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I'm surprised. Wonder what the issue was; too many niches to cover, margin too thin, too much choice?

You do wonder if someone at Rapha thought "Hmm... looks a little too much like an AliX ripoff of PNS"

Thanks. Did that but the freehub is VERY sticky then. doesn't spin well at all. I think the bearings are done

Had some funny noises coming from the back of my bike so I took the cassette off and it seems the freehub is lose on my Novatec D792SB/CL-A-AA-X12. How do I fix that?

I'm going to be in Hobart for work for a few days and need to decide whether to leave immediately on Friday or hang around until Sunday.

Is it worth renting a bike and riding around there?

Was anyone riding in Luxembourg today wearing a LFGSS jersey? 99% certain I passed someone wearing one today

People in positions of power like AI because it offers them a way of avoiding accountability. A particularly lethal attitude when those systems will decide who to kill.

Maybe the AI works out that the leaders of the countries tend to kill more than the terrorists and decides a strike on politicians would save more lives.

The step back from sports is new. The fraud charges are old.

Their CEO was arrested and his house raided on suspicion of fraud.

Interestingly, whilst they're stopping cycling, speedskating (both run by JumboVisma IIRC) and motocross, they're going to continue sponsoring Max Verstappen.

Wonder what exactly the fraud was...

AI-controlled US military drone ‘kills’ its operator in simulated test

...when the operator instructs it not to attack certain targets. When it's trained not to kill the operator, it takes out communications infrastructure to prevent the operator telling it what not to attack.

We're all fucked, aren't we?

Just the western world's obsession with "heroes". It's not a surprise that we train men (mostly) to be killers and train the "best" of those into special forces to do seemingly impossible things (the VC citation for Ben Roberts Smith reads like an over the top war movie for example) and then they step over a line.

The military/government/media paints war as something clean in the modern era but the truth is a lot more murky.

The Kinesis seatpost holds it in with a circlip which is pretty good. But obviously it's 80 quid, not 8 quid for a bung.

There's a reason we have .sm as a white-list only TLD so only REALLY interested customers who understand the risks register it and that's pretty much it. We have some other similar ones, including one where a bloke we know who owns a phone shop near a university prints out the applications and walks over to the right office with cash and the form to get things done. I know there's a big push to have some of these crappy ccTLDs put onto some "standard" platform but it's likely never going to happen as there's no real governance of ccTLDs.

Oh yeah Pinot as well. So good to see him back at the pointy end, that 3 up race in the mountains was thrilling. Hope he's convinced to stay on another couple of years.

His mum told the cycling podcast that he's definitely done. Apparently he can't deal with the pressure that comes with being a relatively high profile rider (in France).

The interview with Arne Marit on stage 17 was really great.

I "borrowed" an old, shit laptop with a German keyboard from work that was due to be scrapped as the battery doesn't hold charge. It has one job; eTube. Of the many things Shimano do well, software is not one of them.

Not sure why they've not made a mac version. Surely there's got to be a big intersection between people willing to buy expensive groupsets and Mac users...

Yep - what sort of increase do you reckon, 5%?

Not brewed for a bit (a year now I look back). I've had my malt in an airtight barrel, looks okay but is there anything I should look at to see if it's still good?

I had another run of my incredibly lazy but quite long in the fridge dough. Recipe as follows:

725 grams flour (14% protein recommended, I'm using Caputo red)
25 grams yellow cornmeal (I'm using polenta)
7 grams raw sugar
7 grams salt
4 grams instant/dried Yeast
370 grams ice water
60 grams extra virgin olive oil

Mix dry ingredients in food processor. Add water and olive oil and pulse until a dough ball starts to ride above the blade. After this let it run for 40 seconds. Wait 20-30 mins, free the dough from the blade, and run for another 30 seconds.

Divide into four balls, pop into whatever containers you're using (oil the balls) and put them into the fridge. Wait a minimum of 24 hours, but preferably 5+ days. Take out of fridge 3 hours before you want to cook.

So far, had no issues... this was the last ball of the last batch with whatever I had in the fridge.

If they tell you I'd be interested to know. The SM registry aren't easy to deal with as you mentioned; but it'd be strange for them to suspend a domain without warning.

Fairly standard Telegraph, until you realise why the dog's name isn't on his own grave, and has been omitted from the article.

This is hardly anything new; it was even in the 1955 film that was on repeatedly during my childhood. It's probably a good sign that even the Telegraph thinks it's unacceptable to publish it any more.

This is the cold fermented recipe after 5 days. Pretty happy

I sit next to my OH while they watch love at first sight.

Slippery slope. It'll be married at first sight next.

On this subject, dunking chocolate covered biscuits seems a waste. Pollutes the brew and diminishes the biscuit too. Double fail.

Red works better for longer proves.

Its not really relevant but I am trying a recipe that recommends a 7-day cold-prove and using red. I used one after 24 hours and it was decent; trying the 2nd part of the batch tonight (5 days) and the ball already looks loads better when it's come out of the fridge.