I thought I turned those on :/ ACtually you need to be on my "buddy" list. Kept getting spammed by forum morons about this and that. Some guy even sent me and email.

Try pming me.

p.s Ronin I can't buy your bag if you're never on MSN.

Nice set up Keith full points. The GT gone?

I love/hate beer

one of those things that is a great idea at the time. scroll back a few pages for hangover cures...

I don't know if it's just me being drugged out but i'm starting to get bored of beer.

anyone saying that must be on drugs.

Onguard lock dealer in Toronto
 

Anyone know who in Toronto sells Onguard locks? I'm looking to purchase a Onguard Bulldog Mini and cable.

Urbane does.

/shill

Are we talking Labatt 50 (not bad but meh, sorry Keith :) ) or are we talking Black Oak Nut Brown (awesometastic)?

I see where you're going with that... :beer:

Everything in moderation my friend, everything in moderation.

ps. waiting in the start group this morning when someone pointed out that my rear tire was flat. D'oh! I managed to limp to the parking lot where Keith loaned me a while (130mm wheel in a 135mm frame ftw). Got back JUST in time for my group to take off. Not the best way to start a race! :P

pps. the culprit was a safety pin. I was tempted to ride around and look for someone with 3 pins holding their number on and sock 'em in the nose. :P

Very nice, are those Open Pro rims?

Hey just remember, the doctor told me a little secret about you and alcohol. Take it easy out there. Thanks for the leather gunk <3 and flats.

Hey did you know that Fender makes shoes? I got a pair a rad pair from winners for 25$. Turning it up to 11.

Also, Pyze, Jeremy, or anyone, could you please give me a lesson on poaching the perfect egg? I want to achieve that restaurant quality.

A little vinegar in the boiling water.

Race photos are up: http://flickr.com/photos/shapelike/s...7603090067476/.

I'm sure I will be corrected on this, but I find that often restaraunts serve coddled rather than poached eggs. But 1+ on the vinegar if you're going to poach.

make sure the water isn't too hot and either use fresh eggs or add a bit of vinegar to the water and try it once, then practice 100 or so times and you should be able to get out a good egg or two.

it's something that's easier to show than explain.

yeah... mine always wind up looking like jellyfish. I cheated once and put them in little plastic wrap blankets.. :P

mike: easy on the contrast slider there, buddy. :) Nice shots!

ps. thanks again for the wheel loaner, Keith. You're the man.

**** you, Mr. Art Critic! *simmers down* ... I like to try out different stuff each week. This week's theme was bright and cheery.

I actually really like the shot of you coming downhill (the first one of the two). They look better at full size ... you lose a lot of tonal information in those snapshot previews.

</photo snob>

word. Yeah, I bet some of those would make really great prints actually.

Those look great!

http://i114.photobucket.com/albums/n...y/IMG_3921.jpg

My first thought when I saw this: they're hurting the bike.

/sigh

I want those brakes though.

I find it best to have the eggs already cracked into custard bowls, swill the water gently to create a whitlpool effect and then pour the egg into the swirl. Holds the egg together and avoids the jellyfish problem. And add vinegar, tablespoon or 2 should be about right.

Why does adding vingear make it uber?

I'm a chef not a chemist.

The vinegar is an acid and helps to coagulate the proteins in the albumen (egg white) thus keeping the whites from spreading out. Fresh eggs have a thicker albumen and dont thin out as much when cooked, making for a better poached egg as well. Swirling the water helps the white to wrap around itself and stay tighter. All three together and perfect poached shall be had.

I just came across this on Pink Bike. Would anyone here be into setting up a carpool weekend to Ray's Indoor Bike Park in Cleveland?

http://www.unafraid.ca/

http://www.raysmtb.com/

oh, and the eggs should be at room temperature before cooking.

From today's FGG. I think this looks familiar to everyone. Got to love the literature on the source"

"Jan and 'High Park' have been in business in Toronto for over 35 years and are one of the most successful and celebrated independent bicycle stores in the country".

Uh, yeah...

Bonus "**** off and die" points awarded for this gem: