if you're looking for gougere, go to partine's. not necessarily all the way to france. >> how many of you actually like, enjoy cooking? is this a big thing for you guys? some of you cook for survival. we have some survival cookers. when you're talking clients, you're asking them about what their cooking and eating styles are. >> absolutely. people that are foodies that, you know, have special requirements and you know, sometimes we put, you know double stoves, double refrigerators, double dish washers, but there's also a bunch of new types of appliances, we install steamers a lot and -- >> i saw a deep fat frier out here that is incorporated, we'll see it when we take a walk. is that cool? what is this? >> treshtime. -- fresh thyme. it says use fresh time or pepper, i'm going to -- fresh thyme or pepper, i'm going to do a batch with thyme. >> foodies always want professional-level appliances, that's a trend now. it's high b.t.u.'s, vikings, then high-powered hoods and things like that. the commercial look is very in right now. >> y

here's the gougere as they come out. lots of butter. >> we have some eating specialists here as well as cooks. do we have any questions while we conclude? yes, sir. >> on the requirements for replacement of windows is that also true of doors? in other words, any door that leads to the exterior, a french door, would that have to meet the same criteria? >> yes. energy, yes. typically like glass doors would be double glazed, they would have -- similar to a window. it would have to have weather stripping as well. >> any glazing in the door would be considered a window, it would have to meet that standard. the door itself, if it was a solid core door, you'd have to weather strip it and it would be fixed wall construction. glass would have to meet it. that's correct. it's a very high standard. very high standard. other questions here? yes. >> you said that -- are some of these requirements online? >> some of the requirements online? yes. you can find them online, not just from san francisco but if you just say code requirement

tartine may have the most wonderful of items, gougere, a savory french pastry. i like eating lots of them hot out of the oven with champagne. but you may have your own preference. >> ours will even look better than these. >> bite-size treats made with grewaire -- gruyere cheese. >> this very s it's started with a cup and a quarter of milk. for some reason low-fat milk is specified, though i use various kinds with fantastic effects. so we boil together a cup and a quarter of milk with 10 tablespoons of but ther. -- butter. >> ooh. >> that's a stick and i little bit. >> that's a lot of butter, isn't it? >> that's why these are fun. >> what kind of butter? >> is it unsalted? >> i use unsalted for this so i can control the salt level although they're really delicious salty with champagne. and for this i like to use a really nice quality butter because there's so much butter, you're going to taste it. it's not a small element of the recipe, it's a large element. so use the highest quality. european butters or european style bulleters are fun. there's a -- butters are