It seems like the older I get, the more picky I get about my underwear choices. And while I typically like to focus on nutrition, fat loss and human performance here at BenGreenfieldFitness.com, I just have to do my part for males everywhere and express a few serious thoughts about healthy men’s underwear.
When it comes to men’s underwear, I don’t ask too much. I have five simple criteria:
1) My Underwear Must Move With Me. I’m an active guy, and I walk and move around quite a bit. I stand up, sit down, So I want men’s underwear that doesn’t bunch up, make funky looking lines underneath my pants, ride up into my crotch or gather in the crease of my butt. And I don’t want to have to adjust, tuck or shift my underwear to ensure that doesn’t happen – I want my underwear to effortlessly move for me and with me. In other words, I need men’s underwear that is versatile enough to wear in the office, to a workout, and under jeans or shorts..
2) My Underwear Must Not Chafe. Sometimes in the middle of a work day, I find myself walking into a gym to lift weights, hopping on a bicycle for a quick ride, heading out on a lunchtime run, or getting into a pick-up game of basketball or tennis. Unfortunately, the seams and cut on an average pair of men’s underwear like cotton boxers or briefs absolutely guarantees to wreak havoc on my sensitive male sections during these midday efforts, leaving me needing to either A) inconveniently be forced to purchase and pack both my “workout” underwear and my “office” underwear or B) squirt and smear messy anti-chafing cream into every crack and crevice or C) be cringing from the needling, chafing-induced pain that has me gritting my teeth as soon as shower soap hits my scarred underside.
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Sound interesting?
Then keep reading…
From May 1-May 15, Ben will be accepting entries for a brand new event called Ben’s 2010 Summer Body Challenge. To qualify for competition in the challenge and be entered into the drawing for the prizes above, you MUST follow these four easy steps:
1. By May 15, send ben@bengreenfieldfitness.com ONE photo of yourself from the front, ONE photo from the side, and ONE 30-60 second video introducing yourself…
2. In order to be eligible to compete and to win prizes, you must also be in Ben’s Body Transformation Club by clicking here (yes, it’s seven bucks, or two coffeeshop lattes if you’d like to think about it that way)…
This is a guest post by Chef Todd Mohr, who is hosting a FREE web cooking class on April 20! The webcast is only a week away and space is limited, so make sure you reserve your seat now by clicking here… (will open in a new window so you can keep reading!)
Cooking is not made easy when you’re still guessing. In fact, guessing at cooking increases the stress because guessing makes you unsure of the results to come. I’m going to give you a little cooking help by offering some tips on how to end your guessing.
One of the reasons that you guess is because it’s hard to believe something until you can actually see it. But I want to help you to wrap your head around the idea that you have to believe it first and then you’ll see it.
For just a moment, you are going to deeply imagine a feeling.
Imagine you’re hurt. You’re injured. You’re sore. Something is nagging at you – some ache, some pain, maybe even some injury you sustained during a complete accident.
Regardless of whether you’re injured now, or you’ve had this kind of soreness in the past, if you’re anything like me, you ***simply can’t stand to be injured***, and you simply can’t stand to just sit down and watch helplessly as your fitness is completely destroyed by some nagging ache, pain, or problem with your body.
You want to heal QUICKLY and you want your body back NOW…right?
Me too.
So every time I get injured, I try everything I can to get my injuries to heal FASTER. Every time I get sore, I do everything possible to allow myself to get back to workouts AS SOON AS POSSIBLE. Heck, I know that it takes just 72 hours of downtime for a muscle to lose fitness. A 3 day window is a pretty short period of time, and I have to admit, I’ve been desperate enough to try many, many methods to bounce back from my workouts as quickly as possible.
Some techniques work.
Some don’t.
But through trial and error, through research, through time in the trenches, and through pure, raw experience, I’ve discovered what makes injuries and soreness get better faster, and I’ve also discovered what is a waste of time and money.
Folks, in this video, Chef Todd Mohr has come back again in his quest to enable you to change your life and change your body by applying simple cooking methods! At his online Web Cooking Classes site, you can learn exactly what it takes using an easy step-by-step system that gives you the power to create healthy and impressive meals…including the ability to….
-Change your outlook on cooking immediately without any experience!
-Gain the confidence to cook whatever you want, to great results, without guessing.
-Be a more creative cook, have more cooking ideas, cook different foods, and add a greater variety of flavor to the foods you cook.
-Develop a closer, healthier relationship with food by cooking with fresh ingredients to eliminate restaurant calories and frozen foods.
-Experience the joy of creating amazing meals for your friends and family.
-Know what you’re doing, why you’re doing it, and enjoy cooking as an art, not a chore.
I need your help! We need more questions for Chef Todd for my Monday kitchen video interview with him…what are your cooking questions you’d like me to ask him? Please leave them in the comment box below this post!
If you’re like me, you’re avoiding making sauces!
And why?
Well, probably out of fear.
I know that’s what’s stopped me!
You always hear the horror stories of sauces “breaking” or”burning” or “separating” or just plain old not tasting good!
So I decided I wanted to overcome my fear, and I did what I’ve been doing quite a bit of lately. I asked my colleague Chef Todd Mohr for his advice on sauce-making.
My “a-ha” moment came pretty quickly because Chef Todd explained sauces to me in such an easy format, even I couldn’t miss it! Here’s what he said:
Sauces are all made up of 3 components:
Liquid
Provides the body of the sauce. There are five liquids or bases on which sauces are built, resulting in the five “mother sauces” (leading sauces). Most frequently used sauces are based on stocks.
Thickening Agents
Sauce must cling to food, needs a thickening agent, must not leave a puddle on the plate and must not be too thick and pasty. Starches are the most commonly used thickeners. Fat is also used.
I need your help! We need more questions for Chef Todd for my Monday kitchen video interview with him…what are your cooking questions you’d like me to ask him? Please leave them in the comment box below this post!
Yesterday, I promised to reveal to you Chef Todd’s quicker, simpler version of Julia Child’s Beef Bourguignon, using his knowledge of basic cooking methods over Julia’s recipe.
Here’s what he wrote to me:
“Hi Ben,
Thanks for the challenge. It was an eye-opener and should turn out to be a great procedure for you to share with your subscribers.
When I look at the Julia and Julie Beef Bourguignon, I see two simple words – braising method. To update this 40 year old recipe, here’s how I’d apply basic cooking methods and creativity to yield beef bourguignon (total time – one hour, using one pan!):
1) Cooking by basic methods skips the first step of using a calculator to scale the recipe. From standard portions, I know I need 4 ounces of protein per person, so the only measurement I’ll make is 8 ounces of beef to start.
2) Julia Child’s recipe has me using 5 different pans. This adds to clean-up time. To start, I’d use one pan, my covered 12 inch braising pan.
Be sure to check out the end of this post for even more from Chef Todd!
I finally saw “Julia and Julie”, the movie. You know the one, right?
It’s about how twenty-something home cook Julie Powell recreated 524 recipes in 365 days from Julia Child’s cookbook “Mastering the Art of French Cooking”.
It’s a great movie, especially if you’re a fan of food, cooking, and Julia Child.
If only Hollywood could take over ALL cookbooks, because in Julia and Julie, every Julia Child recipe comes out perfectly on the first try for Julie Powell, a home cook with no culinary training!
She makes hollandaise perfectly the first time.
Her Spinach Souffle looks like a magazine photo on the first shot.
Hollywood makes everything easier.
I have great respect and admiration for Julia Child. She brought high-level French cooking ideas to American households at the precise time that TV dinners and convenience foods were being mass-produced in the US. Julia’s degree from Le Cordon Bleu in Paris enabled her to write these recipes because of her extensive culinary education combined with her passion for food and cooking.
In the movie, Julie Powell has no culinary education, but does have passion for food.
Along with each video in this series, I’ll be giving you extra tips from Chef Todd Mohr,and be sure to read the end of this post for a special announcement about Chef Todd coming onto the podcast! I still need your help!
During a discussion we recently had,Chef Todd told me that most people buy so many kitchen tools and gadgets that they don’t really need.
As a matter of fact, he recommends just 4 essential kitchen knives.
Here’s his synopsis of what you really need for successful kitchen prep:
French (Chef’s) knife- Offers the greatest versatility for most cutting and chopping. Used in a rocking motion where knife tip always touches the cutting board.
Boning knife - thinner, pointed, used for cleaning meats and removing bones.
Paring knife – small, short knife, most often used for cutting fruit. Used in one hand, pulling the edge toward your palm in opposition to pressure applied by the thumb
Slicing knife – longer knife with serrated edge, for cutting bread and slicing meats in a sawing fashion.
Proper knife skills are essential for the type of quick and easy kitchen prep that Chef Todd teaches. You’ve probably been to his website by now, but in case you haven’t, you should know that he gives out a bunch of other cooking secrets in other free videos on his website, along with online cooking classes! Click here to check it out. Read the rest of this entry »
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It seems like the older I get, the more picky I get about my underwear choices. And while I typically like to focus on nutrition, fat loss and human performance here at BenGreenfieldFitness.com, I just have to do my part for males everywhere and express a few serious thoughts about healthy men’s underwear.
