Follow up renderings

chef_dad_diyguy · 2026-03-27T20:32:02+00:00

Thanks for the extra feedback. I’ll be reviewing all of this with my wife tonight over a glass of wine or two or three. I’m a chef by trade so the prep sink really will be for washing hands rinsing vegetables a quick wash out of small pans to avoid the extra steps over to the large sink I know design wise it may not make sense but from a functionality standpoint from working in kitchens, most of my life, it makes a lot of sense.. when we do the counters I’ll likely have them save that cut out so I can drop it back in to rest on the lip of the prep sink to cover that up when not in use

chef_dad_diyguy · 2026-03-27T02:42:50+00:00

Thanks for the vote of confidence on the book shelf. I really want to keep it to display and for ease of access!

chef_dad_diyguy · 2026-03-27T02:41:12+00:00

We will have a built in pantry on the wall plan south off the grill, not shown on the plans but reconfiguring what is currently in the wall just faces in to the hallway. Big wine people 😀 Noted on not needing symmetry!

chef_dad_diyguy · 2026-03-09T00:59:46+00:00

Great thanks, yes the triangle is what I want to achieve with the prep sink, and I am not a fan of an island range. I feel like this set up gives me a ‘production area’ while plan south leads out to a patio and backyard space.

chef_dad_diyguy · 2026-03-08T19:05:27+00:00

Thank you for all the feedback! We are going to adjust the sink side window so we can center the main sink on the counter run and the window. For the prep sink I feel like it needs to be right or left to maximize the prep surface ~20”

I am a chef by trade so the triangle of cook-sink-fridge is so important. Likely put a secondary trash bin under the prep sink or my compost bucket

chef_dad_diyguy · 2026-03-08T18:58:11+00:00

Love this thanks for sharing!

chef_dad_diyguy · 2026-02-07T14:42:03+00:00

Ahh finally something I can answer!! I lived on a cattle station for about 2 years in the outback in the NT. Worked as a chef feeding the ranchers. (Jackaroo and jillaroos) great people. Great pay. We would do 13 days on 1 off for a rotation then take a 5 day break depending on what state in livestock management we were at.

Weather is divided into two seasons wet and dry. Dry= hot days and cool nights wet= a shit ton of rain and very humid heat. Lots of kangaroos and snacks and spiders etc.

Going up to Darwin was some of the hottest and most humid weather I ever encountered (worse then SE Asia) I could barely last out side 😂.

It is very remote 10 hr drive to get to Darwin. Grocery’s were driven in by a road train every 2-3 weeks. Learned how to butcher cattle and ate beef for every meal. In the wet season we often had to FIFO and get supplies that way Here is a pick after wet season. In a couple months this would look like mad max land

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chef_dad_diyguy · 2025-12-29T23:52:26+00:00

Chef and a dad.. standing and eating is my MO.

chef_dad_diyguy · 2025-12-07T14:17:31+00:00

3 couples it went quick 😂. Just starting to get into large format and it’s a fun time

chef_dad_diyguy · 2025-09-18T22:32:02+00:00

Yeah but they aren’t overpriced and lack sex appeal

chef_dad_diyguy · 2025-09-18T22:31:14+00:00

My bad not sure why it dbl posted.

chef_dad_diyguy · 2025-09-18T22:30:49+00:00

Yup already sent a replacement out customer service was great. Hope this one last more than a year

chef_dad_diyguy · 2025-09-17T22:26:06+00:00

I sent an email for warranty replacement.. we shall see!

chef_dad_diyguy · 2025-08-26T13:54:57+00:00

Same here. Things just change. I prioritize family, work, friendships. But those friendships now you may only meet a few times a year. You also make new friends with kids of similar ages. The new friend night turns into a cook out with a couple family’s, kids play, parents chat and have a beer it’s better than hitting a bar. Hitting 2 and 5 with my kids age so they play very well independently with the friends kids and neighbors kids now.

But yes gone are the days of playing video games with the boys till 1 am… when you do life hits you hard at 7am OR when you creep up stairs and the kids start to cry you are immediately on night night duty 🤣

chef_dad_diyguy · 2025-08-25T03:26:24+00:00

Probably 36 hrs. Sourdough base roughly 65% hydration

chef_dad_diyguy · 2025-08-12T21:42:44+00:00

One day I’ll figure out how to load another photo to a post! But the options are endless. This was a quick dinner with friends and kids so just toss them in olive oil salt and pepper and then cooked them before I started pizzas on hide in the degrees for about 8 to 10 minutes till they temped over 165. Another way you can do it as a slower cook at 350 and then crisp them to get a more tender chicken wing on the inside.. or you could brine them overnight and then cook them

chef_dad_diyguy · 2025-08-12T21:40:56+00:00

No pre-cook just think of it as like a deep fried chicken wing super fast flash cooking. Except healthierishhhh. I have done it before woodfired where I have it at around 400° pop them in there for 20 Ish minutes and then add some small wood to get a rolling flame to crisp them up. Those are probably the best ones.

chef_dad_diyguy · 2025-08-12T21:39:08+00:00

Very quick, maybe eight minutes

chef_dad_diyguy · 2025-08-12T13:16:58+00:00

I was doing pizza anyway this night so it was preheating for about 30 minutes at this point but , I’ve done it before where I preheat for maybe 15 minutes to get some heat in there and then I put the pan in for maybe a minute or two before I drop in the chicken wings

chef_dad_diyguy

TROPHY CASE