Ignore the tossers - My thoughts on the WBA game

I'm afraid that's as far as it'll go.

 

Congratulations on avoiding relegation this season and thanks for throwing away a three goal advantage today.


We are happy with 10th and the extra £3 MILLION PRIZE MONEY.Enjoy the rutting season.

 

Bah .

 

Thanks for the 5-1. We will NEVER forget it.

Also thank you for Steve Bruce , entertained us for the last 2 years.

And thank you for introducing a new kind of fashion to the world , the one of dressing up as an empty seat.

Thanks.

 

funny that mate as all the Newcastle fans have you on their ignore button, must be just you that likes talking to yourself

 

Youll be needing that 3 million...

 

Oh and there's only 1.5m in prize money difference between 12th and 10th.

Get your facts right

 

No?

Why do you have that ugly habit of lying?

Are you going to start crying about our mods removing your posts again?

 

Don't worry, your ****e manager will waste it like he has the rest of the considerable funds he has spent over the last few years and you will still be struggling to make mid table next season.

 

and thanks to you mate as without you i wouldn't have known what tosser really meant

 

agreed 100% but then hes a geordie, can only be expected but rep from me

 

and i suck cock in the leases corner doesnt lie right, now i know where deluded comes from

 

Skalpel eh picked that one after your brain transplant

 

come on lads ****ed off on the internet to find more replys IM WAITING

 

Oxtail Soup

1¼ kg oxtail , jointed
4 tbsp plain flour
2-3 tbsp olive oil
1 large carrot , roughly chopped
1 turnip , roughly chopped
1 celery stalk, roughly chopped
1 large onion , roughly chopped
1 bay leaf
a few sprigs thyme
1 tsp black peppercorns
2 tsp tomato purée
300ml red wine
1.2l beef stock
2 tbsp butter , softened
a handful flat-leaf parsley , leaves chopped

Trim excess fat from the oxtail pieces. In a shallow bowl, mix 2 tbsp of the flour with salt and pepper. Heat half the oil in a large, heavy-based pan until hot. Coat the oxtail pieces with the seasoned flour, shaking off any excess, and fry for 2-21/2 minutes on each side until evenly browned, then remove from the pan.
Add the remaining oil to the pan along with the chopped vegetables, herbs and peppercorns. Cook for 4-5 minutes until the vegetables begin to soften. Stir in the tomato purée and remaining seasoned flour, adding a little more oil if necessary. Stir frequently for another minute or two.
Pour in the red wine and scrape the base of the pan with a wooden spoon. Boil for a few minutes. Return the oxtail to the pan and pour in the stock to cover. Bring to a simmer and skim off any scum that rises to the surface. Partially cover the pan and cook gently for 3 hours until the oxtail is very tender and comes off the bone easily. With a pair of kitchen tongs, carefully move the oxtail pieces to a large bowl and leave to cool slightly.
Strain the cooking stock through a fine sieve into a clean pan, pushing down on the vegetables with the back of a ladle to extract as much liquid as possible. Pull the meat from the oxtail and shred into small pieces. To thicken the stock, mix the remaining 2 tbsp of flour with the butter, then whisk into the simmering stock, a little at a time. Simmer for 5 minutes. Taste and adjust the seasoning of the soup, then add the shredded meat to the pan to warm through. Sprinkle with lots of chopped parsley before serving.

 

right here's a sensible question for you what were your predictions/hopes for the start of the season for brucie and the boys...........and no ****ing lying

 

typical mag football comment, as i thought know nowt

 

Wow you must lead a dull life.

Accusing Leazes Corner of removing on of your comments on the mackems board

That's a classic.

 

Just silly as usual. No craic. Mr Pardew, Funny named stadium,Top club in the NE and of course the historic and biggest ever in the history of Football loss between our clubs. Move on .