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Addiction LXXIX

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Road Cycling “It is by riding a bicycle that you learn the contours of a country best, since you have to sweat up the hills and coast down them. Thus you remember them as they actually are, while in a motor car only a high hill impresses you, and you have no such accurate remembrance of country you have driven through as you gain by riding a bicycle.” -- Ernest Hemingway

Addiction LXXIX

Old 08-09-20, 03:22 PM
  #1226  
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Originally Posted by Velo Vol View Post
The ginormous circuit board on top of the cartridge leads me to believe they didn't use a standard phonograph needle, because that would just have sounded awful. That and all the light peeking out from underneath it.
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Old 08-09-20, 03:31 PM
  #1227  
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Originally Posted by genejockey View Post
This promises to be a pleasant day in the saddle. Perhaps I'll do that climb I haven't done in at least 6 years. What's the point of having a 36x34 if you don't go up?
So, I DID do that climb I hadn't done in at least 6 years, and made a total rookie mistake - started out too fast. So, I passed a group of about 6 or so teenagers, only to have them re-pass me after I had to stop. How embarrassing! I did pass them again, but it wasn't the same. Also, this climb used to be great for solitude. On the average Sunday, you'd pass two people in 3 miles, and be passed by 2 people. There'd be maybe 2 people going down hill (narrow, steep, lousy surface). MAN! Has it changed! Not only were there a crap-ton of cyclists, but there were a lot of cars and motorcycles, too. Still, it's a good climb and mostly shady. It's just that including the 5 minute stop, this was probably the slowest I've ever done that climb. Very humbling! Can't wait to try it again next week

Descending, with disc brakes, is AWESOME!!!! I'm usually a chicken, in fact I often yell at myself to let go of the brakes, but not today!

Last edited by genejockey; 08-09-20 at 03:39 PM.
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Old 08-09-20, 03:32 PM
  #1228  
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Originally Posted by datlas View Post
This is normal as we get older.

Sad!
I first noticed after I got home from MT and ID in 2017. Most days of that two-week trip were sunny and warm to hot. There were also humid days. Back home I felt like a vampire; I didn’t want to be out in the sun at all.
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Old 08-09-20, 03:36 PM
  #1229  
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Originally Posted by indyfabz View Post
Press fit.
This one's "billet" black walnut.

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Amateur bike racing is just a fun thing, as far as I know, there's no penalty for not winning.
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Old 08-09-20, 03:37 PM
  #1230  
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Originally Posted by Bah Humbug View Post
Mammals still taste better.
That depends on the dinosaur, the mammal, and the preparation. I'd stack my grandmother's fried chicken against at least 3/4 of the mammal meat out there.
Of course, since she's been dead for 25 years, it would be hard for me to prove. You'll just have to take my word for it.
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Old 08-09-20, 03:40 PM
  #1231  
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Originally Posted by genejockey View Post
That depends on the dinosaur, the mammal, and the preparation. I'd stack my grandmother's fried chicken against at least 3/4 of the mammal meat out there.
Of course, since she's been dead for 25 years, it would be hard for me to prove. You'll just have to take my word for it.
If it tastes good because of the frying, or the sauce, it doesn't count. Chicken is just terrible, and other fowl are barely better.
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Old 08-09-20, 03:41 PM
  #1232  
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Oh, I actually saw three Ellipti-gos at the Veloway this morning.
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Old 08-09-20, 03:48 PM
  #1233  
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Originally Posted by Bah Humbug View Post
Oh, I actually saw three Ellipti-gos at the Veloway this morning.
There are a couple of those around here. I see one of them, from time-to-time on the road.

We've worked on a few of them at the shop.
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Old 08-09-20, 03:52 PM
  #1234  
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Originally Posted by rjones28 View Post
There are a couple of those around here. I see one of them, from time-to-time on the road.

We've worked on a few of them at the shop.
I saw one on the MUP not too long ago.

What do they typically come in for?
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Old 08-09-20, 03:53 PM
  #1235  
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Originally Posted by Bah Humbug View Post
If it tastes good because of the frying, or the sauce, it doesn't count. Chicken is just terrible, and other fowl are barely better.
So chicken fried steak is better?

#Texas
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Old 08-09-20, 03:58 PM
  #1236  
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Originally Posted by abshipp View Post
I saw one on the MUP not too long ago.

What do they typically come in for?
Bearing replacement.
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Old 08-09-20, 03:59 PM
  #1237  
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Originally Posted by datlas View Post
So chicken fried steak is better?

#Texas
Honestly, not a fan. But my point is, a steak, cooked on its own, tastes good. Chicken "tastes good" when it's breaded and fried and basted and other effort is put into making it not taste terrible. The "chicken tastes good" crowd never (or almost never) likes chicken just grilled with a bit of salt and pepper.
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Old 08-09-20, 04:10 PM
  #1238  
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Originally Posted by Bah Humbug View Post
Honestly, not a fan. But my point is, a steak, cooked on its own, tastes good. Chicken "tastes good" when it's breaded and fried and basted and other effort is put into making it not taste terrible. The "chicken tastes good" crowd never (or almost never) likes chicken just grilled with a bit of salt and pepper.
I had never heard of chicken fried steak until a college friend (and cyclist) moved to Austin for his wife’s grad school years. He had some interesting stories to share.

As a vegetarian I have no horse in this race. So to speak.
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Old 08-09-20, 04:13 PM
  #1239  
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Originally Posted by abshipp View Post
I saw one on the MUP not too long ago.

What do they typically come in for?
If they're new, stripped pedal thread. Usually involves installing a new crank arm. One guy kept breaking spokes.
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Amateur bike racing is just a fun thing, as far as I know, there's no penalty for not winning.
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Old 08-09-20, 04:13 PM
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Originally Posted by LAJ View Post
Bearing replacement.
That too.
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Originally Posted by Heathpack View Post
Amateur bike racing is just a fun thing, as far as I know, there's no penalty for not winning.
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Old 08-09-20, 04:14 PM
  #1241  
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Originally Posted by Bah Humbug View Post
Honestly, not a fan. But my point is, a steak, cooked on its own, tastes good. Chicken "tastes good" when it's breaded and fried and basted and other effort is put into making it not taste terrible. The "chicken tastes good" crowd never (or almost never) likes chicken just grilled with a bit of salt and pepper.
* raises hand *
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Old 08-09-20, 04:20 PM
  #1242  
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Is there anything to tighten on a Shimano SPD-SL pedal, other than the cleat release thing? One of mine feels loose/may be making noise.
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Old 08-09-20, 04:21 PM
  #1243  
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Originally Posted by Bah Humbug View Post
Honestly, not a fan. But my point is, a steak, cooked on its own, tastes good. Chicken "tastes good" when it's breaded and fried and basted and other effort is put into making it not taste terrible. The "chicken tastes good" crowd never (or almost never) likes chicken just grilled with a bit of salt and pepper.
Counterpoint: Nana's recipe for fried chicken was chicken, flour, salt, and pepper. Crisco for frying. No fancy seasoning mix, no marinade, no soaking in buttermilk.

Counterpoint #2 : I season steaks the same as I season chicken for grilling, and they're both excellent, if I say so myself.

Now, chicken breast? That's essentially the tofu of meats. But thighs.... mmmmmmmmm....
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Old 08-09-20, 04:24 PM
  #1244  
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Originally Posted by rjones28 View Post
* raises hand *
You're the exception, then. Most people only "like" chicken as a vehicle for other flavor.
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Old 08-09-20, 04:26 PM
  #1245  
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Originally Posted by Bah Humbug View Post
Honestly, not a fan. But my point is, a steak, cooked on its own, tastes good. Chicken "tastes good" when it's breaded and fried and basted and other effort is put into making it not taste terrible. The "chicken tastes good" crowd never (or almost never) likes chicken just grilled with a bit of salt and pepper.
Did you know there are people who don't like a good steak? Hard to imagine, I know. Poor blighters.
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Old 08-09-20, 04:26 PM
  #1246  
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Originally Posted by genejockey View Post
Counterpoint: Nana's recipe for fried chicken was chicken, flour, salt, and pepper. Crisco for frying. No fancy seasoning mix, no marinade, no soaking in buttermilk.

Counterpoint #2 : I season steaks the same as I season chicken for grilling, and they're both excellent, if I say so myself.

Now, chicken breast? That's essentially the tofu of meats. But thighs.... mmmmmmmmm....
Flour and Crisco are exactly my point, though. The chicken you're talking about is breaded and fried, which makes just about anything taste good.

Not moving on this one; my experience in person is that people get a LOT less interested in chicken when it's actually just chicken.
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Old 08-09-20, 04:29 PM
  #1247  
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Originally Posted by Bah Humbug View Post
Flour and Crisco are exactly my point, though. The chicken you're talking about is breaded and fried, which makes just about anything taste good.

Not moving on this one; my experience in person is that people get a LOT less interested in chicken when it's actually just chicken.
Beef, of course, is never served with any other flavoring.
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Old 08-09-20, 04:32 PM
  #1248  
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"breaded" - no, it's dredged in flour and fried. "Breaded" means something like the triple dip. And if it were just flour and fat, people would just eat roux by itself.
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Old 08-09-20, 04:33 PM
  #1249  
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Originally Posted by Bah Humbug View Post
Honestly, not a fan. But my point is, a steak, cooked on its own, tastes good. Chicken "tastes good" when it's breaded and fried and basted and other effort is put into making it not taste terrible. The "chicken tastes good" crowd never (or almost never) likes chicken just grilled with a bit of salt and pepper.
You sound like you're coming at this from the boneless, skinless chicken breast perspective. If so, you're comparing the best(ish) beef cuts vs worst chicken cuts. Not exactly fair (there are a lot of ****ty beef cuts). But yeah, boneless, skinless breast is the leanest and needs the most help if you're going to have it solo.

Whole roasted chicken? Awesome, even with just S&P. For that matter, skin-on chicken breast is still good, cooked skin-side down in the skillet and then flipped and finished in the oven. Deglazing the pan is extra awesomeness.
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Old 08-09-20, 04:35 PM
  #1250  
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Originally Posted by WhyFi View Post
You sound like you're coming at this from the boneless, skinless chicken breast perspective. If so, you're comparing the best(ish) beef cuts vs worst chicken cuts. Not exactly fair (there are a lot of ****ty beef cuts). But yeah, boneless, skinless breast is the leanest and needs the most help if you're going to have it solo.

Whole roasted chicken? Awesome, even with just S&P. For that matter, skin-on chicken breast is still good, cooked skin-side down in the skillet and then flipped and finished in the oven. Deglazing the pan is extra awesomeness.
Exactly.
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