Why run 5/3/1 when you can run 7/8/9
1 Like
I think, as a beginner, once youāve done six different programs to the T, which would take a year or so, then itās time to either stick with one, or Frankenstein your own one, based on what works.
But yeah, āIām special so I need a special programā is annoying.
2 Likes
Iāve written a blog post on the subject where I referred to it as āketchupā. The way you get a kid to eat a new food is to just cover it in ketchup, so that it eventually just tastes like ketchup. Itās what many young trainees do: they only know/like ONE way to train, so whenever they ātryā a new program, they change it all up until itās JUST like how they like to train, and then they wonder why it sucks. Ignoring the fact that the whole reason they wanted to try a new program in the first place was because their current one wasnāt working.
The rule has always been to eat the food FIRST and THEN put ketchup on it if it NEEDS it. Donāt insult the chef.
3 Likes
I used salt as a defensive mechanism - to prevent my brothers from eating my food. So, in a fine restaurant one time, I asked for salt and pepper - it wasnāt on the table.
āThe chef has seasoned the foodā said the waiter.
Damn if he wasnāt right.
1 Like
Chefs are taught to season (i.e. salt and pepper) every ingredient in a dish before itās added during the cooking process, not just the whole dish -ālayers of flavorā is the term. In the fine restaurants Iāve been to, the waiter usually brings a pepper mill and asks if you want to add pepper, since amount of pepper is more of an individual preference.
The one time I have not felt the need to add salt to home cooking is when the home cook was a culinary school student.
I confess I have not bought any new pants or shorts in at least a decade (excluding sweats type stuff). Due to gaining a few pounds, Iāve been pushed to the precipice recently. Fortunately, an unusually hot summer has been just the ticket to quash the appetite, thank goodness.
2 Likes
You motherfuckers. Of course Iām going to see this right before bed.
I like this anology. I used to work in fine dining with guys who only ate off the kids menu during shifts or family meal, because they ādidn like anything else,ā and couldnāt figure out why their skills and careers werenāt progressing.
I feel like this is approaching the pinnacle of arrogance. Demonstrate mastery, but let people appreciate it in their own way.
If you have a chef who is a smoker, their tastbuds are fucked, so they over-salt everything.
Kind of. Itās when to add salt to control things like the interaction of cooking methods and moisture realease, the changes in protein texture and requirements for absorbent timing, or timing salt with your greens - finishing salts are a whole nother chapter.
And white pepper sucks.
The initial point is that lifting and cooking follow the same framework - when done right.
4 Likes
This is hilarious timing. At the gym tonight in the locker room, Iām getting my kids and me dressed after swim lessons.
I hear this guy yell āFuck! Fuck!ā So I go and ask him if everything is ok and he turns around, pauses for a second and says āMy shorts shrunk in the dryer.ā
Iāve never seen white pepper used in any cooking show, or offered in any fine restaurant; itās always the freshly ground black pepper.
Chinese restaurants offer white pepper for use in soups, so that one doesnāt see the black of the black pepper lol.
My struggle is realz.
I have never (Iām completely serious - never) added salt or pepper to my food. I never thought much of it but no feel like Iāve been doing something wrong.
Have older brothers take food off your plate and out of your mouth.
You will salt the fuck out of everything, including ice cream.
A guy I kinda knew destroyed a whole batch of fresh chanterelle like this once.
He never actually worked in a restaurant or made use of his education that I know of. Certainly didnāt that time!
Who cooks it? Like, people who are already heavily salting the food, or you honestly donāt care if thereās salt on your plain rice and steak?
My husband is anti-salt, though enjoys eating out and rarely claims the food is too salty. But anyway, Iāve significantly reduced salting during cooking, which leaves me to look like a lunatic with the table salt.
My mother was on a low sodium diet when I was a kid. Donāt know if that impacted me or not, but I rarely feel the need to salt restaurant food.
1 Like
Oh! I just realized that I have a confession. @Andrewgen_Receptors popped up in a dream I had this morning. In the dream I was part of a surgical team and was being shown how to scrub in before going into the OR. I was struggling with things like hands already sterile but I needed a ponytail holder, bracelet kept slipping down my arm, I should have taken it off before washing, that sort of thing. Iām not sure what my role was, but my friend Steve was the surgeon, though in reality heās a respiratory therapist.
Anyway, Andrew was my second surgery, so I sort of knew how to scrub in, but then for reasons I donāt remember we decided to go outside and hang out. I was worried that Andrew was already anesthetized and just lying there on the table, but Steve said it was fine. A slight stressor in the dream was that Andrew would be upset that I was part of the team (feminist and all).
Second surgical confession: this is not the first time Iāve dreamt about being on a surgical team. There was another one a few months ago, which also featured someone saying ānah, itās fineā about stuff that absolutely would not be fine, e.g. not scrubbing a second time when the operation was delayed.
Not sure what this is all about. Both dreams stayed in the pre-operation stage. Do I have internal hand-washing conflict? Is the OR my true destiny?
2 Likes
As long as your surgical practices are based in beliefs that are evidence based - this would be fine.
If youāre the best person for the job, Iām happy regardless of gender, race, or belief system 
Fair warning: Iām probably gonna say some extremely offensive shit when anesthetized 
2 Likes
Thatās okay! Iāll be out by the lake, goofing off in my scrubs. lol
1 Like
Hell its not even 5/3/1 im talking about.
I honestly have lost count of how many times ive seen inexperienced people say oh this coach sucks this approach sucks. After they have modified 75% of it. I honestly have gotten to the point i find it entertaining. 
Which lets be honestā¦ most normal healthy human being just starting out. Will in the first year or so can gain on most well thought out programs if it meets their goals.
Great view point. I like that analogy.
Thing is you got allot of McDonaldās burger flippers that want to take the cheif to task.
1 Like