So, it's about time to replace this derailleur, it's served me well but honestly the problems never really stopped with GX eagle.
I just don't know which route to take, since I run a helix cassette I could possibly jump to Shimano deoreXT for about $130 while keeping the SRAM chain. It should be compatible, but concrete information is sparce when mixing so many brands.
Even less information is available about the other option, LTWOO TX. Apparently for $50 shipped I can get a 12 speed shifter and derailleur. Every bike shop guy will tell you to steer clear of LTWOO but the stuff I've seen in person felt good quality. I can't find any food reviews on the TX group and even aliexpress shows maybe a dozen orders between multiple vendors. Really my biggest gripe with them is that spare parts seem to be impossible to find, everything seems to be disposable instead of rebuildable.
As far as I can tell there's no ultra reliable mechanical 12speed. Shimano is probably the best I can afford, but the mismatched parts are likely to lead to issues. LTWOO would save me enough to upgrade my brakes but I have no idea if it's just going to be a pain in the ass or actually usable. Honestly I really don't want to buy another eagle derailleur. From day 1 I've had nonstop issues, yet it's the option that makes the most sense to me.
If anyone has real experience with 12 speed outside of the usual setups your knowledge would be greatly appreciated. Sorry for the ramble.
TLDR:
- Just replace the derailleur ($100)
- Upgrade to Shimano ($130)
- (Maybe) downgrade To LTWOO ($50)
Lazy straining can make your pasta taste way better, it just takes a little extra time.
First; undercook your pasta, you'll want it barely soft on the outside and still kinda crunchy otherwise it will overcook into mush. Second; drain your pasta but leave about 2/3 cup of water in the bottom of the pot. Third; add a generous amount of butter to the water and pasta and place back in the stove at medium-high heat. Also a good time to add salt/pepper/seasoning. Fourth; stir until water boils off completely. This is going to create a butter sauce as the starch in the pasta water combines with the melted butter. It will stick much better to the pasta and doesn't leave your pot all greasy from the butter.
It makes the best goddamn buttered noodles but also works well for any jarred/pre-prepped sauce, just add it in the mix towards the end so you still only have one pot to clean.