Match Day Thread Spuds U like V UTD

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the ex roofer said:
Scalped potatoes .....win this one and you may even catch the Spurs .3-1 United
Click to expand...

I know you are taking the piss, but I do know Spurs fans who are more pessimistic (and realistic) than HIAG who do actually think they might fail to get top four if they lose to us. My first thought was that they were taking the piss, but one of them is a professional gambler who regularly puts his money where his mouth is.

Although I still reckon that even if Spurs pull off their usual collapse we wouldn't pick up enough points to overtake them.
 
Interesting fact: For the past ten days I've been enjoying the culinary delights of Morocco including something called Herrera soup. It's a local exotic vegetable broth with spices and is quite delicious. It's eaten with sweet sticky toffee like biscuity twirls. Surprisingly the combination works brilliantly and brings out the best in Herrera. Unfortunately the same cannot be said for our Herrera with LVG's sticky toffee football feelosofee.
 
The Dippers would be outraged by the lack of seriousness in this match day thread.
 
I cant see us catching spurs but I'd be happy if we can overtake City and stay above West Ham, both of which will be a task in themselves.
 
Treble said:
Interesting fact: For the past ten days I've been enjoying the culinary delights of Morocco including something called Herrera soup. It's a local exotic vegetable broth with spices and is quite delicious. It's eaten with sweet sticky toffee like biscuity twirls. Surprisingly the combination works brilliantly and brings out the best in Herrera. Unfortunately the same cannot be said for our Herrera with LVG's sticky toffee football feelosofee.
Click to expand...

In order to maintain the integrity of the thread may I be so bold as to recommend the following Moroccan spicy spud dish -

Ingredients
  • 750g potatoes cut in half or quarters, depending on the size
  • 1 litre/ 1½ pints hot vegetable stock
  • 1 tbsp olive oil
  • 1 red onion, halved and thinly sliced
  • 2 garlic cloves, peeled and finely sliced
  • 1 preserved lemon, finely chopped
  • 250g drained roasted peppers, sliced
  • 1 tsp hot smoked paprika
  • 1 tsp ground cumin
  • 1 tsp ground ginger
  • 2 tbsp tomato puree
  • 1 tbsp white wine vinegar
Instructions
Put the potatoes and vegetable stock in a large saucepan. Bring to the boil and cook, covered, for 12 minutes until tender but firm.2. Meanwhile, preheat the oven to 230°C (450°F), Gas Mark 8 and heat the olive oil in a large, deep-sided, ovenproof frying pan over a medium-low heat. Add the onion and fry gently for 3–4 minutes, then add the garlic and cook for a further 3–4 minutes until softened and lightly coloured.3. Stir into the onion mix the preserved lemon, roasted peppers, the spices, tomato purée, vinegar and a little salt and pepper. Cook gently for 2 minutes.4. Drain the cooked potatoes, reserving 400 ml of the liquid, then add the potatoes and reserved stock to the pan. Bring up to the boil, then put the pan in oven and bake for 14–16 minutes until golden. Remove from the oven and serve immediately.
 
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glazerfodder said:
In order to maintain the integrity of the thread may I be so bold as to recommend the following Moroccan spicy spud dish -

Ingredients
  • 750g potatoes cut in half or quarters, depending on the size
  • 1 litre/ 1½ pints hot vegetable stock
  • 1 tbsp olive oil
  • 1 red onion, halved and thinly sliced
  • 2 garlic cloves, peeled and finely sliced
  • 1 preserved lemon, finely chopped
  • 250g drained roasted peppers, sliced
  • 1 tsp hot smoked paprika
  • 1 tsp ground cumin
  • 1 tsp ground ginger
  • 2 tbsp tomato puree
  • 1 tbsp white wine vinegar
Instructions
Put the potatoes and vegetable stock in a large saucepan. Bring to the boil and cook, covered, for 12 minutes until tender but firm.2. Meanwhile, preheat the oven to 230°C (450°F), Gas Mark 8 and heat the olive oil in a large, deep-sided, ovenproof frying pan over a medium-low heat. Add the onion and fry gently for 3–4 minutes, then add the garlic and cook for a further 3–4 minutes until softened and lightly coloured.3. Stir into the onion mix the preserved lemon, roasted peppers, the spices, tomato purée, vinegar and a little salt and pepper. Cook gently for 2 minutes.4. Drain the cooked potatoes, reserving 400 ml of the liquid, then add the potatoes and reserved stock to the pan. Bring up to the boil, then put the pan in oven and bake for 14–16 minutes until golden. Remove from the oven and serve immediately.
Click to expand...
I make something similar to this. It's nice with fish. Chuck the fish in underneath a layer of potatoes for ten minutes at the end of the cooking cycle. Smother in tabasco if you like it hot!
 
Swarbs said:
I know you are taking the piss, but I do know Spurs fans who are more pessimistic (and realistic) than HIAG who do actually think they might fail to get top four if they lose to us. My first thought was that they were taking the piss, but one of them is a professional gambler who regularly puts his money where his mouth is.

Although I still reckon that even if Spurs pull off their usual collapse we wouldn't pick up enough points to overtake them.
Click to expand...
Wanna bet , if the Spurs lose today they will melt IMO , time will tell
 
the ex roofer said:
Wanna bet , if the Spurs lose today they will melt IMO , time will tell
Click to expand...

It's tomorrow but I agree, especially if Leicester have already won prior to our match. If Leicester win and we beat Spurs then Arsenal will be one point behind and we'll have a game in hand which, if we win, we'll be three behind.

Entirely possible Spurs would end up in fifth.
 
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glazerfodder said:
In order to maintain the integrity of the thread may I be so bold as to recommend the following Moroccan spicy spud dish -

Ingredients
  • 750g potatoes cut in half or quarters, depending on the size
  • 1 litre/ 1½ pints hot vegetable stock
  • 1 tbsp olive oil
  • 1 red onion, halved and thinly sliced
  • 2 garlic cloves, peeled and finely sliced
  • 1 preserved lemon, finely chopped
  • 250g drained roasted peppers, sliced
  • 1 tsp hot smoked paprika
  • 1 tsp ground cumin
  • 1 tsp ground ginger
  • 2 tbsp tomato puree
  • 1 tbsp white wine vinegar
Instructions
Put the potatoes and vegetable stock in a large saucepan. Bring to the boil and cook, covered, for 12 minutes until tender but firm.2. Meanwhile, preheat the oven to 230°C (450°F), Gas Mark 8 and heat the olive oil in a large, deep-sided, ovenproof frying pan over a medium-low heat. Add the onion and fry gently for 3–4 minutes, then add the garlic and cook for a further 3–4 minutes until softened and lightly coloured.3. Stir into the onion mix the preserved lemon, roasted peppers, the spices, tomato purée, vinegar and a little salt and pepper. Cook gently for 2 minutes.4. Drain the cooked potatoes, reserving 400 ml of the liquid, then add the potatoes and reserved stock to the pan. Bring up to the boil, then put the pan in oven and bake for 14–16 minutes until golden. Remove from the oven and serve immediately.
Click to expand...


Stan said:
I make something similar to this. It's nice with fish. Chuck the fish in underneath a layer of potatoes for ten minutes at the end of the cooking cycle. Smother in tabasco if you like it hot!
Click to expand...

Tagine?
 
Chief said:
It's tomorrow but I agree, especially if Leicester have already won prior to our match. If Leicester win and we beat Spurs then Arsenal will be one point behind and we'll have a game in hand which, if we win, we'll be three behind.

Entirely possible Spurs would end up in fifth.
Click to expand...

I posted this when Arsenal were two up.

Should have known better!!
 
the ex roofer said:
Wanna bet , if the Spurs lose today they will melt IMO , time will tell
Click to expand...

I reckon if they lose they could fall off so badly as to end up on 66/67 points.

But will we definitely pick up 11/12 points from our last six games? West Ham away will almost certainly see us drop points, and even if Leicester have the title sewn up in April I'd still fancy them to get something at OT.

We should have enough to win the other four, but LVG will almost certainly have something to say about that...
 
glazerfodder said:
In order to maintain the integrity of the thread may I be so bold as to recommend the following Moroccan spicy spud dish -

Ingredients
  • 750g potatoes cut in half or quarters, depending on the size
  • 1 litre/ 1½ pints hot vegetable stock
  • 1 tbsp olive oil
  • 1 red onion, halved and thinly sliced
  • 2 garlic cloves, peeled and finely sliced
  • 1 preserved lemon, finely chopped
  • 250g drained roasted peppers, sliced
  • 1 tsp hot smoked paprika
  • 1 tsp ground cumin
  • 1 tsp ground ginger
  • 2 tbsp tomato puree
  • 1 tbsp white wine vinegar
Instructions
Put the potatoes and vegetable stock in a large saucepan. Bring to the boil and cook, covered, for 12 minutes until tender but firm.2. Meanwhile, preheat the oven to 230°C (450°F), Gas Mark 8 and heat the olive oil in a large, deep-sided, ovenproof frying pan over a medium-low heat. Add the onion and fry gently for 3–4 minutes, then add the garlic and cook for a further 3–4 minutes until softened and lightly coloured.3. Stir into the onion mix the preserved lemon, roasted peppers, the spices, tomato purée, vinegar and a little salt and pepper. Cook gently for 2 minutes.4. Drain the cooked potatoes, reserving 400 ml of the liquid, then add the potatoes and reserved stock to the pan. Bring up to the boil, then put the pan in oven and bake for 14–16 minutes until golden. Remove from the oven and serve immediately.
Click to expand...

Sounds good.. Like a hybrid of patatas bravas and Bombay potatoes both of which are excellent forms of spud.

I'm also currently eating potato wedges and chicken dippers for lunch while watching the golf..

Still going for us scraping a 1-0
 
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