...this event cries out for another average speed thread. :)

LoP would be happy to zip around with someone at 12 mph. It's been a while since I rode my single but I guarantee I was going less than 6. I feel like I'm holding him back and I'm sorry about that, but it's still faster than walking and if I wanted to go fast, I'd go by car.

Didn't I say certified organic? lol

Just wanting to get all of the facts.

The key is to enjoy the ride.

They are starting training for a triathlon. As I found out a few minutes ago. It is a half ironman.

This'll rock your world:

I just bought a waffle maker. I like waffles. I eat a lot of them when in North America. Oddly Australians aren't nearly so au fait with waffles... it's almost impossible to find a waffle maker in the big box stores, and I had to go to good old reliable eBay to get what I wanted. Still learning how to drive the thing, however.

Remind me again what grits are. The mention of them always conjured up eating sand. I think I had them once, but they obviously didn't leave a lasting impression.

Oh... OK.

I'm not a fan of pancakes unless they're Dutch pancakes with lemon and powdered sugar. None of that fruit and streusel nonsense either. It cheapens the pancake.

I like those little Dutch- again?- waffle things with the caramel in-between and around them.

Toast should be multigrain and there should be avocado at a minimum though sriracha would be an excellent addition to this.

idunno how ive never thought of breakfast-ifying sliced polenta!

i work with a guy who proclaimed to the office that he "hates eating, he finds it to be a chore" and ordered a years supply of soylent. he lasted a few months and hes back to ordering takeout with the rest of the ladies in the office.

that comment was one of the most insane things ive ever heard and i lost all respect for him.

i like your style. i believe crepes is the word youre looking for. or as i like to call them: creeps

All of you pancake and french toast haters are dead to me.

Grits are similar to corn (maize) meal and it's slightly more finely ground cousin, polenta with one important difference. The corn is first processed with lye (sodium hydroxide) to make it swell up and change chemically. The process was developed by native American using wood ash or other sources of alkalai. That swollen grain is called hominy. The hominy is washed off and dried. It can be boiled up and eaten as is (especially in a famous Mexican soup, pozole) or ground up in the dried form to make a corn meal, which as I said is a lot like regular corn meal or polenta. That hominy meal is grits or more properly, hominy grits. When much more finely ground, the hominy is converted into masa for tortillas and tamales, etc. Apparently the lye converts the corn in a way that allows the masa to make a good dough, which it doesn't otherwise. Why the grits need to made from hominy rather than regular dried corn I don't know.

Depends on who made the jerky.

I just checked my work...

...there actually is clearance for CX tires. :)

I'll probably convert the Kinlin wheelset currently on the Allez to SS with spacers and upgrade the wheels on the Allez.

Correct.

Check out Alton Brown's waffle recipe. You should be able to find the video too, which has some good instruction. It's an effort to make it, but totally worth it. Best waffles I've ever had. The only thing that is tricky to find sometimes is buttermilk. Do they have that in Australia? For easy waffles (my 3.5 year old loves waffles, so I needed a quick mix) I used Krusteaz Belgian waffle mix. You might be able to find that online somewhere.

This morning's breakfast at Mel's in East Peoria - mush and bacon:

https://farm6.staticflickr.com/5707/...3465c89b_c.jpgUntitled by trsnrtr, on Flickr

Mush was fried to perfection - crisp on the outside but just firm on the inside.

Back in high school, I rebuilt a cheap bike and took off the caliper brakes. I wanted to replace them with a coaster brake, but didn't have the parts (and probably wouldn't have know what to do with them anyway), so I rode it brakeless all summer.

Whee!!

That's mush? Looks like cornbread from here.

I always pictured mush to be something like they doled out with ladles from huge, sloppy pots to soldiers on the battle field and such.

IHOP Restaurant at 9090 Destiny Usa Drive #L319, Syracuse, New York (NY) | Pancakes, Breakfast, Omelettes, French Toast, Belgian Waffles, Crepes, Sandwiches, Hamburgers, and more

???

Nope. Not going near the mall.

No, mush is cornmeal boiled at just the right temp for 20' or so and then allowed to set up in a loaf pan, usually overnight in the fridge. Slice it and fry it, add syrup and eat!

It's basically a slightly coarser polenta.