Unlikely but...

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Maximin Effort

Maximin Effort

Well-Known Member
Jan 28, 2011
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This just popped up on the Sky Sports live transfers page:

Gary Bowyer wants to keep Jordan Rhodes at Blackburn but says he's an exceptional player and there's no guarantee he'll be at the club by the end of the transfer window.

This indicates Blackburn would be willing to listen to offers. Should we go for him and would this satisfy you as our main striker signing of the summer?

Personally I think this could work for us. Another young hungry striker this time with a record in English football (if not the Prem) so the speed of the game shouldn't bother him.
 
It would be an interesting signing. I don't see it happening though. The strikers we are still being heavily linked with - Lacazette, Remy and until recently Aubameyang, are all very effective playing wide as part of an attacking 3. I'd imagine that this is no coincidence. We have Riviere, Ferreyra and Cisse for the central berth, with Perez as a young backup and I can see the board and manager thinking that is enough.
 
I'd still like him just like Wickham. There is no doubt though you have to accept an element of risk with those types. No more than a Lacazette mind.

The bottom line is we are not going to pay a PEA, Benteke etc type fee and may struggle to attract them. 12m for Rhodes is a lot of money. Much more likely with us we'd take a risk on someone like Wickham or his French equivalent i.e. running out of contract.
 
Pardew's comments lead me to believe there will be no more offensive players arriving at the club. I still expect more business, thinking there'll be at least one CB and maybe even another DM coming in.
 
He signed a 2 year contract extension with Blackburn just 26 days ago which has effectively put him on a 5 year contract. Now they are talking about selling him? We won't be in for him because of the price they will want. If he moves it will be to a bottom half of the Premier League team. Swansea, Southampton or QPR depending on who's in for a striker.
 
We signed our striker yesterday so don't expect another.

I'd say we are done and suspect a sale
 
He seems to be quite happy to stay in the Championship in his comfort zone.
Maybe that's why Premier League clubs seem reluctant to gamble on him.
 
Reedio.Heed said:
He seems to be quite happy to stay in the Championship in his comfort zone.
Maybe that's why Premier League clubs seem reluctant to gamble on him.
Click to expand...

Pay rather than gamble in our case

We've not spent anything yet
 
Mrtiote said:
Pay rather than gamble in our case

We've not spent anything yet
Click to expand...

Dorset Apple Cake

Ingredients
225g butter, softened, plus extra for greasing
450g Bramley apples
Finely grated zest and juice of 1 lemon
225g caster sugar, plus extra for dredging
3 large eggs
225g self-raising flour
2 tsp baking powder
25g ground almonds
1 tbsp demerara sugar

Method
1. Preheat the oven to 180°C/fan160°C/gas 4. Grease a deep 23-24cm springform cake tin and line with baking paper. Peel, core and cut the apples into 1cm pieces, and toss with the lemon juice.
2. Using an electric hand whisk, cream together the butter, caster sugar and lemon zest in a bowl until pale and fluffy. Beat in the eggs, 1 at a time, adding a little flour with each addition to keep the mixture smooth.
3. Sift the remaining flour and the baking powder into the bowl and fold in with the ground almonds. Drain the apple pieces well, then stir into the mixture.
4. Spoon into the prepared cake tin, lightly level the top and sprinkle with the demerara sugar. Bake in the oven for 1 hour or until well-risen, brown and a skewer inserted into the centre of the cake comes out clean. If the cake starts to look a little too brown, cover with a sheet of baking paper after about 45 minutes.
5. Leave to cool in the tin for 10 minutes. Remove the cake from the tin and place on a serving plate. Dredge heavily with the extra caster sugar. Cut the cake into generous wedges and serve warm with a spoonful of clotted cream, if you like.
 
Darth Gogledd said:
Dorset Apple Cake

Ingredients
225g butter, softened, plus extra for greasing
450g Bramley apples
Finely grated zest and juice of 1 lemon
225g caster sugar, plus extra for dredging
3 large eggs
225g self-raising flour
2 tsp baking powder
25g ground almonds
1 tbsp demerara sugar

Method
1. Preheat the oven to 180°C/fan160°C/gas 4. Grease a deep 23-24cm springform cake tin and line with baking paper. Peel, core and cut the apples into 1cm pieces, and toss with the lemon juice.
2. Using an electric hand whisk, cream together the butter, caster sugar and lemon zest in a bowl until pale and fluffy. Beat in the eggs, 1 at a time, adding a little flour with each addition to keep the mixture smooth.
3. Sift the remaining flour and the baking powder into the bowl and fold in with the ground almonds. Drain the apple pieces well, then stir into the mixture.
4. Spoon into the prepared cake tin, lightly level the top and sprinkle with the demerara sugar. Bake in the oven for 1 hour or until well-risen, brown and a skewer inserted into the centre of the cake comes out clean. If the cake starts to look a little too brown, cover with a sheet of baking paper after about 45 minutes.
5. Leave to cool in the tin for 10 minutes. Remove the cake from the tin and place on a serving plate. Dredge heavily with the extra caster sugar. Cut the cake into generous wedges and serve warm with a spoonful of clotted cream, if you like.
Click to expand...

A disgusting recipe
 
Darth Gogledd said:
Dorset Apple Cake

Ingredients
225g butter, softened, plus extra for greasing
450g Bramley apples
Finely grated zest and juice of 1 lemon
225g caster sugar, plus extra for dredging
3 large eggs
225g self-raising flour
2 tsp baking powder
25g ground almonds
1 tbsp demerara sugar

Method
1. Preheat the oven to 180°C/fan160°C/gas 4. Grease a deep 23-24cm springform cake tin and line with baking paper. Peel, core and cut the apples into 1cm pieces, and toss with the lemon juice.
2. Using an electric hand whisk, cream together the butter, caster sugar and lemon zest in a bowl until pale and fluffy. Beat in the eggs, 1 at a time, adding a little flour with each addition to keep the mixture smooth.
3. Sift the remaining flour and the baking powder into the bowl and fold in with the ground almonds. Drain the apple pieces well, then stir into the mixture.
4. Spoon into the prepared cake tin, lightly level the top and sprinkle with the demerara sugar. Bake in the oven for 1 hour or until well-risen, brown and a skewer inserted into the centre of the cake comes out clean. If the cake starts to look a little too brown, cover with a sheet of baking paper after about 45 minutes.
5. Leave to cool in the tin for 10 minutes. Remove the cake from the tin and place on a serving plate. Dredge heavily with the extra caster sugar. Cut the cake into generous wedges and serve warm with a spoonful of clotted cream, if you like.
Click to expand...

Would be nice with cinnamon.
 
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