prolly shouldn't have ridden AQI 180





but the temp was nice and was a fast day




followed the ride with AU Waygu Fat

 

That steak looks gross. As does the air.

 

that’s not fog but smoke and ashes in the air this morning ; had to cut ride short



feed time

 

Cutting board is a piece of art! Food looks good too

 

^ I love cutting boards, have 5 each different.

 

Mooty, that soot/ash/smoke is not good for you. I hope that your wearing a mask when riding.
we had the same mess here until we were lucky and got 4” of snow last week, it really helped with the fires just west of us.

I took this picture last Sunday at 11AM facing the "sun", no filter, fires not far from us...tons of ash in the air.

 

https://www.msn.com/en-us/health/fit...1tN?li=BBnba9O

I found this article eye-opening. I'm riding keeping ace speeds of 18mph, for ab an hour. Then I read that world class riders can keep 30 mph for that long.. over double the wattage I produce at 440. amateur lasted 46 seconds at that pace, experienced guy lasted 3-4 minutes.. problasted 46 minutes at 440 watts.

Wow.

 

assume then you have knife recommendations as well. We always have used wuhstof. Probably will go that way again. Damn you are riding in this smoky air! Crazy to see how bad the aqi is.

 

Shun knives. They carve way better than this old junk

 

170 today
in morning air is damp so ashes not as bad
I have Wüsthof and shun as well as global. I like shun most. unlike western chefs I only use one knife (either santoku or nikiri. I prefer nikiri)


avg speed of 18mph on flat surface is actually quite good for weekend warriors. 20+ is tough. 25+ you need a train and take turn to pull. 30+ is cat 1 cat 2 pro level stuff.
FTP of 400+ watts is pro level. I believe Peter Sagain is 450 or so maybe more. but he is a heavy rider.
non racer weekend warriors at 250-300 watt of FTP is really really good.



rode in morning. AQI was sub 200.



then cleaned bike, and ate ;-)

 

^^^ That's a good time up Page Mill! Nice riding Mooty!

 

would love to see more pics of that silver beauty

 

not mooty but we've been through a lot of knives and settled on the Misen 8in chef knife. i used to prefer the heft of the wustof but i now find myself preferring a slightly lighter, more balanced blade. now relying on a more circular cutting motion than a tip down chop. when i made the switch i had to readjust where i put my index finger. now i feel much faster and in control at the same time.

 

misen is great and I do like balanced blades
i cut or chop with rear ended of blade that’s why I don’t like santoku or
chef knife as much as the pointed head scares me.

 

my friends all know I like cookies (these are substandard stuff but sometimes im desperate). when a friend proudly showed me his FAMILY pack, I tried hard not to LMAOROTF.... because my real friends know that PARTY SIZE is what I consider one serving snack size