CaseyJ955

If you did make that up you would be deemed paranoid or a conspiracy theorist. WHO and CDC would be great places to trim some excess fat and bloat.

My ex used to boil ribs before cooking, said it made them more tender. I've never done it that way, just cook low and slow (200-225/4hrs). About all I might consider boiling first is a ham to cut down on the saltiness. I got some ears of corn and they are going in to soak. I'm planning on doing a couple mushroom/swiss burgers today, to saute the shrooms and garlic I think I'll bring out the small skillet and toss it right onto the grill over the hot spot and saute away while the burgers cook directly on the grill just as nature intended. I wonder if the saute will take on any of the smoky flavors of the grill being in a skillet. I've done fish on the grill by slicking it with butter then wrapping it in foil with a couple lemon wedges, pepper, salt and garlic, but only if the grill is already going for something else. That actually works pretty darn well. Open up the foil and go to it, finger food is common in the PI so we often just end eating rice with grilled meats and treating it all as finger food, I enjoy having her cooking and dining influence in my own cooking. Delicoius meats and properly cooked sticky rice, forks be damned haha! I put garlic in everything. I learned from my wife that thing about tossing garlic cloves in with the meat to get soft and browned. I have to make sure there is enough garlic clove that every bite of steak can have a chunk of that soft cooked garlic. Dammit, now I'm hungry too. Sorry, I'm still trying to get some of these pics onto the PC.

I was thinking about this yesterday when I was out in the hills gixxering it up, did some roll-ons and was imaging having someone back there. It would be so easy to flick a passenger off the back unless they had a death grip on one of those belt buddy things. I've been riding for more than a few years, and most of that on bigger bikes, I find it odd that it comes down to salesman discretion who can buy one of these blisteringly fast, unforgiving beasts in the first place. Then what unsuspecting person would climb onto the back. I wouldn't get on the back of one of these things regardless of who the pilot is. I put a backrest on my Vmax for wifey, it seems pretty safe for two people. I think the Venture with the armrests would hold someone on the bike even if they were out cold.

First and foremost, your 100% right on how poor of an idea it is to have two on a modern sport bike. It's an unfortunate story regardless. Maybe someone going totally limp could still slip off without armrests, not sure. Just like adult helmet and seat belt laws already in place by some legislatively overzealous states, it would be one more reason you could be pulled over, hassled and fined. Then non-motorcyclist legislators would start redefining what is a sport bike, and what is a backrest. Possibly it would be considered unsafe equipment and a rider could be fined for having it, even in the absence of a passenger. We know how the coastal states are with stuff like this. If we self-police then we can avoid inviting the wrong people (legislators) into the conversation. A good way to do it would probably be to gather relevant safety data, approach the big 4 manufacturers and move that they delete manufacture of passenger seats on sport and supersport bikes in favor of fixed cowls. Im warming up my Gixxer1k right now, no way is anyone else getting onto the back of this already spooky bike.

Yup, I had envisioned myself snagging the flatbed and going to get my oil and the check for taking it. Now is the time to go and fill up all those gas cans with good wholesome, ethanol free petrol! We do live in interesting times.

I just brought out some more 80/20, burgers are going to happen again but I'll try a lower heat and see how she goes. I was dining with a few friends and one ordered the steak "blue" and had to pretty much insist. I used to fear the pink and had my steaks med/well to well. That is until I tried a rare one under dim light (I didn't realize) and it was so much better than my same cut cooked well. I've since been ordering med/rare to rare. I have a thing about cold food so I like it as rare s I can get it and still have it warm inside. I cant believe I wasted so many years of my life cooking meat to death. Also cant believe I wasted so many years thinking I wouldn't like sushi or sashimi. I wish I had opened my mind long ago! Sorry, I was speaking in, as my wife would say "food porn" but I prefer to call it "dining erotica". I cant watch the cooking shows or I have to run to the kitchen and start finding things to cook, or ruin as sometimes is the unfortunate result. If I'm cooking and it's going particularly well I get giddy and animated. I snapped a shot of the saute and steak, if I can lift it off the wife's phone I'll put it up. I've seen the cooking with foil on the grill, and I've never understood the answer in spite of asking. I dont think meat sticking to the grill has never been a real issue when Ive cooked outside. For burgers I like to slap them right over the fire to get a good sear on each side, then move them to the non fire side to cook it out over indirect heat and hopefully get that lovely smokey flavor. Often it works but I still struggle with consist results on the grill. But I digress, I know many folks that take the grill very seriously can get more consistent and often better result than I can. I have vowed to grill at least twice a week all summer and try to up my game there too. We are going to set up a "dirty kitchen" outside for my wife, her cooking/grilling style and mine differ quite a bit, so I'm anxious to get the authentically and maybe integrate her outside cooking style with mine to improve my results and shake things up a bit. Thanks for clarifying the no precook, it sounded good in my head but I suspected I was overthinking it. Do you grill by feel or use a meat thermometer?

Yup, whats all the fuss aboot. Time to go clean up! pitter patter!

I have seen these sorts of topics go off the rails so I see the validity to your point, and I have never understood why we attack each other when things get heated. I get a little bummed to see folks I have come to respect taking shots at ea. other. I still don't totally agree but I am moving my position a bit on reading your view. It's on us, not the mod, to be able to hug it out and agree to disagree after said debate. As I recall some folks did hug it out. It might help if I realize I'm a minority here (and virtually everywhere) and adjust my expectations. I know I'm an oddball misfit with a healthy skepticism of virtually everything, and a significant innate contempt for authority. I count many religious folks, conservatives and liberals among my dearest friends although those ideal sets seem too rigid and make not a lick of sense to me. It was a revelation to realize that I did not have to understand/agree in order to accept and tolerate. I really like the wild diversity of the friends I do have, it's overall positive and has helped me evolve greatly in the last couple decades. Sometimes I forget what hot buttons these subjects can be and also that written text lacks connotation, contributing to misunderstanding and hard feelings. I feel like if we were all sitting at a campfire smoking a fatty or knocking back brewskies none of these subjects would elicit actual conflict I still don't care for censorship or fully agree, but I guess I get why it was used here. Thank you for speaking up, I'm glad you did.

I have a set of the OEM (I think) headsets and all the cables for my Venture intercom/stereo. It's still in the packing (not sealed) and It's looking like it's unused. Mine is an 89 Royale. When I got this bike I was going to take my wife on some trips, but she only wants to ride on the Vmax. I have had this bike for years and never once used the stereo or CB, so it's all going to come out to save weight, leaving me no reason to hang onto the headphones/cables. If this is what you might be looking for, let me know, it might take a day or two to get pics up. As far as price, I'll probably be good with whatever you believe is a fair price.

I'm going to give that seasoning method a go. It's hard to regulate temps that precisely on the BBQ as the coals do very and taper off. I'll give er' a go in the oven and see how it goes. I've decided to bring my old Griswald out of retirement and mill it down to eliminate the high spots I've noticed, then I'll keep it for fish, as has been recommended to have a separate skillet for fish/seafood r/t the imparted flavors that may linger in the seasoning. I'll also try a lower heat for ground beef too. I've read that once the meat is slapped into the griddle it has to be left alone for a few moments for that initial sear, or it could stick. I found this to be true. I also considered slapping them into a pan for a quick sear then moving them outside over the coals to complete the cooking. Has this ever worked for you? So far the best burgers I have made came off the grill and never saw a skillet. Maybe a good sear is not as critical for ground meats as it is for cuts of meat? I can also see how a smooth surface might be better for ground meats. I have seen two very strong followings for either finish, initially I did not care for the gritty finish but I have to say, it's growing on me pretty fast. Before I was using not only the wrong cuts and technique but obviously the wrong pans. I have to credit Youtube for having several tutorials. Last night I did a 1.5" Tbone, it was more than enough for both wife and I. The bone-in required a couple more minutes in the skillet, I used high heat for a good sear, then on side two I dropped the heat to med/high after a sear to get to the med/rare goal and add the fist full of garlic cloves to sizzle in that bath of oil, butter and juices along side the steak. When I pulled the steak out it was just awesome, and the pan was completely clean, nothing at all stuck. The meat was done and was allowed to stand while the garlic cloves were joined by sliced baby bellas and another slap of butter which sauteed with 0 stickage as well. Quite impressive, a quick wipe and DUN! Those mushrooms seemed to soak up all the butter and juices, they were exploding with flavor. When I have the successes (after many failed attempts over the years) I get manic and giddy like a child on Xmas morning. What type of Spatulas do you favor? I'm leaning towards picking up a soft and a rigid metal, I see some smooth rounded ones that look perfect for cast iron. What do you use for a meat thermometer? I've been without but I think at this point if I want to up my game further I should have one. Thanks for taking the time to respond! Imma put this guidance to good use.

I've been bashing these Chinese kits as loudly and proudly as possible, your experience is quite common with the Chinese kits/parts. Countless folks have ordered an done their carbs with them only to have to pop the rack right back off and redo them with K&L (Japanese aftermarket of known good quality) or OEM Yamaha ($$$$$). I used K&L on both my Vmax and Venture and all is well. I got my diaphragms out the UK, there is an Ebay seller that makes them there. The full set of 4 was a lick under $100 shipped and they got stateside here quite quickly. They are a touch heavier than the OEM so I recommend getting all four. Generally speaking, NEVER EVER put Chinese aftermarket parts on your Japanese, Euro or American bike, car or truck, or household appliances. Dont buy anything form China that touches your food, or goes into/on your body, or will cause any distress when it fails to perform it's intended task. A few things I've noticed, especially online/Ebay. US Seller (guy here in USA selling stuff from China) Dont be fooled by the big proud American flag icon on the ad. Unbranded (stuff from China) Price we want to pay vs the fair going price for quality versions of essentially anything (more crap from China) Made from global/international materials (Chinese pot metal or deteriorating rubbers and plastics that don't stand up to time or elements, like bowl gaskets) Packaged in the USA (made in China) Distributed by insert USA company here, but almost certainly (made in China) Counterfeit items packaged and advertised to look like the authentic items are also a HUGE problem. If its on Alibaba, it's almost certainly Chinese junk. The Counterfeit items are such a problem that it has been included in our trade deal negotiations with China. A quick internet search will usually get you information on how to spot specific counterfeit items. I've had my best luck using sellers that have long histories and at least 99.9%+ feedback, then I read the negative feedback to make sure nobody has received bogus items from said seller. I generally find that things NOT made in China will boast MADE IN USA (or wherever) If you have to search for where something was made, probably China. Sorry you had to find out this way. Sellers and mfrs can be VERY deceptive on Chinese made items, we must always be on our toes and a little DuckDuckGo search can be a great source of information on how to spot quality vs Chinese items. Very sorry your going through this, is it up and running now?

As far as I'm concerned you can rock on with whatever happens to be on your mind. I tend to take religious commentary in the spirit in which it is intended. I was hoping Don would chime in on why one was cool and the other is like cooking meth in a shopping mall food court (remember shopping malls? haha). Short of being proselytized I would never want to stifle or censor anyone's religious thoughts, speech or practices. As a freethinker I consider my views to be different, not opposing. You are golden in my book, please express yourself however you would like. ALSO...changing gears... Since this is still a Chinavirus thread I have noticed some relevant coverage about the drug trials that have been taking place here in SD. I guess we make great guinea pigs haha. I have not been tested for Wuhans gift yet. I'm an RN but I've been over a year out of commission for medical reasons so I'm involved in no way and have no inside information. I'll link a local news article, I've seen other articles I cant find right off that essentially corroberate this. I'd like many more details to sate the science side of my brain and know how these meds are working, what their action on the body and disease process is. I don't suspect anyone knows for sure yet. Some positive news to have with morning coffee. It's quite early to call it a win, need more test subjects and more time to see LT effects if any. Still a reason to smile on this awesome day. https://www.kotatv.com/content/news/New-York-doctor-tells-us-about-his-impressive-results-with-hydroxychloroquine-as-South-Dakota-undergoes-clinical-trial-569682111.html

Done and done! Even if we find a cure today it will take years to get back to where we were before the Chinavirus, which as I recall we were heading into a downturn anyway. We are tough and can weather a downturn, we always do and come back to enjoy the good times. I still know a good many folks that experienced the dust bowl and are tough as nails as a probable result. We can take a kick or two to the cubes and survive, it's our way. I'll be passing you that beer

If a couple makes 6 digits there is 0 excuse to not have at least 12 months living expenses put away. Everyone else better have at least 6 months put away. Anything else is a strong indicator of living beyond one's means which should warrant NO taxpayer intervention. Since there is an additional $500/child (up to three), we taxpayers are already subsidizing people that have kids. Why the F are we incentivizing child-having, and now further enabling/rewarding it at the tax payers expense? Seriously... I blame nobody for taking what they can from gov, we are all overtaxed as it is, I do blame folks that make a good living and are now already in trouble. I was actually quite shocked that the cutoff was so lofty. I know some folks are hurting and it does suck, but that still does not justify going deeper into debt this early in a crisis and for folks that make enough that they should not need it yet. I do hurt for the long term effect of this crisis, it's not going to be easy for many and the effects will be lasting. I'm not sure what we are going to do then if we're already spending this much. Am I the only tax payer that has a really sore starfish right now? Back to your normally scheduled programming

I didn't even name the POTUS, you did haha I'm only doing the math and looking at facts. This wasteful spending in DC is definitely going to hurt later when it's time to pay the piper (read, dramatically increased taxes). Those in DC are forcing us (remember that gov has no money of it's own, it's all our money) to bail out industries that should have been prepared, but were not. They money we are getting now was already ours, it's more of a distraction than a gift of generosity. No free lunch from DC I'm afraid. It's the perfect time for them to get away with PLENTY of nefarious BS legislation and silly spending while we are all looking the other way. Have you seen where the rest of this money is going? "they" are in DC now because it's the perfect time to get away with virtually anything. Nothing selfless or heroic going on there there, I can assure you. it also occurred to me that you might be using sarcasm, in which case I'm goign to laugh with you:beer: nothing but love brother, nothing but love.

I call it a 0 balance on my credit card Bucks! I could also call it "Free money today that my grand kids will have to pay back with massive taxes/interest/fees, also subject to fraud/theft/mishandling by those in charge.. Bucks". Is that one too long?

I use European butter for cooking in, it's not cheap but it's definitely better. Butter is butter like oil is oil and tires are tires. Big differences indeed. I have I believe worn the seasoning down a couple times as the color I could see on the bottom of the pan looked closer and closer to the metal underneath, and they got stickier. I'm starting to think that my seasoning methods might be to blame for "worn thin" seasoning. I dont usually have trouble until there is ground meat involved, which there often is. I decided to leave some of the "grit" on the Lodges as I was having trouble keeping a seasoning. I'm going to hold course for now as they are smoothing and improving. I LOVE the way these do cuts of meat, the sear is second to none, AMAZING!! I often do sausage and onions, I add the onions when I flip the patties and go to a low/med heat until the onions begin to brown and caramelize. The onions are like candy and the flavors are just indescribable. It has sure upped my food prep game. I've seen some carbon steel pans, never used one, but I hear they are cared for and used just like the cast iron. One day I may give one a go. There is some good insight here, I'm going to stay the course and hopefully get better at it. I almost threw a photo of this mornings breakfast of poached eggs (wifey did) and the sausage, onions and hash browns. Very simple and off the charts yummy. I've put on a few lbs since putting these pans into use. You all are great! thank you!

Seems like the snippets in this thread that are not related to the Chinavirus are already water under the bridge, everyone has hugged it out and I think we're all good now, yes? I'm going to speak up against censorship in this case, IMHO it would be an over-correction given that we are all adults here and it was heated barely and briefly without personal attack. I enjoy this community in spite of the censorship, but I will respect moderator decision as it is his board and his call. Also, I would like to know why religion is allowed and not politics? I'm not offended by either, I have thick skin and opposing views and beliefs don't cause me to become upset or to loose sleep but it did not escape my attention. I'm not talking about the prayer request room as that is clearly marked and can not be stumbled into by accident, but general religious reference and sometimes biblical stuff is allowed to totally fly where anything political is cut off like a gangrenous foot. This is not a complaint but an observation/question. On the light side, my wife showed me this parody video this morning, got a decent chuckle out of it. Hopefully someone else will enjoy it too.

Okay, the internet is full of a bit of conflicting information on this, but I have been lately picking up cooking on cast iron skillets and loving it, even after a learning curve, which I may not be totally over. They are amazing for so many things. I made some spectacular rib-eyes the other night after watching a handful of youtube vids to get the jist of it, the first time I have been able to make steaks to my own satisfaction, maybe some of the best teaks I have ever had, so I'm all happy about that. They did leave some bits stuck in the pan but I know that is part of the deal. I have no trouble if I saute shrooms and onions, hash browns come out awesome, scrambled eggs can be a little bit tricky but largely it works well enough with some sticking. I figure for eggs I just need to break the pans in a little more, I know eggs are an acid test for cast iron skillets, so I didnt get heart broken the times they didnt really slide out but still came out delicious. Clean up is always a snap though so I dont think I'm killing the seasoning. If they feel a little sticky or look thin I might do a tune-up seasoning or two to keep them up, I've had a couple times where I figured the seasoning was wearing thin or feeling a little course/dry so I re-up it. When I started cooking on these pans I cooked sausage and bacon, other oily stuff or vegs. I know animal proteins are a little less forgiving than plants. I'm stumbling on ground meat. I tried a ground turkey and it just stuck like mad, cleaned it all up and tried again a few days later with what I think was a bit too much oil, but in the name of science, still stuck. I did some burgers today and they had great sear and were quite nice, but they started sticking to the pan right away, not like turkey, but enough to be annoying. I let it cool a few minutes to barely touchable warm and put enough hot water in the pan to cover the bottom and within about two minutes it was a very easy clean up, leaving the seasoning intact, I think. When I season I do 200 deg/10 min, then I take them out, do the oil rub all over(I've tried many oils but I'm on Canola oil now), then 300/10 min, remove and wipe excess oil off, then 1-1.5 hr at ~450, allowing to cool completely in the oven before removal. I've tried many ways of seasoning and this one seems to be the best so far. I want to try linseed oil but A, I hear it is brittle and can flake off, B, it's spendy and I cant find any. Before I cook I gradually preheat the pans on the stove top, then add oil and begin cooking. Normally when the cooking and the pan has cooled enough to touch without profanity then I'll walk to the sink, run some hot water and just use my hand to do a quick cleaning, then heat again for a couple minutes on the stove to dry, then re-oil and put away. I know this is long and has jackola to do with bikes but I suspect I may be asking the right bunch of folks. The pans I replaced were flawed, My newer 8 and 12 are Lodge, which I used 80 grit to knock down the high spots that would catch a spatula, they gritty finish was not consistent, but they are dirt cheap pans that have quite a following. I left them gritty, just got them consistent with the 80 grit, then seasoned 5 complete cycles before using. I've seen some folks smooth them out completely and others just start cooking on them.My 13" is an Epicure, also gritty finish but splendidly consistent, so I just left it alone and went to using it. It's probably the best one of the bunch. Sticking is minimal and clean up is a snap. Usually with any of these pans when I'm done cooking I can just let them cool a little, run them under water and simply wipe any food bits out by hand. Also as I cook on these pans they are getting smoother so I guess I'm building up some seasoning in the low spots. These are MUCH easier to keep seasoned then my old Griswald, which was smooth but had high spots, I think someone tried to refinish it. If you use cast iron, and somehow got to the end of this plea for help then thank you! If you have any wisdom or tricks to offer, then double thank you!

One thing is certain, with China's rich history of blatant dishonesty and misinformation on damn near everything we will never be certain of anything that we can not scientifically prove ourselves. That being said, I do believe it was an accident. Not because China somehow has a moral issue with causing the deaths of so many, even their own, but because they (IMHO) would put greed ahead of everything, including vindication or their contempt for cultures not tolerating their oppression. I think the bottom line is that for no reason would they willingly wipe out masses of folks that cant stop buying up their crappy products. Japan has vowed to start divesting from China, and its damn well past time for us to do the same, not only on a national level but on a personal level too. What more has to happen before we collectively start paying attention? Can we now stop funding their vile behaviors? I hope so! Don, Thank you for the second warning shot, feeling like this one might be slipping onto thin ice haha.

I can see some political overlap, but at it's core it's just doing the math. What have we learned does not reflect well on China, again. A lot of politically incorrect truth is being tamped down. This is not the first China virus, and seeing how China is going back to business as usual it will likely not be the last. Off the top of my head we had the Asian Flu, SARS, H7N9, several flu strains and a handful of others I cant recall. This is a pattern with some predictability, it will happen again if we continue to enable the behaviors and soften the facts. This Chinavirus knows no political boundaries, everyone is fair game, and the next Chinavirus will likely be just as all inclusive. Politics and personal views aside, we better start learning whatever we are going to learn, and fast! I hope the very mention of China does not make this political, but it's a vital piece to the puzzle. It cant be ignored unless we are totally cool with this happening again in a few years. There is a political goldmine here, but it looks like we have largely avoided that to focus on just the facts. I hope this can go on. Thank you for the warning shot before shutting it down.

I have been quietly (or not so quietly) voting with my wallet, even before it was trendy. I think I've had enough inferior junk made under non-existent quality control from possibly toxic materials to last at least two more lifetimes. It does not have to be made in the USA, but it best not be made in China. I rarely even to go the stores that sport an overabundance of Chinese stuff, like Walmart and Target et al. I recently went to Target to find a couple reusable travel mugs and some kitchen utensils, they have tons of stuff, all made in China, even some items that carried premium price tags were made in China. I left empty handed because they had NOTHING made outside China at any price point. Too bad, I'm willing to spend more to buy quality items from my neighbors and allies. These prices I saw should fetch quality made versions of the these items. If we dont start thinking about how we spend our money then we get what we deserve. I will continue to do my part by buying non-Chinese made products. We cant force China to stop sending that crap over here if all we do is stand in line to buy it up. We have to wise up or this will keep getting worse. It's sad that most of the US dept stores are now doing what Walmart does with all the Chinese stuff. Quality items are out there, the internet is really great for finding them and even finding local retailers that focus on quality and not junk with high profit margins. I do like the adage that the best predictor of future behavior is past behavior. China has been conducting themselves and running business like this for decades. As long as we keep buying what they are selling we can only expect more of the same and THAT will be on us. Now that there is a light shining on this problem, thanks in large to current events, we'll see if that helps to change anything. I'm optimistic, I think it we are going to see some changes.

Just spitballing here, bear with me. Try the guidance offered above first... Patch is right, more specific description of symptoms will help us get closer to the issue. When it starts to fall on it's face, is it bogging like out of gas or is it breaking up/missfiring/sputtering during the power loss? At about what RPM does it start to get fussy? The carbs being rebuilt doesn't necessarily mean they were done properly or with quality parts. When the carbs were rebuilt were the parts/kits used OEM Yamaha or a Japanese quality aftermarket like K&L? Chinese kits are all to often a source of headaches. A couple simple free checks to RO other possible issues. When you installed the new plug wires did you check where they slide into the nose of the coil for that green gunky buildup? You installed new plugs, how do they look now after having run it. Each plug should tell us something. The network of vent tubes that are fixed to the top of each carb, make sure those are free and clear, if they get plugged up or kinked they can cause problems. Were the carbs synchronized after re-installation? Out of synch doesn't really hit me for what your describing, but again it's a quick free check if you have access to a meter. Wet float level check can be done without tearing into the bike, adjustments will require removal of the rack though. Float levels are critical for CV carbs. Wet float level checks are the same process as for a Vmax and I think there is a youtube video on that. I had something similar with my Vmax falling flat after about 4k, I found the issue after looking down the carbs while it was idling, as I blipped the throttle I noticed one slide was sticky and not responding like the other three, I sorted that out and problems solved. Keep in mind it will run like **** without the air airbox, filter and lid snugly fastened in place, CV carbs rely on that intake restriction to function correctly.

It was amazing in the Black Hills today! The sun almost made my leathers feel too warm. We had a foot of snow a few days back (melted on the double quick with a strong showing of sun) and we're expecting another foot over the weekend, but today was bare, dry and the strong smell of the pines let me know spring is indeed here! I'm all giddy like a child now. My Yamahas are still winterized, BUT I finally took this opportunity to ride this 09 GSXR1k I've been tripping over for a huge chunk of the winter and not yet had the pleasure of riding. I headed through Custer st Pk, Keystone, Hill city, 44, 385. I took her out on the 79 to see what she could do. It's so stupid fast, I dont know how fast it is, but it's completely redikolus! It hit an indicated 150+mph (probably closer to a real 140-ish) with a couple quick wrist flicks, I still had a bunch of throttle and some gears left. The power just keeps coming and coming, it was still pulling hard when I looked down at the speedo and backed out of it. I still dont know what it feels like approaching redline, but I'll bet Puc knows..., Dontcha bud? haha. I know it's not Yamaha or Venture specific but this is the BEST ride I've had in a very long time. I thought this bike was going to be a handful, but it's absolutely brilliant. Very civilized and usable, not nearly as uncomfortable as I thought, and super competent. It's probably the safest bike I have ever ridden, assuming saintlike restraint. Bucket list item checked, now who wants this absurd machine haha? Have a great weekend everyone, be safe!