Bike Forums - lockrings

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Quote:

Originally Posted by Kindaslow (Post 19399143)

About 30 years ago, I accidentally used red loctite on a gun part (didn't know any better). They told me to put it in the oven, and I believe it was 350 at the time. Twenty minutes later, no problem at all. Maybe I should have cooked noodles while I was waiting?

Now I'm imagining some maroon tossing a loaded gun into the oven on a cookie sheet...

"What're you making dear?"
.
.
.
"The 9-1-1 dispatcher's night, if this works."

Quote:

Originally Posted by JeremyLC (Post 19399182)

Now I'm imagining some maroon tossing a loaded gun into the oven on a cookie sheet...

"What're you making dear?"
.
.
.
"The 9-1-1 dispatcher's night, if this works."

Don't worry, it was pointed in a safe direction....

Quote:

Originally Posted by bonsai171 (Post 19398793)

LBS is 900 miles away (I recently moved). Should I get a lockring tool and try to tighten it periodically, or can I leave it alone?

Dave

Curiosity has got me. Where the heck do you live?

I live in Atlanta now. What I meant was that the bike shop that loctited my lockring is in New Jersey. Fortunately there are bike shops less than 900 miles away :)

Dave

Oh, I didn't realize it was @bonsai171! Doh!!!

Please reach out. I have the tools. If it is blue Loctite then we can get it off when you need to no problem. I have a spare lockring if you need it.

As @79pmooney said however, there is no rush. If it is on their tight enough then it won't slip. But it should be done at some point. Just let me know.

-Tim-

Quote:

Originally Posted by bonsai171 (Post 19399940)

I live in Atlanta now. What I meant was that the bike shop that loctited my lockring is in New Jersey. Fortunately there are bike shops less than 900 miles away :)

Dave

OK. I was thinking you lived in a jungle somewhere. :lol: No LBS yet internet. I was :foo:

Quote:

Originally Posted by TimothyH (Post 19400171)

Cool, thanks!

Dave

Quote:

Originally Posted by 79pmooney (Post 19398252)

Wow! Lessons on how I should be cooking and eating. I prepare food as #1, good sustenance for my body. Olive oil is always good, the more the better. The fact that it also minimizes the glue factor if I don't eat all the noodles then and refrigerate them is a plus. I don't make up pasta sauce. The noodles are usually served bento bowl style.

Salt? I put very little salt on my food - again trying for the best sustenance for my body. I learned many years ago that the less salt I eat on an everyday basis, the less salt I sweat. That has several real benefits, all of which help my riding. Less sodium depletion. Less salt in my eyes. In my racing days when I went really low salt, my sweat did not sting my eyes. I also rode really strong when we hit 98 & 98 (degrees and humidity). Riding clothes stay cleaner and a lot more pleasant, esp late on hot rides.

It's good to have grandparents here on the forum to look after me, but I will take some of their advice with that grain of salt. :)

Ben

Olive oil can be a great fat but it can do no good in pasta water. It just sits at the top and then get poured down the drain wasted. It is great to put on pasta once it is cooked however.

Pasta water should be like sea water, it doesn't mean you are eating that much salt but it will properly season the pasta (and may have other effects on the cooking of it) and it won't come out heavily salty at all. Plus when it comes out if you are a salt limiting person you can just avoid it after that and have tastier noodles.

Quote:

Originally Posted by bonsai171 (Post 19398793)

LBS is 900 miles away (I recently moved). Should I get a lockring tool and try to tighten it periodically, or can I leave it alone?

Dave

That not LBS . . . . :twitchy: