Site fun, Sous Vide, Stronglifts Update

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Site fun, Sous Vide, Stronglifts Update

This entry is part 4 of 6 in the series Weight Lifting

Been having fun with the site lately. And by “fun” I mean it’s been wonky since Sunday when the two web/database servers were getting hammered hard, load average was up around 50+. I’m hopeful that it’s settled down now. Most recently I got a fun error with SQL where people couldn’t place new orders, got that fixed but we didn’t get any orders for most of Wednesday morning. Anyway I have multiple app servers and database servers now for extra fun redundancy – Looking forward to boring normalcy =)

In completely unrelated news, I grabbed a Sous Vide (soo VEED) precision cooker and last night started some meat cooking at 136° F for 44 hours. It’ll be done Thursday at which point I’ll sear the outside for maillard reaction fun. It probably won’t be as good as the prime rib I got a few weeks ago but should still be nice and yummy, with very little effort on my part.

2016-05-17 20.20.11

2016-05-17 20.34.10

2016-05-18 18.21.17Lastly, weight lifting is still going well. I’m on my 5th week and I still haven’t missed rep. That’s kinda expected since I started with the bare bar (45lbs) and have been working my way up according to the plan. Honestly this was a good thing since I needed to work on my form…. a lot. Currently I’m at:

  • Squat: 105
  • Bench Press: 85
  • Barbell Row: 95
  • Over-Head Press: 70
  • Dead Lift: 145

Eventually I’ll miss a rep and the app will have me increase the weight slower but for now it just keeps going up.[/fusion_builder_column][/fusion_builder_row][/fusion_builder_container]

Series Navigation<< Stronglifts5x5 update, random stuffWeight Lifting Update – time to play critique my form >>
By | 2017-01-26T19:29:21+00:00 May 18th, 2016|Categories: Site or Store Stuff, Weight Lifting|Tags: , |4 Comments

About the Author:

Chris Bair is a computer geek and SalesForce.com system administrator for his "day job". He became involved in the powdered foods (aka "soylent") movement in January 2014, originally with a conventional recipe and later switching to a high fat, low carb "ketogenic" variant on October 2014. In January 2015 he created the recipe for Keto Chow and released it without restriction for anyone to use, at the same time he began mixing the recipe up for people that wanted a finished product and has seen steady growth in the business every month since. Chris has lived in Utah for most of his life, except for a few years living in Chile where he learned Castillian. Chris and his wife have two sets of twins with a couple singltons thrown in for good measure.

4 Comments

  1. Erich Brueschke May 20, 2016 at 11:01 am - Reply

    Is it 136 or 135 for the Sous? You said 136 for 44 hours but the pictures shows 135.

    • chris May 20, 2016 at 12:52 pm - Reply

      It was 136. When I took the photo it was still heating up, I figured 44 hours it wouldn’t matter if I stuck the meat in 1 degree early.

  2. Erich Brueschke May 30, 2016 at 8:30 am - Reply

    Did you season it before you put in to cook?

    Erich 🙂

    • chris May 30, 2016 at 9:19 pm - Reply

      just some garlic, pepper and butter

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