For the Lance Believers

Howard Kveck said:

It's way too hard to make a good sauce in a
non-stick pan.

dumbass,

are you serious ? why is that ?

Quoted message said:

Howard Kveck said:

It's way too hard to make a good sauce in a
non-stick pan.

dumbass,

are you serious ? why is that ?

It's hard to make a "fond" in a nonstick pan, so there's nothing to
deglaze.

Stewart Fleming said:

Musashi said:

I hook mine up to the trainer and load up on EPO so I can maintain the
425 watts need to run the pc. Usually for 2 or 3 h ours. Sometimes I
think it unconciousness rather than time travel, but MAN what a trip.

I think you are over-estimating your power output. A typical PC runs
85-100W.

What's with my 350 W supply?

gwhite said:

Stewart Fleming said:

Musashi said:

I hook mine up to the trainer and load up on EPO so I can maintain the
425 watts need to run the pc. Usually for 2 or 3 h ours. Sometimes I
think it unconciousness rather than time travel, but MAN what a trip.

I think you are over-estimating your power output. A typical PC runs
85-100W.

What's with my 350 W supply?

Think of it as 85-100W at LT. You want a bit of headroom.

In article <[email hidden]>,

Stewart Fleming said:

gwhite said:

Stewart Fleming said:

Musashi wrote:

>I hook mine up to the trainer and load up on EPO so I can maintain the
>425 watts need to run the pc. Usually for 2 or 3 h ours. Sometimes I
>think it unconciousness rather than time travel, but MAN what a trip.

I think you are over-estimating your power output. A typical PC runs
85-100W.

What's with my 350 W supply?

Think of it as 85-100W at LT. You want a bit of headroom.

But Greg says he needs 850 watts for headroom...

--
tanx,
Howard

Butter is love.

remove YOUR SHOES to reply, ok?

In article <[email hidden]>,

Quoted message said:

Howard Kveck said:

It's way too hard to make a good sauce in a
non-stick pan.

dumbass,

are you serious ? why is that ?

When you're going to make a pan sauce after cooking meat or fish (or
vegetables), you want those bits of caramelized meat (or what-have-you) for
flavor. That stuff is known as "fond", and you generally have more of it
left in the pan when you use standard pans, as opposed to non-stick. The
fond tends to stay with the meat when you use non-stick. But it comes off
the bottom of the pan when you deglaze with stock or wine (or whatever
liquid you choose), and intensifies the flavor of the sauce.

--
tanx,
Howard

Butter is love.

remove YOUR SHOES to reply, ok?

Charles said:

If you were to do a 25 mile flat
time trial with no wind, and you weighed 150lbs and rode a bicycle
weighing 17 lbs, with tyres having a rolling resistance factor of .004,
using aero bars with a frontal area of approx. .26 square meters, with
an air temperature of
21.1C., you could be expected to do the course in 50 minutes with an
average watt expenditure of 400 watts. Assuming 307 watts, your time
would be 55 minutes for the 25 miles.

Assuming the same flat course and other parameters, a time trial of 35
miles done in 01:07:00 (similar to Armstrong's time at Metz), would
require an average wattage output of approx. 450 watts as Vayer
correctly notes.

Very good. This means you're familiar with the power-speed equations, and
that you went to the trouble to verify Vayer's calculations. In the first
post in this thread is this quote from Vayer: "The record to beat [for
Alpe d'Huez] is 36 minutes 50 seconds, established by Marco Pantani in
1995, at an average of 22.48 km/hr, having developed an average of 461
watts"

Vayer has said that Pantani was 56 kg, and we know the distance is 13.8km,
the starting elevation 720m, and the ending elevation 1816m. Could you
please verify Vayer's estimate of 461 watts?

Funny. BTW did you ever catch a photo of the tattoo that got him in
touble with the sponsor? What a dork. He goes through that [censored] (a face
tat' ) and then has it removed as soon as someone complains. I respect
that he cares about the sponsor but how stupid was he to think I would
have ever lasted past his winter break?

Performance predicts VO2 fairly well. If that leads to assumptions
about predicting absolute maximums then that is where they are lead
astray.

"I just updated my motherboard, chip and ram from a P3 to an AMD
Sempron 3100+. I wonder if the different chip is making it run
differently. "

Uh, no not the "chip" (CPU) has nothing to do with it but the BIOS on
the m'board is where your PC gets time. The OS then corrects for
timezone (if it is all set up correctly). You can set it up to get time
from an atomic clock but of course you still need to have the right
time zone.

Geez, get with the program, it really is 2005.

Howard Kveck said:

Quoted message said:

Howard Kveck said:

It's way too hard to make a good sauce in a
non-stick pan.

Quoted message said:

Quoted message said:

are you serious ? why is that ?

Quoted message said:

When you're going to make a pan sauce after cooking meat or fish (or
vegetables), you want those bits of caramelized meat (or what-have-you) for
flavor. That stuff is known as "fond", and you generally have more of it
left in the pan when you use standard pans, as opposed to non-stick. The
fond tends to stay with the meat when you use non-stick. But it comes off
the bottom of the pan when you deglaze with stock or wine (or whatever
liquid you choose), and intensifies the flavor of the sauce.

Who says there is nothing worthwhile on rbr? Not me.

Bob Schwartz
[email hidden]