@whang I definitely feel like a fish out of water
Week 7: day 1
Squat: 1x1-195lbs, beltless; 2x5-185lbs, 2x2-185 w/ 2 sec pause at bottom
Press: 1x3-85lbs, 3x5-75lbs
lat pulldown: 1x12-65lbs, 3x8-70lbs
leg extensions: 3x8-100lbs
Week 7: day 2
Itās crunch time and not sure if I will be able to give a good deadlift effort on Sunday
Deadlift: 2x5, 1x8-255lbs (max rep testing)
snatch grip DL: 2x8, 1x6-155lbs
feet up bench: 2x6-105lbsā¦ fuck bench
abductor machine: 4x13-110lbs
Weekend
Deload: Day 1
Squat: 1x1-195lbs, 2x3-175lbs
Press: 2x5-75lbs
BTN press: 2x9-55lbs
abductor machine: 2x15-55lbs
Deload: Day 2
Lunges: 1x16(total)-115lbs, 1x14-125lbs, 1x12-135lbs
Good mornings: 2x8-95lbs w/3sec pause at bottom
lat pulldown: 3x8-70lbs
adductor machine: 3x10-55lbs
For some reason, I feel MORE tired during deload
I feel you. Deadlifts always feel like death on a deload week for me even though itās close to a 50 lbs drop off my peak weeks!
Deload: day 3
38min kick-boxing + HIIT workout video
@Brant_Drake im treating myself to some nice mackerel on Monday and am planning to make tartare two ways
Japanese style: kombu cured mackerel (mackerel, salt, sugar, kombu), umeboshi, quick pickled daikon, rice wine vinegar, plum sake
āIdk, it sounds goodā : āsmokedā mackerel(liquid smoke, mackerel, salt, touch of sugar), 1:1 mixture of rice wine vinegar and pickled pepper liquid, pickled jalapeƱo, cucumber. note: I would cold smoke the mackerel myself if i wasnāt worried about being setting off the smoke alarm
Any thoughts or suggestions?
I had an extremely busy day, but will put together some ideas for you tomorrow.
This is all mackerel specific.
For a tartar I like to include different textural components - something that āpopsā like finger limes, gooseberries, currants, or capers. Not caperberries - thatās trash food.
Something crunchy, like grilled bread, fried onions, even a parmesan crisp, or an underwater salad would be great additions.
For your cures, it helps to bring them to a boil first, then cool them, but not necessary.
Uninstall your smoke alarms. If someone made a voice-activated smoke alarm that would turn off when someone yells āIām just cooking!,ā they would make millions.
Other than that I think it looks really good and would want a bite of both.
I think (if I can find them) I could replace the pickled daikon with finger limes. Iām a bit conflicted about adding more acid to the second version since I already have the jalepenos. Is it worth replacing them with capers?
Another option is to top with caviar
Iām considering serving the Japanese one on air fried kombu chips. Parmesean chips would definitely work for the second
UCLA housing services wouldā¦ not be happyā¦
for sureā¦
Thanks!!!
Iām not a fan of the smell of pickled radishes, but your style of cuisine is different from mine. And I donāt consider jalapeƱos an acid - think about how you can enjoy both of them together in any Mexican restaurant. And caviar is a good chooce. I should have included that in my list.
After deliberation and reconsideration of constraints, final tartare plan
Spicy and smoky: mackerel, dressing( 2:1:1 of rice wine vinegar, liquid smoke, pickled jalapeƱo juice), pickled jalapeƱo, tiny bit of capers, shallot
Serving: on sliced cucumber, top with caviar
Japanese style: mackerel, dressing- miso mustard(mustard powder, white miso, rice wine vinegar), umeboshi or ume if I can fine tart enough ones, pickled radish, scallion
Serving: on seaweed chip, top with salmon roe and sprinkle with finely diced scallion
Experimental: pickled mackerel (cure in salt, sugar and rice wine vinegar), beets, Dijon mustard, pearl onion, pickled cucumber
Serving: on toasted wheat bread, top with onion crisps
The real trick will be trying to skin the mackerel using a paring knife.
You could use the hot water technique.
First, lay the pieces of cut filets down, skin-up, preferably atop a mesh rack with a pan underneath. Fill a kettle with water and bring it to a boil. Then slowly pour the hot water over the skin, allowing the water to run into the pan beneath. This keeps the flesh from heating up and beginning to cook. The skin will quickly soften and start curling on the edges. All thatās left now is to simply grab one end of the skin and pull it right off.
@QuadQueen Is it safe to take 1 serving of psylium husk (4g) everyday for appetite control and digestive support? Iāve heard it helps with both and my coach suggested it since I canāt eat as many veggies as Iād like bc IBS. Iāve also heard that psylium husk can help with IBS so maybe if I take it Iāll be able to eat more/more variety of veggies
does the body adapt to the effects ā need higher and higher doses for same effect?
It is safe, and the dose wonāt need to be increased to get the desired effect. I would recommend that you start at a lower dose to see if you can elicit a result and then taper up to 4g if needed. Taking it can cause bloating and gas - so going in slow might help mitigate some of that and you may find that you donāt need the full 4g.
Okay! Iāll start with 2g and see how I feel
@Brant_Drake Would it be bad for me to buy the fish today and keep in the fridge until tomorrow afternoon?
Nope.
Are you using saba/norweigan mackerel or a different one?
Atlantic- they look small so Iām guessing horse mackerel
