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...

You're joking, right?

I'll see you living on the street yet. And laugh.

Oookay, then.

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.

hahaha.. nice reference. I actually missed that!

what kind of research? i saw your bike parked outside a pub!

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.

hahah.. touché

It was a brilliant usage of exploding ship wreckage!!!!

Excellent, can anyone join?

Anyone here have any experience making ice tyres?

I'm down fo a Velodrome trip on a Friday.

I was just thinking about that this morning.

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.

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.

Try out this site for winter tires scroll down for DIY instructions

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.

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.

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

Aww yes i remember it well!
Ha ha

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.

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

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.

All are welcome. Very few full equipment folks. Gloves and shin pads are recommended.