Something for the "Old Guys"

We recently promoted a SportBike Rally in the Texas Hill country. As a part of the Motorcycle Show I brought a few of my personal favorites. A VERY rare 1986 GSXR750 Limited( one of likely less than 300 units world wide) a Ducati 916 SPS(one of only 150 to reach America) a nice semi stock RC51 and of course my 550 Seca. On the ride after the show on Sunday I picked the Seca to join in the fun with the modern SportBikes. At the 1/2 way point we took a break and I commented on the younger guys on older bikes having to babysit me on my moped. To which one of the Riders who knows me remarked"you would probably smoke me on that thing if you tried!".
Challenge accepted!
Riding a 25 yr old bike at a race pace on prehistoric tires, is well,,, a challenge.
To my advantage, I have 20 something years of club racing under my belt, and they were all street riders.
The effort was heroic if I say so myself. It was a handful and weaving the back like a wet dog shaking. Moving forward over the front end and hanging off further settled the rear but began to push the front somewhat.
Hey!
Where did the kids go? Well I caught an occassional glimpse as one or two would build enough straight line speed to approach me on the corners, then it was bye bye again! Once the road straightened out the fun was over and they were gone. At the end of the day, the guy on the GSXR remarked" I don't know what was worse, watching that thing shake head to toe, or the fact that I couldn't pass you till the road straightened out!"
Mission accomplished! Young lauded much respect on the "OG" and maybe learned, it's not just about what you ride, it's about skills.

SRADkneedragger

 

What is the best modification you can do to go faster? DRIVER TRAINING! Take a course at a track, and lap times will drop, I guarantee!

 

Most young guys are horrified watching us slide to and fro on old bikes and like to hang back and look on in amazement how fast we can make them go. Went on a dealer ride years ago on a bone stock original 73cb750 and after 40 min the field had gone from 25 down to 5
You obviously have ridden the basic stages of mc evolution.

1973 big kz900 big power(at the time)
Good brakes but rubber frame
1983 vf750 interceptor great brakes good frame small front wheel made for great stoppies but still bias tires
1996 gsxr750 omg wheelies for ever and just about track ready out of the box

So when us old guys ride new bikes is seen too easy to go fast. Many a time when riding home from various dealerships I have worked in the past the look on officers face when I take off helmet and they see the mop of almost white hair the ask about the bike and merely a warning to slow down from a kid cop half my age.

 

I know if I dropped 50 lbs in body fat my bike would go a lot faster!

 

But extra lbs above cg of bike means bigger wheelies...lol

 

I gotta cut back on the Canadian bacon!

 

Canadian bacon doesn't have any fat.

 

Yea but biggest scam ever, pork producers cut back on herds due to feed costs and big drought in US and 500 gram packs became 375 gram and same price ..... I call bullshit
We go through 2-3 packs a week around my house

 

A bit of trivia; at last year's Wisconsin State Fair, one of the Blue Ribbon food products (don't recall the category . . . seems there are categories for everything).

The Blue Ribbon 'meat product' was Canadian Bacon wrapped in bacon. A giant Bacon Loaf - not too hard to be a winner with that.

 

Hmmm
Bacon wrapped bacon, sounds a lot like
Win win!

 

Having ridin old bikes prior, when the 1986 GSXR's hit I simply couldn't believe it. They were , at the time, a straight out of the box RaceBike! The, power, brakes, suspension and weight were, unmatched by anything that had ever hit the streets. Years later as I'm working on my '86 GSXR750 Limited SuperBike restoration instill marvel at it. Not only at how phenomenal it was at the time, but how far it has been eclipsed by my Wife's '07 GSXR750. Riding these two Bikes back to back is an eye opener to say the least.

 

I actually live in the part of the U.S. where beef and pigs are made into tasty meat products. Feed prices went up due to an extreme drought and a few harsh winters that killed off as much as 40% of the cattle herds and a similar amount of the stock at pig farms (beef proces actualy dropped two years ago when herds were being culled to avoid cattle dying during the extremely dry summer months) The rising prices is not a scam; it's the nature of food production. The rains this year have nearly eliminated the drought in the Midwestern U.S., so prices may begin to fall as soon as next year if the weather cooperates and if the roads that were washed out can be reconstructed in time.

 

I know it's not a scam, it's just that we LOVE bacon and I hate paying more. As for the price dropping is like the oil companies are very slow to drop price at the pump when barrel price falls but very quick to raise price with rising barrel price. Yes it's a supply and demand thing but I LOVE BACON !!!!
About to put a whole pack of bacon on to cook ........ Mmmmm BACON
Oh crap I'm drooling on myself

 

We buy our bacon (and most meat products) from local farmers at the market . . . We pay a lot more for that, but I tell you I can taste a difference between pasture and non-pastured flesh. Those finished on grain are a close second. My motto; if an animal is raised with respect (love) and fed what nature intended it to eat (bovines are ruminants and should graze), that you can taste the happiness that the animal enjoyed whilst alive.

A happy cow/ pig/ chicken is a delicious meal awaiting to be eaten.

 

So how much @ lb do you pay for good bacon
Might have to start importing direct

 

An animal raised with love is a pet.

 

Mmmm bacon

 

Mmmmmmmmmmmmmmmmmmmmmm BACON

 

Bacon and brussels sprouts...mmmmmmmmmmmmm

 

A pig raised with love is a tasty pet......sorry, had to go there.

 

Sometimes pets are delicious!

 

I know My wife and I go out for Chinese food quite often.

 

Bacon - $10.50/lb. (US Dollars) - This is one of our favorite 'go-to' farmers:
http://www.dominionvalleyfarm.com/pb/wp_5b9cec5e/wp_5b9cec5e.html


Obviously at the higher prices we don't eat massive amounts of meat - in fact we are currently 'urban farmers' and grow a huge variety of our own produce. This may change as we put a bid on a farm property . . . . <fingers-crossed>. We can then start raising our own animals (as well as pets) - the secret is; you do NOT name the animals that are going to become food. Bonus - if we get a farm and it has a barn, then you know what fits in a barn - MANY bikes!!!

 

Thays expensive bacon. I pay about 4.75/lb for excellent, fresh bacon from the butcher shop owned by my grandmas brother for over 60 years. And that's canadian dollars!

Canadian bacon (peameal bacon) is my fav tho, with HP sauce *droooool

 

The best bacon I ever had (best ham too) came from a hog that I paid to have raised for me. Total cost for processing and all was $350.

 

Best bacon I ever had came from tofu.




Just kidding. Nobody likes that stuff.

 

I like Tofu. It's good (honest).

 

When prepared properly it is great.

 

I agree. 1)Wrap two quality thick bacon slices around tofu. 2) Smoke slowly over your favorite wood. 3)finish off with pan sear. 4) Throw out tofu. 5) consume bacon.
Nothing better!

 

Seriously - that ^^^ was funny.
But seriously again - I have gone from meat eater to vegan and back. We now consume a lot less meat than we used to, which is why buying quality meat products* at a higher price works for our budget. . . . back to the tofu -

Tofu will take on the flavor profile of anything that it is cooked with - cook it with bacon and it will taste like bacon; great protein source as well as a source for calcium and manganese. Then there is fermented tofu - anything that is fermented is very good for your digestive tract (including beer!) - and when you start getting older - what you put in your gut (and what can help your gut) is high up on the priority list.

* pasture raised flesh's fat has good cholesterol!

 

Tofu will take whatever flavor you cook it with, but it will also keep the texture of scrambled eggs that have soaked in milk for a day of so, and IT WILL NEVER BE BACON!
This is one heck of a sidetrack...

 

Sorry about going off course.
I figure as long as we aren't in the Technical Chat or How-To section a little mindless rambling would be ok . . . .

 

"Tofu" happens, especially in the hangout lounge!
Now, back to how much better our bikes are than everybody else's!

 

Hahaha and now for my next technical thread
"how to prepare bacon on your XJ exhaust pipes"

 

I prefer brisket nested above the clutch for six to seven hours (not a joke). Makes for a nice reward at the end of a long day's ride.

 

Inquiring minds want to know . . . .
Wrap in foil and go for a long ride?

 

Could I fit ribs in there?
This thread is delicious!

 

Yep. Just a small cut though. Not enough space for a whole brisket (unless you're driving a truck).
Brats are good too, and work better if you want lunch in about an hour; just have to put them somewhere a bit warmer.
I'm gonna have to dust off my moto-cooking skillset this summer. I haven't done any for years.

 

Years ago as a backpacker, I would roll a steak in a roll, tie it and freeze it. Next wrap it in foil then a space blanket. Lastly I would roll it up in the center of my sleeping bag. Wa, la! Steak for dinner the first night while everyone else was dinner on fine dehydrated consumables, I was feasting on steak!

 

Hey guys, I know that we pretty much wrapped the bacon/tofu discussion, but I was packing up my stuff for an upcoming move, and I found this toy. I actually forgot I had it. When I found it, I laughed so hard I almost cried. Check it out:
http://thecelebritycafe.com/feature...iews-mr-bacon-vs-monsieur-tofu-action-figures

Still in the box. Should I open it and taste it?