Squats the Story MkII- Off topic thread

jugger0

Hanley wrote: »

Dave Smith - 200kg raw bench in the gym in Hercs 2007

Dave FitzHenry - 200kg 3x5 in Hercs in 2006. No lift off. No spotter. Open mouthed Hanley.

These lads natural? sick!

RidleyRider

link_2007 wrote: »

I use http://www.courtneyfoodservice.com/

Recommended them in another thread and the lad I recommended them to was happy as well so they definitely have two satisfied customers.

I can't comment on their delivery times/reliability as I usually call into their Kimmage outlet to get my stuff, but I find them to be great value.

Do they deliver to anywhere in Ireland?

thegreatiam

People need to try this juice. Just click "buy now"
http://www.nutraplanet.com/liger/index.html

Essien

Check out the comments on that...

"Darren Teat -
I've been using this for 19 minutes now and have already packed on precisely 8.95845 lbs of ALL LEAN MUSCLE!"

link_2007

RidleyRider wrote: »

Do they deliver to anywhere in Ireland?

I don't think so - the website says: Online Shop (Dublin Area)

Apologies JJayoo, I didn't think to ask where you were based before recommending them.

Alf Veedersane

Check out Sullivan's of Tralee (www.sulmeat.com). They've decent prices and they deliver all over Ireland (€7.50 if you're outside Munster).

You'll get five 170g chicken breasts for €8.50, for example, which isn't cheap but it's not ridiculously expensive either.

Dexters16

My local butcher has fillets ranging from 200-230g for €1.80 each. I've never gone back to a supermarket since...

SteelyDanJalapeno

Top quality meat here, deliver nationwide too.

http://www.jameswhelanbutchers.com/

cc87

Just saw this article about strength standards in the different lifts

http://muscleandbrawn.com/strong-strength-standards-raw-natural-lifters/

Alf Veedersane

cc87 wrote: »

Just saw this article about strength standards in the different lifts

http://muscleandbrawn.com/strong-strength-standards-raw-natural-lifters/

I wish the Americans would just f**king switch to metric.

Blacktie.

Alf Veedersane wrote: »

I wish the Americans would just f**king switch to metric.

I've spent too much time online. I can translate most weights from kilo to pounds without thinking now from articles etc.

jugger0

cc87 wrote: »

Just saw this article about strength standards in the different lifts

http://muscleandbrawn.com/strong-strength-standards-raw-natural-lifters/

Very interesting thanks for sharing!

Brian?

Alf Veedersane wrote: »

I wish the Americans would just f**king switch to metric.

I'm convinced it's because 1000 pounds sounds much more impressive than 453kg.

thegreatiam

Brian? wrote: »

I'm convinced it's because 1000 pounds sounds much more impressive than 453kg.

sounds more expensive to me, not heavier

DM-BM

Alf Veedersane wrote: »

I wish the Americans would just f**king switch to metric.

Americans? It would be great if half the posters on this site could manage it.

rubadub

Tesco have a full 1500g chicken for €3.47 at the moment. I cut off one breast and it was 190g. I didn't cut if off very well so it was probably 210g if I did it properly.

Most going 10 for €10 deals are 130-140g. So if I just cut the breasts off it would have been maybe 420g, which is equivalent to 3.1 of the 135g breasts.

So its like I am getting all the rest of the chicken for less than 50cent.

http://www.tesco.ie/groceries/Product/Details/?id=268652094

siochain

rubadub wrote: »

Tesco have a full 1500g chicken for €3.47 at the moment. I cut off one breast and it was 190g. I didn't cut if off very well so it was probably 210g if I did it properly.

Most going 10 for €10 deals are 130-140g. So if I just cut the breasts off it would have been maybe 420g, which is equivalent to 3.1 of the 135g breasts.

So its like I am getting all the rest of the chicken for less than 50cent.

http://www.tesco.ie/groceries/Product/Details/?id=268652094

Have your tried their cooked Moroccan style full chickens? Unreal tasty, costs €5, with two onions, some olive oil and balsamic vinegar, there's lunch and next days breakfast for less than €6

Brian?

rubadub wrote: »

Tesco have a full 1500g chicken for €3.47 at the moment. I cut off one breast and it was 190g. I didn't cut if off very well so it was probably 210g if I did it properly.

Most going 10 for €10 deals are 130-140g. So if I just cut the breasts off it would have been maybe 420g, which is equivalent to 3.1 of the 135g breasts.

So its like I am getting all the rest of the chicken for less than 50cent.

http://www.tesco.ie/groceries/Product/Details/?id=268652094

Why bother cuttin off the breasts? 1 chicken = 2 good meals.

Spatchcock the chicken, saving the spine to make stock and either cook the whole chicken or freeze half for later. Half a chicken with a heap of salad is a pretty good meal.

Edit: great recipe here

http://touch.boards.ie/thread/2055926588/1/#post66164241

thegreatiam

Brian? wrote: »

Why bother cuttin off the breasts? 1 chicken = 2 good meals.

Spatchcock the chicken, saving the spine to make stock and either cook the whole chicken or freeze half for later. Half a chicken with a heap of salad is a pretty good meal.

Edit: great recipe here

http://touch.boards.ie/thread/2055926588/1/#post66164241

I think he is pointing out that for the money you spend on breast you get more breast meat if you buy a whole chicken, plus you get free thighs and wings.

rubadub

siochain wrote: »

Have your tried their cooked Moroccan style full chickens? Unreal tasty, costs €5,

I got some piri piri cooked ones, I possibly got the morrorcan before, they seem to finish up about 5.30 or so and sell them all off at 6 at half price or less. Very odd time to stop, and I have seen them start cooking rakes of chickens at 8am too! I often see people going up looking pissed off to see no chickens at dinner time.

Brian? wrote: »

Why bother cuttin off the breasts? 1 chicken = 2 good meals.

As said above it was just to illustrate & compare the prices. I think some people cannot get their head around it, and too many probably think the "10 for 10" fillets are what you would get on a normal chicken, when really they are very small.

I did cut one breast off though, so I could cook it quickly in my airfryer.

thegreatiam

rubadub wrote: »

I got some piri piri cooked ones, I possibly got the morrorcan before, they seem to finish up about 5.30 or so and sell them all off at 6 at half price or less. Very odd time to stop, and I have seen them start cooking rakes of chickens at 8am too! I often see people going up looking pissed off to see no chickens at dinner time.

As said above it was just to illustrate & compare the prices. I think some people cannot get their head around it, and too many probably think the "10 for 10" fillets are what you would get on a normal chicken, when really they are very small.

I did cut one breast off though, so I could cook it quickly in my airfryer.

Cooked a whole chicken in the slow cooker this week, and when it came time to "carve" I could just pull the whole breast of the rib. actually it pretty much fell off whole. Was the easiest way ive found of getting the most meat off the carcass. twice the size of butcher chickens breast.


will be my go to meal i think

left the bones in the pot for a stock. Easiest 4 meals ive ever made.

Alf Veedersane

DM-BM wrote: »

Americans? It would be great if half the posters on this site could manage it.

Doesn't have to be applied to everything. I mean I don't really want to The Proclaimers to have to go changing song lyrics or anything.

But when it comes to weights it's KgGTFO

thegreatiam

Alf Veedersane wrote: »

Doesn't have to be applied to everything. I mean I don't really want to The Proclaimers to have to go changing song lyrics or anything.

But when it comes to weights it's KgGTFO

they could cover this for their next single
http://www.youtube.com/watch?v=IhtgKHYZti0

Scuba Ste

DM-BM wrote: »

Americans? It would be great if half the posters on this site could manage it.

Especially when mixing the two. Suggesting 1 gram of protein per pound of bodyweight hurts my eyes.

Blacktie.

Scuba Ste wrote: »

Especially when mixing the two. Suggesting 1 gram of protein per pound of bodyweight hurts my eyes.

Why do so many people have a problem with this? Sure the first time you might have to scratch your head a bit but it's better than saying 2.2g/kg or 0.0022lb/lb bodyweight.

Scuba Ste

Blacktie. wrote: »

Why do so many people have a problem with this? Sure the first time you might have to scratch your head a bit but it's better than saying 2.2g/kg or 0.0022lb/lb bodyweight.

Or just say 2g/kg. How many people in Ireland weigh themselves in pounds anyway?

papu

2.2g / kg is perfect.

Mixing imperial and metric is just silly , Miles/Litre , or Kilometers per gallon?... just no.

thegreatiam

Scuba Ste wrote: »

Or just say 2g/kg. How many people in Ireland weigh themselves in pounds anyway?

14g of protein per stone works well actually

JJayoo

Bodyweight - Body fat % = lean bodyweight and then a gram per pound.

RidleyRider

Scuba Ste wrote: »

Or just say 2g/kg. How many people in Ireland weigh themselves in pounds anyway?

I weigh myself in pounds:(

Alf Veedersane

RidleyRider wrote: »

I weigh myself in pounds:(

Did you get your scales for two and sixpence?

Stench Blossoms

So do I because I lost the instructions for my scale and don't know how to change it to KG.

Scuba Ste

JJayoo wrote: »

Bodyweight - Body fat % = lean bodyweight and then a gram per pound.

You've just jumped in there without reading the rest of it haven't you.

Anyone try 35g per pood?

thegreatiam

Scuba Ste wrote: »

You've just jumped in there without reading the rest of it haven't you.

Anyone try 35g per pood?

I use funt.

Alf Veedersane

Scuba Ste wrote: »

Anyone try 35g per pood?

There's more than 35g per pood if I've eaten a fair whack of meat a few hours beforehand.

Scuba Ste

Alf Veedersane wrote: »

There's more than 35g per pood if I've eaten a fair whack of meat a few hours beforehand.

That is a sh1te joke.

Alf Veedersane

Scuba Ste wrote: »

That is a sh1te joke.

No, this is:

googled eyes

Can you add an instagrm video here???

Guy called Mike Trout ( baseball player) HUGE box jump

http://instagram.com/p/jM9MVyJtbl

Alf Veedersane

Mike Boyle is speaking at a seminar in NADA on March 29th if anyone's interested. Have no idea of the rest of the details. I only managed to catch that piece of info

RidleyRider

Bulk powders released their own .ie site.

How much Omega 3 (EPA + DHA) do you take daily? Reading a lot of conflicting information on it.

Inspector Coptoor

6 x 1000mg capsules every morning.
180mg DHA, 120mg EPA per capsule.

Inspector Coptoor

Inspector Coptoor wrote: »

6 x 1000mg capsules every morning.
180mg DHA, 120mg EPA per capsule.

So that's 1.8g of EPA+DHA daily. That's in and around the recommended range I've seen mentioned again and again. I've been taking 800mg EPA+DHA daily (3 caps with the same profile as yours) and was wondering if it's enough. I think I'll up it to 6 caps from tomorrow — 3 in the morning and 3 at night, maybe.

CM24

I started aiming for 2g EPA and 1.5g DHA after reading this article. Probably seems ridiculously high to most people but that article is very well researched so I'm going with Berkhan's recommendation. With the MyProtein fish oil that's basically two shots using the lid of the bottle.

dylbert

I take 15ml of liquid fish oil a day, works out at 2.2g epa, 1.4g dha.

Hanley

Robb wolf's changed his stance recently and Danny from metabolic perfection talked about it to my gym recently too.

Something to do with oxidative risk of PUFAs in cell membranes versus a more stable saturated fat construction.

Orla K

What Hanley said, and studies only show benefits in short term use.


There is fermented cod liver oil which mightn't have oxidative risk but that's pricey

dylbert

So don't bother with fish oil? Get Omega 3 from natural sources?

Orla K

I wouldn't say don't bother but it's best to get it from real food. There is an advantage using it short term but not long term(can't remember the time frame)

Blacktie.

Orla K wrote: »

I wouldn't say don't bother but it's best to get it from real food. There is an advantage using it short term but not long term(can't remember the time frame)

What changes that makes long term use not advantageous?