Addiction 2021.4
11-30-21, 03:52 PM
#8076
Klaatu..Verata..Necktie?
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11-30-21, 03:55 PM
#8077
Klaatu..Verata..Necktie?
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11-30-21, 04:29 PM
#8078
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LesterOfPuppets I found a refurbishing project for you. Actually, though I ride by it frequently and never seen it move, it was humming when I walked up to it. I found a worker who said the starter motor was plugged in to keep it warm. I found out that it’s in use this time of year to move hopper cars around to be loaded with grain by a grain elevator. Despite looking like crap, the worker said it starts up and runs great and they’ll be operating it tomorrow.
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11-30-21, 04:44 PM
#8079
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Actually I don't eat a lot of white potatoes either. Maybe that's why I struggle to gain weight.
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11-30-21, 04:48 PM
#8080
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See, this is why we can't have nice things. - - smarkinson
Where else but the internet can a bunch of cyclists go and be the tough guy? - - jdon
11-30-21, 04:48 PM
#8081
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RIP Lee Elder.
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See, this is why we can't have nice things. - - smarkinson
Where else but the internet can a bunch of cyclists go and be the tough guy? - - jdon
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11-30-21, 04:50 PM
#8082
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I used to work with an English woman who was very into motorcycles. She told me at one point, while still living over there, she owned some Kawasaki that was The Fastest production bike in the world at that time, and she was bombing down the freeway at 150 and realized, "If I keep this bike, I'm going to die." So she sold it. Over here, she and her husband got Harleys, which are much slower and thus less likely to kill you.
It's not that Harleys and Guzzis are slow, it's a different culture.
11-30-21, 04:55 PM
#8083
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I mean, I like potatoes.... but the preparation of most good potatoes dishes involves loading them up with fats, and I just have no desire to do that very often. Last week, I made potatoes with Swedish meatballs one night and with Thanksgiving dinner another - I don't need to see potatoes on my plate for a couple more weeks.
11-30-21, 05:00 PM
#8084
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That should make it even easier.
Not really.
You can just bake them and put a little salad dressing on them. Easy and nutritious.
11-30-21, 05:10 PM
#8085
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Also, commercial salad dressings invariably contain unhealthy sugar.
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11-30-21, 05:12 PM
#8086
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11-30-21, 05:13 PM
#8087
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We don't use 5 pounds of potatoes in two weeks.
11-30-21, 05:16 PM
#8088
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I make sweet potatoes often, cut into sticks, oiled and seasoned with chili powder, and convection roasted to crispitude. Best with ketchup spiked with habanero hot sauce.
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11-30-21, 05:18 PM
#8089
Klaatu..Verata..Necktie?
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And you wonder why you can't gain weight.
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11-30-21, 05:24 PM
#8090
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I just had a 1# baked potato w/ butter and sour cream. I have no problem gaining weight.
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11-30-21, 05:26 PM
#8091
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I mean, I like potatoes.... but the preparation of most good potatoes dishes involves loading them up with fats, and I just have no desire to do that very often. Last week, I made potatoes with Swedish meatballs one night and with Thanksgiving dinner another - I don't need to see potatoes on my plate for a couple more weeks.
- A couple pounds of boiling potatoes, washed and quartered, roasted at 400 degrees after tossing in EVOO with freshly chopped garlic and rosemary, salt and pepper. Most of the oil stays on the baking sheet, but the cut surfaces of the potato get brown and crispy and the insides get nice and soft.
- the same potatoes, but peeled and quartered and boiled till just cooked through but not yet falling apart. Add 2 Tbsp of butter, salt, pepper, and freshly chopped parsley. That's 1 Tbsp butter per pound of potatoes.
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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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11-30-21, 05:38 PM
#8092
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11-30-21, 05:39 PM
#8093
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Depends on your definition of "loading them up".
- A couple pounds of boiling potatoes, washed and quartered, roasted at 400 degrees after tossing in EVOO with freshly chopped garlic and rosemary, salt and pepper. Most of the oil stays on the baking sheet, but the cut surfaces of the potato get brown and crispy and the insides get nice and soft.
- the same potatoes, but peeled and quartered and boiled till just cooked through but not yet falling apart. Add 2 Tbsp of butter, salt, pepper, and freshly chopped parsley. That's 1 Tbsp butter per pound of potatoes.
11-30-21, 05:41 PM
#8094
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How frequently do I want to DO that? Or how frequently do I want to EAT that?
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"Don't take life so serious-it ain't nohow permanent."
"Everybody's gotta be somewhere." - Eccles
"Don't take life so serious-it ain't nohow permanent."
"Everybody's gotta be somewhere." - Eccles
11-30-21, 05:43 PM
#8095
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But, you know, you rode 187 miles last week and you're worried about a little fat?
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"Don't take life so serious-it ain't nohow permanent."
"Everybody's gotta be somewhere." - Eccles
"Don't take life so serious-it ain't nohow permanent."
"Everybody's gotta be somewhere." - Eccles
11-30-21, 05:49 PM
#8096
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11-30-21, 05:58 PM
#8097
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We simply spray a little olive oil on a sheet, cut the potatoes into cubes or fries, sprinkle with rosemary, some pepper, and very little salt, and then roast until soft. That or bake a potato. Neither are bad unless you load up the baked potato.
11-30-21, 06:15 PM
#8098
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#Myopia
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11-30-21, 06:25 PM
#8099
Silver Comet Fred
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11-30-21, 06:26 PM
#8100
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