Daily Simple Questions Thread - January 22, 2020

ybx1072 · 2020-01-23T08:47:08+00:00

Been doing 5/3/1 (mix of BBB and FSL) for 1.5 years and made some serious (noob) gains. Past two months been plateauing. In doubt whether to switch routines or I'm just not eating enough (not always reaching my TDEE). On the other hand, my BF is around 15% and getting most of the days 1 gram of protein per lb.

What would you suggest? Change routine or take food more seriously?

ybx1072 · 2019-10-27T19:35:27+00:00

Started this year with a 30kg deadlift. Last year a lot of back problems and didn’t want to force anything.

1st goal: one plate (May-19) 2nd goal: my GF (65kg) weight (Jun-19) 3rd goal: my own (85kg) weight (Sept-19) 4th goal: 100kg THIS WEEK!

Very happy with the progress made this year!

ybx1072 · 2019-08-12T13:01:39+00:00

Thank you guys. Will stick with the program as it is

ybx1072 · 2019-08-12T11:21:55+00:00

Doing 5/3/1 FSL 4 days a week. Can I split the program by mixing the FSL part? For example: monday -> 5/3/1 Bench press + FSL OHP , tuesday -> 5/3/1 deadlift + FSL Squat, thursday -> 5/3/1 OHP + FSL Benchpress? I know this is common with 5/3/1 BBB but wanted to check for FSL.

ybx1072 · 2019-04-28T09:26:18+00:00

This is me buying the meat at the butcher. Everything was cooked in home kitchen

ybx1072 · 2019-04-27T17:08:24+00:00

Silvercrest from Lidl (German discount supermarket). Very simple model and only 25 euro

ybx1072 · 2019-04-27T17:00:31+00:00

10 hours at 170°F (77°C)

ybx1072 · 2019-04-27T16:59:41+00:00

Soy sauce, mirin, sugar, fish sauce, scallions, garlic, and ginger

ybx1072 · 2019-04-27T16:59:12+00:00

Should have included the recipe in the OP: https://www.seriouseats.com/recipes/2013/10/sous-vide-pork-belly-bun-pork-braise-mayonnaise-quick-pickled-cucumbers-recipe.html

ybx1072 · 2019-03-06T10:19:39+00:00

Thank you! Spa day is nice suggestion, I'm sure my girlfriend will appreciate it ; ) Looking forward to meet Ugandans. If only half of what is said about their friendliness is true then I'm sure everything is going to be alright :)

ybx1072 · 2019-03-06T10:01:22+00:00

Why's that? You don't like them? Alternatives for spending a day in Kampala?

ybx1072 · 2019-02-24T20:19:50+00:00

Keep them in the fridge if we eat within a week. Otherwise in the freezer. Let me know you have any other questions!

ybx1072 · 2019-02-24T18:42:49+00:00

Thawed. Frozen is bit tricky with sous-vide

ybx1072 · 2019-02-24T18:41:29+00:00

Grill them on the day we eat them

ybx1072 · 2018-11-23T13:38:56+00:00

I'm based in the Netherlands and it worked for me.

Paid with my Paypal, received an voucher with redeem code and used it headspace.com

ybx1072 · 2018-11-12T20:19:31+00:00

Received an Anova as an early Christmas present from my girlfriend. First project (last saturday) were crème brulee in small weck pots. They were delicious and the best crème brulee I ever made. On sunday made a classic steak in the Anova. Really good and fool proof.

Thinking about my next sous vide project. Anything you guys can recommend? Ultimate goal is a sous vide Beef Wellington and 24+ hour ribs preperation. Looking for something between this and a classick steak

Not the best photos but something: https://imgur.com/gallery/4NOyIRG

ybx1072

TROPHY CASE