<p>Set of 6 reps at 185 pounds; Set of 6 reps at 205 pounds; Set of 3 reps at 275 pounds; and Set of 1 rep at 305 pounds. That’s another personal best at 305 pounds. Was tempted to put another 5 on and go again, but decided increasing my PR by 5 was enough for tonight.</p>
<p>After that, I did 20 lunges with a 22 pound bar on the shoulders. Then I finished with a few minutes of some Pilates activities… Now I have me a Steamed Fresh meal with chicken and a protein shake…</p>
<p>You are an animal. 305 pound back squats. Mike Boyle would be waggin’ his finger at you!</p>
<p>I’m so sick of squats and lunges that I could spit, but I’m finally getting pretty good at them. I’ve gotta say, though – reverse lunges with a load are really tough. Few more weeks of that and I might even be up for trying the Valslide version again. Jennifer Garner makes it look so easy in 6 inch heels…</p>
<p>I hate dark meat of chicken/turkey and always have. I can’t even put it in my mouth. White meat or nothing. (right now it’s nothing since I’m not eating meat…)</p>
<p>What really makes a difference calorie wise is whether the chicken is breaded or battered first – the “carbs as sponges for fat” thing. Without the breading or battering, much less of the frying oil sticks to the chicken.</p>
<p>What’s wrong with non-hydrogenated vegetable oils (assuming you consuming excess calories of them)?</p>
<p>arabrab…I have been using a rub on the boneless skinless chicken breasts and using my George Foreman grill. Seems to keep them moist and tasty. I really like to do a turkey breast in the crockpot with onions and garlic and seasonings to taste, pour low sodium chicken broth over it and cook all day. Comes out very moist!</p>
<p>Feeling so much better this morning. Hit the gym and had a great workout on the bike. Peaked max HR and the best results that I have ever had. Must have needed that day off! Walked on the dreadmill for about a half hour while I talked with a friend and then threw the 25 lb kettlebell around for 15 minutes. My HR was over max! I feel great.</p>
<p>That means that it was not really your maximum heart rate. (The formulae used for estimating maximum heart rate may work for population averages, but individuals vary considerably.)</p>
<p>I had a Livestrong check on KFC. Wow! What a difference between breaded and non-breaded. You can pack a lot of calories on with the Original Recipe.</p>
<p>I’m going to be doing some traveling next week, and I need to find a strength/resistance workout I can do in motel rooms or with typical hotel room weight rooms – I won’t know what’s available until we find one each night. I’ll bring resistance bands, both small and large along in a couple of different resistances. Any suggestions for a motel room workout? I figure I can do plank on my forearms easily. I do pushups on a smith rack right now – not able to do them on the floor yet, but I don’t think smith racks are likely to be in La Quinta level places. I’d love to find something I can print out and take with.</p>
<p>I wouldn’t use KFC fried chicken numbers for anything except KFC. Their system infuses a vast amount of grease into every piece of chicken. While my M-I-L was generally a lousy cook, one thing she did make every so often was real Southern fried chicken, and as somebody whose only prior experience was of the Kentucky Fried version, it was a revelation. The fat (crisco, in her case, though I’m sure lard was what her mom used) was hot and kept just at the right temperature, the chicken was well trimmed, dried, and a reasonable amount of crumbs (somehow) attached, and the whole thing fried up until the coating was nicely brown and the chicken fully cooked. It was never the least bit greasy. </p>
<p>I don’t think an occasional real fried chicken dinner is going to hurt many folks (celiacs aside), just as my slice of pie on holidays isn’t the reason I need to lose weight. </p>
<p>Having had good fried chicken, I have absolutely no reason to ever buy KFC chicken again. Nasty. (The cole slaw, on the other hand, is pretty tasty, though too high in sugar for me at the moment.)</p>
<p>It wouldn’t be my grandmother’s fried chicken if it weren’t floured before frying! That’s why I haven’t cooked it in over a year. Actually, I don’t think a fried chicken breast is all that bad from a calorie standpoint. With a low-cal veggie, I’m guessing it would still come in under my 1000 cal dinner threshold.</p>
<p>Actually, I have cooked pan fried floured pork chops reasonably often over the past year of fat loss, although lately I’ve been sticking to grilling or roasting it outside.</p>
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<p>I bought the whole saturated fat nonsense and have used canola oil exclusively for years. Now, I find out that it was all a bunch of BS and that most of what we have been told about fat for decades is completely wrong. So, I’m going to cook something in lard just on general principle. From what I understand, corn oil is absolutely horrible. Canola oil probably better, but certainly not the particularly healthy option as it is pitched.</p>
<p>My grandma and mom made fried chicken with the skin on. They dipped the chicken in milk, seasoned flour and fried in a cast iron skillet using Crisco until browned and crispy. Removed the pieces and then baked in roaster in oven to cook through. This was my birthday dinner for many, many years until I left home. My grandma always had a jar of bacon drippings in the fridge to fry things up, too. The best was frying leftover mashed potatoes in the bacon drippings. We called them potato panckes.</p>
<p>NM – that sounds like what my MIL did – I remember the cast iron skillet and the buttermilk. (Not sure if there is a nastier substance than buttermilk in terms of something that is so awful plain and yet that cooks up into such delicious food.)</p>
<p>KFC Original is a batter dipped chicken: flour and egg mixture. That’s more breading than you get on southern fried chicken which is just rolled in seasoned flour and pan fried.</p>
<p>Hardee’s fried chicken breast is 370 calories. Bojangles is 270. Hometown Buffet is 310 calories. Those all seem about right although probably for very small pieces. I was guessing that somewhere in the 600 to 700 calorie range would be about right for a typical jumbo sized split breast, cut in two and southern fried.</p>
<p>I don’t think it would be that horrible. Wendy’s fried chicken sandwich on a bun with mayo is only in the 500 calorie range.</p>
<p>It’s really hard to get calorie counts on some of these traditional homestyle recipes. A great source would be Cracker Barrel’s menu, but they wisely refuse to provide nutrition data! </p>
<p>Anyway. I figure if I have grilled or roasted or sauteed chicken 51 weeks a year, I can probably survive frying my grandma’s chicken once a year. It took me years to perfect it. She served it to several hundred people every week in her Sunday smorgasboard restaurant in her old farmhouse. Pretty damn good fried chicken! She just chuckled at me when I said I used canola oil instead of lard. You know the way grannies humor grandkids, “Well…” and a little chuckle.</p>
<p>Sigh… I did not get a chance to go for a run last night either… D’s friend asked for some chemistry help, and I waited for her to Skype me. She never called, so I ended up writing a loooong lecture about mechanisms and PDFed it for her. MAybe I should just tell these kids, “My running hours are not my office hours” LOL But it was somewhat fun to refresh my memory with some stuff I have not touched for ages!</p>
<p>Speaking of saturated and unsaturated fats… I do buy the theory. It takes just a quick look at the composition of cell membranes for someone to understand why human bodies need these unsaturated fats.</p>