction fan and...

Another reason: the house is not big. He said the main floor is 700 square feet so he may not have had a lot of options to relocate the kitchen, even had he wanted to do. (I applaud the rare gay man who can work with what his historic house is rather than relocate and refashion everything down to the atomic level.)

Coffee makers and steam ovens especially are miracles.

[quote] I applaud the rare gay man who can work with what his historic house is rather than relocate and refashion everything down to the atomic level.

Well, he is moving house after building that kitchen in 2020 or so. If I went through all that trouble, I'd want to get at least ten years out of it.

I watched his scrambled eggs video, but no other videos. People really over-complicate scrambled eggs.

The key to a good scramble is knowing when to turn the heat off and let the residual heat in the pan finish the cooking. Most people end up burning their scrambled eggs because they're too thick to figure out that when you turn off the heat the pan stays hot for a good while. You can basically turn off the heat half way through the cooking and the hot pan will finish things off quite nicely.