Hey Wes .. you been making your pizza dough for a while? Willing to recipe that action?

Actually, it's a recipe that someone posted on here last Fall sometime. Maybe Jeremy? If you can't find it I can find out where I got it from when I'm home. I think it was called "Peter's Famous Pizza Crust" or something like that. It makes a damn fine crust, especially combined with a pizza stone. Mmmm!

ps. I repeat, anyone up for aprés work foodbeer? I'm thinkin' a pint and some nachos. I miss having a place to hang out between work and rock-practice. Keith, go open up Cavern again!

I agree we should try and institute a regular Friday meet spot again - that Bettys' bar place seemed cool, but probably overloaded with those darn student types

Can't make it tonight though, I've got to take over my daughters cake (made it ready last night, cake from scratch woo!) to the east end ready for her party tomorrow (3 already, aye aye aye).

Thought it was a bit chilly with the wind this morning, glad to have a tailwind for the ride east after heading home, though I've still got the return leg that can just be a relax/chill out ride if the wind is that bad.

Re: Brooks, I have two B17s, one I got from AEBike.com for $50US and a nice copper/green one I got from Keith in his closing sale. The black one took a while more to break in than the green, but both are wonderful - I don't care about weight, I've put many miles on those saddles and they're simply awesome. No pain/discomfort/sores from ~5000km riding in regular pants/shorts on either of them.
They always feel and look rock solid, it's about the ass groove (tm to Homer )

Peter Reinhart's Napoletana Pizza Dough? dat one?
dang that one is hella complicated
https://www.bikeforums.net/showpost.p...32&postcount=3

Jay's crust *cough* mark *cough* https://allrecipes.com/Recipe/Jays-Si...st/Detail.aspx
If you have any other amazing recipes, I want it!

If anyone is interested in some funny theatre, my friend Pam has a play at the Factory theatre at 8. It has been getting great reviews. https://events.canada.com/act/events/info/?id=290872

Happy weekend all!

followup: got my trainer setup, definitely not too noisy ... good stuff

rennick: i had to google that to find out what the **** it was, and of coarse your site came up, haha ... with the answer thankfully

This Peter one I found wants me to stick the pizza dough in the fridge for a night. AS IF, Dude I can wait for dough for maaaaybe an hour and a half.... over night? Madness.

Nope. It was in this thread. It was pretty simple. Proof yeast w/ water+sugar. Mix in flour + salt + olive oil. Knead in more flour until dough is no longer sticky. Let rise for 1 hour. Punch down and roll out. If using a pizza stone, go for it. Otherwise let it rise again for ~20mins, then giv'er.

I just can't remember the exact proportions.

If I may add to the stupid Brooks on eBay: link

Gotta love uncle Jacob

(courtesy of BF C&V)

Hello Forum
Im new to the single speed world and was wondering if someone can aim me in the right direction, I'm building my first fixie and wanted to get some new paint done, does anyone have any idea where you can get a good custom job in the GTA.

thanks

Um if we're talking female student types that's not a bad thing IMO.

Overrated

Thanks all for the brooks advice/offers.. definitely food for thought.

I have so much to else to say that I'll break it down by username in this UBER-reply!

shapelike: nice to finally meet ya, thanks for showing me some of the brookses

tuz: but.. it's in GREAT condition!

operator: female CS students are not usually representative of the good kind of "female student types".. try going a bit north into arts-land Hotness is inversely proportional to proximity to college street.

pizza ppl: I've had recent success with many recipes (pizza, various breads [baking ciabatta as we speak], brownies) using "Professional baking" by Wayne Gisslen -- I think it's a textbook, and it gives all the recipes in baker's percentages so that they scale. The key to my baking success has definitely been weighing (i.e. by mass, rather than volume) -- I can post the formula/recipe for pizza dough if anyone's interested.

divide by zero

B17 comes in a narrow version, that's what I have. I got one this spring, and put about 2k kms on it so it's pretty well broken in now although I didn't find it particularly uncomfortable from the start. It's still not as comfy as my SLR gel flow though (which is my favourite of all my saddles), although I expect it will last longer.

Pizza: I'm usually a scale guy when it comes to bread, but pizza is pretty forgiving IMO and I don't usually bother. It's more about how you treat the dough than what goes into it. Letting it rest sufficiently while working it and stretching rather than rolling makes a superior pizza in my books.

My recipe:

4C flour
2.5 tsp instant yeast (no need to proof this either- you can mix it into the flour)
1 tbs sugar
1.5 tsp salt
2 tbs olive oil
1.75C warm water.

It works out to something like this:

I haven't had any painting done but I called around to a few auto body shops and they each said they could do it for about $150 or so. I usually choose powder-coating as it is cheaper (approx. $75) and they sandblast it for you. I've used both Spectrum Powder-coaters and Jet-Kote in the past, I just dropped a frame off at Jet-Kote last week, I will post up some pics when I get it back and you can see the workmanship for yourself.

What are you building up?

Oh, they exist. Trust me, they exist.

kergin/lordfoo: I emailed Rob about the tarck 1. I'm probably up for a refresher if you guys are game for it.

t.o ssfg: I also emailed him (Rob) about the "Expanded" tarck 2. Info soon.

Sweet! Thanks! When are we looking at heading out there? If its this Saturday, then I better go an get a helmet. If I could get a ride with someone, I'm good for gas money & some timmys.

in response to the comments on width of the b-17, it's my opinion that its width is part of the alluring comfort. a good saddle should be stiff enough to not squish back up into your nether regions and wide enough to support your sit bones, which the b17 does. if it's set up right, the your weight will be supported by your sit bones with the rest of your junk hovering just above the middle section of your saddle. keep in mind, having your handlebars positioned too low will add to the discomfort.

as for the pizza dough, i'm no expert, i've only had to make it a few times but i agree with brad, proofing and stretching is always better. the gisslen book is what they use to teach the bakers at george brown so it must say something right.

Pizza dough should proof for best results. If anyone really wants the science reason I can let them know, short version, proofing allows for more leavening/gas production, which provides a lighter, yet tougher dough.

Catered tonight, people hired a chef they like from a ritzy resort to do the cooking and I went as the help. Ritzy resort on Vancouver Island. Flew her in for the week to do some dinners for them, and cook a private party at Sopra. Must be nice. Anyways had Quail egg amuse bouche, roasted pear with Halloumi cheese (fricking awesome) salad and braised short ribs with roasted beets, wild mushroom ragout and herbed cheese scones. Desert was flourless chocolate torte made with walnut 'flour' and an orange caramel sauce. Cooking food like this gives me a hardon.

Mmmmm foody goodness... We decided to make an extra layer for the cake, so I had to ride back to my place for my tins/ingredients and come and bake another layer - love it.

I had some homemade naans last night - absolutely lovely, too.

Better check on the cake and get ready to ride home... this constant wind is starting to get old

I heartily unrecommend Jet Kote. Don't pay $150 for an auto body job, that's what Marinoni charges. If you can get it for cheaper go for it maybe, but for that money you can get a really nice job by an actual bike manufacture.

mmm.

hey anyone have a good bread recipe? i just got a kitchen aid mixer for christmas and have been itching to try my hand at this final frontier of baking. most anything will do. joy of cooking is too overwhelming to wade through right now.