“Human beings, by changing the inner attitudes of their minds, can change the outer aspects of their lives.”

William James

Up and at ’em early again this morning.  Pulled-off a quick crock pot shuffle soon after getting up and before I headed out to the gym.  Who says a caveman can’t think ahead?  A whole chicken (free range, of course) from my favorite supplier, Rainbow Meadow Farms, fat back, and a couple of heads of cauliflower.  It’ll wind-up having been “crocking” for approximately 12 hours by the time I get back home in the evening.  And let me tell you, not only is a chicken done in this fashion to die for, but the resultant chicken-drippin’s, fat back and cauliflower “soup” is slap yo’ mama good in its own right.  Which leads to my first question, a compilation of sorts, the essentials of which I’ve taken the liberty to summarize thusly:

“Dude, whassup? No Sous-vide for you?   What gives?

First off, you can’t begin to imagine how many variations on the spelling of sous-vide I’ve received over the weeks.  My far-and-away favorite was Suess-vide (as in Dr., I suppose??  Cat-in-the-hat?).  It’s all good though, as I side with President Andrew Jackson’s contention that it’s a dull-witted man who can’t think of more than one way to spell a word.

So I’ll cut to the chase, here; I’m worried about plastic leaching into my food.  Now, I know that the food-grade vacuum-seal bags are supposed to be safe/non-leaching — but…hey, what can I say?  I’m just generally a questioning, disbelieving, you-gotta-prove-it-to-me sort.   I also steer clear of Teflon for the same reason; I’m a grill, crock pot and cast iron kind of guy.  But hey, should I really worry about a little (possible) plastic leaching when I suck-down God-only-knows-what in the exhaust fumes I inhale while huckin’ the ol’ fix about town?  Not to mention the possibility of getting flat-out clocked? Well, we all have to manage possible risk in a way that each of us feels comfortable with.   But hey, I’ve heard that food prepared in the sous-vide method is absolutely wonderful, and I have no reason to doubt that it is.  I say that if you’re cool with the possibility (again, this is nothing substantiated) of plastic leaching, then rock on.  Just my opinion, but I’ll stick with the ol’ crock pot.

And then we have a question from TTP reader Guen, who wants to know what he can do to gain some flexibility in his hips.  I feel Guen’s pain — since I’ve become more of a desk jockey at work, I’ve been forced to pay more attention to hip health.  Damn if sitting all day isn’t a God-awful, unnatural act.  Anyway, my go-to movement for hip flexibility is the good ol’ Dan John brainchild, ass-to-grass goblet squat.  I also recommend plenty of overhead squat variations — again, working toward achieving a full, as-to-grass, range of motion.

Which is a nice segue into today’s workout.  Once again, I used whip-snatch-to-OHSs as a warm-up to “meat” of the workout bridge.  3 sets of 3 at 95 lbs, and I “cycled” each rep x 3 in the ATG-to-3/4 position. Remember, when using lighter weights in the snatch motion, not to get lazy and allow the bar to travel in an outward arc.  We want to concentrate on maintaining a straight bar path from the crook of the hip to the overhead lockout position.  Also remember to maintain the weight directly over the center of gravity for the entire rep.  It’s easy, especially when “cycling” the OHS portion of the movement (and especially with light weights), to “shoulder” the weight in a position forward of center-line. We don’t want to foster any bad habits, or allow bad habits to creep in, when using lighter weights.

Then it was on to this combo:

Feet Elevated Ring Flyes x 10
Straight Bar Muscle-ups x 2
Pistol Squats (ATG) x 6 each leg @ 20 lb DBs
Feet Elevated Ring Flyes x 10
Straight Bar Muscle-ups x 2
Single-Leg Deadlift (Barbell) x 6 each leg @ 115

So three rounds of that.  Notice that this equated to 6 sets of ring flyes and muscle-ups, to 3 sets of Pistols and Deadlifts.  I used small diameter weights (i.e., non-Oly plates) when doing single leg DL or SLDL work with a barbell so as to maximize the range of motion.  Of course you could always stand on a platform.  To each his own.  Also, I completed the full shrug/triple-extension motion at the top of the movement on each rep.  Same cues as in a normal clean — push the floor away with the heels, then transfer late through the toes at the apex of the triple extension.

In health,
Keith

8 COMMENTS

  1. Keith
    I’m with you on this one. The plastic issue for sous vide just doesn’t jive with me. Dr.Eades did adress it at one point….but not to my satisfaction. Salient point about risks…I ride my little. Vespa scooter with out helmet..people give me slack…but everyone has to determine the risks they decide to live with. On a crockpot note…my chicken rests on a bed of onions for 8 hours. To die for…

    Marc

  2. Crockpot is a lifesaver with no kitchen.

    I’ve been doing a few hip mobility tricks I got from Nick Tuminello. Seem to be helping a lot. He’s got a website with lots of video.

    • Maintaining a flexible hip structure is the main impetus behind my reliance on goblet squats and OHSs as an end-of-warm-up bridge into the meat of my workouts. I attack these more as weight-assisted, dynamic stretching exercises vs. “weight-training” moves. A fine line, to be sure — but a distinction that needs to be made, nonetheless.

  3. > Suess-vide (as in Dr., I suppose?? Cat-in-the-hat?)

    Cat in the vat? 🙂

    All the photos online of sous-vide food really get my mouth watering, but I’m not keen on the plastic bags either. Yeah, yeah, yeah, I’ve read all the defenses, and I’m sure they’re probably right, but I still find myself stopped cold at the idea of food cooked in a plastic bag.

    I would love for someone to find a design work-around. In the meantime, there’s plenty of delicious non-sous-vide food out there, too (and with the $500 I save on the sous-vide unit, I can afford some of it!).

  4. Y’all are just a bunch of weenies, stopping the progress of evolution ;). Just like I never (ever) washed my hands until my mid 20’s because our immune system gets better up until that point, I figure all this tasty leached plastic are only making my phenotype immune to plastic. Either that or my children will have amazing plastic skin that resists all forms of surface bacteria automatically.

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