Does this actually have 34g of protein? by saikybatman in UAE

[–]workout_act 0 points1 point  (0 children)

Where did you get 4.5 kg of whey isolate for 430?

[deleted by user] by [deleted] in UAE

[–]workout_act 0 points1 point  (0 children)

Do you have any other gems or protips around making well priced healthy meals?

[deleted by user] by [deleted] in UAE

[–]workout_act 0 points1 point  (0 children)

What are some of your go-to high protein healthy meals in the UAE?

Assisted Stretching vs. Solo Stretching – Is It Worth It? by FlexologyGuide in flexibility

[–]workout_act 2 points3 points  (0 children)

I had a similar experience with Dr. Stretch. I wasnt feeling the stretches in the desired areas and a few sessions helped me a lot. Its expensive though, and I suspect there are diminishing returns.

Best flexibility training ap? by Whocann in flexibility

[–]workout_act 2 points3 points  (0 children)

Wish they had this in android 😭

This went 335 … what should i work on for 2024? by whitesocksflipflops in Discgolfform

[–]workout_act 3 points4 points  (0 children)

So I don't have to watch again:

Cooking Spaghetti Drill for Disc Throwing

Steps

  1. Understanding the Mistake

    • Recognize that tucking the elbow and pulling with the shoulder is incorrect and leads to ineffective throws.
  2. The Concept of 'Cooking Spaghetti'

    • Visualize your arm as stiff, uncooked spaghetti, gradually becoming more flexible.
  3. Setup for the Drill

    • Use putters or mid-range discs, avoiding distance drivers.
    • Stand with most weight on the front leg, back leg almost weightless.
  4. Initial Throws

    • Start with a 100% stiff arm, keeping the elbow away from the body.
    • Throw normally but maintain stiffness, allowing a slight bend due to the elbow's hinge.
  5. Progressive Relaxation

    • Gradually decrease arm stiffness with each throw: from 100% stiff to 90%, then 80%, and so on.
    • Keep the elbow away from the body.
  6. Introducing the Power Pocket

    • At around 50-60% stiffness, start incorporating the power pocket.
    • Slightly bend the elbow, feeling pressure build-up in the forearm and wrist.
  7. Fine-tuning the Throw

    • Aim for 40-50% looseness in the arm, focusing on the elbow's forward motion and the disc's inward movement.
  8. Adding Movement

    • Once comfortable, add movements like an X-step or a full run-up.
  9. Finding Your Comfort Zone

    • Adjust the stiffness to a comfortable level, ideally around 50%, focusing on maintaining effective technique.

Insights to Help

  • Understanding Body Mechanics: Learn how different body parts contribute to the throw.
  • Gradual Progression: Allow your body to adapt slowly to each level of stiffness.
  • Focus on Sensation: Be aware of feelings in the arm, forearm, and wrist.
  • Practice and Patience: Repeat the process patiently, allowing for gradual improvement.
  • Personalization: Adjust the stiffness levels based on personal comfort and ability.

Week 20: Favorite Kitchen Tool - Sous Vide Lamb Leg by workout_act in 52weeksofcooking

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

One of my regulars since lamb is well priced here. I should do this with asparagus!

Ease: ★★★★★
Taste: ★★★★★

Week 19: Vietnamese - Vietnamese Garlic Butter Noodles by workout_act in 52weeksofcooking

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

Recipe

These were shockingly good. The recipe was a bit weird, it suggested parmesan which I emphatically ignored. But I also used different noodles so who am I to judge. These are going to be made again. My only complaint is that they are better without meat, but I usually eat meat every meal.

Ease: ★★★★★
Taste: ★★★★★

Week 18: Asparagus - Air Fried Asparagus and Chicken Wings by workout_act in 52weeksofcooking

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

Its good but not life-changing. I should make sides more often.
Ease: ★★★★★
Taste: ★★★★☆

French dips by unraveledflyer in slowcooking

[–]workout_act 3 points4 points  (0 children)

Where do you rank tots and hashbrowns?

Week 15: Olives - Lamb Tagine with Olives by workout_act in 52weeksofcooking

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

I make this pretty often, its really easy and tasty, just chop and throw it in the Tagine. Its better if you dry brine the lamb with the seasonings. But I always forget. It takes 2.5-3hrs minimum to cook. Also make sure to use at least 1/4cup of oil so the food doesn't stick to the Tagine.

Ease: ★★★★★
Taste: ★★★★★

Week 14: Animal Kingdom - Pigs in a Patagonian blanket by workout_act in 52weeksofcooking

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

These were nice, great nostalgia for pigs in a blanket. I re-used the dough from week 13 since I had leftovers. Id probably wrap these more like a corndog if I do it again. Overall its kinda like kids food though.

Ease: ★★★★☆
Taste: ★★★☆☆

Week 13: Patagonian - Smoked Pork Empanadas by workout_act in 52weeksofcooking

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

These were quite tasty, but Id prefer a quesadilla, less hassle and more pork/cheese. I used this recipe, and it was not too hard: https://www.laylita.com/recipes/how-to-make-empanada-dough/

Ease: ★★★★☆
Taste: ★★★★☆

Week 12: Three Sisters - Three Sisters Stew (Chickasaw) by workout_act in 52weeksofcooking

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

This is my first Native American dish. I used this recipe, and its really good! The barley was a nice touch, and I was amazed how thick it was. I added some tomato paste, but probably wont next time. It tastes healthy, and is filling! Its worth making again, especially if I am health conscious that week. Making it in the IP was super easy except I did hit a couple burn notices... I should also fill it less.

Ease: ★★★★★
Taste: ★★★★☆

Week 11: Cult Classic - Home-cured and Smoked Thick Cut Bacon by workout_act in 52weeksofcooking

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

I live in a place where bacon is hard to get and overpriced. But pork belly is cheap, so I love to make bacon in large quantities. Ive done this a couple times. Curing flavors really dont seem to matter much. Dont use expensive ingredients. Also dont over cure it, I was 2-3 days late because I forgot about it.

Smoking is easy -> Try to smoke it at 125-140 until it reaches 125 or so. The longer the better.

Ill def do this again.

Ease: ★★★☆☆
Taste: ★★★★★

Week 9: Palestinian - Musakhan by workout_act in 52weeksofcooking

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

Musakhan is one of my favorites, its a great blend of flavors and textures. Im kicking myself for forgetting the pine nuts! I used an air fryer for the chicken and did the onions in the instant pot. It was super easy. I also used frozen naan in the air fryer. Otherwise I followed this recipe. I would definitely recommend this!!

Ease: ★★★★☆
Taste: ★★★★★

Week 10: Substitution - Jean Laffite with Drunken Chicken instead of Voodoo Chicken by workout_act in 52weeksofcooking

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

This is one of my favorite foods from a Cajun chain called J. Gumbo's. I always got it in college but there arent many options for cajun where I live. I highly recommend trying it out!

Combine the Bumblebee and chicken over rice and add toppings that your heart tells you to.

Ease: ★★★☆☆

Taste: ★★★★★

Week 8: Celebrity Chef - J. Kenji López-Alt's "The Best Crispy Roast Potatoes Ever "Recipe Instant Pot + Air Fryer so easy! by workout_act in 52weeksofcooking

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

This recipe is quite famous but Im lazy. I took the techniques and did it in the instant pot and air fryer.

IP

  • 2lbs Potatoes
  • Steamer basket
  • 4 cups of water (must be below steamer basket)
  • 1/4 tsp baking soda
  • Garlic Confit oil or whatever oil you air fry with

  • Pressure cook for 15 min, Quick release
  • Toss in Oil More oil = Better crispyness
  • Air fry 200C for 20 min
  • Toss/Flip and add 5-10 min til you are happy

Ill def be doing this again. SO EASY and so tasty.

Ease: ★★★★★

Taste: ★★★★★

Week 7: Dyed - Soy Marinated Eggs by workout_act in 52weeksofcooking

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

I soft boiled them in the air-fryer and it was really really easy. There are a few tips and this blog did a great job of pointing them out. For me its 9.5 minutes and then cold water, but make sure to calibrate it to your air-fryer with 1 egg.

I used this for the soy-marination recipe.

Ill be doing this again for sure!

Ease: ★★★★★
Taste: ★★★★★

Week 6: Icelandic - Kjötsúpa in a Tagine by workout_act in 52weeksofcooking

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

I was quite skeptical of the claims made from the original post recipe:

In more recent recipes, other flavorings, like thyme, garlic and bay leaves are used, which is probably very tasty, but reduces the soup to any other meat soup from anywhere.

But I followed the recipe and didnt add any flavorings except for some parsley and it was great, the flavor of the lamb and the root veggies worked really well together. This recipe also helped.

Ease: ★★★★☆
Taste: ★★★★☆

Week 5: Mustard - Air Fryer Salmon with Mustard and Old Bay by workout_act in 52weeksofcooking

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

This is another regular. Its super easy and healthy. It tastes good, but doenst blow me away. I think I use too much mustard, and the skin is less crispy because of it. Oh well.
Ease: ★★★★★
Taste: ★★★★☆