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Thanks @Thrasher and @freezing77 I think I'll go for the Lezyne one. Have always been content with their stuff.

Also had great toast with tomato and olive oil this morning. A nice organic one from Madrid. They do make a good oil in Madrid.

Is that a good thing?

I don't tri, but I plan to do my first this year. Not yet looking to get a tri-suit just yet, but as I'm sure I will in the future, in order to get used to the thin padding I'm looking for some good bib shorts with tri-suit like padding. Any recommendations?

I keep breaking cheap shitty floor pumps so I want to buy a proper one which will last. What's a good floor pump that won't break the bank?

My mate got World of Tanks on is PS4 yesterday. Got me wanting to play some again. I played it for a couple of weeks years ago and apparently still have my account with tier 5 Merkin' tank on it. Took me a while to figure out how to get the game to run on Linux, but it's working just fine now. Will probably be playing some of that for the time being, but not sure how long the time being will be, as I don't plan on spending any money on it and it being pretty much a pay to win game.

Lord let this be a seafruitfree page.

Did an amazing tenderloin marinated in red wine with some shallot, thyme, garlic, a splash of red wine vinegar the day before yesterday. I cut up a 1kg piece in four and let it sit in the marinade for about 3 hours, then dried them off with kitchen towel and seasoned them generously with salt and freshly ground black pepper. Left it on a rack for about an hour for the salt to dissolve and work its way into the meat. Then seared them (in batches of 2) in extremely hot cast iron skillet in a bit of oil, added good unsalted butter, some more shallot, thyme and crushed cloves of garlic, basted them with the flavourful fat. Let them rest for 20 minutes in a 70C oven before serving.

Served with:
Bite size potatoes, first boiled in the skin in extremely salty water until all water evaporated which left the potatoes with a crunchy wrinkled skin coated in salt. Then tossed them with herb butter (butter, parsley, cilantro, rosemary, thyme, garlic and loads of lemon zest) and finished them off in 220C oven until deep brown. They ended up quite interesting. The skin was very crisp, full of herbilicous flavour and that lemon zest really added an interesting and worthwhile dimension to it. Once they hit the taste buds they were slightly too salt, but that was rectified (which isn't the word I'm looking for but my lack of English vocabulary doesn't allow me to give a more accurate description) by the, still very present, earthy potato flavour when they opened up.

Small carrots, first blanched in salty water and then roasted in oven with olive oil, rosemary, sea salt and freshly ground black pepper.

Haricots vert, first blanched in salty water and finished off in a pan with some butter, salt, freshly ground black pepper and a tiny dash of nutmeg.

A light purée of fennel and parsnip. I overcooked the fennel to get rid of it's overpowering flavour, because my house mates don't actually like it, but I wanted to serve it to them and have them enjoy it without really noticing that they were eating fennel. Then cooked the parsnip until it was good to purée, added the fennel, a bit of butter, some spoons of milk, salt, pepper and some chives and mixed it all up with an immersion blender.

Sauce made with the red wine marinade and fat from searing the meat, thickened up with some sugar and arrowroot.

Good stuff. It saddens me that I do not have photos to share, but the plates were round.

It will kill both you and your bike. You are bound to be in great peril. The rack has doomed your existence. There is no way out.

Brown sugar, lemon zest, sea salt, freshly ground black pepper. Use it as a rub and let sit for a couple of hours before preparing in hot pan with oil. Eat with some steamed buttered broccoli and rice with lemon zest and cilantro stirred in.

Tacx Training Software 4.

I run Ubuntu and am trying to get TTS4 to run. Obviously it doesn't run in Linux. It barely runs on Windows. Like many others I tried Wine without success. My next step was a virtual machine. I have installed WinXP on a VirtualBox VM and successfully installed TTS4, but whenever I try to launch the software it immediately crashes. I have no clue where to go from here. Anyone has experience with TTS4 on Linux?

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Gotta braise that meat for a good Bahn Mi. Braise it loooooong with caramelised brown sugar, shitloads of black pepper and a good dash of fish sauce. And I personally like thinly sliced red peppers much better than overpowering Sriracha. Also, gotta have pickled daikon. Aint no Bahn Mi without pickled daikon. I usually pickle in a mix of water, rice vinegar and suggar for a bit of added sweetness. Also, the laughing cow? On a Bahn Mi sandwich? U mad bro? Use home made mayo with soy sauce. I prefer the coriander-only road. But mint and spring onion can be a personal preference I guess.

Such beauty, glws.

I hadn't. Awesome concept!

Currently in Vlissingen on weekdays, which is a 120km ride with tailwind from the Dunkirk ferry. On weekends I'm in Eindhoven at my parents' where I'll be living full-time a couple of weeks from now.

Is turtle meat of fish?

Razer Core only fits 1 GPU >>>>>>>>>>>>>>>>

Not always true. The Asian shipping companies have tracking options on their website (which can be found in My AliExpress once products are shipped) and they often mention which company will take over in the country of arrival including tracking information.