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That was pretty special to watch. Go Nibali!

The real question being, will it shake to pieces in ten seconds or last as long as twenty?

Evening - made it back fine thanks. Few funny looks going through the woods scooting myself along, then got lucky with the trains.

Thanks for organising and leading these - really enjoyed it, and will make sure to be at future rides.

A reject from the weekly comp.

#album_cover

Probably for something about male angst.

Perfect! See you there, somewhere obvious.

Any objection if I meet you on London bridge? Gonna train it into Waterloo.

Been wanting to join one of these for a while. Just moved back to London, so gonna come along if I may?

1-BN
2-Howard
3-mmccarthy
4-platypus
5-7Üp
6- LHL

Do like.

Cheers! Signed up.

Meat will go grainy if you keep it high. Tbf, simmer it gently, feed them beer on arrival, take it off the hob at 8.30, it'll be OK.

#from_my_window

Clever, and very nicely done.

Anyone up for a LFGSS team?

I have a bike and no fitness, so this should be 'entertaining'.

Sous vide machines are pretty good at three things-

1. Cooking where you need a really precise temperature. Steaks and eggs are good examples. Also think tender chicken, caramelising chocolate, t-bone lamb, custard, fish fillets, parfaits, tender veg (asparagus), and pasteurisation.

2. Cooking things in marinades and/or their own juices. It retains flavour and keeps them moist.

3. Low and slow cooking- think stews, tough-cuts, curries and bourguignon. You don't actually need the bags for this (or indeed some of the temperature-specific stuff), just treat it as a large slow cooker, though be careful of things catching if the sides are thin.

Remember when you cook that there are two processes at work; you are breaking down the fibers of the food to make them tender. You are also killing the bacteria in the food to make them safe to eat. Some foods are low risk (clean veggies), some medium risk (steak - potential for harmful bacteria all the way through, but you're almost certainly ok if it's properly seared) and some are high risk (chicken and supermarket pork - you'd be daft to go below 65 C core temperature without the ability to measure & time it).

And if slow-cooking larger joints, it can be a good idea to bring it up to temperature in simmering stock. Bacteria multiplies rapidly between 4 & 50 degrees C, and big joints take a long time to come up to temp. This is a recipe for food poisoning, and having the stuff go rotten in the machine (really, it can happen).

And conversely to Oliver, I think induction hobs are fantastic. Better than electric as no waiting for the elements to heat up or cool down, and they can kick out substantial amounts of power. Better than gas because it's easier to modulate the amount of heat - rather than 'low', 'high' and 'kinda in the middle' you've got a 1-?? scale with consistent output at each.

^ do like 1 & 3.

Thanks both ^ :)

Mebbie, mebbie not. I've entered four times, got a slot three times without a club. Think predicted times will make more difference- more people applying for one time slot = less chance.

Three months, worth it. Just remember to update your details for the mail that is being redirected.

I love panorama's.

In!

Sad I missed this last year - in.

jonuxuk - movement (1)
https://www.lfgss.com/comments/14063915/­
moocher - oscillate wildly ()
https://www.lfgss.com/comments/14065265/­
skydancer - Truckin' ()
https://www.lfgss.com/comments/14065669/­
mi7rennie - movement (1)
https://www.lfgss.com/comments/14066355/­
WillMelling - predator ()
https://www.lfgss.com/comments/14067203/­
graunch - movement (1)
https://www.lfgss.com/comments/14067441/­
Dammit - movement (1)
https://www.lfgss.com/comments/14067446/­
MrDrem - If I dont move... ()
https://www.lfgss.com/comments/14067447/­