Cavey wrote:
Just ordered an AGA cooker to replace our conventional range cooker, which basically means learning to cook all over again (not that my skills were, ahem, too much to shout about, but still). Should be an experience.... old dog new tricks etc.
AgaRangemaster are cunts - didn't bother to try and deliver on arranged date with no notice, then were annoyed when they were outside our house also without notice and we weren't in. Very few fucks given at any point.
John Lewis were even worse, claiming it was nothing to do with them because it came straight from aga.
80 quid compo out of a pair of companies like that, for a lost day holiday on a stupidly priced oven.
It's bloody good though.
Squirt wrote:
My parents have an Aga - in a rather snazzy dark green - and they love it. Getting the bloody thing into their kitchen through the hallway was a bloody nightmare though, as they weigh a chuffing ton and are huge.
I love the dark green ones, it's hard to imagine anything more homely. We bottled it and went pure white, but it is going into a dark grey island, so should look ok.
Yeah they weigh a blinking tonne, even the little 2-oven one weighs in at half a tonne I think. Basically it's a solid chunk of iron.
BikNorton wrote:
Cavey wrote:
Just ordered an AGA cooker to replace our conventional range cooker, which basically means learning to cook all over again (not that my skills were, ahem, too much to shout about, but still). Should be an experience.... old dog new tricks etc.
AgaRangemaster are cunts - didn't bother to try and deliver on arranged date with no notice, then were annoyed when they were outside our house also without notice and we weren't in. Very few fucks given at any point.
John Lewis were even worse, claiming it was nothing to do with them because it came straight from aga.
80 quid compo out of a pair of companies like that, for a lost day holiday on a stupidly priced oven.
It's bloody good though.
Sounds crap mate, cheers for the heads-up. We're buying direct from Aga and it's scheduled to be ready for delivery before the kitchen's completed, so I'm hoping it will be alright on that score. Good luck to them if they're stupid enough to turn up here unannounced with a 2-tonne chunk of metal to wheel in, methinks Eric and Ernie will likely intervene and not in a good way.
Cavey wrote:
methinks Eric and Ernie will likely intervene and not in a good way.
Have you named your fists Eric and Ernie?
Squirt wrote:
Cavey wrote:
methinks Eric and Ernie will likely intervene and not in a good way.
Have you named your fists Eric and Ernie?
Rottweilers
Oh yeah, and no-one bothered to mention we ordered just in time to be shafted by the two week summer shutdown.
It took 2 bloody months in the end.
Still, you won't be affected by that.
It took 2 bloody months in the end.
Still, you won't be affected by that.
Aren't AGAs horrifically inefficient and bad for the environment?
My parents have a Rayburn, which I think is the Lidl to Aga's Waitrose. They used to have a coal one, which was always entertaining.
GazChap wrote:
Aren't AGAs horrifically inefficient and bad for the environment?
Yes. Good eh?
ZOMG Spoiler! Click here to view!
So what makes that better than a normal "control when you want it on/off" oven, then?
Cavey wrote:
Squirt wrote:
Cavey wrote:
methinks Eric and Ernie will likely intervene and not in a good way.
Have you named your fists Eric and Ernie?
Rottweilers
That makes a lot more sense
GazChap wrote:
So what makes that better than a normal "control when you want it on/off" oven, then?
An AGA has no fan and is radiant heat from all five sides, per oven. Food can be cooked without foil, doesn't dry out anywhere near as readily, and (apparently) tastes a lot better. It's the closest thing to a baker's brick oven as well, so makes awesome bread, rolls, cakes (and Tandoori).
It looks great (IMO) as well, in a 500-year old cottage setting, so aesthetics count for a lot as well. It's a beautiful piece of kit.
Anyway, do remind me Gaz, how environmentally friendly was that old V10 M5 of yours again? (Or your current 7-series behemoth diesel come to that) Very Ouch, huh.
Wasn't having a dig dude, was genuinely curious.
A little AGA bargie was to be expected.
Hey no worries.
Just seemed a little odd, but that's probably just me. Anyway, looking forward to giving it a go.
Just seemed a little odd, but that's probably just me. Anyway, looking forward to giving it a go.
Zardoz wrote:
A little AGA bargie was to be expected.
You're on fire Z
No escaping your rapier wit... in fact I feel AGAraphobic.
Good to see the AGAment has now been defused.
I guess it AGAs well for the future
My parents have had Aga's for years, the current on is oil and I think does some of the heating. My dad spent a fortune on some sort of wireless device for it better control the heating.
Can't see us ever getting one really, the expense is the main thing, always leave a house with one in thinking it would be nice to have one though!
Can't see us ever getting one really, the expense is the main thing, always leave a house with one in thinking it would be nice to have one though!
Given how insecure many IoT devices are, I'm not sure I'd want to potentially offer up control of my home's heating systems to ne'er-do-wells.
Joan's has just made this! Not bad for a first attempt.
Goddess Jasmine wrote:
Joan's has just made this! Not bad for a first attempt.
It's just a shame he was actually aiming for chicken curry.
I occasionally give leftover smoked meats to a guy at work who invariably this it's delicious, but it's free smoked meat so why would he say any different.
Talking to another software engineer at lunch about how I'd love to quit software and open a smokehouse he said last time a bag of leftovers went in the microwave it made the entire canteen envious. And that I should start a food van and park it outside work every day.
Awesome.
Talking to another software engineer at lunch about how I'd love to quit software and open a smokehouse he said last time a bag of leftovers went in the microwave it made the entire canteen envious. And that I should start a food van and park it outside work every day.
Awesome.
Have you watched Chef? Watch Chef.
The movie, not the Lenny Henry thing. Although that might have been good, can't remember.
Craster, Gaywood and I would like to run a food van, but there are space issues.
For us.
Inside a van.
The movie, not the Lenny Henry thing. Although that might have been good, can't remember.
Craster, Gaywood and I would like to run a food van, but there are space issues.
For us.
Inside a van.
Yeah, watch Chef, it's great.
Get drunk, get your laptop, open eBay, search for “food truck”, put Chef on, and let nature take its course.
Grim... wrote:
Have you watched Chef? Watch Chef.
The movie, not the Lenny Henry thing. Although that might have been good, can't remember.
Craster, Gaywood and I would like to run a food van, but there are space issues.
For us.
Inside a van.
The movie, not the Lenny Henry thing. Although that might have been good, can't remember.
Craster, Gaywood and I would like to run a food van, but there are space issues.
For us.
Inside a van.
The Yes Chefs food truck.
Yassssss
Available for weddings, parties, and bar mitzvahs everywhere (that has a really big car park.)
Grim... wrote:
Have you watched Chef? Watch Chef.
The movie, not the Lenny Henry thing. Although that might have been good, can't remember.
Craster, Gaywood and I would like to run a food van, but there are space issues.
For us.
Inside a van.
The movie, not the Lenny Henry thing. Although that might have been good, can't remember.
Craster, Gaywood and I would like to run a food van, but there are space issues.
For us.
Inside a van.
Make Mr Dave an honorary Yes! Chef.
Joans wrote:
Grim... wrote:
Have you watched Chef? Watch Chef.
The movie, not the Lenny Henry thing. Although that might have been good, can't remember.
Craster, Gaywood and I would like to run a food van, but there are space issues.
For us.
Inside a van.
The movie, not the Lenny Henry thing. Although that might have been good, can't remember.
Craster, Gaywood and I would like to run a food van, but there are space issues.
For us.
Inside a van.
Make Mr Dave an honorary Yes! Chef.
Only if you want awesome desserts. And more space.
I really, really want a pulled pork on dirty white bread sandwich right now.
Most frustrating about this is that while we actually do have dirty white bread for the first time in months (because we decided that the every-Thursday mobile chippy deserved some love last night but fuck their overpriced bread), all the pulled pork (of which there is quite a lot) is well and truly frozen.
Most frustrating about this is that while we actually do have dirty white bread for the first time in months (because we decided that the every-Thursday mobile chippy deserved some love last night but fuck their overpriced bread), all the pulled pork (of which there is quite a lot) is well and truly frozen.
At lunch today multiple other people told me I should give up software to park a smokehouse van outside the building.
I'm considering asking the company to change my job title to Senior Meat Engineer; I'd still do the stuff I do now but, unlike Senior Software Engineer, I could actually perform my job title at the same time.
They would be getting MORE value for their money.
I'm considering asking the company to change my job title to Senior Meat Engineer; I'd still do the stuff I do now but, unlike Senior Software Engineer, I could actually perform my job title at the same time.
They would be getting MORE value for their money.
I was given a copy of Salt, Fat, Acid, Heat for my birthday. I've only just dipped into but so far it looks like it's going to be an interesting read and if it delivers like I think it will, I suspect that a few of the foodies on here will also like and learn stuff from it. It was recommended to me by HC's cousin who is an engineer, so I'm trusting that the science parts of it are legit.
I was also given a Hocho Santoku knife, which I have to say is pretty awesome. Obviously, it's beautifully balanced and very sharp. I'll keep you posted on how it pans out with regular use and how easy it is to maintain the edge. I'm lead to believe that it should only really need sharpening very infrequently. I'm mildly anal about keeping my knives sharp and have a plethora of devices for maintaining their edges, such as a Lansky's kit, various diamond blocks, and a belt sander!
I was also given a Hocho Santoku knife, which I have to say is pretty awesome. Obviously, it's beautifully balanced and very sharp. I'll keep you posted on how it pans out with regular use and how easy it is to maintain the edge. I'm lead to believe that it should only really need sharpening very infrequently. I'm mildly anal about keeping my knives sharp and have a plethora of devices for maintaining their edges, such as a Lansky's kit, various diamond blocks, and a belt sander!
I suggested that book to the other Yes, Chef!s and they scoffed at it.
See, Chefs?
See, Chefs?
I scoffed indeed. Not at the content, I'm sure it's great, but at the wording of the description that suggests she discovered some incredible set of secrets, rather than just writing a book about the stuff that other chefs knew anyway because McGee had written it all down when she was 5 years old.
DBSnappa wrote:
I was given a copy of Salt, Fat, Acid, Heat for my birthday.
I got Cheese, Bacon, More Cheese, More Bacon for Christmas.
Hey Yes, Chefs!
Teach me how to cook a hunk of meat (say, brisket) on a bbq. What do I need over and above meat + fire?
Teach me how to cook a hunk of meat (say, brisket) on a bbq. What do I need over and above meat + fire?
Booze and attitude.
I have booze
A monogramed apron.
Joans wrote:
Hey Yes, Chefs!
Teach me how to cook a hunk of meat (say, brisket) on a bbq. What do I need over and above meat + fire?
Teach me how to cook a hunk of meat (say, brisket) on a bbq. What do I need over and above meat + fire?
A pan of water, some rub for the meat, and a couple of thermometers - one for the meat, one for the temp of the BBQ.
You'll want your coals all over one side, and the meat on the other. Water pan above the fire, and check it every hour or so to make sure it doesn't run dry. You'll want the BBQ itself to be between 225 and 275F (so much bbq stuff is American, thinking in F is easier).
Give the meat a good plentiful rub with dry spices. You can go as simple as just salt and ground black pepper, or scale up to whatever you like. I like paprika, cumin, and garlic powder myself. Get it on the fire, and wait. Drink while you wait. You're aiming for the middle of the meat to hit something like 200-205F.
Take the meat off and wrap it up in towels to rest for an hour if you have the time.
How big a piece are we talking about?
You don’t need a lot of specialist kit, but you do need time and care.
Don’t start with brisket. It’s a pain to cook, it’s lean and dries out very easily and takes a really long time. Pork ribs or pork shoulder are a more gentle introduction.
And get good charcoal. The Yes, Chef!s recommend Heat Beads.
Read this: https://amazingribs.com/tested-recipes/ ... ork-recipe
And this: https://amazingribs.com/more-technique- ... e-indirect
Don’t start with brisket. It’s a pain to cook, it’s lean and dries out very easily and takes a really long time. Pork ribs or pork shoulder are a more gentle introduction.
And get good charcoal. The Yes, Chef!s recommend Heat Beads.
Read this: https://amazingribs.com/tested-recipes/ ... ork-recipe
And this: https://amazingribs.com/more-technique- ... e-indirect
I'd agree with doc on brisket, especially as in the UK unless you can find a butcher that will specifically sell you a packet cut brisket, what you'll get here will always just be the flat part, which is an even bigger dick for smoking.
Lonewolves wrote:
A monogramed apron.
I have a Simpsons one.
And a hat.
Cras wrote:
How big a piece are we talking about?
For first go? Tiny, about 1.5kg.
Cras wrote:
I'd agree with doc on brisket, especially as in the UK unless you can find a butcher that will specifically sell you a packet cut brisket, what you'll get here will always just be the flat part, which is an even bigger dick for smoking.
I most likely have the dick smoking stuff. I will try and blind my local butcher with meat science and see what he can sell me.
Doctor Glyndwr wrote:
You don’t need a lot of specialist kit, but you do need time and care.
Fuck
Doctor Glyndwr wrote:
Don’t start with brisket. It’s a pain to cook, it’s lean and dries out very easily and takes a really long time. Pork ribs or pork shoulder are a more gentle introduction.
And get good charcoal. The Yes, Chef!s recommend Heat Beads.
Read this: https://amazingribs.com/tested-recipes/ ... ork-recipe
And this: https://amazingribs.com/more-technique- ... e-indirect
I've got Pork Loin, which I normally slow cook, but then I read that link and now I feel like a bad person.
Also, I realise I punctuated Yes, Chef!s incorrectly.