Styleforum › Forums › Culture › Health & Body › Random health and exercise thoughts
New Posts  All Forums:Forum Nav:

Random health and exercise thoughts - Page 3177

post #47641 of 57460
Does anyone have a good recipe for whey pancakes?
post #47642 of 57460
Quote:
Originally Posted by conceptionist View Post

I will recommend Sheiko once again. 
My programming rests on the same principles and it has helped my technique a lot. Its def more catered towards powerlifting than 5/3/1, that's for sure.

P/P/L for 3x a week training is not optimal, since it would only mean 1x a week frequency for the lifts and muscles. Twice or more is known to be more effective both for muscle growth and strength gains.
Yea benching 3x/wk has been the key for me to break through my ~3 yr plateau. If I had more time I would train all my body parts that way... best I can do is 2x/wk for everything else.
post #47643 of 57460
Quote:
Originally Posted by ridethecliche View Post

I was up to 60, but my grip gives out. I'm going to drop the weight down though. I think I was going too heavy and my form suffered.

Should be able to do 40-50.

How come you go so light?

I do them for pretty high reps and after squats. I also never felt I got anything out of going heavy on them.Would rather just feel the movement and get a really deep stretch.
post #47644 of 57460
I think I should go see a foot doctor frown.gif That sounds expensive.
post #47645 of 57460
bought a pair of wraps from charly. watch out.
post #47646 of 57460
the fuck am I learning monotone comparative statics.
post #47647 of 57460
Quote:
Originally Posted by ridethecliche View Post


I was up to 60, but my grip gives out. I'm going to drop the weight down though. I think I was going too heavy and my form suffered.

Should be able to do 40-50.

How come you go so light?
Quote:
Originally Posted by fuji View Post


I do them for pretty high reps and after squats. I also never felt I got anything out of going heavy on them.Would rather just feel the movement and get a really deep stretch.

 

I do them like Fuji; after squats (and sometimes deadlifts too) and very light.

I usually use 25-30 pound dumbbells with no rest between the sets. Just bang them out quick with perfect technique. 

 

But I can see it from your perspective RTC. I mean if you can't do squats and deadlifts, it could be wise to treat the lunges/ split squats as a heavier movement. For me its pretty much just a pump accessory lift.

post #47648 of 57460
made ramen


Warning: Spoiler! (Click to show)
Recipe (adapted from America's Test Kitchen Slow Cooker Ramen soup)

Serves 8

6 Cloves Garlic minced
1 Onion minced
2 tablespoon fresh ginger (minced)
2 tbsp oil
8 cups chicken stock (store bought or homemade)
2 lbs pork spareribs
12 ounces shitake mushrooms (stemmed sliced thin)
2 Tbsp Miso
2 tbsp soy sauce
1 tsp sesame oil
1 tbsp Mirin
Scallions, sliced thin
8 servings ramen (I got fresh noodles from my local market)
8 eggs

1) Put onion, garlic, ginger and oil in a bowl, microwave for 5 minutes to soften, transfer to slow cooker.

2) Salt and Pepper pork, nestle in slow cooker, add chicken stock + shitakes, cook 7-8 hours low, or 5-6 hours high

3) Remove pork, discard bones + inedible bits, put meat back into slow cooker.

4) put in Miso, Say Sauce, Sesame oil, and mirin into slow cooker, stir to combine.

5) Cook noodles as you normally would (boil 1.5-2 minutes, strain out flour-y water)

6) Simmer eggs for 6 minutes, plunge into cold water to stop cooking and remove shell.

7) Place noodles into bowl, pour broth over noodles (making sure to get plenty of pork+mushrooms), put in egg, garnish with scallions.

I added a bit of sriracha to my bowl because we didn't have the japanese pepper flakes, but it added a nice heat and depth of flavor so I think i might just keep doing it that way. Also considering experimenting with gochujang or pepper paste, either in step 1 or 4.
post #47649 of 57460
Quote:
Originally Posted by fuji View Post


I do them for pretty high reps and after squats. I also never felt I got anything out of going heavy on them.Would rather just feel the movement and get a really deep stretch.

 

 

Quote:
Originally Posted by conceptionist View Post
 

 

I do them like Fuji; after squats (and sometimes deadlifts too) and very light.

I usually use 25-30 pound dumbbells with no rest between the sets. Just bang them out quick with perfect technique. 

 

But I can see it from your perspective RTC. I mean if you can't do squats and deadlifts, it could be wise to treat the lunges/ split squats as a heavier movement. For me its pretty much just a pump accessory lift.

 

 

Figured. That's how I used to do them too, but I was still using like 60lb db's or so.


Whatever, I can see the benefit of using them as a stretch exercise. 

post #47650 of 57460
On dat 5pm to 7am grind for the next two weeks. Expect all gains to disappear and come out as a 180 pound shriveled up raisin of what I was before.
post #47651 of 57460
Quote:
Originally Posted by GraphicNovelty View Post

made ramen
  Warning: Spoiler! (Click to show)
Warning: Spoiler! (Click to show)
Recipe (adapted from America's Test Kitchen Slow Cooker Ramen soup)

Serves 8

6 Cloves Garlic minced
1 Onion minced
2 tablespoon fresh ginger (minced)
2 tbsp oil
8 cups chicken stock (store bought or homemade)
2 lbs pork spareribs
12 ounces shitake mushrooms (stemmed sliced thin)
2 Tbsp Miso
2 tbsp soy sauce
1 tsp sesame oil
1 tbsp Mirin
Scallions, sliced thin
8 servings ramen (I got fresh noodles from my local market)
8 eggs

1) Put onion, garlic, ginger and oil in a bowl, microwave for 5 minutes to soften, transfer to slow cooker.

2) Salt and Pepper pork, nestle in slow cooker, add chicken stock + shitakes, cook 7-8 hours low, or 5-6 hours high

3) Remove pork, discard bones + inedible bits, put meat back into slow cooker.

4) put in Miso, Say Sauce, Sesame oil, and mirin into slow cooker, stir to combine.

5) Cook noodles as you normally would (boil 1.5-2 minutes, strain out flour-y water)

6) Simmer eggs for 6 minutes, plunge into cold water to stop cooking and remove shell.

7) Place noodles into bowl, pour broth over noodles (making sure to get plenty of pork+mushrooms), put in egg, garnish with scallions.

I added a bit of sriracha to my bowl because we didn't have the japanese pepper flakes, but it added a nice heat and depth of flavor so I think i might just keep doing it that way. Also considering experimenting with gochujang or pepper paste, either in step 1 or 4.

Hot damn! Been looking for a good miso recipe! How does the taste compare to the ones in restaurants like Santouka

post #47652 of 57460
Haven't been to Santuka yet, but hit up a bunch of the city spots and while it isn't anywhere close to the "better" places (that make real Tonkotsu broth), if you get some fresh noodles.

The noodles I used are actually from Mitsuwa (my gf lives right there). Are you in NJ?
post #47653 of 57460
Quote:
Originally Posted by ridethecliche View Post

I was up to 60, but my grip gives out. I'm going to drop the weight down though. I think I was going too heavy and my form suffered.

Should be able to do 40-50.

How come you go so light?

Why not just use a barbell for lunges? That's what I do at the gym. I do walking bb lunges for 6-10 reps at the gym and use DB's or kb's at home for 15+ reps No need for wraps, and 60lb/hand would be 120 total bar weight which shouldn't be an issue even of you need to clean it overhead. Or switch to lunges using a front rack position which is killer with a barbell or kettlebell.
post #47654 of 57460

Because I can't. 

post #47655 of 57460
Why?
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Health & Body
Styleforum › Forums › Culture › Health & Body › Random health and exercise thoughts