My NROL Experience - Page 30 - JP Fitness Forums

Espi · 10-28-2007, 06:24 AM

Saint Albray - Wikipedia, the free encyclopedia is the entry.

Hmm so they say it's not as strong as Camembert, which is actually not a really strong cheese at all. I still don't like roquefort myself.. too strong. How about you?

I'm not having cheeses nowadays either, but all this talking about them makes me want cheese for my junkfood day. No wine though.. although portwine is OK to me (yes, I'm loving sweet stuff).

ETA: never heard about halloumi before, apparently it's not as widely marketed in the EU as it is in the US&Canada:

Halloumi - Wikipedia, the free encyclopedia

This must be the reason:

Quote:

Currently Halloumi is registered as a protected Cypriot product within the US (since the 1990s) but not the EU. The delay in registering the name halloumi with the EU has been largely due to a conflict between dairy producers and sheep and goat farmers as to whether registered halloumi will contain cow’s milk or not and if so, at what ratios with sheep and goat’s milk.[1][2] Once registered as a PDO (Protected designation of origin) it will enjoy the same safeguard as 600 or so other agricultural products such as feta and parmesan cheese. Halloumi is also registered in Canada as "Hallomi" without the "U" due to a dispute with a dairy producer in Canada.[citation needed]

L'ilJ · 10-28-2007, 06:27 AM

But Espi, the cheese is so nice in The Netherlands! I always look forward to stopping over at Schiphol when I fly to Europe because the KLM Lounge has good food including those round rye crackers with lovely cheese and cold meats to put on them.

Espi · 10-28-2007, 09:40 AM

Yes, Dutch cheese *is* nice, but quite factory like , just like our beer is just so-so (for mass production/consumption). For when you're into low-fat (and not low-carb) there's some very good low-fat cheeses as well. I'm somewhere in between though. Major trouble is that cheese trigger an allergy response, but that response is not as bad as for regular dairy as long as I don't do very old or very moist cheeses either. Mostly young 'hard' cheese, like Leerdam (our fake-Emmenthaler)

stingo · 10-29-2007, 11:16 AM

I dunno - I just have a hard time with the taste (of the St. Albray), because every so often I'll catch a whiff of the odor rather than the taste, having eaten it. I'm just wondering if the wedge I got was old.

stingo · 10-29-2007, 11:17 AM

Today starts the 2nd cycle of H1 - upper body 5x5. I'm guessing I'll try my usual progression of 5lbs each exercise and see how that goes. For whatever reason I'm kind of anxious to get lifting.

gregl515 · 10-29-2007, 04:02 PM

Sounds like it's going to be a lot of fun!

stingo · 10-29-2007, 04:16 PM

All exercises 5x5, 90 seconds rest except for abdominals which are 3x15, 60 seconds rest

A1 Incline DB Bench Press 55
A2 Ball Seated Cable Rows 50

B1 DB Shoulder Press 45
B2 WG Lat Pulldown 100

C1 DB Close Grip Bench Press 55
C2 High Pull 35

D1 Swiss Ball Crunch (feet against Bench)

Notes:

My left arm seems to be healing up, though not as fast as I'd like. I really hope this clears up though since my right arm is already stronger than my left and this just makes the imbalance greater.

I've learned to increase the weight based on the last time I did the same protocol, not the last workout I did.

Incline DB Bench Press - the first set of these was difficult (due mainly to my left arm), but subsequent sets felt a lot better.

Seated Ball Cable Rows - Again, difficult at first, but became a lot more manageable each set.

DB Shoulder Press - This was pretty good, though I think I'm sheltering my left shoulder a bit due to the problems I've been having. That is, I think I'm relying on my left middle and rear deltoids more than my left front deltoid in this exercise because I find I hold the left arm further back when locking out.

WG Lat Pulldown - Altered my grip to the widest possible, and it went pretty well.

Close Grip Bench Press - still need to work on form here, though at least I remembered to keep my arms closer to my sides.

High Pull - A challenging weight on this one - my left shoulder was feeling it, but not enough to make me put down the weights.

Crunches on Ball (feet on bench) - Upgraded the difficulty (by increasing the height of my feet) of this exercise by placing my feet against the bench.

Overall - A very good workout in that I was able to increase the weights in each exercise, or change it to make it more difficult. And my left arm wasn't as problematic this time. I'm pleased with the outcome.

lance02 · 10-29-2007, 07:03 PM

Increases in all exercises -- excellent progress!!

L'ilJ · 10-29-2007, 07:10 PM

Quote:

Originally Posted by stingo

I dunno - I just have a hard time with the taste (of the St. Albray), because every so often I'll catch a whiff of the odor rather than the taste, having eaten it. I'm just wondering if the wedge I got was old.

My fridge just s-t-i-n-k-s of St. Albray right now. I luv the stuff...but it schmells.

Espi · 10-30-2007, 03:01 AM

Dang : all that cheese talk made me give up the cheese ban and I got 3 different ones: a Dutch Emmenthal (Leerdam), a cheese with raspberry spread on top and.. that St. Albray. It smells OK now!

UConnJulie · 10-30-2007, 07:54 AM

Sigh ... y'all are still talking about cheese in here! Although I did break down and have some cheese on my "taco" at lunch yesterday (just cheddar) and some cottage cheese last night as I had no other available protein sources. Seem to be okay this morning with no extra aches and pains. So maybe I can ease back into it.

V~I get most of my cheese at the local Big Y, but there is a delightful cheese shop in Simsbury called "Say Cheese!" where I can get 5-year aged gouda (which is scrumptious!). They are in the process of moving and have been closed, but I think they were due to open in November. It's worth a visit when you're up this way ...

Tom, the arm might take a while to get better .... be patient!!

Espi · 10-30-2007, 08:28 AM

If you like old cheese, look into Old Amsterdam. It's pretty good too.. bought even MORE cheese today: sliced Old Amsterdam (ugh on the histamines

) and lowfat feta (will drain it to get rid of the whey). Not for today! Not for today!

stingo · 10-30-2007, 08:33 AM

Quote:

Originally Posted by UConnJulie

Tom, the arm might take a while to get better .... be patient!!

Ahem, I thought I WAS being patient? lol

stingo · 10-30-2007, 08:36 AM

I think the tastiest cheeses I've tried so far have been a Black Diamond Reserve Cheddar, Presidente Brie (which I understand it a decent brie, but better are to be had), and a surprise - Asiago which was great. I still have the halloumi, gruyere swiss and one other I think - the name escapes me at the moment.

L'ilJ · 10-30-2007, 07:49 PM

I bought some Passendale cheese at the store today. Haven't tried it yet, but it sounded tasty.

Quote:

Passendale
Taking its name from the Flemish village of Passchendaele, this semi-soft cow’s milk cheese is Belgium’s best known. Resembling a loaf of bread, it has a round shape and a hard, but edible brown rind that’s lightly sprinkled with white mold. Inside, the flesh is golden, dotted with small holes and very, very creamy. With a slightly sweet bouquet and mild flavor, Passendale is a favorite of connoisseurs and those with more basic tastes too.

edited to add...just tasted it...yum!

Victoria · 10-30-2007, 08:02 PM

I looked in two different grocery stores now for halloumi. So far, no luck. Maybe it's not carried around here.

Julie, that cheese shop sounds great! Let me know where it lands when it reopens.

Do the various kinds of cheeses freeze well? If I buy several chunks, what's the best way to help them keep?