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Old 10-17-2013, 11:47 AM   #461
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(I'm assuming he was kidding) But we just decided to hard boil two dozen of them and leave them in the fridge for bfast or a snack or whatever. Peeling eggs sucks. Sometimes they shell comes right off (if you do it while they are warm) but my roommates are dumb and put them in cold water and popped them in the fridge with shells on so now they are impossible to peel without tearing off half the egg...
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Old 10-17-2013, 11:57 AM   #462
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(I'm assuming he was kidding) But we just decided to hard boil two dozen of them and leave them in the fridge for bfast or a snack or whatever. Peeling eggs sucks. Sometimes they shell comes right off (if you do it while they are warm) but my roommates are dumb and put them in cold water and popped them in the fridge with shells on so now they are impossible to peel without tearing off half the egg...
Yes you have to put them in cold water to stop the cooking in order to have them come out correctly. Proper form is to, put them in cold water, bring them to a roaring boil with the lid off the pot, then remove from heat and add lid for 12 minutes then put them in cold water (and keep switching the water) until they're cold. Otherwise they dont come out nearly as well.
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Old 10-17-2013, 11:57 AM   #463
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i keep my eggs on almost 16-17minutes covered after you get to a rolling boils, otherwise they are under.

Putting them in cold water is proper form and stops the cooking, this also creates steam which helps the peeling process. fresh eggs are always harder to peel, use eggs a few days old, a week or more is best for hard boiled.
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Old 10-17-2013, 11:59 AM   #464
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i keep my eggs on almost 16-17minutes covered after you get to a rolling boils, otherwise they are under.

fresh eggs are always harder to peel, use eggs a few days old, a week or more is best for hard boiled.
If I go that long they end up green between the yoke and white which means they're over cooked.
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Old 10-17-2013, 12:00 PM   #465
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I normally bring to a boil, remove from heat and cover and let sit for 10 mins, then dump out the hot water, replace with cold once, then immediately peel them while they are still warmish and put them back in the cold water. They peel stupid easy and then go right back in the cold water to cool off. Then I refrigerate them. Just cant trust roommates to do anything right...
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Old 10-17-2013, 12:09 PM   #466
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Eggs, cheese, bacon, nuts, peanut butter, sugar free preserves (goes great with 2tlb spoons of peanut butter), lots of veggies, baked good made with almond meal. There is a ton of stuff I eat. Sometimes I have to try and hit 30g's a day because I'm so accustomed to my current eating habits.

Bananas/milk = fat when on a diet. Milk is sugar water. Do not drink.
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Old 10-17-2013, 12:11 PM   #467
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If I go that long they end up green between the yoke and white which means they're over cooked.
I've done 15min and they are still gooey inside, and that's no good.
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Old 10-17-2013, 12:14 PM   #468
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I've done 15min and they are still gooey inside, and that's no good.
Maybe out definition of roaring boil is different. A roaring boil is one where stirring has no effect on the boil.
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Old 10-31-2013, 03:08 PM   #469
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I'm up to 200lbs. with squats. I've noticed the more weigh I add the more I feel the workout in my lower back. and at the same time I can't get my *** anywhere close to the ground like if I just do say 135 during warmups.

should I back off the weight and work on my form or is this just the norm with this amount of weight? I've watched others and they seem to be able the same amount of squat.




sidenote: I'm also able to pull 225lbs now. My best last year when I was going for over a year was only 175.
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Old 10-31-2013, 03:34 PM   #470
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I'm up to 200lbs. with squats. I've noticed the more weigh I add the more I feel the workout in my lower back. and at the same time I can't get my *** anywhere close to the ground like if I just do say 135 during warmups.

should I back off the weight and work on my form or is this just the norm with this amount of weight? I've watched others and they seem to be able the same amount of squat.
I would think having someone knowledgeable critique your form would be step 1.

I assume you are doing the 135 "during warmups" in the process of moving up to the 200 lbs? Are you actually trying to go *** to heel or full parallel?
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Old 10-31-2013, 03:38 PM   #471
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Quote:
Originally Posted by Braineack View Post
I'm up to 200lbs. with squats. I've noticed the more weigh I add the more I feel the workout in my lower back. and at the same time I can't get my *** anywhere close to the ground like if I just do say 135 during warmups.

should I back off the weight and work on my form or is this just the norm with this amount of weight? I've watched others and they seem to be able the same amount of squat.
Without actually seeing it, it kind of sounds like you're sacrificing depth on your squat for more weight. If you've got the range of motion, use it.
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Old 10-31-2013, 04:20 PM   #472
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he refuses to go to the gym with me because it's too far so I can't critique him.

I suspect his form is suffering because the weight is going up faster than his stable strength is.

Rec: reduce weight to "easy" levels and focus on form. memorize the form, add the weight and be conscious about doing it the exact same way you did with less weight.

I'd put money on him curving his back and/or not getting his *** far enough back (i.e. knees behind toes).
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Old 10-31-2013, 07:36 PM   #473
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You just wanna look at my ***.
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Old 11-01-2013, 12:34 AM   #474
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Take a video. Your lower lumbar is probably hurting because it's not used to the weight. Do some back/hyper extensions during your next back day.

Also watch this and try these.
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Old 11-01-2013, 09:17 AM   #475
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wears a pink alpha as **** tank, took me about 2 minutes into the video to realize it was the narrator in the video and not a woman...

Back doesn't "hurt," i just feel it getting sore/worked out where I typically just felt it in my legs. But my form is probably bad with all the weight. I'll try these goblet squats and check my form. I think my issue is I'm leaning a just little forward and then lifting up with my butt first; I'll work on it and check back.

Still I've been progressing a lot since I started doing the SL5x5. In a month alone (only missing 1 workout) I've added 100lbs to my squats and 50 lbs to my benchpress & deadlifts. I literally couldn't lift 185 last year; I physically couldn't get teh bar up, now I'm going for 235 tonight; 225 was "easy" on Monday.


I've been eating a lot better and have gained 5 pounds in the month too; so I've been adding in a bunch of muscle. Still would like to lean out, I have way too much body fat.

Last edited by Braineack; 11-01-2013 at 09:31 AM.
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Old 11-02-2013, 12:19 AM   #476
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So after i did my 2 month cut cycle then took 2 weeks off and now i'm back to eating quite a bit again to bulk.. so far 7 lb up in week and a half.
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Old 11-02-2013, 12:32 AM   #477
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Old 11-05-2013, 07:50 AM   #478
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I worked on my form, it feels much better; thanks for the vid, that and his others were helpful.
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Old 11-05-2013, 07:59 AM   #479
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I make it a general rule to avoid foods that were made by a chemist in a laboratory.
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Old 11-05-2013, 08:00 AM   #480
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Quote:
Originally Posted by Braineack View Post
i keep my eggs on almost 16-17minutes covered after you get to a rolling boils, otherwise they are under.

Putting them in cold water is proper form and stops the cooking, this also creates steam which helps the peeling process. fresh eggs are always harder to peel, use eggs a few days old, a week or more is best for hard boiled.
I barely cook the eggs, like a man.
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