No not really for this one. I only used salt, pepper and oregano. 
1 Like
The food pics in here of a high standard.
Next average ■■■■ dish i put up, will post to lower the bar 
We welcome all the photos in here
My elderly neighbours vegie garden. Not sure what all the herbs are that they are growing but they are a pretty layed back couple.
15 Likes
The Aga cooker in my house at Beech Forest is now up and running in perfect condition. It’s second-hand, bought on Gumtree, and was first installed at a house in Gisborne in 2008. It runs on electricity and it’s the 4-oven model. The current model Agas are quite different, but the traditional kind, like mine, have a single heat source, in my case an electric heating element. Others run on gas or oil, or, if they’re very old, wood. Mine has 4 ovens and two hotplates. The ovens are –
- A roasting oven, which is at 240 degrees
- A baking oven, 180 degrees
- A simmering oven, 110 degrees
- A warming oven, 60 degrees.
The hotplates are a boiling plate and a simmering plate.
Almost all cooking is done in the ovens. I cooked porterhouse steak a few days ago in the roasting oven; it was absolutely perfect, cooked on the outside and pink inside. A purist would have finished it in a grill pan on the boiling plate at the end to give it those stripe marks but I didn’t bother. Tonight I cooked a roast sirloin and roast potatoes in the roasting oven and roasted leeks and capsicums in the baking oven: I had people to dinner and they raved over it. I’ve done my best sourdough loaf ever in a dutch oven in the roasting oven, and I’ll be doing another tomorrow morning.
It’s a whole different way of cooking, much easier than you would expect it to be, and it makes fabulous food. It also heats the kitchen and adjoining areas. The downside is that in most parts of Australia there are many days over summer where you have to turn it off, because it heats the house too much; it’s great for Beech Forest, and it would be great in the Alps or in Tassie or anywhere that’s cool, although even so there will be days where I’ll have to switch it off and have barbecues and salads. They cost a fortune to buy new (think $20,000 plus, depending on the model); but they’re much cheaper second-hand like mine.
If the sourdough tomorrow turns out well, I’ll post a photo.
4 Likes
show us the monstrosity.
Monstrosity??? How dare you, sir! Men have died for less!
She is large, I grant you, 148cm wide and 500kg to be precise, but monstrous??? Never!!! She is magnificent!!
16 Likes
Those things are always on right? The carbon footprint must be huge! Whether it be electricity or gas or whatever, that’s a lot of consumption at a time that they’re not being used.
However they do look kind of awesome
Truely beautiful. You’re absolutely right in how easy to use they are. Nothing tastes as good as food cooked in an Aga.
Completely utterly totally jealous.
They use less power than you’d think. Yes, it’s always on, but the huge weight is due to it being made of cast iron and full of insulation, so once it’s got properly going, which takes 8-12 hours, it requires very little power to maintain it at the proper temperature.
That looks amazing. That is a kitchen goal! Well done and enjoy!
1 Like
Pizza!
1 Like
throw them in the bin! 
1 Like
I don’t have any corona to go with it so probably not the best option
1 Like
Blasphemy!!!
Put bbq sauce on them
3 Likes
I’m already going to hell for my love of bbq sauce… bring it on! 
1 Like
uncook them, stuff them with mince and rice, then throw out the casings later.
Reverse yemista?