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Thread Number: 65356
/ Tag: Classified Ad Finds
Aga Range (Front Range, CO) |
[Down to Last] |  |
| Post# 879667 5/5/2016 at 10:59 (2,905 days old) by whatsername (Denver, CO) | ||
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Post# 879668 , Reply# 1 5/5/2016 at 11:06 (2,905 days old) by vacbear58  (Sutton In Ashfield, East Midlands, UK) |
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Aga
You know, if you could live with the rather different methods of cooking, had the space and could deal with the potentially high fuel bills this is not a bad price at all.
That said you need to add the cost of dismantling, shipping (it will weigh a TON!) and reassembly so I guess you are looking at least double that price in total. I would be want to see the servicing records if it were me. Al | ||
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Post# 879670 , Reply# 2 5/5/2016 at 11:11 (2,905 days old) by Tomturbomatic (Beltsville, MD) |
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And you would need to live someplace cold where the heat this monster radiates is welcomed and not cursed. | ||
| Post# 879681 , Reply# 3 5/5/2016 at 12:09 (2,905 days old) by vacerator (Macomb, Michigan) | ||
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Odd that that AGA is in Denver? Look at the electrical outlets on the backsplash to the right of it. | ||
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Post# 879682 , Reply# 4 5/5/2016 at 12:19 (2,905 days old) by DADoES (TX, U.S. of A.) |
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Post# 879713 , Reply# 5 5/5/2016 at 17:32 (2,905 days old) by Launderess (Quiet Please, There´s a Lady on Stage) |
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They have no shame some people
Seller wants >$2k for that range and cannot be bothered to take and put up accurate pictures? Someone who can afford an AGA does not have access to a phone or digital camera? That and or is not tech savvy enough to upload pictures? I'm not having any of it.
Suppose if one lived in that area (as in very locally) would wander over to take a peek, but I for one wouldn't want to be driving miles upon miles not knowing exactly what is on offer. | ||
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Post# 879717 , Reply# 6 5/5/2016 at 17:55 (2,905 days old) by Launderess (Quiet Please, There´s a Lady on Stage) |
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AGA ranges can now be programmed
To behave more like traditional ranges in that the heat is turned off when not in use. Owners of older models IIRC can have such controls retrofitted but at a cost.
Problem besides energy consumption of traditional AGA type ranges is that if not careful those ovens can dry out food terribly. Probably why back in the day people made lots of stews, soups and other wet or moist things. Roasting a joint would take skill and a close watch unless you wanted to end up with a tough piece of leather. Energy use of the older AGA ranges perhaps could be mitigated say if it was the only heating source for a large room or floor. That and you took advantage of all that heat to do things like make hot water, dry laundry and so forth. | ||
| Post# 879726 , Reply# 7 5/5/2016 at 18:50 (2,905 days old) by Stricklybojack (South Hams Devon UK) | ||
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Post# 879738 , Reply# 8 5/5/2016 at 20:23 (2,905 days old) by Launderess (Quiet Please, There´s a Lady on Stage) |
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Am still not buying it.... | ||
| Post# 879769 , Reply# 9 5/6/2016 at 00:18 (2,904 days old) by Stricklybojack (South Hams Devon UK) | ||
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Post# 879772 , Reply# 10 5/6/2016 at 01:09 (2,904 days old) by foraloysius (Leeuwarden, Friesland, the Netherlands) |
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Post# 879834 , Reply# 12 5/6/2016 at 19:10 (2,904 days old) by Launderess (Quiet Please, There´s a Lady on Stage) |
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Throttling down a gas heated AGA
Has basically the same effect as allowing the fire to go out and or banked in a coal or wood range; you have to wait for the heat to build again before use.
Banking a fire obviously was preferable to allowing it to go out, especially if using hard coal which can be hard to get going. Now you understand why housewives and others of old that had to use such ranges paid particular attention to keeping the "home fires burning". Here in NYC and other urban areas of the northeast brownstones/townhouses often had several basements. One of the lower ones would be used as a "summer" kitchen during warmer times of the year. Those huge cast iron ranges (heated with coal) give off an amazing amount of heat which during the winter was fine. Cannot imagine enduring such a thing during a hot and humid NYC summer. At least putting the range a floor or two below kept some of the heat out of the place. When piped gas (coal then later natural) became widely available AGA type ranges were replaced by modern versions. | ||
| Post# 879884 , Reply# 14 5/7/2016 at 09:27 (2,903 days old) by vacerator (Macomb, Michigan) | ||
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re; two fat ladies Yep, I never missed an episode. From bubble and squeak to kippers salt cod, hedgehog meatloaf, scotch eggs, kedgeree, and mojito's. I think they even made haggas on one show. My three favorite meals they made were the lunch they served on the high hill top, the convent, and private prep high school. | ||
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Post# 879887 , Reply# 15 5/7/2016 at 11:01 (2,903 days old) by Launderess (Quiet Please, There´s a Lady on Stage) |
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Yes, they were well paid
Then there were the books, personal appearances and so forth.
Thing is the two women really didn't get on. Off camera things could and often did get quite interesting. www.dailymail.co.uk/tvshowbiz/art... As for their cooking/choice of recipes, the TWL weren't chefs but cooks really. The foods made on the show (and often found in their books) are what formed a bulk of what could be called British cooking for ages. All that fat, suet, drippings, meat, cream, puddings, rich foods, baked goods, dairy and so forth formed the basis of how anyone who could afford it ate. Well past WWI or even WWII certain class of persons had several courses for breakfast, another round at luncheon and far more at dinner. Oh and don't forget tea time either. Of course back in the day people got more exercise than they do now. Even the wealthy who didn't work per se rode (horses), played sports, took walks, etc.... Also many of the TWL recipes took advantage of the AGA or similar range they were bound to find at these locations. AGAs and other such ranges were and perhaps still are popular in the cold damp climate of Great Britain. However preparing meals on such a range does tend to limit one's creativity in the kitchen. Since you cannot control heat directly but must resort to moving things around dishes that require fine adjustments in heat are usually out. That leaves boiling, frying, roasting, and baking pretty much. The TWL took a lot of heat for their excessive (to some) use of lard, butter, bacon, suet and other fats. However we must remember that is what one cooked with before hydrogenated fat (Crisco) and margarine came along. Have had pies where the crust was made from either suet or lard and they beat anything made from Crisco by a mile. | ||
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