FoodBanter.com - View Single Post - Fish Fingers' 60th Anniversary in the UK (Gdn)

Janet

In article >,
says...
>
> On Sun, 11 Oct 2015 17:55:10 +0100, Janet > wrote:
>
> >In article >,
> says...
> >>
> >> On Sun, 11 Oct 2015 10:30:54 +1100, Jeßus > wrote:
> >>
> >> >On Sat, 10 Oct 2015 07:14:26 -0300, wrote:
> >> >
> >> >>On Sat, 10 Oct 2015 11:54:03 +1100, Jeßus > wrote:
> >> >>>On Fri, 09 Oct 2015 20:37:35 -0300, wrote:
> >> >>>>On Sat, 10 Oct 2015 10:25:32 +1100, Jeßus > wrote:
> >> >>>>>
> >> >>>>>Time for another supplier. He's probably throwing in a bit of
> >> >>>>>unseasoned wood as well.
> >> >>>>
> >> >>>>I was okay with this years wood as I didn't intend to use it this
> >> >>>>year
> >> >>>
> >> >>>Good to plan ahead
> >> >>
> >> >>I had one of those small Jotul stoves and no way I wanted to use green
> >> >>wood in it.
> >> >
> >> >Very bad for their longevity.
> >>
> >> It was an excellent stove, you could put two logs in at night and
> >> there was enough go left in them to add two more in the morning.
> >
> > A friend of mine used to bake great bread in their Jotul. Burn up some
> >thinnish logs ; when the stove is good and hot rake/push the wood to the
> >back end of the stove and put the bread in at the front end, straight on
> >the ash. Close stove.
> >
> > Janet UK
> >
> >
> I also used to cook steak and kidney pud on top of the stove, cooked
> slowly for 24 hours, a beautiful thing, reminiscent of Aga cooking.

Mine had a hotplate for that, but I also had an AGA in that house, so
I only cooked on the woodstove hotplate during power cuts.

Janet UK