Ranger's training thread

[bellboy]

Looks like it's some more recipes from Byron to pass the time then!

[Byron Drachman]

Here are some quotes, and your task is to guess when our hero posted it. The correct answers are in the list below:

You'll soon see why. FM in 1:48, HM in 1:45--coming up soon, a product of this sort of training.

I am going to row a HM @ 1:45; a FM @ 1:48

I am doing a FM @ 1:48 in a month or so.

How about a FM, 1:48 @ 20 spm? Coming up!

I am doing a FM trial at the end of the month. I'll do my FM trial at 22 spm.

I think I will pull a FM, 1:48 @ 24 spm (12 SPI), before New Years.

I'll row a FM trial in about a month and track my HR as I do it.

March 28, 2011; December 20, 2008; April 5, 2008; August 20, 2007; March 29, 2007; Nov 28, 2006; Oct 16, 2006

[Steve G]

You can only row badly for short stretches, is that it?

How unfortunate, that's actually a quote from whp4. Normally I'd give you a warning, but so soon after having been banned for a week this can only be deliberate. See you in a week if you choose to return, as I hope you will.

How on earth can you misquote quotes,you just hit the quote button and type away, please ignore this buffoon, we have all heard his crap for years now!

[atklein90]

Wow.

When it is done well, rowing is one of the most athletic things imaginable.

Gymnastics and golf/tennis/baseball, while swimming, running, and weight lifting--all at the same time.

ranger

Huh? What the fuck does that mean? I thought you didn't lift weights. So how in the world can you claim rowing is similar?

[atklein90]

Looks like it's some more recipes from Byron to pass the time then!

Last week proved quite useful in my household though. Byron inspired me to make a 'paleo' taco pizza using almond flour for the crust. Absolutely delicious. I should have taken a picture an posted it here. My wife even enjoyed it!

[aharmer]

Can you post some details on that crust and cooking time and temp? That sounds great.

[Byron Drachman]

Looks like it's some more recipes from Byron to pass the time then!

Last week proved quite useful in my household though. Byron inspired me to make a 'paleo' taco pizza using almond flour for the crust. Absolutely delicious. I should have taken a picture an posted it here. My wife even enjoyed it!

Can you post some details on that crust and cooking time and temp? That sounds great.

I agree: That sounds delicious. Yes, please give some details.

[atklein90]

Looks like it's some more recipes from Byron to pass the time then!

Last week proved quite useful in my household though. Byron inspired me to make a 'paleo' taco pizza using almond flour for the crust. Absolutely delicious. I should have taken a picture an posted it here. My wife even enjoyed it!

Can you post some details on that crust and cooking time and temp? That sounds great.

I agree: That sounds delicious. Yes, please give some details.

The crust contained:

2cups almond flour/meal (I used Bob's Redmill brand)
2 eggs
3 tablespoons olive oil
1/4 teaspoon baking powder
1 teaspoon garlic powder (I thought this was a bit much, so I only added a few sprinkles).

Mix it all together to form a dough. Mine was a bit wet, so I added a bit more almond flour as I was mixing everything together. Once mixed, lightly grease a cookie sheet (I used olive oil) and flatten the dough out on the tray until it's fairly thin. Bake the crust alone at 350 degrees for 20 minutes.

I then added salsa as the sauce, topped with a thick layer of prepared taco meat, cheese, olives, and anything else your heart desires. Bake another 25 minutes.

I then topped it with shredded lettuce and poured a bit of taco sauce on top while I was eating it.

Beware though...it tastes great and I overate a bit without realizing it. I think because the crust is really made of nuts, rather than flour, it tends to be a little heavier in your stomach and you don't realize it before you've eaten too much!

[Byron Drachman]

bellboy wrote:Looks like it's some more recipes from Byron to pass the time then!

Last week proved quite useful in my household though. Byron inspired me to make a 'paleo' taco pizza using almond flour for the crust. Absolutely delicious. I should have taken a picture an posted it here. My wife even enjoyed it!

Can you post some details on that crust and cooking time and temp? That sounds great.

I agree: That sounds delicious. Yes, please give some details.

The crust contained:

2cups almond flour/meal (I used Bob's Redmill brand)
2 eggs
3 tablespoons olive oil
1/4 teaspoon baking powder
1 teaspoon garlic powder (I thought this was a bit much, so I only added a few sprinkles).

Mix it all together to form a dough. Mine was a bit wet, so I added a bit more almond flour as I was mixing everything together. Once mixed, lightly grease a cookie sheet (I used olive oil) and flatten the dough out on the tray until it's fairly thin. Bake the crust alone at 350 degrees for 20 minutes.

I then added salsa as the sauce, topped with a thick layer of prepared taco meat, cheese, olives, and anything else your heart desires. Bake another 25 minutes.

I then topped it with shredded lettuce and poured a bit of taco sauce on top while I was eating it.

Beware though...it tastes great and I overate a bit without realizing it. I think because the crust is really made of nuts, rather than flour, it tends to be a little heavier in your stomach and you don't realize it before you've eaten too much!

Thanks. I'm anxious to try that. In the meantime, I have collected the ingredients for a cheese-tomato pie that is on tonight's menu. I already rowed once today but I have plans to row with my oldest son this afternoon so dinner will be late.

[Byron Drachman]

tonight's dinner:

tomatoe_cheese_onion_pie_r.jpg (93.38 KiB) Viewed 7254 times

I saw a recipe for cheese-tomato-onion pie and I roughly followed the recipe:

pie crust browned before adding ingredients, thin layer of bread crumbs, sliced tomatoes seasoned with salt and pepper, sliced onions, fontina and mozarella cheese, mayonnaise or favorite dressing, and I couldn't resist adding bacon on top.

[jliddil]

Those of us in the USA can take comfort that come tomorrow the CDC is prepared:
http://emergency.cdc.gov/socialmedia/zombies.asp

http://judgementday2011.com/

Will Ranger be "saved". I sure know I'm not

[bellboy]

tonight's dinner:

tomatoe_cheese_onion_pie_r.jpg

I saw a recipe for cheese-tomato-onion pie and I roughly followed the recipe:

pie crust browned before adding ingredients, thin layer of bread crumbs, sliced tomatoes seasoned with salt and pepper, sliced onions, fontina and mozarella cheese, mayonnaise or favorite dressing, and I couldn't resist adding bacon on top.

Something that has always perplexed me about American bacon is how little meat there actually is on a rasher. Our bacon has far more lean meat on it. How have you reached such a venerable age whilst eating that Byron?!!

[Byron Drachman]

tonight's dinner:

tomatoe_cheese_onion_pie_r.jpg

I saw a recipe for cheese-tomato-onion pie and I roughly followed the recipe:

pie crust browned before adding ingredients, thin layer of bread crumbs, sliced tomatoes seasoned with salt and pepper, sliced onions, fontina and mozarella cheese, mayonnaise or favorite dressing, and I couldn't resist adding bacon on top.

Something that has always perplexed me about American bacon is how little meat there actually is on a rasher. Our bacon has far more lean meat on it. How have you reached such a venerable age whilst eating that Byron?!!

Hi Bellboy,

Good point. It is almost impossible to buy good bacon in a regular store. There is a butcher shop a distance from where I live that makes bacon that is excellent, but I was too lazy to go that far. Then there is Canadian bacon, which is more meat and less fat. Actually, I don't eat bacon or sausage very often, neither exactly health foods, so when I do indulge it is a sinful treat.

Byron

[Byron Drachman]

Speaking of bacon, that reminds me of this video:

http://video.google.com/videoplay?docid ... 0359505388#

[Citroen]

tonight's dinner:

tomatoe_cheese_onion_pie_r.jpg

I saw a recipe for cheese-tomato-onion pie and I roughly followed the recipe:

pie crust browned before adding ingredients, thin layer of bread crumbs, sliced tomatoes seasoned with salt and pepper, sliced onions, fontina and mozarella cheese, mayonnaise or favorite dressing, and I couldn't resist adding bacon on top.

Something that has always perplexed me about American bacon is how little meat there actually is on a rasher. Our bacon has far more lean meat on it. How have you reached such a venerable age whilst eating that Byron?!!

That exact thought crossed my mind when I was in San Jose, CA at the end of January. Bacon and scrambled eggs just wasn't quite the same.

I shall do some more research when I'm back in the States for the first couple of weeks of June (cruising in Alaska while celebrating our Silver Wedding) and again during the Summer when I'm back in California from 6/18 thru 7/26 (as the Americans write it). I will also be at the Gilroy Garlic Festival (july 29th, 30th & 31st) on my first weekend during the Summer trip (I'll probably go on the Saturday so I don't scare any of the folks I'll be working with on the following Monday). That will be my second "IBM sponsored" garlic festival - I made it to Saugerties, NY in 2003 and had a blast of a time.