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World Championships -

Le Beau, 2010 World Champion

Masters World Championships Track 2010 will take place from Wednesday, October 26, Portugal and until Sunday, October 31, and are already synonymous with success for Stéphane Le Beau and two other Canadians. Beau has a title of world champion in his pocket winning the individual pursuit at 2000 m yesterday. Three events are coming in the next few days. First, he will participate tonight in the final of the Scratch race (7.5 km). Friday and Saturday are devoted to the sprint events. Finally, Sunday's points race (15 km) will close the 2010 Championships, an event won in 2008 by Stephane in Sydney Australia and was his first world title.

Philip Raymond (left)

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future world champion Beau Beau

Tonight Stéphane Le Beau won the title of world champion Masters in the 50-54 year-olds, the individual pursuit 2000 meters. The Beau at his American rival in the final by almost four seconds.

Also note the title of world champion among 35-39 years of Trevor Gunderson and the silver medal Philip Raymond in 40-44 years.


Results
Male 50-54 years - 2000m
1 º THE BEAUTIFUL, Stephen - CANADA 2:21.077 Gold
2 º HOST, James - USA ; 2:24.963 Silver 3 º
CHRISTIANSEN Claus - DENMARK 2:24.565 Bronze

Male 35-39 years - 3000m
1 º GUNDERSON, Trevor - CANADA 3:33.205 Gold
2 º COUGHLAN, Simon - IRELAND 3:34.766 Silver
3 º Chandavoine, Karl - FRANCE 3:37.014 Bronze

Male 40-44 years - 3000m
1 º 38 STEVENS, David - AUSTRALIA 3:32.435 ; Gold
2 º 71 RAYMOND, Philippe - CANADA 3:37.609 Silver
3 º 64 TORKACHENK O, Alexander - RUSSIA 3:41.924 Bronze

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the final

It was after noon, Portugal, Stéphane Le Beau recorded the best time to test the skills of the individual pursuit 2000 m in 50-54 years. Crossing the line, the clock stopped at 2:20.258 minutes, which represents a speed average 51.334 km / h , relegating the nearest competitor more than 3.5 seconds! Stéphane will be the final tonight.

Also, another Quebec Philip Raymond is also qualified for the finals in 40-44, recording the second fastest time. A third representative of Canada is also in the individual pursuit final in the category of 35-39 years, it is Trevor Gunderson .

So Canada is well positioned to win three world championship titles in the individual pursuit tonight.

Results Male 50-54 years

- 2000m
1 º THE BEAUTIFUL, Stephen - CANADA 2:20.258 51.334
2 º HOST, James - USA 2:23.776 50.078 3 º
CHRISTIANSEN Claus - DENMARK 2:23.804 50.068 4 º
SMITH, Richard - GREAT BRITAIN 2:27.730 ; 48.738

Male 40-44 years - 3000m
1 º STEVENS, David - AUSTRALIA 3:32.836 50.743
2 º RAYMOND, Philippe - CANADA 3:36.079 49.982
3 º TORKACHENKO, Alexander - RUSSIA 3:36.434 49.900 4 º
DAVIES, Oliver - GREAT BRITAIN 3:38.864 49.346
. .. 9 º
LALIBERTE Scott - CANADA 46.981 3:49.878

Homme 35-39 ANSS - 3000m
1 º COUGHLAN, Simon - IRELAND 3:32.178 50.901
2 º GUNDERSON, Trevor - CANADA 3:33.170 50.664 3 º
BOAT, Daniel - ARGENTINA 3:37.800 49.587 4 º CHANDAVOINE
, Karl - FRANCE 3:38.614 49.402

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Le Beau at the world track championships

Stéphane Le Beau , Brand Manager and Opus cyclist titrated repeatedly in both Quebec, Canada and worldwide, is currently in Masters world championships on track Anadia Portugal. A Canadian group is also present, including some in Quebec.

Yesterday, 26 October, the first event took place: the cons -trial . Stephen completed the test 500 meters (2 laps) in a time of 36,933 seconds . What he won the 12th level only 1,251 seconds of the podium in the category of 50-54 years . The first two steps of the podium is occupied by two Britons and an Australian took over the third position.

Results
1 º Cronshaw, Steve - GREAT BRITAIN 0:35.158 2 º
REID, Ivor - GREAT BRITAIN 0:35.353 3 º
MANDY, Gary - AUSTRALIA 0:35.682
...
12 º THE BEAUTIFUL, Stephen - CANADA 0:36.933

Stephen uses a brand new bike Opus: The ONE. Framework completely carbon aerodynamic lines and aggressive geometry, the new weapon of world champion!


Opus One TT 2012

Opus One 2012 Pista

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Opus support the Quebec community

Montreal October 26, 2010 - Despite the arrival of fall is synonymous with cold, rain and even snow, Marc-Wayne Addison perform more than 650 kilometers by bicycle in the program Together, it's unbelievable ( Together is amazing ) presented by the 10 500 employees in Canada Shaw collaboration with 500 employees in Quebec Division Shaw Direct (formerly Star Choice). This first initiative aims to fill the food banks in the country. Donations will be collected three times over with Shaw Road Direct. For each donation of a kilo of food, Shaw and Campbell's Direct pour a matching donation.

The desire of Mr. Addison to create a unifying event for this case, resulted in the idea of a journey by bicycle 650 miles in four days, visiting 9-10-11-12 November and more than 65 cities in Quebec. The trip begins in Montreal 4 steps to get to Warwick with stops in Granby and Sherbrooke. The second stage will travel the roads between Warwick and Victoriaville, Quebec through. The third phase will follow the route between Quebec City and Trois-Rivières to Donnacona stop. Finally, the fourth and final stage will follow the path between Three Rivers and Montreal via Repentigny. The towns will thereby drop-off points where you can meet the rider and his team.

Mr. Addison has a goal: to raise 6500 pounds of food for some 650 kilometers. The idea is that people "contribute" to the completion of the trip as a group to collect as much food as possible.

This adventure on two wheels means, among other things, a logistics with two vehicles that will ensure the protection of cyclists and meals throughout the four days of over 150 km each in harsh conditions and not the usual practice road cycling. Everything will be supported by employees of Shaw Direct Quebec led by Mr. Alain Dorais.
Marc-Wayne Addison
decided to get involved in this cause and this project to do its part in society. High-level cyclist for over 20 years and director of operations of Tuesdays cyclists, Mr. Addison stated that all her medals and results, including a fourth place in the road race World Masters Games (Olympic, 30 years and older) are worthless if you can give back to society the recognition it has given us. For his part, Mr. Hugues Lapointe, international cyclist, will accompany Addison on his bike. Lapointe is affected by this cause. "Knowing that more than three million people in Canada do not eat their fill every day, it's amazing. As a father, I would not have to tell my children that their parents can not afford to allow them to eat their fill. Yet it is the reality of many families in the country. "The consumer society in which we live must be aware that food is not plentiful for all. We must therefore assess our situation and help find those in need.

Hunger affects people across the country and in Quebec, regardless of age, ethnicity, employment status or ability. According to the source of food banks in Canada, 49% of assisted households are families with children. 37% are youth and children, not to mention the seniors who receive pension income (6.3%) and people who have a disability-related income (18%).

Hunger affects more than 3 million people in Canada. Together we will fill the food banks in the communities where we live and work. This idea, we have not only imagined it, we live it and realize it. You can find us watch live from 9 to 12 November on Facebook (www.facebook.com / ensemblecestincroyable ) and on our blog ( www.defieci.wordpress.com ). We will do all the difference because Together, it's unbelievable!

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Tiramisu Cupcakes

I know people around me who can not do without them (s) minor (s) coffee (s) even a single day but are completely refractory to desserts flavored with coffee.

I coffee I do not like that in my cup 3-4 times a day and maybe more, I also love the creme brulee in the ice , in cakes in the panna cotta ... I am a true addict .. love coffee everywhere, everywhere .. and especially in the tiramisu!

Point discovering that several months ago with Mariadina photo of tiramisu cupcakes of Martha Stewart , I literally jumped at the recipe when I'm not particularly attracted to these cupcakes filled and more thing more extraordinary, I went almost immediately from reading the recipe to performance instead of placing it on the stack to be tested ... (Well, I still have work to do on the writing-publishing but that's another story!).

I'm not going to write sandwiches just one word: success!

In concept, nothing to say, the biscuits of the true tiramisu are advantageously replaced by an imitation vanilla sponge very well suited to absorb a large amount of liquid without falling apart, the coffee syrup "arranged" ( corretto ) permeates the cake its delicious fragrance and spicy sweet mascarpone cream that is if it ends without any problems at the teaspoon.

I grant you, this recipe takes a little time: it is far from cupcake base mounted on an ultra-basic cake made with two strokes of ladle and it takes patience to punch as it should with coffee syrup. But it's even more satisfaction when it comes time to bite your teeth and eat with relish ... at least once just to try ... just once!

Well, since we're talking about dessert and coffee, I want to send a virtual operator and wish my dad good health and long life on the occasion of his birthday today.

(for 15 to 18 cupcakes)

for the sponge vanilla

• 60ml
• milk 1 vanilla pod 60g butter
• temperate
• 175g flour T45
• 3 / 4 teaspoon baking powder
• 1 / 2 teaspoon salt 3 eggs
• 3 egg yolks 150g sugar

for syrup Caffè Corretto "

• 80ml of strong coffee espresso type hot
• 45g sugar 30ml
• type of sweet wine or Marsala Porto or failing that grape juice or rum

for mascarpone

• 240g cream
• 230g mascarpone
• 50g icing sugar

making the sponge

Preheat oven thermostat. 5-6 (160 ° C). Garnish the footprints of 2 muffin trays with standard (between 15 and 18 prints by size boxes).

Pour the milk into a saucepan, add the vanilla bean and scraped and incised seeds and heat over medium heat until small bubbles appear on the periphery.

Remove from heat and add the butter into pieces and stir until completely melted. Let steep for 15 min. Strain the mixture in a bowl or simply remove the vanilla bean. Book.

Mix in a bowl the flour, baking powder and salt. Book.

Pour the eggs, egg yolks and sugar in a large heatproof bowl or the bowl of your food processor, whip in hand a few moments and then put over a pan of water simmering and whisk constantly for 5-6 minutes or until sugar is completely dissolved (the mixture should be warm but not hot).

Remove bowl from water bath and whisk or electric mixer with the whip of the robot at high speed for at least 5 minutes or until pale device, take the volume and thick enough to form a ribbon .

Stir gently with a spatula in the flour 3 times, lifting the mixture from the bottom up so that the flour is incorporated but do not drop the unit.

Take a small ladle of aircraft, the gently fold mixture to milk / butter then pour everything into the bowl and stir with a spatula as before stopping to mix the dough is smooth.

Divide the dough in the footprints so fill to 3 / 4 (depending on the size of the boxes will be the amount sufficient to 15-18 Genovese).

Bake and cook for about twenty minutes, rotating pan 180 degrees C after 10 minutes for even cooking. Cool Genoese in the footprints placed on a rack to allow air circulation.

Preparation of the syrup punchage caffe corretto

In a bowl, pour the hot coffee, sugar and Marsala or other, and whisk together to mix and dissolve the sugar.

Place sponge on a cake rack set on a platter. With a fork prick deeply sponge over the surface to allow the syrup to soak well.

With a pastry brush, brush the sponge cake with coffee syrup: all the syrup must be used, it will be necessary to baste several times so that the cupcakes are well soaked.

Note: please do not hesitate to use all the syrup sponge puncher otherwise will not have enough coffee taste. Genovese is also chosen here for its ability to absorb liquids (sponge) while retaining its integrity

Book the sponge soaked for 30 min to allow them time to absorb all the syrup.

Preparation of the mascarpone cream

Pour the mascarpone in a bowl, work it a few seconds with a spatula for a few Cream then add the sieved icing sugar and mix.

Whip cream until stiff peaks form and fold gently with a spatula sweetened mascarpone.

Garnish the cake with mascarpone cream by placing a large tablespoon of mascarpone cream and spreading without pressing with back of spoon. Sprinkle with unsweetened cocoa powder sifted quality. Enjoy!

Cupcakes (sponge cake topped with cream) can be prepared the day before and kept in an airtight container. Cocoa should be sprinkled just before serving.

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Rash That Resembles Scratches

Something wrong?

the end of this season, it is always wise to inspect the equipment and do a little maintenance before storing for the winter or on the proper use old roller or home trainer on the cutting edge of technology. However, the following should be done throughout the summer to ensure they have a bike unfailing might compromise the performance of your bike, but especially your safety and that of your fellow cyclists.

The wheels are very strong elements that work on our bike. They support our weight and are resistant to all road imperfections. And God knows there are in Quebec! Spoke tension that keep the wheels straight and round, constantly changes with each spin. And each turn of the wheel works the bearing hubs.

Now, consider that several Modern aerodynamic wheels have only half the rays of the old wheels and 36 to 32 rays and most parts are made of ultra-light. It is therefore pays to keep an eye on your wheels. Here's a quick check to once a month or before a big event. This will help you identify any problem, regardless of the type wheel, before failure leaves you stranded on the road or worse, cause a fall.

• Alignment. is a very simple to check. It can be done at each return to training. Rotate each wheels and watch the space between the rim and the brake pad. You should not see significant movement from one side to another, any more than jumping. In most cases, the imperfections are due to a change in spoke tension after hitting the holes. A cloaking can be ignored if it is less than 2 mm. Beyond the veil can be easily adjusted to your favorite cycle shop or a friend with a knack for aligning the wheels.
• Tip: Do not get me wrong looking at the tire, rim alloy look no rubber!

• Rims. The spoke tension, combined with your weight on the wheels, apply a stress to the rims. After cleaning, start at the valve and look carefully if there is no cracking around the spoke holes. If you find one, the rim must be replaced, the situation could worsen. Also check the sides of the rims for damage caused by stones or debris, or a scratch made by a brake pad. Most minor imperfections that you feel during braking can be rectified by your favorite mechanic. However, a deep scratch over one millimeter means that the rim is on the verge of splitting and should be replaced. To avoid excessive wear, use an awl or knife to remove gravel or shards of metal trapped in your brake pads.
• Tip: The majority of these problems are due to wear. However if you have a new wheel that develops cracks consult your store cycle. This should be covered by manufacturer's warranty.

• Rays. Even if appear delicate, modern spokes are mostly very strong because they are stainless steel or alloy. Check them at the same time your wheel rims, where they enter the rim and hub. Pay attention to where the rays cross or touch each other where the wheels are built this way. The friction thins rays at the contact point and could possibly cause a rupture. Continue ray inspection pressing each. At the front wheel, all rays should have the same voltage. The rear wheel, it should have all these rays drive side at the same voltage and the opposite side at the same voltage, the drive side spokes are tighter. If one or two spokes are not tight enough and that the rim wobbles, you must align your wheel. In the event that several rays lack of tension, the wheel will be fully tensioned.
• Tip: To prevent wear, or rubbing noise, apply a little lubricant points conta ct. Wipe the excess to avoid any accumulation at the rim and avoid compromising yourself braking. This also avoids picking up dust and dirt.

• hubs. The basic check is done with the wheels on the bike. Just grab the wheel at the top and push and pull from side to another to see if there is not a game in the bearings. There should be none. Next, place your knees next to the transmission. Push the pedal to put the chain on. Using a rag, try moving the tape. There should be no play Then, remove the wheels and quick release. Rotate the cassette in the opposite direction clockwise to make sure everything is fluid. Rotate the axes with your fingers to feel any attachment or dirt. The rotation should be smooth with a slight hydraulic resistance. This verifies their tightness and they should not be unscrewed. If these checks show problems, go to your store cycle. The hub must be adjusted and may be completely overhauled (cleaned and lubricated, although often with new bearings). If the gears of the tape loose, the nut must be secured with a special tool.
• Tip: The quick release very light alloy may wear making them difficult to close. To improve the operation, lubricate the pivot point and the base where the cam is, then wipe the excess. If it does not close the blocking easier, consider investing in new blockages.

wheels You are now ready to give you your money! Put them to the test! Good release!

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Beginnings!

Since 2010, Opus accompany your children in their first moments on a bike. Our passion continues to transmit through these junior models where you find the same quality and standards as any other bike of the Opus range.


Opus Children. What fun.


In fact, here is a child who enjoys her before Bolt a beautiful landscape.

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A Sail flour for World Bread Day 2010

I'm become very irregular in terms of publications on the blog, caught between the everyday life and lack of desire to write texts, flour and yeast continue to mix in my kitchen and bread as any other dough continues his adventure in my hands.

For World Bread Day 2010 Zorra, too little time to choose a recipe and then just write a mosaic of one day I hope you will find in detail in my mess ...

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Galette Rustic Plum & Almond Shortbread

A few weeks or months (?) According to my customary stroll into the world of clicks, navigating photos in revenues and earnings blogs, I came across site a graphic designer who had marked his original concept rather between book income and photo book.

Discovering

My Cooking Diary , my first reaction was a big "wow" with admiration. Athypique, aesthetic, professional and at the same time a minimalist simplicity: a picture whose content (recipe or other) is revealed by mousing over it. Live!

I remember thinking that for me who put so much time to write every little note, to get my words after searching the documentation .. this idea was the best solution to present more regularly and finally all these recipes in my drafts accumulate "to publish".

And it is precisely this possibility by considering that the idea suddenly occurred to me cold and rigid except for real friends or relatives can call to get details on revenue or explanation, the door division was Thus firmly closed to all others. But for me a blog still a blog with its tone, its stories and discussions ...

... Even when sometimes there is nothing to say, as is the case with this recipe: my love of rustic pies I've already talked at length and as wide as the best way to work one pastry for give it a little flaky texture.

When the final result, how would you like a sip of tart plums and fragrant caramelized almonds on a bed or something other than what it seems: delicious, crisp, fruity ... in short to eat!

(for a big slab of 26 cm)

For the sweet pastry

• T55 500g flour 250g butter
• cold (or margarine)
• 50g sugar 1 tsp salt 1 bag
  
• vanilla sugar 2 tablespoons cream cold
• cold water qs
  

For the almond layer

• 25g ground almonds 25g sugar
• 20g flour
  

For the filling plum

• 700g pitted prunes (plum, red plum)
• 60g sugar
• perfume Optional choice: cinnamon, rosemary, vanilla ...
  

Prepare the pastry sweet

If you have a food processor fitted with the knife (double blade), please use the following information already given in this post or this video . The obvious advantage to share the not too tiring is that the dough is worked with a little butter or margarine that is very cold and in small pieces. By hand, just work the dough with 2 knives or a potato masher or with your fingers as already indicated in detail in this post and pictures below.

This quantity to make 2 beautiful standard pies or 1 large and one medium.

Place flour, sugar, vanilla sugar and salt in large bowl. Whisk or a wooden spoon.

Add the cold butter cut into small cubes and coat with flour mixture. Fingersmith (if one has the habit and we work fast) or 2 knives used as chopping, add the butter into the flour so as to evenly distribute while maintaining pieces of the apparent size of a pea.

Pour whipping cream, incorporating it as above and then pour the ice water gradually incorporating it with a knife and then hand until a dough rather heterogeneous and lumpy but that comes together when the press (add as much water as needed to moisten any remaining flour).

Pour contents of bowl on the worktop lightly floured surface and gather in the cup every pile of dough into a ball soft but not sticky.

Divide into 2 pieces, crush them with the palm of your hand and wrap the disks of dough in plastic wrap and refrigerate for 30 minutes.

Note: Depending on the size of the cake or pie desired, the pieces may be of the same weight or different weights (eg 2 / 3, 1 / 3 for a big slab of 26 cm in diameter and pie average of 22-24 cm). The dough can be kept cool for several days or be frozen

making the filling

(video here )

Preheat oven thermostat. 6-7 (200 ° C).

In a small bowl, combine almonds, sugar and flour. Book.

Wash, stem and pit the plums. Cut into 4 or 6 depending on the initial size of the fruit and place the quarters in a medium bowl. Add sugar and flavor chosen and toss gently to avoid damaging the fruit. Correct if the quantity of sugar according to taste and ripeness of the plums.

If the dough has been chilled several hours or more, remove from 5 to 10 minutes in advance to soften before spreading.
Place a baking sheet on the work plan and sprinkle with flour. Place a disc of dough in the center and roll out to form a circle about 35 cm in diameter.

Pour the mixture in the center with almonds and spread a little with the hand or the back of the spoon up to 5 cm around the edge.

Note: the almond layer helps absorb the juices of fruit, so it is useless to spread throughout the surface of the dough right in the center to where the fruit will go

Place over in a heap neighborhoods prepared plum juice and pour over fruit or made a party if the fruit was Juicy already starting. Sprinkle with slivered almonds or possibly blanched chopped pistachios.

Fold the edges toward the center of the dough by pinching them to create an attractive scalloped appearance. Brush the "swag" of dough with either water, cream, yellow or white of egg or whole egg (the choice will depend on the final color and appearance more or less rustic slab).

Note: the photo, the crust is golden egg and finally I do not like the look "frozen" which is nothing rustic for me. I remade it with cream, it was much better!

Sprinkle with granulated sugar or brown sugar to give a little crispy side and maybe sprinkle with almonds.

Slide the cake with his paper on a baking tray and bake in the center.

Bake 35-45 minutes or slightly more depending on the size of the wafer selected (half or 2 / 3 pulp) or until the pancake is golden brown and above and below the fruit juices start to bubble. Cool on Frille before sliding gently on the flat of servive. Serve warm or cold alone or with cream or sweetened whipped cream.

Source: mixing the dough for me and the desire to plum cake and Martha for inspiration almond layer

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Quebec Champion 2010 on Opus



A month ago, at the Quebec championships mountain biking at Mont-Sainte-Anne, Alexandre Frappier won the cross country race in the masters category ( expert) 30-39. Alex drives a

Opus Fhast carbon.

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memories!



And yes, already 10 years! And say that we started with only 5 models of road. It's fun to see the evolution models, such as Perennial or Allegro ...

Strangely, it There was never a site 2001. That is corrected:
http://opusbike2001.blogspot.com/