We're All Leicester City fans now (We Love you Nigel redux)
- Thread starter Gawge
- Start date
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It's nice they're doing it in two stages as well. They'll seal 3rd spot for us with anything but a defeat against Palace tomorrow, then obviously Watford on Friday if Blackburn haven't done them tomorrow.
With Matty James in their side they'll pulverise any team put in front of them.
Great young player is Matty.
Great young player is Matty.
With Matty James in their side they'll pulverise any team put in front of them.
Great young player is Matty.
I think they'll struggle with Ritchie De Laet in the side though.
Not this Leicester thing on here again, **** them they can lose, we will beat Barnsley/Cardiff in any case. 3 points equals either of them regardless of Watfords antics. **** Leicester and their fans can **** off too sick of reading about them on here.
Actually it works quite well melted into Bolognese. Better than that vomit-smelling dried Parmesan stuff anyway.
Quite like a bit of parmazan sprinkled on my bolognese actually, it does stink of ****, but when used sensibly in moderation, it adds an extra layer of flavour.
There is parmesan and there is parmesan.
There is Brilliant Elmo and there is another variety which is not premier quality
There is Brilliant Elmo and there is another variety which is not premier quality
Are we talking dried Parmesan,that comes in little tubs for sprinkling ? If so you should get some of the proper stuff,that you grate yourself. I think Bob makes the sprinkling stuff,it really don't half pong !
There are basically 3 grades of Parmesan cheese.
Matured for 18 months, 12 months or the youngish 6 month variety.
Of course the price per kg reflects this.
The 18 month stuff (surprisingly good when eaten with slices of apple) is to be used sparingly and accorded due respect, and the 6 month stuff is springier and can be wolfed down with abandon.
Finally here's my culinary tip for the day
For a top pizza, prepare a base with the usual tomato/mozzy base.
Place several nuggets of gorgonzola (dolcelatte by Galbani is widely available) at intervals around the base, and then sprinkle it with a couple of fistfuls of chopped walnut.
Cook for 12 mins or so.
Immediately out the oven, place a few pieces of parma ham on the hot pizza and leave for a couple of mins.
Then serve.
Rocket accompaniment optional.
Matured for 18 months, 12 months or the youngish 6 month variety.
Of course the price per kg reflects this.
The 18 month stuff (surprisingly good when eaten with slices of apple) is to be used sparingly and accorded due respect, and the 6 month stuff is springier and can be wolfed down with abandon.
Finally here's my culinary tip for the day
For a top pizza, prepare a base with the usual tomato/mozzy base.
Place several nuggets of gorgonzola (dolcelatte by Galbani is widely available) at intervals around the base, and then sprinkle it with a couple of fistfuls of chopped walnut.
Cook for 12 mins or so.
Immediately out the oven, place a few pieces of parma ham on the hot pizza and leave for a couple of mins.
Then serve.
Rocket accompaniment optional.
Years ago, there was a scandal when it was discovered that the dried, powdered Parmesan was, in actual fact, made out of surplus plastic umbrella handles...
Fact!