roland that stew sounds fabulous. I love cooking with alcohol. sometimes I have to set aside the part that belongs in the recipe. otherwise it is, splash for the recipe, big gulp for me, splash for the recipe, big gulp for me. repeat. often.
one of my favorite stew techniques lately has been putting the dutch oven in a slow oven for hours. like 250 degrees. venison is amazing in this way. did vegetarian chili like this recently too.
I must have done 8 sets of 8 chins yesterday. I'm not sure about the number. I might be doing too many per set. Toward the end of the day, they are tougher. Not to failure; I could still do another, but it's a hard pull.
Wendy, I'm sure that would be good. I've only had venison once or twice, and it was "prime cuts" of the stuff. As long as you go with something that needs stewing times, it should work great.
Just got back from 2.2 miles of walking. Shower and off to work!
one of my favorite stew techniques lately has been putting the dutch oven in a slow oven for hours. like 250 degrees. venison is amazing in this way. did vegetarian chili like this recently too.
Do you ever use a slow cooker? How does it compare to the dutch over technique?
Quote:
Originally Posted by galya
You walk? Remember to feed your carbs to the birds as you walk
Is Galya programming for you?
Sorry I'm too lazy to search back and find out.
Good looking program btw, and those are some tough sessions. I'm curious about the macro layout - how is it periodized?
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Working "hard," or the perception of working hard, doesn't really mean anything. Sweating, vomiting, and breathing hard could be a good workout or a tropical disease kicking in.-Dan John
roland, I really prefer this slow oven technique to the slow cooker. to me, the flavors seem richer, spices seem more infused throughout. I absolutely LOVE pot roast done this way. oh, and pulled pork too. I made an apricot vanilla tea infused pulled pork this way. I like this so much that I got rid of my slow cooker. of course, I wouldn't want my oven on all day when I am away at work, so I cook on the weekends. but I have left it on for a few hours while shopping or whatever on the weekends, no problem.
Roland, everytime I think I'm going to dust off the crockpot, I am always disappointed. The flavors always seem a bit "off" to me when cooked in the crockpot. bleh. Then, I put it away for a year or so, only to try again when I find a recipe to try.....and only to be disappointed again.
I like slow cooking in the oven much better, like Wendy. Or even to do a nice stew on the stovetop, simmered all day very slow.
I guess I'm just not a crockpot lover and find other way to make food much more tasty.
Is Galya programming for you?
Sorry I'm too lazy to search back and find out.
Good looking program btw, and those are some tough sessions. I'm curious about the macro layout - how is it periodized?
Sort of a combination of her and me. She gave me the rules of do and do not. The lower body is pretty much all her. The upper body is pretty much me, but she tweaked my choices and form a bit to help me get my lower traps/rhomboids back into the picture.
For the periodization on the main lifts, I think it's standard linear periodization. 3x8-10, 4x6, 6x4, repeat, with the emphasis on more weight on the bar each cycle.
On the assistance movements, it's not as defined. Mostly adding density, but with some fun little things like drop sets or rest/pause on a set or two per week.
I'm doing full body right now, so if I do too much of the standard bb stuff, I'll kill myself.
This is the first time in a long time that I've stuck to most of the same movements for any period of time. The past year has been mostly winging it with full body 3-4 times a week, with push/pull/lower + fun and rehab. The plan feels good, and I can track my progress a little better. Over time, I knew I was making progress before, but I'm sure I'm making regular progress this way. Good for growth!
Quote:
Originally Posted by fengshway
roland, I really prefer this slow oven technique to the slow cooker. to me, the flavors seem richer, spices seem more infused throughout. I absolutely LOVE pot roast done this way. oh, and pulled pork too. I made an apricot vanilla tea infused pulled pork this way. I like this so much that I got rid of my slow cooker. of course, I wouldn't want my oven on all day when I am away at work, so I cook on the weekends. but I have left it on for a few hours while shopping or whatever on the weekends, no problem.
I'll give it a shot.
Where's the recipe for that pulled pork? Holding out?
Roland, everytime I think I'm going to dust off the crockpot, I am always disappointed. The flavors always seem a bit "off" to me when cooked in the crockpot. bleh. Then, I put it away for a year or so, only to try again when I find a recipe to try.....and only to be disappointed again.
I like slow cooking in the oven much better, like Wendy. Or even to do a nice stew on the stovetop, simmered all day very slow.
I guess I'm just not a crockpot lover and find other way to make food much more tasty.
I think it depends on what you make. It really retains liquid and concentrates the flavors of herbs and spices, so some recipes have to be adjusted. Beans come out great, for instance, but they will be super watery if you don't reduce the liquid (my black beans are 8 cups on the stove, plus adding more as I go vs 6 in the slow cooker with no checking).
Another problem is that people tend to just fill the crock, plug it in and go. If you don't brown things first, saute veggies sometimes, and layer the ingredients, things can come out funky.
Things that work well for me: stock/broth, black beans, braised beef or pork, stewed chicken. Only the stock/broth uses any significant amount of liquid. The rest are a layer of meat and onions/peppers, and just enough liquid to almost cover it.
Also, spices get intensified, so I used less of them. Maybe it's because nothing is lost via the opening of the lid and loss of liquid?
Garlic and onion, however, can be beefed up, since they have so many hours to break down.
Hey, are you going to take before/after shots to show the results of all this correctional work + teh bulk? Would be cool to see what kinds of results you'll get. Workouts are looking awesome! Galya & Julie seem to know their stuff.
Leave me out of it!! It's all Galya ... I just helped with the hip issue ...
Quote:
Originally Posted by Lost Dog
That's a good idea. I'll go back in time this weekend and take some.
I know there are some, but I don't know how useful (read interesting) they are. They were to show some sort of angle of something when I moved something else in one (or was it the other?) direction. I still don't know what they were actually testing for. I probably have hip displasia like a golden retriever, but they called it something super wordy and smart sounding (them smart, not me smart).
retroverted hips. It just means that the angle that your femoral neck in relation to the femoral shaft/femoral condyles is less than normal. This manifests in the inability of the hip joint to move in certain ways and for the feet to "toe out" more than the average person.
Regarding the crock pot ... I always make Roland's black beans with sofrito in it ... and chicken stock routinely. Chili is pretty good in it, but I haven't made much else that is good.
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retroverted hips. It just means that the angle that your femoral neck in relation to the femoral shaft/femoral condyles is less than normal. This manifests in the inability of the hip joint to move in certain ways and for the feet to "toe out" more than the average person.
Is it totally fixable, or am I just trying to get it better?
At this point in my life, I'm not missing the heavy squats all that much, but I do want to be able to front squat, goblet squat, etc someday.
Usually you can get it better to some degree ... but not to the degree of someone who is anatomically anteverted. But I'm sure you squatted normally as a small child (toddler/preschooler) ... so it's "fixable" to some degree usually.
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Life's a Journey ... Enjoy the Ride!
I think it depends on what you make. It really retains liquid and concentrates the flavors of herbs and spices, so some recipes have to be adjusted. Beans come out great, for instance, but they will be super watery if you don't reduce the liquid (my black beans are 8 cups on the stove, plus adding more as I go vs 6 in the slow cooker with no checking).
Another problem is that people tend to just fill the crock, plug it in and go. If you don't brown things first, saute veggies sometimes, and layer the ingredients, things can come out funky.
Things that work well for me: stock/broth, black beans, braised beef or pork, stewed chicken. Only the stock/broth uses any significant amount of liquid. The rest are a layer of meat and onions/peppers, and just enough liquid to almost cover it.
Also, spices get intensified, so I used less of them. Maybe it's because nothing is lost via the opening of the lid and loss of liquid?
Garlic and onion, however, can be beefed up, since they have so many hours to break down.
Crockpot=meat mush.
I like it for chili and thaaaaaaaaaaaaaat's about it.
If only I was born in the 1940s, I could spend all day cooking (and chasing brats around the house). Darn!
As it is, the foreman grill and I have a mutual understanding, and whoever came up with the pre-assembled meals to store in freezer, ready to cook, deserves a congressional medal of honor. I don't know how you kids do it.
Usually you can get it better to some degree ... but not to the degree of someone who is anatomically anteverted. But I'm sure you squatted normally as a small child (toddler/preschooler) ... so it's "fixable" to some degree usually.
So, this is not genetic? I've done this to myself? I also walked on my toes (really, really badly) since I started walking. I had braces, stretching, casts, you name it. I'm better, but still do it when I'm nervous.
Quote:
Originally Posted by tkinsley
Crockpot=meat mush.
Cooking too long and/or too hot and/or too much liquid.
I just made a whole top round roast the other day, cooking it for 8 hours, and it still took a knife and fork to eat it.
I have made shredded beef on purpose, though. Hotter temps do that.
Personally, I like the flexibility of the aluminum pan variety of slow cooker (vs a crock). It goes hotter AND cooler, so it's more flexible.
Plus you can brown on the stove and just set it on the slow cooker element when you're ready.
roland, you know I don't do recipes!!! make the apricot white tea double strength as if for iced tea. add sugar of choice to taste, I think I used agave syrup. added some penzey's pork seasoning. and I think white balsamic vinegar. I just taste things until they get right. and I never write it down, unfortunately.
there is this roasted sencha tea called hoji that pairs really well with chicken.
So, this is not genetic? I've done this to myself? I also walked on my toes (really, really badly) since I started walking. I had braces, stretching, casts, you name it. I'm better, but still do it when I'm nervous.
No, it is genetic ... or not really as it's likely not hereditary ... but more of a structural defect/abnormality/difference.
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Life's a Journey ... Enjoy the Ride!
In your case the congenital mutant-ness is similar to some of the X-Men who's special powers didn't emerge until later in life.
My special power is a mutant SI.
__________________
Working "hard," or the perception of working hard, doesn't really mean anything. Sweating, vomiting, and breathing hard could be a good workout or a tropical disease kicking in.-Dan John
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