I recently acquired a rusty old mountain bike I figured I'd spruce up and maybe sell or rip apart and sell the Shimano Deore components for cheapIt's a Raleigh MT 500If you don't want to do the research it's a 25 pound hardtail XC mountain bike with a quot;Techniumquot; frame(steel lugs and aluminum frame)It has Deore XT SLR Plus Brakes, Deore XT rapid shifters (24 Speed), Deore LX front and rear derailleurs, and a Shimano Hyperglide C rear hubThe front fork suspension is Rock Shox Mag 10(which I just pumped up with my bike pump Sweet!)The frame is in decent shape except for rusting on the chainstays and bottombracket and a tiny 1/8 crack near the bottom bracketThe bike was free so I'm wondering if it's worth throwing new tires/tubes on it and selling it? Bikepedia sets the original 1994 retail price at $1,042It was the second highest performance quot;MTquot; model at the time.Now it's probably worth hardly anything and the MTB forum people won't answer me Help! please!
I have never seen the bike in question but know of itBonding Chromoly lugs with aluminum was at an experimental stage at that timeBad idea as the two materials react at different rates to everything but made for a light nice riding frame as the rear stays were Cro-mo steel.Lugging the steel /aluminum at that time made for a frame that was about 1 1/2 pounds lighter than most comparable steel framesThe reason the bike is so light is that is was offered as a full lx or full xt bike,meaning that all the parts were about as light as it gets at an affordable price range.[Suntour was still a competitor then] The crack at the bottom bracket makes it useless as a frame to most unless they are a skilled bike frame welder{most would not try,sorry] The components on the other hand are totally classic mid to top end Shimano gear.[yet not the best as the XTR was Shimano's best] I would pay 100-150 dollars for the bike as is just for the components as I am a lover of that great old stuffMy advice: Strip it down and sell all the partsI hope my mere opinion can be of some help to youp.sthe XT brake levers are the 'hotcakes'.The shifters are cool too.If they are not a combo then I think that they are sellable.
flans can be made with any type of pastry ,most common is sweet short pastry ,should you choose to do the sh/p roll it out to the size pie plate you require, allow it to stand for 1 hrthen put a sheet of grease proof paper over it fill it with uncooked rice or dried beans and bake in the oven 320degx 20 mins., another Alternate way is to roll out the pastry , and blind bake it,this means you roll the pastry lightly prick ,place it on the upside down part of the pie dish ,and bake it for 10 - 15 mins.this way it prevents shrinkage ,this method is ideal for precooked caramel or cold setting custard tarts ( gelatin mix ) lemon spread tarts etcif you decide to use puff pastry ,it has to heavily docked , that is pricking with a table fork to allow the air to escape, I wouldn`t recommend this if you haven`t had experience with puff
Prep Time: 20 minutes Cook Time: 1 hour Ingredients: 1 cup and 1/2 cup sugar 6 large eggs 1 14oz can sweetened condensed milk 2 13 oz cans evaporated milk 1 teaspoon vanilla Preparation: Preheat oven to 325 degreesYou will need 6 ramekins or other specialty flan cook ware and a large baking pan to put them inPour 1 cup sugar in warm pan over medium heatConstantly stir sugar until is browns and becomes caramelQuickly pour approximately 2-3 tablespoons of caramel in each ramekin, tilting it to swirl the caramel around the sidesReheat caramel if it starts to harden In a mixer or with a whisk, blend the eggs togetherMix in the milks then slowly mix in the 1/2 cup of sugar, then the vanillaBlend smooth after each ingredient is added Pour custard into caramel lined ramekinsPlace ramekins in a large glass or ceramic baking dish and fill with about 1-2 inches of hot waterBake for 45 minutes in the water bath and check with a knife just to the side of the centerIf knife comes out clean, it's ready Remove and let coolLet each ramekin cool in refrigerator for 1 hourInvert each ramekin onto a small plate, the caramel sauce will flow over the custard.
