WAR ROOM LOUNGE V16: Enjambment

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I think there should be more workouts where you do "just enough" to get in shape, and not try to get jacked, or pumped, or be a weakling. There has to be a happy medium to thrashing the irons to punch the zone, and that 90 pound guy who does 20 reps of the lightest weight possible.

I would call it, "The I'm busy and just want to get max results with minimum effort" exercise, only need a good name.

I think I've kind of mastered that approach through a lot of experimentation, but trainers should be all over that mentality. It's what most people want at heart, because I'm BUSY!

Actually Firas Zahabi (my old coach, gsp trainer/aka tri star), is a big believer of everyday but 50%. More quantity of excercise overall but less strain on the body. Go time is for pre fights. If you could not do more than 10 pull ups, max, do 5 every day, until it's easy to do 6. It's a sort of greasing the groove concept.
 
Actually Firas Zahabi (my old coach, gsp trainer/aka tri star), is a big believer of everyday but 50%. More quantity of excercise overall but less strain on the body. Go time is for pre fights. If you could not do more than 10 pull ups, max, do 5 every day, until it's easy to do 6. It's a sort of greasing the groove concept.
Is greasing the groove slang for Canadian foreplay?
 
Not specifically, no.

Don't be a snob, brah.

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Is greasing the groove slang for Canadian foreplay?

Oiling the gutter moose.
Actually Firas Zahabi (my old coach, gsp trainer/aka tri star), is a big believer of everyday but 50%. More quantity of excercise overall but less strain on the body. Go time is for pre fights. If you could not do more than 10 pull ups, max, do 5 every day, until it's easy to do 6. It's a sort of greasing the groove concept.

I'm more into like, 25%, twice a week... for 60 minutes... maybe cut it for 45!

Whatever would be scientifically valid.

I don't want to train for MMA though, I-call-myself a professional and fight wise am happy being in good enough shape to roll a homeless dude with a stick or a drunken hillbilly (or nongming in China), so just stay in shape at this stage.

When I was back in the States a couple of weeks ago at a Gold's Gym it struck me that everyone was a Humongolese Herculean Hulk, skinny as all Faulkner, or else old.

I don't fit that demographic and was so confused.
 
There are like infinite ways to prepare it and I love all of them.

What's this native way that you like?
The best smoked salmon I've ever had- and I've had a shit ton of it- was at Warm Springs several years ago. Smoked with the fillets pinned open and staked up around the perimeter of the pit. Not only is that method extremely effective, but there was also the added factor of the person overseeing the operation: oldest, surliest native lady I have ever laid eyes on. Pretty sure she ran the entire thing without actually saying a single word to any of her helpers. PNW native salmon mastery is unrivaled imo.
 
The best smoked salmon I've ever had- and I've had a shit ton of it- was at Warm Springs several years ago. Smoked with the fillets pinned open and staked up around the perimeter of the pit. Not only is that method extremely effective, but there was also the added factor of the person overseeing the operation: oldest, surliest native lady I have ever laid eyes on. Pretty sure she ran the entire thing without actually saying a single word to any of her helpers. PNW native salmon mastery is unrivaled imo.
Sounds so good
 
The best smoked salmon I've ever had- and I've had a shit ton of it- was at Warm Springs several years ago. Smoked with the fillets pinned open and staked up around the perimeter of the pit. Not only is that method extremely effective, but there was also the added factor of the person overseeing the operation: oldest, surliest native lady I have ever laid eyes on. Pretty sure she ran the entire thing without actually saying a single word to any of her helpers. PNW native salmon mastery is unrivaled imo.
Reminds me of Argentina. I remember huts built around the fire pits to hold all the smoke. Old guachos were sitting inside, tending the meat, and handling getting smoked into living human jerky like it was a sauna.

58e27fac0284cc35a84561edd975101a.jpg
 
Reminds me of Argentina. I remember huts built around the fire pits to hold all the smoke. Old guachos were sitting inside, tending the meat, and handling getting smoked into living human jerky like it was a sauna.

58e27fac0284cc35a84561edd975101a.jpg
Fuckin delicious
 
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