Seconded. Also useful for hanging silpats and other odd, sheet-like things to dry.

The best thing to do is go to a good bike store. Because of differences in geometry, there's a good chance that the correct size will depend on the manufacturer.

"Just a quick cleaning, lube and adjustment?"

Sulfites are added to wine to control (and stop) the fermentation. They're not exclusive to red wines.

I agree on most counts. One of the bonuses of a more expensive bike is not only will the original components be better, but they will be easier to service and replace. For example, no amount of tuning will ever turn a crappy wheel into a good wheel. But take a good wheel in for service (truing and hub service)…

For me, the inconvenience, "feel," and aesthetic drawbacks are negligible. So I wear a helmet at all times, figuring that even if the potential benefits are negligible, it's a least a wash.

How much are you looking to carry? Messenger bags come in a wide range of sizes and are pretty good at staying out of your line of sight.

You could start at [www.bikeforums.net] . I'd also ask at a reputable local bike store who could maybe put you in touch with local groups.

Chains with a master link, allowing the chain to be removed without manipulating the pins, make for very easy cleaning. I wouldn't buy a new chain without one.

For what purpose? Riding trails, commuting/getting around town, etc?

Same reason why people buy TVs to put in front of their treadmills—it's more entertaining (in this case, to go faster).

That sucks. Other than making sure you're riding courteously and legally, there's not a lot you actively do. You might find some more help over at bikeforums.net, especially in the commuter board.

Presumably the etymology looks something like this: motorized bicycle —> motorbike —> bike.

Works well for the tetrapacks of tofu too. You don't need to be as stabby though.

You're 90% there if you just relax and realize despite the "ritual," ordering wine is no big deal. Odds are you're going to be perfectly happy with any bottle you order (see the freakonomics stuff that DawnFeargal posted below). So feel free to pick something willy-nilly. Or if you want help, ask the waiter or…

Depends on the food and your preferences. I'm normally a beer guy too, but the acidity of wine often complements some food better, imho. I find this particularly true for very rich dishes, or ones that contain fruit/tomatoes.

I think what most of the respondents are getting at is that even without the scale listed, it is clear that it's 325F. The author (and blog) are American, 325C exceeds the upper limit for household ovens, etc etc. Complaining about the lack of units in this article is like complaining that one doesn't specify AM or…

What's the matter? You afraid you'll crack under the pressure? You chicken? Afraid you'll wind up with egg on your face?

Japanese breadcrumbs, yes: [en.wikipedia.org]. They give more of a airy, crunchy texture to the crust.

Limiting factor is the roast pork...not that one couldn't roast, slice, and freeze a pork shoulder every now and then. It could probably multitask as a stand-in for faux...carnitas, chili verde, etc...