Park Life

Luque.

I haven't cooked a curry for a canny while, not really adept at Thai, I've only used the jars of paste and I've no idea how it compares to the real thing at a restaurant. Use the paste as a base, nowt wrong with that. But adding lime leaves or kaffir leaves and making a lemon grass broth for the sauce makes a big difference.

I could never eat anything that is only a few letters away from the word "placenta" Apparently it's lovely with a bit of garlic and onions.

Still waiting for Chez's guide to Parisian eateries.

Once overheard someone in the one at Jesmond saying "Fackin hell, they've ran out of polenta" as it happens I remembered you saying it, hence the joke. Ruined it now. Sorry. This thread is as dead as Osiris now. Prince was into all this back in the day and nobody really understood what he was on about....

Are you in the 'cost us the title' camp mate?

It's a cut and paste job that I din't agree with myself Trying to keep my posts non-confrontational for now, despite TP's attempts to resurrect the MA argument Dark forces are at work in match threads apparently.

Once overheard someone in the one at Jesmond saying "Fackin hell, they've ran out of polenta" as it happens You've almost made a career out of that anecdote. Was it you btw? Polenta is so 90's bro.

Once overheard someone in the one at Jesmond saying "Fackin hell, they've ran out of polenta" as it happens You've almost made a career out of that anecdote.

Top film.

Where's that from Alex?

HF getting jip for all his hard work.

Pretty good and beautifully simple. Links up Rome, Egypt and Sumeria as to clues left to our origins from another star. Pt2 on Youtube. Further reading http://www.keyofsolomon.net/

Let's start at the beginning fella. Firstly I want you to imagine and re-imagine over the next few days that this is YOUR LIFE and that YOU'RE IN CHARGE OF IT. (Not the woman at work, not your girlfriend, not the town, not your family, not the dog, or any other types who might have your attention). Generally speaking when we forget this the hassles start and we all forget it from time to time. Inside of you is a really strong person who can do almost anything but he needs you to open the door. Then we can begin.

Not a good idea in a small town.

Need some details first. age quals the size of your balls

Strapped in and ready to rock.

Ding Dong!!

Too busy making gold from shit.

Lurpak is good. It's in the top 30 for a review if you click on above link. The normal one is too salty for me.

I'm a bit butter mad tbf. Pamplie Beurre Traditionnel des Deux-Sèvres (France) Made since 1905 by a cooperative of dairy farmers in Poîtou-Charentes, this is our favorite cultured butter. It's marked by a floral scent and a sweet, clean taste redolent of hazelnuts. Meggle Unsalted Alpine Butter (Germany) This ivory-colored sweet cream butter has a sweet, nutty flavor reminiscent of mascarpone cheese's. It's the perfect choice for making fine-crumb pastries like shortbread." http://www.saveur.com/article/Techniques/30-Great-Butters

It's to do with what the cows graze on in the Alpine foothills: thistles, wild herbs and flowers. "Sweet Bavarian butter straight from the foothills of the Alps. This flavor is impossible to duplicate in American made butters. Delicious on bread or for any recipe calling for butter. Use it for baking and cooking to give all your recipes that extra special flavor. Once you've switched to German Butter, there's no going back. The reason German butter tastes so delicious? It contains 80% "less" water. " http://www.germandel...m/mealbu12.html I think I might struggle to find that in Seaham. Kerrygold is a good butter. Should be able to find that and most Danish butters are excellent. http://www.saveur.co...0-Great-Butters Should have a fair few good butters. http://www.marksandspencer.com/gp/store-locator/store-locator.html?ie=UTF8&viewID=details&postcode=NE1%207AS&storeID=1300&prevView=listing&client=mands_01&f_id=102&lon=-1.614010&lat=54.976270&db=GB

It's to do with what the cows graze on in the Alpine foothills: thistles, wild herbs and flowers. "Sweet Bavarian butter straight from the foothills of the Alps. This flavor is impossible to duplicate in American made butters. Delicious on bread or for any recipe calling for butter. Use it for baking and cooking to give all your recipes that extra special flavor. Once you've switched to German Butter, there's no going back. The reason German butter tastes so delicious? It contains 80% "less" water. " http://www.germandel...m/mealbu12.html

Think I'd rather have Claudio Gentile like I would, even out of position at DM Aye, good point that like. Tell who was the best I've seen there (in Serie A) - Desailly. Aye he was absolutely class, although personally I'd say he was the second best in Serie A over the last 30 years behind Rijkaard. Complete fruitcake though Desailly. Thought Deschamps (the waata carrier) had a quiet efficiency about him too which people who watch but don't understand football could never appreciate, and if Paul Ince had've stayed longer he'd have been rated up there with any of them. People forget just how good Ince was at Inter, he got goals and was their player of the season. IIRC Moratti offered to double his salary at the end of 1997, but Ince decided to sign for the dippers instead. Deschamps was class too. Underrated really. Rijkaard was absolutely brilliant (equally so at CB) but I didn't actually see him play in Serie A very much so he didn't spring to mind. Redondo was fucking brilliant at DM as well by the way, but I digress. Redondo made it all look easy. Would have liked Rijkaard to manage us instead of you know who.

CT has started to cast doubts at the holy shrine of the Bafra. My mate text me at half time at the match and said Ben Arfa's application was one of the biggest disgraces he'd ever seen. That's not good obviously. Do you have a theory behind it?