On Mon, 16 Jan 2006 16:30:37 +0000, Andy Hall wrote:

On Mon, 16 Jan 2006 13:35:28 +0000, The Natural Philosopher
wrote:


Thats it basically. If you want lightly seared tuna steaks on a bed of
couscous with roquette salad and a balsamic drizzled garnish, an aga is of
very little use to you.

I disagree. I can sear oily fish very well on the griddle. I don't
bother with the couscous and limit the balsamico.


The biggest danger of te aga - and its reputatin for gghahstly food - comes
from stupid housewives who have discocvered that the warming oven means
never having to time your meals properly..meat that gest cooked too early,
and just about anything else, goes in there to wait for te veg to be ready.
Result is soggy and disgusting.

Unnecessary as well. Timing is pretty easy.


Its far too complex for most people.

More good food is riuined by lack of having a schedule, than good food is
concocted by createive use of ingredients.


Runs a restaurant in Bray which isn't bad, although he does specialise
in scrambled egg flavoured ice cream.


Nouveau ****** then.