I’ll be honest, I have a much more intuitive understanding for this during overhead presses than benching because it just feels so stable to have everything retracted.
I really like landmine presses for smooth scap and shoulder motion. You still lift the weight only you’re not under the weight, it’s kinda supported or stabilized by the barbell stuck into the floor. This makes it really natural for my scapula to do what it’s supposed to do without thinking about it. I like to setup with my hips around 45 (like “open”) degrees to the barbell instead of squared up to it.
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I always get Landmine presses prescribed from my physio. But the best thing for my shoulder has been learning that the hand is supposed to be slightly more towards your face than directly above the elbow when benching AND doing lots and lots of handstands and handstand walks. Shoulder dislocates, especially weighted, also do my shoulders a ton of good.
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I’ll try it out once I make sure I can perform the movement without killing my shoulder, thank you.
Today has pretty much gone by, and I tried to move the arm as little as possible. I gotta say it kinda feels better already. I feel like I have a slightly larger range of pain-free movement. Admittedly, it was looking pretty bad this morning.
I am not too sure a stretch can help much in this instance though: under normal condition, sure, but right now I consider my shoulder to be injured (albeit not severely), and the pain I’ve been experiencing isn’t like the one you get when you’re stiff or sore. There’s clearly something else.
Whenever stretching has been part of my rehab work the general rule of thumb has been to stop the stretch before the pain. There’s only one instance where the limit range of motion was to go until pain was felt. It’s of course difficult to stop before something happens but whenever pain happens you know for the next rep to stop slightly short of that.
But never have I started stretching while the injury is still in its acute phase.
- Unload
- Mobility
- Strength
- Strengthen beyond previous levels
Good news: I woke up and my shoulder pain is almost completely gone on its own!
Bad news: my father just tested positive to covid. Thankfully, he doesn’t have any actual symptoms, but that means I’ll likely be quarantined for two weeks (and I might have the virus too).
Guys, I think that for the next week I’ll have to break out home training. Again. Fuck
I have been put in quarantine until at least the 20th… I’ll be tested soon, but fuck. I didn’t bat an eye during the 3-month lockdown, now for some reason the idea of being locked at home two weeks makes me so fucking annoyed, especially considering I was responsible enough to behave in such a way to keep risk of contamination low all the way through, and now I’m stuck here due to someone else.
@T3hPwnisher had my first experience with pot roast.
Honestly, I was a little bit disappointed. It was very dry, and not particularly flavorful. Maybe I did something wrong. Does it look okay?
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The piece you got looks to be on the lean side. A fatty cut will not be as dry. How long did you slow cook it/did you keep the lid on?
8 hours with the lid on
Yeah, may just need a fattier cut next time. Little ketchup and salt will get it down.
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Yeah I already got through one of the portions, haha. Didn’t think about adding ketchup though. Will try it tomorrow with the other serving.
It’s meat magic, haha. Has origins in covering up the taste of rot.
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Had way more luck with chili.
Didn’t make it with the slow cooker because to have it ready by dinnertime I would have had to prep it around noon and I was caught up with other stuff, so I just made it in a pot in the evening.
I don’t often have chili because there’s a slightly higher prep time that comes with it as opposed to other meals, but man, I need to eat it more often.
It tastes absolutely amazing, you get plenty of protein, all healthy ingredients, and you can boost the carb count with tortillas or even white rice. I honestly think it’s close to being the perfect bulking meal. I got two portions out of that, but I could totally have eaten it all in one go.
Can’t wait to have it again tomorrow.
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Hey man- THIS is your problem.
Yes, the cut you have is too lean - but that’s not the main reason your pot roast failed.
It’s because you have about 10x too much liquid in there.
Get a nice, marbled, fatty piece of chuck, liberally salt and pepper it, sear it, and then put it in the crock pot, along with some other veggies (extra good if you wear them too), and put either beef broth, or just red wine (a semi-cheap but not shitty bottle of Cabernet Sauvignon does the trick), NO MORE THAN 1/4 OF THE WAY UP THE ROAST. If it’s less than that it’d be better than if it was more.
You boiled steak, not simmered it in juice and it’s own fat. If you had done what you did with a nicely marbled, fatty piece of roast, it still would have been a dry, tasteless cut. I strongly suggest trying again, with a fatty piece, that you have heavily coated with salt and pepper (press it in), and have seared, and put it in the crock pot, then sear carrots, onions, and potatoes, and dump them on top with the juices from the pan, and put just a little bit of red wine around the roast. It makes a lot of its own liquid by itself. If you didn’t add anything it’d still make enough liquid to cook.
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I came here to post this but @flappinit wrote it all already
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Just as a follow up, so you know what to look for when you get your next piece of chuck:
This is what a decently well marbled piece of chuck looks like. For those who don’t eat a lot of steak, it may seem counterintuitive that MORE fat would be better, but it’s how the meat gets juicy.
Just look at Wagyu Beef.
These pieces of meat are anywhere between 500 to 1000 bucks a pop, no joke. Most expensive stuff money can buy. I haven’t had one of these, but I’ve had meat that was close to this well marbled and there’s nothing quite like it - it just melts in your mouth.
Rant over, sorry, haha. I’m passionate 'bout mah beef!
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I’ve been looking for a place where I could try wagyu but no luck so far! That must taste heavenly.
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I’ve had wagyu before (or so the Japanese market that sold it for 100 USD/lb claimed) and it wasn’t for me.
I actually enjoying having some chew to my meat. Wagyu is so incredibly marbled that it will literally dissolve when you chew it once or twice.
If I wanted something like that then I’d just eat fatty pork.
I am far more partial to the first picture of beef flappinit posted. Those are amazing when prepared and cooked properly.
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There’s different types of wagyu - I had some in Japan that was expensive, but it wasn’t A5, aka the highest rated type. It was still, as you said, heavenly. It’s much, much more filling though - I can put down 1-1.5 lbs of steak easily, and I’m sure a lot of people can do more than that without batting an eye, but 8 ounces of that super marbled stuff feels like 3x it’s weight in your every day beef.
@magick saw your post - I’m sure you had wagyu, as wagyu really just means “japanese beef”, but they have a rating system, so yours was probably great, but not the almost-block-of-lard we see there, which is, as I said, really hard to eat a lot of.