I agree. Of course, if you’re truly not recovering/in pain, maybe it’s a good idea to switch IMO
Just something I made up, main idea was 3-4 sets close to failure at 10+ reps.
Think it’s been 12ish weeks since I started and I’ve gone from 12x275 to 10x315 on squats. Probably got a little stronger but mostly just learning how much more I can push myself than I was for the last couple years.
I’m going to tell myself 12 weeks a year is good enough…(I know it’s not but I’m going to have fun and hit some 1RMs for a bit)
I’ve also read that staying on a program too long can lead to plateaus, 3-4 months seems to be a bit of a sweet spot- maybe it is time to switch
Maybe I should’ve been less explicit and said (advanced) intensification techniques than using rest-pause as a specific example. There is always going to be an exception to any generalisation anyway, if I link it to bodyweight I miss out on the super heavies, if I make it an absolute metric I’ll miss out on some other individuals. If someone is still at the stage where they’ll make appreciably progress without something more basic, then why leverage it? Save an ace in the deck as it were.
I saw a guy doing banded hip thrusts with 5 kilos on the bar today. This is a person I believe it’d be premature for.
I wasn’t calling you out on a technicality, I just don’t consider things like that aces. Straight sets, especially for me as a beginner, were just boring as shit, and I’ve always made progress doing a wide variety of stuff. I don’t buy into the idea that beginners will lose out on gains by incorporating intensity techniques into their routines. Everything that works for experienced people just works better for beginners. Just my opinion - I feel like this stuff falls into the overthinking category too often.
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Yeah, I get that. To be fair, I don’t rate rest-pause very highly with respect to how advanced it is. Its probable the first intensity technique people fall into intuitively, meaning that if your goal is ten reps and you get seven many a person will naturally take a few breaths and bang out three more. Not exactly rest-pause but the makings of it at least.
And I don’t think it cuts into their gains either in an absolute sense as in taking away any potential but it simply means that they’ll have to leverage something else that isn’t as low hanging fruit as it were when a change actually is finally required
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That’s gold. I’ve bookmarked that.
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I find something intensely satisfying about eating severely undercooked meat- bonus points if it’s burnt on the outside
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There’s another way to cook meat? If meat is good, introduce it briefly to a hot surface and eat.
If meat isn’t so good, slowly heat it into submission until it disintegrates.
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My parents are pretty suspicious of anything not well done. My dad actually asks for his steaks well done- which was more than embarrassing when we were in new york and good family friends treated us to $150 ribeyes
To be honest, I don’t even really like steak- Tendon, odd cuts and offal are more my speed
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I like eye filler or rib eye on the bone. That needs to be blue AF. Other cuts I’m less fussy, and I prefer slow cooked.
Offal is good. I like chicken liver especially. Giblets are good in soup. Never eaten tendon.
I had an entire pound and a half about 2 weeks ago. AMAZiNG- and only 1.99 for the container. That’s what I call a consumer surplus 
Fish Offal is also REALLY good
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Now there’s something I have never even seen.
My wife makes a Ugandan dish that’s basically just goat or lamb chunks on the bone fried with liver and chilli. It’s really nice.
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In the wet markets I go to in Shanghai, the fish monger gives me the guts for free- liver, fat, heart, sometimes even a healthy portion of roe. I steam it up with a bit of salt. Saves me on fish oil supplements for sure 
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Cap of Ribeye. That is all.
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Chicken hearts on skewers, grilled. A tiny bit of spice and you’re rolling.
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YAKITORI!!!- can’t get enough
I used to be a hard core ribeye guy until my Publix butcher turned me onto chuck eye steaks. She cuts me 2 at 1 3/4” each and they are incredible. And cheap.
Well now I want chicken livers, hope y’all are happy! Chicken livers fried with bacon amd onions.
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