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Old 10-23-06, 01:24 PM   #14751
jeremywhitehorn
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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...
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Old 10-23-06, 01:28 PM   #14752
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Way to contribute to Mike's payroll, jerk!
You're joking, right?
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Old 10-23-06, 01:31 PM   #14753
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I'll see you living on the street yet. And laugh.
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Old 10-23-06, 01:32 PM   #14754
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Oookay, then.
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Old 10-23-06, 01:36 PM   #14755
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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.
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Old 10-23-06, 01:41 PM   #14756
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Originally Posted by Shiznaz
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!
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Old 10-23-06, 01:44 PM   #14757
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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!
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Old 10-23-06, 01:47 PM   #14758
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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.
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Old 10-23-06, 01:47 PM   #14759
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what kind of research? i saw your bike parked outside a pub!
hahah.. touché
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Old 10-23-06, 01:54 PM   #14760
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It was a brilliant usage of exploding ship wreckage!!!!
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Old 10-23-06, 02:23 PM   #14761
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Originally Posted by cavernmech
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?
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Old 10-23-06, 02:28 PM   #14762
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Anyone here have any experience making ice tyres?
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Old 10-23-06, 02:33 PM   #14763
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I'm down fo a Velodrome trip on a Friday.
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Old 10-23-06, 02:36 PM   #14764
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Anyone here have any experience making ice tyres?
I was just thinking about that this morning.
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Old 10-23-06, 02:37 PM   #14765
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Originally Posted by TRaffic Jammer
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.
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Old 10-23-06, 02:40 PM   #14766
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Originally Posted by TRaffic Jammer
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....
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.
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Old 10-23-06, 02:43 PM   #14767
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Try out this site for winter tires scroll down for DIY instructions
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Old 10-23-06, 02:45 PM   #14768
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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....... 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.
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Old 10-23-06, 02:55 PM   #14769
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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.
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Old 10-23-06, 02:58 PM   #14770
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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.... 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
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Old 10-23-06, 03:10 PM   #14771
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Indeed! I believe that was the first time we met (awww).

Aww yes i remember it well!
Ha ha
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Old 10-23-06, 03:12 PM   #14772
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Originally Posted by pyze-guy
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.
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Old 10-23-06, 03:18 PM   #14773
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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
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Old 10-23-06, 03:24 PM   #14774
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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.
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Old 10-23-06, 03:26 PM   #14775
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Excellent, can anyone join?
All are welcome. Very few full equipment folks. Gloves and shin pads are recommended.
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