How much of the same Vitali needs?

The young vitali that lewis fought, relied on power punching more then he does now.....in his last fights with gomez and arreola, he was a pure boxer, using ring generalship to win the fights....

prime for prime.....lewis KTFO vitali

 

Too bad a old out of shape Lewis TKOd Vitali.

 

How did you come to that conclusion?

 

Because an old out of shape Lewis TKOd him?

 

Haggis
Description

This is an authentic recipe from Scotland and the ingredients and methods of cooking may be unfamiliar but we hope you enjoy the results.
Ingredients

1 sheep's stomach or ox secum, cleaned and thoroughly, scalded, turned inside out and soaked overnight in cold salted water
heart and lungs of one lamb
450g/1lb beef or lamb trimmings, fat and lean
2 onions, finely chopped
225g/8oz oatmeal
1 tbsp salt
1 tsp ground black pepper
1 tsp ground dried coriander
1 tsp mace
1 tsp nutmeg
water, enough to cook the haggis
stock from lungs and trimmings
Method

1. Wash the lungs, heart and liver (if using). Place in large pan of cold water with the meat trimmings and bring to the boil. Cook for about 2 hours.
2. When cooked, strain off the stock and set the stock aside.
3. Mince the lungs, heart and trimmings.
4. Put the minced mixture in a bowl and add the finely chopped onions, oatmeal and seasoning. Mix well and add enough stock to moisten the mixture. It should have a soft crumbly consistency.
5. Spoon the mixture into the sheep's stomach, so it's just over half full. Sew up the stomach with strong thread and ***** a couple of times so it doesn't explode while cooking.
6. Put the haggis in a pan of boiling water (enough to cover it) and cook for 3 hours without a lid. Keep adding more water to keep it covered.
7. To serve, cut open the haggis and spoon out the filling. Serve with neeps (mashed swede or turnip) and tatties (mashed potatoes).

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Steak and kidney pudding with steak and kidney gravy
Ingredients

For the suet crust pastry
350g/12oz self-raising flour
salt and freshly milled black pepper
175g/6oz shredded beef suet
cold water, to mix
For the filling
560g/1¼lb chuck steak
225g/8oz ox kidney after trimming (so buy 275g/10oz)
2 tbsp plain flour, seasoned with salt and freshly ground black pepper
1 medium onion, sliced
cold water
1 tsp Worcestershire sauce
salt and freshly ground black pepper
For the gravy
meat trimmings from the steak and kidney
1 onion, halved
570ml/1 pint water
1 tsp beef dripping
2 tbsp flour
few drops Worcestershire sauce
salt and freshly ground black pepper

You will also need a well-buttered, 1.5 litre/2½ pint capacity pudding basin and a steamer.
Method

For the pastry, first sift the flour and the salt into a large mixing bowl. Add some freshly ground black pepper, then add the suet and mix it into the flour using the blade of a knife. When it's evenly blended, add a few drops of cold water and start to mix with the knife, using curving movements and turning the mixture around. The aim is to bring it together as a dough, so keep adding drops of water until it begins to get really claggy and sticky. Now abandon the knife, go in with your hands and bring it all together until you have a nice smooth elastic dough, which leaves the bowl clean. It's worth noting that suet pastry always needs more water than other types, so if it is still a bit dry just go on adding a few drops at a time.

After that, take a quarter of the dough for the lid, then roll the rest out fairly thickly. What you need is a circle, about 32.5cm/13in in diameter. Now line the bowl with the pastry, pressing it well all around. Next chop the steak and kidney into fairly small cubes (reserving the trimmings for the gravy), toss them in the seasoned flour, then add them to the pastry-lined basin with the slices of onion. Add enough cold water to reach almost the top of the meat and sprinkle in a few drops of Worcestershire sauce and another seasoning of salt and pepper.

Roll out the pastry lid, dampen its edges and put it in position on the pudding. Seal well and cover with a double sheet of foil, pleated in the centre to allow room for expansion while cooking. Now secure it with string, making a little handle so that you can lift it out of the hot steamer. Then place it in a steamer over boiling water. Steam for five hours, topping up the boiling water halfway through.

For the gravy, simply place the meat trimmings in a saucepan with the half onion, cover with one pint of water, add some seasoning and simmer for approximately one hour. Then strain the stock, and in the same pan, fry the remaining onion, chopped small, in the beef dripping until soft and blackened at the edges. Then stir in the flour, gradually add the stock little by little to make a smooth gravy, adding a spot of gravy browning if it's needed. Taste to check the seasoning and add a few drops of Worcestershire sauce.

To serve, either serve the pudding by spooning portions straight out of the bowl, or slide a palette knife round the edge and turn the whole thing out on to a serving plate (which is more fun!).

 

Lewis Tko6.:deal

 

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cleaning out the division. :roll:

come back when he beats povetkin, haye,valuev & his brother. :yep

he's been running for mayor for most of the last 4 and a half yrs rather than do any fighting.

lewis had been a champion for yrs by the time he fought klitschko.