The Warrior Meadhall

[SakuraKitsune]

Speaking of DOMs, I didn't get a chance to stretch after boxing today and had to run. Prayers for me tomorrow.
 

[Maigs]

Might as well introduce myself here. I've been around NF as a Ranger for quite a while now but just respawned as a Warrior. I have a good weight set in my basement now where I can truly lift heavy things without having to wait for a squat rack to open at the gym (or, you know, deal with people). So right now my primary goal (other than losing some chub) is to lift the heavy things to get stronger

[Scaly Freak]

5 minutes ago, Maigs said:

Might as well introduce myself here. I've been around NF as a Ranger for quite a while now but just respawned as a Warrior. I have a good weight set in my basement now where I can truly lift heavy things without having to wait for a squat rack to open at the gym (or, you know, deal with people). So right now my primary goal (other than losing some chub) is to lift the heavy things to get stronger

 

[Scaly Freak]

This thread has been a little quiet for a while, so I'm going to post about food. @Mistr , this is the tar pit wings I mentioned in my thread.  

 

The initial recipe calls for 4 lbs of chicken wings... I used 2 lbs.

 

First, begin preheating your oven to 400 F/205 C.

 

Prep a roast pan or sheet pan by covering the entire things in aluminum foil. If you have a very wide roll that can cover the entire pan without the need for creating a seam in the middle, use that.. If that means using a smaller roasting pan, go with the smaller pan. Trust me on this.

 

Prepare the sauce!

• 1 cup soy sauce

• 1/2 cup dry red wine (I use Cabernet Sauvignon)

• 1/2 cup plus 1 tablespoon brown sugar*

• 1/4 teaspoon ground ginger (or more, of you like ginger )

Put all four ingredients in a sauce pan with a thick bottom and heat slowly over low heat. Stir while it heats, until all sugar is dissolved. then set aside to avoid boiling or burning the sauce.

 

Spread your raw chicken wings in a single layer in the roast/sheet pan. Slowly and carefully pour sauce over all the wings.

 

When there is no more sauce to pour, carefully lift the pan and put it in the oven for 25-30 minutes.

 

Take the pan out and carefully turn all the wings over so the wing surface that faced up earlier now is soaking in sauce, then put the whole thing back in for another 25-30 minutes. I highly recommend putting them on plates as soon as possible but let them sit for a while before eating, since the sugar in the sauce can cause a lot of pain if you eat the wings while they're still very hot. The reason I recommend letting them cool on plates is to make it easier to scoop the hot sauce up from the pan and add it to the wings on the plates for extra sticky yumminess.

 

 

*This sugar is why you want aluminum foil on the pan. Sugar burns into sheet pans in these temperatures, and red wine and sugar burnt into a sheet pan is a clean-up nightmare that makes the ones from Elm Street pale by comparison.

 

[bigm141414]

It definitely has been quiet in here lately.  So here's a stupidly strong squat (Olivia Reeves, 19yr old 71kg class weightlifter, top video is 210kg squat, bottom is 200kg) that I posted in my thread. May such a mighty display inspire your lifts, fellow warriors!

 

 

 

 

[Harriet]

16 hours ago, bigm141414 said:

It definitely has been quiet in here lately.  So here's a stupidly strong squat (Olivia Reeves, 19yr old 71kg class weightlifter, top video is 210kg squat, bottom is 200kg) that I posted in my thread. May such a mighty display inspire your lifts, fellow warriors!

 

Splendid!

[Defining]

So, uh. Is anyone else feeling tempted to use 'caffeinate' for their 2023 word? 

[Harriet]

14 hours ago, Defining said:

So, uh. Is anyone else feeling tempted to use 'caffeinate' for their 2023 word? 

 

Probably a better choice than inebriate. But my number of teas has crept up to 7 per day so I'm pruning them back again. Anyway, maybe 2023 will be awesome. Maybe it will be awesome. It could be awesome.