Hi all:
I would like to hear from those of you with marble counters. What are
your experiences? I presently have Brazilian Green granite and wanted to
compare the two for durability , cost, staining etc etc.
I will be building another kitchen and am trying to decide ...light
white/grey granite or carrera marble for counters. Island to be another
colour granite or material.
Any help appreciated, Aileen

Marble is soft and porous and therefore less durable and more prone to
staining than granite. You will surely regret carrera as a kitchen
countertop surface unless you never actually use your kitchen, in which case
it looks great.


"Aileen" wrote in message
...
Hi all:
I would like to hear from those of you with marble counters. What are
your experiences? I presently have Brazilian Green granite and wanted to
compare the two for durability , cost, staining etc etc.
I will be building another kitchen and am trying to decide ...light
white/grey granite or carrera marble for counters. Island to be another
colour granite or material.
Any help appreciated, Aileen

Aileen writes:

I would like to hear from those of you with marble counters. What are
your experiences? I presently have Brazilian Green granite and wanted to
compare the two for durability , cost, staining etc etc.
I will be building another kitchen and am trying to decide ...light
white/grey granite or carrera marble for counters. Island to be another
colour granite or material.

We have 'blue pearl' granite countertops on side of our kitchen and on
the center island, butcher block on the other side, and a 24x48 table
with a 1" thick white marble top.

I've had the marble tabletop for around 20 years. (The marble itself
was originally removed from the wall of a building being remodeled, I had
it cut down to fit the table.)

I tend to use the marble mostly for candymaking, I think it does a
better job of heat dissipation than granite does.

I have noticed that the granite (which is nearly black) is far less likely
to show stains than either the marble or the butcher block.

I prefer to roll out dough (like pizza crusts) on the butcher block, but
that may be a function of which countertop has the least junk on it. :-)

Of course, ideally you should use some kind of protecting surface whenever
you are dealing with something likely to stain. When I make oily poured
candies, like peanut bruttle, I usually pour them onto aluminum foil.
--
Mike Nolan

Aileen wrote:
Hi all:
I would like to hear from those of you with marble counters. What are
your experiences? I presently have Brazilian Green granite and wanted to
compare the two for durability , cost, staining etc etc.
I will be building another kitchen and am trying to decide ...light
white/grey granite or carrera marble for counters. Island to be another
colour granite or material.
Any help appreciated, Aileen

Slightly off topic.

Gourmet magazine (Xmas edition, I think) had an tiny bit on glazed lava
stone as kitchen worktops. What caught my eye was the "bacteria
resistance" of the worktop. Also, the darn thing seems indestructible.

http://www.pyrolave.fr/part/ang/index_user_us.htm

cheers,
srl.

In , on 02/24/04
at 04:04 PM, Some Random Luser said:

Gourmet magazine (Xmas edition, I think) had an tiny bit on glazed lava
stone as kitchen worktops. What caught my eye was the "bacteria
resistance" of the worktop. Also, the darn thing seems indestructible.

http://www.pyrolave.fr/part/ang/index_user_us.htm
Wonderful stuff, cut by laser, cost the earth.


--
Regards,
David
Statistics show that of those who contract the habit of eating, very few survive.
--W.W. Irwin


-----------------------------------------------------------
David Auerbach
Department of Philosophy & Religion
NCSU
Box 8103
Raleigh, 27695-8103
-----------------------------------------------------------

This is such a gross misunderstanding that I am forced to reply. We have had
white Carrara in our kitchen for years. It does not stain, unless you leave
red wine sitting on it overnight. The key is to hone the marble to remove
the finish and give it a softer look. I believe it got its bad reputation
from the finish pitting, not the marble itself.


"Jack Denver" wrote in message
...
Marble is soft and porous and therefore less durable and more prone to
staining than granite. You will surely regret carrera as a kitchen
countertop surface unless you never actually use your kitchen, in which
case
it looks great.


"Aileen" wrote in message
...
Hi all:
I would like to hear from those of you with marble counters. What are
your experiences? I presently have Brazilian Green granite and wanted to
compare the two for durability , cost, staining etc etc.
I will be building another kitchen and am trying to decide ...light
white/grey granite or carrera marble for counters. Island to be another
colour granite or material.
Any help appreciated, Aileen

In , on 02/24/04
at 11:55 PM, Just Another Alias said:

It's also great if you like the idea of supporting our friends the
French.
I do, but fail to see the relevance?


--
Regards,
David
Eats first, morals after
--Brecht


-----------------------------------------------------------
David Auerbach
Department of Philosophy & Religion
NCSU
Box 8103
Raleigh, 27695-8103
-----------------------------------------------------------

"Just Another Alias" wrote in message
...
David Auerbach wrote:

In , on 02/24/04
at 11:55 PM, Just Another Alias said:

It's also great if you like the idea of supporting our friends the
French.
I do, but fail to see the relevance?

Then it shouldn't enter into your decision.

Many people are avoiding supporting the French economy because they
were supporters of Saddam, opponents of the US, and opposed removing
the guy who owed them money for the weapons they sold him.

Twit. The French opposed the US invading a sovereign nation without cause or
provocation. Events have proven them right. How many thousands have died
because our unelected flop-eared goofy-grinned dufus of a president decided
to invade a country without any WMD, with no ties to al-quaeda, and that was
zero threat to the USA?


--
Peter Aitken

Remove the crap from my email address before using.

"Peter Aitken" wrote:

How many thousands have died
because our unelected flop-eared goofy-grinned dufus of a president decided
to invade a country without any WMD, with no ties to al-quaeda, and that was
zero threat to the USA?

Impeached President Clinton ALSO was though there were WMD. As did UN, Ms.
Albright, et al.

Take your political drivel to where it belongs.

On 2/26/04 7:01 PM, in article
, "Peter Aitken"
wrote:

"Just Another Alias" wrote in message
...
David Auerbach wrote:

In , on 02/24/04
at 11:55 PM, Just Another Alias said:

It's also great if you like the idea of supporting our friends the
French.
I do, but fail to see the relevance?

Then it shouldn't enter into your decision.

Many people are avoiding supporting the French economy because they
were supporters of Saddam, opponents of the US, and opposed removing
the guy who owed them money for the weapons they sold him.

Twit. The French opposed the US invading a sovereign nation without cause or
provocation. Events have proven them right. How many thousands have died
because our unelected flop-eared goofy-grinned dufus of a president decided
to invade a country without any WMD, with no ties to al-quaeda, and that was
zero threat to the USA?

I hate to get sucked into these threads, but how many hundreds of thousands
died because we didn't do anything earlier? Duh... Peter, you leftist views
are about as naïve as your understanding of freezers. I doubt anyone here is
really interested in your political views anyway, and I'm sure they're not
interested in mine, but comments like yours are just plain, well, ignorant.
I suppose we'd all be better off if Gore were in office, right??? The
thought of THAT scares me!! BTW, as an academic and all around smart guy,
you should understand that Bush WAS elected - that's why he's the friggin
president.

I also find it interesting that liberal democrats, such as yourself, find it
necessary to resort to name calling and personal attacks at those that don't
agree with your radical political views.

All I have to say about the subject...

I didn't read the entire thread, but marble is generally not a good material
for counter tops. It does make an excellent surface for pastry work,
however...

--
Michael Harp
Pinehurst, NC
http://CopperPans.com

On Fri, 27 Feb 2004 01:35:26 GMT, Michael Harp
wrote:

I didn't read the entire thread, but marble is generally not a good material
for counter tops. It does make an excellent surface for pastry work,
however...

Howdy,

Why the difference...?

Thanks,

--
Kenneth

If you email... Please remove the "SPAMLESS."

Either works fine. Marble may be less expensive and you don't have to buy as
large a piece for a pastry station. A tip for working with pastry that I'm
sure most people know, is to place a garbage bag partially filled with ice
on the surface before working...
--
Michael Harp
Pinehurst, NC
http://CopperPans.com


On 2/26/04 9:06 PM, in article ,
"Kenneth" wrote:

On Fri, 27 Feb 2004 01:35:26 GMT, Michael Harp
wrote:

I didn't read the entire thread, but marble is generally not a good material
for counter tops. It does make an excellent surface for pastry work,
however...

Howdy,

Why the difference...?

Thanks,

Ah, Peter. I'm sorry. I asked the pretend innocent question about the
relevance of some anonymous posters remark about supporting the French,
the twit responded and then you answered and the intelligent responses
flowed.
Pyrolave if very nice stuff, and stunningly beautiful in the appropriate
setting. Before budget realities took over we took a piece home and
dropped a cast iron skillet on it to test its strength. It did well.
Then we considered honed black granite; then we settled on (for?)
richlite. That's for the sink and bread areas. The big island is butcher
block. Nicely knife marred now.

--
Regards,
David
The finest landscape in the world is improved by a good inn in the foreground.
--Samuel Johnson


-----------------------------------------------------------
David Auerbach
Department of Philosophy & Religion
NCSU
Box 8103
Raleigh, 27695-8103
-----------------------------------------------------------

In article ,
Michael Harp wrote:

A tip for working with pastry that I'm
sure most people know, is to place a garbage bag partially filled with ice
on the surface before working...
--
Michael Harp
Pinehurst, NC

I'd never heard that one! And I thought I had heard them all ....

Great tip - thanks Michael!

MaryT

"Just Another Alias" wrote in message
...
wrote:

On Mon, 01 Mar 2004 15:49:13 GMT, Just Another Alias
wrote:

wrote:

The US provided tons of weapons to Iraq.

Minuscule amounts compared to what the French provided.


Since you keep insisting upon this please provide numbers for your
claim.

Why should I do your research (have you tried Google) when there is no
evidence that the facts will change your errant views?

Translation: I have no evidence at all to support my contention, but I sure
hope it's true. I am not going to bother looking it up for myself because
(1) I don't know how, and/or (2) If the facts disagree with my
preconceptions I'll be in a pickle.


--
Peter Aitken

Remove the crap from my email address before using.