:o Can I at least microwave the milk?
I do the same. It also makes for a nice very speedy *cafe au lait *first thing in the morning. Like this morning. 
Although that also sometimes makes for a less-nice entire-microwave-oven-interior-au-lait. Like Saturday morning. :smack:
La de da and fiddle dee dee, it’s Eric the half a tea
Heathen!
I see Meghan Markle has passed the Tea-Making (Royal Family Level) exams.
Yes, she’s doing quite well. 
Yes. But they’ll let it go as long as the heat signature indicates the resident has left the top off so it “really boils.”
I learned a few years ago to make it Mayan fashion, and I’ll never go back. Cocoa powder with a dizzying array of spices, including hot pepper seeds, goes into boiled water. Then when it’s all dissolved and the spices have bloomed, add about a tablespoon of heavy cream. The difference in scent and flavor after the cream is added will knock your socks off. He claimed it is even better with goat’s milk, but I haven’t tried it. Probably not my cuppa.
:eek: OK, I will get out a saucepan dedicated to hot chocolate prep. I will be ready no matter what Enforcers happen by.
Nonsense. All ovens are stoves. It’s just that not all stoves are ovens. Just like some stoves have a cooktop, but that doesn’t make it a range.
A stove is any box made for heating indoors without burning the building down. (Most furnaces technically qualify.)
Sometimes a stove has a cooktop, which is heated by the burning fuel within.
An oven is a box which gets hot and is configured for cooking food. Sometimes a stove has a big enough fuel burning resevoir that there is room to also bake inside of it, so that stove is also an oven.
A range has a separate, dedicated heat source for the cooktop, it is not heated by the stove within.
An AGA is a stove with a cooktop, and also an oven, but it is not properly a range.
Hope that helps.
d&r
I have reported you to the Beverage Council. Please stay where you are until the inspector arrives. (They said it may take up to two weeks to process my complaint).
Thanks - I’ll have to look for that.
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The idea of having a kettle on the hob at all times is totally wrong. Water for tea MUST be freshly boiled. You have to run the tap for a while to ensure that there is no stale water, and then bring it to a ‘rolling’ boil. The loose tea leaves will already be in a warmed pot and the still bubbling water is added immediately.
All this is for your own tea and for visiting royalty… Visiting tradesmen have their own method which involves adding several tea bags to a pot, adding hot water and leaving to ‘steep’ for some time until it takes on the consistency of black treacle; add several tablespoons of sugar and condensed milk from a tin.
Not that I would advise an Englishman how to make tea, since I’m 2 generations removed from the Mother country, but ISTM one could *store *the kettle on the hob as long as you used only freshly run properly de-staled water to fill it afresh each time.
Cabinet space being notoriously short in English kitchens this seems a wise use of precious kitchen real estate. There’s not much else one could safely store on a hob.
Maybe I’m no true Englishman, but I loathe stove-top kettles. The wailing whistle on them gives me such a start that I inevitably need a nice cup of tea to calm down from it.
There is a dedicated auxiliary agency of ladies of a certain age with hats, who will come in and tut. They may even ask if the cake is shop-bought.
Come to think of it, I think OP is thinking of the old days of the coal-fired kitchen range, which would always have a kettle warning on it, as the only available source of hot water, for when yer man came home from 't pit and needed a scrub down in 't tin bath while delivering home truths to the feckless son all’s with his nose in a book…
What’s your point?
Licence is the noun; license is the verb.
And they always seem to reach the whistling point just as you have your first contact lens balanced on your fingertip, ready to put in. Never the second so you have one eye in focus. 
Webster’s has the “c” spelling as a secondary spelling to the “s” form, with no differentiation between noun and verb.
Most spell-checkers will flag the “c” spelling unless told to accept it. :dubious: