August 13, 2008

Service Records

Service Records

2008-08-13 – 2008-09-13 – Milage ~8900 – Changed the chain and sprockets to stock gearing with 520 o-ring chain. Lubricated with DuPont multipurpose teflon. Installed an SW-Motech centerstand from Twisted Throttle. Installed a set of rear racks from Moto-Sport Panniers.

2008-08-12 – Checked under the countershaft sprocket cover again and again found no oil coming from either the countershaft seal or the shift seal. The spray pattern of the oil on the case and the sprocket cover conclusively indicates that the oil and crud is being slung from the chain once it warms up. I ordered a new set of sprockets and a chain in the 520 (instead of 525) size with the stock gearing.

2008-08-02 – Tightened the chain for a trip to Williamstown, MA. During the trip more oil came from the front sprocket area.

2008-07-29 – While cleaning the sprocket area as noted below I removed the front sprocket and discovered that it is seriously worn – with hooked teeth. I’ll be replacing both sprockets and the chain very soon now.

2008-07-29 – Suspected a leak from the countershaft oil seal. Removed the front sprocket cover and the front sprocket from the countershaft. Cleaned a large amount of grease and grit from the area around the sprocket and the countershaft seal. Buttoned everything back up (including using loctite blue on the sprocket keeper bolts) and rode a bit. Oil seems to be coming from the deposited grease once the engine warms up. I’ll be keeping a close eye on this.

July 13, 2008

Mayonnaise

Here’s the mis en place:

Eggs, water, lemon juice and salt, along with about five backs-of-the-spoon worth of drizzled oil:

Here it is with about 1/2 cup of the oil integrated:

A close up of the finished mayo:

And in a container ready for storage:

Of course even I can’t just eat mayo (as good as it is) from a spoon, so I made some egg salad. This is simple stuff:

  • Four hard boiled eggs, chopped into roughly 1/4 inch cubes. I cooked these using the Alton Brown method: put the eggs and plenty of water in a covered saucepan. Bring the water to a rolling boil and then remove from the heat. Wait ten minutes and then stop the cooking by immersing the eggs in cold/ice water. You now have perfectly cooked hard boiled eggs.
  • 1/3 cup of mayonnaise.
  • Plenty of pepper.

I grilled some Iggy’s francese in butter in my cast iron pan, sliced a tomato and put it all together to make this: