Tekno checking in:
Obviously, I need to clean my mirror. Ha!
Stats:
Height: 179 cm/5’10.47"
Weight: 80 kg/175lbs
Strats:
I spent no little time working on technique, postural and structural integrity for the duration of the last contest and somehow ended gaining 10 lbs of muscles. This time around, I’ll be focusing on the technique on the bottom portion of the back squat and adding more leg drive on my deadlift.
Just prepared my meals for the next week away.
No fridge/freezer and the need to get it through airport security means everything needs to be liquid-free, unsealed and capable of lasting up to a week unrefrigerated, so there are some compromises, but it’s enough to keep me from eating out the vending machines and ordering take-out when I get there.
So! Dried rice noodles, a packet of stock/miso, dried mushrooms, dried seaweed, dried tofu and dried, flossed beef. Stick it in a heat resistant Kilner jar and add hot water when you want it.
They can last forever, contain a decent amount of protein and, for anyone doing shift work, feel much more like a real meal than whatever reheated crap you’re picking up at work. Whole thing costs me around £7 ($10) and covers my main meals for a week.
Along with that, I’m eating handfuls of granola in the mornings and dried fruit and almonds to snack on inbetween.
High salt and a long way off E. Honda’s Chanko stew, not trying to hit 8% bodyfat or anything, just cutting back where I can, welcome to suggestions.
How’d you make the beef?
Bought like that.
Flossed meat is pretty common in Chinese supermarkets. It’s a lot like jerky, but since it’s shredded, it reacts well to hot water and can be mixed into food. Also, like jerky, it takes about 250g of lean meat to make 100g of it, so its high in protein and low in fat. You’ll often find beef, duck and pork varieties, costing around £1.30 for 40g, probably even less in NA.
EDIT: A quick google shows it’s $1.69 for 4OZ of the pork version in the US, which is fattier, obviously.
Another quick google shows t make your own; slow-cook it, tease it all apart with a fork and then dry it or dehydrate it. If you have a dehydrator, you could make your own without the soy and salt that the pre-packed version has pretty easily.
I’m 6’1 and ~210 lbs. I’m not really looking for any specific numbers, but I wouldn’t mind beefing my bench up and losing a little bit of the fat on my sides.
Which kinds of dried mushrooms and seaweed did you use? Arame and shiitake?
Just cheap mixed mushrooms and cheap, pre-washed (fully, made that mistake before) dried seaweed. Not going for flavor or anything, just thought I should have some veg in there somewhere.
Are you trying to calculate the calories etc? I still have the packets if you want me to work it out?
haha o no no no, I don’t count calories. Counting calories is shenanigans.
I like to cook myself, that’s why I’m asking. I think it’s an ingenious design on your behalf. In the past, I oft cooked with Arame seaweeds and Shiitake mushrooms. Recently, I had delved into making beef jerky, but never quite pulled the trigger to just do it. This weekend I will experiment with making beef jerky with my oven. If things turn out well, then I will buy a food dehydrator and experiment with that.
You should buy the Vietnamese beef jerky. Those are the best by far. They also squid jerky.
Haha nice! I’d love to try one with dried squid or cuttlefish, but reckon the guys at work would throw me out the crew room for the smell.
Stole the idea from a British chef called Hugh Fearnley Whittingstall (also owner of the most English name ever) who does a healthy, vegetarian version of the Pot Noodle (Cup o’ Noodles in the US?) using fresh veg and a stock cube.
Had to modify it for air travel haha.
The original:
If you’re eating Banh Mi, it can smell but it doesn’t smell that strong.
The dried meat however smells good however you’ll be the only one smelling it. The dried squid taste weird to me, but the beef with chili knocks it out of the park.
If you’re in the UK, I’m not sure if they have a big enough Vietnamese population to carry that stuff in stores, if not then perhaps there’s a Jamaican or Indian variant of it.
For the beef jerky, I have a very lean piece of roast. I have sashimi knife so perhaps I can slice it very thin. I wonder, can I just salt the meat or do I also need to put vinegar on the meat?
I got my local bar to get me some chicken breast at wholesale. I just boiled them up and gonna tear them down with some lettuce and balsamic.
Weight: 255
Height: 5’11"
Age: 23
Goal: To lose weight and get back on the fitness wagon. get back down to the 220 range were I was a mere couple months ago 
Plan: Get my cardio up then the fun begins.
I gotta figure out how to upload a pic and do that spoiler thing i will update again when i figure it out.
The South Africans use apple cider vinegar in their Biltong jerky, might be an alternative for you, but I don’t think you can cut it out of the recipe.
First day on shift, 10 hours in, 9 to go and gonna try and finish out the week without caffeine…if I survive I’ll try the whole 3 months haha.
hopefully, it’ll persuade me to sleep properly.
There’s arguments either way about how it affects fat and protein synthesis and all that stuff, but I’ve always depended on it, so now’s a better time than any to try going without.
Gonna make up some bottles of iced green tea with lemon as an alternative.
Did you get injured or something?
I got some of this stuff:
Will definitely make use of it. I’m planning to use my over on warm and leave the door slightly open for a duration of 8 hours. Let’s see if that works.
Best of luck!
Sorry I’m checking in late. I’m currently at 5’7" and 163lbs. I’ve been eating as much as possible after being at my lowest weight since college (approx 155lbs) maybe 4 months ago. I lost a crap load of weight training and successfully running a 10k in well under an hour back in March. I also fractured my foot during the race and didn’t know it until a few days afterward. Since then I haven’t been able to get back to the gym to continue lifting heavy, I’ve since been doing a crap load of pushups, light dumbbells and weighted pull ups at home.
At most I’m able to get to the gym maybe twice a week so I don’t have any real goals other than to get back to @orka current size.
I’m going to have to eat six eggs in the morning, 4 doesn’t seem to cut it anymore.
