Wisconsin

Surviving Wisconsin Winters Part 5: the Magical Warmth of Snowboard Socks

Health

snowboarder and dog

stance-snowboard-socks

I don’t intend this as a review of any specific sock, though I’ve already come to rely on Stance Socks. I only want to highlight a key feature of knee height wool socks.

While it’s only an extra few inches of wool, knee-height adds significant warmth. It’s a magic-bullet layer of insulation that boosts overall warmth, while adding zero bulk to your torso.

Though each sock covers only an additional five inches of skin, it’s special skin. It’s your extremities. So, in covering 20% more of each leg, you’re shutting down 20% of lower-extremity body-heat radiation. Stated in the inverse, you are increasing heat retention. Think of the difference a turtleneck makes. Same difference, even more so.

Really, it’s like adding a Capilene 2 long-sleeved thermal top — but adding neither bulk nor fabric-on-fabric friction to your torso. Magic!

[Animation credit:  Jeremy Thompson; Snowboarder.com]
[Photo credit:  Stance Socks]

Surviving Wisconsin Winters, Part 4: Wool — It Does a Body Good

Health

wool for overcoats

This year I have a new go-to layer for winter cycling:  an old, cashmere polo shirt. The warmth is incredible, but it’s also got the buttoned polo collar and short sleeves, so it vents really well.

In my seventh Wisconsin winter, I’ve become a wool convert. Sadly, over the years I’ve stockpiled a whole closet full of Patagonia Capilene. Don’t get me wrong, Capilene is an excellent product. It breathes exceedingly well, and it offers quality insulation without bulk. But I wish I’d spent half that money on wool, instead. It’s so much warmer than any synthetic of comparable weight. (Wool does have its drawbacks.)

And the real killer app of wool is its antimicrobial properties. Don’t we wear wool sweaters months at a time without them getting stinky? We can because of wool’s microbe-fighting powers. By contrast, we wash synthetic base layers after each wearing. I wear wool much longer. Wool thermal bottoms? I wear them three to four days between washings. Longer, even. So even though I only have a few wool baselayers in my closet, I never run out of clean pieces.

Synthetics get stinky fast. The micro-textures of synthetic fibers create the perfect spawning bed for bacteria. Bacteria causes B.O. Even Patagonia garments treated with antimicrobial chemicals have to be washed after each use. Untreated garments get stinky after a few hours just sitting around the house!

Also new for me this winter:  snowboard socks. Check out my post on wool snowboard socks.

(Image credit:  Fashion Color Textile Factory)

Beer Review #31: Central Waters Illumination Double IPA

Food and Drink

CW Illumination- beerpulse.com

Just FYI, I’ve dispensed with the beer-roundups format. From now on my beer posts will each review a single beer. I’m calling this one Beer Review #31 since my ten existing beer roundups contain three beers each.

Illumination, Central Waters Brewing Co.
Rating:  4.05/5
12 oz. bottle, 9% ABV, 108 IBU (estim.)

Man, that’s good. I gave this beer a 3.95 when it first came out two years ago. I wonder if the formula’s changed. Probably not, or Central Waters would’ve made a big deal of it, the way Sixpoint Brewing did with 2017 Hi-Res. Or Classic Coke. But “new formula!” is usually crisis PR disguised as marketing. That’s certainly not needed with this excellent brew from CW.

Too bad the aroma underwhelms. What am I smelling? Can’t say. The shy aromas hold themselves back. A bland appearance, too, a cloudy, dull amber, like a cellar-aged beer.

My wife says it tastes cellar-aged, too. It does! There’s an oxidized, buttery umami that . . . I don’t know how to finish that sentence. Something about pork. I love pork.

In the mouth it’s brilliantly complex, yet balanced. The clean, citrus hop bite presents first, with maybe a tinge of pine astringency. Then a ripe-fruit sweetness — sweet tangerine and papaya — swirls with the umami to create a proper meal of flavors:  a summer fruit salad and a pork tenderloin in butterscotch reduction. Hyperbole? Sure. But the complexity does impress. Balance comes from the sweet fruit, as opposed to sweet malt. It reminds one of Dirtwolf (Victory Brewing). But better, with more body, more drying ethanol heat, and that character of butter-like, meat-like oxidation.

Uh, oh, hold on: the aftertaste is a bit yucky. The hops in the back end are all white-grapefruit pith, blotting out the fruity sweetness. I’m sure many a hophead would appreciate it. It’s very West Coast, I guess. But hear that? That’s the sound of me sticking my tongue out.

So I was mostly right two years ago with my 3.95 rating. Good on me.

Side note:  this beer is a perfect candidate for the cellar. A year in cool darkness should knock the aftertaste down a notch or two.

[Image credit:  beerpulse.com]

Surviving Wisconsin Winters, Part 3: Windproof Boxer Briefs

Health

frozen crotch

I’ve previously blogged about frozen groin syndrome when winter cycling. In that post I recommended stuffing a pair of glove liners down there to keep frostbite from one’s nether parts. My new solution is infinitely more elegant. Smartwool makes a pair of merino boxer briefs with a well-placed windproof panel. I present to you the Smartwool PhD NTS Wind Boxer Briefs:

boxer briefs windproof Smartwool

I wish I’d had them on when riding home from a Super Bowl party the other night. Temps were in the low single digits. The ride took an hour. I thought I had layered up perfectly. What a joy it was to ride hard and generate lots of heat, my torso warm and my Levi’s 501 Cords venting the perspiration.

I didn’t have an extra pair of glove liners with me, so my groin got cold. Painfully cold. Then, after a half-hour, the area went mercifully numb.

The trouble was getting home and having the blood return to my frozen crotch. If you’ve ever spent a lot of time in serious temps, skiing, ice fishing, hiking, you know all too well what happens when you get home. The blood returning to your numb finger tips and toes means hours of stinging, searing, aching pain.

Yeah. That.

I’ve had these windproof boxer briefs for a month, now. This product absolutely works. I’ve ridden my bike three different days in subzero weather. What a difference. They’re expensive, at $50. But that’s the cost of living the outdoor life in Wisconsin. Either that, or stuffing your drawers.

Surviving Wisconsin Winters, Part 2: Dry, Cracked Skin on Hands

Health

 

Ever get that dry cracked skin on your knuckles or at the side-edges of a fingertip? I can’t tell you how many different hand creams I’ve tried to prevent it in these Wisconsin winters. It’s a real problem. It’s not only the physical discomfort. It’s the anxiety of being out and about in the world with what are essentially open wounds. (Entrepreneurs shake a lot of hands!)

I’ve had to pull out the big guns. I’ve tried a couple of expensive, specialty products and some not so specialty home remedies. Turns out the best of the lot is also the cheapest. Namely, lip balm.

Lip_Balm_Beeswax_nocap (1).jpg

Chapstick, Burt’s Bees, Kiehl’s Facial Fuel, etc. — give any of them 36 hours with your cracked-skin convalescence, and they’ll put you on the road to epidermal ease. (Make sure you wash your hands before applying, or risk an infection.)

Also important, put away the liquid hand soaps ’til Springtime, especially the antibacterial ones. Get yourself a gentle bar soap with a lower pH.

Surviving Wisconsin Winters, Part 1: High Performance Business Casual?

Entrepreneurship, Health

Image

High performance work clothing? Does such a thing exist? And I don’t mean flame retardant electrician’s pants or stretchy business-bombshell blazers.

Answer:  Levi’s 511 Corduroys.

Although wool is my new favorite fabric for activewear, there are two applications for which synthetics still rule:  rain gear and winter work/weekend attire. I’ve already written a post on rain gear. As far as business casual goes, Levi’s 511 Cords are a surprising fabric that can double for winter cycling.

Especially good for winter bicycle commuting, their 66%/33% blend of cotton/elastane creates surprisingly efficient wicking of perspiration. Then, when the moisture is drawn up into the corduroy, the corded channels evaporate it to the outside air. Think radiator fins on an air-conditioning unit — the greater surface area vents moisture fast. That makes these pants high-performance street clothes. (Just FYI, the tag says “polyester.” But I verified it to be elastane.)

[UPDATE 10/23/2016:  See bottom for the bad news about more recent specimens of these cords.]

Jeans used to be my mainstay winter-biking pants. It’s only denim, so I didn’t stress out when the cuffs got crusted with salt or blackened with road slush. But getting sweaty in jeans meant the denim staying damp for hours, afterward, a.k.a., cold and clammy. By contrast, Levis cords dry out in minutes.

My ideal setup is to wear a wool base layer beneath the Levis cords. The wool breathes really well, too, moving perspiration to the corduroy, which then evaporates the moisture quickly. The wool also acts as a barrier to odor causing bacteria, allowing me to wear the same pair of cords for three-plus days between washings. How’s that for high performance?

[Image credit: Wikimedia]

[UPDATE 10/23/2016:  Sadly, I’ve just bought a new pair of these cords. Levi’s has changed the fabric, reducing the elastane content to a mere 2%. That’s 98% cotton and 2% elastane. I don’t know how long ago they changed up. Too bad. I predict this new pair won’t vent anywhere near as well as my three old, now threadbare pairs bought back in 2012. Curse you, Levi’s!]

Wisconsin Friday Fish Fry — Japanese Style

Food and Drink
The Spot cobia2

Seared cobia and a snifter of Louie’s Reserve Imperial Scotch Ale

(Before I start, I should mention this isn’t a fried fish review.)

Lately, the Friday fish fry menu has been the draw for us at The Spot. While I enjoyed the fried walleye last week and the grilled salmon the week before that, tonight the seared cobia gets my vote.

Cobia is a firm, fairly fatty, flavorful white fish. The Spot flash sears it: the skin side comes crispy, the meat side, bronzed, and the core, wonderfully raw.

Think sashimi, but add carmelized fat (if you eat the skin) and a more succulent lusciousness. Searing collects the juices and drives them inward, concentrating the moisture and fat to boost the flavor into the realm of the highest-quality toro. The Japanese call seared fish or meat tataki. But rather than pounded flat or sliced thin as in tataki, the Spot’s seared cobia is an inch-and-a-half thick.

What a surprisingly adventurous dish for such a straight-ahead, casual restaurant. Anyone squeamish of sashimi or tartare might want the grilled salmon or fried walleye, instead. But I’m sure the palates of Madison’s Near Eastsiders will take to it, no problem.

I’m not used to any sauce on a seared piece of fish. But the chef adds TWO: a) a pesto cream, which seems a 21st Century update of the traditional mustard-mayo on tuna carpaccio — perfect for this mostly raw fish; and, b) a balsamic reduction. But, wait! There’s more. The fish floats atop a fluffy cloud of Parmesan risotto. Sound like an overwrought train wreck? Nope. It’s an ingenious amalgam of surprising textures and flavors that scores brilliantly. The sweet/tart drizzle of the balsamic reduction weds the rich sauce to the fatty fish perfectly. And the humble Parmesan risotto, which rivals the best I’ve had anywhere, causes no confusion with its only moderately-rich, mildly salty cheesiness. (I actually don’t love the Vegetable Quinoa Risotto elsewhere on the menu.)

Just a side note: at first blush the piece of fish seems small. But one feels that mild disappointment only relative to the portions of restaurants charging twice the price of this dish. There may not be a lot to take home in a doggy bag. But with the risotto and the nice pile of broccoli, it’s plenty substantial, especially at just $17. I actually do have some left over and look forward to my midnight snack.

We then totally enjoy dessert: a savory, pumpkin cheesecake. The muted sweetness of the filling leaves the pumpkin really prominent. The dish gets its sweetness instead from candied pepitas (so flavorful and chewy, they’re clearly fresh-roasted) and a dollop of sugary fresh cream. The bartender tells us the pastry chef is formerly of the fancier restaurants Harvest and Graze.

When we first started eating at The Spot, I was addicted to the burgers. I’ve tried all three of the burgers on the menu and would be hard-pressed to pick a favorite. They’re all half-pound (I think) patties, grilled to order on a beautiful roll, with a side of wilted mustard greens (or any side dish). $8 for the basic burger, including the side dish? No wonder I was addicted.

I have tried the pork tenderloin and the sirloin steak. But I return again and again to the fish. I love the salmon from the regular menu. And another standout special has been the escolar.

Fish. That’s the chef’s strong suit.

Check out their menu, here.