La Vuelta 2021 - Stage 7: Gandia > Balcón de Alicante - 152 km **Spoilers**
Comments
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Hasn't been going well all yearkingstongraham said:Carthy abandons.
"If I was a 38 year old man, I definitely wouldn't be riding a bright yellow bike with Hello Kitty disc wheels, put it that way. What we're witnessing here is the world's most high profile mid-life crisis" Afx237vi Mon Jul 20, 2009 2:43 pm0 -
Nasty Valverde crash.
You could see him correct halfway through the corner but that semed to make it worse.
Fell down the hill and just missed the armco. Looked nasty but he's standing.
Holding the collarbone. He's broken it by the looks of it.0 -
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Ah on the slowmo you see Valverde just clip a bump or a pothole in the corner and that sends him too wide and in an attempt to correct he slides off.0
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Carlton says pothole so probably not a pothole. Looks like he's out.rick_chasey said:Nasty Valverde crash.
You could see him correct halfway through the corner but that semed to make it worse.
Fell down the hill and just missed the armco. Looked nasty but he's standing.
Holding the collarbone. He's broken it by the looks of it.1 -
Carlton is correct.Pross said:
Carlton says pothole so probably not a pothole. Looks like he's out.rick_chasey said:Nasty Valverde crash.
You could see him correct halfway through the corner but that semed to make it worse.
Fell down the hill and just missed the armco. Looked nasty but he's standing.
Holding the collarbone. He's broken it by the looks of it.0 -
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Old man under pressure syndrome"If I was a 38 year old man, I definitely wouldn't be riding a bright yellow bike with Hello Kitty disc wheels, put it that way. What we're witnessing here is the world's most high profile mid-life crisis" Afx237vi Mon Jul 20, 2009 2:43 pm0
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Shame"If I was a 38 year old man, I definitely wouldn't be riding a bright yellow bike with Hello Kitty disc wheels, put it that way. What we're witnessing here is the world's most high profile mid-life crisis" Afx237vi Mon Jul 20, 2009 2:43 pm0
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Stopped clock and all that.rick_chasey said:
Carlton is correct.Pross said:
Carlton says pothole so probably not a pothole. Looks like he's out.rick_chasey said:Nasty Valverde crash.
You could see him correct halfway through the corner but that semed to make it worse.
Fell down the hill and just missed the armco. Looked nasty but he's standing.
Holding the collarbone. He's broken it by the looks of it.0 -
Done now0
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Directors giving us the Valverde drama in full here. Valverde now parked by the side of the road hunched over his bike - looks pretty upset. Crying into the chest of his coach. I think he's out.0
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Is that permanent retirement for Valverde?0
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End of a career or is he signed up for next season?0
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Plenty of good restaurants around the UK... Yes your typical pub menu is still fairly chip-heavy but there's a lot more to British food than that these days, including outside of London (shock).dish_dash said:
Fair, though I consider London to be separate from the rest of the UK on most things including this.TheBigBean said:
Not sure that's true in London. The ability to buy a vast array of reasonably priced foods in one of the things I love about it.dish_dash said:
TBF it's not that different in the UK... minus the excellence.rick_chasey said:
I say this as I've travelled a fair bit in Spain and beyond the fancy eateries (as in, more than €100 for two), the evening food mainly seems to consist of a big slab of grilled meat/fish with some kind of fried potato. Granted the meat/fish is always excellent, but after a week or so I feel like I'm short of nutrients!jimmyjams said:
Southern european cuisines generally makes less use of green veg than cuisines further north and east in Europe, so what you question about Spanish cooking can also be asked of other Med cooking. One can easily get the impression green veg is rare, but this is probably only a half-truth, because these cuisines often integrate a green veg into a dish rather than have it as a separate side veg dish, so one notices its presence less.rick_chasey said:Probably the wrong thread to discuss this, but have you ever seen any substantial green veg in a Spanish dish?
In spanish cooking I can think of the following green veg being fairly regularly used: green peppers, turnip tops, french beans, savoy cabbage, broad beans, peas, green asparagus, leeks, as well as green olives and salads made of iceberg lettuce and curly endive. And I'd guess courgettes and spinach are probably often used too.0 -
17km to go, Cradick, Sivakov and storer as a front 3, 35s ahead of the next group - favourites still 5m behind.0
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Very true, but a large number of contributors think it's a desert outside of thebobmcstuff said:
Plenty of good restaurants around the UK... Yes your typical pub menu is still fairly chip-heavy but there's a lot more to British food than that these days, including outside of London (shock).dish_dash said:
Fair, though I consider London to be separate from the rest of the UK on most things including this.TheBigBean said:
Not sure that's true in London. The ability to buy a vast array of reasonably priced foods in one of the things I love about it.dish_dash said:
TBF it's not that different in the UK... minus the excellence.rick_chasey said:
I say this as I've travelled a fair bit in Spain and beyond the fancy eateries (as in, more than €100 for two), the evening food mainly seems to consist of a big slab of grilled meat/fish with some kind of fried potato. Granted the meat/fish is always excellent, but after a week or so I feel like I'm short of nutrients!jimmyjams said:
Southern european cuisines generally makes less use of green veg than cuisines further north and east in Europe, so what you question about Spanish cooking can also be asked of other Med cooking. One can easily get the impression green veg is rare, but this is probably only a half-truth, because these cuisines often integrate a green veg into a dish rather than have it as a separate side veg dish, so one notices its presence less.rick_chasey said:Probably the wrong thread to discuss this, but have you ever seen any substantial green veg in a Spanish dish?
In spanish cooking I can think of the following green veg being fairly regularly used: green peppers, turnip tops, french beans, savoy cabbage, broad beans, peas, green asparagus, leeks, as well as green olives and salads made of iceberg lettuce and curly endive. And I'd guess courgettes and spinach are probably often used too.shithole, sorry, I mean London.0 -
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Yeah exactly, and as someone who lives in Manchester I took offenceDorset_Boy said:
Very true, but a large number of contributors think it's a desert outside of thebobmcstuff said:
Plenty of good restaurants around the UK... Yes your typical pub menu is still fairly chip-heavy but there's a lot more to British food than that these days, including outside of London (shock).dish_dash said:
Fair, though I consider London to be separate from the rest of the UK on most things including this.TheBigBean said:
Not sure that's true in London. The ability to buy a vast array of reasonably priced foods in one of the things I love about it.dish_dash said:
TBF it's not that different in the UK... minus the excellence.rick_chasey said:
I say this as I've travelled a fair bit in Spain and beyond the fancy eateries (as in, more than €100 for two), the evening food mainly seems to consist of a big slab of grilled meat/fish with some kind of fried potato. Granted the meat/fish is always excellent, but after a week or so I feel like I'm short of nutrients!jimmyjams said:
Southern european cuisines generally makes less use of green veg than cuisines further north and east in Europe, so what you question about Spanish cooking can also be asked of other Med cooking. One can easily get the impression green veg is rare, but this is probably only a half-truth, because these cuisines often integrate a green veg into a dish rather than have it as a separate side veg dish, so one notices its presence less.rick_chasey said:Probably the wrong thread to discuss this, but have you ever seen any substantial green veg in a Spanish dish?
In spanish cooking I can think of the following green veg being fairly regularly used: green peppers, turnip tops, french beans, savoy cabbage, broad beans, peas, green asparagus, leeks, as well as green olives and salads made of iceberg lettuce and curly endive. And I'd guess courgettes and spinach are probably often used too.censored, sorry, I mean London.
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Sivakov mechanical... Tried to attack and dropped chain?0
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Will Sivakov replace G as the rider who if they didn't have bad luck would have no luck whatsoever!0
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I had a great meal in Whitby a week ago that wasn’t fish and chips.bobmcstuff said:
Yeah exactly, and as someone who lives in Manchester I took offenceDorset_Boy said:
Very true, but a large number of contributors think it's a desert outside of thebobmcstuff said:
Plenty of good restaurants around the UK... Yes your typical pub menu is still fairly chip-heavy but there's a lot more to British food than that these days, including outside of London (shock).dish_dash said:
Fair, though I consider London to be separate from the rest of the UK on most things including this.TheBigBean said:
Not sure that's true in London. The ability to buy a vast array of reasonably priced foods in one of the things I love about it.dish_dash said:
TBF it's not that different in the UK... minus the excellence.rick_chasey said:
I say this as I've travelled a fair bit in Spain and beyond the fancy eateries (as in, more than €100 for two), the evening food mainly seems to consist of a big slab of grilled meat/fish with some kind of fried potato. Granted the meat/fish is always excellent, but after a week or so I feel like I'm short of nutrients!jimmyjams said:
Southern european cuisines generally makes less use of green veg than cuisines further north and east in Europe, so what you question about Spanish cooking can also be asked of other Med cooking. One can easily get the impression green veg is rare, but this is probably only a half-truth, because these cuisines often integrate a green veg into a dish rather than have it as a separate side veg dish, so one notices its presence less.rick_chasey said:Probably the wrong thread to discuss this, but have you ever seen any substantial green veg in a Spanish dish?
In spanish cooking I can think of the following green veg being fairly regularly used: green peppers, turnip tops, french beans, savoy cabbage, broad beans, peas, green asparagus, leeks, as well as green olives and salads made of iceberg lettuce and curly endive. And I'd guess courgettes and spinach are probably often used too.censored, sorry, I mean London.0 -
And straight out the back again as the climb starts!rick_chasey said:10km to go, Craddock gets back on on the downhill.
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What if you don't want British food and are in the desert?bobmcstuff said:
Plenty of good restaurants around the UK... Yes your typical pub menu is still fairly chip-heavy but there's a lot more to British food than that these days, including outside of London (shock).dish_dash said:
Fair, though I consider London to be separate from the rest of the UK on most things including this.TheBigBean said:
Not sure that's true in London. The ability to buy a vast array of reasonably priced foods in one of the things I love about it.dish_dash said:
TBF it's not that different in the UK... minus the excellence.rick_chasey said:
I say this as I've travelled a fair bit in Spain and beyond the fancy eateries (as in, more than €100 for two), the evening food mainly seems to consist of a big slab of grilled meat/fish with some kind of fried potato. Granted the meat/fish is always excellent, but after a week or so I feel like I'm short of nutrients!jimmyjams said:
Southern european cuisines generally makes less use of green veg than cuisines further north and east in Europe, so what you question about Spanish cooking can also be asked of other Med cooking. One can easily get the impression green veg is rare, but this is probably only a half-truth, because these cuisines often integrate a green veg into a dish rather than have it as a separate side veg dish, so one notices its presence less.rick_chasey said:Probably the wrong thread to discuss this, but have you ever seen any substantial green veg in a Spanish dish?
In spanish cooking I can think of the following green veg being fairly regularly used: green peppers, turnip tops, french beans, savoy cabbage, broad beans, peas, green asparagus, leeks, as well as green olives and salads made of iceberg lettuce and curly endive. And I'd guess courgettes and spinach are probably often used too.0
