AGA Cookers (ranting on)

[toggleswitch2]

~Are the organs of an animal

- brains
- liver
- kidneys
- stomach

I got "tricked" into eating a souvlaki (kebob) of some such meats when the neighbors roasted a whole lamb for Greek Orthodox Easter. (Not unlike a Puerto-Rican pig roast). Many of the animal parts were used for various purposes. I lived. Would I do/eat it again? Not purposely. But really it wasn't bad.

You can forget me eating the traditional Easter soup however...........

http://en.wikipedia.org/wiki/Magiritsa

 

[dj-gabriele]

What's wrong with offal?

Trippa, tripe, is considered a delicacy as an example even if I dislike it.
And it is true, during the wars food was rationed but people ate offal even before that because it tastes good, otherwise nobody would eat it anymore!

Same is for different kind of meat, horse meat here costs more than beef and almost everybody eats it, because it tastes good!

Anyway, back to the AGA, I only had a bad review, from Kelly (mixfinder) so, why are those thing so famous? I must think that who have them don't use them!

 

[aquarius1984]

Agas are fabulous but only if you know how to use them properly.

They work tremendously well and produce some of the best dishes.

They are certainly not for inexperienced folk who just go ahead and use them without education.

One also has to get to know the personality and trait of the one you have.

We have a friend who lives deep in the South Wales valleys in a nice miners cottage, shame hes not a member here but his AGA is amazing at warming his otherwise cold home especially in winter and from what I witnessed the rather large pot of tea he made using the Bullseye didnt take long to boil.

AGAs are certainly more suited to British cooking, they are perfect for sunday roasts and warming crumbles. Homebaking of all sorts of goodies.

They are certainly becoming more and more popular in homes in the area I live in and only a very few seem to have second cookers.