Cheap slags on board!

Plastic container, large mug sized, with a tear off foil top.

Inside, dehydrated 'string' noodles and dehydrated 'soup' and vegetables. Usually spicy or curry flavoured.

Add boiling water, stir, and leave for a few minutes to rehydrate.

Eat

<hr width=100% size=1>
 
Forget what Brendan says. Pot Noodle, the next best thing to baked beans for pebble dashing the pan of the baby blake. Puke in a Pot is more apt.

Yer better off making an egg and bacon sarnie. Quicker too!

captain.gif
 
Uhhm! You'll notice I didn't comment on the culinary desirability of the contents /forums/images/icons/laugh.gif
Just described what a pot noodle is.

<hr width=100% size=1>
 
No-one would deny that an egg and bacon sarnie would be nicer, although I doubt quicker. The question is, who is going below to cook it? We reserve our Pot Noodles for the occasions when I am needed on deck virtually full time and Jill can risk a maximum of 15 seconds below without succumbing to mal-de-mer. I am nearly immune from seasickness but in the conditions in mind I doubt very much whether cooking bacon and eggs would be practicable or safe.

<hr width=100% size=1>
 
Well it certainly sounds, well, different. On continental motorways you can
buy main dishes aimed at truck drivers. They contain their own heating
system - you pull a tab and wait about 10/15 minutes. I ate one once some
years ago (chili con carne) and it was certainly nearly food. Retails about
£2 or £3.
Question 2: how do you eat a properly fried egg in a sandwich without it
squirting out the non-mouth side?

<hr width=100% size=1>
 
I like Tiger Tiger Cup Noodles. They have a good lid so you can use the container for varnish afterwards.

<hr width=100% size=1><A target="_blank" HREF=http://www.arweb.co.uk/argallery/forbsie?&page=1>My Project</A>
 
You must log in or register to reply here.

Share this page

Top