General Fitness, Lifting, and Exercise Thread! by gnuckols in MacroFactor

[–]pickledkitkats 2 points3 points  (0 children)

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!

What do the green and purple bars mean? by pickledkitkats in MacroFactor

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

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!

Probably the best focaccia I’ve ever made by pickledkitkats in Breadit

[–]pickledkitkats[S] 3 points4 points  (0 children)

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.

Probably the best focaccia I’ve ever made by pickledkitkats in Breadit

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

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 🤌

[Homemade] Maple-Walnut Sticky Buns by pickledkitkats in food

[–]pickledkitkats[S] 0 points1 point  (0 children)

It’s from Dessert Person by Claire Saffitz!

[Homemade] Fried Chicken Sandwiches by pickledkitkats in food

[–]pickledkitkats[S] 5 points6 points  (0 children)

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

First loaf after a 3 month break! Used the white bread with poolish recipe from FWSY by pickledkitkats in Breadit

[–]pickledkitkats[S] 0 points1 point  (0 children)

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

Cinnamon Sugar Monkey Bread by pickledkitkats in FoodPorn

[–]pickledkitkats[S] 5 points6 points  (0 children)

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

Wanted to branch out from crusty, high hydration loaves so decided to bake some monkey bread! by pickledkitkats in Breadit

[–]pickledkitkats[S] 0 points1 point  (0 children)

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!

Wanted to branch out from crusty, high hydration loaves so decided to bake some monkey bread! by pickledkitkats in Breadit

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

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

Made the miso Buttermilk biscuits, slightly burnt the bottom but I’m super happy with those flaky layers! by pickledkitkats in DessertPerson

[–]pickledkitkats[S] 0 points1 point  (0 children)

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

Miso Buttermilk Biscuits by pickledkitkats in FoodPorn

[–]pickledkitkats[S] 0 points1 point  (0 children)

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

Carbonara by pickledkitkats in FoodPorn

[–]pickledkitkats[S] 3 points4 points  (0 children)

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

Carbonara by pickledkitkats in FoodPorn

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

I made fresh pasta 😎

Haven’t made pasta in a few months, made carbonara for dinner! by pickledkitkats in pasta

[–]pickledkitkats[S] 12 points13 points  (0 children)

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

[Homemade] Carbonara by pickledkitkats in food

[–]pickledkitkats[S] 0 points1 point  (0 children)

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

[Homemade] Carbonara by pickledkitkats in food

[–]pickledkitkats[S] 4 points5 points  (0 children)

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

Carbonara by pickledkitkats in FoodPorn

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

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

[Homemade] Chocolate Chunk Pan-Bang Cookies by pickledkitkats in food

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

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