If you have a log burner and have bought yourself a briquette maker to make firelighters out of old newspapers, here is my top tip. Drying them out in the top oven of the Aga is inadvisable as they may dry out more quickly than you think and then spontaneously set on fire as you open the oven door, giving you quite a surprise and smoking the whole house out and making your hair and clothes smell as if you have been in a house fire.
Top tip for anyone with a log burner
Thursday September 24, 2009 by Lynne
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Lynne, this is excellent advice – it ranks right up there with my experience of testing whether a lighter was working by trying to sniff the butane coming out, the smell of burnt nasal hair stays with you….
….. as do the blisters in your ears if you then, having learned from the previous unfortunate experience, decide to listen for the aforementioned butane.
Chips left in the top oven for a week make excellent charcoal sticks ………..
You could always try licking the lighter to see if you can taste the butane…..
I just wish he was joking, but like Lynne he has learned from his experience…….
Hey – you live and you learn – they didn’t just give second degrees away at Hull y’know……!
…. and Bongela Man – if you’ll excuse me, that is a really stupid idea – you would undoubtedly burn your tongue.
……mad person!
Great advice Lynne. It reminds me of an experience I had with chicken stock. I like to make stock over night in the low oven of the Aga, but I always like to start it off for about 15 minutes in the top oven.
Here is that particular recipe:
1. Combine all stock ingredients in a large pan and bring to a gentle boil on the boiling plate.
2. Skim and transfer to the top oven.
3. Take a phone call.
4. Go to the pub and marinate gently for several hours.
5. Return home to sleep off the marinade.
6. Breakfast with copious quantities of tea (sugar essential) to wash down maximum permitted dose of paracetamol. Notice how homely the teapot looks sitting on top of the Aga.
7. Use a liberal helping of coping strategies to get through the working day.
8. Return home feeling relieved that the marinade has now mellowed to an acceptable level so that you can actually look forward to making that soothing risotto with the chicken stock you made last night.
…….. Ahhhhh, THE CHICKEN STOCK……..
9. I suggest you allow the pan to cool for several hours before arranging the charred, desiccated carcass and vegetables in the bin.
10. Garnish with Gin and Tonic.
11. Return to pub for fish and chips.
That’s the best recipe I’ve read all week.
All I need is an Aga and a pub.
No problem. I’ll improvise with an oven and a cellar.
Oh my god!!!!!!!!!!!!!! their are just no words