What the f uck are you having for Dinner thread..

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Tobes said:
Sucky wiring up his own cooker......

Sounds like something likely to end up with a public inquiry in abar a year tbh.
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Tbph 4mm don't sound thick enough to me, but if he's followed the guidance in the book, I can't really argue it with him.
 
brb said:
He'll soon find out if it melts. Joking aside, an electric cooker is the one thing in your house you take no chances with, it will either kill you or burn your house down.
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Yeah, isn't it one of those things that doesn't have to be done by a sparky but has to be checked and signed off by a sparky?
 
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Schlem Boogerman said:
Yeah, isn't it one of those things that doesn't have to be done by a sparky but has to be checked and signed off by a sparky?
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I've done a few cookers myself before, but many, many years ago. They were running into spurs and they were thick heavy duty cable. I think electrical works regulations in the home did change, but I wouldn't know if that means a cooker needs to be signed off by a sparky now, possibly not. My concern is will the cable get warm at 4mm and it is the correct grade, heat resistant.

https://community.screwfix.com/threads/what-cable-do-i-need-for-my-new-cooker.187963/
 
Cooker wired in, all good, tucking into some spag bol my lil bro made for me. Not enough chilli but its very good tbh
 
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Suckmyklopp said:
Didn't make it.

And when I make chilli, I make chilli.

Always a teaspoon or 2 of chilli powder in my spag bol though. Just adds a touch of spice to it for me, it's not the same without.
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Must admit, our lass makes spag bol. ****in hate spag bol. Always add jalapeños if I'm re heating it from the freezer.
Still not sure why the **** you just don't make a decent chilli and have it with spagetti. Way better. <badger>
 
Schlem Boogerman said:
Must admit, our lass makes spag bol. ****in hate spag bol. Always add jalapeños if I'm re heating it from the freezer.
Still not sure why the **** you just don't make a decent chilli and have it with spagetti. Way better. <badger>
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I can only explain it like this.

If I make a chilli it's a 10 on the chili scale
Spag bol is a 1.

Feel me?

Its spag bol with a slight kick.

Chilli is ****ing hot or should be.

Aint that hard to grasp.
 
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