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Author Topic: Oops!  (Read 25283 times)

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Online Kashmiri Bob

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Oops!
« on: August 23, 2013, 07:24 PM »
Not good. It's a lot worse than it looks.  The cracks have gone straight through and are creeping towards the other 3 rings as I type.  My hop is kaput. I am going to be out of action for a while. Nightmare!



Rob  :(
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Offline Garp

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Re: Oops!
« Reply #1 on: August 23, 2013, 07:44 PM »
Yikes!!!

That doesn't look good Rob :(

Maybe a blessing in disguise though - take the opportunity to get a gas hob?
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Online Peripatetic Phil

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Re: Oops!
« Reply #2 on: August 23, 2013, 07:48 PM »
Oh.  Disaster.  I just hope you have a good BIR T/A nearby !
** Phil.
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Offline Gav Iscon

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Re: Oops!
« Reply #3 on: August 23, 2013, 07:51 PM »
Quote from: Garp on August 23, 2013, 07:44 PM

Maybe a blessing in disguise though - take the opportunity to get a gas hob?

He seems to manage well with the halogen going off some of the curry pictures he's posted.  ;D ;D

But it is a bummer though.  :(
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Offline h4ppy-chris

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Re: Oops!
« Reply #4 on: August 23, 2013, 07:52 PM »
Gutted for ya Rob.
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Offline rshome123

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Re: Oops!
« Reply #5 on: August 23, 2013, 07:54 PM »
Ouch Bob. Do you have extended warranty cover?  If not... Get a gas hob if you can.
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Online Kashmiri Bob

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Re: Oops!
« Reply #6 on: August 23, 2013, 08:37 PM »
Cheers guys.  It's cracked from top to bottom now.  Missed two of the rings but it's not safe to use any more.
I'll get by until it's sorted.  Think I've got an electric wok pan thing somewhere; never been used.  Also should be able to make up some base gravy at the TA. Will definitely look into a gas replacement.  Can't have this happening again.  I think my cast iron bhaji pan must have done the damage. Wouldn't mind so much but I was only frying up a couple of bloomin' Richmond sausages, for lunch!

Rob  :)
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Offline rshome123

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Re: Oops!
« Reply #7 on: August 23, 2013, 08:46 PM »
Richmond sausages?  Yuch.  You'll be eating Wall's sausages next at this rate. Full of fat, salt and yucky stuff.  ;(
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Offline Gav Iscon

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Re: Oops!
« Reply #8 on: August 23, 2013, 08:53 PM »
Richmond sausages, no wonder your hob cracked. ;D ;D
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Online Peripatetic Phil

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Re: Oops!
« Reply #9 on: August 23, 2013, 09:42 PM »
Richmond sausages are the /only/ sausages I like.  Completely homogeneous, high rusk content, no nasty bits of meat lurking to trip the unwary -- cooked very gently and lightly, they are my idea of sausage heaven.  Unfortunately they've pandered to the current salt paranoia and reduced their salt content, so I now have to add salt to the sandwich (something I have never needed to do before).  You can keep your gourmet sausages -- for me, Richmond are king, either hot (in a sandwich, with plenty of salted butter) or cold (left to cool in the dripping in which they are cooked, then chilled).  Wunderbar !

** Phil.
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