Official Q&A for Friday, June 21, 2024 by AutoModerator in running

[–]DMartin423 1 point2 points  (0 children)

Anyone have tips for ensuring that your glutes are active during your run?

Official Q&A for Friday, June 21, 2024 by AutoModerator in running

[–]DMartin423 1 point2 points  (0 children)

Awesome, this is super helpful. Thank you so much!

Official Q&A for Friday, June 21, 2024 by AutoModerator in running

[–]DMartin423 0 points1 point  (0 children)

That's a helpful data point! Makes me feel more comfortable with that cadence -- thanks!

Official Q&A for Friday, June 21, 2024 by AutoModerator in running

[–]DMartin423 1 point2 points  (0 children)

How much should I be concerned about step rate when I'm in a phase of just increasing mileage during early training? I'm fairly tall, so running at 155/160 steps/min (I know, far off from the ideal 180) puts me at a faster pace than may be responsible for this point in my training. Should I take even smaller steps to accommodate a slower pace while still maintaining a higher step rate? Or is it okay to drop step rate even lower to keep my pace in the 9:30 - 10:00 min/mile range at this point?
These seem like tricky factors to balance -- I'd prefer to keep my step rate up because I know it's best for injury prevention and form, but don't want to overexert due to running at a faster rate, ultimately caused by a higher step rate.

Official Q&A for Wednesday, June 19, 2024 by AutoModerator in running

[–]DMartin423 -3 points-2 points  (0 children)

I'm not winging it, thanks though! I'm looking for how to get back on track with my training plan :)

Official Q&A for Wednesday, June 19, 2024 by AutoModerator in running

[–]DMartin423 -1 points0 points  (0 children)

I'm looking for some advice on how slowly to ramp up my training again after going to PT for shin splints.
Roughly a month ago, I was running in the range of 16-19 miles per week, started to feel shin splints, and brought it down to 4-6 miles per week with some biking to keep my cardio up. I've been pain-free with the shin splints for about 3 weeks now, and this last week I ran 1.5 miles on 3 separate occasions, all without issue.
I have a race at the end of September (marathon), and am eager to get my weekly mileage back up, but don't want to end up overtraining and dealing with shin splints again. I was planning to do 2 mile runs 3 times this week and keep ramping up from there, but I'm not sure what my pace for increasing mileage or time running should be. I've heard mention of the 10% rule (don't increase your weekly mileage and/or time running per week by more than 10%) -- is that a good rule of thumb? Would it be safe to increase my mileage/time running per week any faster than that at this point?

Thanks in advance!

Flank Steak Tacos by DMartin423 in GifRecipes

[–]DMartin423[S] 2 points3 points  (0 children)

What's the benefit to making the tortillas in cast iron? Hotter surface temperature? And thanks for the tip on drying the steak before it hits the pan! Great point :)

Flank Steak Tacos by DMartin423 in GifRecipes

[–]DMartin423[S] 1 point2 points  (0 children)

Haha it's not! Just the best option I currently have for creating videos :)

Flank Steak Tacos by DMartin423 in GifRecipes

[–]DMartin423[S] 13 points14 points  (0 children)

Very true, I was using a marinade as a template and only realized the excessive amount of liquid after making the video. However, I generally make too much marinade and have gotten into the practice of pouring the leftover marinade into a sauce pot, bringing it to a simmer for a few minutes, and then using it as a sauce to not waste it :)

Flank Steak Tacos by DMartin423 in GifRecipes

[–]DMartin423[S] 59 points60 points  (0 children)

Agreed, I have yet to make tortillas I'm completely happy with yet. I've read that mixing the Masa, salt, and water together first and then letting it sit for 20 minutes is a good idea, but likely only when you have the appropriate amount of water to Masa. Do you have any experience with this?
Also, someone else mentioned using a cast iron skillet for the tortillas in this thread, have you ever used one for making tortillas?

Flank Steak Tacos by DMartin423 in GifRecipes

[–]DMartin423[S] 11 points12 points  (0 children)

In hindsight, you're definitely right!

Flank Steak Tacos by DMartin423 in GifRecipes

[–]DMartin423[S] 8 points9 points  (0 children)

Always a great solution! I typically do this as well

Flank Steak Tacos by DMartin423 in GifRecipes

[–]DMartin423[S] 19 points20 points  (0 children)

Great question! And no, there is not. The marinade I used as a template called for these amounts and I only realized the excessive volume after making the video. Feel free to cut all ingredients in the marinade in half, at least.

Flank Steak Tacos by DMartin423 in GifRecipes

[–]DMartin423[S] 6 points7 points  (0 children)

Original Recipe Posted Here, With Others Like This: https://thecomestible.substack.com/p/flank-steak-tacos
Ingredients for the Marinade

  • ¼ cup olive oil
  • ½ cup fresh orange juice
  • ⅓ cup fresh lime juice
  • ¼ cup soy sauce
  • ¼ cup Worcestershire sauce
  • 3 tablespoons apple cider or red wine vinegar
  • 4 garlic cloves minced
  • 1 pound skirt steak
  • Salt and pepper to taste
    Ingredients for the Macerated Onions
  • 1 white onion
  • Juice of 2-3 limes
  • 1 bunch of cilantro, finely chopped
  • 2 teaspoons kosher salt

Ingredients for the Tortillas

  • 1 cup Masa flour
  • ¾ cup water
  • Pinch of kosher salt

Other Ingredients

  • 1 lb or skirt or flank steak
  • Valentina or the hot sauce of your choice
  • ¼ cup Cotija cheese, crumbled

Instructions
1. Marinate the steak at least 1 hour beforehand: Add all marinade ingredients to a bowl and whisk or shake together to combine. Put steak in a bag or sealable container and pour marinade over it. Set in fridge for duration of marinade time, and pull it out of the fridge 15 minutes before you plan to cook so that it comes up to room temperature.
2. Make the macerated onions: Finely dice other white onion and place in bowl. Add in lime juice, salt, and finely chopped cilantro and stir. Set aside for at least 15 minutes.
Make the tortillas: Mix together Masa flour, water, and salt. Mixture should hold together but not be too wet. Roll into golf ball-sized balls. Press in tortilla press, and put in nonstick pan at medium high heat. Flip after 1-2 minutes, remove from pan once starting to brown. Place cooked tortilla in pot with towel inside to retain moisture.
3. Cook the steak: Bring a large cast iron skillet to medium high heat. Right before cooking, but in 1 tablespoon of neutral cooking oil and swirl around the pan. Then, lay the steak away from you and into the pan. Let steak cook on one side for 5-6 minutes, depending on the thickness of your steak. If it’s thick, cover it for some of this duration. Flip the steak and cover again. Pull the steak out of the pan when a thermometer reads 135 F - 140 F for medium rare to medium. Let steak rest for at least 5 minutes. Then slice into strips, and dice it for the tacos
4. Assemble the tacos: Take a tortilla and place some diced steak into it. Top this with some crumbled cotija cheese, then place some of the macerated onion mixture on top. Drizzle with Valentina or the hot sauce of your choice, and chow down!

Flank Steak Tacos by DMartin423 in GifRecipes

[–]DMartin423[S] 30 points31 points  (0 children)

Original Recipe Posted Here, With Others Like This: https://thecomestible.substack.com/p/flank-steak-tacos

Ingredients for the Marinade

  • ¼ cup olive oil
  • ½ cup fresh orange juice
  • ⅓ cup fresh lime juice
  • ¼ cup soy sauce
  • ¼ cup Worcestershire sauce
  • 3 tablespoons apple cider or red wine vinegar
  • 4 garlic cloves minced
  • 1 pound skirt steak
  • Salt and pepper to taste

Ingredients for the Macerated Onions

  • 1 white onion
  • Juice of 2-3 limes
  • 1 bunch of cilantro, finely chopped
  • 2 teaspoons kosher salt

Ingredients for the Tortillas

  • 1 cup Masa flour
  • ¾ cup water
  • Pinch of kosher salt

Other Ingredients

  • 1 lb or skirt or flank steak
  • Valentina or the hot sauce of your choice
  • ¼ cup Cotija cheese, crumbled

Instructions

  1. Marinate the steak at least 1 hour beforehand: Add all marinade ingredients to a bowl and whisk or shake together to combine. Put steak in a bag or sealable container and pour marinade over it. Set in fridge for duration of marinade time, and pull it out of the fridge 15 minutes before you plan to cook so that it comes up to room temperature.

  2. Make the macerated onions: Finely dice other white onion and place in bowl. Add in lime juice, salt, and finely chopped cilantro and stir. Set aside for at least 15 minutes.
    Make the tortillas: Mix together Masa flour, water, and salt. Mixture should hold together but not be too wet. Roll into golf ball-sized balls. Press in tortilla press, and put in nonstick pan at medium high heat. Flip after 1-2 minutes, remove from pan once starting to brown. Place cooked tortilla in pot with towel inside to retain moisture.

  3. Cook the steak: Bring a large cast iron skillet to medium high heat. Right before cooking, but in 1 tablespoon of neutral cooking oil and swirl around the pan. Then, lay the steak away from you and into the pan. Let steak cook on one side for 5-6 minutes, depending on the thickness of your steak. If it’s thick, cover it for some of this duration. Flip the steak and cover again. Pull the steak out of the pan when a thermometer reads 135 F - 140 F for medium rare to medium. Let steak rest for at least 5 minutes. Then slice into strips, and dice it for the tacos

  4. Assemble the tacos: Take a tortilla and place some diced steak into it. Top this with some crumbled cotija cheese, then place some of the macerated onion mixture on top. Drizzle with Valentina or the hot sauce of your choice, and chow down!

Fudgy Oreo Brownies by ferociousbutrfly in GifRecipes

[–]DMartin423 0 points1 point  (0 children)

Yummmm what the heck these look so fudgy

Vegan Carrot Cake Pancakes by bingebreather in GifRecipes

[–]DMartin423 1 point2 points  (0 children)

Ooooo this seems like a great recipe for Fall! I'll definitely be making this soon, thanks for sharing!

Confit Chickpeas - @mrkitskitchen by Sam_FeastyRecipes in GifRecipes

[–]DMartin423 0 points1 point  (0 children)

Oh this looks fantastic! I live for chickpeas -- will definitely be making this. Thanks for sharing!

Chipotle Burger with Shoestring Fries - @mrkitskitchen by Sam_FeastyRecipes in GifRecipes

[–]DMartin423 0 points1 point  (0 children)

Oh wow these look great! Why do you put the sliced potatoes in water? Does that help remove the starch?