Michael Owen

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Is Michael Owen a Toon Legend?

  • Total voters
    18
  • Poll closed .
Theyve been after manquillo too despite him being outstanding for quite some time

It pisses me off
 
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I'm not one of these fans that gets bent out of shape if someone suggests Newcastle isn't a big club. A) Big is a comparative term, completely subjective and B) who cares?

What I will say, is that it's interesting that a former England International and one time great, has to continually make himself relevant and significant by deriding a small club nobody cares about for headlines...

I'm just glad he is no longer our record signing, means we can forget he existed.
 
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Warm Pouch said:
We'll have to agree to disagree. It is totally irrelevant to me if he gave it all while here. He's a grade A **** who shat on the club after he left. I'm not turning a blind eye to that ****. I'd question that anyway as he only did it when it was on his terms as shown with him feigning injury and trying to con the fans. He tried to **** over Robson with the likes of Dyer, Bramble and Jenas, and their disgraceful behaviour, then had the audacity to go in on the fans about how disgraceful their treatment of him was after he left. It is comical anyone could think he was any better than Owen in his behaviour after he left. He belittles Newcastle every chance he gets. Wanted to be here? Until he thought he was better than us.

Everyone thinks Owen never gave his all for Newcastle on the pitch. I can't say that is the case bar a bit towards the end when the club was a shambles. While on the pitch he did what Owen always did - played for himself. Were the fans expecting a Bellamy chasing down lost causes? We got what we bought, an injury prone selfish striker who didn't do much work. Liverpool, Man U and Real Madrid fans will all attest to that. So is that Owens fault? Or rather Newcastle and Freddy's for investing in it. Same as him looking disinterested towards the end. Of course he did, he didn't want to be there before he came, he's hardly gonna look enthusiastic when we've turned into a shambles. Like others before him like Bellamy and Dyer, he'd also chose his priorities. He wanted to play for England so would prioritise them. Its no different to Bellamy or Dyer prioritising playing where they wanted rather than where their manager wanted.

I like to be consistent. Michael Owen is **** who shat on our club after he left. Craig Bellamy is **** who shat on our club after he left. Neither is better than the other.
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Just on the Owen effort issue part of it for me was that whilst he was here Owen was more concerned on getting fit for England games and not Newcastle even though we were the ones paying his wage.

Also remember he received an extra month’s wage at the end of his contract had expired as per PL/FA rules (not sure which) as he hadn’t found a new club at that time. Rules in place for non multi millionaires. He was legally entitled to it but not for me morally entitled to it.
 
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I'm talking about Michael Owen, of course.

I don't want to be controversial, it's not in my nature, but I think this is a question that needs to be asked.

I know he's slating your club, and all that, but that doesn't mean he can't be a club Legend.

If yee saaw the blerk in the boozah wud yee buy him a drink an' thank him fo' eez contribution tuh yor history?*




*I appreciate that non-Geordie speakers may not understand this, but I make no apologies.
 
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Receipe for Pease Pudding

Ingredients
  • 7 ounces/500 grams yellow split peas (soaked overnight in cold water)
  • 1 onion (peeled and quartered)
  • 1 carrot (peeled and quartered)
  • 2 bay leaves
  • 2 tablespoons malt vinegar
  • Sea salt and white pepper
  • 1 1/4 tablespoons/20 grams butter (cut into chunks)
Steps to Make It
HIDE IMAGES
  1. Gather the ingredients.

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  2. For the pease pudding, drain the soaked yellow peas and tip into a saucepan.

    You must log in or register to see images


  3. Add the onion, carrot, bay leaves, and cover with cold water. (If you are cooking ham as well, add some cooking stock, but taste it first to make sure it's not too salty).

    You must log in or register to see images


  4. Bring the peas to the boil. Once boiling, lower the heat and simmer gently for an hour or until the peas are tender. Occasionally skim off any scum that rises to the surface.

    You must log in or register to see images


  5. Remove the onion, carrot, and bay leaves from the pan and then tip the peas into a blender. (You can also feel free to keep the peas in the current pot/pan and use an immersion blender to zap them.)

    You must log in or register to see images


  6. Blitz to a thick puree, but do not over mix as the peas do not need to be smooth.

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  7. Pour the peas into a clean pan. Add the malt vinegar and season to taste with salt and pepper. Gradually beat in the butter a cube at a time.

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  8. Keep the pease pudding warm until ready to serve. The pudding will thicken as it cools and thins again when hot. If the pudding becomes dry, add boiling water a little at a time, taking care to not make the pease too thin.

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  9. Serve with a thick slice of cooked ham or a gammon steak and parsley sauce.

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  10. Enjoy!
 
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Hoddle Is A God said:
I'm talking about Michael Owen, of course.

I don't want to be controversial, it's not in my nature, but I think this is a question that needs to be asked.

I know he's slating your club, and all that, but that doesn't mean he can't be a club Legend.

If yee saaw the blerk in the boozah wud yee buy him a drink an' thank him fo' eez contribution tuh yor history?*




*I appreciate that non-Geordie speakers may not understand this, but I make no apologies.
Click to expand...

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Charlie Dogscock said:
Bellamy was a prick and a raving psycho, but put everything in for us, and Robson (just about) knew how to handle him, we were a different team with him in and he was a big loss at the end of the day. He left under a black cloud after the Souness debacle, and was a right little **** with the text messages to Shearer, but the huge difference between him and Owen was he wanted to be here and gave everything; Owen didn't give a ****, put in zero effort and when he wasn't crocked, wandered around with his head up his arse believing himself to be massively more important than those around him (he might have been when he arrived, but by the time he left, Martins and Shola were ahead of him in the pecking order).

As for "not saying anything out of order", yes he ****ing has, we paid him £120k a week for years, and he's trying to palm off his nosediving career solely on us.

I actually want to read this book, to see how he talks about his 3 glorious years at Man Utd, and how after awful Newcastle nearly ruined his career, he became the star striker for the biggest club in the world.
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If I do read it, it'll be from an illegal download - wouldn't give that little cnut the steam off my piss never mind cold hard cash....
 
I am Groot returns said:
Receipe for Pease Pudding

Ingredients
  • 7 ounces/500 grams yellow split peas (soaked overnight in cold water)
  • 1 onion (peeled and quartered)
  • 1 carrot (peeled and quartered)
  • 2 bay leaves
  • 2 tablespoons malt vinegar
  • Sea salt and white pepper
  • 1 1/4 tablespoons/20 grams butter (cut into chunks)
Steps to Make It
HIDE IMAGES
  1. Gather the ingredients.

    You must log in or register to see images


  2. For the pease pudding, drain the soaked yellow peas and tip into a saucepan.

    You must log in or register to see images


  3. Add the onion, carrot, bay leaves, and cover with cold water. (If you are cooking ham as well, add some cooking stock, but taste it first to make sure it's not too salty).

    You must log in or register to see images


  4. Bring the peas to the boil. Once boiling, lower the heat and simmer gently for an hour or until the peas are tender. Occasionally skim off any scum that rises to the surface.

    You must log in or register to see images


  5. Remove the onion, carrot, and bay leaves from the pan and then tip the peas into a blender. (You can also feel free to keep the peas in the current pot/pan and use an immersion blender to zap them.)

    You must log in or register to see images


  6. Blitz to a thick puree, but do not over mix as the peas do not need to be smooth.

    You must log in or register to see images


  7. Pour the peas into a clean pan. Add the malt vinegar and season to taste with salt and pepper. Gradually beat in the butter a cube at a time.

    You must log in or register to see images


  8. Keep the pease pudding warm until ready to serve. The pudding will thicken as it cools and thins again when hot. If the pudding becomes dry, add boiling water a little at a time, taking care to not make the pease too thin.

    You must log in or register to see images


  9. Serve with a thick slice of cooked ham or a gammon steak and parsley sauce.

    You must log in or register to see images


  10. Enjoy!
Click to expand...

I’ll take that as a “no,” yeah?
 
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