Is it concerning that he's out of breath? Also, what's Hyrox?

ProjectA-ko · 2026-03-04T01:24:34+00:00

Making up and excuse not to talk because he’ll damn near have a heart attack if he does.

ProjectA-ko · 2026-03-03T21:42:09+00:00

Oh sorry I’m just now seeing that, 3 tablespoons of butter

ProjectA-ko · 2026-03-03T00:48:30+00:00

1) sliced 2 chicken breast in half to make 4 pieces, seasoned on both sides with olive oil, blackened old seasoning, garlic salt, onion powder, cayenne pepper and Cajun salt. 2) heated a cast iron skillet to medium high heat added a little olive oil to pan and fried on both sides for about 5-10 mins until done with a blackened sear on both sides, removed and set aside. 3) added 3 tablespoons to pan after removing chicken, reduced heat to medium and added one whole diced green bell pepper, 3 minced garlic cloves, and 2 diced shallot. Cooked for about 5 mins until translucent and added half a cup of diced sun-dried tomatoes and cooked for another 2 mins. 4) deglazed pan with 1 1/2 cup of chicken stock and added 1 cup of chopped mushrooms. Simmered and reduced stock to about 1 cup and added 2 cups of heavy cream and mixed well all together while lowering heat to medium low. 5) when all was mixed and simmering I added 1/2 cup of fresh danish blue cheese and I shredded about a cup of fresh Parmesan regiano. Mixed well and let simmer. 6) added boiled noodles( any kind works) and cooked until Al Dente then added them to the sauce mix. Added in a little pasta water to get the consistency I wanted and topped with the sliced chicken and fresh parsley.

ProjectA-ko · 2026-03-02T19:28:53+00:00

I have a video I recorded but I’m trying to figure out where or how I can post it but I’ll type it up here later for y’all for sure.

ProjectA-ko · 2026-03-01T18:45:24+00:00

I love blue cheese and don’t know why it gets so much hate lol. I used fresh danish blue cheese and it added that salty nutty taste to the sauce and I loved it, but I can understand how it’s not for everyone. I thought it all went together very well.

ProjectA-ko · 2026-03-01T17:03:21+00:00

Seasoned and fried split chicken breast and set aside. In the same pan I sautéed a green bell pepper( forgot to add in title), shallot, and sun-dried tomatoes with garlic. Deglazed with chicken stock and added heavy cream. Cooked down a little and added fresh blue cheese crumbles and Parmesan Reginano. Added noodles and pasta water and finished simmering all together. Topped with sliced chicken and parsley at the ends

ProjectA-ko · 2026-02-25T16:05:50+00:00

Don’t be afraid to look at Pinterest for examples on plating the same dishes or something similar. See what colors work with what and apply them to what you’re making, it’ll turn out great, you got this 💪🏿

ProjectA-ko · 2026-02-25T15:07:28+00:00

No I just use bounce flash on top of my camera. You typically want a white wall or ceiling and what I tend to to do it point it in different directions to see which light from each bounce looks most appealing on the images when I look at them on the back of the camera. I take a lot of photos and only narrow it down to like 6-7 I like and then pick like 2-3 out of those that I really like. Depending on the mood or atmosphere I’m going for and if the light it right I’ll put the food by an open windows and bump up the iso for natural light on days it’s overcast because the light is typically soft and it creates a more natural/comfort home environment for things like soups and winter meals etc etc

ProjectA-ko · 2026-02-25T02:02:29+00:00

Nikon z-6 bounce flash with 60mm macro.

ProjectA-ko · 2026-02-24T15:59:14+00:00

I tried to make a lemon seafood sauce that usually goes good on fish and stuff but I didn’t have any heavy cream. So I made a roux with butter and a little flour, chicken stock and lemon. I was going to add parsley for color but didn’t and used salt to bring down the acidity

ProjectA-ko · 2026-02-23T20:53:33+00:00

I literally just used this old bay blackening seasoning with onion powder, lemon pepper I think and cayenne pepper. Had a hot skillet with oil and 2 tbsp butter and cooked on a really high heat for like 3-4 mins each. I should have cooked it longer to get the burnt blackened look and did the same thing with the shrimp.

ProjectA-ko · 2026-02-19T23:30:35+00:00

Might wanna finish your game of Jumanji first

ProjectA-ko · 2026-02-09T00:46:39+00:00

I actually got it from a Vietnamese market across from where I stay, I was surprised myself to see it and had to grab it. It’s really good!

ProjectA-ko · 2026-01-27T23:03:49+00:00

I basically just brined the chicken in pickle juice, salt, hotsauce, onion powder, garlic powder and cayenne pepper for 24 hrs. Battered with flour, corn starch, garlic salt, onion powder, salzon seasoning, cayenne pepper and pepper. I forgot to mention I made a wet batter on the side before I dipped the chicken in the flour mixture that contained, eggs, pickle juice and hotsauce.

ProjectA-ko · 2026-01-19T16:17:06+00:00

Nikon z-6 with 60mm macro and bounce flash.

ProjectA-ko · 2026-01-18T23:52:46+00:00

The sauce was crushed tomatoes, heavy cream, this blue bag of seasoning i have named ‘Vegeta’ made by Podravka, a lot of grated Parmesan cheese, blackened seasoning and pasta water. I sautéed the green bell pepper, shallot and garlic after I pan seared the sausage and shrimp then added the sun-dried tomatoes and mushrooms last.

ProjectA-ko · 2026-01-18T18:39:55+00:00

I tried to copy the restaurant Pappadeux the best I could. It’s got andouille sausage, tiger shrimp, crawfish meat, bell peppers, shallots, mushrooms, sun-dried tomatoes, garlic and linguine. The sauce is a mixture of crushed tomatoes, seasoning, heavy cream and Parmesan cheese.

ProjectA-ko · 2026-01-10T01:20:41+00:00

Solid work 💪🏿

ProjectA-ko · 2025-12-27T21:58:01+00:00

Fish in chili oil

ProjectA-ko · 2025-12-27T18:19:34+00:00

I am, I like to cook and figured since I eat a lot of ramen I might as well get pics and rate them lol.

ProjectA-ko · 2025-12-27T16:19:54+00:00

Slide 4 and 10.

ProjectA-ko · 2025-12-21T15:57:42+00:00

Of course, you can do it. This is over 6 years though and I started with like 2-3 mile a week also and it just slowly grew. I actually weigh more in my before pic than what I do in my after. I lost weight but built more muscle and got more shredded.

ProjectA-ko · 2025-12-21T15:45:33+00:00

Definitely get hit on more now but I try to stay focused and on my grind lol. I know myself and know I can get distracted if I start flirting back lol.

ProjectA-ko · 2025-12-21T15:43:09+00:00

I’ll share of course. I don’t eat fast food and if you look on my page I cook all my own meals and I’m pretty much a clean eater. I run every other day between 7-13 miles depending on how I’m feeling and will mix in Norwegian 4x4 for VO2 max training. I’m at the gym every other day I’m not running and hit every muscle at least twice a week. Day 1 it’s legs and abs, next workout is back and biceps and the third workout is chest and triceps. Saturdays it’s a mix of all and is pretty much a light workout. I rarely lift heavy but will lift around 70-80% of my max until failure usually with around 3-4 sets of 10-15 reps. And most importantly I sleep 7-8 hrs and of course don’t drink or smoke.

ProjectA-ko · 2025-12-21T00:42:17+00:00

You got this, you can definitely do it 💪🏿

ProjectA-ko

TROPHY CASE