Sweep - what's with the Red Cape Ale in your profile? is that your favourite? pretty old-school considering it still comes in stubbies...

thanks. those speedo goggles belong to a friend of mine; that pic was taken at a new years party a while back so it's safe to say i had my beer goggles on beneath the tinted ones...

That Zanta guy was running down Spadina with us at the last CM he was also running down Yonge with us during the ride of silence.

i read about him somewhere; i think it was in Now.

When i'm not feeling rich thats my fix.Ale from a stubby, old school
Good stuff

HAHA YES! I seen that guy on the subway and on Spadina once. That guy rocks. Any of you gusy want to ride around after your work? 5pm? F#$89 bored.

I think you all know me, but that's me 2nd from the left: http://i4.photobucket.com/albums/y11...2005-05-20.jpg

Biseagal is wicked to deal with. They did great work for me, follow the link at the bottom for a pic.

http://static.flickr.com/53/144661421_5265911437_b.jpg

i'm pretty sure i read about zanty having at least a mild case of schizophrenia (sp?), i kind of feel bad for him but he's one of those quirks that makes living in the city worthwhile.

i can't ride after work; i'm going home for meat grillin' and beer drinkin'. got some fat t-bones with my name on it.

Someone must want to ride...
Steeker, somnambu?? eyefloater?? sweep? Jammer?

sorry. I have a similar plan to Jeremy. :) Eyefloater's already left for Sarnia

Fine be that way

don't get mad at us, friday night is BBQ night, son. sunday mornings are for riding.

speaking of which, for those of you who aren't too tuckered out from your training rides on saturday, i'm heading out for a 100km or sunday morning (probably up and aroung the holland marsh) starting at 10am from Jet Fuel (519 Parliament).

okay i'm killing time at work now that it's late on a fri afternoon and i've just tendered my resignation; so i'll throw this one out there for all you carnivores: what's your favourite cut of steak?

For economic purposes you can't beat skirt steak. Its similiar to the flank steak in that it needs a good marinating and to be cooked and cut correctly but the flavour is superb. As for the standard high end steaks I like a good new york strip personally but only if I can cook it I find 90% of the restaurants, (except the stupidly expensive high end places) don't understand how to cook a steak properly.

I cook skirt steak all the time using this Alton Brown method and it works incredibly well. Plus you get to cook on pure charcoal.

Just make sure you cook it from room temperature, use a little bit of good high temperature oil to help conduct heat and have a heat source that is blazing hot.

Oh and make sure the meat rests before you eat it.

PS: I've been street luging hills in and around Toronto recently, for anyone who loves to go fast you don't get to have much more fun.

dude, are those your real eyes?

Jamming at work right now then Daughters Bday.....
Sorry man.

oh Alton Brown.. he's so dreamy. Although I think I've got a bigger man-crush on the guys from Food Jammers lately. ;)

ps. street luging? are you serious?

that depends. are we talking standard meat? or special occasion meat? :)

I think the best steaks I've ever had have tended to be tenderloin --- at least on the tenderness scale of things. But I think the cut has less to do with things than the other variables like meat quality, and preparation technique.

eg. it's really easy to make an exceptionally nasty flank steak. :D

I'm actually just getting into Steak. I was never a big hunk of meat kinda guy so I'll be keeping my eye on the replies. Only just went down to med/med-well
you got a luger? sweeeeeeeet and so much safer than trying to bomb on your street stick

Ok, now you guys have me thinking it is time for some carnivorous BBQ action!


Any tips? The skirt steak recipe looks interesting too. I'll have to remember to try that sometime.

I only use charcoal and I get it extremely hot and glowing using the hair dryer method described in the alton brown recipe. I put my grill top about 2" above the charcoal and allow the grill to get really really hot. I oil the steak very lightly, preferably with clarified butter or peanut oil then cook for about 2 minutes per inch for medium-rare turning once halfway through for grill marks if desired then flip and repeat. Remove from the grill and put under a tinfoil cover for 4-5minutes. Make sure the meat is at room temperature and that you buy good quality meat. Also if you don't trust your sense of touch for doneness invest in a good digital thermometer and remeber that your steak will go up 3-5 degrees while resting.

This time of year I'd recommend grilling up some asparagus thats been doused in balsamic and olive oil while you wait for the steaks to rest.

When I'm not riding fixed gear, bbqing is probably my favourite thing. Unfortunately in an apartment, I don't have that option now :(. Maybe I'll talk to the landlord about letting me keep one in the parking lot. My favourite recipe book is Grilling: where there's smoke there's flavor by Eric Treuille & Birgit Erath. A nice continental spin on BBQ.

This is a good flank steak recipe http://www.eatingwell.com/recipes/fl...ee_pepper.html and these are awesome http://www.eatingwell.com/recipes/to...ortobello.html

cavit8: I have The BBQ Bible as well.. another good book. :D

traffic jammer: I don't eat red meat that often either, but I get cravings occasionally, which is why I tend to get high quality stuff. I tend to go for smaller cuts as well since I don't really get any more pleasure out of giant steaks vs. smaller ones. Smaller ones are easier to cook too. Plus more surface area == more delicious crustiness (crusty on the outside, medium-rare in the middle that is).

I'm actually grilling up some portobello burgers tonight, not meat. :)

now that the meat post is done:

I think my rear hub is borked. I just took my rear wheel off while lubing my chain and trying to get rid of some slack. It's grind city! I guess it's just a matter of replacing the bearing cartridge, but that's all new to me. Time to go read up on things.

Also: I'm also probably down to about 50% sure about going on the ride tomorrow. I don't want my hub to totally die half way through the ride. I'll post when I get up (7-ish) if I'm going.

edit: guess I need to let the pro's handle the hub.

Pfft don't be a noob, it's just grinding.

I'm going unless the road is already wet or it's raining when I leave. Or get your girlfriend to drive support car, and she can hand out drinks and stuff to us while we're riding. And also get a spare bike/wheels up on the roof.

I was thinking of going on the ride but 30 subway stops holding my bike rather then riding it? I’m 99% sure of not being there. Something else? Around town? This weekend.

somnambulant sounds like you need your hub looked at soon.

jeremywhitehorn your offer sounds tempting 100k not sure i have it in me + i'm a bit slow! I’ll see closer to then.
Cheers

Re: amazing steak

If any of you don't already know about this place (and I'm sure many of you will), The Tulip on Queen East near Woodbine has the best steak in the city, and is cheap cheap cheap. They serve it with a scoop of potato salad or coleslaw, and the coffee's not bad.

Well you're going to be doing 60 once you get off the subway. And i'm taking the subway down anyways. Or you can just ride to Kipling, it's not far from downtown.

Told ya already my back is royaly F**ked again:( P.S. I bought Shadow Of The Colossus sweeeeeeeet game very cool

if you're running one of those Quando hubs that urbane sells, then you're looking at a hub with catrige bearings, best to take it to urbane as you need as special tool for pressing the bearings in. it's a job that can be done with a screwdriver or whatever but i'd rather just pay the pros to do it. if it's running a little rough you can always adjust it with a couple if cone wrenches (i thing it's a 13 or 15, can't remember), that will usually buy you some time. if you do get the wheel service done, let me know how much it costs as i have a wheel with one of those hubs and i'd like to get it up and running again as a spare.