The Project.

[bobbob]

Can you have the door open while its burning? A toasting fork would come in handy then :)

[Jenks]

quote="bobbob"]Can you have the door open while its burning? A toasting fork would come in handy then :)[/quote]


bobbob..

Can you have the door open while its burning?

Not really sure about that! the stove has a 'clearwash system' it is supposed to keep the glass clean and so it does when the fire is burning hot. The glass gets quite dirty when the stove is running in damped mode. But after it has been run hot for a short time the soot on the glass burns off. The best way to clean the glass I have discovered is when it is cold wipe the glass with a damp cloth dipped in ash then a rub with a clean cloth and it comes up a treat. I don't suppose that it would hurt to have the door open for a short time. alhough because of the small diameter of the liner 5'' there might be a danger of carbon monoxide coming into the room. (the stove came with a C/monoxide detector.)

Earlier in the thread I said that you shouldn't burn soft wood. Well my local shop sells briquettes made locally in the Harewood Forest. I have tried them, using them very sparingly.. they cost £7 per 20Kilo bag. And they do burn very hot great for instant heat.




http://www.harewoodgreenenergy.co.uk/


From linked article.

Do they contain a lot of resin?
No! Although the briquettes are made from pine and other softwood dust, they will not cause any problems with resin build-up in your woodburner flue, or an open fire chimney. This is a problem associated with burning softwood logs, but it does not occur with HOTMAX. Here's why:
Softwood logs have a low calorific content, and they tend to burn at low temperatures. A pine log, for example, will give you far less heat than ash or oak. Under those conditions, the resin in the softwood logs will not burn off, but will evaporate, and then condense and solidify in the colder environment of the flue or chimney. HOTMAX briquettes, conversely, generate high levels of heat very quickly, and this burns off any resins or other natural residues.
In other words, when you burn HOTMAX briquettes, any resin present will contribute to the heat you gain, and not to the build up of tars in the flue or chimney.

I was also recommended these by the owner of the Andover Fireplace Warehouse.. He swears by them.
http://www.champfleurieestate.co.uk/aca ... ttes1.html


Once again they produce a lot of heat and burn down to a fine powder.




Jenks

[Robin128]

This is sad....no seriously...

Grim reading...be warned...





Back in the 40s, before my time, a close relative of mine had a baby which died because of someone needlessly boiling water on an open fire.

Hence my thing about fire guards.

Sorry...

[ovenpaa]

We have cooked proper Danish type home made rice pudding on top of a Morso stove before, very nice it was as well

[bobbob]

We have cooked proper Danish type home made rice pudding on top of a Morso stove before, very nice it was as well

Rice pudding.......mmmmm Recipe :?: :)

[ovenpaa]

In our house it is rice and milk (I think) In DK it is something rather nice that involves milk and cream and sugar and rice and stuff, Christel will have the recipe

[Jenks]

Grated Nutmeg on the top off the pudding transforms the humble rice pudding into a dish fit for the Gods.



Jenks.


PS. not that i believe in gods but you get my drift I'm sure..

[Christel]

I honestly do not have a recipe because as Ovenpaa has discovered I do not believe in them.

Pudding Rice
Milk

Cook it slowly and stir stir stir...the more you stir while it cooks the better it gets.
This is something I do not walk away from, I normally make it on a lazy afternoon when I have enough time.

When done, you can eat it as it is, warm, sprinkle cinnamon mixed with sugar on top if you like that.

Next day, all cold. Whip some cream and mix it with the cold rice pudding. You can add chopped almonds if you like.

Our Christmas is like this...

23rd we make rice pudding for dinner. Eat it warm.
24th we have a huge dinner with cold rice pudding for dessert. In the rice pudding there will be hidden a whole almond and whoever finds it gets an extra gift.

Of course, whoever finds the almond keeps quiet about it until people cannot eat anymore... :lol:
We are all going "surely someone must have found it by now!?" while we keep eating even though we simply can't.
We laugh a lot.

In the old days extra rice pudding would be cooked and placed warm with cinnamon and sugar on top with a wooden spoon in the attic for the Christmas Goblin (as close to what I mean, nice creature)
This meant he would make sure the year ahead was going to be a good one.

[bobbob]

Cook it slowly and stir stir stir...the more you stir while it cooks the better it gets.
This is something I do not walk away from, I normally make it on a lazy afternoon when I have enough time.

Time is something I have plenty of at the moment
Ability to "stir, stir, stir" is somewhat limited while my shoulder is out of action
Looks like a tin of Ambrosia will have to do for now.

[Watcher]

Best rice pudding I've had is in Saudi Arabia. Can't remember what they call it but this is it:

http://arabicbites.blogspot.com/2009/09 ... dding.html

Involves nuts and raisins and its a monster....