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Old 03-12-17, 08:16 PM
  #20  
FBinNY 
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Join Date: Apr 2009
Location: New Rochelle, NY
Posts: 36,049

Bikes: too many bikes from 1967 10s (5x2)Frejus to a Sumitomo Ti/Chorus aluminum 10s (10x2), plus one non-susp mtn bike I use as my commuter

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Originally Posted by black_box View Post
Eating pasta by the tons.... how long does it take to make an equivalent pound of pasta? I have a KA mixer, but don't have the pasta attachment.
It doesn't really take that long, but can be messy, so the cleanup can be the worst of it.

I earlier mentioned the possible linkage between those who make their own pasta and those who build their own wheels. I wonder if there's a certain personality type that tends to stuff like this.

I sometimes make my own pasta, and build all of my own wheels, and I see similar ironies in the economics.

Here in NY good boxed pasta can be had at under a dollar a pound, and if one shops sales down to close to half that. Good quality fresh pasta is at least triple the cost, as is semolina flour. So not only do I put in the time and effort, I end up with a product costing me roughly 5 times as much for the privilege.

Wheels are the same way, where home builders often pay more for the rims alone, or rim plus spokes than what a decent production wheel may cost.
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