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I agree with the first sentence, but the rest of this has me scratching my head. Deer meat is my favorite of all red meats (used to be moose when I lived in N.Maine, but tastes change), and some has been from sizable bucks, including one shot the day before Thanksgiving - meaning toward the end of the rut when it had run off all its fat chasing the ladies and should've been as rank as it could get. I don't think I've had a better tasting deer than that one, though having the temp drop to 6F the night after I got it sure helped. And "most of them don't want the meat..." doesn't play well in Maine; all the hunters I know in this area treasure their deer meat, as they should.
Keeping "frsh" veggies thru winter is a challenge in Maine, for sure, and I've never had a cold room for storage. One thing I can do; About 1/3 of my carrots stay in the ground under a foot of leaf mulch, and when I dig them in early spring (before they put out a thousand little roots to begin their seed-year growth) they are excellent. Most are Bolero, from Johnny's (Burpee's has them, too), rated as one of the best varieties for long storage.
I don't know about deer, but ol' YR knows a thing or two about hogs and it certainly holds true for them. "Boar taint" is the unfortunate name given to the decidedly rank taste and aroma associated with meat harvested from uncastrated males.
I'm not talking great, I'm talking pretty good.
I will occasionally get a Whopper which I like and the seemingly ubiquity of Burger Kings at rest stops and airports. Wendy's burgers are ok but I'm a spicy chicken guy and the only thing I get at McDonald's are mcnuggets, fries and shakes. I maybe hit a fast food place once a month.
Granted this is far from the realm of fast food, but since we are talking burgers, I had the DB burger from DB Bistro Moderne (ground beef, short ribs and foie). It was damn tasty.
By cold room I mean root cellar, and it has to be vented. If you have a basement with concrete walls (i.e. not insulated) you can make one in the corner but building two insulated interior walls and cutting a small vent hole to the outside. A fridge costs money to run, and there isn't enough airflow.
I just leave my peppers (hot and sweet) on the cupboard. First they all turn red (or orange, or yellow, depending on variety) if they weren't already, and then they just slowly start to dry out. They usually don't go bad unless they have a wound or a worm hole in them.
I didn't have much luck with them last year (wet summer, lots of blight) but the year before I grew a variety called "Mystery Keeper". I got the seed from a local company that ships to the US called Mapple Farm. They ripen from the inside out so you can only really tell if they are ripe by feel, but I ate the last one on January 29th, and it wasn't even fully ripe. I just kept them in a spare bedroom that was reasonably warm but not quite room temperature. They weren't wrapped or in a box or anything, just sitting on a small table.
I leave carrots, celery, green onions, spinach and kale uncovered in the garden until I figure the ground will freeze, then I harvest what remains. They can take temps down to about -10° C (14° F) without getting damaged. I find the green onions and celery will keep in the crisper of the fridge for at least 6 weeks after that. You get some spoilage, but the whole thing doesn't just rot.
Why the hell would anybody want to eat roasted Kenny Rogers?
Back in Little Rock, the business weekly I briefly worked for shared a wall with a Firehouse, & it was right through the back dooor. All I've ever had from them is the veggie, as noted, & also an egg salad sandwich that appears to no longer be on the menu, but those I can definitely vouch for.
There was a pretty decent place in Orono (and they had a couple of franchises nearby, one in Hampden just south of Bangor). Pat's Pizza.
I don't actually like Subway that much, but I'll eat there on the road if its all I can find. Quizno's is a Canadian sub chain, its far better. I used to love Arby's.
There used to be a sub shop in the mall across from where I work, it was called Hardy's Sub and apparently part of a chain. I stopped eating there after they placed some corporate-produced stickers on the sneeze guard listing some of the available toppings and one said "Spinage". I kid you not.
There was a pretty decent place in Orono (and they had a couple of franchises nearby, one in Hampden just south of Bangor). Pat's Pizza.
Pat's is actually a local chain, and they have outposts in Augusta, Auburn, Portland, and a few other places. I've never actually tried it, but maybe I will based on your suggestion.
I mean, I've eaten plenty of other crap, but those places freak me out.
How come when I buy a pack of 6 green peppers at the store and keep them in the veggie drawer in my fridge, they start to get soft in about 5 days? And if I don't throw them out, they get moldy?
If the answer is "store bought veggies are crap, it's different from a garden", I'm OK with that, but it seems odd. How long do you wait to eat them, can it be months?
Thanks for the info, I might give some of that a try.
The best way to eat Arby's - get a plain regular roast beef sandwich, take it home and put it in the refrigerator until it's nice and cold. Then smear some Arby sauce on it and have at it.
About 15 years ago, they used to make subs at Arby's that were just outstanding. They only stayed on the menu for about a year, and then they were gone. (They sell subs again now, but they're terrible.)
I had a friend in high school whose parents owned a Subway franchise. He used to bring home the uncooked bread dough and use it as a pizza crust. It's easily the best thing I've had featuring a Subway product.
There's an urban myth that the roast beef arrives at Arby's locations in liquid form, and some chemical process of solidifying it happens in the hidden part of the kitchen before it's warmed, sliced, and served. It's a myth, according to the internet, but I can at the very least understand where it comes from. That ain't beef of any normal sort.
Taco Bell, eh, it's not good, but a chicken gordita will fill you up without angering your soul if it's the only thing at that highway offramp and you need to eat.
EDIT: To say some positive things about fast food, I find the chicken sandwiches and fries at Wendy's to be pleasantly workmanlike, and the fried chicken at Popeye's is legitimately delicious.
Subway makes a damn fine cookie. They seem to stay soft and chewy forever. I don't care what they are made out of.
I go to Arby's a bit less than once per month, and that's a pretty good description of their sandwiches. But they do have some really cheap deals, and if you cover the beef in Arby's sauce and horseradish mayo it's okay. I find that their cheese sauce is the bigger problem with their sandwiches.
QFT.
Jail food after triple homicide would definately be a start.
Quizno's is based in Denver.
It's funny, there must be something charmingly unprofessional about Quizno's that makes people think they're local. When my brother first took me to one he discovered in Palo Alto, around 1995, he claimed it was a small local sandwich shop that made great subs -- much better than Subway. He didn't realize until a few years later that there were hundreds (and at some point thousands) of them. Then he quit going.
I wouldn't say months, but 6 weeks is not out of the question. The big juicy bell peppers don't keep as well as something like a Jimmy Nardello or Corno di Toro (both excellent varieties of banana-shaped sweet pepper). I don't put peppers in the fridge until I've cut into them, same with tomatoes.
I hear ya, I'm in the middle of my annual mid-winter guilt trip. I wish I lived closer to the equator, the short days and cold weather bring out my bear instincts.
So, I guess we'll all know you've succeeded when you handle changes?
I mean, I'd love to lose weight, but if I'm my current weight 10 years from now, I'll consider it a win.
It should probably say "Built like a Fielder". I'm hoping to get down to an Ortiz, bypass Sabathia, and get down into Fat Ichiro range, although I'm 4 inches taller than Sandoval.
Started at 330 and am down to 313 as of today's weigh-in.
I weigh twice what I did in grad school 30 years ago, & I still remember the day I hit 200 lbs. on the scales at home (back when I owned some). I think I've averaged 10 lbs. of weight gain every year since.
Please set yourself on fire. Just so I'll feel better.
Thanks!
(I remember being 175. [Hell, I remember being 125 when I first got sick with Crohn's my senior year in high school & wound up losing so much blood I temporarily went blind while staggering out to the car so my mother could take me to the hospital, followed by an interesting hour or so of convulsions.] Of course, I also remember Ronald Reagan's final year as president.)
I'll take it.
I was in a biggest loser thing at work a couple of years ago. I won the initial contest by losing 26 lbs in 12 weeks (I was surprised that I had won. Anyways, their was a secondary component that stipulated if you kept the weight off until January (8 months later) you'd get a paid day off work. By the day before the final weigh-in I had regained 9 lbs, so I didn't eat or drink anything that day, and that evening I wrapped myself in garbage bags, taped the cuffs, and went out and shovelled snow for two hours.....and lost the 9 lbs. My wife was mad at me.
That doesn't sound...wise.
Going back to the subject of fries -- there are several long articles/blog posts on the web about the science of McDonalds' fries. The writers appear to have done a good job of reverse engineering the fries and explain the advantages of freezing them.
You should have just bought a pair of these.
Thanks for the info (all of it, not just this post). I think I'll work with my daughter this spring to get a garden started.
I gamed it a bit by getting a beef and cheddar croissant with fries before first weighing in and not eating anything the day of the last weigh-in, but was pretty amazed at how I could drop that much in 2 months by basically cutting out cheese, fries, and switching from beer to vodka-water. (6'0, 185-195 btw depending on the week)
Best way to game the system would be to drink as much water as you possibly can before the first weigh in. A gallon of water weighs about 8 pounds and has zero calories. You still had to work off the calories of your beef and cheddar.
One guy on the real show got immunity and drank like 3 gallons of water. His weight gain for the week was about 17 pounds and then the next week his loss was about 35.
Of course you have to time it right so that you don't have to go to the bathroom before the weigh in.
It's been a while since I was really counting. But I think I was trying to hit 1750. I'd often go over to 2000, some days I'd be perfectly sated at 1500.
When I was really losing weight, I limited myself to something like the following:
8:00 Energy shake breakfast (250-300)
10:00 Healthy snack (150)
12:30 Healthy small lunch (400)
3:00 Healthy snack (150)
7:00 Delicious, not necessarily healthy dinner (800)
I found the schedule and daily weigh-ins to be useful. But following the calories was key, because it meant that I could have junk as long as the portions were moderate.
This would actually be difficult on the show. The weigh-in takes literally hours, because of lighting, etc.
I remember those! They were awesome!
In a pinch I can get a sandwich almost anywhere. Subway, Quiznos, Jersey Mike's, Jimmy John's, Potbelly...it's all good. All but Subway do online ordering, too, so if I'm picking up for multiple people I can make sure the order is correct.
As for Arby's, every once in a while I get a craving for their ham and swiss melt. It's often not on the menu, but they all have it. You have to order it as a hot ham and swiss sandwich, and you still have to check it because they often #### up and use cheddar. Most of the time I'm ambivalent about Arby's, but occasionally I need to get a couple of the ham-and-swiss melts and some curly fries.
Do you have a back yard?
Of course, that's not all there is to health. I'm starting to worry a little bit about my arteries and such. Skinny people have heart attacks, too. I don't think I'm in any danger, though.
I've put on about a half-pound a month since I was 20. Doesn't sound bad until you figure I'm 51 now.
Oh, I made sure not to go any sort of bathroom until about 10 seconds after I weighed in.
Vegetarian, eat good portions all the time, very active, BF% is not high. I'm just extremely (physically) dense, is the thing.
You guys want to win at the carnival "Guess Your Age & Weight" booth, send me on up. I am money in the ####### bank.
One good tip: you do have time to exercise every day. Yes, you do. If you have 5 minutes, do as many pushups / situps / chair dips / squats / burpees / whatever you can do in 5 minutes. If you have 15 minutes, try to wear yourself out in 15 minutes. If you can carry a conversation, you're not working hard enough. Doing just a little bit, every day, definitely adds up.
i'd probably weigh a little less if i didn't have a taste for some wine or beer with my dinner most nights.
i had no idea that you're just my size!!! well, a little taller and more, uh, bulkier
husby-doo is about 5-10 and 200 or so lbs (only his allergist knows for sure because he gets weighed on one of those dead accurate scales and measured with one of those dead accurate stadiometers) and he used to be built like a Prince but after he got with me, no junk food and no fried food and no soda and almost no sweets and he lost a LOT of weight the first year we were together. he's a pretty solid guy with big bones and he got the butt and he really isn't that fat even though he still got an unfortunate weakness for KFC/popeyes
seriously, best way to lose a lot of fat is don't drink anything that has calories in it, don't eat fast food/fried food and when you are gonna go out figure the calories are twice what you think they are unless you can look it up on line. and if you are fat and don't wanna be and you drink beer, well then you're gonna be fat...
so i'm the same size only different?
:p
i have to buy clothes at a store that specializes in short men's sizes. it's in beverly hills. which, when you think about it makes sense. you can't believe how many celebs are undersized. this place has all these signed testimonial shots of tv personalities, movie stars, etc. on the walls.
I've heard from a wardrobe stylist who dressed him that Seth Green wears kid's sizes.
Why is that?
no idea. but i was surprised by the number of people who frequent the establishment. next time i go i'll make a note of the names.
meanwhile, a colleague just came from the john, where he reports he happened to be standing next to rob lowe. my colleague is about 5'8" and he said he was taller than lowe.
i've met, for instance, adrian grenier. he is definitely below avg. height. tom cruise is famous for being, er, vertically challenged. michael fox too. mel gibson had to stand on platforms to line up with sigourney weaver in that movie they made years ago. sylvester stallone is also below avg. it's easy to film them to look taller than they are, so its not that big a deal i guess.
of course, i'm leaving out all the many celebs who are actually avg. and above avg. so the distribution could be closer to normal than one supposes.
What's it called? I must find this place. I'm tired of wearing pants that are six inches too long.
I saw Nora Zehetner in New York last year - I think she must have lived near my old apartment because I'd see her wandering around the neighborhood sometimes...that woman is tiny. And she was wearing this really light summer dress that made it look like if the wind blew too hard she would just float away with her little dogs trailing on the leash behind her.
Is my man Danny DeVito actually under five feet?
jimmy au's. they have a website. it's great. it's refreshing to be able to walk into a place and find clothes that actually fit.
just be careful, if jimmy is serving you, he'll try to sell you everything he can. he's nice, but pushes the merchandise.
It really is. I especially admire how well he managed to describe the experience of eating there when drunk, that rush to stuff all that food in your mouth and then fall entranced by the milkshake.
Man is that Hillsborough Road location in a sketchy shopping center though.
Haven't moved an inch, WJ, (though my delay in replying probably means you'll have left the thread.) I'm still in the small town east of UMF, and oddly we have two places offering pizza less than a mile apart - I'd rate each as "passable", about Maine-average. I'm partial to NY-style pizza, having grown up in NNJ where it was the usual fare. While I was in forestry school at UMaine, I worked in a pizza shop (Napoli's) in Bangor that was owned by a 2nd-gen Neapolitan-American from Brooklyn, and he knew his stuff (I'm biased, of course) and was proud of it. One example: His mushrooms arrived weekly via Delta airfreight from the Philly area. After he sold the place to start his dream sit-down restaurant, the new owner got his 'shrooms from the outdated produce at the local Shop'n'Save. Excellent Italians, too, partly due to the meats/cheeses, partly because of the rolls from Ruby Cohen's bakery - never found any Italian/sub rolls even close. Ruby's long passed, but his sone Bill is occasionally heard from - former senator and secdef.
QFT. So many people drink a ton of calories every day, and I'm not even talking delicious alcohol, which is totally justifiable, but just random crap. Sodas, juices, energy drinks, coffee loaded with sugar, and all the various soft drinks that have proliferated over the past 15 years. A lot of people could cut a lot of weight if they stopped drinking calories and shifted to water or unsweetened coffee/tea.
That's the one I go to (once in a blue moon, mind you). That said, if I'm in that neck of the woods, I'm normally gonna go to La Vaquita, two blocks down.
I'm embarrassed to ask but - have we met? It seems impossible that we haven't.
Finally! My internet tough guy moment!
I'm 6'2.5", 150-155.* That's actually up about 10 pounds (and half an inch) from college. I exercise almost daily and I try to eat healthfully, though I do eat a *ton*.
I'd actually like to muscle up to around 170-175, but I find it hard to add significant weight of any kind unless I just sit around gorging on cheesecake.** Last summer, I made a concerted effort to try to add muscle. It was quite a hassle and I only gained about 3 pounds.
*I have terrible posture that I'm forever trying to correct, so I seem shorter. However, my hair is also very thick and fairly long, so I suppose it evens out. People are always surprised when I stand up straight.
**I live very close to a Shake Shack. The line isn't bad during the winter on a weeknight but for the same money, I can go to Milk Bar or Zabar's, both of which are nearby and significantly better if I'm looking for a bunch of dairy and animal protein. And Zabar's can actually be fairly healthy if you order right (oh man, that lox....)
I'm going to guess you're in your mid-20s?
WRT muscling up, exercising daily is not necessarily the best way to go about it, depending on what you're doing. Making sure you get adequate rest is essential to muscle building.
I don't really drink anything but water and juice (well, milk in cereal), but I think giving up the latter would make me want to kill myself anyhow, so I'm ok with working off those calories some other way.
Juice? Really? Most fruit juices are way too sweet for my taste... I'd rather just eat the fruit, which is better for you anyway. Although if you're going to drink calories, juice is probably your healthiest choice outside of maybe lowfat milk.
I can speak to this from a first-hand perspective. Nearly every day for 5 years, I had 2 non-diet soft drinks per day. I switched over to 2 diet drinks per day, didn't change anything else about my diet or exercise routine (because I don't exercise), and I dropped ~10 pounds over a couple of months. That may not sound like much, but I was starting from 155, so it's sizable for someone my size.
Another way to lose weight quickly that I found out about a month ago: eat tainted food while visiting Asia. 5 pounds in a day!
A lot of them are terribly so, absolutely, but the mixed juices water down really well. Plain OJ, no, but the banana/orange/strawberry types can be given an easy 1/1 ratio and not only be less sweet but last twice as long.
Grape juice is very very sweet and I don't really drink it at all, but the recent discovery of the far less-so RED grape juice has been a fabulous discovery.
Good guess! 26.
I was pretty religious over the summer in terms of following a work out plan, focusing on specific areas, etc. However, I really didn't want to just bulk in the hopes of cutting later, and that probably did inhibit my growth potential.
I don't get anywhere near enough rest or sleep, and I consume entirely too much caffeine. CSB moment: I was supposed to *finally* have most of this weekend off, and a pair of memos dropped into my lap at 430. For Monday, naturally.
I've had unique burgers at a few places: the DB Bistro burger, the Minetta Tavern dry-aged burger, LA's Umami Burger chain, Zuni Cafe, the Peter Luger burger ... I don't know that any has jumped out as being the best ever.
I find that the really important things with a burger are keeping the texture nice and mushy (don't overwork the meat when creating patties), using enough meat (it needs to be thick enough to create a contrast between soft middle and salty, seared exterior), seasoning it right (salt and pepper just before cooking, just like you would a steak), and getting a meat blend of the appropriate fattiness. Fat is flavor, but the more fat, the less rare it wants to be. You want to hit the sweet spot where you can keep it on the rare side but there's enough fat to make it really tasty. The one add-on that I think should be obligatory is (properly) caramelized onions. Ketchup and mayo is a pretty perfect condiment.
Depends. If you go all out everyday, yeah, that's not a good idea. Ideally, you would exercise daily, or something close to it, but vary the intensity and loading: a simple example would be a so called "high low" scheme, intense one day, reduced intensity and loading the next, intense on day 3, reduced intensity on day 4. And so on.
Unless you're a competitive bodybuilder, or are going to be soon, you're better off focusing on movements, squats, pulls, presses.
Buddy of mine runs marathons and he is in his late 30s. He needs to eat a ton to keep on weight, therefore he eats anything, mostly junk food. He also smokes a pack a day and is an alcoholic.
He runs close to 3 hr marathons.
Combining conversations, I had another buddy that lived near the In-n-Out Burger in El Segundo near LAX. Says Hulk Hogan came in one day and he was stunned he was barely 6' tall, in fact he claimed he was 5'11". Obviously this is BS, since Hulk wrestled in WWF and you assume you can't fake height in that venue. However it was funny none the less to hear even a guy like Hulk Hogan get pulled into the "so and so celeb was way shorter than imagined."
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