A review of Padraig (U.S)
- Thread starter luka
- Start date
luka
Well-known member
You're awesome too padraig and i want a Chicago deep dish pizza pie I'm coming
Speaking of which what do you think of this padraig?
https://startingstrength.com/article/eating_through_the_sticking_points
My training partner, Jon Gold (308 lifter, 677 raw squat, 500-pound raw bench, 765 raw deadlift), graduated high school at 6’1” and 205. On weekends in college he worked security till 2am, then immediately went to IHOP and ate country fried steak and eggs, hash browns, biscuits and gravy, and milk. Then he’d go home and sleep, get up for church the next morning, then eat at Ryan’s buffet with all-you-can-eat steak until he was sick. On the way home, he’d go through the KFC drive-through and order a family bucket of chicken and eat it all while watching football. Dinner on Sunday nights was a large “meats” pizza from Papa Johns. This added 30 pounds of muscle in one summer and got him to his first 400+ bench.
Phil Pierce trained with Jon Gold and me this past Spring, where he took his bodyweight from 190 to 230 (at 5’7”) in ONE TRAINING CYCLE. His favorite weight-gaining meal was two boxes of Kraft Mac & Cheese and two cans of tuna in one sitting, which provided 2500+ calories and tons of protein for under $5. He cut to the 220-pound class 24 hours before the meet and put all the weight back on the day of the contest. His squat PR went from 550 to 630 raw, bench PR from 325 to 375 raw, and deadlift from 550 to 585, narrowly missing 605 at lockout.
Speaking of which what do you think of this padraig?
https://startingstrength.com/article/eating_through_the_sticking_points
My training partner, Jon Gold (308 lifter, 677 raw squat, 500-pound raw bench, 765 raw deadlift), graduated high school at 6’1” and 205. On weekends in college he worked security till 2am, then immediately went to IHOP and ate country fried steak and eggs, hash browns, biscuits and gravy, and milk. Then he’d go home and sleep, get up for church the next morning, then eat at Ryan’s buffet with all-you-can-eat steak until he was sick. On the way home, he’d go through the KFC drive-through and order a family bucket of chicken and eat it all while watching football. Dinner on Sunday nights was a large “meats” pizza from Papa Johns. This added 30 pounds of muscle in one summer and got him to his first 400+ bench.
Phil Pierce trained with Jon Gold and me this past Spring, where he took his bodyweight from 190 to 230 (at 5’7”) in ONE TRAINING CYCLE. His favorite weight-gaining meal was two boxes of Kraft Mac & Cheese and two cans of tuna in one sitting, which provided 2500+ calories and tons of protein for under $5. He cut to the 220-pound class 24 hours before the meet and put all the weight back on the day of the contest. His squat PR went from 550 to 630 raw, bench PR from 325 to 375 raw, and deadlift from 550 to 585, narrowly missing 605 at lockout.
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luka
Well-known member
"When all I wanted to do is get strong, I didn't care if I got too fat or too unhealthy or if I turned purple or got hemmorhoids or erectile disfunction or sleep apnea or couldn't fit into my clothes or ate dog food or dog crap or whatever. That's the point."
Love reading this stuff. Weirdly it inspires me to go and buy six pints of banana milk and try and drink it all in one go. It's seductive.
Love reading this stuff. Weirdly it inspires me to go and buy six pints of banana milk and try and drink it all in one go. It's seductive.
luka
Well-known member
Here's an answer to the phone box query https://www.independent.co.uk/news/...e-london-long-reads-westminster-a8569096.html
luka
Well-known member
Deep-dish pizza is baked in a round, steel pan that is more similar to a cake or pie pan than a typical pizza pan. The pan is oiled in order to allow for easy removal as well as to create a fried effect on the outside of the crust. In addition to ordinary wheat flour, the pizza dough may contain corn meal, semolina, or food coloring, giving the crust a distinctly yellowish tone. The dough is pressed up onto the sides of the pan, forming a bowl for a very thick layer of toppings.
The thick layer of toppings used in deep-dish pizza requires a longer baking time, which could burn cheese or other toppings if they were used as the top layer of the pizza. Because of this, the toppings are assembled "upside-down" from their usual order on a pizza. The crust is covered with cheese (generally sliced mozzarella), followed by various meat options such as pepperoni or sausage, the latter of which sometimes is in a solid patty-like layer. Other toppings such as onions, mushrooms and bell peppers are then also used. An uncooked sauce, typically made from crushed canned tomatoes, is added as the finishing layer; though sometimes, a sprinkling of Parmesan cheese is added for extra flavor.[5] It is typical that when ordered for carry-out or delivery, the pizza is uncut, as this prevents moisture from the sauce and toppings from soaking into the crust, causing the pie to become soggy.
The thick layer of toppings used in deep-dish pizza requires a longer baking time, which could burn cheese or other toppings if they were used as the top layer of the pizza. Because of this, the toppings are assembled "upside-down" from their usual order on a pizza. The crust is covered with cheese (generally sliced mozzarella), followed by various meat options such as pepperoni or sausage, the latter of which sometimes is in a solid patty-like layer. Other toppings such as onions, mushrooms and bell peppers are then also used. An uncooked sauce, typically made from crushed canned tomatoes, is added as the finishing layer; though sometimes, a sprinkling of Parmesan cheese is added for extra flavor.[5] It is typical that when ordered for carry-out or delivery, the pizza is uncut, as this prevents moisture from the sauce and toppings from soaking into the crust, causing the pie to become soggy.
Leo
Well-known member
it's all about chi-town hot dogs: https://chicago.seriouseats.com/2012/03/the-serious-eats-chicago-dog-style-guide.html
padraig (u.s.)
a monkey that will go ape
Hey yall will try to respond to these things
Deep dish: ya it's a thing. Tho I associate it more w tourists + suburbanites, like it's a "Chicago" thing ppl do, like taking pictures in front of the Bean. If u crowd-sourced prob most ppl would say the best non-tourist (but still, kinda tourist) place is Pequod's in Lincoln Park. Idk I don't really eat pizza in general.
Chicago-style hot dogs: also a "Chicago" that actual Chicagoans don't really care about. There are various foodie/gourmet takes on it, most famously Hot Doug's in Avondale, which closed awhile back. Idk as I also don't eat hot dogs really.
Actual Chicago food people probably care more about: taquerias, fried chicken (not my thing, but big rn), gourmet burgers, all manner of upscale foodie nonsense in West Loop/Wicker/Logan etc, etc. Theres every manner of ethnic food u might imagine.
Deep dish: ya it's a thing. Tho I associate it more w tourists + suburbanites, like it's a "Chicago" thing ppl do, like taking pictures in front of the Bean. If u crowd-sourced prob most ppl would say the best non-tourist (but still, kinda tourist) place is Pequod's in Lincoln Park. Idk I don't really eat pizza in general.
Chicago-style hot dogs: also a "Chicago" that actual Chicagoans don't really care about. There are various foodie/gourmet takes on it, most famously Hot Doug's in Avondale, which closed awhile back. Idk as I also don't eat hot dogs really.
Actual Chicago food people probably care more about: taquerias, fried chicken (not my thing, but big rn), gourmet burgers, all manner of upscale foodie nonsense in West Loop/Wicker/Logan etc, etc. Theres every manner of ethnic food u might imagine.
padraig (u.s.)
a monkey that will go ape
T idk what cabbages you're talking
Theres a fairly extensive boulevard system throughout the city w medians w trees etc. I lived off one - Humboldt Blvd - for a long time.
Theres a variety of planted stuff downtown
It in general has a pretty decent amount of green space despite being also pretty densely populated (til u get out toward the burbs). Many parks including some quite big ones - Humboldt, Jackson, etc.
Theres a fairly extensive boulevard system throughout the city w medians w trees etc. I lived off one - Humboldt Blvd - for a long time.
Theres a variety of planted stuff downtown
It in general has a pretty decent amount of green space despite being also pretty densely populated (til u get out toward the burbs). Many parks including some quite big ones - Humboldt, Jackson, etc.
padraig (u.s.)
a monkey that will go ape
Luka: ya that is true. Powerlifters, strongmen, etc have to eat like that. If u really want to get strong u have to eat a fuck ton, tho you have to put in the work lifting too ofc otherwise you'll just get fat. You'll kind of get fat anyway- see the reference to "cutting" before competition. At a certain point of optimization u have to choose between being strong + being lean. This is relative - you can be lean + still much, much stronger than a sedentary person. I mean in terms of competitive strength athletics. If u ever see someone competing in Worlds Strongest Man who is cut up like a bodybuilder, hes def juicing, no other way to do that. Juicing in some form is rampant in all high level strength stuff anyway to my understanding (albeit in addition to off the bell curve physical talent + enormous amounts of hard work).
Its also really, really hard to eat that much. I've gotten up to 3500 calories a day + that was a slog. Some of these dudes eat more than twice that (or like way more even)
. It sux. You're like waking up in the middle of the nite just to eat.
I'm relatively strong I guess, in the sense I can deadlift over 2x my body weight and things like that, but I'm total garbage compared to competitive powerlifters. They're also specialists in what they do. Even if I wanted to pursue that, tbh I'm too vain to get fat to get strong. I like being cut up.
Its also really, really hard to eat that much. I've gotten up to 3500 calories a day + that was a slog. Some of these dudes eat more than twice that (or like way more even)
. It sux. You're like waking up in the middle of the nite just to eat.
I'm relatively strong I guess, in the sense I can deadlift over 2x my body weight and things like that, but I'm total garbage compared to competitive powerlifters. They're also specialists in what they do. Even if I wanted to pursue that, tbh I'm too vain to get fat to get strong. I like being cut up.
padraig (u.s.)
a monkey that will go ape
Just tbc I'm not saying deep dish or Chicago style hot dogs are bad
In fact I'd def rec visitors to try deep dish while here, albeit from somewhere good rather one of the tourist trap places DT (Giordano's, Gino's, etc)
Just that they're not things actual Chicagoans get too worked up about. I'm sure there London equivalents.
In fact I'd def rec visitors to try deep dish while here, albeit from somewhere good rather one of the tourist trap places DT (Giordano's, Gino's, etc)
Just that they're not things actual Chicagoans get too worked up about. I'm sure there London equivalents.
Mr. Tea
Let's Talk About Ceps
I'm sure Chicago pizza can be great (I don't recall actually eating any when I was there) - it's just that, to me, a pie is something quite violently different from a pizza. It's the nomenclature that bothers me more than anything.
Edit: ha, you mean the actual cabbages - I'd forgotten I'd said that and you thought you were saying I was 'talking cabbages' about pizza/pie. Anyway, I'm pretty sure I saw them. It was years ago mind.
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padraig (u.s.)
a monkey that will go ape
solid, well-executed, enjoyable, albeit not amazing
really think you have to grade on a curve.
if you came here I could take you to x amount of places that match or better it, but burgers are so America
for example a friend of mine works as a chef @ a semi-high end - i.e., dinner for two will run you $50ish before tip, more like 80 w/drinks - place in Logan Square. one of the most gentrified neighborhoods in the city, that has the "best" burger in the city per multiple food critics etc. he and his kitchenmates were kinda embarrassed by the tag (and didn't agree with it, tbf), but either it's fucking very good. maybe the best burger I ever had.
padraig (u.s.)
a monkey that will go ape
it'd be like asking an American to make you tea, you know
padraig (u.s.)
a monkey that will go ape
no, it's pizza
I'm not like, going to get in a further argument, if you or anyone wants to believe otherwise that's fine
but the fact remains, it's pizza
padraig (u.s.)
a monkey that will go ape
arguing about deep dish is like one of the dumbest Chicago things there is
it's like an extremely lazy comedy sketch's idea of "Chicago"
it's like an extremely lazy comedy sketch's idea of "Chicago"
pattycakes_
Can turn naughty
80 bucks all Inc?! How good can a burger ever really be? What makes them stand out? Trying to imagine... Argentinian/Kobe beef mix with some fancy seasoning? HQ Brioche? Posh imported cheese? What more can there be to it?