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| Brothers Of The Blues Forum For Justice | |
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| Tweet Topic Started: Dec 15 2010, 10:25 AM (798 Views) | |
| Zulu Dwarf | Dec 15 2010, 10:25 AM Post #1 |
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Paul Tait
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Put Your names down : Baron thought of the name so he's the leader **thumbup This must be added after tha act of terror This thread has now officially been hijacked by the Brothers of the Blues Forum for Justice, all negative posts will be subject to this. |
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| Migster | Dec 15 2010, 10:26 AM Post #2 |
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Bob Latchford
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I'll be in charge of morale... |
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| Zulu Dwarf | Dec 15 2010, 10:27 AM Post #3 |
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Paul Tait
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**thumbup Don't forget the recipies **thumbup |
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| tarrantini | Dec 15 2010, 10:28 AM Post #4 |
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Bob Hatton
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Im in ! **thumbup I have lovely Lemon Meringue recipe to share :) |
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| Zulu Dwarf | Dec 15 2010, 10:42 AM Post #5 |
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Paul Tait
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Please do :applause: |
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| Holmsie | Dec 15 2010, 11:06 AM Post #6 |
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Frank Worthington
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Ahhh go on then!... I'm in... I've gave up on Blues Chat now - the first (hottest) 5 topics are all negative and can't be bothered reading them... Snore! K.R.O Bluenose Brethren! **thumbup |
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| tarrantini | Dec 15 2010, 12:00 PM Post #7 |
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Bob Hatton
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LEMON MERINGUE CAKE 3 Lemons 200g softened butter 200g caster sugar 3 medium eggs 250 g SR flour sifted 6 tbsp milk For the meringue 2 medium egg whites 100g caster sugar For the filling 250g tub marscapone 2 tbsp sifted icing sugar plus a little extra for dusting half a 450g jar of lemon curd 1. Preheat the oven to 160C/140fan/gas 3. Line the bases of 2 x 20 cm sandwich cake tins with non stick paper. Grate the zest from the lemons and put in a bowl with the other cake ingredients. Beat together with an electric hand whisk for 2 mins until light and fluffy. Spoon into the tins and level the tops. 2. Whisk the egg whites until stiff, then gradually whisk in the sugar until the meringue is stiff. Spoon half the meringue over each cake and spread to within 2 cm of the edges. Swirl the meringue with the tip of a knife. 3. Bake the cake for 34 – 40 mins until the meringue is crisp and golden and the cake is firm. Test by inserting a fine skewer in through the meringue – if just a few crumbs stick to the skewer, the cake is ready. 4. Allow to cool in the tins for 10 mins, then invert each cake on to a folded tea towel and then invert again onto a wire rack so the meringue is uppermost. Leave to cool completely. 5. Beat together the marscapone and icing sugar. Stir in the lemon curd. Set one cake on a serving plate and spread with the filling. Top with the other cake and dust lightly with icing sugar. ***** Extremely important my brethren !!!!......... when using food processor for making meringue mix, thoroughly clean the bowl and mixer with boiling water then dry. Its amazing how this improves the quality of those huge stiff peaks !! **thumbup |
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| Zulu Dwarf | Dec 15 2010, 12:04 PM Post #8 |
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Paul Tait
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:applause: Now go and post that over in blues chat in a anti Blues /Big Eck/ Zigic/Jerome/Fahey/Larsson thread. Dont forget to leave our calling card : This thread has now officially been hijacked by the Brothers of the Blues Forum for Justice, all negative posts will be subject to this. |
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| blondblunose | Dec 15 2010, 12:13 PM Post #9 |
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Paul Tait
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Haha what a great idea! I could do cocktail recipes! :santasleigh: |
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| tarrantini | Dec 15 2010, 12:17 PM Post #10 |
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Bob Hatton
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Mission accomplished.......check out EMERGENCY BOARD MTG :ph43r: |
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| Zulu Dwarf | Dec 15 2010, 12:23 PM Post #11 |
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Paul Tait
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The force is strong in you :ph43r: **thumbup |
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| alfred E nueman | Dec 15 2010, 01:03 PM Post #12 |
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Mikael Forssell
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What we need is someone to do it 42 times....where's the doc ? |
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| dr.nick | Dec 15 2010, 01:12 PM Post #13 |
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Trevor Francis
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I'll be chef. My cottage pie 1. Large tub of lean mince beef 2. One packet of baby chestnut mushrooms 3. Half an onion Put your mince into a large saucepan and cook until mince is a light brown colour and has broken up into small pieces. Cut up onions into small pieces or however wish, fry them until clear. Add onions and mushrooms to mince remember to drain mince first. Make up a thick gravy (400 ML) and pour over and simmer on a medium heat untill mushrooms are soft. Pour contents of pan into a large casserole dish Make up some mash using about three large potatoes , boin potatoes until they start to break up , drain and mash them adding small pot of cream and about 50 g of real butter Cover mixture wri with mash and place in the oven and bake on bout 200oC until mash goes. A light brown. |
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| shadow | Dec 15 2010, 01:15 PM Post #14 |
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The Shadow
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Well you should know im in, I came up with the idea of the revolution :P |
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| alfred E nueman | Dec 15 2010, 01:17 PM Post #15 |
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Mikael Forssell
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Get a recipe and an apron **thumbup I'm a fifth columnist because I don't do cooking. **thumbup |
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| shadow | Dec 15 2010, 01:19 PM Post #16 |
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The Shadow
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got one, my fave, choccy cake.... Ingredients * 2 cups boiling water * 1 cup unsweetened cocoa powder * 2 3/4 cups all-purpose flour * 2 teaspoons baking soda * 1/2 teaspoon baking powder * 1/2 teaspoon salt * 1 cup butter, softened * 2 1/4 cups white sugar * 4 eggs * 1 1/2 teaspoons vanilla extract Directions 1. Preheat oven to 350 degrees F (175 degrees C). Grease 3 - 9 inch round cake pans. In medium bowl, pour boiling water over cocoa, and whisk until smooth. Let mixture cool. Sift together flour, baking soda, baking powder and salt; set aside. 2. In a large bowl, cream butter and sugar together until light and fluffy. Beat in eggs one at time, then stir in vanilla. Add the flour mixture alternately with the cocoa mixture. Spread batter evenly between the 3 prepared pans. 3. Bake in preheated oven for 25 to 30 minutes. Allow to cool. |
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| Zulu Dwarf | Dec 15 2010, 01:25 PM Post #17 |
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Paul Tait
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:applause: :Blues: |
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| blondblunose | Dec 15 2010, 01:32 PM Post #18 |
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Paul Tait
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Maybe I should open with a nice festive one first? How about a nice eggnog to start off the day? You will need: 1L milk 5 whole cloves 1/2 teaspoon vanilla extract 1 teaspoon ground cinnamon 12 egg yolks 300g caster sugar 600ml light rum 1L single cream 2 teaspoons vanilla extract 1/2 teaspoon ground nutmeg To prepare: 1. Combine milk, cloves, 1/2 teaspoon vanilla and cinnamon in a saucepan; heat over lowest setting for 5 minutes, then slowly bring to the boil. 2. In a large bowl, combine egg yolks and sugar. Whisk together until fluffy. Whisk hot milk mixture slowly into the eggs. Pour mixture into saucepan. Cook over medium heat, stirring constantly for 3 minutes, or until thick. Do not allow mixture to boil. Strain to remove cloves, and let cool for about an hour. 3. Stir in rum, cream, 2 teaspoons vanilla and nutmeg. Refrigerate overnight before serving. Disclaimer: This poster, the messageboard admin team, Club, Carson Yeung, Alex McLeish, the team, backroom staff, tea lady or Marcus Bent take no personal responsibility should any other posters get carried away arguing about the Blues and burn their eggnog. |
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| blueblood | Dec 15 2010, 01:34 PM Post #19 |
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Johnny Vincent
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The longest thread in general chat is moaning about blues chat. We all love a good moan. General Chat has really gone down hill lately too :fishing: |
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| Zulu Dwarf | Dec 15 2010, 01:35 PM Post #20 |
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Paul Tait
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Never tried that but I will now :applause: Is that one loaded in the chamber waiting for a negative post ? :Blues: |
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| maulley54 | Dec 15 2010, 02:36 PM Post #21 |
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Mikael Forssell
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can a baggie join as an honarary member, i am usually more positive than some bluenoses. and i have a very foolproof recipe for perfect pastry, that is great for making mince pies. maulley, power to the people and KRO. |
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| Zulu Dwarf | Dec 15 2010, 02:44 PM Post #22 |
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Paul Tait
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your in maulley **thumbup :Blues: |
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| SimonBCFC | Dec 15 2010, 02:55 PM Post #23 |
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Mike Skinner
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I have no idea what this thread is about but I’m definitely in :dancer: |
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| shadow | Dec 15 2010, 02:56 PM Post #24 |
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The Shadow
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Of course Maulley... I just thought, though they are now complaining about our recipes... Don't you think if the players were on here they would probably join in with us? :P |
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| Migster | Dec 15 2010, 02:56 PM Post #25 |
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Bob Latchford
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Just as a sidenote, these guys have made Pot Noodle pasties. Genius: http://kained.com/blog/2008/12/26/ThePotNo...t.aspx?e15c4f40 |
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