Omen Longboards 29″ SuperKick
The 29″ Superkick from OMEN Longboards is here.
After 3 years of development and 8 different versions, Omen is proud to release the 2016 29″ Superkick. This deck is made in their Washington Manufacturing Facility and pressed this deck from their “awesome skateboard” mold. All the tinkering has helped produced a compact, fun and agile shape with the same geometries of a full size deck.
This Superkick is designed to be a go to for city slashing the urban jungle and navigating tight spaces with ease. Coming in with a 14.5″ wheelbase, 8.25″ width, and a length of 29″ this deck is a compact tool for transporting the rider through the daily commute with ease, but with a little tightening of the trucks is prepared to tackle steeper terrain and being a nimble slide machine, capable of sliding over sidewalk cracks, inconsistent city pavements, and rough mangled concrete with ease all thanks to the premium Free Wheel Co. Quincys that come complete with every deck.
We have taken this deck across the United States and back in our trusty team van the Mobile Ruckus. The Superkick has journeyed with us all the way to Jacksonville, Florida to tackle the infamous Snake Run at Kona skatepark, battled the historic Bourbon Street in New Orleans, surfed the sidewalks of San Diego, and smashed the steeps of Washington state. We tested this tiny deck in big cities to make sure that it had what it takes to handle anything that you may throw at it.
Setup complete with:
Free Quincy Wheels
Free Quickees Bearings
We loved Beignet’s in New Orleans. You should try some:
The word beignet (pronounced ben-YAY) comes from the early Celtic word bigne meaning “to raise.” It is also French for “fritter.” Beignets are like a sweet doughnut, but the beignet is square shaped and without a hole. Beignets, a New Orleans specialty, are fried, raised pieces of yeast dough, usually about 2 inches in diameter or 2 inches square. After being fried, they are sprinkled with sugar or coated with various icings. Beignets have been associated with Mardi Gras in France since at least the 16th century!
1 cup lukewarm water
1/4 cup granulated sugar
1/2 teaspoon salt
1 large egg, room temperature and beaten
2 tablespoons butter, softened
1/2 cup evaporated milk
4 cups bread flour or all-purpose flour
3 teaspoons instant active dry yeast
Vegetable oil for deep frying*
Powdered (confectioner’s) sugar for dusting
* Use just enough vegetable oil to completely cover beignets while frying – approximately 2 inches deep in the pan.
Stand-Up Mixer: Using a mixer with a dough hook, place water, sugar, salt, egg, butter, evaporated milk, flour, and yeast in the bowl. Beat until smooth. Remove dough from bowl and turn out onto a lightly-oiled surface. Form dough into an oval, place in a lightly-greased bowl, cover with plastic wrap, and refrigerate until well chilled (3 to 4 hours) or overnight.
Bread Machine: Using a bread machine, add the ingredient (listed above) in the order given to the bread machine. Select Dough Setting and press Start. When dough cycle has finished, remove dough from pan and turn out onto a lightly-oiled surface. Form dough into an oval, place in a lightly greased bowl, cover with plastic wrap, and refrigerate until well chilled (3 to 4 hours) or overnight.
Food Processor: Using a food processor, place water, sugar, salt, egg, butter, evaporated milk, flour, and yeast in the bowl of the processor. Pulse just until smooth. Remove dough from bowl and turn out onto a lightly-oiled surface. Form dough into an oval, place in a lightly greased bowl, cover with plastic wrap, and refrigerate until well chilled (3 to 4 hours) or overnight.
Making the Beignets: Remove the prepared dough from the refrigerator and roll out on a lightly-floured board to 1/2-inch thickness. Using a sharp knife, cut dough into approximately 3-inch squares, triangles, or circles (your choice); set aside.
In a deep fryer or large pot, heat vegetable oil to 360 degrees F.
Slide the dough pieces slowly into the hot oil (this is to avoid splattering) and fry the beignets (2 or 3 at a time) approximately 2 to 3 minutes or until they are puffed and golden brown on both sides; turning them in the oil with tongs once or twice to get them evenly brown. The beignets will rise to the surface of the oil as soon as they begin to puff. NOTE: If the beignets don’t rise to the top immediately when dropped into the oil, the oil is not hot enough. Remove from oil and drain on paper towels.
While the beignets are still warm, sprinkle heavily with powdered sugar. An easy way to coat the hot beignets in powdered sugar is to place the powdered sugar an a clean bag. Add the beignets to the bag, hold bag close and shake to coat evenly.
Serve while still warm. Grab yourself a steaming cup of hot chocolate or coffee, and then skate the day away… you won’t be happier!