retread
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Posts posted by retread
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[quote user="chessie"]
I am surprised that Napoleon hadn't got round to numbering every single village, hamlet, commune in every Department - he must have got side-tracked somewhere or another. [/quote]No but he did produce a map showing every parcel of land and a great big book showing who owned it, all cross referenced---------- Le Plan Cadestral----
For Rural areas this is straight forward, By entering the Post code and lieu dit name, sometimes only one house, into the cadastral search engine the exact location is displayed..As the add says "Simple?"
For you town dwellers Numbers and street names seem the order of the day.
As for little signs the lieu-dit is normally shown on white plaques with a black arrow, hidden in an ancient bush.....there's an opening for a woolyperson somewhere.
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Coming back to the name of the area 'lieu dit' when you bought the property you may have received a piece of map (plan cadastral) showing the location of the property and land that you bought, which should be over printed with the name of your 'lieu dit' or search for yourself on:-
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[quote user="chrisb"].
SWMBA has now seen some she likes the look of - unfortunately from John Lewis, so I will be trying to discover who makes them for them in case they are available in France. If not then it's probably another van hire job!
[/quote]John Lewis will deliver to France but at a price, I tried them for some bedlinen, I thought not an insubstantial order circa £400 but they still wanted £60 to deliver... but maybe cheaper than a trip to blighty or see the firm I used in an earlier post.
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We actually visited the showroom, I had seen their advert in the back of 'good housekeeping' or 'Playboy' or some other Quality magazine, Showed the Boss and promptly forgot about it, the units looked too good to be true and as normal (old sceptic) If it seems too good.....it is.
But we were near Yeovil and had just bought some in Oak Kitchen/Dining furniture in North Devon when the boss decided we should visit the Old Creamery. Like you we had difficulties tracking the kitchen man (Dave White?) but upon our return home he phoned us at the time we had arranged ! And we ordered the furniture by phone and subsequently had it delivered here to the Dordogne with all our chattels when we finished the build....long story. We also about nine months ago phoned them and asked for Kitchenman to ring us back (in France) and had more stuff delivered.
If You are travelling over here and want coffee and a peek at our kitchen pm me for my address in Thiviers. same applies to any one else who lives locally we want to widen our circle (well dot actually).
The units make a cameo appearance on:
http://www.totalfrance.com/france/gallery/retread If I'm allowed to post it!!!
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[quote user="WJT"]
I have had in my mind that I would like solid oak and the only price I have received so far is from a local carpenter because of what I read on this thread. But he is very expensive. I have never thought of pine and will now have a look at that. I want the wood painted regardless so it really shouldn't matter if it is oak or pine. I think I will finally have to give up on the painted oak one I fancied on Kitchens123.[:(]
However, I would be interested to know about your pine kitchen. I have heard that solid wood (oak and pine) will move a lot and if painted, the frame can move from the centre panels and show the area not painted as well as sometimes holes and gaps. Have you had this problem with your pine kitchen?
Also for those of you with handmade wood kitchens, how are your drawers constructed? Are they also solid wood are are they metal?
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we have had our painted solid pine freestanding dresser and sink base for three years now and have seen no signs of shrinkage etc, provided that the wood used is not still in leaf ,that the paint is properly applied and that the humidity or lack thereof remains constant you should not have problems, I have found that suppliers of kitchens using particle board will often use this argument to promote their product.
Drawers:-
Solid pine throughout, they work sitting in metal roller bearing slides.
Reference to these units has already been made in the early part of the thread (page 2). Looked at kitchens123 ....do they supply free standing furniture?
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Best of luck BTW just back from a foire in Perigueux and there was a stand there try www.promomeubles.com they had a very small butchers block @ €800 and a larder cupboard @ €1700.00 Too rich for my tastes(and pocket) but it may show what is available in France. Let us know how you get on.
Roger.
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[quote user="Jo"]The Telegraph newspaper has included a supplement called Bargain Britain recently and highlight a firm with the website kitchens123.co.uk for top name kitchens at bargain prices. Sorry don't know how to make it a link[:$] Any good to you?
[/quote]Always include the www. bit ie www.kitchens123.co.uk
Roger.
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[quote user="confused of chalus"]Just wanted to say thank you Retread - have had a wonderful few minutes drooling over those kitchens. I can but dream! What is 'domestics' in Bordeaux?
[/quote]Its a retailer in Bordeaux try www.domestics.fr/ Bilingual site, you should note that The Units you looked at are all free standing and do not contain any chipboard, PVC edges and come fully assembled
I do admire Ikea, how have they managed to convince so any people that they sell good value furniture, I've always believed that IKEA was danish for MFI!
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Minus 12 deg...gosh I must have been Hibernating then, I'm lucky in that the pump etc are inside the garage, all the pipework is well below ground etc, but I do agree that if you have a pump and pipework at ground level or an above ground pool ie Magiline or desjoyeaux pools it is much safer to drain down, but I notice that the pool experts hav'nt bought me up short on the water density/temperature and sub soil temperatures. Think does the fresh water mains supply freeze to the house?, just trying to provoke a discussion!!!
"Reading another post Re; the cost of ( professionally) winterising a pool; the prices charged (€110 to €410) and I assume another similar cost to de winterise the pool, seem very close to the cost of a new pump over a couple of years." Discuss.
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I also have a salt pool in the Perigord Vert, cant say that temperatures have reached any lower than -5 deg here but I do keep the pump running all winter through, seem to remember that water has its greatest density at -4deg perhaps that stirred up explains why no problem so far also the sub soil here rarely freezes and acts as a heat sink, the wind chill could be an additional factor so keep the cover on.
edit:- sorry water density is greatest at + 4 degC not -4!!!!
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[quote user="Northender"]
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I'm interest in your comments about a ceramic frieze , would the additional weight not try and pull the liner away from the pool wall?
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The frieze is made of pool liner type material and is stuck in position, your local pool shop should be able to show a selection of patterns and order you a big roll and some glue.
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I know it may need a van but the price saving by buying in the UK can balance that out try.....
http://www.oldcreameryfurniture.com/index.htm My belief is that they can give a very good run for money against many 'bespoke' kitchen suppliers not mentioning any other names!!!
We recently bought a waxed reclaimed pine Larder Cupboard, a freestanding Sink with ''Belfast'' evier and a dresser unit, good quality, better price, choice of ''Farrow and Ball'' Colours, and we used the Guys at A1 UK and European Couriers for transport.
Similar units were available from 'domestics' in Bordeaux when I last looked.
[email protected] for a quote.
Usual disclaimers.
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Idont think the smell will go away I await recomendations from our Cheese expert, will it mature or will it just get worse?
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[quote user="Gail Smith"]
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I make cheeses and sometimes the rind can be quite thick on a really mature hard cheese. Just cut it off and enjoy the rest. I made a stilton once with a skin about half an inch thick but it was worth it once you get through it.
The skin gets thicker as it gets older so this cheese prolly cost a lot of money. Dont throw it away, give it to someone who will appreciate the cheesemakers art and skill if you dont fancy it.Gail
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You now present me with a problem the rind is almost non existant once the cheesecloth is removed, my belief is that this youngish cheese has been kept somewhere damp and thus has picked up a most un preposessing odour, not cheesy at all just a mixture of dry rot and drain, is this reasonable?
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[quote user="Just Katie"]
Could you not bury it somewhere,then give it to someone else for a present next year? [+o(]
God, I hate cheese
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Yes i was thinking of that too but I've lost your address.
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We were advised to line our existing plasterboard with Fireproof and so we did.
Plan A now is to tile using approx 40mm carre travertineish tiles ie natural stone not porcelain because of the ambiance we wish to create, the only problem is that they are about twice the thickness, perhaps if we had not already got the tiles I might have gone for something else............what is it they use on the space shuttle?
Our french neighbours believe we should have a sheet of galva behind the stove.
We will get some fire bricks and put them at the back of the firebox,inside, we will still have room for 330mm logs. This should allow the heat to dissapate(sp?) round the oven which is protected by a refractory block. If This fails we will move the stove and put a slight slope on the chimney.
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Thank you for your (Edited to conform with net decency rules) suggestions. I would willingly eat it but the outside of it smells and looks like a health hazard.
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[quote user="robbie"]is the '230mm' flue size from anything substantial or just a personal thought??
It does seem rather large when burners can have them less than that and work fine.
Or am I getting confused somewhere [8-)]
[/quote]A stove isnt open all round and thus needs a smaller flue to provide sufficient draft.
The Flue size suggested represents the largest available in twin wall flue pipe without going to extremes and (I Believe) represents the Norme for an open fire.
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There should be an adaptor fitted to the outlet pipe from the Stove sort of female to female, try your local Leroy-Merlin or look on line at http://www.poujoulat.fr/poujoulat/ .
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I have Orsol quoins and lintels look good and easy to place, ps the quoins are a facing only i,e are of an 'L' section.
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Its not the smoke that kills you. I would not operate an open fire without at least a 230mm dia flue with, say, a 160mm fresh air inlet close to the fire.
Carbon monoxide and dioxide are both tasteless, and they have no odour. It was the carbon monoxide in town gas that was such a killer in the old 'stick yer ead in a gas oven' days.
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Over Christmas I realised that the cuisiniere was able to run hotter than we have used it before thanks to some help from my visitors. I had already installed <<plaquerie contre feu>> (Fire resistant Plasterboard) behind it and there is a small (50mm) air gap but the paint peeled off behind the firebox. I am about to tile behind the said cooker and was wondering if there was a colle for the tiles that was heat resistant as I don't want to half do the job? Or is there a better method?
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My maiden aunt is getting quite worried about me reading these posts---Small boys and pussies? have the beavers been added for our trans-atlantic cousins?
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We have had a full cheese given to us for Christmas, covered in very smelly cheese cloth with an aroma reminiscent of an old cellar, What do you do with it? Do you peel off the skin/rind? Feed it to the mice? The thought was great but my experience is limited to opening a packet of Cathedral chedar!!
Skimmer problems.................
in Swimming Pools in France
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