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Hi Everyone! What do you love about NUFC- Comments please.....

Discussion in 'Newcastle United' started by NEVERSEEN AMACKEMINMILAN, Mar 25, 2012.

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  1. NEVERSEEN AMACKEMINMILAN

    NEVERSEEN AMACKEMINMILAN New Member

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    Club, fans, players city itself x:
     
    #1
    NEVERSEEN AMACKEMINMILAN, Mar 25, 2012
  2. Darth Gogledd

    Darth Gogledd Well-Known Member

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    Apparently not much...
     
    #2
    Darth Gogledd, Mar 25, 2012
  3. 5 Goals 1 Hat Trick 11 Heroes-NUFC4LIFE

    5 Goals 1 Hat Trick 11 Heroes-NUFC4LIFE Well-Known Member

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    I like cucumbers.
     
    #3
    5 Goals 1 Hat Trick 11 Heroes-NUFC4LIFE, Mar 25, 2012
  4. Albert's Chip Shop

    Albert's Chip Shop Top Grafter
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    By Elaine Lemm, About.com Guide


    Irish Stew Recipe

    Photo © RFB Photography
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    Traditional Irish Stew - Irish Stew Recipe
    Ireland's national dish is Irish stew. A traditional Irish stew was always made with mutton, but more often nowadays, is made with lamb. Controversy reigns over whether vegetables other than potatoes should be added; adding onions, leeks and carrots not only adds extra flavor but also nutrition to the stew. The choice is yours.
    Prep Time: 20*minutes

    Cook Time: 2*hours, 20*minutes

    Total Time: 2*hours, 40*minutes

    Ingredients:

    2 tbsp vegetable oil
    1 lb/500g mutton or lamb cutlets (bone removed) cut into 2"/5cm chunks
    2lb/ 1 kg potatoes, peeled and cut into quarters
    1 cup/115g onion, roughly chopped
    1 cup/ 100g leeks, cleaned and finely sliced
    1 cup/170g carrots, roughly chopped
    1½ pints / 750 ml dark beef stock
    2 or 3 cabbage leaves, thinly sliced (optional)
    Salt and Pepper
    Preparation:

    Heat the oven to 350F/180C/ Gas 4

    In a large frying pan heat half the oil to hot but not smoking. Add half the lamb pieces and brown all over. Remove the lamb and place in a casserole, cover with a half of the potatoes, onions, leeks and carrots.
    Add the remaining oil to the frying pan, heat again then add the remaining lamb and brown all over. Add to the casserole and cover with the remaining vegetables.
    Add the stock, cover with a tight fitting lid, cook in the oven for 1 hour. Add the cabbage (if using) replace the lid and cook for another hour. Check from time to time to make sure the stock isn't reducing too much, if it is add a little boiling water. The meat and vegetables should always be covered by liquid.If the sauce is too runny at the end, cook a little longer with the lid removed. Season with salt and pepper.
    Serve piping hot.
    More Links
    Irish Recipes, Colcannon Recipe
    Irish Recipes - Side Dishes
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    #4
    Albert's Chip Shop, Mar 25, 2012
  5. MrRAWhite

    MrRAWhite Well-Known Member

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    And we can take an educated guess where you like them..<whistle>
     
    #5
    MrRAWhite, Mar 25, 2012
  6. QWOP

    QWOP Well-Known Member

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    <laugh>.
     
    #6
    QWOP, Mar 25, 2012
  7. Mod Face

    Mod Face Well-Known Member

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    I like big butts
     
    #7
    Mod Face, Mar 25, 2012
  8. MrRAWhite

    MrRAWhite Well-Known Member

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    I suggest you get in touch with 5-1 who can fit a cucumber up his arse...
     
    #8
    MrRAWhite, Mar 25, 2012
  9. Hugh Briss

    Hugh Briss Well-Known Member

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    What does that represent?
     
    #9
    Hugh Briss, Mar 25, 2012
  10. Cruyff's Turn

    Cruyff's Turn Well-Known Member

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    Great city and people,now a team to match,well done for 2011/12 lads,hope you can catch The Spuds for 4th!
     
    #10
    Cruyff's Turn, Mar 25, 2012

  11. Warmir Pouchov

    Warmir Pouchov Better than JPF

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    Steady on fella!
     
    #11
    Warmir Pouchov, Mar 26, 2012
  12. Agent Bruce

    Agent Bruce Well-Known Member

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    Heard that about you, didn't believe it at first though.
     
    #12
    Agent Bruce, Mar 26, 2012
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