Helpmytrap

On your opening post: "Edit" -> "Use Full Editor" and then change the heading.

Congrats on the new build. I'd advise you to change the title of your thread to "Rave" since you are most certainly not ranting.

Following on from the religious song posted on the previous page. Thought I'd share. These guys (Beautiful Eulogy) have put quality stuff out there and have two albums available for free download. (http://noisetrade.com/beautifuleulogy) Genre: Hip Hop/Rap http://www.youtube.com/watch?v=wSR8J6tJNcM

Yes, reverse osmosis water filter. But I figured out what my issue was a few ours ago, me. I wasn't paying attention to extraction time as I always stop the machine before the pre-set volume. Was making 34g espresso per 10g bean, turns out that the butter zone for the machine is around 11-12g espresso per 10g beans. Any more and it is bland, burnt and bitter. I just didn't realise that over time the shot just kept getting longer and longer until the point where I was with bad coffee.

Wow! I'm sure that it will be a fantastic experience (slight understatement.)

Where are you headed off to if you don't mind me asking?

I'm no expert but if you aren't experiencing light-headedness or loss of consciousness I wouldn't be too worried. BUT go to a doctor for an assessment. There is no need to take a gamble if there are people that depend on you.

I've got two go to desserts, Eton mess and a variation of creme brulee. Eton mess: Whip up some cream with a touch of vanilla essence. And get a few berries including some strawberries. Put a portion of the berries through a blender/food processor to get some juice and use it to pour over the plated up cream and berries. Creme Brulee: follow the basics of this recipe (http://www.nigella.com/recipes/view/creme-brulee-193) For 4 people, half the recipe. I used Woolies double Thick cream, 1 vanilla pod and 2-3 flat tablespoons of honey as a sugar substitute (Stevia or the like could also be used, I'm more paleo and allow for the odd bit of sugar in the form of honey once every now and then.) Leave out the top sugar coating and you are left with a set custard that is delicious. Fat 92%, Protein 3% and Carb 5%.

It's the equivalent to soft serve ice-cream.

One of the the other reasons that one needn't worry is lactate translocation (I can't remember the specifics on the name or numbers) Through this process your body has the ability to replace up to 50% (I think) of it's glycogen stores from the lactic acid present in the body. This is the same mechanism/process that supplies your muscles with energy during exercise from the present lactic acid. Note, this is really simplified and lactic acid =! available energy. There are intermediate processes which allow the lactic acid to be "transformed" and shuttled to be used as energy. I believe this goes hand in hand with GLUT1 and GLUT4 translocation.

Are you sure you mean downtube? http://greatescapebikes.com/merchant/823/images/site/road_frame_basic_anatomy_680.jpg

If its a YouTube or Vimeo clip. Then simply paste the URL in the reply box and hit send. Just ensure that it is "http://..." and not "https://" EDIT: only applicable to YT.

My situation: student still under my parents roof with a Saeco Syntia super auto machine. My father buys the WW beans which I really don't like. I feel the same about the WW beans but lately our machine seems to taste the same irrespective of what bean you have put in, only the amount of crema differs. About once a week I buy 250g Ugandan beans from Aroma Gourmet Coffee, this is only for my consumption as it is wasted on my father . So the beans are always fresh but with my last two purchases, I haven't been able to differentiate between the WW beans and Aroma's. This could just be a coincidence though. I have thoroughly cleaned the brew group which included removing and cleaning the group head screen. I also rinse the machine before and after making a cup by using the pre-ground function to run water through it. Despite all this it all tastes bitter with zero flavour profile (which it doesn't at Aroma.) I understand that one can't compare the quality of espresso between the super auto at home to a skilled barista behind a good machine. But in the past the flavours and complexity with the Syntia were more subtle by comparison but it at least tasted "the same". Are there any theories as to what could be the cause? ie boiler temp, scaling or maybe the beans themselves not liking the particular (limited) grind settings?

While on this topic, anyone know how "old" WW's beans are? As the bags only supply a BB date and batch number.

Is this all part of that 'Dale 26er or something else?

Well done Sir. As if the picture wasn't good enough on its own.

Brings back memories from last years Dash.

I was just about to ask if you had upgraded. I spotted you crossing Lynnwood Rd this morning but didn't recognise the bike.

Thanks for the post. I came across this cover of Bill Withers.

Definitely not Stan's, it is highly unlikely that anything would eat through metal in such a straight line without there having been a previous defect or damage.

I had a look this morning, nowhere to be found. But if JCG1 did get it on CRC, that would be rather worrying.

To the guys in Pta East, have any of you dealt with Roast Master Cafe/Roastery? (http://www.roastmaster.co.za/index.htm) I drove past an advertisement board on the gate of a house on Windsor Rd (not Windsor Ave that runs past Hot Spot Cycles. Here: -25.799577, 28.297615) in Garsfontein.

These are rather dark.

A mate of mines Scooby WRX puts out 183kW and it is damn quick, so I could just imagine how that BRZ must move. Out of interest, what is the standard power output of the BRZ (please excuse my laziness to google it.)

On that note, have you seen his cover of Hotel California? A truly gifted player if you look at how young he is in this video.