CrookzV4

It's catch 22. If you wait for DAS, you'll get bored. If you do A2 then DAS, you'll spend double the money and have the stress of having to pass double the tests.

I've found the problem. Just kidding. Idle doesn't sound right.

ta-da You just get used to anticipating these things, and thank god for the strong brakes on this bike. https://www.youtube.com/watch?v=UHJf8GxCTD0

I use Infinity in Chiswick. Shame you're not going to the show, got 2 pairs of fully lined kevlar jeans with knee pads for £175.

Firstly I'd have done the same as you. Secondly who trained you? They should be pointing this out. I did my test in Uxbridge but can't remember this roundabout. However my trainer went over the double roundabout with me several times, which did come up in the test.

In my experience the technology isn't there for alarmed disc locks. I've had two different Oxford ones (Screamer, boss). Within days of using both, as soon as we got wind or rain they went off constantly. Both times Oxford said it was a faulty sensor, but I don't believe them.

I daren't go too far on this bike! Likes to break down when it leaves the M25... Maybe when I get my next one in summer...

Anywhere in Essex countryside, or Surrey countryside, trips to Brighton etc. etc.. anywhere really

My version of refried beans, probably frowned upon by Mexicans but it tastes nice. 1. Microwave a couple of tins of pinto or red kidney beans for 5 minutes or so in their water 2. Fry an onion and couple of cloves of garlic in a tablespoon of vegetable oil for a few minutes 3. Add 1 tbsp of ground coriander, 2 tsp ground cumin, 1-2 tsp chilli powder, season and fry for a minute 4. Add the beans and water, cook for approx. 15 minutes. Add more water if needed 5. Squeeze of lime and fresh coriander, then half-mash it all Serve with a soft fried egg, tortilla, guac and anything else mexican. Tequila if you are that way inclined

Just made sea bass and turmeric potatoes in rasam broth, very good. *Might have stolen this from Ottolenghi* 30g ghee 6 sea bass fillets (840g), skin lightly scored 1 tbsp lemon juice 10g coriander leaves (optional) coarse sea salt and black pepper Potatoes 620g Desiree potatoes (or a firm, waxy variety), peeled and cut into 21/2 cm cubes 15g ghee 8 stems fresh curry leaves (20g) 11/2 tbsp yellow mustard seeds 1 medium onion, finely diced (100g) 4 garlic cloves, finely diced 1 tsp ground turmeric 2 medium tomatoes (170g), halved, seeds removed and roughly chopped (100g) 10g unsalted butter Rasam 100g tamarind pulp 1 tbsp sunflower oil 2 medium onions, thinly sliced (200g) 8 garlic cloves, crushed 11/2 tbsp garam masala 12 stems fresh curry leaves (25g) 2 large dried red chillies 3 large tomatoes (300g), each cut into 6 wedges, 2cm wide 1 Place the potatoes in a medium saucepan and cover with salted water. Bring to the boil, then reduce the heat to medium and simmer for 10 minutes, until just cooked. Drain and set aside. 2 Wipe the pan dry and return it to a medium heat with the 15g of ghee. When melted, add the 8 stems of curry leaves and mustard seeds and fry for 2 minutes, until fragrant. Add the onion and garlic and fry for another 3 or 4 minutes, until starting to soften. Add the turmeric, tomatoes and cooked potatoes, stir to coat the potatoes with the spices, then cook for a minute or so before adding the butter, 1 teaspoon of salt and a good grind of black pepper. Cook for a final minute, then set aside and just warm up when you need it. 3 To make the rasam, pour 900ml of boiling water over the tamarind and set aside for 30 minutes, for the pulp to soften and disintegrate in the water. Use your hands to break up and dissolve the pulp, then strain through a fine mesh sieve and discard the seeds. Put the sunflower oil into a large pot and place on a medium heat. Add the onions and garlic and fry for 4–5 minutes, stirring from time to time, until starting to soften. Add the garam masala, 12 stems of curry leaves and chillies and fry for another minute before adding the tomatoes. Pour over the tamarind water, reduce the heat to medium-low and simmer very gently for 15 minutes; take care that it does not come to the boil, as this will cause the tamarind pulp to split. Add 2 teaspoons of salt, stir through and set aside. You can leave this to infuse for a few hours and then, when ready to serve, there are two options. For a more formal look, strain the rasam for a clear broth; for a more rustic and informal look, you can skip the straining and keep the onion, garlic, curry leaves and chillies in the pot. Either way, you’ll need to return it to the stove and warm it through before serving. 4 To cook the fish, place a large frying pan on a medium heat and add the ghee. Use 11/2 teaspoons of salt to sprinkle over the skin side of all 6 fish, along with a grind of black pepper. When the ghee has melted, add the fish to the pan, skin-side down: you might need to do this in two batches so as not to overcrowd the pan. Fry for 3–4 minutes, until crisp and golden-brown. Use another 11/2 teaspoons of salt to sprinkle on the flesh side of the fish, along with some more black pepper, then flip the fish over and cook for a final minute. Remove from the heat and drizzle with the lemon juice. 5 To serve, spoon the warm potatoes into a bowl. Place a fish on top or alongside, skin-side up, and ladle over the rasam. Finish with a sprinkle of coriander, if using, and serve.

What I hate is the fact they'd have held a protest if he died. Like for the woman who died undertaking an HGV at Bank junction.

Today's winner. https://www.youtube.com/watch?v=Dzdv6rT9gYU

http://i.imgur.com/Y8F7oJ2.jpg Today on the A4....

Ditto^ I used to have Sony Vegas which was brilliant but not free.

Thought it was to do with break down of material, affected by how it is stored.

Finchingfield, Essex is teeming with bikes in the Summer. In terms of businesses there you could name Bosworths Tearooms (lovely people) or The Fox Inn.

I discovered Slovenia in the Summer. Oh how I would love to ride there. Great pics.

SSD or HDD?

Shawshank Redemption.

I had the same thing when I moved to my bigger bike, the pain was almost unbearable. After a few weeks it was fine. Your body just needs to adjust. Every time I get my clutch adjusted the problem re-appears and then goes within a few hours/days!

I just spent a good half hour doing mine yesterday as I finally got a paddock stand. I used brake cleaner (some will say not to - it's what my mechanic friend recommends), a brush like the one above and a rag to get rid of the grime. Put some card behind the area I was spraying to prevent it from going anywhere else. Once clean, use chain lube and cover the length of the chain. It is now a shiny gold as opposed to black long overdue.

Try and borrow some boots from a friend, or maybe the training centre will have some. Or..if you are serious just buy bike boots pre-CBT.

If the weather stays like this... probably somewhere out West of London for lunch e.g. Loomies as the weather looks good. Or even north to Finchingfield. Feel free to join me.

I did 18 months on a CBT and I am glad I did. Hands down I'd have been involved in an accident if I went straight to DAS. Not had one in the three years I've been riding.

Don't let the buggers get you down! Just make sure you do their thinking for them if at all possible. I try, but sometimes they are too stupid to predict.