NATidefan
| Favorite team: | Alabama  |
| Location: | Two hours North of Birmingham |
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| Number of Posts: | 36787 |
| Registered on: | 12/31/2008 |
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re: If I'm happy with the size I am and just want to tone up, I need to add weight. Right?
Posted by NATidefan on 4/29/26 at 8:26 am to LSUfan20005
Thanks, but if add just 100 per week and not per day that would be 42 weeks to go from 1200 to 1800. I'm still losing 1- 1.5 lb a week right now.
Unless you were meaning 100 per day and uping that each week. Which is what I was planning.
So 1300 this week. 1400 next week. 1500, etc.
That would take me 5 weeks to get to 1800 and probably put me close to 170.
Havent really done a body fat % calculation. But looking at more pics Id say Im between 20 and 25 for sure. But more closer to 20 I would guess.
Shooting for somewhere between 15-18%
Just started weights in feb and been seeing good results til the last few weeks, still going up, but slower.
Unless you were meaning 100 per day and uping that each week. Which is what I was planning.
So 1300 this week. 1400 next week. 1500, etc.
That would take me 5 weeks to get to 1800 and probably put me close to 170.
Havent really done a body fat % calculation. But looking at more pics Id say Im between 20 and 25 for sure. But more closer to 20 I would guess.
Shooting for somewhere between 15-18%
Just started weights in feb and been seeing good results til the last few weeks, still going up, but slower.
I do a lot of smoked chicken as well. Make chicken salad from it for lunch and use cottage cheese in it instead of mayo. Works well for tuna salad too.
re: Favorite Meal You Added for your Diet - Sushi Nachos
Posted by NATidefan on 4/28/26 at 11:35 am to PillageUrVillage
I do alot more asain stuff than I use too. Same amount of mexican, i just changed it up. No sour cream, use cottage cheeae instead. Use mission carb balance tortillas. Skip the chips and cheese dip and do small quac salad with cottage cheese ans salsa.
Favorite Meal You Added for your Diet - Sushi Nachos
Posted by NATidefan on 4/28/26 at 11:16 am
Absolutely love this, could eat it every day if it wasn't for the Mercury.
1 Raw Tuna steak chopped (marinated in soy, wasabi, and splash of sesame oil)
1 sheet of rice paper cut into 12 pieces and fried.
Topped with avocado, cucumber, green onion, jalapeno or serrano, and bagel seasoning.
Not my pic, but looks about like these (more tuna on them than the first pic though)
1 Raw Tuna steak chopped (marinated in soy, wasabi, and splash of sesame oil)
1 sheet of rice paper cut into 12 pieces and fried.
Topped with avocado, cucumber, green onion, jalapeno or serrano, and bagel seasoning.
Not my pic, but looks about like these (more tuna on them than the first pic though)
quote:
Wouldn't drop below 1800 calories for a man. You'll train your metabolism to shut down.
Eh, I know 500 deficit is recommended. But I was 280 at the doctor's appt last August. Got told I was prediabetic and going to have to up BP medicine. So, I wanted to lose it fast. Since then, I'm no longer prediabetic and have actually come off my BP medicine completely.
Was losing about 5 or so pounds a week until I hit about 220. Then about 2-3 pounds a week until 190. Been at about 1~1.5 pounds a week since then, but I don't burn as much being smaller now. I'm sure it slowed down some, but not a ton. And I've read it'll come back pretty quick (within a month or so) of going back to regular calorie intake.
I think I'm going to start adding about 100 calories a day each week (in more protein mainly. probably do a second daily protein shake at first) until I'm back up to around 1800 a day.
That would put me at a 500 or so deficit. Then work with that. After that I'll be around 170 I would guess. I definitely don't wanna go much below 170.
Not really tired of cutting. More thinking Id have better muscle gains if I ate more and at least stayed the same weight.
Been on about a 1000 calorie deficit for awhile.
About 1200 calories a day (120 grams of Protein).
Been hitting some weight lifting plateaus lately.
Been on about a 1000 calorie deficit for awhile.
About 1200 calories a day (120 grams of Protein).
Been hitting some weight lifting plateaus lately.
5'10. 45
Ive got decent muscle mass as is, btw. Id say somewhere around mid 20s body fat.
Ive got decent muscle mass as is, btw. Id say somewhere around mid 20s body fat.
If I'm happy with the size I am and just want to tone up, I need to add weight. Right?
Posted by NATidefan on 4/25/26 at 6:56 am
I've lost a good bit of weight over the last 8 months.
Down 100 lbs to 175, but am still kinda chubby. But I'm pretty happy with my overall size, but just want a lower fat percentage.
So I really need to keep lifting, and start eating more (high protein of course) and probably gain weight at this point, right. Since muscle weighs a good be more than fat by volume?
Thanks.
Down 100 lbs to 175, but am still kinda chubby. But I'm pretty happy with my overall size, but just want a lower fat percentage.
So I really need to keep lifting, and start eating more (high protein of course) and probably gain weight at this point, right. Since muscle weighs a good be more than fat by volume?
Thanks.
re: Elon says X money will begin rolling out next month
Posted by NATidefan on 3/10/26 at 1:11 pm to CecilShortsHisPants
quote:
Need to rebrand again
XFormerly Twitter would stick well I think.
re: Whiskey/Bourbon/Scotch Volume III
Posted by NATidefan on 3/9/26 at 1:48 pm to Zappas Stache
Anyone tried the Jack Daniel's Triple Mash yet?
Pretty Yummy for the price. Would never have guessed it was Jack if I hadn't known.
Pretty Yummy for the price. Would never have guessed it was Jack if I hadn't known.
I have an a-maze-n pellet tray (rectangular) maze like the second post for my masterbuilt electric.
Each row does about 4 hours of smoke. Ive found you need to do about 1.5 times longer to get the same smoke flavor. So if you typically smoke something for 4 hours to get the smokey flavor you want, you'll need 6 instead. I do 8 hours of smoke with it for butts, then just heating element to finish it off. But if you are using it to add to what you already have then it'll definitely do that.
Works great if you do a couple of things.
1. Dry the pellets for 30 minutes in the oven or microwave for about 2 minutes before using.
2. Pack them tight in the tray so they stay light.
3. Light them with a propane/butane torch till they glow, then hit them with a hair dryer or hot air gun for about a minute until it ignites like a jet engine, lol. There are youtube videos showing this, bit once you've seen it you'll get what I'm saying.
Each row does about 4 hours of smoke. Ive found you need to do about 1.5 times longer to get the same smoke flavor. So if you typically smoke something for 4 hours to get the smokey flavor you want, you'll need 6 instead. I do 8 hours of smoke with it for butts, then just heating element to finish it off. But if you are using it to add to what you already have then it'll definitely do that.
Works great if you do a couple of things.
1. Dry the pellets for 30 minutes in the oven or microwave for about 2 minutes before using.
2. Pack them tight in the tray so they stay light.
3. Light them with a propane/butane torch till they glow, then hit them with a hair dryer or hot air gun for about a minute until it ignites like a jet engine, lol. There are youtube videos showing this, bit once you've seen it you'll get what I'm saying.
Thanks, I totaled up what I used to make the four rolls saturday.
Two Rainbow stylish (salmon, tuna, and spicy crab on top with tuna, jalapeno, cucumber, avocado in the middle)
One with Shrimp tempura, cream cheese, and jalapeno. Topped with eel sauce, spicy mayo, and fried french onion crispies.
One with Spicy Crab, avocado, and cream cheese in thr middle. Topped with eel sauce, spicy mayo, and fried french onion crispies.
All for 11 dollars in ingredients. And had about 8 pieces of shasimi leftover.
Two Rainbow stylish (salmon, tuna, and spicy crab on top with tuna, jalapeno, cucumber, avocado in the middle)
One with Shrimp tempura, cream cheese, and jalapeno. Topped with eel sauce, spicy mayo, and fried french onion crispies.
One with Spicy Crab, avocado, and cream cheese in thr middle. Topped with eel sauce, spicy mayo, and fried french onion crispies.
All for 11 dollars in ingredients. And had about 8 pieces of shasimi leftover.
Also, aldi has some really nice shrimp tempura if you dont want to make your own from scratch. Box of 12 and sealed in two bags of 6. The bags are vac sealable too. I just used two pieces and then resealed the bag with my vac sealer.
Eh, I mean I dont know if mine is really correct or not since I've only made it twice at home and never had a pro try it. I just know it tasted right and was plenty sticky, but not mushy.
But here is what I came up with and notes I took based on a few different videos and instructions.
Use Japanese short grain rice.
Koshihikari is supposed to be a good brand to try. Nishiki from walmart/amazon worked great and cheaper/easier to get.
1 rice cooker cup = 3/4 cup = 155 grams
For 155 gram rice you'll need 2.5 Tbs of rice vinegar mix.
Rice vinegar mix proportions (this makes 2.5 Tbs)
10.5g sugar
4.5g salt
26g rice vinegar
(I just made a big batch of this with the bottle rice vinegar I had using these proportions and am keeping it in the fridge since its basically pickling juice.)
Mix Rice vinegar, salt, and sugar til disssolved. Heating helps.
Rinse rice about 5 times til it runs pretty clear and drain as much water out as you can on last rinse.
Make rice in rice cooker using 1:1 volume of rice to water after you wash it. So 3/4 cup of water added to 155 grams/(3/4 cup) of dry rice after rinsed and drained.
(This actually lined up perfectly with the water line for 3/4 cup of rice on my cooker, so... guess its right)
Pour hot rice (as soon as its done) onto a flat bowl/plate and pour rice vinegar mix over it.
Fold/slice into rice to cool it rapidly and seperate the rice without smashing it together. Using a fan to lightly blow on it as you do. Once rice is no longer wet and is cooled to luke warm, its ready.
Pile up and cover with damp towel til reasy to use.
155 grams (3/4) cup is easily enough for two rolls (made with half sheet) and a few pieces of Nigiri (fish and rice only). Probably just right for two bigger rolls using 2/3 of a sheet.
oh, and wear gloves with a little seasame or olive oil on them. makes the rice not stick to you!
But here is what I came up with and notes I took based on a few different videos and instructions.
Use Japanese short grain rice.
Koshihikari is supposed to be a good brand to try. Nishiki from walmart/amazon worked great and cheaper/easier to get.
1 rice cooker cup = 3/4 cup = 155 grams
For 155 gram rice you'll need 2.5 Tbs of rice vinegar mix.
Rice vinegar mix proportions (this makes 2.5 Tbs)
10.5g sugar
4.5g salt
26g rice vinegar
(I just made a big batch of this with the bottle rice vinegar I had using these proportions and am keeping it in the fridge since its basically pickling juice.)
Mix Rice vinegar, salt, and sugar til disssolved. Heating helps.
Rinse rice about 5 times til it runs pretty clear and drain as much water out as you can on last rinse.
Make rice in rice cooker using 1:1 volume of rice to water after you wash it. So 3/4 cup of water added to 155 grams/(3/4 cup) of dry rice after rinsed and drained.
(This actually lined up perfectly with the water line for 3/4 cup of rice on my cooker, so... guess its right)
Pour hot rice (as soon as its done) onto a flat bowl/plate and pour rice vinegar mix over it.
Fold/slice into rice to cool it rapidly and seperate the rice without smashing it together. Using a fan to lightly blow on it as you do. Once rice is no longer wet and is cooled to luke warm, its ready.
Pile up and cover with damp towel til reasy to use.
155 grams (3/4) cup is easily enough for two rolls (made with half sheet) and a few pieces of Nigiri (fish and rice only). Probably just right for two bigger rolls using 2/3 of a sheet.
oh, and wear gloves with a little seasame or olive oil on them. makes the rice not stick to you!
Like the other guy said, to be sushi grade it really just has to be stored at a certain temp for a certain amount of time to kill any parasites. I think its -37 for 24 hours. But i know its -4 for 7 days. My deep freeze gets to -15.
So i just buy the frozen individual sealed ahi and salmon from sams and freeze it for a week at home.
So i just buy the frozen individual sealed ahi and salmon from sams and freeze it for a week at home.
Bought it, but heard it was easy to make. Might try to later.
re: First attempt at making sushi
Posted by NATidefan on 11/15/25 at 9:54 pm to CrazyTigerFan
quote:
But the simplicity of fish and rice presented as nigiri can't be beat, imo.
Well, im the only one in my family that eats anything raw (kids still a little put off by it and wife doesnt eat seafood period) and plan to make some nigiri and almost did today. But didnt want any more carbs for the day. I ate the left over tuna and salmon as shasimi.
I dont really care about whats traditional though, gonna eat what I like.
Its naturally stringy the way its made. But if you lay a wide knife (or anything hard and flat i guess) on top of the stick lengthtwise and smack it, it will kinda bust open. Then can shred it with a fork pretty easy. There are several "methods" i saw to try and make it easy.
Rolling pin, etc.
Cheese grater might work better, havent seen or tried that
Rolling pin, etc.
Cheese grater might work better, havent seen or tried that
quote:
What's on top of the first single shot?
Spicy shredded crab.
Imitation crab stick shredded, mixed with spicy mayo (mayo, siriachi, and a little sesame oil)
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