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*WOW* that open and visible oven burner flame sure is different from my perspective. May I assume that it is normally visible? Or was it exposed for the sake of a good photo?

Resembles a more ancient solid-fuel bee-hive oven where the sold fuel went in the back, like that.

From what I have been reading this type of open flame makes all the difference in results. Guess I will have to cook in one to see.

I'm on the next plane.
 
"They just scream out Last Of The Summer Wine to me!"

Hey! You lot can talk about that show all you please, but over here, we love it!

There's nothing like the Pennines for beauty. There's also nothing like Nora Batty for the opposite, is there?

;-)
 
LOL, I didn't say the Last of the Summer Wine was bad. Actually is quite good for easy-watching TV full of just slapstick downright silly humour - not many programmes manage to do that nowadays!

Is it me, or as anybody else noticed that in every episode of The Last of the Summer Wine there seems to be something rolling down a hill!

Jon :-)
 
Of COURSE there's always something rolling down a hill- it wouldn't be "Last of the Summer Wine" if there weren't, LOL.

I really enjoy the gentle, silly fun of the show; it's easy to watch and easy to enjoy. No wonder it's the Queen's favourite.

You would be amazed how many Yank fans it has. Many people here go to Holmfirth, where the show is filmed, on holiday. A very fair percentage of them are permitted to watch filming, and not a few are asked if they'd like to be extras! Try THAT with an American show.

I hope it continues forever- or at least until Howard and Marina get away from Pearl long enough for a proper snog...

"The last of the summer wine,
The sweet bouquet of memories,
Of you and I, as time goes by,
I still remember these.

The last of the summer wine,
When passing shadows still recur,
Of golden days, so young in love,
And that's the way we were.

We had our dreams,
To change the world,
As people will,
But now we're known as the folk,
Who live on the hill.

The last of the summer wine,
A vintage love, a vintage brew,
And now my love this toast I give,
Thank you for being you."
 
Toggles

Yes the open flame is perfectly safe and has been like that on every make and model of gas cooker since they first started appearing on the market.

it is right at the back and bottom of the oven so it is no where near the flames or the bottom shelf/oven floor.

As for results I have to say when it comes to roasting meat Electric ovens of any kind dry out the meat unless it is well basted and sealed to start with.
Gas on the other hand tends to produce moist roast meat most times because of the wet nature of the gas.

However where something has to be crisp say oven chips or breadcrumbed fish electric wins handsdown.

I tend to opt for a gas hob for the sheer controlability and in an ideal world Electric Fan Oven and a gas Back up oven would do me just fine.
Im not too fussed over the grills energy source as they do the same job, just that electric grills take an age to heat up.

Sadly no built in oven be it gas or electric has ever passed my approval because of the poor thought put into them (this also includes ones by makes such as Miele and Neff) They tend to heat up alot slowly and most maintain poor temperature standards because of the fact they also cool the oven walls to protect the cabinet it sits in.

Its a world where people want them and are prepared to pay the price to have one but if they looked beyond the looks of them alone and chose a free standing cooker they would realise they really are better In terms of design and performance.

N
 
Live and learn!

I too have heard that a gas oven is good for roasts in that water-vapor is a byproduct of combustion and does what you say, keeping the meats wetter/moister. For the same reason a gas dryer is said to be a bit gentler than an electric one.

I tend to agree with you Nick, not impressed with fancy equipment. My grandmother had a late 1800's gas cooker in her kithchen that was so old it had legs, a fold-down top (a feature still seen a great deal in Europe, IIRC) and NO THERMOSTAT. It had an oval stove pipe connection available to vent the oven's fumes out of the house. That woman could cook! She had 1 stockpot, 1 frying pan 2 saucepans and 2 cookie sheets. Period full stop. Methinks the technique, ingredients experience and knowledge is what counts.

And I too think free-standing units are a great bargain, relatively speaking. Here a standard 30" (75cm) gas self-cleaner (pyrolytic) is about $340, with sealed burners. Electric ceramic-topped(smoothtops) are not much more.

Thank you so much for sharing the information and the insights. Much appreciated.
 
Ohmygod, is that a jug of Scrumpy cider on your fridge?! I used to watch a British TV show called 'The Young Ones' and one of the actors, Alexei Sayle, said "...and after a few glasses of that scrumpy cider...." I had no idea it was a brand name. I thought the word scrumpy was a descriptor.

Wow.
 
BUSTED!!!!!!

Yes one of the most lethal ciders you can get!

7.5% and a pint or 3 of that and im out for the count...... although as I type Im on the Magners......

No ice left now so il be on the 15yr old malt Glenmorangie behind the scrumpy next hehehehehe.

Nick
 
mmmm noticed a can of corned beef in the fridge i havent had that in a while lol! it would go good with the nice cup of ben and jerrys ya got there too lol! ;)_
 
I just love corned beef - as long as its in 2 ways...... Corned Beef Hash or on a toasty (toasted sandwich) with onion and cheese.

Danone Activia hmmmm I dont know from a Bifidus Digestivum point of view but I like them for breakfast with a bowl of fruit salad to follow.
Then maybe a bowl of fruit and fibre....ok so I can be a pig but hey breakfast is the most important meal of the day LOL

Of course the Activia is not for the days when the Ben and Jerrys half baked cookie dough comes out! (then Im ashamed to say the true pig in me comes out).

Nick (the guy still stood at 13 stone wondering why im not dropping anymore LMAO)
 
1974 Creda's

Hi Everyone, this might be of interest for this thread. These are 3 British Creda cookers from a 1974 catalogue.

Hope you enjoy.

Rob
 
I just love the design of the Cavalier and the Carefree..... the design I grew up with several family members having this type of electric cooker.
And in the Recon shops here you quite often come across Creda Cavaliers and Starlights.

My old Nursery school had and still has a Belling Compact 3 from the 70s, only 3 rings but in the space where the 4th one went I ve often seen people keep their kettle in the space.

My best mate Helen, her Mum still has the Tricity Marquis from the day she married in 1976. its a pleasure to cook on and has had no repairs over the past 8 years ive known her.

So well built its a shame to see the modern Creda/Hotpoint conterparts im comparison. No glass or chrome anymore.

Nick
 
13 stone at 14 pounds (weight) per stone, would be.... to the second power, carry the one, add.... subtract.... parenthesis.AHA!

HI Louis. Did we say how wide that two-hob cooker is? I don't think I caught the brand-name either. Would it be 45 or 50cm? (18 or 20 inches)
 

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