Podcast Mad Monday - Ep. 4.49

[Macca19]

 

[Portia]

Im wathing Iggy Azalae videos on youtube. Why?

 

[Dylan8]

Im wathing Iggy Azalae videos on youtube. Why?

3 beers in and Macca is in a state

Handles drink like Lobbe handles an uncontested mark

 

[Macca19]

Is the beatdown in Misery by Gallows the best beatdown in hardcore?

 

[Portia]

Seeing as we didn't have a Mad Monday, I reckon we need to make up things that we saw happen on Mad Monday for the podcast

Hey did you see that Matt Broabdnet came as Chopper Read to Mad Monday, and then he pissed on a Holden Astra outside the Maid & Magpie

 

[Macca19]

3 beers in and Macca is in a state

Handles drink like Lobbe handles an uncontested mark

5 beers now thanks

 

[Portia]

MACCA MACCA MACAAAAA

 

[Portia]

OI OI OI

 

[PAFC66]

5 beers now thanks

Lobbes marking has improved lately

 

[Macca19]

Listen to us talk s**t here: https://www.spreaker.com/user/portfanradio

 

[Dylan8]

Exclusive footage of Matthew Broadbent on Mad Monday

 

[Macca19]

Exclusive footage of Matthew Broadbent on Mad Monday

genuine lol!

 

[Portia]

I enjoyed myself thanks peoplearoonies

 

[PAFC66]

Time for a glass of water

 

[Macca19]

That was fun!

 

[Cam1870]

Best. Podcast. Ever.

Nice work all year guys. Thanks!!

 

[Cam1870]

#ragingbonner

I'll be the first to hashtag it. You've made me crack open a cider now. Bad influences

 

[HaroldOliver]

Macca19 I'm hungry. Please make your Chilli Crab Pasta recipe available for all.

 

[Macca19]

Macca19 I'm hungry. Please make your Chilli Crab Pasta recipe available for all.

500gm al dente Linguine
500gm crab meat. Finely chopped, both white and dark meat. Leave one claw whole to garnish
2 Birdseye Chilli. Thinly sliced. (can substitue with long red chilli if you don't like a lot of heat)
3 Shallots. Finely chopped.
1 cup baby Peas
2 Cloves crushed Garlic
400ml Passata
100ml Thickened Cream
60ml Brandy (Can substitue with Riesling if you don't have Brandy)
Handful of finely chopped flat leaf Parsley
Salt & Pepper
Olive Oil
Chilli Oil
Knob of Butter

1. Cook the Linguine until al dente

2. Heat Olive oil in the pan then add the knob of butter, this stops the butter from burning

3. Add the Shallots, Chilli, Garlic and cook for around 2-3 minutes until the shallots are transparent.

4. If you are using uncooked crab meat, then add here

5. Add the Brandy and flambe (without burning your kitchen down). If you are using white wine, cook until reduced

6. Add the Cream and simmer

7. Add the Pasatta and reduce by half. (If you are using cooked crab meat, then add here)

8. Add the Peas

9. Add the Linguine so its all combined

10. Transfer to a large serving bowl. Garnish with a drizzle of Chilli Oil, the whole Crab Claw and the Flat Leaf Parsley

11. Enjoy with a young Riesling or dry Gewurztraminer

 

[bomberclifford]

500gm al dente Linguine
500gm crab meat. Finely chopped, both white and dark meat. Leave one claw whole to garnish
2 Birdseye Chilli. Thinly sliced. (can substitue with long red chilli if you don't like a lot of heat)
3 Shallots. Finely chopped.
1 cup baby Peas
2 Cloves crushed Garlic
400ml Passata
100ml Thickened Cream
60ml Brandy (Can substitue with Riesling if you don't have Brandy)
Handful of finely chopped flat leaf Parsley
Salt & Pepper
Olive Oil
Chilli Oil
Knob of Butter

1. Cook the Linguine until al dente

2. Heat Olive oil in the pan then add the knob of butter, this stops the butter from burning

3. Add the Shallots, Chilli, Garlic and cook for around 2-3 minutes until the shallots are transparent.

4. If you are using uncooked crab meat, then add here

5. Add the Brandy and flambe (without burning your kitchen down). If you are using white wine, cook until reduced

6. Add the Cream and simmer

7. Add the Pasatta and reduce by half. (If you are using cooked crab meat, then add here)

8. Add the Peas

9. Add the Linguine so its all combined

10. Transfer to a large serving bowl. Garnish with a drizzle of Chilli Oil, the whole Crab Claw and the Flat Leaf Parsley

11. Enjoy with a young Riesling or dry Gewurztraminer

Pinched.

 

[Far Kern]

Just started listening to this - best opening minute of the year.

 

[Cam1870]

500gm al dente Linguine
500gm crab meat. Finely chopped, both white and dark meat. Leave one claw whole to garnish
2 Birdseye Chilli. Thinly sliced. (can substitue with long red chilli if you don't like a lot of heat)
3 Shallots. Finely chopped.
1 cup baby Peas
2 Cloves crushed Garlic
400ml Passata
100ml Thickened Cream
60ml Brandy (Can substitue with Riesling if you don't have Brandy)
Handful of finely chopped flat leaf Parsley
Salt & Pepper
Olive Oil
Chilli Oil
Knob of Butter

1. Cook the Linguine until al dente

2. Heat Olive oil in the pan then add the knob of butter, this stops the butter from burning

3. Add the Shallots, Chilli, Garlic and cook for around 2-3 minutes until the shallots are transparent.

4. If you are using uncooked crab meat, then add here

5. Add the Brandy and flambe (without burning your kitchen down). If you are using white wine, cook until reduced

6. Add the Cream and simmer

7. Add the Pasatta and reduce by half. (If you are using cooked crab meat, then add here)

8. Add the Peas

9. Add the Linguine so its all combined

10. Transfer to a large serving bowl. Garnish with a drizzle of Chilli Oil, the whole Crab Claw and the Flat Leaf Parsley

11. Enjoy with a young Riesling or dry Gewurztraminer

I feel like the average port supporter has changed from my days as a kid standing behind the cheer squad in the mid 80s

 

[Far Kern]

Nice work guys, you should consider the same warm up routine for every game.

Highlight for mine: "Even if Richmond has a good year and finishes ninth".

 

[*PAF]

Thoughts?

Yeah lots. Mostly around the lack of mea culpa.
Agree that we do not have lots of gaps, but who's responsibility is it to see that they play as a team?
Our biggest issue is that we don't look nor play as a team.

 

[Peck]

Bonner? I hardly know her