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Collingwood colours

  • Thread starter Thread starter Joe-time
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Joe-time

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Collingwood
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The Collingwood colours are Black and White stripes.

However, black and white are technically shades, not colours.

So what are the Collingwood colours?

Discuss.
 
The Collingwood colours are Black and White stripes.

However, black and white are technically shades, not colours.

So what are the Collingwood colours?

Discuss.
You must be Really,Really Really Bored
 

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The Collingwood colours are Black and White stripes.

However, black and white are technically shades, not colours.

So what are the Collingwood colours?

Discuss.

Me confused :confused:
 
You have to be ****en joking right! LOL.

Tomatos have seeds so they are technically a fruit, but usually classed as a vegetable. This has been driving me insane for 35 years. Discuss please:D

Knowledge is knowing that tomato is a fruit. Wisdom is knowing not to put it in a fruit salad.
 
The Collingwood colours are Black and White stripes.

However, black and white are technically shades, not colours.

So what are the Collingwood colours?

Discuss.

Well I put it to you, that the Collingwood colours are not black and white stripes. Stripes are not part of the pallet - they are merely the form.

Discuss.
 

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Same, but mine was good.:thumbsu:

Well seeing as I'm bored I'll tell you about how to make the almighty pizza,IMHO.

First, the dough.

Use any dough recipe but i like to crack my own wheat, throw in some rye & a touch of almond. If you're into sour dough (like myself) add a little bit of the culture you obviously made the night before.

Second, No sloppy dough here!

Par bake your THIN (this is critical) base, until you see it just getting golden brown. Then flip it over so you have the slightly crusty side up. This will allow much less "soaking" in of wet ingredients & will allow the now bottom to crisp up as you cook the rest.

Third, Possibly the most important, the sauce.

I've rarely come across a sauce that is worthy. It's best if you make your own with fresh Toms,garlic,onion(not too much & preferably a sweet variety)Basil & oregano.

But anyway, I cheat & use Five Brothers summer tomato basil. lol Although I like adding a couple of Anchovies to that.

Fourth, the cooking.

Once again critical, you must use the layer & cook method.(If that's not a method it should be!)

Example, Bung on the salami & onion & cook for 2 mins, then add Caps & mushies & cook for 2 mins so on & so forth depending on your topping requirements. Always pad down your vegies with a paper towel to get rid of excess moisture.

Fifth, the cheese. Yeah, I'm a cheese on top man.

Just use a combo of OZ/NZ tasty with Mozza. Not too much. 2-5 mins in the oven & sprinkle with freshly grated Parmesan (fresh torn Basil optional)as you serve. Personally a bit of blue cheese is required.

Sixth, serve & eat with a gluttons abandon.

Enjoy!
 

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This is a stupid myth that they are not colours and that they are "shades". Navy blue is a shade of blue, is it not a colour?

Black is the colour of something that does not reflect light in any way.

White is the opposite, it is the colour that reflects light at very high brightness, I don't want to get into a whole scientific thing but I think it's where the 3 primary colours are reflected at nearly equal brightness.

The lack of colour can still be a colour. $0.00 is still an amount of money.
 

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