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aogmxctm
64 Posts
On April 27 2011 12:28 vicariouscheese wrote: Shouldn't that be 225 bench  Anyways good luck, make sure you eat. Or if you make those numbers at 135... impressive At the rate my current bench is going I think 225 is a little too ambitious, gonna hopefully make these lifts at ~140 bw | ||
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Froadac
United States6733 Posts
chicken: nom pork: nom ground beef: I have ground london broil, so uppity lol prime rib: aren't you a poor college student o.o fish: tasty mussels: again, I thought you were a poor college student eggs: duh pork sausages: nom bacon: I only have turkey bacon  Need to venture into the real bacon arena. | ||
thedeadhaji
39489 Posts
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Cambium
United States16368 Posts
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thedeadhaji
39489 Posts
Which city are you at? | ||
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Froadac
United States6733 Posts
And what grad degree tt | ||
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Cambium
United States16368 Posts
i'm in ithaca, u? I recall silicon valley? @Froadac UG: Systems Engineering (University of Waterloo in Canada) Grad: Computer Science | ||
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Froadac
United States6733 Posts
) = win. | ||
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vicariouscheese
United States589 Posts
On April 27 2011 12:53 aogmxctm wrote: At the rate my current bench is going I think 225 is a little too ambitious, gonna hopefully make these lifts at ~140 bw Hmm I guess I was thinking in the context of 3x5 at those weights. Either way would be impressive, I was just thinking those goals would be a stretch for 3x5. I was just assuming you meant 225 since that's 2 plates, thought you just wrote it wrong | ||
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Ilikestarcraft
Korea (South)17733 Posts
On April 27 2011 12:28 vicariouscheese wrote: Shouldn't that be 225 bench Anyways good luck, make sure you eat. Or if you make those numbers at 135... impressive I'd like to know as well bacon fat lol | ||
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Slithe
United States985 Posts
I don't know if you're kidding, but bacon fat is legitimately used as part of dressings  http://www.foodnetwork.com/recipes/alton-brown/spinach-salad-with-warm-bacon-dressing-recipe/index.html Also, vinaigrettes are pretty easy to make. Just get some olive oil and some vinegars. | ||
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nemY
United States3119 Posts
Bench press was a little iffy, but I blame that more on the rack I used. My gym only has two BP benches and I used the secondary one which has a weird setup for the rack. The rack that holds the bar itself is really wide and the bar rolls around so I have to set the bar in place and position myself according to the bar. I tried tinkering with bent over bb rows and i did 95 and 115; alright I think for a first timer. Still need to get the form down way better, but it will come with practice. I swear it seems like everybody does bnet over bb rows slightly different from each other. Questions: For bent over bb rows if I'm not starting at 135 (2 45s) will it hurt my form to do it without bumper plates? My gym doesn't have any... | ||
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FFGenerations
7088 Posts
On April 27 2011 09:59 phyre112 wrote: george foreman is inferior to a frying pan. Lose all the juices, and therefore the tenderness and taste of the meat. Always seems to come out tough and overdone in a George Foreman. As a college student, my typical "morning" meal is: 4 eggs, scrambled add pepper and an splash of milk to get them fluffy and tasty, emptied on to plate. Use the same pan, 4-6 strips of thick cut bacon. Lots of people will tell you to do the bacon first, and use the grease to fry the eggs in - makes me sick every time, without fail... and this way is faster anyway, the bacon cooks in ~1 minute instead of five since the pan is hot from the eggs. Typical "evening" meal: The previous evening, I'll put two chicken breasts (usually totaling ~1.5 lbs of chicken) in a ziploc bag, with a splash of italian dressing to marinate. Delicious. Remove from bag, add a capful of olive oil to pan. Add pepper, Place chicken in pan, medium heat, walk away for ~10 minutes. Flip, walk away. I have a meat thermometer - you want the chicken to just pass an internal temp of 175, maybe for 15 seconds. That means it's done. No need to flip it more than once either imo, or else you used too little olive oil. I also prefer to do steamed broccoli for my veggies. That's simple, after the chicken flip I throw a bag of frozen broccoli in the microwave, they finish around the same time. I eat that probably 6/7 days of the week. My third meal (in between the two) is usually at some cafe around campus, or it's a jumbo can of tuna - the one with five servings, and some carrots... So it's different every day. I snack on raw almonds. Tried to cook steaks today. Did not go well, I definitely let them cook too long and didn't use high enough heat. Ah well, lesson learned. Maybe next time it will be better. On the milk debate: I love whole milk, but I do more like 1/3-1/2 gallon per day. Any more and I start to break out all over my face, as well as it being unnecessary calories. However, any less and I don't gain weight. egg n bacon sounds like a good one, will try! cant eat tuna anymore after i tried mass-eating the lowest quality shit you've ever seen and got sick shit of the vile taste. i think steak type meat varies in how you cook it depending on where it came from on the animal; like proper steaks you can cook so they're rare/medium/well done, but shoulder meat you need to cook for 60 minutes on high. so google it. what do you mean you "break out" when you drink more milk? normal acne spots? or sebhoreic dermatitis (red, stingy, sometimes scaley skin around nose, eyebrows, forehead)? froadac you could try bringing like 6 boiled eggs to school for lunch/break. super easy to prepare @nemy, try re-positioning your elbows during the squat. i was told to push them forwards (towards mirror). dunno if that will help with your wrists but it might be an idea has anyone quit smoking whilst being a newbie-ish gym-goer? did it make you feel any different? | ||
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nemY
United States3119 Posts
http://www.newmansown.com/product_detail.aspx?productid=1 I would prefer just using olive oil and vinegar though, but that shit permeates everything but glass (which I'm not bringing to work). | ||
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nemY
United States3119 Posts
On April 27 2011 15:42 FFGenerations wrote: egg n bacon sounds like a good one, will try! cant eat tuna anymore after i tried mass-eating the lowest quality shit you've ever seen and got sick shit of the vile taste. i think steak type meat varies in how you cook it depending on where it came from on the animal; like proper steaks you can cook so they're rare/medium/well done, but shoulder meat you need to cook for 60 minutes on high. so google it. what do you mean you "break out" when you drink more milk? normal acne spots? or sebhoreic dermatitis (red, stingy, sometimes scaley skin around nose, eyebrows, forehead)? froadac you could try bringing like 6 boiled eggs to school for lunch/break. super easy to prepare @nemy, try re-positioning your elbows during the squat. i was told to push them forwards (towards mirror). dunno if that will help with your wrists but it might be an idea has anyone quit smoking whilst being a newbie-ish gym-goer? did it make you feel any different? Pushing my elbows forwards would loosen my back though wouldn't it? Oh yeah if you hate tuna (sup I hate all fish) but want to eat it for it's quality mix it in cottage cheese. Sounds disgusting, but the cottage cheese neutralizes most of the tuna's vileness. | ||
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Advocado
Denmark994 Posts
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phyre112
United States3090 Posts
Doing deadlifts again tomorrow. I am excited. | ||
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thedeadhaji
39489 Posts
On April 27 2011 13:20 Cambium wrote: I did 2 internships and 1 summer analyst thingy with a bank, and i'm going back for full time this year after i'm done my master's i'm in ithaca, u? I recall silicon valley? @Froadac UG: Systems Engineering (University of Waterloo in Canada) Grad: Computer Science Coolio. Yea I'm in SV. So I epic failed this afternoon b/c I went to the gym, then discovered I forgot my gym shorts lol. So Instead I went to the gym at 9:30pm. 0) Shoulder dislocates. 1) Incline Press 95lbsx5, 115lbsx5, 125lbsx5 (previous max - 105lbs, but after heavy shoulder work) 2) M. Press 105lbs 5-4-1 starting from Power clean b/c racks were taken. This is one rep less than last week but I did Incline Press first, so I think I'm making progress slowly. 3) BW Pullups: 6-5. Tweaked right shoulder, so I spent time in the shower stretching/massaging it out. Glad I stopped myself from another set of pullups. TLDR: Slowly progressing! Main focus is getting enough rest gearing up for Saturday lifts. | ||
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pyrogenetix
China5098 Posts
different salads. rocket endive radicchio thin apple slices with cheese raisins chopped walnuts/cashew, toasted pine nuts using a potato peeler shave in slivers of cucumber/carrot/zucchini etc which is nice and crunchy radishes croutons chicken/roast beef/egg salad dressing usually 2 parts oil 1 part acid. usually olive oil. acid you can use balsamic/wine/cider vinegar or lime/lemon juice. flavour with anything you want, usually herbs/garlic what i usually do is get a bowl, big pinch of salt and a few black pepper corns, 3 cloves garlic and whatever herbs like basil/rosemary, then bash it all up with the bottom of a glass or mug, then add oil and acid and taste it. usually it should be slightly peppery and salty so that when you add to salad it's perfect =D i usually also grind in a little lemon zest since im gonna throw the lemon anyway. salad spinners are awesome. wash salad, spin, ziplock bag and into the fridge to crisp. stops watering down your dressing and looks and tastes more pro. | ||
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Zafrumi
Switzerland1272 Posts
no idea why the focus is so off T_T | ||
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