wow! that is severe pruning even more than the Serena way...it's like one/third of its original size, hee-hee! Something which I have done before...but man, I never thought you'd prune it down that much! I thought I was the only one doing that major of a lopping off... But it does like very aerated and well spaced and since your Platinum is growing so vigorously I am sure it will still end up being quite the giant...especially with all the goodies that you keep feeding your roses with. My roses are bushy monsters right now so you would definitely be hacking them down, but I just let them overgrow themselves and only hack the top parts off... I figure 1st year roses I'll just let them become one massive forest...They're so dense right now, I'd have no idea where to begin! boy, I'm such a chicken-lazy one... I hate to lose that wonderful bushiness and have let my roses become fat, wide and massive...

Got it - very funny - I forgot what year I was in - in the excitement of the planning. :) My husband and I are leaning towards the Wolf. I am planning on taking him to the showroom where they have a live unit to demo. He may not like the steam that could possibly condense on the island when you remove the lid. I know I won't mind it - but he is actually the clean freak. I am planning on a 48" range and I typically do a number of dishes that require different temps, so I was planning on doing a wall oven as well. I like the wall oven idea for convenience and comfort and to bake while preparing two dishes in the range ovens. I was worried about oven overkill and thought about replacing the wolf wall oven with a steam oven - although my husband really liked the idea of making pasta in the countertop and large amounts of crab legs which would also free up another burner - as I am tormented over the decision on the french top or griddle. I think I would like the griddle - but it lookes sooo messy at the live cooking demo. I think I would love the french top and had my heart set on it, but there is so much negative feedback here on this item. Back to steaming - I know you can do pasta in the Gagg wall steamer - although I am not sure about large quantities of lasagna, etc. We will most likely go with the Wolf - but the last minute decisions are a bit scary. I am excited for your kitchen. We will be about a year behind.

FOAS, the black vinegar that I have is not made in China - it is Japanese: Rinkosan Kurosu Uchibori, Hamamatsucho, Minatoku Tokyo, Japan. Ingredients: water, rice, salt. However, there is very little salt, as a single serving has 0mg Sodium. It does taste like vinegar, but not at all like European vinegar. Here's the info on the soy sauces that I currently have: As it turns out, I have five bottles of soy sauces in addition to two bottles of ponzu sauce. Four of the soy sauces are Japanese, and one is Pearl River Bridge light soy sauce from China. The Chinese soy sauce has the harshest flavor and is also the saltiest. Here are the ones from Japan: Marudaizu Shoyu, brewed by Yamasa Corporation, Choshi, Chiba JAPAN  large bottle (and was probably fairly inexpensive), ingredients: Water, Soybeans, Wheat, and Sea salt  No preservative added, 1000ml (34 fl oz.). Good mellow flavor, not too salty www.yamasa.com "Marushima" (Shodoshima Shoyu), ingredients: Water, Soybean, Wheat, Salt, distributed by Mitsuwa, Torrance, CA. Very similar flavor to the above, but slightly mellower and a bit less salty. Net wt. 12.70 oz, 360 gr. Seasoned Soy Sauce (Katsuo Shoyu  Maruten Br.) Ingredients: Soy Sauce (Water, Soybeans, Wheat, Salt), sugar, glucose, sweet rice wine, salt, dried shaved bonito, kelp extract, alcohol, monosodium glutamate. This one has a similar flavor to the others, but with a hint of Japanese beer and a bit of sweetness. All of these (above) have mainly Japanese labels with small labels in English pasted on. Shirakiku brand salTless shoyu, distributed by Nishimoto Trading Co, product of Japan. Ingredients: water, soybeans, wheat, alcohol to preserve freshness. This one tastes mostly like Japanese beer, but with a stronger malt flavor. There is also a soy flavor, but different from other soy sauces. I also have some Mitsukan Ajipon Ponzu citrus seasoned soy sauce, product of U.S.A., and one of my least favorites. Ingredients: Soy Sauce (water, wheat, soybeans and salt), water, distilled vinegar, lemon juice, high fructose corn syrup, salt, monosodium glutamate, citric acid, natural orange flavor, succinic acid, sodium benzoate (as preservative), disodium inosinate and disodium guanylate. Mizkan Americas, Mt. Prospect, Il. I have some Kikkoman Ponzu sauce, and it is even worse than the Miskan, but fairly similar in taste and ingredients. The winner of these is the Marudaizu Shoyu, for price and flavor. Lars

This is an interesting thread. My favorite kitchens items are large Pyrex measuring cups (4 and 8 cup size)to use as mixing bowels---you have a handle to steady them. Next is the APPLE CORER that cuts the apple into 8 wedges and the center core is separate. These can be bought at the grocery store or Target. Next is a flexible little nozzle you screw onto the end of your kitchen faucet. You can turn it in many angles to direct the water to different areas of your sink. Much handier than pulling out the sprayer. I don't know where my daughter bought it. HD bought one of those onion choppers but the many little square holes are hard to clean. The onion sticks to it--takes longer to clean than to chop the old fashion way.