botto 

he wrote that he lost some weight for the giro and is currently 59 kilos! how tall is he?

i always assumed he was around 5'9"ish. that's feather weight if he's that tall.

https://www.cyclingnews.com/riders/20...php?id=tom0601

PolishPostal

From team.discovery.com

5'8"
129 lbs

Helmet Head

Wow. That could make a huge difference on stage 17 with sections of 24% grade.

To compare, note that Salovdelli is 5' 11" and weighs 158.

DocRay

Careful, lighter is not always better. Heavier riders also have higher muscle mass.

56/12 and 22/28

I'm 5'11'' and 135 lbs.

I should be on a pro team, shouldn't I?

DocRay

you should be in a sandwich shop.

merlinextraligh

If you can put out 370 watts for an hour, 1400 for 10 seconds, 250 for 6 hours, handle a bike well, recover quickly and do this most every day for 300 days, yes.

Pizza Man

It's all about power to weight ratio on the climbs.

I'm 5'9" & 138. I could still lose a couple more pounds.

56/12 and 22/28

I got the last three, but I don't know about the first three.

mermer

I'm 5'10", 191lbs, maybe I need to keep away from them sandwhich shops!!!!!!

You 5 foot something - 130 pounders make me sick!!!!!! Arrgghh!!!

TheKillerPenguin

I'm 6'2'' and 169lbs

suck it, trebek

jrennie

I find it a lot easier to ride and run at 5'11" and 143 lbs than 5'11" and 235, this may just be my own findings though, not uci verified

domestique

Like previously posted... it is all about the power to weight ratio.

Im 5'10 146 pounds

El Diablo Rojo

I'm 5'10" 149, I climb better but can't sprint as well.

Dead Extra #2

[larrythecableguy]I don't care who you are, that's funny![/larrythecableguy]

VosBike

I'm 6'2'' and at my all time high of 164 pounds right now. To have the same weight:height ratio as danielson I'd have to be at 140...

When I raced on my feet I was 135. I also had the weakest legs of any man not in a wheelchair.

POWER:weight. I bet I could climb a lot faster at 150 then if I got down to 135 again.

domestique

Nothing beats Rasmussen!

TheKillerPenguin

a slice of pie would double his weight

ranger5oh

gross....

This turned into a post your weight thread... so here goes

5'11" and 160lbs @10% body fat

Snuffleupagus

Did someone say pie?

3-4 c. fresh mulberries
1 c. sugar
3 tbsp. tapioca
1 1/2 tbsp. real lemon juice
2 c. cherries (opt.)

Place in a mixing bowl with 1 cup sugar and stir occasionally to make a juice. After juice has formed, add 3 tablespoons tapioca and let stand 20 minutes. Then add 1 1/2 tablespoons real lemon juice. Place in a saucepan and bring to a boil. Cool 10 minutes, then pour in pie shell. Serve with whipped cream.

To make cherry/mulberry pie follow above instructions using 1/2 cherries, 1/2 mulberries and more sugar.

TheKillerPenguin

CRUST (recipe makes one double crust):
2 1/2 cups white flour
2 tbsp. sugar
1/4 tsp. salt
1/2 cup cold butter, broken into small pieces
5 tbsp. cold vegetable shortening
8 tbsp. ice water

Measure the flour, sugar and salt togetherl. Stir to combine.
Add the chilled butter pieces and shortening to the bowl. Cut them in with a pastry cutter or knife. Don't over mix them.
Add the ice water. Mix until the dough holds together (add a bit more water, if necessary).
Turn the dough onto a lightly floured surface, knead it together, then divide in half.
Flatten each half into a disk, wrap in saran wrap and chill for at least half an hour.
Roll out one of the disks on a lightly floured surface until you have a circle that's about 12 inches in diameter.
Put the circle in a 9" pie plate, trimming any extra dough from the edges with a sharp knife (parents only). Return it to the refrigerator until you are ready to make the pie.
Add filling (see below)
Roll out the second ball of dough and cover top. Use a fork or your fingers to pinch the edges together. cut a couple slits in the top.

FILLING
1/3 to 2/3 cup sugar
1/4 cup all-purpose flour
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
Pinch of salt
8 medium sized apples (a medium apple = about 1 cup)
2 tablespoons margarine

Heat oven to 425 degrees.
Peel, core and slice the apples. Try to keep the size of the slices even.
Mix sugar, flour, nutmeg, cinnamon, and salt in large bowl.
Stir in apples.
Pour into pastry-lined pie plate.
Dot with margarine.
Cover with top crust and seal the edges. Cut slits in the top.
OPTIONAL: Cover edge with 3-inch strip of aluminum foil to prevent too much browning. Remove foil during last 15 minutes of baking.

Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust.

Dick Rhee

What's scary is that this guy makes me look chubby at 6'1 and 150 lbs even.

domestique

If you can see your food digesting and your organs moving around..... chances are you may have a problem.

What is really weird is seeing him Rasmussen next to his wife. She isn't a big girl, but looks huge compared to him....

Dick Rhee

Yeah, it's strange. I eat a lot and can't go anywhere above 155. I'm only 25 so I'm sure that will change in time.

RockyMtnMerlin

6' 1" now 170 but will slim down over summer to about 162. But, I am 54 years old. It is harder for me to keep the wieght off as I get older even though I am putting in more miles.