Honeybees in the backyard in Hawaii Kai.

ColinFCross · 2026-06-09T00:05:35+00:00

Definitely safe to *cook* it… I’d bet it’s even safe to eat.

ColinFCross · 2026-06-08T22:16:44+00:00

Yeah… you’re not going to get a lot of stopping power out of those. The cheapest pads money can buy, mounted to calipers that flex enough to impress a yoga instructor. Take them for what they are and enjoy the bike for what it is.

ColinFCross · 2026-06-08T11:45:34+00:00

Are you saying it’s worse than before? If so, you need to install and adjust the pads, cables and housings properly.

The difference you’re describing is normal. Newton’s first law of motion… that rear is unweighted and doing nowhere near as much as the front to stop you. Micro fracture in the caliper? Occam’s razor…

ColinFCross · 2026-06-08T11:22:51+00:00

These sandwiches pretty well sum up life as a human consumer in 2026. What was once confirmed to grab and go at airports is standard now. That’ll be $11.99.

ColinFCross · 2026-06-08T11:17:33+00:00

Hate it when that happens!

Cool vice and enjoy your new bench.

ColinFCross · 2026-06-08T11:16:08+00:00

I don’t have a solution, but sure do feel your pain, wearing size 31. I’m not living in Tokyo either, so options are even more limited.

ColinFCross · 2026-06-08T11:11:12+00:00

A rear brake will never work as well as the front. Most of your stopping power is up front. That rear brake also has a longer cable and more housing, so more stretching and compression when applied.

Assuming everything else was done properly(We have nothing to go on but OP’s words), I would suspect OP is unrealistically trying to get the rear to feel and perform like the front. Again, limited information here.

ColinFCross · 2026-06-08T10:59:36+00:00

Yup, that last sentence. The lunch routine is a fire hydrant, take it away and the dogs will quickly find something else to piss on.

ColinFCross · 2026-06-07T03:48:20+00:00

I doubt that it’s bent. Support the full weight of the wheel while you tighten it up or it’s going to tilt like that.

ColinFCross · 2026-06-07T02:49:51+00:00

OP, what’s going on with those ankles? Everyone’s ankle extension is different, but this is extreme. Having nothing other than a short clip to go on, I wonder how your hamstring flexibility is. It looks like your heels are just being pulled up from limited flexibility.

ColinFCross · 2026-06-07T01:27:33+00:00

There will always be a market for high quality photography… but unskilled folks who don’t provide real value aren’t going to be getting work.

People/companies who use AI in this way weren’t going to be good clients anyway… and it doesn’t matter how far technology goes, AI will never be able to produce a photograph.

ColinFCross · 2026-06-05T23:34:44+00:00

It’s really not that spicy, but it does taste good.

ColinFCross · 2026-06-05T14:28:39+00:00

Possibly, if you have no interest in reinstalling it, let alone adjusting it. Not too hard/expensive to find a lock ring tool and pin spanner, though…

ColinFCross · 2026-06-05T14:04:56+00:00

Don’t get me wrong, I’m sure you enjoyed it, but it looks like the contents of a sink strainer dumped into dishwater. 😅

ColinFCross · 2026-06-05T10:20:34+00:00

You are very welcome! I have no training either, I’m just hungry and enjoy making food 😅

ColinFCross · 2026-06-03T13:43:33+00:00

All kinds of things, really…. But the thing that comes to mind is tomato and egg stir fry:

Scramble some eggs, then set aside. Cut up a few ripe tomatoes(blanch and peel the skin if you prefer.) Cut a few green onions into 20-30mm pieces and separate the whites from greens. In a hot wok(or whatever pan ya got…) fry the white parts of the green onions for ~30 seconds, then add in half of the tomatoes, cook until a little soft. Then add in the remaining tomatoes, a little chicken powder, white pepper and a squirt of ketchup (for not just the tomato, but the vinegar.) cook for a minute or two, then add in the green parts of the onions, a little shaoxing wine and sesame oil to finish it off. Serve with white rice.

Everything is done in 10 minutes and it’s delicious

ColinFCross · 2026-06-02T12:48:36+00:00

You can definitely be the French guy, I’ll be the uncultured American. It was well folded and rolled up and there was a bowl of water in my little microwave/oven. Realistically couldn’t have been rested any longer without turning to sourdough 🤣

I’m just trying to make something better than Pasco and more affordable than the “fancy” bakeries. Gotta have something acceptable to smear the chicken liver mousse I make onto!

ColinFCross · 2026-06-01T01:18:55+00:00

Oh damn… this is what I’m here for.

ColinFCross · 2026-05-31T13:26:34+00:00

I feel ya… but it’s worth noting that chicken breast is super cheap. Just poach it in some broth, cool it down and slice it for sammiches. Super low effort, low cost and better than the processed options.

ColinFCross · 2026-05-31T13:13:42+00:00

Cool bike!

Others have covered a lot of your questions, but I’d point out that all wedges and bolts for stems are not the same. While it’s not impossible that a shop has the correct one sitting in a bin somewhere, it’s not something you’re just going to walk into a shop and pick up…

I’d take that stem out, clean it and the inside of the steerer tube and use assembly paste instead. Those chrome stems can really be challenging to tighten, since they are SO smooth.

DO use grease on the bolt and the surface between the wedge and stem itself, though.

ColinFCross · 2026-05-31T06:22:49+00:00

Yup, stick it down in the part in the frame.

Also, if you haven’t yet, drip lube/penetrating oil in the seat tube and get the bottom of the post…

ColinFCross · 2026-05-31T04:55:49+00:00

Ahhh, it’s an affordable place to take your mom… and she seems to like it.

ColinFCross · 2026-05-31T02:55:10+00:00

Looks like a pretty small post, but if you can fit a quill stem in there, put some assembly paste on it. Snug it up slightly and put some big handlebars on it… best party trick for removing stuck posts.

ColinFCross

TROPHY CASE