OT, Again: Ping RC helicopteristi

My dad was an employee. Sadly, he fell out with his boss, as he did with
all bosses. We left the farm for working class life in Monmouth in 1965.
If he'd stayed on the farm he could've bought it in the 70s when the
"old money" owners got clobbered with death duties. That would've been
the ideal time to enter farming, just as the UK entered the EEC. A
couple of decades of fleecing the subsidy system and then flog off the
milk quota to fleece the most profitable crop, tourists. I could've been
minted now...

 

We now have a Rangemaster in the Chateau. Four gas rings, two electric
ovens, and a wok burner (which gets frequently used - stir fries made up
of left-overs).

 

In communiqué <1jpw8cz.1aebdcmes2gobN%>,

Having a new kitchen fitted in France by all local suppliers is an
'interesting' experience. LaPeyre quoted us a price for "everything
including fitting". Once their installing contractor came to view,
however, he said "your plumber will have to move that, and your
electrician will have to change that". So to spite them we not only got
in our own electrician, nice Monsieur Lissandre who is a neighbour (an
ex Limousin league MX champion), but got him to supply the cooker, hob
and extract hood instead of them. He did the new gas fitting for the hob
(Propane from outside) but wouldn't touch the new waste pipe and water
supply work. LaPeyres bloke wouldn't connect to anything more than 1
metre from the sink unit so Bougnateau the plombier (his son Eric lived
in the same hamlet then) had to do that. Restrictive practice is alive
and well in la belle France. Co-ordinating it all was a nightmare, but
M. Lissnadre helped by keeping an eye on the main contractor when we
weren't over there. It was all finished just before Xmas in 2005, and on
arrival we opened the door to the kitchen with trepidation. Fortunately
all was well and the work was to a high standard. Not cheap though. If
truly one-stop kitchen supply and fitting outfits exist in France I
suspect they are run by ex-pats.

--
+-------------------------------------------------------------------+
| Pete Fisher at Home: |
| Voxan Roadster Yamaha WR250Z/Supermoto "Old Gimmer's Hillclimber" |
| Gilera GFR * 2 Moto Morini 2C/375 Morini 350 "Forgotten Error" |
+-------------------------------------------------------------------+

 

Got an old Sharp version of that at 'the chateau'. t was really useful
when that was the only oven we had (plus an ancient gas hob). It gets
used quite a lot. The combination microwave/convection programs work
well for some things that it isn't worth heating up a conventional sized
oven for.
--
+-------------------------------------------------------------------+
| Pete Fisher at Home: |
| Voxan Roadster Yamaha WR250Z/Supermoto "Old Gimmer's Hillclimber" |
| Gilera GFR * 2 Moto Morini 2C/375 Morini 350 "Forgotten Error" |
+-------------------------------------------------------------------+

 

Basically it's a cheap version of the Falcon I linked to earier
http://www.falconappliances.co.uk/products/range-cooking/falcon-1092-deluxe.aspx.
Last time I looked at them in the flesh they looked and felt it too.
Just not got the solidity.

OTOH the last time I looked at them in the flesh they didn't have the
4+wok ring layout, which was, for us, one of the nicest things about
the falcon, allowing full size (i.e. 30cm or so) pans on all 5 burners
if required.

As of yet I'venot seen any equivalent in France, so we're assuming
we'll need to get one specially imported...

 

I prefer these, virtually identical, same manufacturer
http://www.mercuryappliances.co.uk/

 

Soft-closing drawers are lovely.

 

Bosses and if onlies. sounds about right for the period.

 

Why?

 

So that's three brands, very similar layout, from the same
manufacturer 'group'. WTF are they playing at?

 

Ahh. Well, we'll see next year, but what you say doesn't surprise me
in the least.

 

It's just one of those intangible feelgood things.

Get something out of a drawer, nudge it shut, and it doesn't shut with a
bang - so you don't subconsciously try to nudge it more gently, and end
up with it not fully closing (or banging back open).

I was bloody sceptical until we used 'em. Now I like 'em.

 

Mercury and Falcon have been part of the same group for ages but they've
been bought recently by AGA. Originally Falcon was the commercial brand
and Mercury was the domesticated version.

 

In 1966 my dad had a company vehicle[1], his own car[2], we had a Malay
servant who cooked and cleaned and dad also had a company gun[3] that
he'd bring home and clean every night. We had a phone, we also had a
colour TV and a cine camera/projector amomgst other nice things. Life
was good in the tropics.

[1] 1/4 ton Land Rover, with gun mounts.
[2] New Morris Minor Traveller.
[3] Sterling SMG.

--
Lozzo
Versys 650 Tourer, CBR600F-W racebike in the making, TS250C, RD400F
(somewhere)
BMW E46 318iSE (it's a car, not one of those 2-wheeled pieces of shite
they churn out)

 

Bloody wonderful. At the risk of following a meme, though, he's wrong.
The beef should come out to rest before the yorkshires go in. If that's
going to take too long, heat the yorkshire pan and fat on the hob.



--
Catman MIB#14 SKoGA#6 TEAR#4 BOTAFOF#38 Apostle#21 COSOC#3
Tyger, Tyger Burning Bright (Remove rust to reply)
116 Giulietta 3.0l Sprint 1.7 GTV TS GT 3.2 V6
Triumph Sprint ST 1050: It's blue, see.
www.cuore-sportivo.co.uk

 

Because you can't help fiddling with them. Try slamming them, a gentle
push with a forefinger, a nudge with a passing buttock....

The same sort of fascination as you get with waste disposal widgets in
sinks: you deliberately overload them just to see what they'll do.

<Thinks>

Well, I do, anyway.

 

FSVO 'recently'. Certainly before ~1993 when we bought our previous
one.

And "rangemaster"?

 

I think I'd end up breaking them when the fuckers wouldn't shut fast
enough...

I thought such things were frowned upon on eco grounds these days? Not
seen one for years, never had one meself.

You surprise me not at all.

 

You see, I thought that but decided not to correct it as it was him.

Yorkshire tin on bottom of oven to get fat hot before beef comes out,
beef out, add batter to hot fat, put on shelf. Wait. Eat. Nom, nom,
nom.

 

I must confess, I didn't make the post for *precisely* that reason.

Personally I like my fat more up to the 220C. I'm not sure I have
elements in the bottom of the oven, so I lob the pan in in plenty of
time. Take the beef out, whack up the temp, then when it's up to eeek
make the puds.

Did I miss a .nick change, BTW? Not that it's really any of my business,
but everyone else seems to know who you are, so I feel quite left out

--
Catman MIB#14 SKoGA#6 TEAR#4 BOTAFOF#38 Apostle#21 COSOC#3
Tyger, Tyger Burning Bright (Remove rust to reply)
116 Giulietta 3.0l Sprint 1.7 GTV TS GT 3.2 V6
Triumph Sprint ST 1050: It's blue, see.
www.cuore-sportivo.co.uk