Alright, team, you asked for it, and I will provide. These cookies are undoubtedly the best I’ve ever made myself, and after running a few different test batches to see the best approach, I have decided on the approach I am sharing with you now. There are three main components to these cookies that set them apart from others:
1. The butter is browned first, to provide flavors of caramel without adding any extra ingredients.
Article written by Joshua Elliott
Cluster sets, in the scientific literature, are defined as “Inter-Repetition Rest.” Utilizing cluster sets is simply taking an extra 15-30 second rest in the middle of a given set of reps. The benefits of cluster sets include:
- Increasing Peak Power Output
- Allows you to train at heavier loads longer
- Limits Metabolic Stress and Fatigue when compared to straight sets
- Has positive long-term effects on strength performance
- Allows you to maintain bar speed and technique
- Increase Type IIa Muscle Fiber
- Increase Jumping Power
Using cluster sets should be done carefully and with a long-term plan in mind.
Guest article written by Chris Branam
Many workout programs include repetitions done to failure. This could be with very light weight where an individual is doing repetitions numbering well over 20, or it could be done with heavy weight where failure is reached after doing as low as 1 repetition (i.e. 1 rep max). Why is it that most strength athlete programs include the latter, but not the former?
I have often said that folks trying to gain weight often over-report their caloric intake, while those trying to lose weight often under-report their caloric intake. It turns out that there is a mountain of evidence and studies to support this, which I have linked at the end of this post. Multiple studies have shown that when all things are accounted for when it comes to a good meal plan or diet, that folks who claim “no diet works for me / I’ve tried everything and nothing works!” are often under-reporting how many calories they’re eating, sometimes to an incredible degree.
Alright team, after many requests, I finally have time write up my recipe for beefcake. I call it beefcake because it looks like a beef version of sheet cake, but I probably didn’t need to explain that. However, let me explain why I started cooking some of my dishes this way for my weekly meal prep:
It is the easiest way to get even doneness for 6lbs of meat when in the oven.
Alright, team, I wanted to write a few quick words on some ways you can save on your weekly meat purchases. If you’re someone that uses ground meat for most of your recipes, this will be doubly useful for you. It is basically a “duh, we know that” post, but someone may find it useful.
This week, I needed 15lbs of meat for my meals for the week.
Winner winner, eat this chicken for dinner. Enjoy your new favorite crispy chicken recipe with some mashed potatoes, and gravy made from the leftover drippings in the pan.
8 chicken thighs
2tbsp canola oil
salt & pepper to taste
For gravy (optional) 2tbsp all-purpose flour 2 cups whole milk
Begin by preheating over to 425F.
Liberally season both sides of chicken thighs with salt and pepper to your desired taste.
This recipe couldn’t be easier, or more satisfying when finished. Set it up in the mid-afternoon and it will be ready for dessert after dinner with no additional effort.
2 cups whole milk
10oz heavy cream
½ cup arborio rice
½ cup white sugar
1tsp pumpkin spice
1.5tsp vanilla extract or vanilla bean paste
1/2tsp kosher salt
Set sous vide machine to 180F (82C).
This spicy Cajun-inspired sauce is great for meats, pasta, or for bread-dipping. In the photo above, you see a roasted beef tenderloin, cut into cubes, and served in the sauce with a toasted baguette as an appetizer course. This sauce is inspired by the Tenderloin Diablo dish from my favorite steakhouse: El Gaucho.
2tbsp canola oil
1.5tsp onion powder
1tsp garlic powder
1tsp beef bouillon
1 cup white wine
2tbsp Cajun or Creole seasoning
2tbsp tomato paste
salt and pepper to taste
1 pint (2 cups) heavy cream
2tbsp fresh parsley (optional for garnishing)
In large sauté pan, heat oil over medium heat until shimmering.
For the fluffiest baked potato innards and a tasty crust that pairs well with red meat, these baked potatoes are a dinner winner.
-4 eggs (egg white only)
-1 cup salt
-¼ cup black pepper
Begin by preheating oven to 425F and line a baking sheet with foil.
Using however many baked potatoes you desire, run each under hot water and scrub to remove dirt, and pierce each potato 6-7 times with a fork.