18 Feb 2015 18:42:19
Totally off football for a minute, but there is is a row brewing in the Ed44 household. Mrs 44 is cooking Scouse for tea tomorrow, and has suddenly decided she's using beef not lamb (heretic!). When challenged on this, she played her trump card - 'I got the recipe from the LFC website, it's the proper one, the one that the executive chef serves at the the bootroom cafe, no less.'
Ffs can I have a bit of rational redirection from everyone. Our club have made many errors over the years, but I'm not sure I can forgive them this one...

{Ed044's Note - I am in despair.}

1.) 19 Feb 2015
19 Feb 2015 10:47:42
In the words of our manager
"It is just a transition period. I am sure it will get better in the second half of the year. The dish has world class potential. I am sure it will turn out to he fantastic just like my teeth and tan"

Btw sorry ben and reds been round a lot less lately been preparing for finals start in a week :-(

{Ed001's Note - I can't believe they use beef in scouse!! It is bad enough people use lamb, it should be mutton, but to use a completely different animal altogether stops it being scouse and makes it a beef stew.}

2.) 20 Feb 2015
It should be mutton. In addirtion, it should use two lots of potatoes - the first lot finely diced and put in at the start so they dissolve with cooking and act as a natural thickener. Potatoes should be the 'floury' type such as King Edwards or Maris Pipers etc. Served with scalding hot strong tea, uncut crusty bread with real butter, and accompaniments such as red cabbage, beetroot, pickled onions, brown sauce.

{Ed044's Note - spot on with the two stage potatoes Red Lenin.}