Today's Order - 2017 Microwaves and Ignoring Supplement Labels

[dougefresh93]

gravy and cheese curbs on them fries, pls.

[Farley1324]

I don't use steak sauce but how would it be different than seasoning? I mean, it basically is seasoning, eh?

[OT2000]

I don't use steak sauce but how would it be different than seasoning? I mean, it basically is seasoning, eh?

Simple seasoning helps to enhance and bring out the meats natural flavor and can help tenderize. Sauce literally masks natural flavors.

[mccyjcb]

Anyone ever heard of Spud Formula F1? At the Washington State Championships for USAPL, they're going to be there sponsoring the event. So I went to their website to see what they have...looks like more and more people are throwing 1,3 DMAA in their pre workouts..and the fact that Caffeine is like 5th on the ingredient list...this might not be too bad of a PWO.



What yall think? Too expensive for my taste, just thought I'd throw it here for discussion.

[Farley1324]

Simple seasoning helps to enhance and bring out the meats natural flavor and can help tenderize. Sauce literally masks natural flavors.

hmm

I go with pan seared then finished in the oven using EVOO, salt, black pepper, garlic powder, onion powder (or actual garlic and onion), butter

[holl0309]

Meso deal with ISO for 23 dollars.. better jump on it boys.

shows 35 for me

[cartermathis]

running blade now... two days and loving it.



A1 (i'm guessing) for those who use steak sauce.

and if you use steak sauce, i will neg you.

wrong guess for once negged x1000 for misleading source smh this place is a good place to supplement hunt though for the deal

If u don't get the message from that last sentence wordplay, hit my inbox although I will be disappointed u didn't catch the hint
Edit promo code is needed also so you'll be hitting my pm anyway comes to 29$ w shipping

[mccyjcb]

shows 35 for me

me too

[TrainerTone]

gravy and cheese curbs on them fries, pls.

Now we're talkin!!

[VO2Maxima]

Anyone ever heard of Spud Formula F1? At the Washington State Championships for USAPL, they're going to be there sponsoring the event. So I went to their website to see what they have...looks like more and more people are throwing 1,3 DMAA in their pre workouts..and the fact that Caffeine is like 5th on the ingredient list...this might not be too bad of a PWO.



What yall think? Too expensive for my taste, just thought I'd throw it here for discussion.

Lol @ company using DMAA sponsoring a USAPL meet. They selling that pre at the meet? Better hope no one good enough to get tested assumes that just because a pre is being sold at the meet, that it is WADA compliant.

[janson_kaniaz]

Planning to do the EC stack for my next cut but not sure where to get the E.

Is E easily available in the States?

[danielmoo]

Planning to do the EC stack for my next cut but not sure where to get the E.

Is E easily available in the States?

http://forum.bodybuilding.com/showth...hp?t=173232721

[janson_kaniaz]

http://forum.bodybuilding.com/showth...hp?t=173232721

Thanks for the link.

I guess it's something that has to be bought over the counter since ID is required. I was thinking to buy it online since it's not so easy to get from a small pharmacy in my country.

[faipdeooiad]

Lol @ company using DMAA sponsoring a USAPL meet. They selling that pre at the meet? Better hope no one good enough to get tested assumes that just because a pre is being sold at the meet, that it is WADA compliant.

LOL'd at this.

In for rustled jimmies as half of the participants are tested, dq'd and banned

[dailob]

Meso deal with ISO for 23 dollars.. better jump on it boys.

maybe i was wrong but i thought that has been going on for a long time...



i only sous vide my steak nowadays @ 129 degrees - then finish it with a nice sear. i dont own any cast iron pans yet but it's on the wishlist when we move in

[Deadliftin]

maybe i was wrong but i thought that has been going on for a long time...



i only sous vide my steak nowadays @ 129 degrees - then finish it with a nice sear. i dont own any cast iron pans yet but it's on the wishlist when we move in

I've seen a lot about this sous vide lately. Is it really that much better? I understand the purpose of the method but wonder if it truly produces a better end product?

Also, how hard is it to do keeping the water at temp?

[dougefresh93]

i only sous vide my steak nowadays @ 129 degrees - then finish it with a nice sear. i dont own any cast iron pans yet but it's on the wishlist when we move in

i season (heavy salt and pepper, touch of garlic and onion powder) my steak, let it get to room temp, hard sear with garlic butter, and finish for a few mins in the oven based on thickness of the cut.

[holl0309]

maybe i was wrong but i thought that has been going on for a long time...



i only sous vide my steak nowadays @ 129 degrees - then finish it with a nice sear. i dont own any cast iron pans yet but it's on the wishlist when we move in

Same here except i go 127.5 or 128 then sear in cast iron. Delicious.

[kissdadookie]

Same here except i go 127.5 or 128 then sear in cast iron. Delicious.

Need to work on your steak slicing skill brah. 45 degree angle.

[shoefanatic23]

Lol @ company using DMAA sponsoring a USAPL meet. They selling that pre at the meet? Better hope no one good enough to get tested assumes that just because a pre is being sold at the meet, that it is WADA compliant.

lol makes me smh. Hopefully folks don't try out a sample before competing. Sometimes I wonder what the USAPL is thinking in the way they run things.

[dailob]

I've seen a lot about this sous vide lately. Is it really that much better? I understand the purpose of the method but wonder if it truly produces a better end product?

Also, how hard is it to do keeping the water at temp?

to answer your first question, just like protein flavors, it's really dependent on the person. For some, their better end product can be had without all the technology involved (read charcoal grill). For others, they're annoyed by the gradient of the meat produced at cooking without such precise methods. See the picture of the steak below - you literally cannot see any gray areas that usually end up resulting in different done-ness throughout the meat.

additionally, if you cook chicken breast with sous vide, you'll never go back to using any other method. the same can be said for a lot of meat products but it really all boils down to the person in whether or not they are satisfied and cant be bothered with using technology.

to answer your last question, it's fairly easy to hold the temperature as the device does it for you... however, if you use a container which does not insulate heat optimally, expect the device to be constantly running. There are many instances where those who bought the device, use coolers as insulating containers but you could always use your stock pot and cover the top with plastic wrap.

Sous vide in general will get you textures (think pork belly) that is simply not possible otherwise.

i season (heavy salt and pepper, touch of garlic and onion powder) my steak, let it get to room temp, hard sear with garlic butter, and finish for a few mins in the oven based on thickness of the cut.

i always see cooking shows which throws their meat in the oven, but i cant bring myself to preheat the oven and use it for such a short period of time... seems wasteful of gas to me lol

Same here except i go 127.5 or 128 then sear in cast iron. Delicious.

lovely

my wife hates anything below 140 though so unfortunately, we have to go at a mutual 135 lol

what brand of knife is that?

[mccyjcb]

lol makes me smh. Hopefully folks don't try out a sample before competing. Sometimes I wonder what the USAPL is thinking in the way they run things.

Yeah seriously, I might actually chuckle if someone gets tested that day and takes that pre-workout.

Speaking of DMAA and drug testing, since I do use SP250 every once in a while, and I am planning to compete March 18...how long does DMAA stay in your system? I hope that question is allowed in here and I don't get frowned upon for using DMAA products every once in a while

[butteredtoast]

Yeah seriously, I might actually chuckle if someone gets tested that day and takes that pre-workout.

Speaking of DMAA and drug testing, since I do use SP250 every once in a while, and I am planning to compete March 18...how long does DMAA stay in your system? I hope that question is allowed in here and I don't get frowned upon for using DMAA products every once in a while

lol I'm pretty sure everyone in this thread uses DMAA products.

And I'm pretty sure it stays in your system for less than 2 days

[Farley1324]

lol I'm pretty sure everyone in this thread uses DMAA products.

And I'm pretty sure it stays in your system for less than 2 days

Negative

[eatyourspinach]

Google Smart Choice Protein...

[burntreality]

Google Smart Choice Protein...

What a great time to be alive

[mccyjcb]

lol I'm pretty sure everyone in this thread uses DMAA products.

And I'm pretty sure it stays in your system for less than 2 days

Haha I figured as much, but maybe not all of us compete...

[dougefresh93]

Google Smart Choice Protein...

there goes Rob's budget.

[Misctake7]

Speaking of DMAA and drug testing, since I do use SP250 every once in a while, and I am planning to compete March 18...how long does DMAA stay in your system? I hope that question is allowed in here and I don't get frowned upon for using DMAA products every once in a while

Are you competing in a competition that bans DMAA? Find out the list of banned substances and if DMAA is on it, stop taking. However I haven't heard of any competition/organization that has DMAA banned.

[GGGTeam]

Google Smart Choice Protein...

Looks like good stuff, will wait for price to come down.