Originally Posted by scho63:
Not bad except the sodium is a little high as this is really good for an active athlete to help return fluids. I avoid salt or else my legs swell.
True, and since I'm pretty active when I'm using the product, I think it's a good trade-off. Short of some obvious things, there's pretty-much nothing worse than arch and legs cramps under the water. On dives that last a long time, and I tend to make quite a few of them, hydrating under water is a challenge. You can, it's just not something you do very often. [Reply]
Just got back from the store, its Cajun crab boil night
Large uncooked shell on skrimps
Zatarains andouille sausage
Snow crab legs and claws
Corn on the cob
Small red potatoes
2 red onions
2 lemons
2 whole garlic heads peeled
Zatarains crab boil sachets
Gonna boil it all up, drain, dust heavily with Old Bay and Rileys Cajun seasoning... and get DOWN [Reply]
Originally Posted by scho63:
I only take a One a Day Vitamin. I should probably buy one of those Electrolyte powders but I'm stubborn at times.
I'm drinking a minimum of a 1 1/2 gallons of water each day to prevent the gout attacks. If I only do 1/2 gallon or less for a few days in a row, I'm raising my gout risk immensely.
I now walk between 30 - 75 minutes each morning in my community.
Originally Posted by Pablo:
More grill stuff. Just a perfect day here. Absolutely beautiful. Star of the show here are the Fanestil hot links up top. Found at the new Red X. Juicy delicious bastards that aren’t blazing hot. Pretty sure threebag has pimped them in this thread among others
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They are a must for any social occasion, they always are the first thing to go. I love to use the 8 to 1, but sometimes I buy the longer 4 to 1 package.
I get the 8 to 1 in a 10lb box, with two 5lb bags in it. I eat them with every meal when they are on hand. Butterflied hot link and farm fresh eggs are amazing way to start or end any day. :-) [Reply]
Put a chuck roast in Sous Vide at 135 for 24 hours and 2 hours on the RecTec on the lowest setting.
That was pretty fucking good. It had the best texture off a roast I've ever had. Goddamn. It would have been better in a stick burner or over charcoal. But it was good.
I made a pan sauce from the drippings. It was pretty well shit. It didn't ruin anything. But instead of adding a nice mouth feel and flavor profile, it was just there. Fuck I suck at pan sauces. Because I'm a fucking caveman. Immersion Circulator, vacuum sealer, still a fucking caveman.
Sprouts were good though. Caveman can do sprouts. Apple was good too...Ate that bitch like a caveman. [Reply]
