Volcom's, Controlled Labs' - Look good in dem BLUE GENE(s), Sponsored Log

You guys need to see this!

This guy makes a Chicken Breast + Water Protein shake. Chicken breasts mixed in a blender! He starts off with raw eggs, which I can hang with, but the Chicken Breast protein shake Invalid Link Removed

[ame="http://www.youtube.com/watch?v=y_swvt0CLsc&feature=related"]YouTube - Hardcore Diet[/ame]
 
Sheesh look at the size of the igf induced gut!!:eek: You catch his rear delt vascularity too? man! That vid believe it or not is very inspirational to me. I thought I was only one who had ever tried this. -- you read right

You have any idea what those liquids are that hes putting into his eggs and chicken?
 
metroba said:
Sheesh look at the size of the igf induced gut!!:eek: You catch his rear delt vascularity too? man! That vid believe it or not is very inspirational to me. I thought I was only one who had ever tried this. -- you read right

You have any idea what those liquids are that hes putting into his eggs and chicken?
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its probably some kind of soy sauce, that, or maybe caramel. I don't think that little added sauce is any kind of "supplement" but more of a flavoring agent.

You ground your chicken breasts into a shake! Damn, that's too gangster for me, but I'm not mad'atcha.
 
that vid gave me an idea. put like 4 or 5 whole eggs and about 4-6 oz chicken and blend it all up with maybe some seasoning or a sauce of some kind. THEN fry it up. i can imagine it being very very tasty, with chicken and egg and explosions of flavor in every bite haha. could even added to veggies or some rice and stir fried. **** im getting hungry.

i was digging his choice of clothing. i wanna start lifting in one of those.
 
rolandajoint said:
that vid gave me an idea. put like 4 or 5 whole eggs and about 4-6 oz chicken and blend it all up with maybe some seasoning or a sauce of some kind. THEN fry it up. i can imagine it being very very tasty, with chicken and egg and explosions of flavor in every bite haha. could even added to veggies or some rice and stir fried. **** im getting hungry.

i was digging his choice of clothing. i wanna start lifting in one of those.
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That guy would laugh at 4-6oz of chicken. I think he threw in 8-9 breasts.
 
VolcomX311 said:
That guy would laugh at 4-6oz of chicken. I think he threw in 8-9 breasts.
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hes also probably got close to 60 lbs of straight muscle on me. and my mind is in diet mode, so im not thinking huge numbers. now that you say 8 or 9 breasts, i feel the need to binge. and im going to do it at the rio buffet after the olympia.
 
rolandajoint said:
hes also probably got close to 60 lbs of straight muscle on me. and my mind is in diet mode, so im not thinking huge numbers. now that you say 8 or 9 breasts, i feel the need to binge. and im going to do it at the rio buffet after the olympia.
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I fricken LOVE the Rio. That's my number one splurge spot on the planet. Have fun with that!
 
I'm having a true to life, seafood stew.

- Baby Octopus
- Squid Slices
- Shrimp
- Scallops
- White Cod
edit: - just scooped up some Clams

with some rice in the soup. This thing needs more salt and white pepper.

This is a bit TOO clean. It's still very tasty, but some more seasoning would be really effective.
 
The Chinese have this dish called, Drunken Duck or Drunken Chicken, where the bird is marinated in white rice wine for a really long time and slightly salted. I had Drunken Chicken at 12:30pm, so it's been a good day for multiple protein sources!
 
VolcomX311 said:
I'm having a true to life, seafood stew.

- Baby Octopus
- Squid Slices
- Shrimp
- Scallops
- White Cod
edit: - just scooped up some Clams

with some rice in the soup. This thing needs more salt and white pepper.

This is a bit TOO clean. It's still very tasty, but some more seasoning would be really effective.
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Man that sounds reallly good!! Please take pics
 
Steveoph said:
Sounds like the frozen seafood medley I concoct. I usually simmer that up in some tomato sauce w/ extra garlic, basic and thyme and it is heavenly. Dips some bread into the sauce afterwards so it doesn't go to waste!

I still love my lasagna though ;)
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you know how to catch an italian's attention brotha! damn that looks good. you make it, or just "cook" it? either way, i want it.
 
rolandajoint said:
you know how to catch an italian's attention brotha! damn that looks good. you make it, or just "cook" it? either way, i want it.
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I don't eat anything pre-made. Everything by hand. That's some x-lean angus sirloin (it was 50% off this summer I went mad, bought 20+ lbs). Real Parmesan, diced carrots, mushrooms, zucchini and garlic in the sauce. Mozzarella Cheese and Ricotta Cheese w/ Basil & oregano in there.

I made 2 massive lasagnas, froze them and have them occassionaly now at university :)
 
Steveoph said:
I don't eat anything pre-made. Everything by hand. That's some x-lean angus sirloin (it was 50% off this summer I went mad, bought 20+ lbs). Real Parmesan, diced carrots, mushrooms, zucchini and garlic in the sauce. Mozzarella Cheese and Ricotta Cheese w/ Basil & oregano in there.

I made 2 massive lasagnas, froze them and have them occassionaly now at university :)
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Nice work! I'm afraid you've been trumped by my fiance, though! ;)

Same premise, but with fresh Parsley, fresh Spinach, organic fat-free mozzarella and cheddar cheese, fat-free cottage cheese, whole-wheat lasagna (I assume yours is as well, though), 95% fat-free beef, with my patented pizza/pasta sauce!

The marconutrients are balanced enough to include it daily when she makes it! All the best Italian sauces have the following things:

a) San Marzano Tomatoes
b) A base flavor created by pan-searing onions + garlic w/ Basil, Thyme, fresh Parsley
c) Bay Leaves, anchovies, and olives (for salty flavor w/o salt)
d) A whole carrot in the sauce while it cooks (naturally removes the acidity from ingredients, and sweetens your sauce w/o sugar!).

Since I moved to St.Catharines/Niagara Falls, I have been frequenting the same Italian Restaurant for my cheats; the woman who owns it, Heather, finally broke down and gave me the above tips! That being said, she did not divulge the proportions, so I am constantly tinkering.
 
I would also add to that unintentional display of one-upmanship: My father can destroy your father, and; the proverbial, na-na-na-boo-boo!

In all seriousness though, escargot can also be successfully used as a salt-substitute to add depth to the flavor of your sauces.
 
If I didn't have such great meals today, I'd feel like a total fat@$$ in light of Steve's and Mullet's Fiance's homemade deliciousness.

I love lasagna, too! I know it seems like anytime, anyone posts a food anything, I seem to say, and I love [fill in the food], too! However, lasagna is definitely top of the list and that's a long list!
 
Volcom's Log Offers Services

I was in the middle of writing a Functional Training Program for some seniors I'm working with, when it struck me.

If anyone of you PM's me your bench, deads or squats or any form of 1RM on any exercise, or even 3-5RM's, I'll workout your numbers and PM you back with what rep/weight scheme would be most optimal to exciting all the muscles responses, including Power, Strength, Hypertrophy & Endurance, in accordance with the NSCA.

Please don't feel embarrassed or intimidated if you don't feel you have the most beastly of numbers. I've seen all ranges. I'm currently working with seniors, men and women, where 1RM's are tip-top at 115lbs (Machine), so no need to impress me :thumbsup:

Also, I'm not going to be PMing you and checking up to make sure you're doing what I say. It's not an official diagnosis if I can't work with you personally and see how true your 1RM's are, this is just an added Gold Membership privilege, I'm only doing this for Gold Members, I'm just kidding.

PM me if you'd like, otherwise, carry on.

P.S. An email I can respond to would be MOST effective, but I can attach actual tables. I have both Word Perfect and Microsoft Word, but a PM is still cool, it'll just be less organized.

P.S.S. Microsoft Excel is probably THEE best way I can respond, but again, PM's are fine.
 
Mulletsoldier said:
I would also add to that unintentional display of one-upmanship: My father can destroy your father, and; the proverbial, na-na-na-boo-boo!

In all seriousness though, escargot can also be successfully used as a salt-substitute to add depth to the flavor of your sauces.
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Your comments were well received. I sautee my onions and garlic w/ the meat. I sprinkle some oregano/basil/thyme in there and with the ricotta cheese too. No fresh herbs :(

I might try that carrot + sauce idea, can never have too much! For the San Marzano, I'm lucky to know an Italian Chef who hooks me up with his home-made tomato sauce. He makes a nice stash of Tomato Sauce from those, and the difference is noticeable.

Bay leaves, anchovies and olives are quite interesting... I might try some black olives + bay leaf, never really experimented with anchovies though. Also the only fat-free (skim) cheese I know is above my budget, and I'm puzzled how you found 95% lean beaf. I find extra lean, which I believe is 90% . Anyways :cheers: to the good cooking! Just demolished another monster omelet.

PS Didn't know you were that close! I drive right by you when I go to Buffalo to pick up stuff from Pmiller. I also go near Grimsby because our friends own a vineyard there.
 
Steveoph said:
Your comments were well received. I sautee my onions and garlic w/ the meat. I sprinkle some oregano/basil/thyme in there and with the ricotta cheese too. No fresh herbs :(
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Definitely; I usually begin with a high-quality Olive Oil, and wait until the Garlic and onions are transparent - I then set them aside, and strain my beef separately to drain 95% of the fat from it.

I might try that carrot + sauce idea, can never have too much! For the San Marzano, I'm lucky to know an Italian Chef who hooks me up with his home-made tomato sauce. He makes a nice stash of Tomato Sauce from those, and the difference is noticeable.
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Oh, most definitely! Any great Italian-chef will use San Marzanos because of the depth and smokiness of the flavor.

Bay leaves, anchovies and olives are quite interesting... I might try some black olives + bay leaf, never really experimented with anchovies though. Also the only fat-free (skim) cheese I know is above my budget, and I'm puzzled how you found 95% lean beaf. I find extra lean, which I believe is 90% . Anyways :cheers: to the good cooking! Just demolished another monster omelet.
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On the Bay Leaves, anchovies, and olives, it is a must if you love salty food; they are naturally very salty, and there are two primary applications with them: Either leaving them whole in the sauce, or simply allowing them to disperse their flavor and remove! All depends on personal taste preference.

On the beef note, I buy 80/20 Beef and hydrolyze (remembering: Hydrolyze simply means 'to react with water') the fat bonds within them myself; it merely requires cooking the beef to near completion, and then 'boiling' it - so to speak - for approximately 10 minutes. Continue straining until the water runs clear, and you have 95% (most likely more, but this is conservative) estimated fat-free beef. As well, I simply drive to Niagara Falls, NY and shop at Wegman's: They have high quality fat-free ingredients for 30% less (on average for all consumer products) than Canada.

Be warned, though: The meat becomes somewhat sinewy and bland, so it is best applied in sauces, and other multi-ingredient dishes.

PS Didn't know you were that close! I drive right by you when I go to Buffalo to pick up stuff from Pmiller. I also go near Grimsby because our friends own a vineyard there.
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Most definitely. Specifically, I live in Thorold about 15 minutes away from Brock University!
 
VolcomX311 said:
I've never had homemade tomato sauce. I want to so bad.

Where the heck is Chef Snag amidst all this recipe talk?
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Method for Mine:

Combine 2 tsp Olive Oil (high quality), 1/2 red onion roughly chopped, 2 cloves garlic VERY finely chopped, fresh thyme, basil, parsley (and rosemary, if that is your preference) into a large saucepan; saute for approximately 6 minutes on medium high, until the onions and garlic are transparent.

Once transparent, add in the San Marzano Tomatoes; preferably, they are fresh, but 1 can will suffice otherwise! Also, add in 1/2 small can of Tomato Paste for natural thickness. Also, add fresh pepper, paprika 4 Bay Leaves, 10 black olives, 1/2 tsp of Frank's Red Hot Sauce (and anchovies are GREAT here, but not if you dislike them). Cook for approximately 1 hour on VERY low. The temperature is where most cooks misstep - temperature and taste are intrinsically linked because some ingredients take longer to mature in a mixture; the San Marzano tomato is one of them!

I promise you, this sauce is absolutely delicious on anything; and nutritionally balanced and edible at any time as well!
 
Mulletsoldier said:
On the beef note, I buy 80/20 Beef and hydrolyze (remembering: Hydrolyze simply means 'to react with water') the fat bonds within them myself; it merely requires cooking the beef to near completion, and then 'boiling' it - so to speak - for approximately 10 minutes. Continue straining until the water runs clear, and you have 95% (most likely more, but this is conservative) estimates.

Be warned, though: The meat becomes somewhat sinewy and bland, so it is best applied in sauces, and other multi-ingredient dishes.

Most definitely. Specifically, I live in Thorold about 15 minutes away from Brock University!
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Ah gotcha about the 80/20 beef. I remember seeing the chart from University of Wisconsin showing how much fat you can actually get out by sauteeing + paper towels + placing in hot water. When I buy X-Lean, I usually just drain the dripping off + paper towel, and then cool the drippings. Skim the fat off the top and return the meat-liquids. Helps with the flavour.

It's nice to live in a small town; I haven't even heard of Thorold. I assume you don't commute into a big city and just work from home. If poopypants gives Prime a thumbs up, I might have to stop by and trade some of my other USP Products for the New Prime if you're willing. Perhaps I just need more saponins that the beta had :fool2:
 
Steveoph said:
Ah gotcha about the 80/20 beef. I remember seeing the chart from University of Wisconsin showing how much fat you can actually get out by sauteeing + paper towels + placing in hot water. When I buy X-Lean, I usually just drain the dripping off + paper towel, and then cool the drippings. Skim the fat off the top and return the meat-liquids. Helps with the flavour.
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Yes, University of Wisconsin! That is it! I have constantly been indexing that study as property of U of Wyoming; that is exactly where I saw the idea.

It's nice to live in a small town; I haven't even heard of Thorold. I assume you don't commute into a big city and just work from home. If poopypants gives Prime a thumbs up, I might have to stop by and trade some of my other USP Products for the New Prime if you're willing. Perhaps I just need more saponins that the beta had :fool2:
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Well, USP Labs keeps me very beautifully compensated, so my office is my home now and vice versa; very, very attractive situation for me due to school.

Thorold is on the Southern tip of St.Catharines, and directly to the East of Niagara Falls. In fact, to reach Niagara Falls is about 8 minutes on Thorold Stone Road, and about 3 more minutes to Niagara Falls itself. If you would like to stop by and trade + train some time, that would be more than welcome.
 
Mulletsoldier said:
Well, USP Labs keeps me very beautifully compensated, so my office is my home now and vice versa; very, very attractive situation for me due to school.

Thorold is on the Southern tip of St.Catharines, and directly to the East of Niagara Falls. In fact, to reach Niagara Falls is about 8 minutes on Thorold Stone Road, and about 3 more minutes to Niagara Falls itself. If you would like to stop by and trade + train some time, that would be more than welcome.
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Well now that I know I can't beat you in Italian cooking, I'll have to bring it Ukrainian style :D The secret perogie recipes, finely tuned over the generations... you know how it goes . Not those costco ones, but scrumptious cabbage and mushroom, cottage cheese, meat, dessert (Blueberry, Cherry, Strawberry... mmmm!) . A 12 course dinner if you count the different variations.
 
Steveoph said:
Well now that I know I can't beat you in Italian cooking, I'll have to bring it Ukrainian style :D The secret perogie recipes, finely tuned over the generations... you know how it goes . Not those costco ones, but scrumptious cabbage and mushroom, cottage cheese, meat, dessert (Blueberry, Cherry, Strawberry... mmmm!) . A 12 course dinner if you count the different variations.
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That, I do not know how to make! My fiance and yourself would get along, as she speaks Ukranian and L-O-V-E-S Ukranian food!

My Great Aunt was Ukranian Orthodox, and I remember being simply flabbergasted when I was younger at the sheer pageantry involved with Easter.

We will meet up and train sometime soon, and bring your A cooking game; and, make sure it is a cheat day, because, well, we may end up going to Burger King as well.
 
Mulletsoldier said:
We just homoeroticized this thread to death, by the way.
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if you ever make your way as far as rochester, ny, look up an italian place called cerame's villa. its my families restaraunt. authentic with a back room where all my uncles and cousins, of course mostly named pauly, tony, franky, etc, tend to "play cards" and "kick back" a lot, at all hours of the night. but the food, just like a nice homecooked meal.
 
Mulletsoldier said:
That, I do not know how to make! My fiance and yourself would get along, as she speaks Ukranian and L-O-V-E-S Ukranian food!

My Great Aunt was Ukranian Orthodox, and I remember being simply flabbergasted when I was younger at the sheer pageantry involved with Easter.

We will meet up and train sometime soon, and bring your A cooking game; and, make sure it is a cheat day, because, well, we may end up going to Burger King as well.
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Please provide an example of a Ukranian dish.
 
rolandajoint said:
if you ever make your way as far as rochester, ny, look up an italian place called cerame's villa. its my families restaraunt. authentic with a back room where all my uncles and cousins, of course mostly named pauly, tony, franky, etc, tend to "play cards" and "kick back" a lot, at all hours of the night. but the food, just like a nice homecooked meal.
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Very Cosa Nostra, I love it.
 
VolcomX311 said:
Please provide an example of a Ukranian dish.
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Well he mentioned easter.
THere's the Paska, a bread made with egg yolk, flour, sugar and raisins.
Perogies, as you know dough wrapped around a variety of possible ingredients.
Cabbage Rolls: As the name implies lol, Cabbage rolled around typically rice + meat, I've made it with savoy cabbage, barley, toasted pignoli, feta and currants (Courtesy of Cooking Light) that was "modern" but not very Ukrainian lol.
Meat on a stick: Skewer, Moist Meat (Veal usually) in a breading... to die for!
Borscht a.k.a. Beet Soup. Blood red, very tasty . Usually shredded beets, carrots, celery, shredded meat and peas.

Those are the biggies.

Timberlakers WW pasta is everywhere man, even up here in Canada! And we have more than one variety, seriously lol ;)
 
Steveoph said:
Well he mentioned easter.
THere's the Paska, a bread made with egg yolk, flour, sugar and raisins.
Perogies, as you know dough wrapped around a variety of possible ingredients.
Cabbage Rolls: As the name implies lol, Cabbage rolled around typically rice + meat, I've made it with savoy cabbage, barley, toasted pignoli, feta and currants (Courtesy of Cooking Light) that was "modern" but not very Ukrainian lol.
Meat on a stick: Skewer, Moist Meat (Veal usually) in a breading... to die for!
Borscht a.k.a. Beet Soup. Blood red, very tasty . Usually shredded beets, carrots, celery, shredded meat and peas.

Those are the biggies.

Timberlakers WW pasta is everywhere man, even up here in Canada! And we have more than one variety, seriously lol ;)
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I have WW elbows / penne / rigatoni / spaghetti... but I have yet to see lasagna!!!! I'm excited, I must find it! :woohoo:
 
Steveoph said:
Well he mentioned easter.
THere's the Paska, a bread made with egg yolk, flour, sugar and raisins.
Perogies, as you know dough wrapped around a variety of possible ingredients.
Cabbage Rolls: As the name implies lol, Cabbage rolled around typically rice + meat, I've made it with savoy cabbage, barley, toasted pignoli, feta and currants (Courtesy of Cooking Light) that was "modern" but not very Ukrainian lol.
Meat on a stick: Skewer, Moist Meat (Veal usually) in a breading... to die for!
Borscht a.k.a. Beet Soup. Blood red, very tasty . Usually shredded beets, carrots, celery, shredded meat and peas.

Those are the biggies.

Timberlakers WW pasta is everywhere man, even up here in Canada! And we have more than one variety, seriously lol ;)
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Cabbage Rolls and Meat on a stick sounds awesome. Lots of cultures have a cabbage wrap dish, and I've enjoyed all the wraps I've tired.

As large of a steak fan as I am, I've yet to try veal.
 
VolcomX311 said:
Cabbage Rolls and Meat on a stick sounds awesome. Lots of cultures have a cabbage wrap dish, and I've enjoyed all the wraps I've tired.

As large of a steak fan as I am, I've yet to try veal.
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The best way to get some real Ukrainian food is to stop by a Ukrainian church on a Sunday afternoon. They usually have fundraisers where they sell traditional food. I think they call it a "Rotary Club" often. Anyways the baba's (Grandma's) know the secrets and make some great authentic stuff. I'd link to a recipe for meat of a stick or perogies but it's alot of work.
 
I'm down with being the guinea pig... everyone that reads my logs knows my max reps suck... Feel free to show on your log.

:woohoo:

Just made an Excel sheet, but its not a download option... :(

So I pasted as a pic into a word doc - hope thats ok.
 

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TimberLakers said:
I'm down with being the guinea pig... everyone that reads my logs knows my max reps suck... Feel free to show on your log.

:woohoo:

Just made an Excel sheet, but its not a download option... :(

So I pasted as a pic into a word doc - hope thats ok.
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The post above is for you, bud.
 
Today was my final dosing from my original bottle of Blue GENE. Tomorrow will officially be my first day of the Blue GENE, Blue UP Stack.

Just had to remind everybody I'm still here for a purpose :thumbsup:
 
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