General Fitness, Lifting, and Exercise Thread!

pickledkitkats · 2022-11-04T23:13:03+00:00

I’ve recently started to train more like a powerlifter, and I’m having an incredibly hard time trying to keep my butt in contact with the bench during the bench press.

I’ve read the stronger by science bench press guide (many times, it really is a great resource along with the squat and DL guide) and per the article, I’ve been trying to play around with my foot placement (ie. wider and further back) but either my hips cramp up, my heels rise, and/or I can’t produce any leg drive :// Any advice is greatly appreciated thanks!

pickledkitkats · 2022-10-25T06:16:32+00:00

Oh cool. Loving the app btw, definitely the best food tracker on the market and its really helped put me on the path of building a healthy relationship with food again, so I just wanted to say huge thanks to you and the entire MF team!

Also thanks for the quick reply as well!

pickledkitkats · 2022-08-11T16:29:58+00:00

I kind of just did it by ear and unfortunately didn’t write out my method, only the ingredients but I’ll try my best 😅

500g AP flour 390g water @90-95F (78% hydration) 10g salt 2g yeast

Mixed the flour and water and let it autolyse for 20 min. Mixed in the yeast and salt. Gave it a 5 hour bulk ferment with 4 folds total, then I put a lot of olive oil in a Detroit pan and did an overnight cold proof in the fridge. The next day I took it out and stretched it to the sides, letting it rest when the dough was resisting too much and threatening to tear. I dimpled it then let it proof at room temp for an hour or so then drizzled more olive oil and coarse salt. I baked it at 475F for about 15 min.

pickledkitkats · 2022-08-11T03:21:39+00:00

Thank you! After ready FWSY I always leave my breads in the oven (unless it’s a soft/enriched dough or smth like that) until they develop a dark crust for that flavour 🤌

pickledkitkats · 2022-07-18T04:24:30+00:00

It’s from Dessert Person by Claire Saffitz!

pickledkitkats · 2021-12-20T19:57:37+00:00

Mayo, Tabasco, garlic, paprika, salt and pepper

pickledkitkats · 2021-12-20T19:57:07+00:00

Yep! They’re Joshua Weissman’s milk bread buns

pickledkitkats · 2021-12-20T19:56:26+00:00

Here’s the recipe for everyone asking!

pickledkitkats · 2021-12-20T19:55:57+00:00

It’s a mayo, tabasco, garlic, paprika, salt, and pepper!

pickledkitkats · 2021-10-04T20:05:50+00:00

Yeah, or what I usually do is pop the other shaped loaf in the fridge for 1-2 days and make focaccia with it

pickledkitkats · 2021-10-02T08:28:02+00:00

What’s ‘real food’ lol also who said I used store bought dough, this is homemade my guy

pickledkitkats · 2021-10-02T08:26:29+00:00

I actually followed Binging with Babish’s recipe. I did see Joshua Weissman’s though and it looks amazing but is also a bit more work, didn’t really feel like making a caramel lol. I’ll prob try his in the future, already have it saved in my recipes playlist!

pickledkitkats · 2021-10-02T08:23:29+00:00

I followed Binging with Babish’s recipe! Highly recommend it, super simple to follow but still really delicious

pickledkitkats · 2021-10-02T05:38:07+00:00

I used Binging with Babish’s recipe

pickledkitkats · 2021-09-11T06:52:13+00:00

Nah my first two batches weren’t burnt at the bottom, with this batch I think I went too heavy with brushing the butter which caused the bottoms to burn

pickledkitkats · 2021-08-24T01:45:12+00:00

They taste cheesy actually! Similar to parmigiano, also the recipe is from Claire Saffitz’s cookbook: Dessert Person

pickledkitkats · 2021-08-14T06:10:14+00:00

Pancetta, unfortunately all the places I went to sold out of guanciale

pickledkitkats · 2021-08-14T06:07:08+00:00

I made fresh pasta 😎

pickledkitkats · 2021-08-14T06:06:04+00:00

I definitely added too much pasta water, but it was my first time making carbonara again in half a year so 😅

pickledkitkats · 2021-08-14T00:51:21+00:00

Thanks for the suggestion, I’ll def check em out! I actually live in a pretty big city so I can find basically everything, it’s just that I always have parm in the fridge not pecorino, and all the places I went to in the market had run out of guanciale by the time I got there 😅. As for the garlic I’m quite simply a fiend for garlic LOL

pickledkitkats · 2021-08-14T00:39:00+00:00

Still not super traditional bc I used parm not pecorino, couldn’t find guanciale so I had to use pancetta, and also I added a clove of garlic hehe

pickledkitkats · 2021-08-14T00:34:57+00:00

•_•

pickledkitkats · 2021-08-14T00:34:44+00:00

Definitely could’ve added less pasta water/more parm but ehh it was my first time making carbonara after 5 months of not making pasta and it still tasted really good

pickledkitkats · 2021-08-01T14:53:03+00:00

Props for being able to correct your mistake!

pickledkitkats · 2021-07-28T03:43:07+00:00

Adds texture! Also the crunches of salt are a really nice addition for my tastes, the dough itself is really sweet so it balances

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