Kitchen pictures thread - Show us your kitchens!

Ah ok So I need strawberries, a smoothie maker, and rum or vodka?

Frozen strawberries, lime juice, tequila, Cointreau. An immersion blender that can handle the frozen berries is enough. But in terms of taste, it's very far from whisky.

To get back to the kitchen topic: For cocktail preparations, especially if you often make them for guests, you mainly need space that can be built in and preferably has its own sink. The real wood countertop is not ideal here because sugar and acids behave differently than fats and flours.

Phew, this moralizing in German forums... this fussing over correctness, political and otherwise... what business is it of Mr. Perth and a.m. how Frau Haydee stores her whisky and even worse, whether she is allowed to have it at all, whether she should have been in rehab for a long time! And then disparaging remarks like DDR style and so on... narrow-mindedness and bigotry times 10. Haydee- keep it up. K.

I'm sending some pictures of our bar it is clean, similar to the kitchen (it also has the same countertop) and is allowed to be installed and it will be installed quite often with its 120cm width it would have liked to be bigger but there wasn’t more space but it's enough for 1-2 people to work behind it at the same time to some extent.

just like with the smoothie mixer, I accuse the egg cooker of uselessness (is that even a word ). so far, the pot has always been enough for us

Alcohol is a drug. And a very unpleasant one at that. I also find it very strange when adults flaunt it. Nowadays, you hardly see that anymore.

It doesn’t matter at all what you still see today or not. Alcohol is devastating when frequency and dose get out of control, I agree with that. Consider whisky as an unusual hobby, then showing a few bottles for the enjoyment of others takes on a different "flavor." Some find it strange when someone drives around in a classic car because the engine is so toxic. Others find rock gardens strange because they can have a negative effect on the microclimate, and so on and so forth. Frequency and dose are decisive. What is generally understood as "adult" is often dead boring.

I don't like leaving bottles open just anywhere. Why? Because they collect dust very quickly and I'm not really much of a cleaning genius. The whisky (man loves it) is kept "properly" in the 200-year-old living room cabinet. Downstairs on the ground floor is a large roll-top cabinet with the cocktail stuff. In summer or at parties, we like to mix a little. We're still thinking about how to store the things in the new kitchen – mixing will definitely be done on the countertop, which will definitely be laminate and not real wood, and where a simple damp wipe is completely sufficient.