Warwick Hunt

Budvar and Birra Moretti are my preferred home tipples at the moment. Had a bad pint of lager in a pub a few years ago which yielded a sprint to the bogs to spew my insides out and which nearly put me in hospital. its taken a while for me to get back on the lager as theres a 'chemical' taste in all of it which brings back flashbacks of my episode above. I've been a real ale and bitter man ever since apart from when i'm on my hols (nothing beats a few mahou's in the sun) and recently where I've been enjoying one or two budvar's at home, ice cold from the fridge decanted into a small glass. I've found the larger bottles drink nicer as it goes a bit flat after a few mins and gets rid of the initial gassy bubbles which spoil your drink. I've not got the liver I had when I was in my late teens Cobra's a nice mainstream tipple too. I've been through the snobby beer phase too but none of them are exceptional enough to justify paying for 2 what you can get 4 of elsewhere

Con Air. Best shittest film ever. Or shittest best film ever. One of them two anyway

I'd rather have written the Beatles' back catalogue but I'd much, much, much rather have 'been' in the Rolling Stones (well, pre Ronnie Wood era anyway). The Beatles are for Monday to Friday. The Stones are for Saturday night.

Jeezus wasn't she just. A milf and a half Even the wife got a bit of a wide on

Aye, a plasterers bucket in the back garden will do the trick! I've got a hefty pressure cooker so it will fit in there Most chefs brine and part boil their turkey, makes sense in a restaurant kitchen environment when you've got a fair few of them and need them in and out and cooked quicker. It won't dry out either.

Turkey isn't shit if cooked right. Brined and slow braised first then a quick roast is the way to do it. Also a crime that hardly anyone buys turkey with the legs on any more. The leg meat is much nicer. This year I'm de-boning the leg meat and wrapping and rolling it around some confit duck legs I've already got steeping and a bit of nice sausagemeat. Serving it with some goose fat roasties; mash; carrot and turnip mashed with some (a lot in fact) of wholegrain mustard; creamed leeks, halved sprouts, baby onions and bacon; and some chipolatas brushed with mustard and wrapped in a sage leaf and pancetta.

I can see similarities with Henderson and the early Lucas. I think there's a decent player in there. Many will not be convinced, but he needs to keep his chin up and plod on and maintain a good positive attitude (the lad hasn't moaned) and the rewards will one day come. This week will have done him the world of good. Hope he gets the chance to build on it

Question... Don't think it would happen but strange things DO happen in football, would anyone take him on loan in Jan til the end of the season with a view to a permanent transfer and a chance for him to actually work hard to rebuild that bridge?

AKA "Battenburg liqueur" Its damn nice when used to chase down a very good cup of coffee

[YOUTUBE]XRR0Gc0YuZs[/YOUTUBE] Proper metal

Going to see Hooky and his band play Unknown Pleasures next week, should be ace.

I was at VP earlier in the year as my brother played there against them in the FA Youth Cup (quite a nice ground actually the two big stands are impressive). We got talking to a steward who was on duty on the day of the disaster and told us all about it. Unreal how quickly the fire spread, some actually burned to death sat in their seats. Horrific. RIP

Any of the above are fine. I usually go for a mixture of tomato, brown, soy, chilli sauces, a bit of veg oil, bit of sugar, a lot of salt and I've found a cheap jar of orange marmalade thrown in is great for binding if your marinading. Then when you're cooking whatever you've marinaded save a bit of the sauce and reduce it down in a pan with some vinegar and extra sugar thrown in. The above is for your slow cooked stuff - ribs, chicken etc, beef joints If its steak or think pork etc, a dry spice rub marinade with a bit of oil is best.

Ready meals or anything microwavable with film lids that are ultra-welded to the rim. You then have to try and rip them from the fork/stab holes whilst trying not to douse yourself and clothing with lava-temperature sauce.

RIP Betty YNWA Nil Satis Nil Hotpot