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Old 10-20-2011, 01:50 PM   #41
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I'll never tried a workout of all 20 rep sets. That is definitely a beat down.

Quote:
This was probably the best tandoori chicken I have cooked in a long long time and eating was fun
What will it take to get the secret recipe?

Regarding the Warrior Diet style of eating....don't rule out low glycemic fruit if you need a snack, like berries. I will occasionally feel a fit hungry during the day due to fatigue and will go for some strawberries. Occasionally on real bad days I will make an omelet with veggies as a low cal filler.
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Old 10-20-2011, 03:54 PM   #42
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Great work in here buddy, subbed
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Old 10-20-2011, 09:08 PM   #43
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Quote:
Originally Posted by BendtheBar View Post
I'll never tried a workout of all 20 rep sets. That is definitely a beat down.

Regarding the Warrior Diet style of eating....don't rule out low glycemic fruit if you need a snack, like berries. I will occasionally feel a fit hungry during the day due to fatigue and will go for some strawberries. Occasionally on real bad days I will make an omelet with veggies as a low cal filler.
Nice idea, will keep in mind. thanks BTB.

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Originally Posted by bamazav View Post
Congrats on getting things down. I too start the day with a shake. Break fast at noon try to be done with any eating between 8-9 PM.

Good job in the gym too.

Pass on the Tandoori recipe. I am hungry.
Quote:
Originally Posted by BendtheBar View Post
What will it take to get the secret recipe?
The key is the marinade.

Take some yogurt (enough for marinading the amount of chicken you have). Whip it lightly. Add tandoori mix (available in most Asian/Indian/Middle-eastern grocery stores). I also add a generous dose of paprika, red chilli powder, ginger-garlic paste (1 tbsp per pound), some salt to taste. Mix it all together in the yogurt, put the chicken in the marinade and leave it in the fridge for few hours (at least 6-7 hrs). Also, I prefer bone-in chicken for this one.

Too much yogurt spoils the taste, too little results in too small a quantity of marinade. For this, I use plain yogurt, roughly 3-4 large tablespoon per pound of chicken.

After the chicken is marinaded well, put in the oven at 375F for 20-25 minutes. Then bast the chicken with the remaining marinade and contiinue at 375F for another 20-25 minutes (total 45-50 minutes). Bring down the temperature at the end of it to 170-200F and hold for a further 5-6 minutes.

Take it out, garnish with cilantro leaves and squeeze some lemon on top. Serve with pickled onions, and naan (or, just go with dinner rolls or garlic bread.

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Great work in here buddy, subbed
Great to have you on board
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Old 10-21-2011, 07:40 AM   #44
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Quote:
Originally Posted by kitarpyar View Post

The key is the marinade.

Take some yogurt (enough for marinading the amount of chicken you have). Whip it lightly. Add tandoori mix (available in most Asian/Indian/Middle-eastern grocery stores). I also add a generous dose of paprika, red chilli powder, ginger-garlic paste (1 tbsp per pound), some salt to taste. Mix it all together in the yogurt, put the chicken in the marinade and leave it in the fridge for few hours (at least 6-7 hrs). Also, I prefer bone-in chicken for this one.

Too much yogurt spoils the taste, too little results in too small a quantity of marinade. For this, I use plain yogurt, roughly 3-4 large tablespoon per pound of chicken.

After the chicken is marinaded well, put in the oven at 375F for 20-25 minutes. Then bast the chicken with the remaining marinade and contiinue at 375F for another 20-25 minutes (total 45-50 minutes). Bring down the temperature at the end of it to 170-200F and hold for a further 5-6 minutes.

Take it out, garnish with cilantro leaves and squeeze some lemon on top. Serve with pickled onions, and naan (or, just go with dinner rolls or garlic bread.
I have to give this a try... though I will wait for a Saturday. You can't have tandoori without the naan.
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Old 10-21-2011, 01:33 PM   #45
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Originally Posted by bamazav View Post
I have to give this a try... though I will wait for a Saturday. You can't have tandoori without the naan.
Sounds fun. Also, forgot to mention, you need to remove the skin from the chicken.
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Old 10-21-2011, 01:35 PM   #46
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Default Day 10, 20th October (Thursday)

Food
Breakfast @ 9:00am, whey
Lunch @ 1:00pm, sausages
Dinner @ 8:00pm, 1 whole chicken, ramen
Before bed @1:00am, whey and milk

No workouts ... It was a rest day.
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Old 10-21-2011, 01:53 PM   #47
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Thanks Kit. Quick question for you...do you think sour cream would work as a substitute for the yogurt, or should I not risk it and stick with the yogurt?
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Old 10-21-2011, 02:18 PM   #48
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Quote:
Originally Posted by kitarpyar View Post
The key is the marinade.

Take some yogurt (enough for marinading the amount of chicken you have). Whip it lightly. Add tandoori mix (available in most Asian/Indian/Middle-eastern grocery stores). I also add a generous dose of paprika, red chilli powder, ginger-garlic paste (1 tbsp per pound), some salt to taste. Mix it all together in the yogurt, put the chicken in the marinade and leave it in the fridge for few hours (at least 6-7 hrs). Also, I prefer bone-in chicken for this one.

Too much yogurt spoils the taste, too little results in too small a quantity of marinade. For this, I use plain yogurt, roughly 3-4 large tablespoon per pound of chicken.

After the chicken is marinaded well, put in the oven at 375F for 20-25 minutes. Then bast the chicken with the remaining marinade and contiinue at 375F for another 20-25 minutes (total 45-50 minutes). Bring down the temperature at the end of it to 170-200F and hold for a further 5-6 minutes.

Take it out, garnish with cilantro leaves and squeeze some lemon on top. Serve with pickled onions, and naan (or, just go with dinner rolls or garlic bread.
Man that sounds good.

AWESOME lifting in here too

Carl.
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Old 10-21-2011, 07:27 PM   #49
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Thanks Kit. Quick question for you...do you think sour cream would work as a substitute for the yogurt, or should I not risk it and stick with the yogurt?
Haha, I am no expert, so I would stick to the recipe. I think the prime function of the yogurt is to ensure that the spices actually soak into the chicken (not unlike lemon or vinegar in this sense), plus helps soften it a bit.

But then, I am no expert cook. I just follow what I hear from my friends

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Man that sounds good.

AWESOME lifting in here too

Carl.
Thanks man. Good to have you back. Hope you had a great vacation!
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Old 10-22-2011, 12:08 PM   #50
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Default Day 11, 21st October (Friday)

Food
Breakfast @ 9:30am, milk, whey
Lunch @ 1:00pm, Large chicken sandwich, banana nut muffin
Dinner @ 7:00pm, 4 egg omelet, garlic bread sticks
Post-WO @ 10:00pm, milk and whey
Late night snack @ 1:30am, 3 egg omelet with sausage and bacon, breakfast potatoes, 3 potato pancakes

Workout

DB Shoulder Press
15 x 15
35 x 8
50 x 3 sets x 5
50 x 11

DB Rows
30 x 5
50 x 5
70 x 3 sets x 5
70 x 10

DB Bench
35 x 10
60 x 3 sets x 5
60 x 10

Seated Rows
90 x 10
165 x 7
210 x 3 sets x 5
210 x 8

Squats
45 x 10
135 x 8
185 x 3
210 x 3 sets x 5
225 x 2
245 x 2 singles
255 x 2 singles
265 x 3 singles

DB deadlift
60 x 5
75 x 3
100 x 3 sets x 6

DB deads seems a little different than the regular barbells. I guess because of the lighter weights (2 100lbs DBs = 200 lbs total), I end up doing them almost in a stiff legged version, and hit the lower back and hams nicely.
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