I cant believe I missed this the first read through.
I’m taking a deep sigh as I’m typing this, because I have first-hand knowledge on this subject. And it’s kind of gross.
So, the eggs look like speckled chicken eggs, about the same size too, but the yolks also are speckled, and they take longer to cook than a normal egg. And they have this “fishy” taste.
The tail we did just done like pork belly, but it’s easier to blanch it to remove the skin first since it dosen’t really crisp up. The meat tastes closer to chicken than red meat. Kind of like alligator, but worse. The bacon was decent, but it was heavily spiced, so it didn’t have any defining flavor.
We didn’t have enough milk sent to use for the sauce, but we tasted it and it was strangely oily. Apparently they kind of “sweat” it out. The one we got didn’t have actual nipples. And it was dead.
Also I just saw that it’s illegal to kill them, so I have questions for a certain chef about that night.
Lots of good answers in here already, so took some time to think about this.
One Bar - Axle , The one I like and use the most is a 18KG axle with knurling (can’t remember the make). You can do pretty much anything an Olympic bar can do (maybe exuding Olympic lifts which are far to technical for me). Great for grip work, feels better on my elbows for curls, great for zerchers and can set up a yoke with some chains easy enough. Plus lifting with an axle makes you look 15% more manly - Fact.
One Food - Going to pick chicken. Lots of options for both red and white meat, skin on or off depending on how much fat you need, livers make good pate or good just eaten as they are.
One Book - Never Let Go - Dan John - I picked this book not for the specific training programs although there are many in there and certainly more than enough to get you strong and jacked. But for all the other gems that are contained within its pages, diet advice, recovery, motivation, heck I am pretty sure there is relationship advise in their too if you think hard enough. This is a book I have read multiple times and still go back and find new gems every time I read it.
Standard barbell for me. And sushi as food if that’s allowed. Could wrap up some high quality fish with wild rice, some veggies and seaweed wrap. Pretty good nutrient breakdown and lots of omega 3s. And no books for me. I hate reading and haven’t read since I was in high school.
Oh haha. I’d vote no. I’ve tried, and it’s always been torture for me. It’s part of the reason I pursued math and physics. I’ve been able to do audiobooks though which is cool.
You never know. Sometimes, we get put into VERY limiting situations, and in those instances, it’s good to know what we need to fall back on. I picked the trap bar today, but I’ve settled on kettlebells before, and did some serious damage with just one of those. And I’ve definitely been in an “eggs only” environment, haha.
I like your mention of the smith. Good enough for Big Z.
Appreciate all the books you’ve mentioned. Good to have some choices there.
Perhaps that decision is…eggs? Although I guess you already said that, haha. But you’re identifying the crux of why plants are so popular: they’re cheap, and they keep you from dying.
@anna_5588 Curious if you’ve ever had an opportunity to use a woman’s bar in your training. I dig the greek yogurt choice: good pivot. I like cottage cheese in that realm as well: a classic bodybuilding food.
On the subject of books, rather than an enjoyable one, is there one you’ve found informative?
@Friedrich The pull over as you ONE piece of equipment is an interesting choice. I know of it’s ability to train pullovers…does it accomplish anything else? I do have to give credit to Arnold’s book there: there’s a lot of value to be had in it. Is there a particular edition you like?
@tlgains Can’t go wrong with milk. Great for making mammals bigger.
@howie424 Any particular cut of lamb? Rack of lamb is my favorite, but leg is clutch too. Tarzan as a training manual is an interesting choice: what about it do you find particular effective? I like that choice of the sandbag: I’ve been in a situation where that was all I had, and I got in a LOT of good training. That was a solid pick in the COVID era.
@Brant_Drake Appreciate you sharing that with me. The fishiness makes sense to me: I’m sure it tastes like what’s in their diet. I hear wild boar and bear can be pretty awful in that regard as well.
@simo74 Love that pick for the axle. One of the big reasons being that axles are so cheap to make if you’re in a bind, and they are great for everything you mention. I actually think they’re superior on floor to overhead, because a continental on an axle is not nearly as awful as trying to continental a barbell. Gotta appreciate Never Let Go as well. You’re absolutely spot on: re-read Dan John as many times as you want: you get something new every time.
Any particular cut? I’m a big fan of bison: I prefer it to beef when given the choice. These days, all I have is ground bison, but bison chuck roasts were delicious, and I’ve enjoyed quite a few bison tri tips.
Mostly likely ground. Bison being a bit leaner than beef isn’t as calorie dense to my typical ribeye. I’ve had skirt a few times and it’s delicious tho.
Sure. Don’t know how things worked for you during Covid. In my part of Canada you could eventually get about an hour at the gym each week in addition to what workouts you could scrounge up at home. Huge gym. Only ten people at a time allowed in by the government. Made you prioritize.
But even than I used a mix of tools. If you only have a hammer, the whole world looks like a nail.
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