Product Review: Grease Monkey Heavy Duty Cleaning Wipes

Grease Monkey Wipes are one of those things that make you think, "Why didn't I think of that?!" The concept is simple: moist towelettes that can clean up a greasy mess. According to their website, "Grease Monkey Wipes use a natural citrus formula to safely clean grease, grime, oil, lubricants, adhesives, ink and much more. No soap and water? No problem! Pre-moistened Grease Monkey Wipes are ideal for cleaning mobile messes associated with biking, boating, driving, fishing, hunting, camping, and much more." They are safe for use on your hands for a quick clean-up after an unexpected mechanical problem, and work just as well to clean up the bike before putting it in the car after a race, or, in my case, positioning it along side my bed in hotel rooms across Italy.
Grease Monkey Wipes are sold in a canister as well as individually wrapped singles. This is where I think the Grease Monkey Wipe really shines, no pun intended. It's something that easily slots into your saddle pack between your spare tubes for that messy roadside moment. Fixing a dropped chain, changing a puncture, etc., can easily turn into filthy bar tape, ruined gloves, or worse, accidental exposure to poison ivy from cleaning your hands in the grass (I've never seen it happen but it's not unlikely). A Grease Monkey Wipe solves these problems. Plus, while traveling, cleaning your bike is no easy task and after rainy day a filthy bike can easily slop up a hotel room, not to mention your bike bag and everything else you're traveling with. And, you can't turn up at an Italian Gran Fondo with a dirty bike.
I received the Grease Monkey Wipe that I had with me in Italy in the goodie bag at the Hell of Hunterdon ride back in March. It sat around until I went to Italy and I figured I should bring it with me just in case. After an extremely wet day riding over the sand littered roads of Umbria, my bike was a mess. I first cleaned the bike with a sponge like towel thing I got at an Italian grocery store, mostly to get the heavy sand, dirt and water off the bike. What was left was a greasy filmy mess. I broke out the Grease Monkey Wipe. I couldn't believe how far the wipe went. I cleaned every millimeter of the bike, the wheels, between the cassette cogs, the chain, everything. One little wipe got my bike nearly as clean as I could get it in the stand at home. I was sold. The citrus degreaser works wonders. I plan to keep Grease Monkey wipes around both in the shop and on the road. A simple product executed perfectly. Highly recommended!!

Product Review: AG Russell Folding Cook's Knife II

If you followed my blog at all during my trip, you will know that for the first two weeks I was staying in a small one room apartment in Firenze, where I often prepared my own lunches and post-ride snacks from food gathered from the culinary utopia that is the Mercato Centrale. When I was planning my trip with this in mind, I wondered if there was a chef's knife that I could easily travel with. One would think that an item such as this would be readily available, produced by more than a few companies, but surprisingly the only one I could find was this AG Russell Folding Cook's Knife II. Luckily, it seemed like the perfect knife for my trip.

It might seem a bit crazy to spend $80 on a travel knife, but after a little deliberation, I decided I had to have it. And I can say that I am very glad I decided to purchase it.

The Folding Cook's Knife II is the updated version of, you guessed it, AG Russell's original Folding Cook's Knife. Influenced by the request of infamous Food Network personality Alton Brown to add handle scales to it, AG Russell decided to completely redesign the original knife. The result is a folding 4-1/2" Santoku. It's a beautifully made knife worthy of use both in travels around the world and in your home kitchen.

My initial impression of the knife before I even flipped it open and cut anything with it was it's weight. It's a nice hefty knife and once I opened it and put it on the cutting board, I could tell that the weight was nicely balanced. This is the first santoku that I have ever used, so coming off using exclusively french style chef's knives, it took a bit to get used to. Also, santokus, including this one, typically have shorter blades than the 12" knife I'm used to working with at home, so that threw me a bit as well. But, that said, once I got used to it, the knife handled very well.

As for the blade, AG Russell is highly regarded for their knives and make some seriously expensive pocket knives. However, I was actually a bit disappointed by the sharpness of the blade right out of the box. Before I left for Italy, I didn't take the time to sharpen the blade any further but it was plenty sharp to do everything short of slicing pomodorini efficiently, something that is best suited to a serrated knife anyhow. The quality of the blade is better than that of any other knife I own, so I am sure that when I get around to sharpening it, it will sharpen perfectly.

If you are planning on traveling and cooking and don't want to rely on the cutlery that you'll find in a rented apartment when you get there, or if you camp often, or even if you often find yourself cooking in a kitchen other than your own, the AG Russell Cook's Knife II is a great item to have on hand. I know mine will see plenty of use this holiday season. And speaking of which, this is a great stocking stuffer for that chef in your life.

 

Product Review: Swiss Stop BXP Brake Pads

Okay, I know, this might seem like the most ridiculous thing to review. Brakes pads are one of those things that most riders give little thought. But if I learned one thing from switching brake pads, it's that they are something that most riders should give some more consideration.

After my original Campagnolo pads wore out earlier this year, I switched to Kool Stop's dual compound pads. I didn't really notice any difference between them and the originals. I am not someone who usually rides in the rain, unless I get caught in it, so wet weather braking had not been a major concern form me. However, a few weeks before my Italy trip, feeling undertrained and anxious to ride, I went out in some questionable weather. Of course, five miles into the ride at the top of the first climb, the sky opened up. It was then that I found out just how terrible those brake pads were in the rain. That feeling of having no brakes as you approach the intersection at the bottom of the hill is something that is hard to forget.

Upon returning home from that ride and getting out of my soaked through clothes, I sat down behind the computer and ordered myself a set of new brake pads. I had heard good things about Swiss Stop and I've seen them on many pro bikes, so I figured they were worth a shot. After a bit of research, I found that the blue BPX compound would be the best pads for all conditions on aluminum rims. I had read that I was to be visiting Italy on the cusp of the rainy season, so the last thing I needed was to be flying down mountain pass switchbacks in the rain only to grab for the brakes and have nothing.

So, back to my original point; a brake pad review, why? Well, these brake pads are amazing. Throughout my month in Italy, I put them through it all; hard urban braking in traffic in Firenze, twisty mountain pass descents in Lombardia, race conditions in multiple Gran Fondi. The confidence they inspired greatly affected the way I rode, especially in conjunction with the Schwalbe Ultremo ZX Tubeless tires I reviewed earlier. I'll share this anecdote to that effect:

It was a dreary day in Magreglio, Lombardia. I had not planned on riding that day due to the weather forecast. I took the bus down to Bellagio, with plans of taking the ferry across the lake to visit the other lakeside towns. As soon as I got to Bellagio, the sun came out! I must have been the cycling gods tempting me. After walking around town and buying a loaf of bread, I headed back to the bus and back up to Magreglio. Of course by the time I got back up the mountain, the clouds had rolled back in. But I was committed. It was either ride or sit around all day at the hotel and do nothing in the deserted mountain-top town. So, ride it was. I decided to head to the Muro di Sormano, which was on my bucket list for the trip and check out the hill climb race. After riding up that epic climb, I stepped into the little restaurant at the top of the climb to try and stay warm and dry. In the process I ran into a group of British cyclists and decided to bail on standing around in the cold epic fog to watch the race and instead head down the Colma di Sormano with them. This is the 16km descent that has brought many pros to grief in Il Lombardia year after year, one that Dan Martin considered one of the most dangerous in any race. The fog was such that you couldn't see more than ten feet in front of your face and as fate would have it, it started to drizzle 500mt into the descent. I immediately went to the front. Even on the wet roads I had a great descent. By the time I got to the bottom I had nearly three minutes on the rest of the group. The confidence I had in my stopping ability in the wet conditions definitely inspired me to be able to fly down the mountain with no fear.

The point is, think about your brake pads a bit more. Swiss Stop BXP Blue brake pads are simply the best if you are riding aluminum wheels. I cannot recommend them enough.

 

Mezzi Rigatoni with Spicy Seitan Sausage, Roasted Peppers, Eggplant and Garlic

Every once in a while, I make my own homemade seitan. If you are reading this, you may be a vegetarian, aware that seitan is a meat substitute made from the protein of whole wheat. It can be found at stores like Whole Foods and Asian markets but it's usually extremely overpriced and if you want to get creative with flavors and usage, you'd best make it yourself. Luckily, it's not that hard to make.
Just like anything, there are multiple ways to prepare seitan, but for this recipe I chose to bake the seitan into "sausages" with a traditional Italian flavor profile. If you don't feel like making the seitan, you could buy prepared vege sausages, but it's cheaper and healthier to make it yourself. And if you're not a vegetarian, I am sure this recipe would be very good with actual sausage, removed from the casing when cooked.
There are three main things you need to prepare for this recipe: the sausages, a very simple marinara, and the roasted (or grilled) vegetables. Of course, you also have to cook the pasta but that's kind of a given for any pasta dish.
*****This is a multi-step recipe so, as you should with any recipe, be sure to read it through before starting to cook so that you can be prepared for all the steps. The last thing you want to do is end up with a pan of cooked sauce before you've even brought your pasta water to a boil.*****

First, prepare the sausages. Combine in a spice grinder:
1 tbsp salt, 1 tbsp freshly ground black pepper, 1-1/2 tbsp dried parsley, 1 tbsp dried basil, 3/4 tbsp dried oregano, 3/4 tbsp dried thyme, 1 tbsp red chili flake, 1/2 tbsp paprika, 1 tbsp fennel seeds, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tbsp brown sugar
After grinding together, combine with 3 cups Vital Wheat Gluten Flour. Mix well then add 2 cups water. Knead the "dough" well to form a nice consistent ball. Split into medium size sausages. Coat the sausages with Extra Virgin Olive Oil and wrap tightly in aluminum foil, twisting the ends to seal them like in a casing.
In an oven preheated to 350 dF, bake the sausages on a sheet pan. They will generally tell you when they are done when they burst the foil open from expanding and the steam pressure. If you want to dry them out a bit more, open the foil completely once they burst and let them cook for a few more minutes.

At the same time, prepare a simple marinara of Extra Virgin Olive Oil, a minced clove of garlic, a can of crushed Italian tomatoes, a tablespoon of dried basil or a handful of ripped fresh basil leaves if available, and a pinch of sea salt. Allow the sauce to simmer while you prepare the rest of the recipe. If you need further instructions on this, comment below and I'll help you out.

Meanwhile, prepare the eggplant, peppers and garlic:
For the eggplant, slice a medium sized eggplant into rounds, salt heavily and place in a colander while you cook the sausages. After they've sat for a half hour or so, coat them with Extra Virgin Olive Oil and place them on a sheet pan. Oil and lightly salt a large sliced red bell pepper (or two smaller ones) and arrange on said pan. Break off 4 cloves of garlic from the bulb but leave them in their skin and add to any free space on the pan.

After the sausages have cooked, raise the oven temperature to 400 dF and cook the vegetables until they are tender. Remove from the oven, cut the eggplant rounds into quarters and the peppers into smaller pieces. Remove the garlic from the skins and smash under a heavy knife.


Finally, assemble the final sauce. Add two tablespoons of Extra Virgin Olive Oil to a frying pan. Add the crushed roasted garlic and bring to the flame. Dice a medium yellow onion then add to heated oil. Cook over medium heat until translusent. Dice the cooked sausage and add to the pan to crisp a bit. Allow to cook for a few minutes then add the roasted peppers. Start ladeling in the prepared marinara until it forms a nice consistent sauce. This is not pasta with tomato sauce, you just want a enough to bring it all together. Finally add, the eggplant. Use care not smash the tender eggplant into a pulp.

By this point, your pasta, cooked in boiling salted water, should be al dente. Remove from the water then add the pasta back to the now empty cooking pot. Pour the sauce over the pasta and mix well but with care.

Serve in a pasta bowl topped with Pecorino Romano cheese. Enjoy!

Product Review: Lezyne Travel Floor Drive Floor Pump- Danny Macaskill Edition

Let me start by saying that I am a huge fan of Lezyne products. My first Lezyne purchase was their original carbon bottle cage and Carbon Road Drive hand pump back in 2008, before they had a high-profile deal with Team HTC, before they had a full run of tools, pumps, bags, and so on. They were a small company that went big fast. Aside from what I am sure has been good marketing, they blew up because they make super high quality product with a striking aesthetic. Even before I received those initial cages and pump, I was a fan. Something had gone wrong with my brilliant Comcast internet in Philadelphia and my order did not go through. I placed a call to their US headquarters, which at the time seemed to be staffed by two or three guys, and I could tell their passion for the product and helpfulness was going to lead me to be a long-time customer.
About a dozen products later, I am still a big fan. I have used everything from their bags, floor pumps, hand pumps, tools and even patch kits, and everything has been superb. So, when I was embarking on this cycling trip through Italy, I knew I'd need a good reliable pump. Portability was an issue and although I could have probably just bought a cheap pump in Firenze, I knew I wouldn't be able to bring it home so it'd be more money thrown quite literally in the garbage. I remembered that Lezyne had the Travel Floor Drive in their catalog, and despite the fact that it was fairly expensive, I knew that it would work great, I knew that it'd be portable and I would be able to use it for years to come.
I decided upon the Danny Macaskill edition for one reason... it was on sale. Someone had it online for $70 instead of the $100 that it (and the regular CNC version) usually costs. The Macaskill version is exactly the same product as the CNS version except it is anodized in black and features Danny Macaskill's signature embedded into the handle. Now, I think Danny Macaskill is awesome and the pump looks cool in black, but I couldn't really care less, it was $30 cheaper so I went for it.
As I said, this edition is the same pump as the standard CNC Travel Road Drive. It features a very light weight CNC aluminum body and handle, ABS Flip-Thread Chuck that works on both Presta and Schrader valves, and comes with the Slip Chuck, which allows for faster attachment and compatibility with disc wheels. The pump stands 20 inches high and has what Lezyne calls a "lay-flat" design. Essentially, it has a base with a "pedal" to secure the pump with your foot on one side and the dial on the other, much like the old Silca track pump that I used to see around the bike shop. The hose extends from the bottom and treads into the bottom of the handle when not in use, for tidy packing in the provided canvas travel bag. Despite it's small size, the pump is capable of 160psi, though I never needed to pump my tires above 95psi so I'm not sure how useful that is unless you're racing team pursuit on an indoor wooden track.
If you are looking for a less expensive option, Lezyne also makes a steel version with a wooden handle which has all the same functions. It is slightly heavier however, and I chose the CNC (Macaskill) version to be as light as possible. I am sure when Lezyne designed this pump they may not have been considering my traveling throughout Italy with a 50lb bike bag on my shoulder, but at just over 2lbs, this pump didn't weigh me down. I am sure this pump would be equally at home in the trunk of your car for last minute tire inflation at group rides or in your track bag when racing said team pursuit.
As far as function, the Travel Floor Drive performed flawlessly. Because it is a travel pump, everything on the pump is proportionally small. At first I was a little thrown by the size of the handle and the hand cutouts. And leaning over a little further than I was used to with my full-sized Lezyne CNC Floor Drive took a few pumps to get used to. The hose is shorter as well, so you have to have your valves appropriately positioned towards the bottom of the wheel to attach the chuck. None of this is in any way a drawback, just something to get used to. After using it for a month, when I came home and pumped my tires with my usual pump, that felt oddly tall by comparison. It's just a matter of getting used to it.
Speaking of the chuck, I am a big fan of Lezyne's Flip-Thread chuck. It's one of the main reasons I first bought their pumps and after using it if the reason I still do. I know this is a point of contention for some, since you need to tread the chuck onto the valve. Common complaints are that the treading takes too long and that it could unthread your valve core, causing complete air loss. Neither of these are issues for me. I like the secure attachment that the thread on chuck provides, and I don't know how fast people want to pump their tires but I'm never in that much of a rush. It's three turns and the thing is on there. No bent up valves, no leaking air which means more accurate pressure measurement. As for the valve core issue, I'll admit I had that happen twice in three years of owning a Lezyne pump. But this is something that I think you should check as normal maintenance from time to time anyway, and as a rider of tubeless wheels, it's something that I'm especially conscious of. If you are really worried about it or are in that big of a rush, or you used disc wheels, the provided Slip Chuck attachment should solve all of those problems. Just thread it into the Flip-Thread chuck and keep there. Then all you have to do is slip in on and off. I cannot comment on how well it works, because I've never used it. Like I said, I like the Flip-Thread chuck so I've never been compelled to try it out, though I'd be willing to bet that it works great, just like every other Leznyne product I've ever used.
Ascetically, the pump is as exquisite as a pump can be. The black anodization seems plenty durable and gives the pump a cool stealth look. While I can't say that I've ever bought a pump for it's visual appeal, I have not bought a pump before because it looked cheap or dainty. This pump clearly looks nor is either. I have no doubts that this pump will serve me well for many trips to come. If you need a good pump that is portable, I 'd strongly suggest the Lezyne Travel Floor Drive. Lezyne is a brand you can depend on for quality and this pump is surely no exception.

Madonna del Ghisallo Museum to close.

The Madonna del Ghisallo Musuem is closing it's doors, at least for the next five months. While the museum usually takes on a lighter schedule during the winter months, it will close completely this winter due to a lack of funds. It is set provisionally to reopen on March 31st but that is dependent on funding. A cut in local financial support as well as a decrease in private donations has seen the museum come upon hard times, accumulating an annual deficit of around €80,000.
There are plans for a meeting later this month to come up with a solution to this problem, with regional government hoping to work with CONI (Italian National Olympic Committee) to allow the museum to reopen in the spring. Ernesto Colnago even expressed interest in helping to save the museum, with the idea of starting a Ghisallo line of bikes to help cover the deficit. Fund raising events throughout the year may also cover the gap between the €12,000 in annual ticket revenue and the €100,000 cost of running the museum.
A Gran Fondo ending with the iconic Modonna del Ghisallo climb up to the museum could be a great way to raise some funds. After spending a week there myself earlier this year and visiting the museum, I know that 1) the roads are absolutely amazing in that part of Lombardia and 2) the museum is a treasure that should be seen by every cycling enthusiast. It must stay open!

Santuario e Museo Madonna del Ghisallo Photo Gallery

As promised, I have finally gotten around to making a web album of some of my photos from the Madonna del Ghisallo Sanctuary and Cycling Museum. Click on the church for more photos. Enjoy!!

Santuario e Museo Madonna del Ghisallo