1903_Redz

Hahaha... i think you've just posted the epitome of an 'unpopular opinion'. I'm not saying i don't agree with what you're saying, in fact i suspect you may well be right but there'll be a lot of folk don't want to read that sorta thing.

Couldn't agree more! We've had some bad moments since 1995 through to 2014 but Skovdahl's tenure was thoroughly embarrassing. Being worst in the league was pretty hard to deal with.

I always thought it surreal how Theo was winding up the crowd just prior to saving Rogans penalty. It seemed like he took energy from the crowd and then made that outstanding save (it wasn't a bad pen from Rogan). It all went together beautifully.

Hemmin Rico dinna do that to me... i'm nervous enough as it is at the thought. I might just have to play the 'compassionate card' on boxing day.

Nothing booked yet but looking at Crete for August. Loved Rhodes and i hear Crete is better so there you go, Crete it shall be. Any suggestions about where to stay / go would be appreciated. Wife and son are away to Tenerife on 28th Dec for a week. I get home from offshore on 30th so that's nice. Big pressure on my daughter to look after the house and two dogs for 2 days, she'll be 17 in Jan. She has been warned!

I thought it be best to get some more pics of her up, especially when she was younger. I don't expect these will do anything to change the mind of the masses.... I'm not sure that the camera was invented back when she was a young hottie. BTW, i would maybe have took her out for a cup of tea and a scone but i wouldn't have taken her up the back lane... or the front for that matter.

Don't know the answer to either of your questions DD but you obviously suspect some sculduggery.... Who'd be the last person we'd want suspended for the final? Big Joe, AO'C, Maddigoal?

I would give her a fyanging with the mutton dagger but only because i feel sorry for her, obviously having me on the heid of her would raise her self respect. I'd love to know what goes on inside these celebs heads.... does she honestly think she's recaptured her previous good looks?! Fucking mental cases if they think that's an improvement on how they currently look, regardless of the fact they are ageing.

Sorry bud but you're getting a Durrant for that comment! Take it with pride as it's the first i've administered.

My favourite non Dons finish ever!

Was quite an interesting post until that very last madey up word.

Some team news nicked from the Beeb site... Inverness Caledonian Thistle are without the suspended Greg Tansey and injured pair Liam Polworth and David Raven for Aberdeen's visit. Iain Vigurs, Brad McKay, Carl Tremarco and Aaron Doran are all available, but long-term absentees Ryan Esson and Kevin McNaughton remain out. Aberdeen have a full squad, with defender Ash Taylor pushing for a place and winger Scott Wright fit again. I heard on the radio that we only took one point out of a possible 9 off those horrible bastards last season.... They most definitely raise their game for us.

Well here's hoping he has an unusually good game against the dhims. It's been suggested that he drops out of games when things aren't going our way.... Well that would suggest that A/ he's more likely to be a passenger in the big games and B/ that he's not as good as some think and it shows up when he's up against better players.

Just finished watching it GB. Aye it was pretty good. Those three cars were phenomenal! And a surprising result at the ned. A few funny bits as well, esp the different takes while talking about the reputation of the RAF. The Yankee boys heckle was pretty good. Didn't really get the celebrity bit though. And surely there was an opportunity missed with Carol Voderman lying there 'dead'.

Takes me about an hour including preparing the scallops. Nae cheap but defo worth it.

Agreed ED, if the new regulations bring the cars closer to each other like they think they're going to do it could be good stuff. I was going to say 'great viewing' but that would probably be taking it too far for some. If like you say Red Bull can continue their improvement and give Verstappen a competitive car then he will definitely ruffle even more feathers than what he already has done. That boy has some potential, and i love the way he doesn't care about the established drivers opinions of him.

Sorry if you tuned in thinking it might be a fit young tennis player like Sabatini or something, but no it's Andys mum.... While i'm asking others to say whether they'd like to drill his mum or not i'll take this chance to wish Andy well in his match today against Stan Wawrinka.

No probs Elgin.... Malbec-glazed Aberdeen Angus Steak Serves 1 Ingredients Campbells Gold dry aged sirloin steak, weighing about 170g-225g (6-8oz) Maldon sea salt 2 tbsp sunflower oil 20g butter 50ml Malbec red wine 60ml chicken and beef stock Method Remove the steak from the fridge and bring up to room temperature before you begin. Season with salt. Heat a large frying pan until happy. Add the oil and heat then add the steak. Sear until you’ve got a good crust, and don’t move the meat about. If you fiddle with the steak while it’s cooking, the crust may fall off and stick to the pan. When a good colour has been achieved on the base, turn the steak over and leave once more to caramelise. So far, the cooking time will have been about a minute each side, depending on the size of the steak. Make sure the whole surface has plenty of colour and the edges are well sealed - you may need to hold it on its side to achieve this. Reduce the heat slightly, add the butter and allow to colour a little. Butter can’t stand high temperatures for long, so don’t let it burn. Allow the steak to cook for another minute or so each side. During this phase of cooking, probe the steak to check its core temperature, and remove from the pan when you hit the temperature you’re aiming for. The cooking time shouldn’t be more than about 5 minutes for a medium rare steak of this size. Transfer the steaks to a baking tray and leave in a warm place to relax. This is a vital process, as when the meat cooks, the fibres shrink and force all the juices to the centre. Leaving the meat to relax will allow the juices to redistribute, making the meat tender and succulent. Pour any excess fat left in the pan over the meat as it rests. Add the wine to the pan over a high heat for 1 minute to boil off the alcohol. Add the stock and reduce until it forms a thick glaze. Use a heat-proof spatula to scrape and stir up any caramelised pieces stuck to the bottom. When the sauce is thick and well reduced, pour in any further juices from the resting meat and stir. To serve diagonally slice the rested steaks, place on a warm plate and spoon over the sauce. Serve with the potatoes and a green salad. Sautéed Potatoes With chilli flakes & Parmesan Serves 1 Ingredients 3-4 new potatoes, cooked in their skins and cooled 75g unsalted butter 3 tbsp fresh parsley, roughly chopped Maldon salt and freshly ground black pepper chilli flakes and Parmesan shavings to taste Method Cut the potatoes into halves or thick lengthways slices. Heat a small frying pan with a little olive oil, place the potatoes into it cut-side down. Brown the potatoes until well coloured and starting to break up slightly. Season with salt and pepper then add the chopped parsley and a good pinch of dried chilli flakes. Mound the potatoes onto a warm serving plate and top with shaved Parmesan and extra chilli flakes if you like. Still not great formatting but i've doctored it to be a bit easier on the eye.

Did you cook the steaks DD? The Mrs and I went to Nick Nairns cook school for the perfect steak night a couple of years ago... absolutely superb! They give you the cooking method as a PDF for future use and i still use his method and make the whole dish the same way they showed us. Love it. Only difference now is i add scallops to the dish. Canna get enough of scallops.

My mates mum used to work at Lawsons and she said there was no way she'd eat anything that came out of there!

Anyone else like Formula 1? I love it. Probably my second favourite sport behind fitba. At the sticky end of the season now with it still undecided but with Rosberg just needing to finish 3rd or better. I'm not a Hamilton fan at all. He comes across a lot better these days but i canna forget what an arrogant prick he came across when he first came on the go. I was delighted when he didn't win the drivers championship in his first season. I don't particularly like Rosberg either but i'd rather he wins it than Hamilton. Anyway, i've really enjoyed this season. Extra tracks like Baku which have been a big success, controversy surrounding Mercedes regarding how they clearly favour Rosberg over Hamilton, probably due to nationality. There's been plenty to like this season imo. In my view there are a few class acts, Hamilton, Vettel, Verstappen, Ricciardo and Alonso, i'm hoping the changes to be implemented next season even the playing field a bit and bring all these guys cars closer to each other. I know it's easy to criticise F1 but there's bound to be some other fans....

I'm disappointed with some of the replies... She's got a decent set of chesticles on her and decent legs for her age. OK the clothes aren't exactly a turn on but they come off and the coupon isn't the best but you don't need to be looking at the mantle piece when you're poking the fire. Good man Buc.

I agree with this 100%. Tin hat on here but... i wasn't that big a fan of Zero!

You're right E.D. i did put it across as if it were fact (so did you when you said "except he does though" ) but i'm so convinced in my opinion i feel it more or less is a fact. I just don't trust him any more. That doesn't just apply to celtic games these days... he's far too choosy about when he's going to turn it on for my liking. I'm not a big fan of passengers.

It's a moot point and off topic so we might as well forget it, it can't be proved one way or the other but we are all entitled to our opinions. But i'd just like to reply to your point about 'lazy conclusions'... not a lazy conclusion at all, it's an opinion based on what i've seen for myself both at Pittodrie and Porkheid.