23 September 2009

Corner Play

For kitchens where a conventional corner cabinet just won't do, this angular drawer may fit the bill. When closed, the front panels are flush with the flanking drawers; a concealed fingerpull keeps the design discreet. ernestomeda.com

3 comments:

  1. I had friends with such a drawer in the corner of their kitchen years and years ago. The edges of their drawer were cut at 45s so it not only fit flush, it almost disappeared. If you glanced at it, it was two drawers. It had two almost opposing knobs. Obviously, the one you selected is much prettier. I found it utterly irresistible. I found an excuse to open it every trip to the kitchen. I'd pull the knobs in a non-intuitive direction and the drawer would mysteriously slide open. A drawer with a pie-shaped missing piece. Beneath this drawer were lazy Suzanne shelves, the sort where the door and shelves rotate together. They were almost as fascinating. The doors were also cut at 45s, so they only rotated in one direction and then back again. I suppose one had to be larger than the other. They have since been perfected, I believe, but these were just shelves, not baskets, round shelves with tiny lips. They were too small for large things, things that would otherwise have ended up in the corner, and too low for the tiny things like seasoning bottles that... Well, that tended to fly off into nowhere, especially if children were involved. Of course, when you tried to retrieve something, what you needed was a small child to retrieve it for you. They learned the hard way about storing fruits and vegetables. But the drawer on top was always fascinating. Through the years it went from knives, tongs and wooden spoons to a catchall drawer — rulers, twine, ball point pens, appointment slips, Realtor pads, Taco Bell seasoning packets. Since it was hidden so artfully in the corner, it was all too easily forgotten.

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  2. Also, as unworldly as it seems, isn't it annoying that Ernestomeda has a division "dedicated to designing galleys for Yachts, Mega yachts and large pleasure boats." I mean, it's something you might have thought to do yourself, but as Clementine bemoanes in Eternal Sunshine of the Spotless Mind, "Someone's got that job."

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  3. Finally, proving that one post is worth a thousand words, did you notice Ernestomeda's wine storage ideas? One kitchen has 105 bottles of wine cleverly stored on the wall next to and above the stove. Not only beautiful, but highly practical as well. You can grab fresh bottles of wine as you cook and not have to run down the stairs. Also, when the neighbors drop by, or your average Russian oligarch helicopters in, you won't have to describe your wine collection, you can just point to the kitchen wall. Why would you have all those expensive, delicate bottles of wine in the cellar when you could show them off right in your Ernestomeda kitchen?

    To be charitable, let's say the wine is not being stored in the kitchen, it's being staged. The host carried or had carried 105 bottles of wine up from the temperature controlled cellar to serve to his guests. Let's say it's Memorial Day Weekend, or Bastille Day or something. For a three day weekend party, 105 bottles, under normal circumstances, would suffice for two hosts and 33 guests drinking one bottle a night. I mean, it's not like the bar won't be open. You'd also need ten guest rooms sleeping three each. Of course, if it wasn't just a weekend, but an entire week, then 7.5 people could drink two bottles a night and make due with only two or three guest rooms, or maybe the living room floor.

    There are two kinds of nouveau — Beaujolais and riche. If all the bottles are Beaujolais, then obviously the owners intend to drink them while the drinking's good. But, if it's nouveau riche, I can almost hear the Ernestomeda rep explaining that storage temperature is just something they came up in the olden days so people would build cellars. If you like wine, you should like looking at it too.

    Modern room temperature is about 20° warmer than traditional cellar temperature. There are three things that destroy wine:

    1) heat (wine should be stored or aged at somewhere near 55° F),

    2) light (not just sunlight, of which there are ample portions in these kitchens, but the ultraviolet emissions from light bulbs as well) and

    3) air (hence the very long tradition of covering the breathable cork with lead foil, now wax, plastic and screw tops).

    There's a wonderful explanation of this here.

    Also, not to be overly picky, but notice that books are displayed under the counters most likely to encounter spills. This is like watering plants over bookshelves of rare books. You would only do that if you had no idea what books are. Sort of like storing wine in the hottest part of the kitchen.

    But, what they do right, they really do right.

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