Getting Whisked Away in the Kitchen

Episode Transcript

(00:00):
This is the Homer Modeling Show,brought to you by Edge Construction Online.
Edge Construction Company dot com. That'sall one word, Edge Construction Company dot
com telephe number six So eight sixthree six three three four three that number
six three six edge. Joining usthis morning is Mike two week, owner
of Edge Construction. Mike, howhave you been great, Sean? Any
straight turtles in your neighborhood? Funnyyou had mentioned it? Uh, you're

(00:24):
gonna tell the story. I know. I'm sending you up for this.
So I got a call from mymy son lives one of my sons lives
south to Cambridge out in the country, and uh, I think it was
a couple of nights ago. Hecalled and sent a TEXTI picture and they
called and it was this big honkinturtle right next to his house. So
that is like a big snapping turtle. Like, how big is it?

(00:45):
He said, it's like two feetlong. The major thing anyway, Sean
this morning said he saw it onFacebook. Yeah, some must have posted
on Facebook. So yeah, it'slike the biggest turtle I've seen in a
long time. Have you ever likeopened up thing up and found like a
family of raccoons or anything in youryears of working or any other I've found

(01:06):
plenty of mice and you know,dead things for sure. Yeah, we
do. We saw. It's beena long time since we talked about the
the ir camera that I've got ared camera. So basically it it detects
temperature differences. So you can ifyou if you point it out a wall
and it's really cold outside, youcan see where the two by fours are
because they'll be colder because they're transferringcolder in and then where there's insulation it'll

(01:32):
be warmer. Well, several yearsago, we had a homeowner downtown and
small house downtown and we worked ona bunch of them and the home owners
said, you know, I thinkI have mice in my walls. And
I had the bright idea to shutlike take the camera and you could actually
see mice moving around the wall.So not to creep you out, but

(01:53):
if you do have mice in yourwall, don't call me. I'm a
carpenter. Well unless you want toremodel your kitchen or something. But yeah,
that's what the the the pest peopleshould do. They should buy any
infrared camera. Oh yeah, youhave to bring that back because you brought
that in one time. It's aneat Uh, it's obviously a legitimate tool,
but it's also really neat. It'sfun. Yeah, it's such techies.

(02:14):
I think you would have lots foryou just borrow up for a weekend
and oh this stuff. Then youcan tell me more about it than I
know. By the way, we'regoing to talk kitchens this morning, and
there's going to be some obviously alot of technology that that's Are we seeing
conduction stoves by the I don't inductioninduction? Sorry? Are we seeing those

(02:36):
becoming more popular? We are?And uh, you know a few I
could tell it was coming because whenI go to the like the National Builders
Show, when things start to show, I mean, they've been around for
longer than this. But when youwhen you walk up and you see somebody
putting their you know, boiling water, and then they pull it off and
immediately put their hand on it,You're like, whoa, what's what's going

(02:58):
on? But yeah, literally likethat don't do this on mic recommendation,
by the way, I mean,I think I'd still be nervous to it.
But and they boil water just ridiculouslyfast, is it? Kind of
and and because I obviously I'm sometimesconfused what they're called. I'm not at
all familiar with. Is it isit like a hybrid between like the convenience

(03:20):
and power of a gas stove,but also the then like the control and
the and the you know, nothaving fire of a of an electric or
what's the well. It is interestingto bring up gas because the gas stoves
have been a little under fire thelast year. I think maybe we've heard
about this, and at first Iwent, oh, no, it's just

(03:42):
our government trying to take away onemore thing. But I have done some
research on it, and uh,you know it is it is an open
flame, and it's consuming oxygen inthe middle of your room. And I've
been in classes where they say,you know, it's a lot like somebody
smoking right next to you. Now, for for my whole career, if

(04:03):
you were a great cook, youwanted a gas stove. And uh,
that is changing a little bit becauseof the tech that has come out in
the new stoves. And we doin my house we do not have an
induction stove. We've got a flatsurface, glass surface stove. And my
wife is an unbelievable cook and shehas said she would not go back to

(04:25):
gas. She didn't think like,because it's it's so easy to clean,
it's really manageable, and they've gottenbetter. They've gotten you can you can
control your heat. Now. Theinduction is like another level to that.
It's it's you need a magnetic surface. So the the pans are a little
different. They're not a cast aluminum, they're not a cast iron. None

(04:46):
of those will work. You've gotto have a steel magnetic surface, and
that's what that's what makes it go. Like, so, how does it
really work? I don't know,but I've seen plenty of demonstrations. Now
I think our next stove, whenwe need one, is is most likely
going to be an induction. Yougot to safety aspect, which is really

(05:06):
cool. How many of us havestood there trying to bowl of water,
going like, you know, whenis it ever kind to go? It
looks like it's really come a longway. Does that require any type of
special wiring or or anything like that? Obviously, if you're converting from gas
to electric there or to induction,there's going to be some some changes,
but it's it's nothing like special orextra voltage or well, it's a it's

(05:30):
a regular two twenty, just likeany electric stove. So yeah, it's
it's not really a big, abig problem to change. You know,
there's a lot of times we doa model. Even if somebody's putting in
an induction stove, they might say, hey, why don't you run a
gas pipe, so that if somedayI want a gas stove, that we
could do it. But increasingly wesee the move away from gas. Do

(05:53):
we see then the oven just gogas on on or excuse me, electric
on the oven? With those yeah, and not On the efficiency side,
you know, it's it's it's itis more efficient than an open flame because
you know, you're you're giving awaya lot of the heat with the open
flames. So especially induction where whereit's just going right to that magnimtic surface

(06:15):
of the pan, I think itsaves there. All those appliances are getting
are getting more efficient over time.So if you've got something that's ten years
old, generally the conventional wisdom saysyou can almost pay for that ten year
old stove, washer, or dryeror refrigerator with the efficiency of a new
one. That's very by the way, which it's interesting that we that we

(06:38):
started talking induction stoves because I didnot didn't think we were going to And
before the show, I said,you know, we've talked about kitchens a
few times on the program. Isaid, it never ceases to amaze me
that we often find something new wemissed aff Yeah. Yeah, as long
as we're on appliances a little bithere. I know, I don't know
where this figures in the mix,but we should talk about just in general,

(07:00):
what where the trend is going withappliances. Coming out of OH eight
UH and the housing crisis, ittook many years to get over. There
were the appliances companies got particularly hithard, and I think like a lot

(07:20):
of the appliances they made during thattime weren't that great. There was some
consolidation. This company, ate upthis company, and didn't really do a
good job of keeping them going.We are we are through all of that,
and it seems like we're coming outthe other side with much better quality
products and a lot of innovation.The European products are pushing things, you

(07:42):
know, like the Bosch type companiesfrom Germany. Some of the Japanese companies.
Some are great, some are maybenot so great. That's something you
got to decide for yourself. ButI think in general the trend is moving
in the right direction. We havetalked about tech before a little bit in
appliances and you know there's uh ifyou look at the apps on Sean's phone,

(08:05):
yes, you're any a couple ofdays to go through all. Uh
so you could you can probably figureout how to do this now you can.
The trend is. The trend was, Okay, you're gonna be talking
to your appliances. Okay, nobodyreally talked to their appliances. Then the
then the coup the manufacturers said,okay, maybe we should get smarter about

(08:26):
this and gear it towards diagnostics.Right, So, if you've ever had
something serviced, it's like the leastfun thing in the world to try and
get your appliance fixed. And there'sa bunch of reasons for that that I
I'd rather have your manufacturer explained becausethey're they're the naughty ones in this scenario.

(08:46):
But uh, now you can formost a lot of appliances, you
can contact the manufacturer. They canthey can basically talk to the appliance through
your WiFi. Uh. It willso self diagnosed. That's that's where the
smart portion went in some cases,and in some cases they can actually you
know, it's it's something on amotherboard. I don't know if they call

(09:09):
them that anymore, but if theythat they can adjust through Wi Fi,
they can make some changes and fixit. Or or they might say,
hey, if we send you apartand uh, it's like plug and play,
pull this one out, put thisone in. Are you willing to
do that? Versus try to setup an appointment and wait forever and blah
blah blah. So it's it's Iwas trying to find my there it is

(09:33):
when the app I use for mywasher, dryer and refrigerator. It's it's
It's interesting you mentioned that because Iremember the previous model we had I thought
was pretty high tech. It hada the refrigerator had like a little tiny
speaker like up in the core.And what you would do is you would
dial this eight hundred number and thenyou would hold your phone up and there

(09:56):
was like a tone like an errorcode that we couldn't hear, it could
receive, and then it would itwould communicate that there was something and then
they and then it was I don'thave worked through an app or how that
where I never actually had to reallyuse it. But now they're all like
all Wi fi, like you cansay what's the status of them, and
those type of things. We weretalking to about applying. So if your

(10:16):
fridge was out of power for awhile, would you would you get a
notice or would you do it?Oh? I get I get a notice
if the if if the like thefreezer drawers or the doors are open.
So first it'll it'll do this,It'll make this little little noise and if
if that doesn't respond, I geta push notification on my phone saying a
jar or something's going on. Butwe were taking my in laws were in

(10:39):
town the other weekend and they're big. They love garage sales and other things,
and we went to an estate saleand we're at this house. It's
a very beautiful old Victorian and wego into the kitchen and they have got
this gas range. I think itmight have been a Wolf brand, and
I don't know how long Wolf hasbeen in operation, but the thing had
to have been from like the nineteenfifties sixties, and it's still I looked

(11:01):
at it and kind of like apiece of art almost, yes, exactly,
And Christina's like that is absolutely beautifuland that is it can be.
And as we see with it,well that we're out in ten lifetimes.
No, No, as we seethat, and as we see and think
about you know, we talk aboutand we're going to get into things like
countertops and flooring other things. Youwant longevity and durability. You don't have

(11:26):
to settle for disposable appliances either,to you. No, no, you
know, the the jury's still outon this new batch and how long it's
gonna last. I don't know,you know, I remember my grandma had
a forty year old may Tag thatstill ran like the day it was Brandon.
I mean, not many computer chipsin that machine, you know,
is very simple. We're not there. I mean, I don't think appliances

(11:50):
are going to last forty years,and maybe shouldn't last forty years. But
like I said, the overall qualityis getting better. The some of the
tech that we thought was a littlegimmicky has gotten better and it's now lasting.
I remember we we had a homeownerthat bought one of the do you
remember the fridges with the TV's inthem? Yes, this is like maybe
ten years ago or something eight tenyears ago. Uh, they didn't work

(12:11):
forever, like it's going to bea problem now now last year at homeowner
get a u a high tech fridge, the highest tech one I've seen for
a while. Uh. This thinghas a screen, a kind of a
live action screen on the front ofthe door where your kids can draw in
it like a whiteboard. Or maybeyour background is just the weather report,

(12:33):
or you can watch TV on it, or you can be at the grocery
store and pull up your app andlook. It's got cameras inside so you
can see, Oh did I arewe out of milk? Okay, We're
going to check our app. Nowyou feel kind of a deficient. You
don't have to go shopping. Ithink I know what I'm doing after the
program this morning. It's a greatweekend to get out and do a little
shopping. Yeah. Talking with twoEgg, owner of edge Construction online edge

(12:54):
Construction Company dot com speaking of technology. Edge Construction Company dot Com. Some
great stuff there on the website.We're cool. It's been a few years
since you put the little slider onthere so you can see the before and
the after of some of the projects. Also links at edge Construction Company dot
com to Pinterest, Facebook, anda biggieven think about doing remodeling? How's
houzz? Just head on over toEdge Construction Company dot com. See those

(13:16):
links you've been inspired to thinking aboutdoing some remodeling. I love to talk
to that Edge Construction. I gottajust pick up pone gave a call six
O eight six three six three threefour three that number six three six Edge
welcomes into our conversation with Mike two. You we're talking kitchens this week here
on the Homer Modeling Show with EdgeConstruction on thirteen ten. Do wuibi.
This is the Homer Modeling Show broughtyou by Edge Construction online, Edge Construction
Company dot com. That's all oneword Edge Construction Company dot com. Telp

(13:39):
number six so eight six three sixthree three four to three that number six
three six Edge talking kitchens this weekwith Mike two. Wag up Edge Construction
and Mike talking that last segment aboutsome of the different technology and different things
that are coming out and new thingsto the market, not new at all,
but not a not something that's alwaysbeen available when it comes to countertop

(14:00):
quartz and quarts. Obviously not necessarilyit's a on the grand scheme of things
compared to Marble, for example.It is a newer product, but definitely
it's been around a bit. It'san amazing, absolutely amazing product. The
thing that is new about it isjust the different processes for coloring, and
like any type of if you wantit, am I right on this,

(14:22):
you can get it, can't you? Pretty much? So Quarts has been
it's kind of our radar for thepast I don't know, ten or fifteen
years somewhere in there, but thepast maybe six seven years we've probably been
ninety five percent more or even morethan that. At Edge Construction, we
sell a lot of courts. There'sa few reasons for it. One is

(14:45):
just a selection. Like you're saying, I talked about the National Biller Show.
When you go out there, youbasically see new designs and courts.
There's a lot of full slabs ofcourts out there that you can look at
and see what they're coming up with. For a long time, the courts
people would mirror things like they youwant a granite out of Scotland or Italy.

(15:11):
Okay, they can do that.You used to be able to do
that. You'd you'd buy, youknow, put an order in for a
slab somewhere over there. It getscut of the mountain. It's not quite
like this, but they they havesome pieces there. They process them,
send them over on a ship.It gets further processed here and then installed
your house. It's very expensive.Now you can in America all over America.

(15:37):
Most of our stuff comes from Minnesota. I believe it's the Cambria stuff.
Their designs are so good. They'rethey're they've taken Courts and made the
design so they make the look ofthe natural stone. Courts is a stone.
It's actually harder than granite. Whenthey do it, they they press
it and grind, use binders andget it together and ends up a really

(16:00):
stable, good, strong product.It's a couple other reasons Courts got popular.
Like you said, the choice is. We probably have about thirty regional
granites that we have in our shortroomand we still sell. Granted, I
mean it's a great product. There'snothing wrong with granite. But compared to
the hundreds of Courtz products that wehave, and you mentioned marble, we

(16:23):
have I don't know how many.We probably have fifty quartz samples that are
basically based on marble products. Soyou can have the benefit of courtz the
hardness of it. You don't haveto treat it. It doesn't stain very
easily, and it's very stable versusa marble which is twice the money,

(16:44):
and it stains pretty easily, andit's hard to work with the chips it.
Once it's installed, it's great.A lot of there's marble around from
two thousand years ago that people used, but Court's just a better product.
If the folks from like the GlobalGranted Association or the Global apologize, well
also if they're listening. Uh,Mike and I would love to tour one

(17:07):
of your factories. Of course allexpense paid on on their association's part,
but we'd love to do a show. Just I wouldn't weekend in Italy.
I don't know exactly exactly. Andlike I said, it's it's still a
great product. It's a great product. Uh. The price point has gotten
better, I think partially because ofthe competition that they're facing, so we

(17:27):
people do pick it out. It'sjust it's just hard. If you've got
this picture in your head of whatyou want, chances are you're going to
find it. In course. What'sinteresting too with the with the Courts comparison
and kind of some of the greatbenefits and why we see so much of
it is is it's no longer likeit used to be. And I remember
some of the very early courts asyou'd see as it was, it was

(17:48):
like, uh, it's pixelated,yeah exactly, and now it's it's unless
you get up and maybe look belowor I don't even know, you cannot
like it is indus ainguishable visually.And obviously we talked about the improved performance
then than what it's doing. Dowe have they come up with and and
maybe this is something that I'm gonnasay it. They're gonna say, we're

(18:08):
on it, like a wood grainlook quartz. Yet that looks like I
have seen that, But oh,I was gonna bring up that. You
know, they they spent all thistime mirroring natural stones, and the last
couple of years when I go tothe show, they're actually coming up with
things that you don't find in nature, some interesting colors, some some cool

(18:30):
stuff. Now we have not seenthat make it out to us in the
field yet. We've seen it inuh in samples like at the shows.
But we're hoping to have some ofthat stuff in our showroom soon. Could
like a packer fan request like agreen and gold. Uh you know you
probably yes, I mean you'd haveto convince us to do it. But

(18:52):
it's there. There, There arethat. That is the weird thing about
courts is there are there are applicationsfor almost every color because commercially, you
know, there's I don't know,if you go into a fast food or
whatever, they might want a redor a purple, or a green or
a pink or I don't know whatcolor. And we actually have samples of

(19:14):
all that. They don't make it. They don't see the light of davery
often in our showroom, but wedo. We do have the samples.
Talking this morning with Mike two Egg, owner of Edge Construction, talking about
designing that dream kitchen, some ofthe stuff that goes into it, some
of the options available in One ofthe great things is there are so many
great options, And Mike mentioned gettinginto the showroom at Edge Construction seeing these
these options and seeing some of thesedesign ideas, it'speaking of an also an

(19:36):
opportunity to get an idea for design. The website edge Construction Company dot com
that's edge Construction Company dot com showsa lot of great recent projects they've done
at Edge Construction. The big linkthere though, how is Houzzy from Edge
Construction Company dot Com has a verywe know you remember how many projects you
have off the top of your head. It's sill like one hundred and seventy.

(19:56):
I think it's amazing. Yeah,it's a lot of products. There's
a lot of stuff, a lotof stuff to go through and get ideas
and inspiration. And Mike, speakingof ideas and inspiration, I know for
you as a carpenter, things likecabinet tree and the build quality and the
design quality of good cabinet tree,that is something that's very high on your

(20:17):
list. And we've talked in previousshows. Not only is it is at
high end list. And we weretalking and I mentioned earlier maybe a trip
to Italy to see where this stuffis manufactured. You actually, when it
comes to your the cabinet lines youcarry at Edge Construction, you make sure
you've gone to all these all thesemanufacturing facilities to see eggs, not only

(20:37):
the finished product, but how it'sput together, how it's assembled, to
make sure it's up to your standards. Yes, you know, I mean
it's not Italy, but if youever want to go to rib Lake,
Wisconsin, which is somewhere near theNorth Pole. I'm not sure it's up
it's up the long ways, butthey build great cabins there and they have
become our main supplier. It's calledGreat Northern. And it's really interesting to

(21:00):
go there because generally if you golook at a good sized cabinet factory,
now a manufacturer, they are gonnathere's gonna be a lot of automation,
a lot of scene and see alot of things like that. And it's
not that they don't have that,but rib Blake, Wisconsin, in this
manufacturing facility, they still have alot of people involved, and so I
think there's like pride there it.Instead of getting checked like once at the

(21:23):
end by some inspector that's watching cabinetsroll by, this gets everybody does their
job. Everybody inspects every part ofthe process and the result is you get
a better product. And so weeased into them. I think our first
stuff was probably a couple of yearsago. Now we're going pretty whole hog
with them. I mean we stilldo quite a bit of well Burnforest stuff.

(21:45):
It's a little better price point,still a good cabinet, but we're
really happy that we took on thisline. Not just the structure, but
the finishes are important too. Andthat for people that think, oh,
it's just like a oh they justpaint them or there is more, Yeah,
replicate that faintly. Yeah, it'sreally hard to do. Yeah.
And so here's the thing. Sowhen your spring finishes paints or stains or

(22:11):
Polly's or whatever you're gonna put on, and you're doing that in a you
know, it's it's in in ain a cabin factory. It's like lab
conditions you have. You have perfectconditions. You don't have a breeze,
you're you're sucking with all the dustand the smells. You you have a
clean environment. Your your spray isrunning out constantly, so it's never plugged,

(22:33):
it's never over spraying, it's neverclumping. There. They get really
specific and familiar with the products.And so what happens is we got in
the field and there's a problem.It's much harder for us to fix.
So what we want is something tocome out of the factory and be perfect
every time. And that that's tootough a test. It doesn't happen.
I hate to break it to you. We generally have to do some work

(22:56):
on almost every product that we install. But the great Northern people, like
I said, there's there's, theirlevel is higher and we do like how
they finish it and the products thatthey use and the process that they use.
And one of the things with thewith the kitchen especially but obviously every
room in the house, but thekitchen especially, it seems to be you

(23:18):
want it to look great, butyou think about the wear and tear.
I know we've talked about I don'tknow if I'm the show, but off
the show kiddos and they're not alwaysthe most gentle with cupboards and drawers and
sometimes deciding when they're especially little,that that pulling the drawer out might make
a nice little step, or youknow, just being kids. Kitchens and

(23:41):
and modern kitchens need to stand upto that stuff, don't they. Well
I hope so now we don't RECOGNIdon't use your drawers as stuff. So
but but yeah, I mean Ithink that nothing is no maintenance, right,
keep it clean, take care ofit, do minor repairs like we

(24:02):
you know, we we give youkind of some care products to go along
with it. Take care of thosethings as you go. But right,
the better that that factory finish needsto be a durable one, and generally
they're much more durable than something youcan do out in the field that we
can do on the field they doA paint is just not paint now,
it's it's a it's a chemical processthat you know will harden. There's there's

(24:26):
different formulations for this stuff so thatyou can have more durable products. And
like I said, that's something wepay attention to when we're when we're looking
for products to sell. What's what'samazing to me and I was listening to
it was it was a podcast andthey were talking with somebody who for Volkswagen
Automobiles, uh, car paint andand car paint, cabinet paints and stands.

(24:49):
This is more and just when youwere talking there just about about you
know, some of the conditions thatthat they're that these that these paints and
stains are applied and there is areal science to paint and not just color,
but like the paint chemistry. It'sI was like, these are things
I'd never I never thought of,but they make it. They do make

(25:12):
a huge difference. The other thingtoo, is and as we just kind
of don't want to tie it necessarilyin with cars, but an important part
of your cars it's availability that ifsomething does go wrong, repair ability,
serviceability. And that's one of thethings with these with these with these cabinet
manufacturers is if, for example,the kid does climb up on a on

(25:33):
a drawer and bend some of thehardware, this stuff is is available to
be serviced and repaired. And youknow you're not. It is it is,
and we were happy to help youout with that kind of stuff.
And we've had we've had homewers thatsay, you know, my kid took
a fork and scratched my cabinet door. Years after we do the kitchen.

(25:56):
What we'll typically you can do withthat kind of thing is we send that
door back to the manufacturers, sayplease send us a new one like this.
Now that'll be a charge. It'sit's but at least you can get
what you need, and that that'salso important. You know, I have
a manufacturer that's willing to do thosekind of things. Talking this morning with
Mike two Egg, owner of EdgeConstruction, the website edge Construction Company dot

(26:18):
com. That's all one word,Edge Construction Company dot com. There telp
number six O eight six three sixthree three four three that's six three six
Edge. Of course, Edge Constructionbrings you the Homer Modeling Show right here
on thirteen ten WIV eight. Thisis the Homer Modeling Show brought to you
by Edge Construction Online, Edgeconstruction Companydot com. That's Edge Construction Company dot

(26:38):
com. Great website and resource.They're Telephy number six O eight six three
six three three four three that numbersix three six Edge hanging out with Mike
two Wig of Edge Construction this weektalking about kitchen remodels and as we as
we think about kind of planning andthose type of areas when it comes to
design and options for a kitchen remodel, are there certain areas that are just

(27:00):
how would I say, like thingsthat are just universally now when people come
in and say we're going to doa kitchen remodel, this is something I
want or like islands and obviously notevery keych you cat, but is that
like one of those where people areright now just saying this is something if
we can, I have to have. Yeah. I think there's almost never
a time where we're not trying tofit an island in somehow, and we

(27:22):
do get pretty inventive. Sometimes wecan take so a normal cabinet is twenty
four inches deep. Whether I don'tknow if you knew that or not,
but it is twenty four inches deep, and so we can do actually reduce
depth cabinets. So we have reducedisland cabinets down to like eighteen inches.
You can do it in three inchincrements, I think, you know,
so you can get and you canstill have drawers, you can still have

(27:45):
all the goodies, but it's it'seighteen inches, so it's less. It's
two thirds of the full size,but it's better than nothing, right,
And then you can put a countertopon that and have your overhang me a
little short, maybe eight or tenchoes, so you can still get seating
up there. And now you've gotan impact that's a lot smaller than a
full two foot and then a onefoot overhang, so you're you know,

(28:07):
you're at over three feet a littleover three feet. Maybe you're getting that
thing down to you know, likea footless. So it makes quite a
bit of difference. There are timesthat we just can't get an island in
there. It's it's somewhat rare,but sometimes it just doesn't make sense,
like we'd lose by gaining the island, we'd lose something else. Uh So
I do want to do that,but yeah, one of those things that

(28:30):
are in everything, so our lightingpackage. Now, the reason we don't
talk a lot about lighting even onthe show is it's just become standard.
We do we from the first,from the start, unless you tell us
not to. We're gonna figure underunder cattent lights. We're gonna figure a
good background lighting with led canlights.We know you're gonna want to put fixtures

(28:52):
above your island or peninsula, soand maybe a fixture above the sink.
So we're gonna instead of like makingyou opt for all that stuff, we're
just gonna include it from the start. Because my theory has always been,
you know, if this is whateverbodywants, then that's that's got to be
the basis. Pendulum lighting and thosetype of things. That seems to be
the area where people tend to doa little bit of design there. That's

(29:14):
that's kind of you mentioned kind ofthat that that standard package. You know
you're getting the under cabinet and thattype of thing, and that's that's really
good for illumination. What about thedesign features there, like some of those
pendants and other things as well areYeah, so those lights, those penet
lights that hang down over an island. You know, I don't know where
people are finding this stuff, becauseyou're not going to find it in the

(29:36):
big box stores and maybe not evenin the in the lighting stores. We
have accounts set the lighting stores,and we let our people go there obviously
and buy on our account, butI'm assuming the online world is full of
options for this. The the amountof light that you're getting from some of
those fixtures isn't necessarily a big light, but it does give you a look

(29:56):
and it can really add some personalityto your kitchen or you're space. And
so we want to make sure we'redoing a good job with the background lighting,
kind of that base level of lighting, so you're not necessarily relying on
especially fixtures, you know, toprovide a ton of lights, so you
can do a lot of work.It's a lot of and I think I
know the answer. As a matterof fact, I'm almost one hundred percent.

(30:18):
Is a lot of this possible thanksto the benefits of LED. And
I know one of the concerns youhad early on was the kind of that
blue hue, and that's been that'sbeen remedy. He've been taking it's they're
amazing, but they're just people thatdon't know. LED lights are able to
do things that other types of lightingjust it just wasn't an option previously,

(30:38):
was it. It wasn't. Whatit's done is give us a lot more
control of how you want to lightyour space and how you want the light
to look. You can pick yourlooms. I believe the or you can,
so you can. You can.You can go from daylight to something
brighter. You can if you reallylike that blue old school LED look,

(31:00):
you can actually get that. Iwouldn't recommend it necessarily, but you can
get a softer light and then youcan do it. So now we have
taken dimmers for granted kind of ourwhole life are like they just you just
do it. It took led alittle while to figure out the process,
and the dimmers that first came outwe had a lot of problems with they

(31:21):
flickered, there were issues, theyquit working. Those problems got solved four
or five years ago and now wejust really haven't had any issues since then.
So the only new thing has justgrown. It's given us a ton
of options, whether it's small pucksto good size six inch can lights.
They're not really can lights. They'rein an inch thick, but they look

(31:45):
like a recessed light. But thelight is actually better. Do we see
is? And I know that thePreble household is a big conversation about water
is like cause my wife and son, do you have good water or are
you? So? We do?But and that's that's the city side,
and we speaking we have excellent water. We do have. We've what we've

(32:07):
gone to is we've actually picked upinto those water coolers. You get the
big five gallon jug yet. Yeah, but I know a lot of folks
that have done kitchener models that havesaid we want to do like whether it's
a built in row or something likethat. Is that something that we see
in like if people are kind ofassembling their dream kitchen or are they oftentimes
relying you've got the refrigerator that mayhave it, or actually having a special

(32:29):
spigot attached or anything like that.Is that you can't I mean, I'm
spoiled. We live in the countryand we have well water and it's very
good. Yes, When I drinkthe ro water. To me, it
doesn't taste good. It's like theytake everything out of it and there.
But there are some people that loverow they have it. So we do
quite a few ros for people thathave had in the past or they want

(32:51):
to maybe they just have really badwater. If you have really bad water,
it actually is a good option.Uh. There are a lot of
people that don't want to drink thechlorine and some of the things that they
put into city water, which isprobably what you're influcing you. It's not
some of those things are necessary,right, and and I think some of
that is up to debate a littlebit of what is necessary. And some

(33:12):
of it's like we we cut theend off the ham because Mike Graandma did
it and we we thought there's areason for it, and we just always
do it, right yep. Uh. And so like I I think it's
good to question those things. Andnow you're on the you're on the city.
What are you you're so if you'rean adjutant, now just get the
greatest water tap. But yeah,all this is worth thinking about. So

(33:36):
like what we want to do ishave a discussion. Okay, what what
is your what are your thoughts onthis? How important is this to you?
Do you want to do something different? Are there are there other filtering
options that we can do that aren'tmaybe not quite an r row that can
fix some of the problems here soyou can get get to where you're going.
So it is a it is athought think about getting water to where

(33:57):
you're going. Fillers, uh,pot fillers by the way, I've never
used one. I see them,and I think there is it like is
when it comes to the plumbing behindthe wall? Is it is it a
is it like a full on faucet? Or is it is it faucet?
Yep? And the the the trickhere is if you're if your stoves on

(34:19):
an extra your wall, you're notgonna be able to probably have a pot
filler, right because you can't putplumbing into an exterier wall. It's a
really bad idea. Uh so thatdoes limit it. I mean we're we're
not. I think more times thannot stoves are ending up on exterier walls.
H When they're not, we alwaysbring it up. I think it
would be if you if you're buildinga new house. I think it's one

(34:43):
of those things that people would want, and we see that pretty often.
Uh, it's kind of a nobrainer to install when it's when it when
it's new, if the if thepathway is tough, like if it's you
know, it's gonna that just likedoubles the cost or something. We see
people going. You know what,it's not that important to me for myself.
Uh. You know, if Iwhen when I'm making my mac and
cheese, if I could just notfrom scratch by the way, I could

(35:07):
just turn on the I think itwould be pretty handy. But I know
I've talked to my wife about it. She would love to have a pot
filler someday for sure. Think aboutthat. Yeah, anytime if anyone say,
if you're to do the thing,you have to fill the pot and
then kind of over them. Howpeople are you feeding? Yes? Have
you ever had a thing called grablakes? Oh? Okay, a lot

(35:30):
of water? Yeah? Wait forthose that go on sal like a hose
attachment. You can just go forMike, you're giving me ideas and I
don't know that they're good. I'lllet your wife shoot them down. Yes,
exactly. Talking this morning with Mike. Two egg oder a bench construction.
We always have way too much funthis show. You can learn more
online Edge Construction Company dot com.That's all one word Edge Construction Company dot

(35:52):
com telf number six SO eight sixthree six three three four three that number
six three six Edge. We'll continueour conversation with Michael find more ways to
get us in trouble the kids andwe will do that next as the Homer
Modeling Show continues here at thirty tenWIB. This is the over Modeling Show
brought to you by Edge Construction Online, Edgeconstruction Company dot com. That's Edge

(36:13):
Construction Company dot com tel for numbersix SO eight's six thirty six three three
four three at number six three sixEdge and Uh and Mike. We were
left off talking about about water andwe talk about designing what your water comes
out of, talk about a designfeature and something that why it's great to
work with your designers the Edge Constructionis the idea of a simple faucet can
be overwhelming. And that's where likehaving the guidance of designers really comes into

(36:37):
play, doesn't It does because thereare a lot of options we've got.
We've got several that we can showyou in our shoreroom and we're gonna show
you things that people usually pick.Okay, so we're not trying to force
you in the direction of being acrowdfouler. But there's there's a reason people
pick that stuff. I have noticedthat. I mean, there's there's some

(36:59):
there's some tech options now right,we've talked a little bit about that where
you can you can bump the kitchenfocess and it'll go on. You can
bump it and it'll go off.Basically that system has been around for quite
a while. We have people thathave used it. It's they like it.
It's not a problem, no problem. It's more on how things look.
I think if you went back tenyears, I remember maybe three or

(37:21):
four finishes. Now there are somany finishes. I'm talking like the main
ones would be like a brush nickelor a stainless look chrome. Now you've
got the bronze that's making it,or oil rubbed bronze which is dark or
matt black or but they're also liketwenty more that you can pick from.
They get pretty obscure actually, andjust a general look. So we Cohler

(37:46):
is our starting point. I alwaysdo a little add for Coroller because they're
Wisconsin company and we use the heckout of them. But if you go
on to a website now, you'regoing to see the trend is a little
more modern. It's actually a littlemore modern for my taste. They still
have all of our standards and thensome, but I can see where it's
going a little bit. I'm curiousto see if that is going to really

(38:08):
take over in Wisconsin. It looksto me like big city living kind of
some of it. But those arethe trends in the faucet side. Do
we see the kind of like theit's just kind of the overall designs,
well, kind of that standard gooseneck, the kind of that little hook
that comes up. Is that kindof yeah, the most popular. Obviously
there's nuances to that type of design, But is that kind of the one

(38:30):
most people are looking at these Itis, and and they've you know,
they just keep making that better.Yeah. I mean it's not like how
many ways can you design a faucet? I guess how many can you come
up with something radically different? Atthis point? I don't know, but
they seem to be changing it fiveor ten percent, And it's usually smart
improvements that sometimes they're visible and sometimesthey're not. Maybe they just work better,

(38:52):
you know, maybe they retract better, maybe they they they handle water
better, you know, maybe they'reeasier to work. Talking about some some
trends and other things just kind ofpopped into my head. Air fryers in
the last couple of years have beena blessing for many of us. Maybe
not our waist wine. You're Ilove air friars. I'm not supposed to.

(39:15):
But do they make any type ofbuilt in system like that yet or
is that something that because it alsokind of reminds me of the other night
Madson and I made a pizza Youremember the Pizazz pizza oven from forever ago.
I still have my. It wasIt was basically a tray and then
like a little C shaped thing thatwent around it. Yeah, and from

(39:37):
when I was single. I stillhave mine. So we busted it out
and used it. It worked great. It still works just as good.
But I thought this was a greatinvention. If you would have asked me
back in the late nineties early twothousands, these would have been everywhere,
and I would have had one inthe kitchen like that, and the George
in every kitchen. Did you everhave You don't know what your but to

(40:01):
the airfire thing. Yeah, sowhat what we're noticing, like, uh,
if you look at some of ourkitchens, you'll say, oh,
they've got a double oven. Well, they may have a double oven,
or they may have a one realoven, regular oven, and then another
thing that's convection oven slash air fireslash. You know, you can do
a bunch of things in it.And so that's that's what we're seeing,

(40:23):
is more of those kind of combounits where there's something different in that in
that in that it might be agood sized oven and then a smaller one
above it, and it could operateas an oven also as like a normal
oven. And if you do havea countertop, airflyer and a pizzazz,
you guys can build a beautiful pantryto store them in nice exactly right,

(40:43):
We're just going to tuck them offto the side. Yeah, that's the
way to do it. Talking thismorning with Mike doing of edge construction,
but think about doing some kitchen remodeleror any type of remodeling. They love
to talk with you. I canjust pick a phone, get a call
six so eight six three six threethree four three that number six three six
edge the website Edge Construction Company dotcom. This is the Homer Modeling Show,
brought to you by Edge Construction.Right here, I'm thirteen ten Do wuib A