Rides and Races - Toronto Fixed

christ are we on the D&D talk again? i shouldn't cast stones as i'm sure i'm a nerd in my own way.

Offhoff - i was just out for a run (i know) with the dog and i saw your ride parked outside at bloor and parkside. no mistaking those track ends...

Way to contribute to Mike's payroll, jerk!

You're joking, right?

I'll see you living on the street yet. And laugh.

Oookay, then.

Yeah I'm doing some research out at parkside and bloor, interesting area. I have never been much of a west ender but high park sure is nice.

Followed by the everybody-bail-ship-collision course of the Pegasus. The cherry on top was the fragment that shot off the side of it and blew up the second base star. My roommate beat me to it when he yelled "AFTERTOUCH TRICK SHOT TAKEDOWN!!!!!"

hahaha.. nice reference. I actually missed that!

Yeah I'm doing some research out at parkside and bloor, interesting area. I have never been much of a west ender but high park sure is nice.

what kind of research? i saw your bike parked outside a pub!

Liquid research....no the place next door is one of those payday loan places and I'm working on a piece about it so I've been in and out of there seeing how it works, who comes in etc.

what kind of research? i saw your bike parked outside a pub!

hahah.. touché

It was a brilliant usage of exploding ship wreckage!!!!

Decidedly off-topic....weekly shinny hockey starts again tonite after a 3 week break due to a fire at the rink. Bunch of cyclists with day jobs (meaning no heavy hitting) and a total range of skill levels. 11 P.M. Monday nights at Moss Park Arena.


Excellent, can anyone join?

Anyone here have any experience making ice tyres?

I'm down fo a Velodrome trip on a Friday.

Anyone here have any experience making ice tyres?

I was just thinking about that this morning. :)

Anyone here have any experience making ice tyres?

The Toronto resident king of ice tires (or at least last time I checked) is Albert at La Carerra cycles on Harbord. I think now that they have moved they are actually the absolute closest LBS to U of T.

Otherwise info is on the net if you look hard enough. People use sheet rock screws normally, and cheap lugged tires.

According to this guy from the Heart Association, if you heat it (olive oil) you ruin all the good things in it (not only ruin the good, but convert it too bad thing), regardless of blend/quality. I cook with canola and will drizzle with olive oil. On occasion I will toss with olive and throw in the over. Fats be damned.... :lol:

True, but if kept at a low heat, below smoking point and boiling, the oil retains it's flavour. For poaching something in oil any will do, olive oil sells better on a menu and when I am smoking someone for $35 for a piece of 6oz. salmon, olive oil sells it better. And no it's not the healthiest, but it is tasty. For best results however poaching the salmon in lobster oil provides a fantastic flavour ( and another $5 to the price )and causes women to throw inhibition to the wind and beg me to take them then and there.

Actually not true at all.

Try out this site for winter tires (http://www.icebike.org/Equipment/tires.htm) scroll down for DIY instructions

Indeed Olive oil can totally used to bump prices , I'm not discounting the flavour in the cooking. Merely that when heated it's all fat. Still tasty....... :lol: then and there to lobster oil? Albert is indeed king O ice tyres, though he did get toasted last year. I have some pattern ideas for this year, and want to give it a go I think. Damned cold last year though, freakishly. Offhoff thanks for that, but these are to be used on solid ice and those tyres are for spiky off road usage.

Ice racing tyres are looking at several hundred screws placed and dremeled.

Damned cold last year though, freakishly.

Indeed! I believe that was the first time we met (awww).

I wouldn't mind giving it a go as well, actually, so if you find any tips, let me know. OR if you want to get together for a little screwin'! ;) Also: I have both a dremel AND a 18v powerdrill.

Then I'll ask my buddy and Albert for some tips, though I don't know how forth coming Albert will be. He's cagey like that.... :lol: I know the tips can't extend much more than 1-2mm from the tyres' surface.

It'll be interesting. What ride do you wanna do, as mounting and keeping inflated is the tricky part

Indeed! I believe that was the first time we met (awww).


Aww yes i remember it well!
Ha ha

Try poaching it in olive oil. Yummy. Heat the oil to a simmer, season salmon and cook for 5 min per 1/2 inch. Tastilicious. Nice with some new potatoes, garlic, olives, onions, tomato and capers lightly sauted and then simmered in butter and white wine.

Food like this gets me horny.

You need to post a warning next time. "Do not read if hungry"

So the salmon wouldn't be deep fried but rather half of it in oil, then flip right?

The potatoes and the rest get done in a separate pan, then transfered to a second pan with butter and wine? I'm going to try this.

Hey sweep how are those caps? How did the sizing work? I was thinking about buying one of those. What colour did you get?

Just ordered it yesterday one size fits most & I got the cotton blend in black. They look nice IMHO.Also they also do personal embroidery hmm “Toronto fixed” or TO J.I.T. TO QUIT!
Cheers

You need to post a warning next time. "Do not read if hungry"

So the salmon wouldn't be deep fried but rather half of it in oil, then flip right?

The potatoes and the rest get done in a separate pan, then transfered to a second pan with butter and wine? I'm going to try this.

Deep fried in hot fat, poached is at a temp between 160-180F or 70-85C (whentiny bubble appear at the bottom of the pot)

Easy to do, season the salmon with kosher salt and some white pepper (or any salt and pepper really) and once the oil is warm, not hot but nice and warm put the salmon in so that it is completely covered. If you like your salmon rarer cook for 6-7 minutes. 10 or so for medium but still pinkish.

Take some baby potatoes, boil until desired firmness, cut in half and place in a heated pan with oil, add diced onions, garlic, tomotoes, olives, capers and sautee for 4-5 minutes, add some white wine say 1-2 cup, butter 1-2 tbsp and simmer. Use as much sauce as you like, add more wine or butter to your taste and finish with a little lemon juice. Use whatever amount of olives etc for your tastes.

Excellent, can anyone join?
All are welcome. Very few full equipment folks. Gloves and shin pads are recommended.

You need to post a warning next time. "Do not read if hungry"

So the salmon wouldn't be deep fried but rather half of it in oil, then flip right?

The potatoes and the rest get done in a separate pan, then transfered to a second pan with butter and wine? I'm going to try this.

No the salmon is being poached in the oil so the oil should be high enough too cover the fish (at least this is how I learned to do, jeremy may have a different way) The oil should be between 170-180F and the fish should take about 10 minutes to cook. If a fork penetrates easily its probably done. The key is the very careful when lowering and raising the fish into and out of the oil. Use good olive oil and flavour it with a few bay leaves or perhaps a couple of sprigs of dill and its devine.

The Toronto resident king of ice tires (or at least last time I checked) is Albert at La Carerra cycles on Harbord.


I will put mine against his any day. Matter of fact...mine have beat his the last 3 years running. A couple of new players this past year. I would say neither of us are the top tire guys anymore but I am working on it.

Can I come in my full Toronto Maple Leafs replica team uniform and equipment? I've been leaving my pro cycling team kit at home for all of your sakes.



PS. I don't even have skates.

I will put mine against his any day. Matter of fact...mine have beat his the last 3 years running. A couple of new players this past year. I would say neither of us are the top tire guys anymore but I am working on it.

You need to work on being a shameless self promoter with a funny helmet and get in the newspaper then.

Not that albert is a shameless self promoter, but there is obviously some self promotion involved in being king of any trivial local activity.

Salmon this Thursday, sounds simple enough.

All are welcome. Very few full equipment folks. Gloves and shin pads are recommended.

Great.

What time do you open tomorrow? I might come by early. I have some things that need to be taken care of. And can you give me a rough price for a fixed wheel build with a rim I have? Not looking too expensive a hub. For the dead sexy Wheeler you saw on Sat.

Thanks

Great.

What time do you open tomorrow? I might come by early. I have some things that need to be taken care of. And can you give me a rough price for a fixed wheel build with a rim I have? Not looking too expensive a hub. For the dead sexy Wheeler you saw on Sat.

Thanks

come now, don't talk about the old girl that way.

PS- i did the home coffee roasting (http://www.flickr.com/photos/83292703@N00/277709965/) this afternoon and suceeded in both roasting and setting of my smoke alarm. word to the wise: open your window wide if you want to do this. next time i'm going to roast them even darker i think.

Alright, I just checked out some random BSG clip on YouTube and it seemed not too shabby. Anyone have seaons 1/2 on DVD for those of us (ie. me) w/ no cable?

come now, don't talk about the old girl that way.

PS- i did the home coffee roasting (http://www.flickr.com/photos/83292703@N00/277709965/) this afternoon and suceeded in both roasting and setting of my smoke alarm. word to the wise: open your window wide if you want to do this. next time i'm going to roast them even darker i think.

I roasted coffee once at work, can't remeber for what though. Wasn't to drink. Must have been some weird a$$ sauce at the Granite. Almost as much smoke as when I used a wok to smoke duck breasts. Not an at home recipe that one. How's it taste?

Shapelike I have all the seasons in convient divx form PM me and we'll meet up and I"ll hand them over

Anyone have good plans for a cold smoker? I've gotta make some bacon...

Anyone have good plans for a cold smoker? I've gotta make some bacon...

I have cold smoked before, chilly today infact when I went out for one.

Sorry, feeling a little smart today. I have cold smoked lobster before. I used a large cookie tin with a metal rack placed inside it. Had some wood chips, really small ones like the size of sawdust really, and once they were smoking placed the lobster on top of the rach, putthe lid on the tin and put it in the freezer. Kept checking to see how it was doing every so often. Worked pretty. Not sure how well it would work for bacon. Are you talking about the whole process, bringing the meat, cold storing etc, or smoking bacon from the butcher?

I'm talking about taking a pork belly, brineing it and then smoking it. Start to finish done by me. I used to have a great set up but my weber got destroyed, I guess its off to the metal supermarket fabrication is fun

I'm talking about taking a pork belly, brineing it and then smoking it. Start to finish done by me. I used to have a great set up but my weber got destroyed, I guess its off to the metal supermarket fabrication is fun

That type of heavy duty smoking is beyond my knowledge in terms of making your own. Good luck.

In protest of the thread move I will never participate in these forums again!

ftw!

its true the new location of the board is teh gay

YES ! ice races comming soon ,,,,,, COOL

Just because.

http://www.flickr.com/photos/pyze-guy

In protest of the thread move I will never participate in these forums again!

ftw!


good.... I mean, darn don't go.

And to echo the moaning in the main forum, what's up with the Toronto fixed forum? When I was one and twenty, it was never like this.. hip hop and cold smokers, it's enough to make you weep.

Okay, enough pathos, back to your regular programming.

nice pic's

I busted my chain last night on the way home. It was really strange, the SRAM quick connect link actually cracked accross the plate at the keyhole shaped slot-I'll post a picture if anyone is interested. I can't tell weather this was the primary failure, because the pin on the link had been pulled out of it's press fit as well. I suspect the pin came out first, and then the plate snapped in bending. Anyway, I remember I posted a few months ago about never having a problem with these links....well, now I have.

Anyway, skating your bike for 10 km like a scooter is actually easier than I thought it would be, but people look at you funny.

that sucks; i guess you didn't have a chain tool on you.

that sucks; i guess you didn't have a chain tool on you.

Nope. I don't carry one-never broken a chain before. I think I'll pick one up, and carry a section of chain from now on. I'd hate to get stuck 60 km north of the city with no chain.

Push, push, gliiiiide

Try getting stuck wayyy out in the woods and walking out