I stand corrected. Still, Moir has been running carbon E13s on every other recent picture I've seen of his bike. It might be unrelated, it might not.
Sucked to see Gwin crash though.
[it's not] Too early for Ft. Bill?
- Thread starter slimshady
- Start date
-
- Tags
- damn scots ft bill
Sucked to see Gwin crash though.
i get the feeling he's past his prime. like greg, supremely talented and sure to be able to mix it up near the pointy end for a while still, but the current flock of hungry young guns are pushing some ridiculous speeds that are going to be harder & harder to match. on that note, rad to see finn put together a clean run; kid should be seeing his share of podiums in the not too distant future.
also / random - solid run / result from eddy!
ps - god damn that was good racing all round.
No puncture for Amaury during his race run according to knowledgeable French people
Oh, ok. Then was that spray a sign his afterburner kicked in?
Or if we can't see the baguette inside his tires we can't call it a puncture?
Last edited:
The spray goes FROM the tire/rim to the hub/rotor, not the other way around.
ha! i made my last response before reading this. it's not a puncture. it's a punk-chor.
Obligatory PB reference:
https://www.pinkbike.com/news/yoann-barelli-announces-la-baguette-a-revolutionary-tire-insert.html
EDIT: HA! didn't see your last comment!
Maybe Max Commencal ate all the baguettes and Amaury had to resort to croissants.
I didn't mean rocks. The part before the river gap had a bog of deep mud so it could have been slowing people down more if it got drier mid race
Carnage. That claimed more then a few victims over the years.
Tahnee out for shoulder surgery. No dis to Tracey Hannah, but so much for a battle in the Women's class this season.
Probably or it was just water?
Overall knowledge about French cooking is way above my expectations for DH forum!
ALIENS
i got a french cuisine cookbook as a present once. in it there is a section under meats label "other".Probably or it was just water?
Overall knowledge about French cooking is way above my expectations for DH forum!
"Other" as something opposed to "steaks" I guess?
other as in how to cook things that aren't uh, made of muscle tissue."Other" as something opposed to "steaks" I guess?
Yes sure, I am raised with this kind of stuff and find it pretty good when well prepared. But I don't know how I would react if it was new to me as an adult... anyway it's a bit like haggis but not grounded/mixed 
I love me some liver, kidneys, heart and lungs! These are classics in Austrian cuisine as well.Yes sure, I am raised with this kind of stuff and find it pretty good when well prepared. But I don't know how I would react if it was new to me as an adult... anyway it's a bit like haggis but not grounded/mixed
slyfink said:So it looks like the (winning) pros have turned to e-bike technology to win...
(hint: it's the rear tire). supergravity casing to boot... he must have had an insert in there. With that spray of sealant in the upper woods section, there's no way he would have been able to finish the race (and win it!) without an insert... no?!
moar linkys
Yes sure, I am raised with this kind of stuff and find it pretty good when well prepared. But I don't know how I would react if it was new to me as an adult... anyway it's a bit like haggis but not grounded/mixed
There's recipes for tripe as well as brain.
Not much to add here about the race, great racing, fun to watch, Amaury is really good at drunken WynTV interviews, and I still love this track.
Also haggis is shockingly delicious. I generally like organ meat, but wasn’t planning on haggis being very good, turns out I was very wrong.
Also haggis is shockingly delicious. I generally like organ meat, but wasn’t planning on haggis being very good, turns out I was very wrong.
To be honest, kidneys are the least favoured ones for me, but Sweetbread or Thymus from a calf I could kill for.
Same here. Whenever there is Ris de Veau on the menu, I forbid myself to order anything else.
#teamAndouillettes
Haven't had the chance to try Andouillettes yet, but definitely will if there is.
Now I'm hungry again.
my wife inadvertently tried chitterlings when we were in Paris. she liked it until she learned what it was.
My mom lives in an area that is famous for its Andouilles (Caen). I'm not a fan. Kinda bland and unnecessarily fatty. But to each their own I guess.
I had a "salade de gésiers" one time at a road-side restaurant when I was driving through the Gironde. I did not expect there to be about 3lbs of gizzards. It was a bit much. Bulots on the Norman coast also make for an interesting meal. OK in small quantities, but not a whole bowlful thank you very much.