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-   -   Addiction 2022.1 (https://www.bikeforums.net/showthread.php?t=1244501)

BillyD 03-15-22 07:55 AM


Originally Posted by LAJ (Post 22439226)
I hope you all like it. It took a while to work up from the base recipe to what I liked. That's the best part about it.. You can pretty much add or subtract to taste. I went with real whipping cream and a bit of powdered sugar, and other different ingredients, and went back to the trashy goodness that is Cool Whip.

Remove the chocolate and vanilla extract, add in 1/3-ish cup of fresh squeezed lemon, and it's a nice fluffy cheesecake. A little key lime cheesecake pie? 1/4 cup Nellie and Joe's Key West Lime juice. Again, add to taste.

Never realized you had these culinary skillz. I donít have much patience for creating stuff in the kitchen, so Iíll have to somehow trick Mrs BD into trying your recipe. Where we stand now is that every now and then she will offer to make me a cheesecake and I will reply ďooh goodieĒ! Works for me. ;)

bampilot06 03-15-22 08:11 AM


Originally Posted by indyfabz (Post 22439519)
Opened my credit card bill last night. There is a $309.80 charge at Whole Foods. Iíve disputed it. Iíll bet it was $39.80. But even that seems high considering I was on foot that day.


309.80 seems about right for a gallon of milk at whole foods.

big john 03-15-22 08:27 AM


Originally Posted by indyfabz (Post 22439507)
Still looking for my first 2.

Wordle 269 3/6

⬜🟨⬜🟩🟩
🟨⬜⬜🟩🟩
🟩🟩🟩🟩🟩

I started playing on the archive and got two "2s" there. Today it took me 5.

big john 03-15-22 08:30 AM


Originally Posted by LAJ (Post 22439647)
********

Wordle 269 4/6

⬜🟩🟩⬜⬜
🟩🟩🟩⬜⬜
🟩🟩🟩⬜🟨
🟩🟩🟩🟩🟩

On Sunday Erica set a new national e.t. record for pro stock and still lost the round due to brain fade on the line. Her comment after: "I suck."

LAJ 03-15-22 08:47 AM


Originally Posted by BillyD (Post 22439667)
Never realized you had these culinary skillz. I donít have much patience for creating stuff in the kitchen, so Iíll have to somehow trick Mrs BD into trying your recipe. Where we stand now is that every now and then she will offer to make me a cheesecake and I will reply ďooh goodieĒ! Works for me. ;)

The old talk about biscuits and stuff, and professional as opposed to home baked, always made me laugh. I baked for a living for a few years, and I really enjoyed it. I didn't enjoy cooking nearly as much, simply because it wasn't as regimented. A baking recipe calls for what it calls for, and there are only a few certain things you can change so as to not destroy the end product. Those things you do change can make that product sing.

LAJ 03-15-22 08:49 AM


Originally Posted by big john (Post 22439706)
On Sunday Erica set a new national e.t. record for pro stock and still lost the round due to brain fade on the line. Her comment after: "I suck."

Yep. She's known for her lights, and is arguably the best on the tree for the last decade or so. This was rare, and she's kicking herself for that. With a density altitude of -1,200 feet, this was a rare chance to do something special. Which she did, but not in the manner she liked.

Mojo31 03-15-22 08:52 AM


Originally Posted by LAJ (Post 22439736)
The old talk about biscuits and stuff, and professional as opposed to home baked, always made me laugh. I baked for a living for a few years, and I really enjoyed it. I didn't enjoy cooking nearly as much, simply because it wasn't as regimented. A baking recipe calls for what it calls for, and there are only a few certain things you can change so as to not destroy the end product. Those things you do change can make that product sing.

Funny how the mind works. My "internet impression" of you does not conjure up images of a pastry chef. :lol:

datlas 03-15-22 08:54 AM


Originally Posted by indyfabz (Post 22439519)
Opened my credit card bill last night. There is a $309.80 charge at Whole Paycheck. Iíve disputed it. Iíll bet it was $39.80. But even that seems high considering I was on foot that day.

fixed

LAJ 03-15-22 08:59 AM


Originally Posted by Mojo31 (Post 22439751)
Funny how the mind works. My "internet impression" of you does not conjure up images of a pastry chef. :lol:

Yep. Funny how life works. I was a bike riding fool back then, and not too fat for this sport, though I was over 200 pounds at that time. I refused to bake low fat anything., and taste tested everything. :) Graveyards allow you to live a different life. I would workout for 1-2 hours a day, then crack off at least 50 miles every day. I wasn't racing, I just rode (road) my can off, and lifted a lot.

It was an interesting time of my life.

Mojo31 03-15-22 09:08 AM


Originally Posted by LAJ (Post 22439761)
Yep. Funny how life works. I was a bike riding fool back then, and not too fat for this sport, though I was over 200 pounds at that time. I refused to bake low fat anything., and taste tested everything. :) Graveyards allow you to live a different life. I would workout for 1-2 hours a day, then crack off at least 50 miles every day. I wasn't racing, I just rode (road) my can off, and lifted a lot.

It was an interesting time of my life.

Bet it was!

indyfabz 03-15-22 09:38 AM


Originally Posted by bampilot06 (Post 22439687)
309.80 seems about right for a gallon of milk at whole foods.

Only if you get the kind made in Ireland from grass-fed cows. Amazon has dumbed down the place to a good degree. I try to shop there as little as possible, but sometimes it's the only convenient option.

If I entered my Amazon prime number for the purchase it should be able to tell me what I was overcharged for. It's not the first time. One year around Thanksgiving someone weighed and priced all the containers of pineapple as pomegranate seeds. I caught that one at the register. Another time I got charged full price for a piece of halibut that was supposed to be half off. I got a receipt that time because I thought something was off. Caught it before I left the store. Rather than refunding me the difference between what I paid and what I should have paid I got the full amount back and got to keep the fish. I had another experience like that. I guess it's just quicker for them to reverse the entire charge than do a little math.

How I didn't notice a $309.80 charge concerns me.

genejockey 03-15-22 09:46 AM

More like this, please!
Wordle 269 3/6

🟨🟨🟨⬜⬜
⬜🟩🟩🟩🟨
🟩🟩🟩🟩🟩

genejockey 03-15-22 09:48 AM

Exactly at 8:00 AM this morning, a demo crew started breaking up the concrete in our neighbor's back yard. Mrs. GeneJockey said it would have been nice to be warned, but I told her the dumpster in their driveway was a dead giveaway. Poor little Dory is vibrating with anxiety. Rango, of course, is sleeping like the dead. Some Greyhounds are very sensitive to loud noises, and some DGAF.

Mojo31 03-15-22 09:49 AM


Originally Posted by indyfabz (Post 22439803)
Only if you get the kind made in Ireland from grass-fed cows. Amazon has dumbed down the place to a good degree. I try to shop there as little as possible, but sometimes it's the only convenient option.

If I entered my Amazon prime number for the purchase it should be able to tell me what I was overcharged for. It's not the first time. One year around Thanksgiving someone weighed and priced all the containers of pineapple as pomegranate seeds. I caught that one at the register. Another time I got charged full price for a piece of halibut that was supposed to be half off. I got a receipt that time because I thought something was off. Caught it before I left the store. Rather than refunding me the difference between what I paid and what I should have paid I got the full amount back and got to keep the fish. I had another experience like that. I guess it's just quicker for them to reverse the entire charge than do a little math.

How I didn't notice a $309.80 charge concerns me.

Distracted by the hot chick in the store perhaps? I once erroneously wrote in a $60 tip on a $30 hamburger meal. My wife caught it and said, "She's cute but not that cute."

datlas 03-15-22 09:54 AM

So the Habanero is still unassembled, but I have started to reassemble it in my mind (it's a start).

When I put it together years ago, I put a smidge of Carbon paste/prep on the CF seatpost, and it did not slip or seize at all over the years. I am inclined to repeat this process, but I did an internet and BF search and it seems there is no consensus on what prep (if any) to put on CF seatpost going into a Ti frame. I expect that means there is no perfect choice and it probably does not really matter.

Thoughts?

Mojo31 03-15-22 10:07 AM


Originally Posted by datlas (Post 22439823)
So the Habanero is still unassembled, but I have started to reassemble it in my mind (it's a start).

When I put it together years ago, I put a smidge of Carbon paste/prep on the CF seatpost, and it did not slip or seize at all over the years. I am inclined to repeat this process, but I did an internet and BF search and it seems there is no consensus on what prep (if any) to put on CF seatpost going into a Ti frame. I expect that means there is no perfect choice and it probably does not really matter.

Thoughts?

I've always thought that the paste gives the smooth carbon a "grip" and have used it on all parts that connect with carbon (stem, seatpost, etc.).

Worst case is if you don't use it and you get some slippage, you can always add it later.

indyfabz 03-15-22 11:50 AM


Originally Posted by Mojo31 (Post 22439816)
Distracted by the hot chick in the store perhaps? I once erroneously wrote in a $60 tip on a $30 hamburger meal. My wife caught it and said, "She's cute but not that cute."

Probably just in a rush to get out of there. I hate shopping there since Amazon took it over. It's definitely not the same business. I am often in such a hurry to get out of there that I forget one or two things. These days I usually only go there on my way home from my NJ office a couple of days/week. It's on the way and close to home, I can park easily in their garage, shop and then make it home in time to find a parking space near my house. But this happened on a Saturday. I looked at some photos on my phone to remind myself of the day. The city was digging up the street in front of my house, so I didn't move my car. I remember walking there, getting a sandwich for lunch and eating it in a park next to the Rodin Museum with the NYT crossword. I may have bought a few other food items, then I walked a couple of blocks to the liquor store because the only other charge for that day is from there.

BTW...The REI sale starts Friday. I have $205 and change in dividend money. I possibly see a new UL tent in my future.

BillyD 03-15-22 12:35 PM


Originally Posted by LAJ (Post 22439736)
The old talk about biscuits and stuff, and professional as opposed to home baked, always made me laugh. I baked for a living for a few years, and I really enjoyed it. I didn't enjoy cooking nearly as much, simply because it wasn't as regimented. A baking recipe calls for what it calls for, and there are only a few certain things you can change so as to not destroy the end product. Those things you do change can make that product sing.

Yup, baking is essentially chemistry, so it calls for more precision.

Bah Humbug 03-15-22 12:41 PM


Originally Posted by datlas (Post 22439823)
So the Habanero is still unassembled, but I have started to reassemble it in my mind (it's a start).

When I put it together years ago, I put a smidge of Carbon paste/prep on the CF seatpost, and it did not slip or seize at all over the years. I am inclined to repeat this process, but I did an internet and BF search and it seems there is no consensus on what prep (if any) to put on CF seatpost going into a Ti frame. I expect that means there is no perfect choice and it probably does not really matter.

Thoughts?

I of course missed the end of the hand-wringing - what's the decision?

genejockey 03-15-22 12:42 PM


Originally Posted by BillyD (Post 22440023)
Yup, baking is essentially chemistry, so it calls for more precision.

Cooking is art, baking is science.

mvnsnd 03-15-22 12:54 PM


Originally Posted by datlas (Post 22439823)
So the Habanero is still unassembled, but I have started to reassemble it in my mind (it's a start).

When I put it together years ago, I put a smidge of Carbon paste/prep on the CF seatpost, and it did not slip or seize at all over the years. I am inclined to repeat this process, but I did an internet and BF search and it seems there is no consensus on what prep (if any) to put on CF seatpost going into a Ti frame. I expect that means there is no perfect choice and it probably does not really matter.

Thoughts?

I would stick with the carbon paste and make sure there's a good coating of it on the seat post before assembly. It won't hurt and may help to prevent slippage and make disassembly easier. I would trust it over using a standard grease on a carbon seatpost too.

datlas 03-15-22 01:03 PM


Originally Posted by Bah Humbug (Post 22440030)
I of course missed the end of the hand-wringing - what's the decision?

Decision for the seatpost? Likely will reapply carbon paste since that worked well from previous. I honestly have not touched the seatpost in almost a decade and it came out ok.

If you mean decision on the build, I went with Ultegra R8000 mechanical groupset. I chose that because of cost and because the newer electric groupsets are a PITA to run with external wires and/or cannot be had with rim brakes.

datlas 03-15-22 01:05 PM


Originally Posted by mvnsnd (Post 22440055)
I would stick with the carbon paste and make sure there's a good coating of it on the seat post before assembly. It won't hurt and may help to prevent slippage and make disassembly easier. I would trust it over using a standard grease on a carbon seatpost too.

That's what I am thinking. Thanks.

phrantic09 03-15-22 01:25 PM


Originally Posted by datlas (Post 22440074)
That's what I am thinking. Thanks.

i would do the same

Mojo31 03-15-22 01:29 PM


Originally Posted by Mojo31 (Post 22438931)
Porsche "f*** me" moment of the day.

Time for a new one.

https://cimg7.ibsrv.net/gimg/bikefor...433339770b.jpg

Update - Discount Tire fixed it for free.

Saved me $350. :bday:


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