Chilled grease

Not to be confused with grilled cheese, chilled grease is the topic of this blog entry. Feel free to anticipate a less-than-inspiring read here, but I’m presenting a semi-scientific inquiry in an attempt to explain why I find bicycle-pedaling more strenuous in cold weather than in warm weather. My hypothesis (harrumph) is that when grease, or some other lubricants used on mechanical parts, are subject to changes in temperature. I think they must stiffen up, even if ever-so-slightly, in cold conditions and become more fluid in summer-like conditions. (Gee, that’s like cheese, isn’t it?) Thus, when it stiffens up, say, in my crank, the pedaling becomes more difficult than when it’s warm. The higher the quality of the lubricant, I assume, the more resistant it would be to thickening and thinning due to the temperature. I believe that’s called “viscosity,” or whatever. The only other explanation I can come up with for the increased difficulty I find in pedaling when it’s cold outside is that my muscles, not my bike lubricants, stiffen in cold weather and loosen up when it’s warm. Maybe it’s both. In any event, as with any scientific hypothesis, I’m open for rebuttal ... which is a nice way of saying “Feel free to tell me I have no idea what the h*ll I’m talking about.” You’re even welcome to toss in a “... you, butthead,” or any other epithet of your choice. As far as grilled cheese, however, you’ll never convince me those sandwiches are not better with bacon and tomato. Now I'm getting hungry. Class dismissed.