Most recent activity
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let them
Just for clarity I wasn't propose we shoot them. That was freddo.
But really happy Paks is the first place you'd turn for hair.
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Probably true.
Anyways I'm off to buy this.
Then shake it in a bag of coins to fake years of cool stories.
I guess one curve-ball off the back of the original Daytona that sparked this. Is it still wrong to buy a fake steel sports Rolex if they don't sell them to people any more?
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Agree. Don't like people having dailys vs special either, if you can't stand to wear something every day though thick and thin, don't own it. Patina and use are as valuable as the metal that makes the cars and watches, IMO.
Got to take issue with this.
Would you wear formal leather soled shoes to garden or lay concreate in?
Maybe I've misunderstood your comment, but to me having special watches for high days and holidays is as* sensible as using the correct screwdriver.
*ok that's obviously an exaggeration, but still.
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a fashion item
There are lots of fashion watches, though.
Buying one with a £ks-brand logo on the front clearly isn't just wanting a certain aesthetic. It's wanting to emulate and project a certain lifestyle. A bit like sharing a bottle of Champaign between you and 10 of you mates in a club.
@aggi - it may have been a pitch, but years ago a mate and his family were on holiday somewhere hot and yachty, and someone asked if he could show them some replica watches. They were all gobsmacked at the +€600 prices. He said a lot of people sailing bought exact copies of their real watches in case of damage.
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It might be a little harder and won't achieve the same surface a dry environment would, but from chatting to my mate who does this a lot, it's perfectly doable. He suggests making sure the surface is properly dry before searing, and for cuts like these with large pieces of fat, crisping them up before bagging.
On balances the advantages of the SV for me are worth it over oven cooking (1) moister, 2) timing flexibility, 3) less smell indoors, and of course the biggest certainty)
@coventry_eagle - idk if it's anywhere near you, but these guys in Spitlefields were really helpful and have a great selection of aged beef: The Butchery Ltd E1 - 6a Lamb St, Spitalfields, London E1 6EA
@aggi - cheers. I've been reading that site this week.
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But in the fun world of politics it’s a gold fucking star on your twatfest cv
ftfy
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First ride on my new Hagon 2810 rear shocks. I’m impressed.
Obviously I have to give two caveats; first, my last ride on the TEC Bike Parts piggy back shocks was effectively only on one shock, as the drive-side one had fallen apart. Second, I have zero real knowledge about how to set up suspension pre-load, dampening, etc. and the TEC Bike Parts shocks were on the bike when I bought it and further dialled in my me. The Hagons were done by the guys there based on my weight (also idk what weight the TEC Bike Parts springs were designed for).
It’s hard to describe any one thing – it’s just that classic “they’re better” feeling. Firm, but not harsh, bumps are smoother – especially speed bumps (really surprised by that), etc. I've not touched a thing either, just put them on straight out the box.
On the handling, although I sort of enjoyed the lazy handling of the short rear, it is better at this height (350mm). Flat-footing is borderline, but close enough, and better than the stock 360mm for 5ft 8' me. I have zero inclination to even think about messing with the font. Well at least until the oil needs changing…
Overall I think they are a good upgrade for the Triumph air-cooled twins. Let’s be honest, it’s an old and heavy bike design with numerous flaws. I’m sure better shocks would still be better yet, and the 2810s are tubby boys, but at ~£200 for a set of British shocks they seem proportional to the bike’s* abilities. So on balance, the right choice. Time will obviously tell how they hold up – especially the chrome.
*and plenty good enough for the rider's too”!
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You're right it's not critical, but temperature is. And as I've never used one before I still need a rough guide.
@coventry_eagle - yes exactly. I'll probably seare it on the BBQ.
I did a quick write up in the current projects misc thread here and here.
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Ha!
It's a water circulator and heating element which you can set to precise temperatures to cook certain types of food perfectly. It can go in a pan, but if you wanted to to a big peice of meat then you need a big pan and to keep the water topped up.
Professional kitchens have big expensive giant water baths.
I think there's a fair bit of research about the economics of fakes. Save where fakes are sold as the genuine article, I'm not convinced of the real impact.
Years ago I watched a great lecture with one of the IP lawyers for a major fashion house. Homages and replicas in fashion generally are great for designer brands. They market the design, and increase the desirability therefore help to convert sales for those on the boarder. Let's be honest here, with cheap credit a huge number of luxury products are within reach of anyone on more than the national average wage.