MESO-Rx
Anabolic Steroids
What R U Eating ? ~OGH wants to know.....
- Thread starter Oregongearhead
- Start date
Rackin45s
Member
I wish. The wife is grocery shopping after work. I'm stuck with the kid all night. No biggie though, I spent the day golfing. That's my cardio lol
rubisean
New Member
Golfing, that is awesome.... my two older sons work at different golf courses, one as a caddy at at upscale course. He carries bags and does the normal caddy stuff. He is 21 and makes grown man money of $300 to $400 day in tips. The other works at a decent course working Carts and maybe makes $100 a day in tips plus hourly. Not bad for a couple of College kids
You poor thing. I'll carve you off a hunk of filet.
Rackin45s
Member
Fucking tease!!! Lol
I'd post a pick when they're done but I don't want to hurt your feelings.
evarthecaveman
New Member
Lasagna and italion chicken. Mmm ate it to quick to take a picture.
Appetizer: layers of heirloom tomatoes from my wife's garden, mozzarella cheese, and fresh basil all drizzled with balsamic glaze.
Entree: Rare filet covered with blue cheese and crisp crumbled bacon with pasta tossed in Alfredo sauce with minced garlic, fresh tomato, and fresh basil. And of course...more milk.
That hungry eh? You then must eat like a caveman lmao
evarthecaveman
New Member
Oh I do man stick to the basics train like a mad man and eat like a fat man.
Geez. I hate u
Today I did a refeed.
4am: 3 oz swiss cheese and blueberries, coffee
9am: 3 eggs, 1 Italian sausage, 1 cup rice
12noon: protein bar
1pm: 6 oz chicken breast, cup rice, kale
5pm: mixed greens salad, 6 oz chicken breast, 2 tbls olive oil and vinegar
7pm: 8 oz greek yogurt with honey
8 - 9pm: 2 large glasses of sangria
9:30: protein bar
11:30: 1 cup quinoa, 1 cup Asian cabbage mix, 3.5 oz Swiss cheese
4am: 3 oz swiss cheese and blueberries, coffee
9am: 3 eggs, 1 Italian sausage, 1 cup rice
12noon: protein bar
1pm: 6 oz chicken breast, cup rice, kale
5pm: mixed greens salad, 6 oz chicken breast, 2 tbls olive oil and vinegar
7pm: 8 oz greek yogurt with honey
8 - 9pm: 2 large glasses of sangria
9:30: protein bar
11:30: 1 cup quinoa, 1 cup Asian cabbage mix, 3.5 oz Swiss cheese
Lamb, Fries, Chicken shwarma wrap.
So good...
So good...
rubisean
New Member
Doing this today, I love pickled eggs but can't stand peeling them
OdieM
Banned
Awe man I hate you. I lived in Saudi Arabia for a few years and we ate the shit out of shwarmas. I have yet to find a good place to get them in my area.
All this talk about pickled eggs.
At the risk of sounding like a rook.
How does one go about this?
At the risk of sounding like a rook.
How does one go about this?
Holy shit Batman , Mel done went calorie-crazy ! He's going for ultimate mass on this bulk !
Put the eggs one layer deep in the pot.
Fill with water 1" above the eggs.
Bring the water to a boil. As soon as it boils take the eggs off the heat and time it 15 min.
As soon as it hits 15 min. pour out the hot water and set the pot under running cold water for 5min. to let the eggs cool.
After 5 min. empty the water until it's 1" above the eggs and add ice.( two ice trays worth)
After 5 min. peel them immediately.
The rapid cooling and ice water make the skin between the shell and the egg, stick to the shell instead of the egg. Crack the egg on its side and roll it across a hard surface to break up the shell and then peel it off. I peel mine under cool running water. Works every time but you have to peel them as soon as they cool ( after 5 min. in the ice bath) you can't put it off till later.
I have a pot where I can do about 18 at a time.
The liquid from 4 cans of pickled beets.
1 cup of water
1 cup of sugar
1 cup of vinegar
I pickle 2 dozen at a time. They must pickle for 24 hours to really get the taste good. I do 3 batches of 2 dozen before I throw out the pickling juice and make fresh.
I like them too, and there is Middle Eastern restaurant near me that makes great curries and shwarmas.
Im overseas right now. Im in an Asian country. Last place I thought Id find a Turkish dude with a real good Turkish restraunt. And it's close.
Nothing beats the stuff I used to get from all the Turkish / Italian restraunts in Germany a few years back though.
