DX2JX2 Member

LOL. I think I would have liked it if it had a sweeter smokiness and more pepper. As it stood, the fishy odor combined with a weird lingering artificial ginger flavor was totally offputting (and my family tends to like everything, even very fishy types of fish).

Based on a recent unfortunate experience, I can absolutely say that the Salmon Jerky should not be on your list of things to buy. Unless you enjoy eating something that's reminiscent of dog treats or cat food.

It'll depend on how you make your mofongo and the serving size. It should be easy enough to figure out though given that there aren't any difficult ingredients.

I know that this will make some ears bleed and I do not claim this as authentic by any means, but I do a simple 'weeknight' approximation of arroz con pollo that's pretty quick and simple. You can cook the rice at the same time you cook the chicken and then bring it all together at the end. It takes about 35 minutes from…

Treat the baocui like a fried donut/fritter. Note that some may be tofu, but many are just straight fried dough. Call the crepe 100 calories, the fritter 250 calories, 1 egg for 70 calories, and another 150 for sauces and miscellaneous fillings. 500-600 calories doesn't seem too out of wack.

It's not a hard and fast rule. It's not like you'll get out after 3 days rest and wonder WTF happened to your running ability or anything like that. It's more that extended rest periods will slow your progress within a finite time frame. If you remain relatively diligent with your training protocol, it'll all work out over…

A Starbucks double chocolate brownie looks to be about the same size and has 400 calories. I'd guess that the frosting and candy is adding another 100-150, so anything in the 400-500 range is probably realistic.

I tend to make homemade seasoning but Emeril's chicken rub is actually pretty good. Alternatively, I alter the preparation method rather than the seasonings. Use that chicken breast to make chicken a la king (with a stock base instead of dairy), arroz con poyo (chicken with seasoned rice, pimentos, and peas), or a number…

Slow down. Interval training aside (which by definition should leave you feeling a bit sapped after a short amount of time), your cardio work should mostly be done at an effort level that you could theoretically maintain for an extended period of time (at least 30 minutes, if not up to 45-60). You should be fully…

I'm very much a fan of healthy skepticism when it comes to marketers and such. That said, I do have to disagree with your take on this one. One of the ways that I monitor when my shoes need replacing is by watching out for increased soreness/fatigue or the like during/after my runs (I have a rotation of two pairs of the…

Freezing breaks down cell structure. This is why green leafy vegetables tend to get mushy/soft when thawed. Oddly enough, cooking tends to do the same thing. If you take a look at a couple of different recipes for stuffed cabbage rolls, you'll find that some recipes call for the cabbage to be blanched in boiling water in…

This is one reason I'm not really a fan of weighing only once per week. There are too many variables that can affect your weight on any given day such that real trends might be impossible to see until a month or two later. That said, if comparing vs. yesterday or a couple of days ago the 7lbs is either water and/or food…

I've taken two weeks off (it was involuntary, but still). When I came back to it, I easily set new PRs shortly after getting back into the swing of things.

You've successfully reinvented ratios/proportions. Nice work. So does it totally throw off your concept if I tell you that the cooked weight of grains and pasta will not always be the same? Things like degree of doneness can totally change those numbers (which is why it's preferable to weigh raw).

Why eat a strict clean diet? Any health restrictions? When you say high protein, do you also mean low carb or something similar? What kind of food are you currently eating?

Awesome. What type?

I hate seeds in my bread. I just stick with basic white or wheat. 80 calories per slice.

This sounds like a riddle or a joke that's begging for a punchline.

Best training for a 5K is just to run easy volume. Strength training is absolutely good, but you don't need to focus on anything in particular at this point (maybe core work just in case you want to start running longer distances). Only thing to really avoid is trying to run too far/too fast too soon. Follow a program like…

I wouldn't necessarily assume the gravy as negligible up front but it's easy enough to guesstimate what went into it and then to figure out how to handle... A tablespoon of fat? 100 calories. A couple of tablespoons of flour? 50 calories. Mount with a tablespoon of butter? 100 calories. so, that sauce is probably somewhere…

Negligible, especially if you plan on skimming fat off the cooking liquid before serving. That said, if the bone still has a reasonable amount of meat on it then it's inevitable that some of that will work it's way into the pot. Worst case, assume an extra hundred or two hundred calories across the entire batch but I think…

Sorry for the long posts, it's been a very quiet couple of days at work! Running at a faster cadence won't cause hip problems or injury any more than running at a lower cadence. Frequency might increase but it's still a natural motion. In fact, those of us who believe in cadence as a metric believe that it actually reduces…

I'm good. I do pay attention to my gear and treating myself right during training. I have no doubt that what I'm experiencing is nothing related to injury...it's really just the normal fatigue and tiredness that comes with relatively heavy training. Oddly enough, I kind of like it at the same time that I hate it.

Running outside is generally harder than running on the treadmill for most. Ease yourself into it. Walk/run intervals are absolutely appropriate and are usually necessary for beginning runners. Running fasted vs. fed won't make that big a difference to your performance. What you're generally describing is just a general…

I absolutely agree with your assessment as it relates to foot strike position. Fore vs. mid vs. heel is simply not the panacea that many make it out to be and you are correct that altering the foot strike only shifts the point of stress. That said, do not equate foot strike position with foot landing position. The former…

I have an irrational fear of mandolin slicers (and deli slicers, too).

Amen. I'm so looking forward to my taper next week and after the race I'm planning to drop my mileage back significantly. Basically, no runs over an hour for a good while and I'll probably add an extra rest day to my schedule.

You know what? That's a good question. I cook and freeze beans all the time but it's usually as part of a soup or stew. I've never frozen beans with the intent to eat them dry (as you would in a salad). Texture might get a little wonky since freezing tends to destroy some cell structure. Unless you have an industrial…

Overstriding isn't about stride length per se, it's about where the foot lands relative to your center of mass. There is no need to worry about stride length, one only need to worry about keeping their foot landings 'soft' (which usually equates to the foot landing under COM and an athletic absorption of shock by the leg).…

Cadence doesn't matter for most AS LONG AS THEY ARE COMFORTABLE THAT THEY ARE NOT OVERSTRIDING. Unfortunately, slow cadence = long strides for many and thus it's worth it to pay attention to your cadence regardless of speed. 180 definitely isn't a magic number but can be a reasonable benchmark.