Fucking hell, that was like time-travel for the brain - the dead cups of coffee and huge piles of fanfold compiles… JCL and machine code… I was shit at it all coming in dead to it in the mid-80s - but compared to what passes for coding now… Gotta wonder.
No self respecting coder… etc etc…
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Porridge - pinhead, salt, muscavado sugar, a pat of unsalted butter, and a splash of cream.
Tomatoes in the fridge? Fuck the fuck off.
Quiche - hot, room temperature, or cold. Food of the gods.
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Is that like a programmer?
If so, only documentation is entirely beyond the pale. Everything else is a potential “feature”…
Getting back into porridge just as the weather goes full-on heatwave.
We need details of how you’re making it wrong. 
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Half a mug of oats then a mug of half water/milk heated and stirred in a small saucepan. No salt at the moment but I may try it.
If there’s a microwave only method that’s reasonable I’d give it a try because screw washing up.
Oats in a bowl, about the same again in semi-skimmed milk and 2 minutes in the microwave. 
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Exactly what I do.
Those are the same proportions I use. I do put in a very small pinch of salt & do 2 minutes (covered) in the microwave then stir then another 40 secconds more.
Your microwave may vary. Worth doing the experiment & watching to see exactly how long the second blast needs to be after stirring.
Then topped with marmite & tabasco natch
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In my unceasing quest to annoy purists (and, to a limited extent, to make really unhealthy food marginally less deadly), I use about one quarter porridge oats in pancake batter, plus a couple of tablespoons of oat bran - blend them into the pre-egg mix so it’s smooth.
Porridge without salt is Rong.
Just add sugar you bunch of weirdos
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In a world that has golden syrup, honey, molasses and most-especially, jam - why would you put sugar in porridge?
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I put blueberries on mine, just a few.
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Maple syrup or riot
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both good shouts
Reported.
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Where I grew up in Scotland it was Scott’s Porridge Oats with milk and sprinkled with salt.
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