Harry after Krul

No I give my honest opinion of the united v newcastle game.... I still think you deserved a point, you played well, we didnt. I was being honest, doesnt mean I want to bum you

 

Because I am very strange. If you don't like it just **** off and stop being such a little ****.

 

Comas
57 Ming lane (flat b)

If you head for the terracota army, I am the third lane on the right once you pass the insect seller

 

Seriously though, can you get any decent fish ie sea bass at trade price?

 

What are you on about you juvenile delinquent.

 

Your mad.

 

Jellied Eels Recipe

The dish of jellied eels is traditionally prepared using the freshwater silver eels, native to Britain, and once found in large numbers in the River Thames. It is served with a wedge of lemon and some chilli vinegar. It is best to go to your local fishmonger and order the eels you need in advance, so that you can get exactly what you want, on the day you need it, freshly caught.

We are not using modern gelatin to set the jellied eels ‘hard’ traditionally the gelatinous eels would produce enough natural gelatin to help the stock set to a soft jelly when cooled, which is a much more pleasing way to eat the eels and is more authentic.
Recipe Ingredients:

1kg of eels (local caught ‘silver eels’ if possible)
1 large onion (peeled and chopped)
1 bay leaf
2 tbsp of vinegar (white wine vinegar or white pickling vinegar)
1/2 lemon (juice only)
1 large sprig of parsley
700ml of water (bottled, still spring water)
2 eggs, (shell and whites only)
3 whole black pepper corns (crushed)
1/2 tsp of sea salt
1/2 tsp of cayenne pepper
1/4 tsp grated nutmeg

To Serve

lemon wedge to serve
Chilli vinegar (a few drops)

Recipe Method:

Ask your fishmonger (or do it yourself) to clean, gut, remove the heads and skin your eels, but leaving them whole. Place them into a saucepan with the water and all the ingredients, except the eggs. Wash the eggs clean in warm water, break the eggs and separate the yolk from the whites. Crush the egg shells and sprinkle them into the saucepan with the other ingredients.

Bring the saucepan up to the boil, then turn down to a simmer until the eel is cooked and tender, about 15 minutes. Remove the eels and leave somewhere to cool. Continue to let the water and other ingredients simmer to make a stock and reduce it by over half.

When cool enough to touch cut the eels into ’rounds’ (chunks about 2cm) and remove the bones. Whisk the egg whites to a froth. Strain the stock/water from the saucepan through a fine sieve to remove all the ingredients. Put the strained stock back on to a simmer and continue to reduce the liquid, when it has reduced by a further quarter whisk in the egg whites. Bring to the boil and then simmer for 2 minutes. Strain once more to remove any impurities and then leave to cool.

In small ramekins or glass bowls add some pieces of cooked eel and then pour over some of the cooled stock. Place in the fridge to set the jelly ‘soft’.

Chilli vinegar can be made very easily. Into a small plastic container pour 2 tbsp of white wine vinegar or white pickling vinegar, stir in 1/2 tsp of ground cayenne pepper and add three green chillies, (de-seeded) chopped into strips. Put the lid on it, give it a shake and store in the fridge for two days, use as and when you need it, give it a shake first, it will last for several months. You don’t need much.

Serve cold with a lemon wedge and some chilli vinegar and a pearly king or queen depending on taste and eat with a cocktail stick whilst singing any old iron.

 

Comatose/99 flake - I get the feeling nobody here gives a **** for your input so feel free to sling your hook.

If Spurs want Krul then it's £20m plus Gareth Bale.

 

From London then.

 

They will swap Gomes and you will have to stump up the 2 million plus krul

 

Great we'll keep him then.

 

Just a week or two ago my dear old Uncle Bill,
He went and kicked the bucket and he left me in his will.
So I went around the road to see my Auntie Jane.
She said, "your Uncle Bill has left you a watch and chain."
So I put it on right across my derby kell.
The sun was shining on it and it made me look a swell.
I went out, strolling round about.
A crowd of kiddies followed me and they began to shout,

"Any old iron? Any old iron?
Any, any, any old iron?
You look neat. Talk about a treat!
You look so dapper from your napper to your feet.
Dressed in style, brand-new tile,
And your father's old green tie on.
But I wouldn't give you tuppence for your old watch and chain,
Old iron, old iron."

 

Don't forget to wear your Cor' Blimey Trousers when you cook this ...

Cockney pie and mash with liquor
Recreate this traditional East End favourite of beef mince pie, mashed potatoes and a sharp parsley sauce.

Ingredients
For the pastry
250g/9oz plain flour, plus extra for dusting

pinch salt

110g/4oz cold butter, cut into cubes

3-4 tbsp cold water

1 free-range egg, lightly beaten, for brushing

butter, for greasing

For the filling
1 tbsp olive oil

1 onion, peeled and finely chopped

500g/1lb 2oz beef mince

1 garlic clove, peeled and crushed

6 mushrooms, finely chopped

1 sprig fresh thyme

1 bay leaf

1 beef stock cube

1 tbsp plain flour

150ml/5fl oz red wine

300ml/10½fl oz beef stock

salt and freshly ground black pepper

For the mashed potatoes
3 large potatoes, peeled, halved

50g/2oz unsalted butter

50ml/2fl oz single cream

salt and freshly ground black pepper

For the liquor
25g/1oz unsalted butter

25g/1oz plain flour

300ml/10½fl oz chicken stock

25g/1oz fresh parsley, finely chopped

1 tbsp white wine vinegar

salt and freshly ground black pepper

Preparation method
1.For the pastry, place the flour, salt and cubed butter in a food processor and pulse until the mixture resembles breadcrumbs.

2.Add the cold water and pulse again until the mixture starts to form a ball of dough. Turn out onto a floured work surface and knead gently for one minute, or until smooth. Shape into a ball and wrap in cling film, then place into the fridge to rest for 30 minutes.

3.Meanwhile for the filling, heat the oil in a large frying pan then add the onion and gently fry for 4-5 minutes, or until softened. Increase the heat, add the beef mince and fry for 4-5 minutes, or until browned all over.

4.Add the garlic, mushrooms, thyme, bay leaf, beef stock cube, flour, red wine and beef stock. Mix well, then cover with a lid and simmer for 20 minutes, stirring occasionally. Season to taste with salt and freshly ground black pepper, then set aside to cool.

5.Preheat the oven to 200C/400C/Gas 6. Generously butter either four individual pie dishes or one large 23cm/9in pie dish.

6.Remove the pastry from the fridge and discard the cling film. Roll the pastry out to a thickness of 5mm/¼in and use to line the pie dish or pie dishes, ensuring that the base and sides are covered completely with a slight overhang. Cut out a circle/circles for the pie lids.

7.Spoon the beef mince filling into the pie dishes, then top with the pastry lids. Press down on the edges to seal. Brush the pastry generously with the beaten egg and bake for 30 minutes, or until golden-brown and crisp.

Technique: Covering a pie with a pastry lid .Watch technique
2:11 mins
8.Meanwhile for the mashed potatoes, cook the potatoes in a large pan of boiling salted water for 8-10 minutes, or until tender. Drain thoroughly, then mash with the butter and cream until smooth. Season to taste with salt and freshly ground black pepper.

9.For the liquor, melt the butter in a pan until foaming, then add the flour and stir to combine. Slowly add the chicken stock, whisking continuously to prevent any lumps from forming. Bring to the boil, then reduce the heat and simmer for 4-5 minutes, or until thickened.

10.Remove the sauce from the heat and add the parsley and vinegar. Season to taste with salt and freshly ground black pepper.

11.To serve, cut the pie into slices (if you made one big pie) or place each individual pie on a plate. Spoon some mash alongside, then drizzle over the liquor.

 

nohlmann is infamous on ja606.

 

Now here's a little story
To tell it is a must
About an unsung hero
That moves away your dust.

Some people make a fortune,
Others earn a mint;
My old man don't earn much:
In fact he's flippin' skint.

Oh, my old man's a dustman,
He wears a dustman's hat,
He wears cor-blimey trousers
And he lives in a council flat.
He looks a proper nana
In his great big hobnail boots,
He's got such a job to pull them up
That he calls 'em daisy roots.

Some folks give tips at Christmas,
And some of them forget,
So when he picks their bins up
He spills some on the step.
Now one old man got nasty
And to the council wrote,
Next time my old man went round there
He punched him up the throat.

Oh my old man's a dustman,
He wears a dustman's hat,
He wears cor-blimey trousers
And he lives in a council flat.

Lonnie: I say, I say, Les.
Les: Yes?
Lonnie: I, er, I found a police dog in my dustbin.
Les: Well how do you do know he's a police dog?
Lonnie: He had a policeman with him.

Though my old man's a dustman,
He's got an 'eart of gold,
He got married recently
Though he's eighty-six years old.
We said "'Ere, hang on, Dad,
You're getting past your prime";
He said "Well, when you get to my age
It helps to pass the time."

Oi! My old man's a dustman,
He wears a dustman's hat,
He wears cor-blimey trousers
And he lives in a council flat.

Lonnie: I say, I say, I say!
Les: Huh?
Lonnie: My dustbin's full of lilies.
Les: Well throw 'em away then!
Lonnie: I can't: Lily's wearing them.

Now one day whilst in a hurry,
He missed a lady's bin:
He hadn't gone but a few yards
When she chased after him.
"What game do you think you're playing?"
She cried right from the 'eart,
"You've missed me, am I too late?"
"No, jump up on the cart!"

Oi! My old man's a dustman,
He wears a dustman's hat,
He wears cor-blimey trousers
And he lives in a council flat.

Lonnie: I say, I say, I say!
Les: Not you again!
Lonnie: My dustbin's absolutely full with toadstools.
Les: How do you know it's full?
Lonnie: 'Cos there's not mushroom inside.

He found a tiger's head one day
Nailed to a piece of wood
The tiger looked like miserable,
But I suppose he should.
Just then from out a window
A voice began to wail,
It said "Oi! Where's me tiger's head?"
"Four foot from his tail."

Oh my old man's a dustman,
He wears a dustman's hat,
He wears cor-blimey trousers
And he lives in a council flat.
Next time you see a dustman
Looking all pale and sad,
Don't kick him in the dustbin:
It might be my old dad.

 

I won't forget the day I went to London on the spree.
I saw the mayor of London there. That's who I went to see.
He came along in a carriage and a pair.
I shouted, "come on, boys! All throw your hats up in the air."
Just then the mayor, he began to smile,
Pointed to my face and said, "Lor Lummy, what a dial!"
Started Lord-a-mayoring, and then to my dismay,
He pointed to my watch and chain and shouted to me, "Hey,
Any old iron? ..."

I shan't forget the day I married Miss Elisa Brown.
The way the people laughed at me, it made me feel a clown.
I arrived in a carriage called a hack,
When I suddenly discovered I'd my trousers front to back.
So I walked down the aisle, dressed in style,
The vicar took a look at me and then began to smile.
The organ started playing. The bells began to ring.
The people started laughing and the choir began to sing,
"Any old iron? ..."

 

please log in to view this image

 

Why has this not been griffed yet?

Shame on you all

 

dave did you see the snow this morning

 

ahem