*** The 2010 Gym Rats Thread ***

Dont bend your arms 90 degrees as such, otherwise it will turn into a DB press but there has to be a slight bend in the arm.

As far as the advantage of inclining the DB press opposed to doing them flat, you are targeting the upper chest which essentially is the hardest part to build. The lower part of your chest gets worked far more anyway when benching and doing other exercises, and is easier to gain muscle on your lower chest.

On a chest day I personally taget my upper chest first with DB/BB inclines, I have now started using dips as the first exercise to target my lower chest.... but thats just me!!! :cool:
 
scott212 said:
Thanks, really appreciate that. As it turns out my chest/tri workout is pretty much exactly what you wrote. Is there any advantage of doing incline DB press as opposed to flat.
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You'll just be working the chest/delts from other angles. Decline is actually the safest and most natural plane of movement. But is tricky to train at home.

As mentioned before I don't have a bench right now so I'm having to make do with a swiss ball, which is better than nothing! It does make doing incline stuff tricky however.
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Following on from ScottFree - there isn't actually an upper.lower chest as the pec minor sits behind the pec major. You'll feel the emphasis in different areas with different exercises. It's a tricky debate and not one I'm getting into at 7:30am on a Monday! We have discussed it in this thread if you fancied searching for it.

Edit - sorry one last thing, when doing flat DB flyes are you supposed to keep your arms straight or elbows bent 90 degrees (latter being considerably easier)
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It's not neccesary to keep your arms entirely straight or safe. I find this stresses my rotator cuff and whole shoulder horribly. A slight to moderate bend in the elbow is fine but what's more important is keeping your arms completely locked and pivotting from the shoulder. You'll feel when you've got it right, coming back as far as you comfortably can, as you'll get a stretch though you're entire chest. I also don't let the DB's touch at the top, in fact I have about a 1.5ft gap between them. Once the DB is over the shoulder there's little tension on the chest so I stop the rep and begin to lower them again just before I feel the tension drop ;)

The straighter your arm the greater the 'level' as the weight is further away from the shoulder/body. Though straight arm flyes depending on your mobility and shoulder health can be a bit risky. So imo it's better to have a bit more of a bend and use slightly more weight to achieve the same effect. That's not to say pick the heaviest weight you can and do them with **** poor form though!
 
Anyone got any ideas on how to reduce the dryness on Chicken Breasts after cooking them? Just had a Chicken Breast in my sandwich for lunch, and it was rather dry and chewy.
 
'Wes said:
Anyone got any ideas on how to reduce the dryness on Chicken Breasts after cooking them? Just had a Chicken Breast in my sandwich for lunch, and it was rather dry and chewy.
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Don't over cook them?

Never had a problem cooking chicken on a GFG no matter how long I left it on there for. Not really much you can do to it once it's cooked I think, only during the process itself. Not sure what putting it in a tinfoil jacket would do other than slow down the cooking, possibly trapping some moisture maybe?
 
'Wes said:
Anyone got any ideas on how to reduce the dryness on Chicken Breasts after cooking them? Just had a Chicken Breast in my sandwich for lunch, and it was rather dry and chewy.
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marinade them for at least 24 hours prior to cooking?

if your cooking straight chicken breast, then it will always be dry and chewy. i find that all decent meats have no taste and are dry and chewy, so you have to add in flavour and moisture.

crap meats will be full of flavour, such as bacon, donner, etc.

decent way of marinading them is, stick into a plastic container with lid, add in ground nut oil, blended garlic and ginger and blended chillis, rub the oil and paste all over the chicken so its smothered. leave it for a few hours in the fridge, then add a little more oil if necessary (the chicken will soak up all the oil and this process will keep the chicken fresh for a long time, so you can marinade in batches).
 
Psycho Sonny said:
decent way of marinading them is, stick into a plastic container with lid, add in ground nut oil, blended garlic and ginger and blended chillis, rub the oil and paste all over the chicken so its smothered. leave it for a few hours in the fridge, then add a little more oil if necessary (the chicken will soak up all the oil and this process will keep the chicken fresh for a long time, so you can marinade in batches).
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Hmm, sounds good. I'll give it a go.
 
'Wes said:
Hmm, sounds good. I'll give it a go.
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this is a basic indian recipe btw (i didnt want to make it too advanced with lots of ingredients), so its supposed to be full of flavour and spice, if your wanting to do chicken for sandwiches, i would recommend swapping the garlic, ginger and chillis for something else, like pesto, lemon juice and tomato puree.

or whatever works for you.
 
BennyC said:
Couple of packets of Old El Paso BBQ powder mix! Arrrrrriiiiiba! Yeaaaaahaaaa! :D

This set my flatmates allergies to chilli's off once, oooops. Tasted bloody lovely though.
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i prefer to go with fresh ingredients, i find the powders can have a lot of artificial stuff in them, plus the taste difference is huge, even pre-made jars are better than sachets of powder.

nando's sell their marinades now in all the supermarkets, so i would recommend them over a powder. or supermarket own make if on a budget.

try eating that pasta n sauce (powder) macaroni cheese, then eat a proper macaroni, the difference is like citroen and bentley.
 
Psycho Sonny said:
i prefer to go with fresh ingredients, i find the powders can have a lot of artificial stuff in them, plus the taste difference is huge, even pre-made jars are better than sachets of powder.

nando's sell their marinades now in all the supermarkets, so i would recommend them over a powder. or supermarket own make if on a budget.

try eating that pasta n sauce (powder) macaroni cheese, then eat a proper macaroni, the difference is like citroen and bentley.
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I have often eaten sauces from jars which of course taste much better. I think the only powdered mixes I have ever used are for Tuna Napolitana Pasta and then for Fajitta's.

Unfortunatley at uni we had the worlds smallest kitchen (unable to open draws or doors properly the work surfaces were that close) so didn't get much chance to mess about prepping food. I was in and out as quick as could be! My GFG was religated to under the stairs :(
 
What's with the no codes rule?

I'd understand it if I posted it at every chance I could, but it was a simple post to help save more money on an already good offer :(

This forum sometimes...:mad:
 
Steedie said:
What's with the no codes rule?

I'd understand it if I posted it at every chance I could, but it was a simple post to help save more money on an already good offer :(

This forum sometimes...:mad:
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I had this about 5/6 weeks ago.

It's a shame as I'm only £2-3 away from £50. Forum rules unfortunatley.

I'm sure the Don's won't have a problem if we were to PM the codes via trust?

Might be worth making into a sticky? or another SA rule?
 
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