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Bleed P&G
| Favorite team: | New Orleans Saints |
| Location: | New Orleans |
| Biography: | |
| Interests: | Sports |
| Occupation: | Engineer |
| Number of Posts: | 3075 |
| Registered on: | 8/27/2003 |
| Online Status: | Not Online |
Recent Posts
Message
re: Will GLP-1s end extreme obesity?
Posted by Bleed P&G on 11/14/25 at 11:40 am to Turnblad85
Counting calories is the number 1 thing. Track everything that you eat and drink. You will quickly develop good eating habits if you set a calorie budget and stick to it.
re: Will GLP-1s end extreme obesity?
Posted by Bleed P&G on 11/14/25 at 11:35 am to BU Bear In BR
quote:
No because you gain the weight back the moment you get off of them.
This simply isn't true. People may gain weight back if they continue bad eating habits, but its not due to the shot.
I lost 75 lb using the weight loss shot. I've been off of it for a year and have not regained the weight, but I did keep the good eating habits that I developed while on the shot.
It was life changing for me.
More Michelin news
Posted by Bleed P&G on 11/13/25 at 1:58 pm
Michelin has downgraded Alinea, Masa, and The Inn at Little Washington from 3 stars to 2 stars.
LINK
LINK
quote:
the benefits of ghk-u
How long were you taking this until you started seeing the benefits?
My wife and I have been to a bunch. Addison, in San Diego, was the best, followed by Le Benardin and EMP. Oriole, in Chicago, was the best 2 star, followed very close by minibar. Also, I would rate Oriole better than Alinea in Chicago.
We have a NYC trip planned in December and will be going to Atomix and Junsik.
3 Stars
Le Benardin
Per Se
Eleven Madison Park
Alinea
Chef's Table at Brooklyn Fare
The Inn at Little Washington
Smyth
Addison
Masa
2 Stars
Oriole
Atera
minibar
Providence
1 Star
Roister
Batard
Knife and Spoon
Le Pavillon
Barley Swine
LA Barbeque
Zasu
Newly starred restaurants that we have been to in the past.
Bastion
Catbird Seat
Locust
Saint Germain
Emerils
We have a NYC trip planned in December and will be going to Atomix and Junsik.
3 Stars
Le Benardin
Per Se
Eleven Madison Park
Alinea
Chef's Table at Brooklyn Fare
The Inn at Little Washington
Smyth
Addison
Masa
2 Stars
Oriole
Atera
minibar
Providence
1 Star
Roister
Batard
Knife and Spoon
Le Pavillon
Barley Swine
LA Barbeque
Zasu
Newly starred restaurants that we have been to in the past.
Bastion
Catbird Seat
Locust
Saint Germain
Emerils
quote:
Have you weighed before and after to measure shrinkage?
I haven't done this yet, but will on the next one. I am curios of what the actual yield is.
quote:
Once you age them, what’s your plan? Eat them right away? Can you freeze them or store them?
I will vacuum seal and freeze them.
45 day dry-aged beef
Posted by Bleed P&G on 11/1/25 at 4:22 pm
For Christmas last year, my wife got me the components for making a dry aging chamber. She got me a mini-fridge, fan, humidifier and hygrometer.
I've done three of these this year and they have come out great. The last two that I did were 35 and 42 days. The 42 day steaks were noticeably better than the 35 day steaks. I'll go to Costco and grab a choice whole NY strip. I might do a prime ribeye next, but those run about $320 as opposed to the choice NY strip at about $120.
This is 2 days in
Here we are at 17 days.
And now at 35 days.
And finally at 45 days
The final product.

I've done three of these this year and they have come out great. The last two that I did were 35 and 42 days. The 42 day steaks were noticeably better than the 35 day steaks. I'll go to Costco and grab a choice whole NY strip. I might do a prime ribeye next, but those run about $320 as opposed to the choice NY strip at about $120.
This is 2 days in
Here we are at 17 days.
And now at 35 days.
And finally at 45 days
The final product.

quote:
When you say "near the pain in my elbow" are you just pinching the skin and injecting it there?
Yes
My pain is located where the tendon attaches to the medial epicondyle. I will rub an alcohol pad over my elbow for 20 seconds, use a chip clip to pinch the skin in that area and then inject just above the medial epicondyle. I try to only insert about half of the needle because I am worried about hitting something in there. After the injection, I'll rub the area for a few seconds to spread the juices around. I have been doing this for a month now and it is working.
We really enjoyed Little Frenchie on Coronado Island. We had brunch there and then explored the island after.
re: Give me your best flank steak marinade and cooking process
Posted by Bleed P&G on 10/2/25 at 4:48 pm to CatfishJohn
I like to marinade flank steak in a carne asada style marinade.
I grill it to about medium, slice it thin against the grain, and then throw it into a tortilla with some chimichurri. Comes out great.
I grill it to about medium, slice it thin against the grain, and then throw it into a tortilla with some chimichurri. Comes out great.
quote:
BPC 157, TB500 for elbow pain
I am trying this right now.
I have had golfer's elbow for 3 months. I've tried the stretches and forearms exercises. I've tried the therabar, which seemed to work at first, but didn't really help.
I've now been using BPC-157/TB-500 for 3 weeks and am seeing positive results. I inject 300 mcg each subQ near the pain my elbow. I am able to do small sets chin-ups again with minimal pain. If I do a movement that irritates my elbow, like a 5 out of 10 on the pain scale, I no longer have lingering pain that lasts into the next day. I am hoping that another 2-3 weeks will have me mostly healed. It's definitely the best that my elbow has felt in months.
I tried BPC in the past to heal high hamstring tendinopathy, but I didn't have much success. I am finding that it paired with TB-500 is working.
I have also noticed great recovery from my workouts. DOMS has been non-existent.
quote:
SG I agree gets 1.
LA Barbecue in Austin got a star. Saint Germain should certainly get one.
I ate Locust this past weekend and had most of the items in that picture. It was very good, but not too 50 restaurants good.
We will be in NYC in December and plan to hit up Atomix and Junsik if we can get reservations.
We will be in NYC in December and plan to hit up Atomix and Junsik if we can get reservations.
re: Need Info on TRT
Posted by Bleed P&G on 9/19/25 at 7:51 am to onelochevy
My latest testosterone results came back at 428 ng/dL total and 61 pp/mL free. It seems that these are in the lower end of the normal range for my age (46), but I'm wondering if any of you started on TRT with similar numbers. Its something that I have been thinking about for a few weeks.
The symptoms that I have noticed are brain fog, low sex drive, low energy and hair loss.
The symptoms that I have noticed are brain fog, low sex drive, low energy and hair loss.
re: Kenji Omakase experiences?
Posted by Bleed P&G on 9/18/25 at 9:41 am to Prosecuted Collins
We went in November of last year. We sat at the counter and thoroughly enjoyed it.
He played his best game as a Saint, but we would have won had he not thrown a shite pass to Olave in the end zone back in the first quarter.
He isn’t the reason we are losing games, but he isn’t doing enough to win games.
He isn’t the reason we are losing games, but he isn’t doing enough to win games.
quote:
I have a Force USA G3
I have the Force USA G12. It is more than was the OP is looking to spend, but this is an incredible machine. It is very well built and a number of great attachments.
re: Michelin New Orleans will be announced on November 3rd
Posted by Bleed P&G on 9/5/25 at 2:13 pm to fightin tigers
Emril's will certainly get one and potentially two starts. I've been to 7 two star restaurants in NY, Chicago, DC, and LA. Emril's certainly falls within that league.
I can see St. Germain also getting a star. Barely Swine in Austin picked up a star last year. These two restaurants are similar, but I would rate St. Germain above Barley Swine.
I think there will be many Bibs passed out.
I can see St. Germain also getting a star. Barely Swine in Austin picked up a star last year. These two restaurants are similar, but I would rate St. Germain above Barley Swine.
I think there will be many Bibs passed out.
I make something very similar to this, and you are right, it turns out very much like a Frosty.
I like to make 4-5 batches at a time. I throw everything into a blender and then pour into the Creami jars.
I like to make 4-5 batches at a time. I throw everything into a blender and then pour into the Creami jars.
re: What’s a typical weekly meal prep for you?
Posted by Bleed P&G on 8/20/25 at 9:52 am to Uncle JackD
What do you guys eat to get to 300+ grams of carbs in a day?
My day usually something like this:
Breakfast - 1 egg, 0.25 cp egg whites, 1tsp butter
140 cal | 13P | 9 F | 0 C
Pre-workout meal - Tiramisu overnight oats
400 cal | 41P | 6 F | 37 C
Lunch - some type of chicken or beef bowl with rice
550 cal | 50P | 6 F | 68 C
Post-workout meal - Fairlife shake with a scoop of whey
270 cal | 54P | 4 F | 7 C
Snacks - usually beef jerky and nuts
300 cal |20P | 16 F |26 C
Dinner - this varies greatly, but is usually a big meal with 8+ oz of some protein, a vegetable, and a starch. I'll adjust the volume of what I am eating to make sure that I am hitting my daily caloric and protein needs.
My day usually something like this:
Breakfast - 1 egg, 0.25 cp egg whites, 1tsp butter
140 cal | 13P | 9 F | 0 C
Pre-workout meal - Tiramisu overnight oats
400 cal | 41P | 6 F | 37 C
Lunch - some type of chicken or beef bowl with rice
550 cal | 50P | 6 F | 68 C
Post-workout meal - Fairlife shake with a scoop of whey
270 cal | 54P | 4 F | 7 C
Snacks - usually beef jerky and nuts
300 cal |20P | 16 F |26 C
Dinner - this varies greatly, but is usually a big meal with 8+ oz of some protein, a vegetable, and a starch. I'll adjust the volume of what I am eating to make sure that I am hitting my daily caloric and protein needs.
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