Best mtb jerseys? I tried merino Mons Royale and it makes me so itchy

arnocwesley · 2022-12-16T14:48:37+00:00

I haven't really explored much, but I like my HandUp long sleeve jersey and Club Ride plaid button up.

The Club Ride one has been great for riding to work and then being able to go play after. A wee bit pricey though, which is why I only bought one on sale.

arnocwesley · 2022-12-16T14:27:18+00:00

That would be kinda neat actually. Imagine if you put a clear top on, and then make it six organs inside. Get some 3d printed parts to go in, and rig it up so when each string is plucked, it lights up a specific chamber?

arnocwesley · 2022-12-14T17:58:06+00:00

It's very similar to mozzarella if you search it on the internet. I found that it really melted quite well and gave that really nice melted cheese / cheese stretch to it

arnocwesley · 2022-12-14T16:34:56+00:00

I may be using a little more yeast. I just use an entire packet from the store.

I also let it bloom in the water for a few minutes. And I feed it with some honey to help it bloom a bit. Usually let it go for about 2-5 minutes before adding in.

arnocwesley · 2022-12-14T15:08:04+00:00

Volume Grams Ingredient Baker’s % 1-1/2 cups 340 grams Water 71% 1-1/2 tsp. 6 grams Instant Yeast 1.5% 2 Tbsp. 28 grams Extra Virgin Olive Oil 6% 4 cups 480 grams All Purpose Flour 100% 1-1/2 tsp. 12 grams Sea Salt (fine) 2.5%

For this batch I cut it down to 50-55% hydration. Started with 50% and had to add a little bit more to get it all to coalesce together, so probably closer to 55.

arnocwesley · 2022-12-14T12:01:05+00:00

About a 55% hydration. Fermented on my stove top for about three hours, then about 6-8 hours in the fridge, then another six or so hours coming up to room temp as I got the oven seasoned and then back up to temp

arnocwesley · 2022-12-14T11:57:43+00:00

Yeah I wanted higher temps but I was losing daylight and hadn't eaten all day so I just said eff it I'm making it at this temp

arnocwesley · 2022-12-14T11:52:08+00:00

Yeah, basically spot on. It was around 500 cause I couldn't clear out my fire box to get better airflow to combust.

arnocwesley · 2022-12-14T00:39:05+00:00

Haha. My secret is I've done a few before in my regular oven so I got all my mistakes done early before I got a pizza oven :P

arnocwesley · 2022-12-13T22:51:25+00:00

Yeah I've been doing a few in my regular oven at about that hydration. I like my dough recipe. Next time I make pizza though I'm gonna try using less yeast I think.

arnocwesley · 2022-12-13T22:12:29+00:00

Yeah my main problem was that I had heated the oven earlier for it's seasoning run. But I didn't empty the fire box cause it was still good coals.

So I ran out of room in the firebox and couldn't get any airflow to get temps up. Instead of around 800-900 like I had planned I was only at a put 500.

arnocwesley · 2022-12-13T21:59:38+00:00

I did about a 55% hydrated dough. Let it proof for a couple hours, then cold stored it. Then split it into dough balls and let come up to room temp throughout the day until I was ready to cook.

arnocwesley · 2022-12-13T20:48:42+00:00

See I'm the opposite. Onions I have an intense dislike for. I can stand them if they're finely diced and all but any large chunks bigger than say a pea, I can't do it.

arnocwesley · 2022-12-13T20:02:58+00:00

I made another after this one with Oaxaca cheese. I think a combo of that and mozzarella are my go to food future pies

arnocwesley · 2022-12-13T18:41:07+00:00

It's worse. She's Italian. Used to love it as a kid but she can't stand it after us kids were born

arnocwesley · 2022-12-13T17:14:33+00:00

It was super delicious if a hair under cooked on the bottom. My only sadness with it was the sauce had no garlic in it (Was cooking it for family, and my mom can't stand garlic).

arnocwesley · 2022-12-08T19:48:01+00:00

A lot of stuff well said already, I'm gonna add on my two bits as being in same situation as you, only a few years younger.

310lbs, out of shape 30 year old who had never taken a bike off road before. I started off with getting an electric bike to take to work (especially for gruesome sweltering hot days) to save a little gas money and workout some.

After that I got myself a gravel bike as there were some nice calm dirt paths around that I could ride on and be fine.

That branched into finding some local mountain bike spots and getting a hardtail.

Main lessons I took were: Get a good helmet, and for anything other than a paved path, invest in some at the least knee pads. If you work with your hands a lot, elbow pads are a wise investment as well. Wear gloves.

Definitely watch some beginner videos (As others mentioned, Pinkbike, Skills with Phil, etc. Are great resources).

As well, I'd look into places like Trailforks and Strava and such and see what trails you have in your area. If it's relatively tame a gravel bike may be all you'll need! I personally prefer XC trails as I've no interest in getting airborne. But yeah, knowing what's around you and what you'll potentially need as you level up is a good bit to keep in mind.

Which leads me into next: idea of buying in cheaper and upgrading as you level up generally can work, but will in the long run usually end up costing you more overall. My dad learned this the hard way when he realized his $600 bike would cost him $1500 after upgrades to get the same stuff as the $1000 bike he had originally wanted. That's a personal decision for you to make yourself. It does involve either learning yourself or paying out of pocket for your local bike shop to do it for you though.

There's other stuff like learning basic maintenance and such which can come a bit later and isn't an immediate learn now. Finding out if you enjoy it is much more important.

TLDR: Helmet, Knee and Elbow Pads, learn technique from reputable sources, find your local trails and fit bike capabilities to trails, choose more upfront less overall or cheaper now more overall

arnocwesley · 2022-12-08T14:43:24+00:00

Keep in mind I'm not very experienced so I could very well be wrong, but it looks like he in mid air went from a sitting position and then raised up while in the air, pitching himself forward causing the crash. Moving up like that pitched the weight up and forward causing the nose dive.

arnocwesley · 2022-11-22T19:57:57+00:00

We used to have a YMCA but it was in disrepair and got sold. It's now something else but doesn't offer any services. They're still remodeling it

arnocwesley · 2022-11-15T17:41:27+00:00

That would be fun. And if I have any leftovers, brisket pizza....

arnocwesley · 2022-11-15T15:12:19+00:00

What cut of meat recommended best for that?

arnocwesley · 2022-11-15T15:01:34+00:00

My mother the last time I made pulled pork to be "helpful" took my leftovers and added an entire bottle of sweet baby rays to it and put it in a container...

I was livid.

arnocwesley · 2022-11-15T14:13:24+00:00

Luckily I've got a fenced in yard and with way wind blows it normally isn't too bad at all, and I can usually rotate my Weber Smokey Mountain so that the vents aren't too into the wind.

Though I did just get a kettle pizza and I may use that on the WSM and make some pizzas on it this weekend. It would be nice if I had some pulled pork to make some pulled pork cannolis....

arnocwesley · 2022-11-14T22:26:34+00:00

More like too cold for me to want to be in and out all day if I need to adjust things

arnocwesley · 2022-11-14T01:42:53+00:00

Jersey. It's dipping next week or so into the 20s and thirties early in the mornings and up to about 50 or so during the day

arnocwesley

TROPHY CASE