eezzeetiger

As I said before with the Sheikh, following a football club is much more than the owner's far right politics.
We'll all be here long after he's pissed off, I can't stop following the club that is a huge enough a part of my life for me to post regularly on here for the past decade even though I can't stand Alonso's politics.
Derby isn't the owner, it's the fans, players, pubs, mascots, ex-players, managers, coaches, academy lads who make one appearance then never play again, blokes pissing in the Derwent on the way to the stadium, old women in the west stand and little kids in the south stand.

Cons: Might be a fascist
Pros: Looks better with his shirt off than the Sheikh probably does

At least the Daily Mail will be off our back with a far right wing owner..... 

I thought we agreed not to promote Wayne's exes on here. 

Can someone let me know if this bloke is a skint racist sexist homophobe, or someone we should be concerned about?

I look at this cheese puns, and wonder rennet will ever end.

And so the dance begins again

Don't think he'd come back here he's trying to get out of league one.

Will you marry me, frogggie?

I can't match @froggg for his artistic presentation. 
Just had my first attempt at making samosas. They don't look great (they're a bit tricky, and I'm an absolute novice at rolling pastry), but they sure were tasty...

 
Recipe if anyone is interested:
Samosas (makes 10 samosas)
Ingredients – dough
·        100 g Chakki Atta Flour ·        100 g Plain flour ·        0.5 teaspoon thyme ·        0.25 teaspoon salt ·        40 g oil ·        70 ml water Ingredients – filling
·        100 g lamb mince, fried ·        200 g potatoes ·        Half an onion, chopped and fried ·        I teaspoon cumin seeds ·        0.5 teaspoon fennel seeds ·        1 teaspoon ground coriander ·        0.5 teaspoon ginger paste ·        2 green chillies, chopped ·        0.5 teaspoon garlic paste ·        0.5 teaspoon garam masala ·        0.25 teaspoon red chilli powder ·        0.25 teaspoon salt ·        Handful of frozen peas Additional – flour+ water glue
Method – dough
·        Sieve flours into mixing bowl. ·        Add salt and thyme, mix well. ·        Mix in oil, working to incorporate using just fingers (3-4 minutes – should become like sand or crumbly gravel, when squeezed will hold shape) ·        Slowly add water, mixing until a stiff dough is formed. ·        Cover with damp cloth, leave for 30-40 minutes. Method – filling
·        Parboil and roughly chop potatoes ·        Fry onions until caramelised ·        Add peas, continue frying for 2 or 3 minutes ·        Fry keema/lamb 10 minutes until cooked ·        Add chopped potatoes, stir, fry for 1 minute ·        Add all spices with onions, potatoes and keema, mixing continually, fry for 5 minutes ·        Set aside, leave to cool Method – constructing the samosas
·        Divide dough into 5 equal balls ·        Roll dough ball (keep others covered with damp cloth) into 6 or 7 inch oval/circle ·        Cut in half ·        Construct cones (use the straight edge of each half to form the seam) ·        Fill samosa with meat/spice filling (2 or 3 dessert spoons – divide filling into 10) ·        Glue together with flour/water ·        Pinch edges to seal ·        Repeat with other half ·        Repeat with other dough balls (should now have 10 samosas) ·        Lightly oil (vegetable/sunflower, not olive oil) ·        Cook samosas (4 or 5at once) in air fryer for 10 minutes on low heat (160 C) – turn once ·        Cook for a further 5-10 minutes on higher heat (190 C) to brown – turn once

Found some on the freezer #Boycie couldn’t let you miss out, cooked in beef dripping.?

You're not fooling anyone, baldie.