The Water Cooler, Scuttlebutt, Chit Chat Thread
#6026
Senior Member
I watched your video and liked it. Phew. However, the .8 mph difference seems too much although the regular helmet in the vid looks slow and depending on your head position could be more of a factor.
I would suggest using a velodrome or a road route that is similar to a track. The way to get good data is to make several loops of a short course where there is head, cross and tail wind at constant power. Then pick the best run to determine a speed or calculate a CdA. Then do another set of laps with the competing piece of equipment and pick the best run. I think this will yield better results and more accurate comparisons. Long courses and time intervals allow too many variables to change including Rho.
Or just use the Chung coast down method. Once again, make several runs with each piece of equipment.
I would suggest using a velodrome or a road route that is similar to a track. The way to get good data is to make several loops of a short course where there is head, cross and tail wind at constant power. Then pick the best run to determine a speed or calculate a CdA. Then do another set of laps with the competing piece of equipment and pick the best run. I think this will yield better results and more accurate comparisons. Long courses and time intervals allow too many variables to change including Rho.
Or just use the Chung coast down method. Once again, make several runs with each piece of equipment.
#6027
Version 7.0
Last night I tried some Beyond Meat. The reason is that I want to reduce the amount of meat I each each week (less environmental impact) and increase variety. I am allergic to seafood so I am stuck with the other available meat.
Well, the Beyond Meat scores somewhere between cardboard and sawdust with refined Crisco added and compressed into a burger and Soylent Green. BTW, the movie plot of Soylent Green was to take place in 2022. We got there a couple of years early.
Maybe I overcooked it. I will try again. I guess with enough seasoning and Heine’s 57 Variety, anything can be made to taste good.
Well, the Beyond Meat scores somewhere between cardboard and sawdust with refined Crisco added and compressed into a burger and Soylent Green. BTW, the movie plot of Soylent Green was to take place in 2022. We got there a couple of years early.
Maybe I overcooked it. I will try again. I guess with enough seasoning and Heine’s 57 Variety, anything can be made to taste good.
#6029
Version 7.0
I got the plain ground meat equivalent and cooked it on the grill. I saw the bratwursts and sausages but chose the other. Maybe I have to try the other choices. What would be interesting is to get a sweet Italian saugage that is plant based that tastes good and has a good consistency that I could use in making Risotto versus regular pork sausage.
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#6030
Version 7.0
And I would eat Soylent Green if I thought it made me faster.
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#6031
No matches
Join Date: Aug 2008
Location: Eastern PA
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I got the plain ground meat equivalent and cooked it on the grill. I saw the bratwursts and sausages but chose the other. Maybe I have to try the other choices. What would be interesting is to get a sweet Italian saugage that is plant based that tastes good and has a good consistency that I could use in making Risotto versus regular pork sausage.
And the spicy isn't that spicy, it's pretty mild still, but just good.
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#6032
Senior Member
My son is a vegan and his top choice is Beyond Meat bratwurst for sausages, and Impossible Burgers for a burger substitute. I've tried many of them and in my opinion the options that don't try as hard to impersonate meat are better. I like black bean 'burgers' (my son makes these from scratch), and there is one artichoke based patty that is pretty good, but I don't recall the brand.
For reduction in environmental impact the best first step is to reduce beef and lamb consumption. Replacing two beef meals with chicken likely has more environmental impact than replacing one beef meal with a vegan product. I always also note that the packaging on vegan meat substitutes is outrageous. A ton of packaging for two small patties for a product trying to be environmentally conscious. I also question the health benefits of these products given how highly processed they are, but for most Americans, they are probably better than meat.
Enjoy!
For reduction in environmental impact the best first step is to reduce beef and lamb consumption. Replacing two beef meals with chicken likely has more environmental impact than replacing one beef meal with a vegan product. I always also note that the packaging on vegan meat substitutes is outrageous. A ton of packaging for two small patties for a product trying to be environmentally conscious. I also question the health benefits of these products given how highly processed they are, but for most Americans, they are probably better than meat.
Enjoy!
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#6033
out walking the earth
I’m a food snob and a vegetarian. While I typically avoid the fake meats I have had some awesome dishes with it. Like most food, prep and knowing what to do with it is what matters most.
Last edited by gsteinb; 05-06-21 at 05:41 PM.
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#6034
Senior Member
I really enjoy the soy-based "meat" that Chipotle makes as well as some of the black bean and chickpea burgers I find in the freezer section. I wouldn't mind just having some meals with a protein that doesn't have to replicate meat, but I'm not that creative a cook (most of my cooking would probably be something you'd find in a midwestern kitchen in the 1960's). I keep trying to introduce more chicken into our diets, but my kids try to revolt if we have (non-nugget) chicken more than once or twice a week.
#6035
I've made an effort this year to cut back my red meat consumption. So far, it's gone well. I've even started adding full vegetarian meals into the mix.
Part of my problem is that I am a lazy cook - I really don't like doing it - so I tend to lean toward things that do not take much effort to cook/prepare.
Part of my problem is that I am a lazy cook - I really don't like doing it - so I tend to lean toward things that do not take much effort to cook/prepare.
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#6036
Senior Member
I've made an effort this year to cut back my red meat consumption. So far, it's gone well. I've even started adding full vegetarian meals into the mix.
Part of my problem is that I am a lazy cook - I really don't like doing it - so I tend to lean toward things that do not take much effort to cook/prepare.
Part of my problem is that I am a lazy cook - I really don't like doing it - so I tend to lean toward things that do not take much effort to cook/prepare.
#6037
Senior Member
Join Date: Jul 2002
Location: Sacramento, California, USA
Posts: 40,863
Bikes: Specialized Tarmac, Canyon Exceed, Specialized Transition, Ellsworth Roots, Ridley Excalibur
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Oh, boy. It was my birthday this week and I requested T-bones.
NO RAGRETS
NO RAGRETS
#6038
Senior Member
Join Date: Jan 2014
Location: Southern California, USA
Posts: 10,499
Bikes: 1979 Raleigh Team 753
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I've made an effort this year to cut back my red meat consumption. So far, it's gone well. I've even started adding full vegetarian meals into the mix.
Part of my problem is that I am a lazy cook - I really don't like doing it - so I tend to lean toward things that do not take much effort to cook/prepare.
Part of my problem is that I am a lazy cook - I really don't like doing it - so I tend to lean toward things that do not take much effort to cook/prepare.
#6039
Version 7.0
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#6040
Senior Member
Doge I also have a Global and a pair of whetstones. I do most of the cooking around here, also because I enjoy chopping things.
Re: Beyond Meat, I like their burgers and sausages when I'm craving foods I used to enjoy regularly. Vegan for almost 4 years now. Started out for the environment and health but came around on the moral aspects of it pretty quickly too. My thing lately is pizzas. There's a place here called Donna Jean, all plant based but they use such good ingredients and have amazing dough such that I don't really miss the cheese. I was also baking my own and throwing a bunch of random stuff on, veggie sausage, brocolli, nutritional yeast, Carolina gold BBQ sauce. But our kitchen remodel is now on month 3 so it has been a while....
Re: Beyond Meat, I like their burgers and sausages when I'm craving foods I used to enjoy regularly. Vegan for almost 4 years now. Started out for the environment and health but came around on the moral aspects of it pretty quickly too. My thing lately is pizzas. There's a place here called Donna Jean, all plant based but they use such good ingredients and have amazing dough such that I don't really miss the cheese. I was also baking my own and throwing a bunch of random stuff on, veggie sausage, brocolli, nutritional yeast, Carolina gold BBQ sauce. But our kitchen remodel is now on month 3 so it has been a while....
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#6041
Don't get me wrong, I love a great steak or burger. I'm just trying to cut back the amount of red meat I eat. I have two small beef tenderloins in the freezer I plan to cook in the coming weeks.
But I can grill up a few chicken breasts early in the week, then toss them into the fridge and mix them in to a variety of things, from salads to pasta to fajitas, with relatively little effort on my part.
But I can grill up a few chicken breasts early in the week, then toss them into the fridge and mix them in to a variety of things, from salads to pasta to fajitas, with relatively little effort on my part.
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#6042
Senior Member
Join Date: Jan 2014
Location: Southern California, USA
Posts: 10,499
Bikes: 1979 Raleigh Team 753
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Doge I also have a Global and a pair of whetstones. I do most of the cooking around here, also because I enjoy chopping things.
...
...
From a slicing session:
Here are some of my Global/s I have a cleaver and long slicer I keep in the drawer.
In CO
San Clemente. The big forged cooks knife - I take it with me. That thing is sharp.
#6043
Not actually Tmonk
Join Date: Jun 2007
Location: San Diego, CA
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I certainly enjoy grilling steak, pair with roasted vegetables and a full bodied red, and I'm set. Maybe a salad too.
Like many, I make a point of eating vegetarian/vegan for some meals to reduce the impact, and also just be generally healthier. I'm also not into the faux meats so much, but I'll def. eat a simple impossible/beyond burger patty. I like some of the veggie and bean based patties vs. the faux meat. I once made some patties with a bunch root vegetables, some egg and some grain to make it stick together.
Like many, I make a point of eating vegetarian/vegan for some meals to reduce the impact, and also just be generally healthier. I'm also not into the faux meats so much, but I'll def. eat a simple impossible/beyond burger patty. I like some of the veggie and bean based patties vs. the faux meat. I once made some patties with a bunch root vegetables, some egg and some grain to make it stick together.
__________________
"Your beauty is an aeroplane;
so high, my heart cannot bear the strain." -A.C. Jobim, Triste
"Your beauty is an aeroplane;
so high, my heart cannot bear the strain." -A.C. Jobim, Triste
#6044
Senior Member
I don't think I have the sharpening thing figured out. I might get some DMT steels or stones. My expectations are high and I like them a lot sharper than needed.
From a slicing session:
Here are some of my Global/s I have a cleaver and long slicer I keep in the drawer.
In CO
San Clemente. The big forged cooks knife - I take it with me. That thing is sharp.
From a slicing session:
Here are some of my Global/s I have a cleaver and long slicer I keep in the drawer.
In CO
San Clemente. The big forged cooks knife - I take it with me. That thing is sharp.
The whetstone was pretty easy to get the hang of - I used this video
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#6045
Senior Member
Today was the day every modern cyclist dreads; swapping out tubeless tires.
I only had to replace the rear (which was triggering because it was a different brand and now my tires don't match) and amazingly, it only took 20 minutes. I only put in about an tablespoon or 2 of sealant in there, not sure if that's enough.
This thing is a godsend, made it soo much easier.
I only had to replace the rear (which was triggering because it was a different brand and now my tires don't match) and amazingly, it only took 20 minutes. I only put in about an tablespoon or 2 of sealant in there, not sure if that's enough.
This thing is a godsend, made it soo much easier.
#6046
Senior Member
Join Date: Sep 2005
Location: In the foothills of Los Angeles County
Posts: 26,249
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Today was the day every modern cyclist dreads; swapping out tubeless tires.
I only had to replace the rear (which was triggering because it was a different brand and now my tires don't match) and amazingly, it only took 20 minutes. I only put in about an tablespoon or 2 of sealant in there, not sure if that's enough.
This thing is a godsend, made it soo much easier.
I only had to replace the rear (which was triggering because it was a different brand and now my tires don't match) and amazingly, it only took 20 minutes. I only put in about an tablespoon or 2 of sealant in there, not sure if that's enough.
This thing is a godsend, made it soo much easier.
#6047
My idea of fun
Join Date: Jun 2006
Location: Gainesville, FL
Posts: 9,920
Bikes: '06 Litespeed Tuscany, '02 Kona Lavadome, '07 Giant TCR Advanced, '07 Karate Monkey
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We're lucky to have two local companies making tempeh. One of them even does some exotic flavors, like black eyed peas. If you're looking for a meat alternative, tempeh may be worth trying.
https://artomorotempeh.com/
https://www.tempehshop.com/
In the event you want to make tempeh yourself, Jose at the Tempeh Shop (second link) will send you instructions on making tempeh if you're outside of his shipping area.
https://artomorotempeh.com/
https://www.tempehshop.com/
In the event you want to make tempeh yourself, Jose at the Tempeh Shop (second link) will send you instructions on making tempeh if you're outside of his shipping area.
#6048
Killing Rabbits
Not as much fun, but a cheap mandoline can make perfect thin slices really fast. Could have had a whole plate of chips!
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