cooking basic tasty stuff* is quite easy and cheap as you like if you do it right (far cheaper than instant noodles and frozen pizza let alone fast food)
*perhaps more importantly it is a damn sight healthier which if you are living on freezer food, noodles and fast food you will notice the effects of moving away from in about two to three weeks.
I'm with you on the healthy thing. But there's no way you can cook a decent meal for the same price as a pack of turkey burgers and bread rolls fron Iceland (for those of you not in the UK, Iceland is a supermarket chain there!)! It doesn't have to be
massively more expensive, but certainly not cheaper.
When I was living by myself in the UK I was very much trying to find the balance. I can cook, and do it reasonably well (3-star let's say!), but it gets boring cooking for yourself. And when you start cooking for others, which is much more pleasurable (especially if its for chicks!), it starts getting more expensive. I never did manage to get the balance right between eating decent, home cooked food, and having a bit more 'me time' and shitty prepared products.
Luckily, it's not something I have to deal with anymore!
@Pleng although I am very much of the "my steak- I want it to still have a pulse" persuasion I have not seen much meat in recent years I would have blue and I make it a point to know where a good butcher is wherever I happen to be. Secondly and for the rare side of things there is probably a bunch of health and safety nonsense to deal with; a few people have got food poisoning which although it happens should a phone call be placed to the restaurant to say "sort it out next time" the result more often than not is serious food baskets, flowers, some nice booze and the immediate reversal of charges for the meal with the understanding you will not take it further. I will give you that it is slightly odd as most places will still give you something with a bit of pink to it.
Well there's no legislation against serving steak rare, and due to the way bacteria interact with red meat, there's no more risk of getting food poisoning from a blue steak than there is from a well done one.
Where I am now, though, health and safety is virtually unheard of, and no restaurant owner is likely to be intimidated by threats of bad press, so it's definitely not that. It's more of an understanding thing, as steak isn't an indigenous dish here. Not that I have it that often anyway, but when I do, I like it blue!