Ok, great. So what’s penne a la vodka?
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Ziti is just a type of pasta. So is Penne. Both are tubular pasta, penne a la vodka has a creamy tomato sauce made with vodka (you don’t taste the vile stuff of course), Baked ziti has most of the ingredients of lasagna- meat, cheese, pasta, sauce - all baked in a pan.
I don’t know Aussie cuisine besides when i stayed in Darwin and ate a bunch of kangaroo steaks, haha
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Barbarian
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Good stuff. Difficult to cook well. Or I’m a terrible cook
No, they’re not that easy to cook. I understand most game isn’t.
The prime cuts you can treat similarly to prime cuts of beef.
The not so prime cuts are best marinated for a LONG time in something strongly flavoured and sweet (plum is very good).
The mince is dry as the red centre and will taste of roo almost no matter what you spice it with or how much you use.
I only had the steaks and a little bit in a slow cooked curry. Wasn’t bad, but not worth importing.
Totally. It’s barely cheaper than beef even over here and apart from being super lean doesn’t have that much to offer.
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Yep. I actually tried a new recipe, the “no boil” method where you literally just put the dry pasta in the pan with sauce, cheese, and cooked beef, and then bake it. Came out great, but the sauce was a bit too thin because I overcompensated with too much water.
[Pic not mine, but pretty close.]
Ha, I remember back in high school the Italian class took a trip to an Italian restaurant on the condition that we couldn’t order in English. About half the class ordered penne a la vodka thinking they’d get a buzz.
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Sounds delicious (no boil)
I’m missing my favorite NY, specifically Long Island, Pizza joint right now - it’s not the best in terms of a slice - but their specialty slices - the buffalo pizza slice isn’t large chunks of chicken, it’s small chunks in a perfect sauce and an even layer cover the whole pizza. They have penne a la vodka slices, baked ziti slices, grandma/grandpa/barbecue slice, plus occasionally ravioli a la vodka slices, all of which are the bomb diggity.
I just miss NY food in general. Bagels and pizza generally suck, and egg sandwiches can’t even be mentioned in the same sentence as a NY egg sandy.
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It took me until 2 days ago to learn you wrote a bunch of articles on T-nation. I was reading one in class today lol. @Chris_Colucci
Nice seeing a real blog from a guy who’s a real expert and dealing w real life issues. Some good progress as well! I’d be curious to know the kind of weights you are moving as well as what you’re doing.
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Not really a secret (hence the link in my profile), but yep. Out of curiosity, which article were you reading?
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Thanks, man. It’s tricky keeping a log, but I post when I can.
About the numbers, and this is 100% going to sound like a cop-out, but I don’t think I have the fortitude to deal with the peanut gallery that posting numbers would invite.
I think I put myself out there pretty decently and I get DYEL’ed enough as is. If I say I’m squatting X for 8 or only benching Y because of my shoulder or pulling Z for reps, it’s more fodder for trolls and dipsticks (the very small handful that pop up here at times, plus those on other sites).
Over the years, I’ve mentioned some stuff here and there but have gotten away from it for that reasons. My avatar is from a power clean and strict press/push press double with 185 a few years ago. That’s meh for a performance, but I just like the pic. I also did this in that workout which, not gonna lie, I was pretty happy with:
Long story short (too late), I’m okay if we all imagine I use 185 for every exercise. Every one of them. Front squats, 185. RDLs, 185. Landmine press, 185. Weighted chins, 185. Let’s go with that.
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Single arm KB overhead press, 185
Turkish get-up, 185
Weighted Pistol Squat, 185
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In all fairness man, we all know you’re no hack. You don’t need to be posting numbers because I don’t think I’ve ever seen you claim to be anything other than a regular dude who lifts and has a life outside the gym.
Anyone who decided they wanted to be a dick and start putting shit on you would most likely get put in their place pretty fucking fast.
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I appreciate this post. Credibility often comes into play and in weight training, many people go strictly on appearance. I had a buddy in college that played OG at about 265 - small for D1, and he was a scrub, but played. He finished up his degree after his eligibility was up and he was 190. Not impressive at all.
But, clearly, he knew what he was doing.
Keep doing you and screw the trolls.
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Agreed. I think Chris gets more credibility from me because of his honesty about this stuff than somebody who adds a few (hundred) lbs onto their lifts for the e-fistbumps. 0 embellishment, open book type of attitude.
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Appreciate the feedback and support, fellas. Always weird putting stuff out there, but it is what it is.
So anywho… wasn’t intending to post just once a week, but coincidentally it has been a full week. Will try to get more consistent with that.
Thursday’s morning weight: 202.1
Wednesday’s food:
Went out to dinner for kiddo’s birthday.
8:00 - Spike Energy
10:00 - 2 slices frittata leftovers from the weekend (eggs, bit of sour cream, bell peppers, sun-dried tomatoes, cheese); handful of diced roasted potatoes
2:30 - Indigo-3G
3:00 - 1 scoop Plazma
5:00 - small pack of beef jerky
7:00 - Seafood pho (glorified soup with rice noodles, vegetables, shrimp, and calamari-looking pieces); 1 shrimp summer roll; 1 small fried spring roll; a beer; small slice of ice cream cake
10:00 - 2 scoops Mag-10
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Wednesday’s workout:
A1) Safety bar squat 5x6-8
A2) Band pull-apart 5x20
B1) Neutral-grip chins 8x4-6
B2) Medicine ball throw and chase 8x5
Chins still feel fine on the shoulders as long as I skip the bottom-quarter ROM/full extension. Neutral-grip is key, too.
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