I have a Steak Pie

[ampersand]

on the hob. and i don't crunch them up cause i like long noodles. f**k supernoodles though, asda smartprice ones are much nicer!

[RABun]

I've got a paella from Sainsburys to have for tea tonight. I can reheat it via either the oven or microwave. As this seems to be the place to discuss such matters, which method of applying heat to my meal should I use?

[rachbon]

asda price as in white packet and green labels? 7p aye? will need to try!

i think blue dragon ones are the best, but they only do 'authentic' flavours. nice to have some beef or bacon sometimes

[jump]

Pogo what did you eat at Uni? As we know from the start of the thread your parents have to feed otherwise you get lost trying to cook.

[swede]

I had beans and sausages and bacon with brown sauce on crumpets for my tea last night, it was lovely

[Pogues Mcgogues]

Wow wow wow stop with all the questions. Look I am here for advice but not overload okay!

Supernoodles - Don't be such a tight f**king prick and buy a pot noodle instead ya tit.

Beans on Toast - Aye it's a bit of a novelty name five pricks you know that have chucked chili powder and wocester sauce in their beans!

Jump - already established I can cook 'pompous' meals. Since you're a southern twat you'd like some of it!

I had beans and sausages and bacon with brown sauce on crumpets for my tea last night, it was lovely

[ampersand]

Wow wow wow stop with all the questions. Look I am here for advice but not overload okay!

Supernoodles - Don't be such a tight f**king prick and buy a pot noodle instead ya tit.

[rexclark]

pot noodle is like the aftermatch of an enema. horrible stuff!

[rachbon]

Supernoodles - Don't be such a tight f**king prick and buy a pot noodle instead ya tit.

[Kowalski]

Supernoodles - Don't be such a tight f**king prick and buy a pot noodle instead ya tit.

[Gre]

pot noodles are horrible, you get all that minging stuff at the bottom of the pot.

[rachbon]

Not if you stir it properly

To add a third way to the Supernoodle debate, one of my housemates prepares Supernoodles by just pouring boiling water on top of them in a bowl, as you would a pot noodle. God knows how he eats them.

[philipsteak]

Beans on Toast - Aye it's a bit of a novelty name five pricks you know that have chucked chili powder and wocester sauce in their beans!

[Pogues Mcgogues]

Well now you've introduced this to the world, everyone will be doing it and you can claim credit for it. Course, I'll know that I was doing it before it was cool. Wasn't a member of efestivals then though so I couldn't come on and tell everyone about the amazing meal I'd just 'cooked'.

[philipsteak]

I'll challenge your namesake! What's your steak preference?

[Pogues Mcgogues]

Rump, medium rare.

[philipsteak]

Medium rare yes. Rump not so good.

[swede]

Medium rare yes. Rump not so good.

[ampersand]

well done all the way. or just before, whatever that's called.

[swede]

well done all the way. or just before, whatever that's called.

[ampersand]

mine musn't be well done then.

i love it charred on the outside, but the last one i made, it was really soft on the inside. but not a drop of blood. was amazing!

[philipsteak]

If your buying steak from a butchers rump is usually a better cut than sirlion ect. The butchers at the top of my street does amazing rump steak. If I dont go out on a Saturday I'll go get me and the missus a nice piece each. Both have our steak rare-medium rare with chips and either onion rings, chilli prawns or scampi on the side. Rump from a butchers just seems to cook better and hold more of the flavour in, in my opinion.

[swede]

Thats the thing. For me its just the right balance between tender (although I dont like my steak too tender. I want a bit of bite to it) and flavour. The tenderer cuts dont have as much, and the more flavoursome cuts are tougher and good for slower cooking

[Steve P]

I've got a paella from Sainsburys to have for tea tonight. I can reheat it via either the oven or microwave. As this seems to be the place to discuss such matters, which method of applying heat to my meal should I use?

[the_hedge]

Thats the thing. For me its just the right balance between tender (although I dont like my steak too tender. I want a bit of bite to it) and flavour. The tenderer cuts dont have as much, and the more flavoursome cuts are tougher and good for slower cooking