Addiction LXXIX
#1226
Klaatu..Verata..Necktie?
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Sounds better than @DougRNS's '70s music, TBH
When You Put Tree Rings on a Record Player, The Sound Is Unexpectedly Beautiful
When You Put Tree Rings on a Record Player, The Sound Is Unexpectedly Beautiful
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#1227
Klaatu..Verata..Necktie?
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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!
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Last edited by genejockey; 08-09-20 at 03:39 PM.
#1228
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#1229
Mostly Harmless
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#1230
Klaatu..Verata..Necktie?
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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.
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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"Don't take life so serious-it ain't nohow permanent."
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#1231
serious cyclist
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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.
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.
#1232
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Oh, I actually saw three Ellipti-gos at the Veloway this morning.
#1233
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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.
We've worked on a few of them at the shop.
#1234
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#1235
Should Be More Popular
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#1236
So it is
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#1237
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#1238
Should Be More Popular
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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.
As a vegetarian I have no horse in this race. So to speak.
#1239
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If they're new, stripped pedal thread. Usually involves installing a new crank arm. One guy kept breaking spokes.
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#1240
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#1241
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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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#1242
VFL For Life
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#1243
Klaatu..Verata..Necktie?
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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 #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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#1244
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#1245
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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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#1246
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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....
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....
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.
#1247
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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.
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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"Don't take life so serious-it ain't nohow permanent."
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"Don't take life so serious-it ain't nohow permanent."
"Everybody's gotta be somewhere." - Eccles
#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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#1249
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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.
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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#1250
Klaatu..Verata..Necktie?
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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.
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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"Don't take life so serious-it ain't nohow permanent."
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"Don't take life so serious-it ain't nohow permanent."
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