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Author Topic: MCP locations;  (Read 13591 times)

Offline John Dragon

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MCP locations;
« Reply #15 on: August 19, 2008, 08:46:15 PM »
We maintain the alarm in a student house that has a circular ring of paper round the heat detector in the kitchen with the wording "Scousomatic food timer" on it!
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Offline Wiz

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MCP locations;
« Reply #16 on: August 19, 2008, 08:53:07 PM »
Quote from: Graeme
Quote from: Wiz
Quote from: psuedonym
Thanks to All,

There are 2 SD's throughout the basement level, one in the kitchen one the common area (with separate sounder in this section).
A smoke detector in the kitchen?
why not Wiz..

I have never set one off with a Pot Noodle yet..
Fair comment mate. A smoke is probably the right detection for that level of cooking skills!

p.s. - my wife burns a salad!
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Graeme

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MCP locations;
« Reply #17 on: August 19, 2008, 08:59:56 PM »
it's all timing with a pot noodle.

too quick =too brittle.   too long =too soggy.  Then add sauce at precise moment.

bingo  Bombay Bad Boy
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Offline Wiz

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MCP locations;
« Reply #18 on: August 19, 2008, 09:34:35 PM »
Quote from: Graeme
it's all timing with a pot noodle.

too quick =too brittle.   too long =too soggy.  Then add sauce at precise moment.

bingo  Bombay Bad Boy
Genius! You could be Scotland's answer to Jamie Oliver
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Offline kurnal

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    • http://www.peakland-fire-safety.co.uk
MCP locations;
« Reply #19 on: August 19, 2008, 09:44:13 PM »
The 12th Annual Scottish Chef Awards 2008        
The Scottish Chef Awards are the most prestigious event in the Scottish culinary calendar. This year, we celebrate our 12th anniversary with a Gala Dinner at the Radisson Hotel in Glasgow at which this years overall winner will discuss his "secret formula" to produce the perfect pot noodle.  
You can attend the dinner whether you are shortlisted or not.
It is thought that Gordon Ramsay may be talent spotting at the event to find a replacement assistant as Saj has left his service.  Bring your own kettle and microwave.
Tickets are £65 .
To book, tel 0141 234 239.
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Chris Houston

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MCP locations;
« Reply #20 on: August 19, 2008, 09:54:41 PM »
May I direct your towards the "banter" thread ;) ?
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Graeme

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MCP locations;
« Reply #21 on: August 20, 2008, 04:59:16 PM »
Quote from: Wiz
Quote from: Graeme
it's all timing with a pot noodle.

too quick =too brittle.   too long =too soggy.  Then add sauce at precise moment.

bingo  Bombay Bad Boy
Genius! You could be Scotland's answer to Jamie Oliver
pukka pot noodle
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