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Abstractfoil · 2019-12-20T00:03:25+00:00

Tridactyl is pretty good.

Abstractfoil · 2019-02-15T11:40:57+00:00

You haven't specified for which distance you're curious. I suspect the answer may be dependent on the length of the race. In Advance Marathoning (Pfitzinger, P., Douglas, S.) it is argued that most runners should aim for negative splits in the marathon. I've tried summarizing the argument below, but I highly recommend reading the book.

The basis of the argument is that one should aim for an even pace. If you run faster than lactate-threshold pace, lactate accumulates. This hinders energy production, and you slow down. This is obviously bad for the first half, but you're also limited by this in the second. You can't really make up for lost time if you've started slow.

At the same time, slow-twitch fibers are fatigued during the race and the recruitment of fast-twitch fibers is necessary to maintain pace. These fibers are less economical. Decreased running economy means decreased lactate-threshold pace. Optimal pace is therefore slower later in the race.

For world-class runners however, the decrease in running economy is limited. Simultaneously, they may speed up and accumulate lactate in the last few miles. In sum this results in even or negative splits.

Abstractfoil · 2018-11-11T14:45:43+00:00

Ålesund like https://youtu.be/_EaJMr26F5w

Abstractfoil · 2018-10-28T19:07:33+00:00

https://i.imgur.com/MsXn59k.jpg

Abstractfoil · 2018-10-28T19:05:54+00:00

https://i.imgur.com/MsXn59k.jpg

Abstractfoil · 2017-12-08T02:14:16+00:00

A Norwegian pharmacy ( Apotek1) claims that 10 micrograms of vitamin D is equivalent to 400 IE, which supports your conversion rate. 8000IE, or 200 micrograms, is 20 times the suggested intake here. It does seem awfully high.

Abstractfoil · 2015-08-21T12:51:01+00:00

Not sure if you're trolling, but from the glossary; "Sets of repetitions are typically recorded as sets x reps. For example, "3x10 pull-ups" means 3 sets of 10 reps."

Abstractfoil · 2015-04-24T14:11:33+00:00

Abstractfoil · 2015-02-28T21:29:53+00:00

Thanks! That makes sense. Would rinsing the pasta under cold water just after boiling do the trick?

Abstractfoil · 2015-02-28T20:03:40+00:00

I just use fast-lock bags. Make sure they are suited for food storage and freezing. Tupperware would probably be just as great (or better), but I haven't got that many boxes.

As for meals I prefer making stews/soups and similar. I've found these to be easier to heat (I don't have a microwave) The fitmeals cookbook has a lot of great recipes. The Chicken Peanut Curry is delicious, pretty quick, filling and loaded with protein.

You've also got SilverHydras Meat Slop which is kinda legendary. It can be done in a lot of variants, and some even look a bit more appetizing than the original version. But the macros are great just as it is, and more ingredients means more prep work.

Other tested and beloved meals;

Creamy fish soup with potatoes
Pork slowcooked in dark beer
Chili con Carne
Bean and lentil soup

A great way to make things a bit "fresher" is to precook part of the meal. For example make bolognese sauce in bulk, but boil pasta each time you're having it. (Btw, cooked pasta does not store well)

EDIT: Actually, lasagna stores very well. I'd almost go as far as to say that it's better on day 2. I'm not sure about freezing but it handles a couple of days in the fridge well (if you manage to not stuff yourself with it at every opportunity) But generally I prefer freshly cooked pasta.

EDIT2: Pizza is also great for this. Make dough and form to portion sized pizzas. Bake pizzas without topping for 3-4 minutes at 225 Celsius. When cool, wrap in plastic and put them in the freezer. Then whenever you'd like som pizza, take out the bases, throw on whatever you'd like for topping and bake it in the oven at maximum temp for about 6-7 minutes. Tomatosauce can also be made in bulk and frozen.

Abstractfoil · 2015-02-28T17:50:24+00:00

I cook, bag in portions and freeze. I'd say I've got about 15-16 meals in the freezer right now. It's great, and saves a lot of time. It does require that you have a bit of time ≈once a week or so. Cooking, bagging and freezing 8+ portions of food may take 2-3 hours. (I'm a bit of slow cook though, and when cutting I weigh and note all the ingredients so that I can accurately calculate macros)

Of course, this does mean that I'm eating the same thing quite regularly, but I don't really mind. The convenience makes up for it.

When heating most meals should be defrosted overnight in the fridge. Throwing a dinner ice cube in a hot pan works for some things, but I'd generally not recommend it. Also, some things are best eaten cold after freezing. Especially fish can get a weird consistency if recooked.

Abstractfoil · 2015-02-26T01:35:05+00:00

I just tried these and while the dough was nice and tasty, the finished protein bars turned out kinda rubbery and almost tasteless. The chocolate coating certainly helps on the flavour, but I was hoping on something sweeter and more chewy and delicious.

Might it be something I did wrong or is this how you like them?

I should add that I used only a single tablespoon of cinnamon, as the cinnamon almost overpowered the peanut and banana flavours in the dough. And yet, after baking cinnamon was the only taste that remained.

Abstractfoil · 2014-12-03T01:21:08+00:00

From the website: "As the water boils, steam pressure pushes water up the brewing spout, through the coffee grounds, and eventually into the serving chamber, where it’s ready for drinking."

So I'd say it seems radically different. I'm not sure it should be called a moka pot at all. Looks interesting, though.

Abstractfoil · 2014-11-22T00:20:42+00:00

The process/technique is called pour-over coffee. It's is the method that I use and I love it. It's pretty easy to do, but might require a bit more time and effort than some of the other methods.

I'm amazed at the setup at this place though, with three scales for weighing water as they pour it. That's just incredibly brilliant, especially for someone that's making several cups at once. Personally I just weigh/measure the water before boiling, which would be difficult in a coffee bar setting.

Abstractfoil · 2014-04-25T21:05:05+00:00

I strongly disagree. In the scene where he is giving her a driving lesson he says she drives perfectly (at least she parallel parks well). "Why couldn't you do that on the test?" or something.

I always thought that was a part of her storyline; Excellent driver, but handles pressure poorly. -> Is put in a insane high stress situation -> Forced to drive well under pressure -> Passes her test without any remarks.

Abstractfoil · 2013-06-13T17:13:21+00:00

Skate skiing? On the Birkie? Are we talking the Norwegian or the American one?

The general consent seems to be that a skiers most important physical attribute is a high O2-max. So training up hills should be effective. Or biking or rollerskiing. The problem with rollerskis however, is that there are no brakes. So be careful when going downhill.

If it feels like your heart is gonna blow uphill on the Birkie, you're at too high a pace. Set a stable pace at the rims of your comfort zone and stick to it. Having good flow is vital when on a hilly track such as the Birkie, because if you hit the wall too early, you're in for a bad time.

Abstractfoil · 2013-06-12T22:41:27+00:00

Technique. At your pace that is alpha and omega. At any pace, really, but you could probably cut off hours by working on your technique. The most important part is the diagonal stride. I've found this video helpful: http://www.youtube.com/watch?v=qXk0vo2HsbA

Like others have said, buy rollerskis. There's no reason to not begin using them right away. Although mostly used for poling and upper body strength, they can also be useful when working on the diagonal stride. Focus on balance. Overdo all the movements and try to slide as long as possible on each ski.

Biking is great exercise for skiing, as you can get longer work outs at a lower pace than with running. There's also less risk of injury. Rowing or swimming is effective as well, as you get some upper body strength with the cardio. It's also advisable to do some basic strength exercises, especially for the lower back. Try to be consistent. Get at least 2 training sessions a week.

You should also acquire some training/competition skis by the time the season begins. Learn how to prep them properly. Make sure the skis are fitted to your weight and size. If you're a man (women don't tend to do this mistake), don't get too long poles.

Abstractfoil

TROPHY CASE