We built the kitchen for the Aga. The whole room is lined with windows
which stay open most of the summer. We have a really good attic fan. When
it gets unbearably hot, there are extra air-conditioning vents all around
the stove, but we really don't use the air-conditioning that much - usually
only when I'm canning a lot in August.
Here is my Aga:
http://www.pbase.com/tinamanley/image/131685880
We've finished quite a bit more of the kitchen since then, but still have a
way to go.
Tina
On Thu, Apr 17, 2014 at 11:10 AM, Charles Geilfuss <
charles.geilfuss@xxxxxxxxx> wrote:
> Had to look up Aga, Tina, as I was unfamiliar with the term. Looks like
> the modern equivalent of the old cast iron wood-burning stove. I could see
> that working in a cold climate; does it not make the house unbearable
> during a SC summer? Or do you just crank up the AC? Or do you have an
> unattached kitchen like the old houses around here used to have?
>
> Charlie
>
>
> On Thu, Apr 17, 2014 at 10:21 AM, Tina Manley <images@xxxxxxxxxxxxx>
> wrote:
>
> > I don't need any other electrical appliances with the Aga. For rice, I
> > just bring the water to a bowl on the hot hob, pour in the rice, cover
> and
> > stick in the simmering oven for 15 minutes for basmati or 30 minutes for
> > brown rice. The Aga is also great for making yogurt - on the warming
> > plate. I've gotten rid of any appliances intended to heat since I got
> the
> > Aga.
> >
> > Tina
> >
> >
> > On Thu, Apr 17, 2014 at 10:08 AM, Andrew Fildes <afildes@xxxxxxxxxxxxx
> > >wrote:
> >
> > > Absorption method - that's what a 'steamer' does with less trouble -
> the
> > > Chinese don't use much else these days. 2.5:1 is a bit high but!
> > > Along with 'broken rice', another 'poverty' rice dish I rather like is
> > the
> > > rice crust cut out of the pan and then fried, served with a little meat
> > and
> > > veg in sauce over it. Really good. Once a servant's 'left over' waste
> > > nothing routine, it's now something a bit special (like bubble and
> squeak
> > > has become). Hard to find tho' so I treasure anywhere that offers it.
> > > Andrew Fildes
> > > afildes@xxxxxxxxxxxxx
> > > www.soultheft.com
> > >
> > > Author/Publisher:
> > > The SLR Compendium:
> > > revised edition -
> > > http://blur.by/19Hb8or
> > > The TLR Compendium
> > > http://blur.by/1eDpqN7
> > >
> > >
> > >
> > > On 17/04/2014, at 11:25 PM, Charles Geilfuss wrote:
> > >
> > > > If gently boiled in a ratio of 2:1 water to rice (white rice) or
> 2.5:1
> > > > water to rice (brown rice) for 20-25 minutes, there is no water to
> > drain
> > > > and no lost nutrients.
> > > >
> > > > Charlie
> > >
> > > --
> > > _________________________________________________________________
> > > Options: http://lists.thomasclausen.net/mailman/listinfo/olympus
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> > > Themed Olympus Photo Exhibition: http://www.tope.nl/
> > >
> > >
> > >
> >
> >
> > --
> > Tina Manley
> > http:// <http://tina-manley.artistwebsites.com/>www.tinamanley.com
> > --
> > _________________________________________________________________
> > Options: http://lists.thomasclausen.net/mailman/listinfo/olympus
> > Archives: http://lists.thomasclausen.net/mailman/private/olympus/
> > Themed Olympus Photo Exhibition: http://www.tope.nl/
> >
> >
> --
> _________________________________________________________________
> Options: http://lists.thomasclausen.net/mailman/listinfo/olympus
> Archives: http://lists.thomasclausen.net/mailman/private/olympus/
> Themed Olympus Photo Exhibition: http://www.tope.nl/
>
>
>
--
Tina Manley
http:// <http://tina-manley.artistwebsites.com/>www.tinamanley.com
--
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