[SOLD] Colnago C96 Rabobank Team paint scheme


SOLD 08/2022

This Colnago C96 just arrived from Netherlands. Rabobank team paint scheme.

Geometry
Seat tube (A) = 55 cm (C-C), 57 cm (C-T)
Top tube (B) = 55.5 cm (C-C)
Head tube (D) = 14.1 cm
Rear spacing = 130 mm
Columbus Thron Super tubes

Eddy Merckx Corsa-01


Starting the restoring process on this Eddy Merckx Corsa-01.

Size 51. White pearl with read and blue lines.

Zerouno Acciaio 18 MCDV6 tubing

Campagnolo Athena components.
Braze-ons for STI or Ergopower cable guides on the side of the head tube.

Decoded serial number:
HC0 G766
H – EMC employee
C – Corsa
0 – frame size (50cm)
G766 – serial number, frame built in early 1996
The downtube and seat tube are ovalized at the bottom bracket for extra stiffness.

Decoding Eddy Merckx frames


Eddy Merckx Bottom Bracket. Corsa (C) size 50 (0) early 1996 (G). EMC employee “H”.

The symbols to the left of the BB cover (“technical”) are divided into 3 categories:

  • A letter denoting the EMC employee responsible for the final “smoothing” of the frame before painting (A,B,F,G,M,P,T,D,Y,L,N,J,S,H,K, unusual 0, ^)
  • A number indicating the length of the seat tube in cm measured c-c (for example 2 means 52 or 62, 8 means 48 or 58)
  • Letters indicating tube type, geometry or model:
    R = Reynolds 531
    C = Corsa
    X = SLX/SPX
    CX = Criterium
    TT = TSX
    M = Strada (Matrix/Cromor)
    TTB = Century TSX
    XB = Corsa Extra SLX century geo
    WW = Strada since 1992

The symbols to the right of the BB cover (“statistical”) form a serial number, it consists of a letter and a set of digits. A letter means another series of frames, a number is another frame in the series (001-9999). The exception is the production from 1980 (there is no letter, and in the prototypes even digits, and there are just over 1000 of them).
E – 1981-1984
Z – 1984-1986
A – 1986-1988
B – 1988-1990
C – 1990-1991
D – 1992-1993
F – 1994-1995
G – 1996-1998
H – 1998-2000
J – 2001-2002
K – 2002-2004
L – 2004-2006
P – 2006-2008

In addition to such markings, there are unusual ones:
CS – Capri Sonne
ED – Europ Decor
W – Winning ?
KE – Kelme
HL186P – Hans Lubberding 1986 Pista (Panasonic) and similar – his teammates

Model Weight Chart

References:

https://www.retrobike.co.uk/threads/eddy-merckx-decoding-for-everyone.410031/

http://www.cadre.org/Merckx/

1968 Chevrolet Camaro SS Coupe – 4-Speed Manual True SS car


Some time ago I was given the opportunity to be the curator/keeper/custodian of this historic car.

I like to think that, even if you own a car like this, your goal is to take care of it, and pass it along to the next generations when the time comes.


235,147 Chevrolet Camaros were produced in 1968. This Original SS is one of only 12,496 L48 SS Camaros produced that year, which represents only 5% of total 1968 Camaro production.

She was born on Thursday, Jun 13th, 1968 at the Norwood’s GM plant in Cincinnati, Ohio.


According to the original warranty booklet with protect-o-plate, she was delivered to Joe O’Brien Chevrolet in Cleveland, OH, and the first owner on a Saturday, Jun 29th, 1968, also in Ohio.


She is a True SS, All matching numbers, equipped with the following factory options:

  • L48 350 small block V8/295HP.
  • Muncie M22 close-ratio 4-speed manual
  • Console
  • Decor group
  • Power steering (N40)
  • Power front disc brakes (J52)
  • SoftRay tinted windshield
  • Lemans Blue Paint (UU Code)
  • White front band, white fender stripes (D90 Code)
  • Posi traction 12 Bolt (G80 Code)


Original (matching numbers) L48 350ci V8/295HP motor currently on a stand. Have a look here to see it running.
Transmission casting 3925660 – M22 Muncie close ratio
Currently installed motor is a 2017 GM ZZ4 crate 350ci 4 bolt main forged crank, rods & pistons with high performance aluminum heads fuel injected (FiTech). 450HP

Original interior

Tick-Tock-Tach

Walk through and start up video (start up at 2:49):


All Camaro Show 2021 Class Winner
24th Annual Cruise the Narrows Car Show Sponsored Car

[FOR SALE] Colnago Superissimo SLX 1988 – Superconfex team


Restoration work finished in: 12/2021

Original white/green retinato superconfex team paint design: This rather unusual white and green colour scheme with “retinato” webbing pattern is the paintjob of the Dutch team Superconfex. It was the famous predecessor of Buckler, Rabobank and Jumbo Visma teams.

Superconfex team

Size: Top Tube 55cm (center to center). Seat Tube 55cm (center to center). Head Tube: 13cm.

ALL Campagnolo Chorus 1st Gen components.

Columbus SLX Reinforced tubing (photos of the SLX riffling visible on the bottom bracket are available).

Frame weight: 2010 grams. Perfectly straight.

Additional details: Headset (Campagnolo Super Record), Handlebar/Stem (Cinelli Gir D’Italia), new Rims (Mavic CXP Pro), new Tyres (Continental Ultra Sport II), Saddle (Selle San Marco).


Colnago Catalogue reference

Garlic Butter Oven Baked Tilapia


RECIPE INGREDIENTS

  • Tilapia Fillets: This recipe uses four medium-sized fillets.
  • Salt and Pepper
  • Dried Thyme, Dried Oregano, and Ground Paprika: Use regular paprika, not hot or smoked paprika.
  • Butter: You’ll need 4 tablespoons, melted.
  • Fresh Garlic: Mince the garlic or put it through a garlic press.
  • Fresh Lemon Juice and Lemon Zest: You’ll need two tablespoons of juice and ¼ teaspoon of zest.
  • Lemon Slices, Red Pepper Flakes, and Chopped Parsley: For garnish.

HOW TO MAKE BAKED TILAPIA

  1. Prepare the Tilapia Fillets. Season tilapia with salt, pepper, paprika, thyme, and oregano; arrange fish in a 9×13 baking dish. In a mixing bowl, whisk together melted butter, garlic, lemon juice, and lemon zest; pour over tilapia.
  2. Bake the Fillets. Bake tilapia for 10 to 12 minutes, or until fish flakes and is fork-tender.
  3. Serve! Garnish with pepper flakes, parsley, and lemon slices and enjoy!

Milhojas / Mille-feuille


Aqui va la receta de varias generaciones (mi bisabuela, abuela y mi mama…) para hacer las milhojas.

Ingredientes:

400g de Harina (3/4 taza son aprox 100g)

400g de Manteca

1 pizca de sal

1 taza de agua

Procedimiento:

1) Hacemos una masa branda con 300g de harina, la pizca de sal y el agua. Reservar

2) Cortamos en trozos pequenos la manteca y le vamos agregando los 100g de harina.

Poner a descanzar los dos bollos en la heladera por unos 20 min.

3) Estirar el bollo de harina y envolver con este el de manteca.

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Poner a descanzar el bollo en la heladera por unos 20 min.

4) Estirar y doblar en tres. Se debe estirar siempre del lado donde se ven los dobleces.

IMG_9707

Poner a descanzar.

5) Estirar y doblar en cuatro.

Poner a descanzar.

6) Estirar y doblar en tres.

Poner a descanzar.

7) Estirar.  Cortar en tiras y arrollarlas. Estirar en forma de disco

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8) Colocar la masa estirada en forma de disco en una pizzera del lado de abajo. Tiene que estar fria junto con la masa para que no encoja. Pincharlas con un tenedor.

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9) Llevar a horno medio hasta que esten doradas.

 

Repetir el proceso para todos los discos.

IMG_9761

 

10) Colocar dulce de leche y apilar todos los discos. Decorar con nueces, almendras y si es posible, quinotos en almibar para la tapa de arriba.

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