St. Carnal's Pub

[Urban]

I heard there were sandwiches in these parts...

[Standard]

Originally Posted by Urban

I heard there were sandwiches in these parts...

Brandon's log

[Urban]

TO BRANDON'S LOG!!!

*leaves*

[Standard]

It was corned beef on rye bread with a kilkenny on the side

[Urban]

Looks like tongue... I'd still eat it either way though... In fact I think tongue may be the way to go.

[Standard]

I've never had tongue, how is it?

[Urban]

My bass teacher at berklee once told me:

Originally Posted by Jim Stinnett

There are musicians in the 20th century: Learn Charlie Parker if you want to play jazz, and learn Jimi Hendrix if you want to play rock. Everyone, and I mean EVERYONE stole from them thereafter, and they included and expanded on everything in their genre that preceded them.

[kaboom187]

Originally Posted by Standard

It's a good way to build up conditoning but i never really found that working strength and conditioning together really favoured strength very well. I think their is a benefit doing them together but there is also a benefit seperating them, if you really want to build strength then not the best call but great for sport specific training

If it wasn't for the long time off the lifts i would say tabata would be bad ass

I'm thinking of having:
2 days of heavy lifting
and then doing this on the other day.

And leading up to competition in 2 weeks, i'll be doing this twice. may just do the 50/20 thing.

[Urban]

Originally Posted by Standard

I've never had tongue, how is it?

It's good. Lots of beef flavor. It's like a psychological problem people have with tongue I think, they think "EWW! Tongue!!" but really if you get past that, the boiling process basically breaks down the connective tissue, you slice it thin across the grain anyways for most dishes (further disabling any connective tissue) and it has more beef flavor than fillet mignon IMO... though I'd still probably take a fillet over tongue, cause you can't get tongue rare, and I need blood in my diet.

Which brings me to my latest culinary adventure: blood sausage. This shit is mighty tasty, but honestly I had some difficulties with the texture. Got it at an Argentine restaurant as a link stuffed entirely with coagulated blood and then cooked, along side a side of fries and a FAT skirt steak. I wound up taking about half of everything home, the next morning I chopped it all up, threw it into a skillet and made a mighty fine blood sausage & skirt steak hash, seemed to fix the texture problem easily and got lots of anti-anemic blood flavor.

[hunto]

Rain- 90% tomorrow, but Tue, Wed, and Thu are supposed to be clear. The plan is to squat Tue, and Thu is recovered sufficiently- Fri at latest, if no rain.