Heads up, walk proud

[BrightonBird]

OK guys, enough of this. We are all being too dispondent about Knight, the man with skis, falmer, etc, etc. I must admit I have been one of these people who have been worried and looking at the bad points.

However, we must look at this:

a) We are top of the league

b) We have won 2 games out of 2. one away from home on the 1st game of the season, and won against the favourites

c) Coppell

d) We are top of the league. Now I know I have said this twice, but it was such a valid point, I felt the need to say it again. I for one thought (and still do) that we'll be 5th.

Come on fellow Seagulls. Stand up, walk proud and shout out your love!

 

[(was)DBS]

Nice post BB, agree wit hit all apart from 5th, think it will be 3rd

 

[Italiaseagull]

Coq au Vin ("Chicken with Wine") is a classic dish worthy of the time required to make it right. The meat literally melts off the bone, the infusion of the chicken and the wine combining with a rich gravy that will keep your guests coming back for more. Serve it at special events or a family dinner - but be prepared for a little work as things this good take time. Recipe adapted from Cooks Illustrated, January & February, 1999.

Ingredients
3 pounds chicken thighs and drumsticks, well trimmed
Salt and pepper to taste
1 bottle (750ml) fruity red wine - Robert Mondavi Pinot Noir works well
2 1/2 cups chicken stock
6 ounces thick-cut smoked bacon, cubed
6-7 tablespoons unsalted butter, at room temperature
1 large carrot, coarsely chopped
1 large onion, coarsely chopped
2 medium shallots, peeled and quartered
2 medium garlic cloves, skin on and mashed
1 teaspoon dried thyme leaves, 10 parsley stems and 1 bay leaf bundled into a bouquet garni
1 1/2 teaspoon tomato paste
1 pound frozen pearl onions, thawed
1/2 pound small white button mushrooms
2-3 tablespoons all-purpose flour
2 tablespoons minced fresh parsley leaves

Directions
Generously sprinkle chicken pieces with salt and pepper, set aside. Bring red wine and chicken stock to boil in a large, heavy saucepan. Reduce heat to medium-high and simmer until reduced to about 4 cups, about 20 minutes.
Meanwhile, fry bacon in a deep, heavy-bottomed sauté pan or better yet a Round French Oven from Le Creuset. Heat until fat has rendered and the bacon is a golden brown, about 5 minutes. Remove bacon with a slotted spoon to paper towel-lined plate to drain; set aside. Heat 1 tablespoon butter with rendered bacon fat; add carrot, onion, shallots and garlic and sauté until lightly browned, 10 to 15 minutes. Use a slotted spoon to transfer vegetables to reduced wine mixture (off heat), squeezing out as much fat as possible. Discard all but 1 tablespoon fat from French oven.
Return French oven to burner over medium-high heat and add another tablespoon of butter. When butter is melted, add chicken and cook until well browned all over, turning once or twice as necessary, for 12-16 minutes. Remove chicken to a plate; set aside. Pour off all fat from French oven; return to heat and add wine-vegetable mixture. Bring to a boil, scraping up the browned bits from the bottom of the pan. Add browned chicken, bouquet garni and tomato paste to boiling mixture; return to boil, then reduce heat to low and simmer gently, partially covered. Turn chicken once or twice as necessary during cooking, until tender and infused with wine flavor, 60 minutes.
While chicken and sauce are cooking, heat another 2 tablespoons butter in medium sauce skillet over medium-low heat. Add pearl onions and cook for 5-8 minutes until lightly browned. Add mushrooms, season with salt, cover and cook for 5 minutes until mushrooms release their liquid. Remove cover, increase heat to high and boil until liquid has evaporated and onion and mushrooms are olden brown, about another 5 minutes. Transfer onions and mushrooms to plate with bacon; set aside.
When the chicken is cooked, transfer to platter and cover with aluminum foil to keep warm. Strain sauce through fine wire mesh sieve set over large bowl, pressing on solids with a spoon to release all the liquid. Sauce should measure 2-3 cups. Return sauce to pan. Counting 1 tablespoon each of butter and flour for each cup of sauce, mash 2 to 3 tablespoons each butter and flour in small bowl to make a beurre manié. Bring sauce to boil and whisk in beurre manié until thickened and smooth. Add reserved chicken, bacon, onions and mushrooms; adjust seasoning with salt and pepper to taste. Reduce heat to medium-low and simmer very gently to warm through and blend flavors, about 5 minutes. Check seasoning again and adjust if necessary; add parsley. Transfer chicken to serving plate; pour sauce over chicken. Serve immediately

 

[JJ McClure]

But top after only 2 games doesn't mean shit.

 

[watsongooal]

Coq au Vin ("Chicken with Wine") is a classic dish worthy of the time required to make it right. The meat literally melts off the bone, the infusion of the chicken and the wine combining with a rich gravy that will keep your guests coming back for more. Serve it at special events or a family dinner - but be prepared for a little work as things this good take time. Recipe adapted from Cooks Illustrated, January & February, 1999.

Ingredients
3 pounds chicken thighs and drumsticks, well trimmed
Salt and pepper to taste
1 bottle (750ml) fruity red wine - Robert Mondavi Pinot Noir works well
2 1/2 cups chicken stock
6 ounces thick-cut smoked bacon, cubed
6-7 tablespoons unsalted butter, at room temperature
1 large carrot, coarsely chopped
1 large onion, coarsely chopped
2 medium shallots, peeled and quartered
2 medium garlic cloves, skin on and mashed
1 teaspoon dried thyme leaves, 10 parsley stems and 1 bay leaf bundled into a bouquet garni
1 1/2 teaspoon tomato paste
1 pound frozen pearl onions, thawed
1/2 pound small white button mushrooms
2-3 tablespoons all-purpose flour
2 tablespoons minced fresh parsley leaves

Directions
Generously sprinkle chicken pieces with salt and pepper, set aside. Bring red wine and chicken stock to boil in a large, heavy saucepan. Reduce heat to medium-high and simmer until reduced to about 4 cups, about 20 minutes.
Meanwhile, fry bacon in a deep, heavy-bottomed sauté pan or better yet a Round French Oven from Le Creuset. Heat until fat has rendered and the bacon is a golden brown, about 5 minutes. Remove bacon with a slotted spoon to paper towel-lined plate to drain; set aside. Heat 1 tablespoon butter with rendered bacon fat; add carrot, onion, shallots and garlic and sauté until lightly browned, 10 to 15 minutes. Use a slotted spoon to transfer vegetables to reduced wine mixture (off heat), squeezing out as much fat as possible. Discard all but 1 tablespoon fat from French oven.
Return French oven to burner over medium-high heat and add another tablespoon of butter. When butter is melted, add chicken and cook until well browned all over, turning once or twice as necessary, for 12-16 minutes. Remove chicken to a plate; set aside. Pour off all fat from French oven; return to heat and add wine-vegetable mixture. Bring to a boil, scraping up the browned bits from the bottom of the pan. Add browned chicken, bouquet garni and tomato paste to boiling mixture; return to boil, then reduce heat to low and simmer gently, partially covered. Turn chicken once or twice as necessary during cooking, until tender and infused with wine flavor, 60 minutes.
While chicken and sauce are cooking, heat another 2 tablespoons butter in medium sauce skillet over medium-low heat. Add pearl onions and cook for 5-8 minutes until lightly browned. Add mushrooms, season with salt, cover and cook for 5 minutes until mushrooms release their liquid. Remove cover, increase heat to high and boil until liquid has evaporated and onion and mushrooms are olden brown, about another 5 minutes. Transfer onions and mushrooms to plate with bacon; set aside.
When the chicken is cooked, transfer to platter and cover with aluminum foil to keep warm. Strain sauce through fine wire mesh sieve set over large bowl, pressing on solids with a spoon to release all the liquid. Sauce should measure 2-3 cups. Return sauce to pan. Counting 1 tablespoon each of butter and flour for each cup of sauce, mash 2 to 3 tablespoons each butter and flour in small bowl to make a beurre manié. Bring sauce to boil and whisk in beurre manié until thickened and smooth. Add reserved chicken, bacon, onions and mushrooms; adjust seasoning with salt and pepper to taste. Reduce heat to medium-low and simmer very gently to warm through and blend flavors, about 5 minutes. Check seasoning again and adjust if necessary; add parsley. Transfer chicken to serving plate; pour sauce over chicken. Serve immediately

 

[BrightonBird]

Better than last.

Come on we need to get behind the team instead of moaning!

 

[dwayne]

yes but Brightonbird knows sooo much.


for fucks sake delete this crap it's insulting.

 

[perth seagull]

Come on, he hasn't signed for QPR, and could still choose to stay with BHA.

 

[BrightonBird]

yes but Brightonbird knows sooo much.


for fucks sake delete this crap it's insulting.

Dwayne, if you don't like the thread, don't reply.

 

[Yorkie]

This morning we were all feeling great. We had a really good game last night and proud of the team.

Nothing has changed. Knight hasn't gone so don't allow people to start persuading you the world is about to cave in.

This is just another day in the ups and downs of our beloved club.

Let's hope it turns out right instead of looking on the gloomy side before it's even happened

 

[watsongooal]

OK guys, enough of this. We are all being too dispondent about Knight, the man with skis, falmer, etc, etc. I must admit I have been one of these people who have been worried and looking at the bad points.

However, we must look at this:

a) We are top of the league

b) We have won 2 games out of 2. one away from home on the 1st game of the season, and won against the favourites

c) Coppell

d) We are top of the league. Now I know I have said this twice, but it was such a valid point, I felt the need to say it again. I for one thought (and still do) that we'll be 5th.

Come on fellow Seagulls. Stand up, walk proud and shout out your love!

a) Because of Leon Knight

b) Because of Leon Knight

c) OK but he doent score goals

d) Beacause of Leon Knight

 

[BrightonBird]

Come on whatsongooal - we don't know if QPR will sign him. Have a little optomism (excuse my spelling)

 

[Beeneys gloves]

Re: Re: Heads up, walk proud

a) Because of Leon Knight

b) Because of Leon Knight

c) OK but he doent score goals

d) Beacause of Leon Knight

Hit the nail on the head perfectly, im going to wait before joining in with BBs optimism

 

[watsongooal]

True enough but like like evry other Brighton Fan I continually fear the worst.

 

[dwayne]

yeah WHATSONGOAL

 

[magoo]

Re: Re: Heads up, walk proud

a) Because of Leon Knight

b) Because of Leon Knight

c) OK but he doent score goals

d) Beacause of Leon Knight

you could replace that with Zamora 2 seasons ago.
maybe we'll get 2 goal machines in a row?

Dwayne, you're a knob by the way!

 

[dwayne]

right I'm gonna say it

THIS IS A TYPICAL WOMENS THREAD!! (and why women miss the point of football everytime)

fair enough a few days after Knight leaves we can have this discussion but for the time being, standing tall and being proud is the last thing on my mind. Firstly another club has stepped on OUR territory, this is a pride thing, how dare QPR come in and how dare Leon has the nerve to talk to them. U need to be a man to understand the anger. It's just the typical, ohhh lets make a cup of tea and everything will be ok syndrome.

 

[Yorkie]

According to the bbc football website Holloway was after Knight before the match and wanted him to sign so that he could play for them.

If he didn't succeed then what makes you think he will succeed now.
Knight has already had a 10 game loan period at QPR and they didn't recognised his potential then.

I think Steve Coppell's ability to bring the best out of players will feature greatly in Knights decision

 

[BrightonBird]

right I'm gonna say it

THIS IS A TYPICAL WOMENS THREAD!! (and why women miss the point of football everytime)

fair enough a few days after Knight leaves we can have this discussion but for the time being, standing tall and being proud is the last thing on my mind. Firstly another club has stepped on OUR territory, this is a pride thing, how dare QPR come in and how dare Leon has the nerve to talk to them. U need to be a man to understand the anger. It's just the typical, ohhh lets make a cup of tea and everything will be ok syndrome.

Dwayne I am also annoyed, but we are in a better position now then we were when we nearly got out of the football league. All I am saying is that we don't know anything yet, so why waste the energy. Now ifhe did happen to sign for QPR, I will be throwing tea cups, not drinking out of them.

 

[dwayne]

ok fair enough.