Wednesday, August 27, 2014

On a Panigale 899

I have been trying to get myself sorted to sell my bikes in order to get a new Ducati Panigale. Now that there are two Panigales to choose from I took the opportunity to test ride the Ducati Panigale 899 that has arrived at Cyclespot.



Ducati Panigale 899 at Westhaven.

First Thoughts

I trundled over to the North Shore to the Cyclespot Ducati showroom where Richard had the 899 ready to go. The demo had just arrived, and had been out 3 times already today. I was curious after all the reading I had done, which suggested that the 899 performed very well and had a more 'usable' power.

Of course it started to rain... and I'll admit I wasn't about to test the traction control right away.

I rode for about an hour, with plenty of time in traffic to get the feel for using the bike everyday - which would be a requirement. I also tried all the modes - but the WET mode was not that different around town anyway.

The Sound is Right

Yes that Ducati sound is there - quite loud in fact, and when you give the throttle a bit of a wind ;-) it sounds awesome. That is with the stock exhaust - I'm sure the Termis would be better still. I captured a bit of video, but being there is much better!



Would I buy one?

Yes, and there is one arriving in a couple of weeks. Need to get on Trademe and sell the other bikes to make space ;-)

Ciao.

Friday, August 8, 2014

Chilli sauce - Sichuan

This chilli sauce is made with Sichuan chillis. I bought them dried.

The one jar that looks different at the right is apple chutney, which is an ingredient of my latest recipes.

Apple Chutney

  • 6 x granny smith apples, peeled and diced
  • 2 x onions diced
  • 2 x cups raisins
  • 350 g raw sugar
  • 500 ml malt vinegar
  • 1/2t salt, black pepper
  • 2t all spice
  • 2t cloves
  • 2t tumeric

Makes about 5 x 360 ml jars (mmm... peanut butter had to be eaten to produce these jars). I cooked it down for a couple of hours on a slow heat. I actually used whole all spice and cloves, heating them first in a frypan and then grinding them with a mortar/pestle. Down-side is little black dots in the chutney - oh and the furniture smells of spice afterwards - tip: use the range-hood fan :-)