Should Perry resign ??

[Ernest]

I believe that this discredited failed chief executive has reached the end of the road and should take a hike.
He has spent the last 7 years doing nothing but alienating the real fans with his dictatorship such as implementing the AMS and now the Play Off ticket cock up yet he expects us real fans , the season ticket holders , to cough up for our renewals earlier and earlier.
Well the next time I get a letter from this anorakked idiot I'll send it straight back and tell him to stick it up his kilt
Of course anyone who disagrees with me is either a Palace fan or a Man U fan and they're used to being treated like shite by their chairman/chief executives or they're not real fans and will see their first Albion match at Cardiff

ARS say pack your bags Perry and take a hike

 

[turienzo's lovechild]

no

 

[227 BHA]

 

[FG aka Football Genius.]

yes the lap dog should resign.

Does the ARS have any demo/protest planned against Dick Tight Ernest, will we be seeing any flying paper areoplanes launched from the upper balconies?

 

[Bwian]

I believe that this discredited failed chief executive has reached the end of the road and should take a hike.
He has spent the last 7 years doing nothing but alienating the real fans with his dictatorship such as implementing the AMS and now the Play Off ticket cock up yet he expects us real fans , the season ticket holders , to cough up for our renewals earlier and earlier.
Well the next time I get a letter from this anorakked idiot I'll send it straight back and tell him to stick it up his kilt
Of course anyone who disagrees with me is either a Palace fan or a Man U fan and they're used to being treated like shite by their chairman/chief executives or they're not real fans and will see their first Albion match at Cardiff

ARS say pack your bags Perry and take a hike

So why ARE you still a season ticket holder if you are so unhappy about everything at the club?

I have never encountered such a moaning tosser in all of my life-you'd win the lottery, bank 10 million quid and f***ing moan that you've had to share the jackpot.

Get a life for f***'s sake-better still, get a season ticket with Palace or Pompey so they have to put up with your non-stop drivel.

 

[bobbyzee]

How do you know MP wears an anorak?
He looks like a blazer man to me...

 

[Ernest]

How do you know MP wears an anorak?
He looks like a blazer man to me...

I have it on good authority he also tucks his shirt into his Y-fronts

 

[sullyupthewing]

He is just a wind up merchant most see through him and ignore, unfortunatly some take the bait, but they learn.

 

[Ernest]

yes the lap dog should resign.

Does the ARS have any demo/protest planned against Dick Tight Ernest, will we be seeing any flying paper areoplanes launched from the upper balconies?

Nice to see an intelligent posting for a change, yes there will be an Anti-Knight protest at Cardiff which you are welcome to join in with

 

[Stumpy Tim]

Good call Ern. Count me in for your valiant fight

 

[El Presidente]

Bwian fell for you hook, line and sinker there Ernie.

Is it true that you are going to parachute down into the Milllenium Stadium and land in the director's box wearing nothing but a fun size Milky Bar to cover your meat and two veg, then turn round to reveal a new tattoo on your arse with the profound words " We hate the Knight's who say "Ni""? Before abseiling down to the pitch and scoring the winning goal in the 123 rd minute with an assist from David Lee?

 

[Lord Bracknell]

PHEASANT-PERRY - Pheasant for Thanksgiving

INGREDIENTS (Serves 2)
1 pheasant
1 bay leaf
2 whole cloves (or more to taste)
1 clove of garlic
15 ml parsley, chopped fine
30 ml celery leaves, chopped fine
1 slice lemon (peeled and chopped)
6-12 juniper berries (or more to taste)
1 tangerine (peeled whole)
350 ml port (*NOT* ``cooking port'', real port. ``Cook-
ing port'' has salt added.
100 g larding pork (Bacon will do)
5 onion slices (slice thin)
30 ml mushroom peelings
250 ml chicken stock
10 peppercorns (bruised)
60 ml Mandarine Napoleon (a tangerine liqueur; you could
probably substitute Cointreau in a pinch. Use more
or less, to taste.)
250 ml sour cream


(1) Preheat oven to 175 deg. C.
(2) Rub pheasant inside and out with salt and pepper.
Sprinkle with port. Stuff with bay leaf, cloves,
garlic, parsley, celery leaves, lemon, juniper
berries and tangerine.
(3) Sew the body cavity of the pheasant shut. Moisten
the larding pork or bacon with port, and cover the
breast.
(4) To the roasting pan add onion slices, mushroom
peelings, 250 ml of port, chicken stock, salt to
taste, peppercorns, more juniper berries to taste,
and Mandarine liqueur.
(5) Roast 40-45 minutes, basting every 10 minutes at
least.
(6) Strain gravy. Let stand and skim fat. Just
before serving, add sour cream.

 

[Lord Bracknell]

Bullwinkle Perry

Ingredients:
5 gallons pear squeezings (juice) OG = 1.052
2 lb. light brown sugar
4 lb. white table sugar
1 tsp. grape tannin
2 tsp acid blend
3 tsp tartaric acid
5 tsp malic acid
1 1/2 tsp citric acid
2 5 gm packets Red Star Pasteur Champagne dried yeast

Procedure:
Make sure everything has been sanitized, and do not worry about camden tablets, boiling stuff, etc. This is a no-sweat recipe.
Heat 1 gallon of the juice enough so you can dissolve the sugars and additives in it. Stir until the sugar is dissolved.
Meanwhile reconstitute the dry yeast in a cup of warm (90-100 degrees F) water.
When the sugars are dissolved, dump the whole mess into a 5- gallon carboy, fit a blowoff tube and pitch the yeast. watch the liquid level in the carboy, and top up with fresh pear juice as needed. Fermentation will drop off in about a month. When it does, rack to a second carboy and top up with fresh cider.
Wait 45 days before bottling. Sample about 4 months after bottling. My last batch was made on 9/20/94, racked to the secondary on 10/20/94 and bottled 12/4/94. We began drinking it in April, and it was good and still improving. I am confident it will be all gone long before it reaches theoretical peak flavor.

Specifics:
OG: 1.095
FG: 0.96
Alcohol: ~12.3% abv

Comments:
Bullwinkle is a golden semi-dry pear cider which has the character of a white wine with modest pear aroma and pears in the flavor. Pears are not as aggressively flavored as apples, so perry (pear cider) has subtle flavors enhanced by the sugars and acids used in preparation.

 

[Tooting Gull]

Good work, Ernest, keep it up. The ARS may be about as amusing as Terry and June on a Brighton holiday special, but they are almost part of the furniture round here.

 

[andymag]

Well theres always one isnt there.

The answer to your question is NO,NO,NO,NO,No,NO

Dick Knight and Martin Perry rescued my beloved club and bought it back home. They will also deliver a fabulous new stadium.

The ticket system in my opinion worked very well, considering, they had less than 10 days to sort it out.

If you dont like the heirachy, vote with your feet and dont have a season ticket for next yr.

 

[swindonseagull]

Do not be so Fuc@in stupid... Earnst why dont u resign instead and never bother us again

 

[mejonaNO12 aka riskit]

Well theres always one isnt there.

The answer to your question is NO,NO,NO,NO,No,NO

Dick Knight and Martin Perry rescued my beloved club and bought it back home. They will also deliver a fabulous new stadium.

The ticket system in my opinion worked very well, considering, they had less than 10 days to sort it out.

If you dont like the heirachy, vote with your feet and dont have a season ticket for next yr.

 

[timseagull]

yes the lap dog should resign.

Does the ARS have any demo/protest planned against Dick Tight Ernest, will we be seeing any flying paper areoplanes launched from the upper balconies?

I'm beginning to like your nonsense. But I would swap my ticket to see you post something that made sense.....thanfully I don't have to worry.

woooo paper areoplanes.....be just like queuing in the car park

 

[Gordon the Gopher]

Bwian fell for you hook, line and sinker there Ernie.

Is it true that you are going to parachute down into the Milllenium Stadium and land in the director's box wearing nothing but a fun size Milky Bar to cover your meat and two veg, then turn round to reveal a new tattoo on your arse with the profound words " We hate the Knight's who say "Ni""? Before abseiling down to the pitch and scoring the winning goal in the 123 rd minute with an assist from David Lee?

great post, I'd just like to add....

Ecky Ecky Ecky vertang zip bong....

Not sure if the spelling is correct, please feel free to correct!

 

[Incredigull]

What is beer?
Simply put, beer is fermented, hop flavored, malt sugared, liquid. The basic ingredients of beer are water, malt, hops, and yeast. The major variation in beer is the type of yeast used to ferment the product.

Water comprises more than 90% of beer. In the past, the mineral content of water influenced greatly the flavor of the final beer and was specific to the region of the earth from which it came. Today, almost any water can be chemically adjusted to create the exact style of beer desired, although pure water supplies are still prized greatly.

Barley is a basic cereal grain not particularly good for milling into flour and making bread or bakery goods. But it is great for beer. There are three major types of barley. These are differentiated by the number of seeds at the top of the stalk. Barley seeds grow in two, four and six rows along the central stem. European brewers traditionally prefer the two-row barley because it malts best and has a higher starch/husk ratio than four or six-row barley. Brewers in the US traditionally prefer six-row barley because it is more economical to grow and has a higher concentration of enzymes needed to convert the starch in the grain into sugar and other fermentables.

Malting: Barley must be malted before being used to brew beer. Malting is a process of bringing grain to its highest point of possible soluble starch content by allowing it to sprout roots (germinate) and take the first step to becoming a normal, photosynthesizing plant. It is at this point that the seed is rich in the starch it needs to use as food for growth. Then, the maltster heats the grain to a temperature that stops the growth process but allows a natural enzyme, diastase, (which converts starch into sugar or maltose) to remain active. It is this sugar or maltose that the yeast metabolizes into carbon dioxide and ethyl alcohol. Some of the malted barley is or can be heated at a higher temperature to roast it. The roasted malted barley no longer has the active enzymes needed to turn the starch into sugars, but does impart characteristics that add flavor to the beer. The degree of roasting determines the color of the beer and the greatest roasted malted barley will impart its roasted flavor to the beer.

Hops (humulus lupulus) are a flowering vine whose flowers are used as a preservative and for their essential oils that add flavor (bittering hops) and aroma (aroma hops) to balance the sweetness of the malt. Usually dried before use, the bitter flavor of the hop is extracted during the boil. The aroma is provided by aroma hops whose essential oils provide the aroma. Each variety of hops has its own distinct flavor\aroma profile.

Yeast are unicellular fungi. Yeast is the most essential, yet least understood aspect of brewing beer. Since the 1850s, it has been scrutinized by such famous scientists as Pasteur, Guy-Lussac, and van Leeuwenhoek. Most brewing yeast belongs to the genus Saccharomyces.

The yeast are there to convert the sugars in the wort into alcohol. The first stage of this process is called the "lag" phase, marked by the breaking of proteins into their constituent amino acids. The ferment then enters the "respiration" phase, where the yeast absorbs oxygen and reduces the pH of the wort, so that it becomes acidic and anaerobic. The yeast breaks down the glucose sugars into carbon dioxide, water, and pyruvic acid. Pyruvic acid later becomes alcohol. Yeast cannot ferment all sugars, which is why beer still has a sweet taste at the end of the ferment. The strain of yeast will impart its own flavor although malt and hops are the main flavor components. Yeast that adds little in the way of flavors are usually described as having a "clean taste". Yeast produce three metabolic by-products that affect beer taste: phenols - spicy or clove like taste or medicinal taste; esters - a fruity taste; Diacetyls - a butterscotch or "woody" taste. The presence of any of these flavor components depend largely on the style of beer being brewed. Much depends on individual palates and the effect the brewer is aiming for.

Ale yeast ferment at the "top" of the fermentation vessel, at a higher temperature than lager yeast and work quicker. (Ale at 60°-75°F) Ale yeast are Saccharomyces cerevisiae. The average fermentation for ale yeast is 7-8 days. Ale yeast produce by-products of fermentation called esters, the "flowery" aromas of apple, pear, pineapple, grass, hay, plum, and prune that are characteristic of ale.

Lager, (lagern) the German word for "to store", is an excellent description of a beer kept in a cold dark place for 30 days or more. Lager yeast are Saccharomyces uvarum, formerly carlsbergerensis for the place where it was discovered, the lab at the Carlsberg brewery in Denmark. Lager yeast work best at a temperature around 34°F, ferments at the "bottom" of the fermenting vessel and works slowly. Lager yeast produce fewer aromatics than ale yeast and, as a result of the lack of esters, allows the aroma of the hop to be prominent, complementing the sweet flavor of the malt.

Some beer styles are "spiced" with ingredients such as coriander, curacao, all-spice and others.

Adjuncts, other ingredients such as rice or corn, can be used to "extend" the ingredients imparting a "clean" to "no taste" and providing the beer with longer shelf life.