Whatever happened this was an accident waiting to happen. I'll make no comment on this incident as the details have not been confirmed BUT with 1300 BRFC fans there that bin could have hit any one of them. I haven't been to an away match for a few seasons now and have said so more than once on here. Only matches like the semi-final at OT (I paid £55 btw to sit away from the dregs and it was worth every bloody penny) and european trips could attract me nowadays. Awaydays are a thoroughly unpleasant experience regardless of what happens on the pitch. Booze sodden, aggressive, raucous and boorish load of numpty's spoil the experience. I gave over taking my kids long before I called it a day myself, and I have frequently curled up in embarrassment for poor parents who had taken young children as a treat and ended up sat in the middle of the slum dwellers. The unfortunate souls are constantly exposed to the foulest language imaginable with the perpetrators showing no remorse or embarrassment whatsoever and certainly no restraint in respect of the children. On top of that buying a seat and having to stand through the match is inexcusable. Awaydays are not a place for children, the elderly or decent folk in general. Even more of a no no is to make the journey by coach. I'd rather sit at home listening to the radio commentary whilst sticking pins in my eyes for 90 minutes. I decided not to make travelling to away matches a habit ever again until clubs make two areas available. One behind the goals for the yobs and one down the side preferably for more normal and decent people who can use words of two syllables or more. imo There seems no half way house between jostling with scum and going corporate and there should be. We could easily start the ball rolling with a section of the JW Darwen End being given over as a pilot scheme to allow 1st class facilities for away fans from SOME BUT NOT ALL clubs. It might even prove a winner.

I don't agree, curry's easy.... it's the pilau rice that we normally fail on.

Thought you might struggle Colin. btw everybody this works well but maybe it should be in the recipe thread......... Mum's Lamb Curry and Variations / Gosht Curry and variations This curry is a favourite of both my daughters Kavita and Neeta, they call it mum's curry. It is not too highly spiced. It can be made in advance and kept in the fridge for a few days. It freezes well. If freezing, make sure that the meat is slightly undercooked. I tend to use lamb as it is much tender than mutton, but use mutton, if you like the flavour better. It cooks very well in a slow cooker too. Serves 3-4 Ingredients500 gm. cubed lamb, bite size pieces 1 large or 2 small onions (200-225 gm.) 1/2 inch piece of ginger 2-3 cloves of garlic 250 gm. tin of tomatoes or 2-3 medium sized fresh tomatoes 2 tbs. cooking oil Whole spices 1 tsp. black cumin seeds (shahi jeera). Use ordinary one, if you do not have black cumin. 1 bay leaf 1-2 pieces of cinnamon stick 2 large cardamoms 3-4 small green cardamoms 5-6 black peppers N.B. If you do not have these whole spices, use 1 1/2 tsp. Garam Masala instead. Ground spices 1 tsp. turmeric 2 tsp. coriander powder 1 tsp. paprika powder for colour (optional) 1/2 tsp. chilli powder or to taste Salt to taste Garnish A handful of fresh coriander leaves 1/2 tsp. Garam Masala Method Peel onions, ginger and garlic and chop finely or grind in a food processor. If using fresh tomatoes, chop into small pieces or liquidize. Clean, wash and chop coriander leaves and keep aside. Measure whole and ground spices separately. Heat oil. Add cumin seeds and whole spices *, wait until cumin seeds splutter, but not burn. Add onions, garlic and ginger mix and fry until light brown. Ginger often sticks to the pan, so keep stirring or use a non-stick pan. Add all other spices and stir for a few seconds to allow flavours to come out. Add tomatoes and cook stirring frequently, until oil separates. Add meat and cook on high flame, stirring frequently until it is well coated and sealed. Cover and cook on medium flame until tender, approximately 25-30 minutes. Cooking time depends on the quality of meat. It can be cooked in 7-10 minutes in a pressure cooker. Cooking slowly on low heat, over a longer period, makes the meat nicer. Add water only if a thinner gravy is required. Usually there is enough water in the meat. Turn off heat. Sprinkle garam masala and half of coriander leaves & stir. Cover and leave. Sprinkle rest of the coriander leaves as garnish, just before serving. Grind or finely chop onion, ginger, garlic and tomatoes. Place all ingredients, except garnish, in a bowl and mix well. Leave to marinate overnight or for a few hours in an airtight container in the fridge. Cook in slow cooker on high first, until it comes to a boil, then cook on low for 6-8 hours, as per your cookers instructions. Garnish and serve hot. Options Use leg or shoulder of lamb. Ask the butcher to prepare it for you, cutting it into large pieces, with the bones left in, taking out all fat, tendons and membranes. Some supermarkets in UK will slice the meat and bone for you, but you will have to remove the fat and membranes yourself. For a more exotic taste, add 2 tablespoons of double cream or sour cream at the end. Add one bunch of fresh or 2 tablespoons of dry fenugreek (methi) leaves during cooking. Fresh leaves have to be removed from their stalks, washed and chopped roughly. Dry leaves need to be washed in cold water to remove any dust. You can then lift out the clean leaves from the top and add to your recipe. Add a cup full of chopped or tinned spinach. Add potato pieces when meat is half cooked. PS make sure you ask your butcher if the lamb has been slaughtered humanely in order to avoid as much unecessary barbaric suffering as possible. Then ask him if he can prove it! Oh and don't overdo the spinach!

Rubbish. Meat is an integral part of most people's diets but there is no place for needless cruelty during slaughter. Where would you draw a line Colin? Should we kill all bovine animals only after they've spent an hour in a bullring being stuck, bled and tormented? Should we pluck / skin animals first before we kill them? Would you carve a piece of a living animal, cook and eat it and save the rest for the day after? Just cos some long dead prophet(s) from primitive times wisely attempted to keep his followers healthy by instructed people who had never even heard of hygiene and refrigeration to make sure an animal bleeds before they eat it to make sure that it is still alive doesn't mean we should ignore science and progress does it? Or should we all still be living in caves? Nowadays every auction and abbattoir has either a govt meat inspector and vet in place ( and at significant cost) to make sure that there is no cruelty involved in transporting an animal from farm to abbattoir before they have to stand back and watch strange men from distant lands with frizzy beards, robes and long knives carry out kosher and hallal slaughter whilst chanting praying to some non existent being. You are condoning completely unecessary cruelty so please direct your flimsy reasoning to answer these two questions. Why is a normal slaughterman found doing the same (killing withour stunning) likely to be dismissed forthwith? Why is a farmer found slaughtering a lamb or a pig on farm by slitting it's throat up for the high jump? Off you go.

Thats cos they are top players and it was their desire to leave. There surely can be no bitter taste over the likes of Ward, Blake, Yorke, Yordi, Fowler etc etc who we actually chose to cut out of the club? Twas ever thus.

Before I even consider going to Gino's on King William St it is a complete write off. Openly advertising as a 'Hallal Italian' is an abomination. Hallal killing of animals is cruel and completely, totally, unequivocably unecessary in this day and age. There really is no excuse!! One has to put up with the thought of it in IndoPak establishments but it's spread to the subway near Qegs and now some effin pseudo and presumably catholictillidie Italian has deemed ritual slaughter acceptable! It's absolute ###### and before someone takes up their cudgel please rem that NO ONE CAN DEFEND THE INDEFENSIBLE!

Overweight/unfit/lazy/frustrating whatever. He was an entertainer and I'll miss watching him. Like Tugay he stood apart from the rest and proved a diversion for us from the ordinary and the mundane. Giving us the opportunity to see such worldwide talent at Ewood Park is a privelige and lasting legacy of the Walker years. But it was time for him to go and so thats that.

'When in doubt and roundabout' Clog and Billy / Millstone never fails Nick.

It seems that he had written him off some time ago and needed him out and money in to bring new faces in. Q. Do you think he'd still be here if Mark Hughes had stayed? He was being troublesome then and Hughes and his team had a very professional attitude regarding training and fitness.

Red Pump Bashall Eaves last night. I had a dollop of red cabbage last that er indoors could'nt manage. It was also served with duck. It was superb and cooked to perfection and obviously without that horrible vinegary taste that one associates with pickled red cabbage. I had the sausage and mash (home made flat sausage with no skin) and it was excellent. My only complaint was that the portions were not great. Fine for the missus but barely enough for me. This place gets rave reviews and it is a charming and comfortable hostelry hidden far from the madding crowd. It also has 3 guest rooms for anybody wanting a 'get away from it all' weekend. Good local brews on draught but I reneged on those and chose a couple of pints of the excellent Czech lager 'Budvar'. Hughesy ... Alghero's is high on my 'avoid' list. I've been about 4/5 times over the years and I would be being extremely kind if I said it was average. Kids all over the place and music blaring out way too loud last time I was there making conversation difficult. Maybe it has had a change of owner but imo I'd struggle to get to 4/10.

Only been twice a couple of years ago so there may have been a change of staff since but it was only middling imo nick. The setting is lovely though but so much better when you can eat outside on a warm summers day.

We should have insisted that he doesn't play Sat. He is at his best when motivated.

I keep meaning to try that it looks excellent. I'm usually so disorganised that it's the pre ordering bit that thwarts me.

Player power has won through again I see. Does anyone ever stop to think why we all bother? Makes a nice change from the 'I want to play for bobby moore, martin peters and geoff hursts old club' routine that Neill shamefully used. Basically "WHU are offering most money" would cause far less animosity on the basis that we could all easily understand it.

No doubt the pearly kings are playinmg a canny hand but manipulating the press as well as Benni in order to stiff us over his fee. Dog eat Dog I guess. I thought that and was pleasantly suprised ....... Before I decided that some ###### must be at Ewood watching him.

Don't bet on that. Even Hughes couldn't handle the player power at City could he? In fact it cost him his job. Thankless task managing these prima donna's and their agents nowadays. I'd wager even the great managers of the past like Shankly and Clough would crash and burn in the job now. They put the team over any individual and that simply cannot work nowadays.

You mean since Jim Iley! And I'm prob even being unfair to him.

Everyone except WHU who have nicely rocked a relegation rival's boat. Football's political dirty trick tactics are every bit as dirty as the ones in Westminster.

I think I'd rather descend to where we can compete finacially rather than cow tow to that soft lot of sick notes, has beens and never will be's Tris. I'll bet thay will be acting as agent provocateurs with the rest of the squad as we speak. Hoillett would be the big loss the others not so much at all. If dunn is with them it just shows how much our home spun hero cares about BRFC and I trust his stance will last long in the memories of people in this area. Can WHU really afford them then even with those two in charge?

Which plays entirely into Gold and Sullivans hands.... although I'm not suggesting for a moment that anything we say on here will influence proceedings. If you rem we have to go on facebook to do that. BUT I'm not sure Benni cares too much for the SA team and the World Cup but if he does he cannot afford to carry on with this stance if we refuse to sell him. He'll resemble a tub of lard by May. The first to blink will decide the matter. Personally and it's a shame but I don't think we can afford to take such a stance with him and he, his agent and the pearly kings will probably have guessed as much. imo Hoillett would be a big loss.

There is a clue in the term 'top payers' Fife. And we could be given the money that is being wasted on sick notes and n'er do wells. The few top players can have longer contracts if they agree to sign whilst newcomers must aspire to it. John... and others. Knee jerk reactions are not the way forward in these matters. Gives licence to all.

1. How do you know that Tris? 2. Do you welcome this type of player power? 3. Is it possible that you are speaking for someone else?

Cos he'll no doubt be on a back hander to get BRFC to reduce the asking price. Who can blame BRFC for not shelling out on transfer fees when this type of blackmail is permitted. As I've said before we should be top payers yet should pay no transfer fees whatsoever and offer short contracts to all but a very few.

Nothing new there then. Is it any wonder the Walker Trust want to be away too? I'd be the same too if it was my business Tris. The quicker the better. It's just a thankless and pointless exercise where the tail continually wags the dog.

Well he'll be unsettled with WHU now too.