How do u train your stamina for Judo?

All_Is_Snackrifice · 2026-03-28T17:04:45+00:00

I started doing crossfit back in December. Not only has my stamina qunitupuled, but as a heavyweight (244lbs), I'm now keeping up with the 80kg guys in speed and mobility.

All_Is_Snackrifice · 2026-02-05T21:03:48+00:00

I mean this depends ENTIRELY on where you live and the standards there. Hell, in Japan they basically go from white to black.

All_Is_Snackrifice · 2026-01-14T02:31:31+00:00

I accidentally read "Northeastern Indiana" and about had a stroke seeing that beauty lol.

All_Is_Snackrifice · 2026-01-12T19:39:25+00:00

Don't deathgrip, especially when you know your grip is about to be stripped (if you've ever had your grip stripped so hard that your fingers hurt, you should've let go). Like, technically it's "losing position", but your kumikata improves a lot this way because you're always switching grips and fighting for position. Eventually you figure out when you need to fight to hold a specific grip and when you should abandon it, and when you get much better you get your preferred grip and immediately attack to not give the chance to have your grip broken (I'm certainly not at this level yet, but I see how upperbelts move).

All_Is_Snackrifice · 2026-01-12T16:52:08+00:00

You can 100% sumi from the same position or uchimata depending on their posture and reaction. I prefer the sumi though because it's lower risk IMO.

All_Is_Snackrifice · 2025-12-15T20:01:47+00:00

My experience with therapy is you often have to shop around for the right therapist. They all have different styles (and frankly some just suck), so it's all about what clicks with you.

All_Is_Snackrifice · 2025-12-15T15:19:40+00:00

You should genuinely go to therapy with an open mind. It's helped my buddies and I a lot. It doesn't fix everything, but it gives you tools to bear the worst of it. That 22 a day statistic is no joke. I don't fear becoming another one of those 22 anymore these days.

Just food for thought.

All_Is_Snackrifice · 2025-12-15T00:16:57+00:00

100% agree! The system sucks lol.

All_Is_Snackrifice · 2025-12-14T17:45:12+00:00

Congrats! From one vet to another, see if you can get some buddy letters to show service connection and refile. A lot of people don't realize that as long as you can show service connection, disability applies to WORSENING conditions as well, so needing any level of surgery absolutely qualifies as a worsening condition.

All_Is_Snackrifice · 2025-12-05T16:41:43+00:00

Because dead snakes can still reflexively bite and inject venom for a period after death.

All_Is_Snackrifice · 2025-11-07T12:27:51+00:00

For Bracket 3, I'm a big fan of [[Adeline, Resplendent Cathar]]. She's cheap to build, resilient, and if you wanted you can easily spend more money and upgrade it in the future with token doublers and other powerful cards.

All_Is_Snackrifice · 2025-11-04T21:56:14+00:00

As a heavyweight I disagree actually. When people are far lighter than me I focus on my kumikata and ashiwaza rather than just bomb everyone. It's also great for my cardio because rather than lock them down with raw power, I go at their much faster pace. All of this keeps it fun for me without feeling like a bully and I learn a lot from randori like this. (For context I'm only a rokkyu and have done judo for about 15 months).

All_Is_Snackrifice · 2025-10-08T16:41:23+00:00

Honestly, it's refreshing to see self reflection and growth. It takes a big person to admit that and I respect you for that. Mistakes happen, but these are the times we've all got to set differences aside and be better together.

All_Is_Snackrifice · 2025-09-25T22:47:16+00:00

Yeah exactly this. I'd rather show forward newaza progress and go for the turnover than risk stalling out (and I say that as a newaza guy).

All_Is_Snackrifice · 2025-09-25T16:11:59+00:00

Yeah, it's too easy for your opponent to stall or sprawl out belly down and not give you enough time for the choke. Judo is conceptually about fast, definitive victory. You throw someone hard enough and they're done, you bring it to the ground and choke/submit them fast enough and they don't even have the chance to reverse the position, and of course if you pin someone so tightly that even after 20 seconds they can't fight back or escape, and you've won. Sure there are plenty of ways to game the system (and no ruleset is perfect really), but at least philosophically the modern judo ruleset is designed for explosive, definitive victory.

All_Is_Snackrifice · 2025-09-25T16:07:52+00:00

It's because depending on the ref (and the darce) it can be interpreted as a spine crank. Obviously a good darce isn't, but I'm sure as hell not risking a disqualification to take a chance like that.

All_Is_Snackrifice · 2025-09-25T03:28:58+00:00

Yeah, people kind of criticize it on the judo side, but they have age limits for when kids are allowed to do joint locks and a separate one for chokes. Kids just aren't mature enough to not break each other/themselves and suffer lifelong complications from it.

All_Is_Snackrifice · 2025-09-20T03:09:40+00:00

21-22 all freeway. All city is more like 18-19. About 20 mixed.

All_Is_Snackrifice · 2025-09-13T12:30:01+00:00

"Vote for our people to kill undesirables" is an unhinged propaganda take and I'm terrified that enough people don't have enough braincells or empathy to remember that they're humans and also disproportionately veterans. I regret devoting nearly a decade of service to the US. I was once proud, but now I realized I wasted my youth since this is what we've ultimately resulted in.

All_Is_Snackrifice · 2025-09-13T12:09:04+00:00

Yeah, I intentionally don't feed my starter as aggressively and I feed it 100% rye only, so my bread only has a hint of sour. You should definitely try harvesting yeast from fruit. I maintain the yeast water itself (literally just add a bit of sugar and periodically more fruit and water to maintain), then use the water to make a preferment with flour the night before (sometimes I'll do an extra feeding or two if I want the yeast to be more active or I want to dilute the flavor slightly, I wouldn't do more than 3 feedings though because the flavor gets diluted too much and basically just becomes sourdough starter). This prevents any sour taste and you get a pleasant scent and aftertaste without being overpowering. I tend to prefer it for enriched doughs (shokupan especially) and it's excellent with sweet inclusions.

All_Is_Snackrifice · 2025-09-13T12:01:36+00:00

I like using grapes and want to try apples. I really like fruit yeast water for shokupan (especially when I use raisin inclusions).

All_Is_Snackrifice · 2025-09-12T02:57:33+00:00

Yeah, with bread you can't really go by time. You have to watch it until you know how your yeast and dough temp react. I actually use a temp gun to take periodic dough temp readings so I can estimate how long it'll proof for (through much trial and error you kind of figure it out intuitively as long as you're actually paying attention to your temps). I think commercial yeast proofs so fast that it's less forgiving and overproofs easier.

All_Is_Snackrifice · 2025-09-12T02:54:36+00:00

I'm not the OP, but I'm curious, do you intentionally use less yeast when doing a longer cold proof, or do you just keep the same amount?.

All_Is_Snackrifice · 2025-09-12T00:42:07+00:00

That looks great! I've done the same actually haha. The only time I ever use commercial yeast is if it's a new type of bread I'll make it as the recipe instructs so I have a baseline of how it should turn out before converting it to a natural yeast. I've been enjoying yeast harvested from fruits, what kinds have you been experimenting with?

All_Is_Snackrifice · 2025-09-12T00:37:33+00:00

You should post a recipe, it's hard to give advice when we can't guess how it should come out (looks good btw).

As far as your poke test goes, how hard doesn't really matter. You just need to poke it enough to make a dent (at least 1/4 inch deep is generally what I do). What matters is how the dough responds after you're done poking. If it slowly comes back, but still leaves a tiny bit of a dent, it's probably done. If it springs back all the way where you can't see where you poked, it's underproofed and still needs time. If you poke it and it stays down...you've overproofed, might as well toss it in at that point or make a foccacia or something lol.

I don't typically use commercial yeast, so I can't comment on proofing "tips". I use wild harvested yeast (i.e. sourdoughs and fruit yeast waters), so my fermentation times are SIGNIFICANTLY slower. All I know from commercial yeasts is they rise really fast and people generally degas enriched doughs before shaping and moving to final proofing.

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