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DC's New Year, New Life 2019

DemntedCowboy said:
Note: Just to make it clear not to be argumentative, when we fry things like fish or shrimp. These things are ran through an egg wash, and battered with a breadcrumb coating then placed in a pan with about a 1/2" of Extra Virgin Olive Oil. These foods are NEVER Deep Fried in a traditional sense like in a vat of oil and submerged in a basket.
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Coconut oil or avacado oil would be better for frying since they oxidize at a much higher temp. Just a thought. That healthy and expensive olive oil is best fresh as a topping or dressing.
 
Hey @Demnted Cowboy,

I am only on page 60 now but I see you are frying things in EVOO, that is a HUGE NONO as far as health concerns go. You want a processed Olive oil for frying, or cooking over 300 degrees. Using Extra Virgin, or even Virgin Olive oil is going to create a fugton of free radicals that will just run wild through your body. You really only want to use EVOO for raw uses and then Virgin for other very low heat cooking. Once you get into more refined Olive oils you can bump up the heat but virgin, and extra virgin olive oil is not good to fry with. It goes from being a healthy addition to a very unhealthy one as soon as you add too much heat, and the smoke point of Virgin and Extra virgin Olive oil is very low.

So this really has nothing to do with physique, just a health based observation. Plus it will save you all money, cooking with EVOO, or even VOO is expensive... I would save it for the dressings, dips and whatnot.

Oils you might try for higher heat applications
Refined Coconut Oil has a pretty high smoke point and isn't too costly. For very high heats I would go with avacodo, or grape seed oil as they both have very high smoke points so less free radicals created during the cooking process. So those 2 are especially good for trying to get a nice seer on your meat.
 
MrKleen73 said:
Hey @Demnted Cowboy,

I am only on page 60 now but I see you are frying things in EVOO, that is a HUGE NONO as far as health concerns go. You want a processed Olive oil for frying, or cooking over 300 degrees. Using Extra Virgin, or even Virgin Olive oil is going to create a fugton of free radicals that will just run wild through your body. You really only want to use EVOO for raw uses and then Virgin for other very low heat cooking. Once you get into more refined Olive oils you can bump up the heat but virgin, and extra virgin olive oil is not good to fry with. It goes from being a healthy addition to a very unhealthy one as soon as you add too much heat, and the smoke point of Virgin and Extra virgin Olive oil is very low.

So this really has nothing to do with physique, just a health based observation. Plus it will save you all money, cooking with EVOO, or even VOO is expensive... I would save it for the dressings, dips and whatnot.

Oils you might try for higher heat applications
Refined Coconut Oil has a pretty high smoke point and isn't too costly. For very high heats I would go with avacodo, or grape seed oil as they both have very high smoke points so less free radicals created during the cooking process. So those 2 are especially good for trying to get a nice seer on your meat.
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Thanks I will look into that. I will also be looking into maybe picking up an air fryer, and not putting it back and waiting till later eventually.
 
MrKleen73 said:
Hey @Demnted Cowboy,

I am only on page 60 now but I see you are frying things in EVOO, that is a HUGE NONO as far as health concerns go. You want a processed Olive oil for frying, or cooking over 300 degrees. Using Extra Virgin, or even Virgin Olive oil is going to create a fugton of free radicals that will just run wild through your body. You really only want to use EVOO for raw uses and then Virgin for other very low heat cooking. Once you get into more refined Olive oils you can bump up the heat but virgin, and extra virgin olive oil is not good to fry with. It goes from being a healthy addition to a very unhealthy one as soon as you add too much heat, and the smoke point of Virgin and Extra virgin Olive oil is very low.

So this really has nothing to do with physique, just a health based observation. Plus it will save you all money, cooking with EVOO, or even VOO is expensive... I would save it for the dressings, dips and whatnot.

Oils you might try for higher heat applications
Refined Coconut Oil has a pretty high smoke point and isn't too costly. For very high heats I would go with avacodo, or grape seed oil as they both have very high smoke points so less free radicals created during the cooking process. So those 2 are especially good for trying to get a nice seer on your meat.
Click to expand...

Thanks for expanding on what I said two posts above ? I was too lazy to go that in depth
 
MrKleen73 said:
Hey @Demnted Cowboy,

I am only on page 60 now but I see you are frying things in EVOO, that is a HUGE NONO as far as health concerns go. You want a processed Olive oil for frying, or cooking over 300 degrees. Using Extra Virgin, or even Virgin Olive oil is going to create a fugton of free radicals that will just run wild through your body. You really only want to use EVOO for raw uses and then Virgin for other very low heat cooking. Once you get into more refined Olive oils you can bump up the heat but virgin, and extra virgin olive oil is not good to fry with. It goes from being a healthy addition to a very unhealthy one as soon as you add too much heat, and the smoke point of Virgin and Extra virgin Olive oil is very low.

So this really has nothing to do with physique, just a health based observation. Plus it will save you all money, cooking with EVOO, or even VOO is expensive... I would save it for the dressings, dips and whatnot.

Oils you might try for higher heat applications
Refined Coconut Oil has a pretty high smoke point and isn't too costly. For very high heats I would go with avacodo, or grape seed oil as they both have very high smoke points so less free radicals created during the cooking process. So those 2 are especially good for trying to get a nice seer on your meat.
Click to expand...
Good advice on the cooking oils... But the antioxidant/free radical marketing mantra needs to die it seems.. it was an early failure of the life extension movement. Ref a physician in the longevity field that's reknown for his work. See Joe Rogan podcast cast. Other more important life extension discovery brought up here though in the talk.

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DemntedCowboy said:
Got home from the store, and had to go back for a few things for the wife this time. Glad I did, found something to add to my weekend breakfast next week.View attachment 180261
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Good stuff, sometimes i just put PB on them and roll them up...

THOR 70 said:
Thanks for expanding on what I said two posts above �� I was too lazy to go that in depth
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Haha, funny thing was i didn't even see that either. Just responded based on what I was seeing a couple pages back.
Rocket3015 said:
I think Kleen likes to type !!
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I don't mind it but I am never going to explain something and not try to make sure it is clear to anyone reading it. I figure if I am gonna bother at all might as well communicate clearly. Okay, so I do like writing, it is great exercise for my mind.
PoSiTiVeFLoW said:
Good advice on the cooking oils... But the antioxidant/free radical marketing mantra needs to die it seems.. it was an early failure of the life extension movement. Ref a physician in the longevity field that's reknown for his work. See Joe Rogan podcast cast. Other more important life extension discovery brought up here though in the talk.

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You had me at Joe Rogan! Will definitely go check that out just to see what it says. Definitely interested on if this is old and incorrect data, or if that is just his opinion or the opinion of someone he is speaking too. Thanks for the rabbit hole I might be running through later. LOL
 
MrKleen73 said:
Good stuff, sometimes i just put PB on them and roll them up...
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You should try Peanutbutter Cup Gbutter on it. Kodiak Cake Pancakes with whole milk, and Egg is 21g Protein, with Gbutter you can add another 120 calories, and 12g of Protein. Its very good, they have a ton of flavors but the Peanutbutter Cup has to be my favorite.
 
MrKleen73 said:
Hey @Demnted Cowboy,

I am only on page 60 now but I see you are frying things in EVOO, that is a HUGE NONO as far as health concerns go. You want a processed Olive oil for frying, or cooking over 300 degrees. Using Extra Virgin, or even Virgin Olive oil is going to create a fugton of free radicals that will just run wild through your body. You really only want to use EVOO for raw uses and then Virgin for other very low heat cooking. Once you get into more refined Olive oils you can bump up the heat but virgin, and extra virgin olive oil is not good to fry with. It goes from being a healthy addition to a very unhealthy one as soon as you add too much heat, and the smoke point of Virgin and Extra virgin Olive oil is very low.

So this really has nothing to do with physique, just a health based observation. Plus it will save you all money, cooking with EVOO, or even VOO is expensive... I would save it for the dressings, dips and whatnot.

Oils you might try for higher heat applications
Refined Coconut Oil has a pretty high smoke point and isn't too costly. For very high heats I would go with avacodo, or grape seed oil as they both have very high smoke points so less free radicals created during the cooking process. So those 2 are especially good for trying to get a nice seer on your meat.
Click to expand...

Rarely disagree with you MrKleen73 but evoo or voo is fine for frying.....I’d seen the same stuff you mention around harmful compounds when that first came out but the latest studies debunk it as far as olive oil is concerned.

I do agree that coconut and avocado oil are excellent choices for frying (or any cooking) but olive oil is also ok....

This article is a nice summary and links to all the studies

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Wake-Up(0345):
Shower, Supplements

Breakfast(0433): 2 Cups of Coffee, 1 tsp of Creamer each Cup, (0648) 12oz No Pulp Tropicana OJ, (0730) Cranberry Orange Powerful Oatmeal, 2 whole boiled eggs, B.A.R. Breakfast at the Ready Crunchy Cinnamon Bits, (0906) Cherry Blade Lemonade Bang

Lunch(1143): Homemade Potatoe Soup w/Bacon & Green Beans, Wicked Cutz Volcanic Jalapeno Beef Stick

After Lunch Snack(1200): 20mg Tbol

Afternoon Snack(1449) Core Power Elite Vanilla Shake, Breakstones Cottage Doubles Strawberry

Dinner(1705): Chicken Fajita

PWO+20mg Tbol(1742)

Warm-Up(Bike): 10 mins x 3.65 miles

All Sets 45" Rest:

Rotating Arm DB Military Press: 25x18,18,18,18,18 30x12,12,12

DB Shrugs: 60x15,15,15,15,15

Side Cable Raise(B/L): 20x12,12,12,12

Internal Rotation: 15x10,10

External Rotation: 15x10,10

Reverse Pec Deck: 50x18,18,18

Post Workout: 2 scoop Protein shake

Totally, forgot to take pics of the food today.Invalid Link RemovedInvalid Link RemovedInvalid Link Removed
 
thebigt said:
that sounds much better than alligator or muskrat!!!
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Haha i had alligator a couple of times while living in Louisiana and while it was never my go to order it's actually probably one of the easiest meats to eat. It has a very light taste so if one dislike chicken or cow it doesn't come with a strong flavour, easy to chew and very low on fat.
 
Chados said:
Haha i had alligator a couple of times while living in Louisiana and while it was never my go to order it's actually probably one of the easiest meats to eat. It has a very light taste so if one dislike chicken or cow it doesn't come with a strong flavour, easy to chew and very low on fat.
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As long as they cook it right
 
Whisky said:
Rarely disagree with you MrKleen73 but evoo or voo is fine for frying.....I’d seen the same stuff you mention around harmful compounds when that first came out but the latest studies debunk it as far as olive oil is concerned.

I do agree that coconut and avocado oil are excellent choices for frying (or any cooking) but olive oil is also ok....

This article is a nice summary and links to all the studies

Invalid Link Removed
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Sweet, thanks for the read. Got to love the new information out there. One less thing to worry about. I still prefer those other oils for higher heat applications. To me an oil that has smoked like that during the cooking process effects the flavor of the food.
 
MrKleen73 said:
Sweet, thanks for the read. Got to love the new information out there. One less thing to worry about. I still prefer those other oils for higher heat applications. To me an oil that has smoked like that during the cooking process effects the flavor of the food.
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Oh 100% agree that avocado and coconut are better for high temp cooking from a flavour perspective (and i think they are probably technically slightly better choices as well, it’s more just that evoo isn’t a ‘bad’ choice per se).
 
DemntedCowboy said:
Thanks I will look into that. I will also be looking into maybe picking up an air fryer, and not putting it back and waiting till later eventually.
Click to expand...

I use Avocado Oil for frying. even in my deep fryer. The kicker to deep frying is to not overload the fryer. get the fried items plenty of room to cook.

Can't remember where I saw this but a chef did an experiment a few years ago deep frying 6 potatoes cut into french fries. when he cooked them in 3 different batches and drain the fryer it used 1/2 teaspoon of oil.
When put all 6 in one basket and drained the oil it used 9 tablespoons of oil.
 
Chados said:
Haha i had alligator a couple of times while living in Louisiana and while it was never my go to order it's actually probably one of the easiest meats to eat. It has a very light taste so if one dislike chicken or cow it doesn't come with a strong flavour, easy to chew and very low on fat.
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fortunately I enjoy chicken and cow....
 
Sorry Guys and Gals,
No food today. Been a crazy f***ing day at work today. But, I took it out in the gym. I know I hit my macro's and got enough protein in just didnt have time to record it today.

Wake-Up(0415)
Shower & Supplements

PWO +20mg Tbol(1757)

Warm-Up(Bike): 10 mins x 3.48 miles

Low Row w/Rope Attachment: 70x18,18,18,18,18 100x12,12,12

Behind the Neck Lat Pulldown: 100x18,18,18,18,18 120x12,12,12

Reverse Grip Machine Pulldown: 70x18,18,18,18,18 90x12,12,12

Rotating Arm DB Row: 50x12,12,12,12
 
I've never liked the texture of alligator. Had it a few times and it was always rubbery. Muskrat and Nutria aren't bad, but can be gamey if not handled right.
 
SFreed said:
I've never liked the texture of alligator. Had it a few times and it was always rubbery. Muskrat and Nutria aren't bad, but can be gamey if not handled right.
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If it was rubbery it wasn't cooked right. Nutria in a Spaghetti is the bomb, but, you don't want to be in the house while it's cooking. That Sh*t stinks, while being cooked. Which is weird cause Nutria are Vegans. Which is why I would NEVER date a Vegan. If they smell anything like a Cooking Nutria, I'm out. Lol
 
DemntedCowboy said:
If it was rubbery it wasn't cooked right. Nutria in a Spaghetti is the bomb, but, you don't want to be in the house while it's cooking. That Sh*t stinks, while being cooked. Which is weird cause Nutria are Vegans. Which is why I would NEVER date a Vegan. If they smell anything like a Cooking Nutria, I'm out. Lol
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This was too funny!
 
I went nutria hunting with a buddy a few weeks back. Killed 74 in 2 hrs. The state pays 5dollars a tail. Huge nuisance problem.
 
I ain't eating no Rat !!
 
DemntedCowboy said:
Its called a rat, but it's actually part of the beaver family. Its only called a rat due to having a round tail, rather than a flat one like its cousin the beaver.
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I Still Ain't Eating No Rat !! (I do like eating beaver)
 
Studhorse said:
I use Avocado Oil for frying. even in my deep fryer. The kicker to deep frying is to not overload the fryer. get the fried items plenty of room to cook.

Can't remember where I saw this but a chef did an experiment a few years ago deep frying 6 potatoes cut into french fries. when he cooked them in 3 different batches and drain the fryer it used 1/2 teaspoon of oil.
When put all 6 in one basket and drained the oil it used 9 tablespoons of oil.
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This does not surprise me at all. You need a high heat sear when it hits to seal the oils out of the food being cooked. When you drop too much in the oil cools too quickly then you don't get the sear that keeps the oils from penetrating into the food.
Codybenz said:
I am amazed that a beaver eating joke did not make its way into this exchange
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You must have missed the one right above your post. :)
 
So there was no way to keep track of food today. We are 7 people down in the office right now, and there was only 3 of us at work today. Crazy insane. But, I did get my weigh in this morning, and my workout today after work. So without any further ado...
Warm-Up(Bike): 10mins x 3.57 miles

All sets 45" Rest except W/U Sets

Incline Bench: W/U 110x15,15 170x12,10,10

Flat Bench: 170x15,15,12

DB Hex Press(35# DB's): 18,18,18,18

Cable CrossOver(High): 25x15,15,15,15

Pec Deck Fly: 150x12,12,12,12

Also got a nice Package in from Redcon1 todayInvalid Link RemovedInvalid Link RemovedInvalid Link Removed
 
swimfan65 said:
With the laws, the chemicals, etc...id describe the case as "fuzzy"...they were operating in a gray area..kinda flirting with fire
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I think the Feds threw alot of charges at everyone, to see who would crack and roll for a plea bargain. And if anything, like always Feds throw a bunch of charges at people to see which ones will stick if any.
 
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