Whirlpool : WFG371LVS 30 Freestanding Gas Range with 4 Sealed Burners Stainless Steel Review

Whirlpool : WFG371LVS 30 Freestanding Gas Range with 4 Sealed Burners Stainless Steel

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Whirlpool : WFG371LVS 30 Freestanding Gas Range with 4 Sealed Burners Stainless Steel
Whirlpool : WFG371LVS 30 Freestanding Gas Range with 4 Sealed Burners Stainless Steel

How to Cook Frozen Crab Legs

Strictly speaking, you probably won't need to cook those frozen crab legs you purchased at the supermarket or at the discount club store--it has already been done for you. You will just need to heat them up. Make sure you do it properly, though, by following these tips.

You must first thaw the crab legs. Allow them to thaw in your refrigerator overnight; don't make the mistake that many people do of thawing them at room temperature or, even worse, thawing them by zapping in a microwave oven. Thawing at room temperature is a bit risky from a food-safety standpoint , and microwaving can overcook crab legs.

Once the legs are completely thawed, then you can heat them in the microwave--or in a conventional oven. You can also steam or boil them.

Microwaving

Place crab legs in a microwave-safe pan or on a dish. Cover with a couple of thicknesses of paper towels and heat on high for 2 to 3 minutes.

Boiling

Fill a large pot 2/3 full of water. Add several shakes of salt and any other seasoning that you like. Bring water to a boil. Drop crab legs into the boiling water. Immediately reduce heat and let the pot simmer for 4 to 6 minutes.

Steaming

Fill a large saucepan with water and bring to a boil on stove. Place crab legs in a vegetable steamer or a colander and place over the pan. Allow the legs to steam for 4 or 5 minutes.

Heating in an Oven

Heat oven to approximately 420 degrees F. Place crab legs on a baking sheet and place in oven on a top rack. Roast for 4 or 5 minutes.

The best crab legs are king crab legs, but most types of crab sold for food have a good deal of meat in their legs and especially their claws. Sometimes there is more meat in the legs than in the body itself.

Crab legs are made up of three distinct sections. To get at the meat, just break the sections apart at the joints. Then take hold of one of the sections and press it with your thumbs on the flat side until the shell cracks. You should be able now to remove the shell and pull out a good-sized piece of meat. The claws will probably need to be cracked with pliers or with special tools available from kitchen specialty shops.

Cooked crabmeat straight from the legs is delicious by itself, or you can brush it with melted butter before eating. Crab leg meat is also good in any recipe calling for crabmeat generally.



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Convection vs Conventional Ovens - What's the Difference?

If you are in the market for a new oven and you've already begun shopping for one, you've probably noticed that there are a few different types. Two of the most popular types are conventional and convection, and many newer ones have the option of cooking food in either fashion depending on the set mode. The difference in these two types is the way in which the heat in the oven is dispersed during the cooking process.

Convection

A convection oven uses a fan which is usually located on the back side. The purpose of the fan is to force the heated air inside and circulate it around the item being cooked. The heated air is constantly pushed over and around the food, and therefore a convection oven cooks food much faster than a conventional one.

Not only does a convection oven cook food more quickly than a conventional, but it can also thoroughly cook food at lower temperatures. The average amount of time saved when cooking with a convection oven is about 20 percent of the food's normal cooking time. The temperature a it uses to cook food is also about 20 percent lower than a recipe's suggested cooking temperature.

Typically, convection ovens are known for their popularity in the restaurant industry as well as in commercial cooking facilities. However, it is becoming more popular for individuals to own convection ovens in their homes... or at least a conventional one that can switch to a convection mode upon request.

Convection ovens are speedier and more efficient than conventional, and therefore may be more expensive. However, professional chefs from around the world swear by them and rely on them for delicious tasting food. Also, since the air circulation in a convention oven is the same throughout, food will cook at the same rate no matter where it is placed in the oven... on the top or bottom rack or near the front or back.

Conventional

Traditionally, most personal residences in the United States come equipped with a modern conventional ovens. These are the most common type, and are used every day by men and women to cook all sorts of meals, desserts, breads, and many other types of food.

Conventional ovens are similar to convection ones in that they both cook food using heat. They both have the ability to use either gas or electricity, depending on the hook-up in a home. Some may have the versatility to use either gas or electricity simply depending on what is plugged in to them, and some are made to be either gas specific or electricity specific.

The most obvious difference between conventional and convection is the fact that in conventional, air is not forced throughout the oven on a constant basis with the aid of a fan, as it is in convection.

In a conventional oven, the heat circulation in the oven can become blocked by pots and pans inside of the oven. The blocking of the heat can cause uneven cooking. Uneven cooking is especially noticeable when both the bottom and top racks in the oven are being used at the same time. The items on top will cook faster because heat rises to the tops of conventional ovens and when there is a lot in the oven, the heat gets trapped there.

There are pros and cons to both conventional and convection ovens. Conventional ovens have been serving people for years and years and food has been cooked successfully in them for many decades. Convection ovens have many followers and fans, but these types of ovens can be hard to get used to... especially for novice cooks.



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The Importance of Kitchen Design in Commercial Catering

For new restaurants just starting out in the catering industry, or those commercial kitchens that wish to undergo renovation, there are many considerations to take into account. Frequently, necessary pieces of equipment can be overlooked (for example, insect killers are often forgotten until the last moment), and this is why it is important to engage the services of a professional commercial kitchen installation company. Ensuring that the correct commercial kitchen equipment has been purchased, will improve the chances that the restaurant will be a success.

When just starting out, it can be tempting to scrimp on quality for favour of price, but this is a false economy. In the end, high-quality equipment will allow the restaurant to created higher-quality dishes, for instance, a highly calibrated oven will cook food to a tighter setting, meaning it is easier to cook food to perfection - much easier to ensure that food is not undercooked, or worse still, burnt. Moreover, by investing in high quality commercial kitchen equipment, restaurants ensure that their equipment lasts a long time, is durable, highly efficient; and with higher-end products, ensures a long term warranty - so that if fridges, ovens, or stoves, breakdown at a critical point, they can normally be fixed quickly, and at no, or very little, expense to the business.

Most commercial restaurants will operate within different spheres, for example, Chinese, Indian, Italian, British, and French, foods, and as such, will require slightly different tools depending upon the style of food they cook. However, there are some items that all kitchens require, such as refrigerators and ovens. When you are designing your kitchen, you must make sure that you understand which specialist tools you will need in your particular line of business. Again, this is where a professional industrial kitchen-design specialist can help: with expert knowledge and experience in the industry, they are essential in the successful design of any commercial kitchen.

Kitchen design services, frequently sell key kitchen supplies, the smaller, yet essential, items that all kitchens need, including: frying pans, smokers, commercial knives, hotplates, display units, racking and shelving, water boilers, commercial refrigerators, commercial thermometers - to name but a few! However, remember, you will need to ensure that all these items are well maintained and looking good at all times, just in case your customers want to come and congratulate the chef!

Furthermore, to produce the highest quality dishes, commercial kitchen equipment must be kept at their optimal condition - after all, blunt knives have never created culinary masterpieces. Well looked after equipment will enable catering staff to create well-presented food, and as any master chef will tell you, we generally take the first bite with our eyes. Indeed, in some respects, presentation is more important than taste.



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Custom Made Gas Grills

"Custom made" is a term used when something is manufactured according to individual specifications. This term applies to gas grills too. Custom made gas grills are gas grills that incorporate both functional and aesthetic features according to customer specifications.

Custom made gas grills are rarely made for homes. Large institutions that need heavy duty kitchens are the kinds of customers who put in requests for custom made gas grills. Various unique features are incorporated into different models as per customer requirements.

Stainless steel handles and hinges, sink with water tank storage and pump, utensil drawers, aluminum coolers, manual leveling jacks, electric tongue jack, electric leveling jacks, Stereo with CD player, side shelves, pull out bench seats, aluminum storage boxes with cutting board lids, paper towel holders, trash bag holders, solar battery charger,

engraved stainless smoke stacks, aluminum or stainless trailer deck, chrome rims with raised letter tires, aluminum propane tanks and plug in lighting for night cooking are some of the features offered to customers to choose from.

Some manufacturers claim to be able to manufacture any gas grill that the customer can draw. This kind of an open minded approach brings institutional and commercial buyers in to have their specific gas grill needs addressed. Logos and names are laser cut into surfaces on request.

Manufacturers of custom made gas grills handle orders like building gas grills that are capable of being transported over long distances and have the capacity to cook for thousands of people. Mobile kitchens that are fixed on to trailers need custom made gas grills as standard sizes are generally not suitable. Often gas grills need to be rolled out of mobile kitchens to open spaces when a large number of people are to be fed. Gas grills are custom made for such needs with size specifications, features and ease of mobility.

Such kitchens are often pressed into use while handling relief operations for those hit by natural disasters like hurricanes and storms.



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24" Gas Range, Pilotless IGN Review

24" Gas Range, Pilotless IGN

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24" Gas Range, Pilotless IGN review

Brown Stove Works Inc. is one of the leading appliance manufacturers in the United States. Manufacturing an array of long lasting reliable products that are easy to maintain we have served our customers appliance needs for over 70 years. For over 70 years we have proven our commitment to offering the finest quality appliances and the best customer service in the United States. Founded by Grover Cleveland Brown in 1935 in Cleveland TN Brown Stove Works Inc. was one of sixty stove manufacturers operating in the United States. Today we are the only remaining privately held range manufacturer in America. 8 inch Deluxe High Backguard with Clock Scratch Resistant Porcelain Enamel Cooking Surface 4 Round Porcelain Enameled Steel Grates Recessed Top to Contain Spills 4 9000 BTU Conventional Burners Open Burners Electronic Ignition Manual Clean Porcelain Interior Standard Broiler with Pull-Out Broiler Rack Porcelain Broiler Pan and Grill Oven Window and Light


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Non Stick Oven Liner Review

Non Stick Oven Liner

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Non-stick oven liner catches spills and splatters. Don't get burned by messy drips. This non-stick liner easily wipes clean, even after spills get baked on. Fits ovens of all sizes (even microwaves and toaster ovens) - trim with scissors for a custom fit, 16 1/4 x 26".


Non Stick Oven Liner
Non Stick Oven Liner

Training For Your First Bodybuilding Competition at Any Age

Competing in a bodybuilding competition is an exciting, exhilarating and fulfilling experience. It takes determination, dedication and just plain hard work. And, unless you plan on becoming a professional, all you can hope for from all of your effort is a trophy.

Ah, but what a trophy!

When you stand on stage, holding a rigid "relaxed" pose and hear the announcer call your name as Champion in your Class or Winner of the Overall Competition, it's mighty sweet. You savor the moment and forget all about what it took to get there.

Deciding to Compete

If you are in reasonably good shape and work out regularly, at least four-times-per-week, you can be prepared to enter your first contest within a year. I trained five-days-a-week for 10 months to get ready for my first contest.

You need that much time in order to gain the lean mass your body needs to sustain itself as you enter the fat-burning/cutting phase of your diet, about 13 weeks before your contest. If you want to compete as a Middle Weight, (165 - 185 lbs.), for instance, you might need to be around 195-200 lbs before you begin your cutting phase. The reason is simple. When you go into the cutting phase, your body loses about one pound of muscle for every three pounds of fat. For my first contest, I weighed 154 lbs on January 1st. When I stepped onto the stage on March 19th, I weighed a ripped 136. I was the lightest Bantam Weight. In fact, I was too light. The Bantam Weight limit is 143 lbs. Off season, I will bulk up with lean mass to about 165 lbs and try to come in at around 142.5, near the top of the weight class for next year's competitions.

So, the first thing you need to do, after deciding to enter a contest, is to pick a contest 10 - 12 months in the future and decide in which weight class you want to compete. Then, see where you are now and where you need to be on contest day. At that point, you can plan your diet.

To make sure this is something you really want to do though, you should attend a bodybuilding competition in your area. It's the best place to learn about the sport. You can pick out who is really ready to compete and who needs to do more work. Depending on whether you go to a drug-tested show or non-tested show, you will also see how huge some of the men, and even some of the women, who use steroids and other illegal muscle enhancers look. You can decide if that's the direction you want to go or not.

Competition Diet

Once you decide you want to compete, you must make a complete change in your life style. Bodybuilding is a life-style sport, much like ice skating, marathon running, competitive snowboarding, etc. Bodybuilding takes a lot of time in the gym and a lot of time in the kitchen. Competitive bodybuilders build their lives around their workouts and their meals, which during daylight hours average once every two-and-one-half-hours. It's also expensive, calling for large amounts of protein each day, at least one gram for each pound of body weight. Here is a typical diet for a bodybuilder who is trying to put on lean mass several months before a competition:

Breakfast: Three egg whites (protein) and one whole egg + one cup of oatmeal

Mid-morning: Protein shake (two scoops) in 8-12 oz of water

Lunch: 8 oz of steak, or chicken, or fish + 8 oz of sweet potato + cup of vegetables

Mid-Afternoon: Protein shake (two scoops) in 8-12 oz of water

Dinner: 8 oz of steak, or chicken, or fish + two cups of vegetables

Throughout the day, you need to drink between 1/2 and one gallon of spring water.

This diet is designed to put on about a pound of lean mass a week. Lots of protein, lots of carbs and little fat.

I'll talk about how the diet changes as you get closer to your competition later.

Supplements

I said earlier, bodybuilding is an expensive sport. It's not as expensive as a Bass Boat with all the accessories, but it's close.

In order to help your body use the fuel you put in (food and drink) and to take advantage of your workouts to build muscle, you need a good supply of supplements. I won't go into brand names or lead you to any supplier, but, here are some of the supplements you should consider:

Protein Powder: Check the labels. Some are designed as meal replacements, some for lean muscle mass gain, others for general growth, some for fat loss and some for heavy-duty muscle building. One caution, check the labels for additives.

Glutamine: Increases muscular growth, offers a muscle pump while training, helps retain lean muscle tissue, reduces muscle soreness, helps increase fat loss.

Creatine: Allows you to train harder with greater intensity and recover faster. It aids in increasing your weights and number of reps and reduces your rest between sets. Great energy boost.

Flaxseed/Fish Oil: Fat is necessary in your daily diet for the manufacture of hormones, proper brain function and joint lubrication. Eliminate fats completely and your muscles shrink dramatically, and your energy and strength levels go with them. Enter Flaxseed and Fish Oil. Usually in capsule form. They act as solvents to remove hardened fat, support muscle growth and fat metabolism.

Multi-vitamins: Everyone's vitamin needs are different. Hard-training athletes need more vitamins and minerals. Getting the right amount of vitamins and minerals is equal in importance to protein and carbohydrates.

There are lots of other supplements on the market today. But, if you use these five, along with good workouts and proper diet, you are going to achieve the growth you desire.

Training

Your competition training regimen will have three phases. The first, while you are adding lean mass for muscle building, you will workout with heavier weights and lower reps. During the second or gradual (13 weeks) fat burning/cutting phase, you will work out with lighter weights and higher reps. And, during your final two weeks of training before a show, you will use light weights and only "pump up" your muscles during your workouts. During your bulking up stage, you do moderate cardio. During your cutting for competition phase, you do max cardio and during the last two weeks, moderate to no cardio. I'll talk more about the last two weeks later.

During my ten months of training for my first two competitions, I used the following workout plan:

Monday (45 Minutes) - Back & Biceps + 20 Minutes of Cardio
Tuesday (45 Minutes) - Legs & Calves + 20 Minutes of Posing
Wednesday (45 Minutes) - Chest & Triceps + 20 Minutes of Cardio
Thursday (45 Minutes) - Legs & Calves + 20 Minutes of Posing
Friday (45 Minutes) - Shoulders & Biceps + 20 Minutes of Cardio
Saturday (45 Minutes) - Posing (Video Session)

Each week I tried to mix up my workout routine so my muscle groups stayed "surprised" and didn't let my muscles get used to a fixed routine. I mixed machines with dumbbells and never did the same thing twice in a row.

I had great results with this training regimen. When I started, I weighed about 158 lbs. with about 14% body fat. Ten months later, when I stepped onto the stage at my first competition, I was 136 lbs. with 4.5% body fat. At my second competition, two weeks later, I was about 136 with 4% body fat. One ripped, competitive, dude!

Posing

Posing is one of the more important elements of bodybuilding and one that in many cases is neglected. A competitor with a well-muscled and cut body can lose to a competitor with less muscle who is better able to show the judges what he or she has.

I'm not going to get into individual poses in this article. There are many sources available on the web, in books, magazines and videos that demonstrate the various poses. Rather, I will talk about the "psychology" of posing and the importance of posing practice.

While you will hear the head judge repeatedly call out, "Relax!" between poses, there is no such thing as being "Relaxed" during a competition. From the moment you step onto the stage you are being judged, and every muscle in your body must remain flexed. Every pose is built from the legs up. If you are doing a side chest and your legs are not flexed, your upper body will look great while your legs and calves will look flat. You will lose points. In bodybuilding, the judges are looking for your flaws. As a bodybuilder, you are looking to hide those flaws. It's a cat-and-mouse game. As a 67 year-old competitor, I have a little extra skin around my midsection. I can't get rid of it no matter how much I diet or how many hundreds of crunches I do. So, to hide my "extra skin", I lean back a little during my poses to tighten up the area. And, when doing the last pose of the round, the Most Muscular, I place my hands together, in front of my abs, which shows my upper body cuts while "hiding" part of my midsection.

If you think about it, all the training you do to get ready for a competition is laid out on the table during the 10 minutes you are on stage for your Class. It would be a shame to see all that hard work go to waste because you didn't pose well. Posing practice must become part of your workout schedule during the entire time you are training. I work out 45 minutes-a-day, five-days a week. I do cardio for at least 20 minutes, three or four-days a week. I pose at least ½ hour a night, two evenings a week, and pose for 45 minutes with a video recorder on Saturday morning. The last week before a contest, I practice posing every evening.

Posing is hard work. If you aren't exhausted after being on stage for six - 10 minutes going through your "relaxed" round and mandatory round, you haven't posed hard enough. One helpful hint: some competitors begin taking potassium tablets about a week before your competition. By doing that, you will prevent cramping, which if it occurs on stage, can be a killer.

Every competitor, as part of the competition, must choreograph a 60 or 90 second routine set to you own music. While most of the time, the individual posing routine is not counted in your overall score, it sometimes is used as a tie-breaker or to place a person second or third, if it's close. Nevertheless, your posing routine should be entertaining, lively and should show off your best body parts to their fullest. Try to pick music that is familiar. Make a CD and have two copies with you at your competition. Never do anything gross or that shows bad taste. Bodybuilding is a family-oriented spectator sport. A vulgar performance can get you disqualified from a competition. During the 60 or 90 seconds, you don't have to show every pose in the book. Do between eight and 10, with graceful movements between poses. It's OK to move about the stage while you perform your routine. In some cases, it's permitted to use props. Check with you organizer.

Posing in a competition is a lot of work and a lot of fun. If you have practiced enough, you will pose well and you will look confident. You might still shake a little and you might get a case of dry-mouth, but if you know your poses and are confident, you can deal with it. The individual posing routine is your chance to have the judges and audiences see you at your best, without any other competitors to distract them from you.

One final tip. SMILE while you pose. Don't make faces or show strain. You are in control. Have fun.

Tanning

There is an old bodybuilding saying, "If you think your tan is dark enough, put on two more coats."

Great advice. Tanning for a bodybuilding competition is different than tanning for the prom or before you go to the beach or to a modeling job. While posing on stage during a bodybuilding competition, your cuts and muscularity must show up well against the very bright stage lights. You look your best if you are very, very dark. You look washed out and flat if your tan is not dark enough.

There are lots of ways to tan. Some are inexpensive and some are very expensive. Lets talk first about the least expensive way. The sun. It's free and easy to use. But there are drawbacks. First, you can't always depend on the sun being "out" when you need it. Second, it takes longer to tan in the sun than it does to tan using other means. Third, you can burn in the sun and cause peeling, which, on stage would be a disaster. And, finally, unless you know of a nude beach or have access to a private deck, you will develop tan lines that may show up on stage when you wear your posing suit.

The most reliable tan is achieved over time by visiting a good tanning salon. By good, I mean one that changes their bulbs frequently and is clean and well organized. I wouldn't go to a tanning salon located in the rear of a coin-operated laundry (they do exist). If you want to keep a good healthy tan throughout the year, you should purchase a tanning package of minutes or unlimited sessions and try to go twice a week. By doing that, you won't have as much "white" to cover up as you make your final preparations for your competition. And, in order to keep you skin healthy and smooth, you should apply a good tanning bed oil before each session and a good moisturizer after tanning. Both of those products are available for sale at the salons.

Once you have a decent base tan, one where people ask you in the middle of the winter, "Where have you been?", maintain that color until it's time for your contest.

During the final week, while your body is carb robbed and your brain is a lump of mush, you must think about applying enough tanning color to be "right-on" for the stage.

Again, there are a couple of ways to achieve this impossible task while the rest of your world is in a pre-contest daze. One way to apply self-tanning products and the other is to be professionally sprayed.

The bodybuilding industry has several products that guarantee a competition-quality tan, applied in coats, two to three days before your show. And, they offer several products to enhance the "look," including competition bronzers, contest finishers, hair removal products (we'll talk about that later), instant tanners, etc. All of them work, some better than others. One company is ProTan ( http://www.protanusa.com ), another is Dream Tan, featured on many bodybuilding websites. Since they are oil-based, most of the self-application products never really dry on your skin and you wind up leaving a trail whenever you touch or rub up against something.

The most expensive, but most effective way to tan for a contest is to be sprayed professionally two or three times the week of your contest. Most larger tanning salons have a spraying room where you strip down to your posing suit, pulling it up to how you will wear it on stage and let the attendant apply a generous spray-coat of dark color. You will notice instantly that you are darker than you were when you walked in with your base tan. If you are really dark to begin with, you can get away with two coats over two days. Three coats over three days will guarantee you will be dark enough. The sprays dry on your skin and last up to four days before beginning to fade, and they can be washed off in the shower on Saturday night after your competition. But, during the competition, you will not have to worry about being dark enough.

No matter if you decide to do it yourself or have it done professionally, just be aware that your tan will help determine your standing in your competition. Give it the attention it deserves.

Grooming

During a bodybuilding competition, the audience and judges are looking at you while you are standing on stage wearing nothing more than a skimpy posing suit. You are trying to show off your physique and grooming is a very important part of your appearance. If you are not well-groomed, it will take away from your overall look. In the last section, I covered tanning. Here I will cover hair. In short, other than the hair on your head, you have to get rid of it. A male bodybuilder cannot have chest hair, underarm hair or leg hair. Women need to rid themselves of all underarm and leg hair. Unless your hair is very fine, you will also need to get rid of arm hair, toe hair, and hand and finger hair. And, where there is hair under your posing suit, it has to not show, period.

Start you final week of contest preparation by getting a good haircut or styling. You should do this before you begin your final tanning prep, since you will want to tan any area that was covered by hair before it was cut. For a Saturday contest, I recommend you cut your hair by Tuesday.

Removing the rest of your body hair can be tedious. There are several ways to remove hair. The most expensive and most permanent is laser hair removal. It can take several sessions and cost hundreds of dollars but it very effective if you want your hair removed permanently. More temporary and far less expensive is using hair removal products. Usually found in the women's products section of drug stores, the most popular are Nair and Sally Hansen. A bottle of lotion costs around .50 and is usually enough to take care of your contest needs. It takes about five minutes to apply, four minutes of waiting and then a shower to remove the lotion and hair. After drying, you should apply a light coating of moisturizing cream over the area where you removed the hair. Hair removal products usually keep the hair away for a week, plenty of time for your contest.

If you don't want to use a hair removal product, another way to remove hair is to shave it off. Use a fresh razor and plenty of soap or cream and go slowly to prevent nicks and cuts. Sometimes, shaving will leave a rash or stubs of hair that could show up under the bright lights on stage. If I am going to shave, I do it on Wednesday morning before my Saturday contest and on the other days, while I'm tanning, I go over the areas with an electric shaver to prevent cuts. I also use an electric shaver the morning of the contest, never a razor.

One of the best ways to remove hair is to apply tape-like strips to the desired area and then quickly rip off the strips, removing the hair with the tape. I have never tried this method and I don't think I will. It does work though and seems to last longer than lotions or shaving. But, man, it really hurts!

You always want to look your best on Saturday morning at the prejudging. If you take care of the little things early on in your preparation, you will be confident, look confident and show well.

The Final Two Weeks Of Contest Prep

The plan during the final two weeks is to lose any remaining fat and water and to bring out the cuts and definition in your muscles.

First, you will act a little goofy. Expect it. This is due to a blend of a high protein and low carb diet. The body needs carbs. When you take them away or cut them back, you tend to lose a little of your thought processes. Not enough to be dangerous to yourself or others. It's OK to drive, etc., but you might become a little forgetful.

Week one of the two weeks is loaded with ground turkey and fish! After a breakfast of three egg whites and 4 ounces of 98% lean ground turkey, the rest of your solid meals consist of fish. Fish and salad for lunch, fish and green vegetables for dinner. The other two meals are protein shakes. On Monday and Thursday, add a sixth meal, a carb load, consisting of a cup of oatmeal, a banana, a cup of broccoli and ½ of a sweet potato. This meal is designed to fill you out a little so you don't wind up looking flat on stage. You want to look like Bluto, not Popeye. Or if you are a girl, Betty Boop, not Olive Oyl. The other part of this week's diet is water. Lots of water. One to two gallons a day. It seems like a lot, but if you keep a jug nearby, drinking from it and filling it when it's empty, you can easily take in the water you need. Try drinking filtered water or spring water. Don't be surprised if you visit the bathroom a lot. You are flushing out your system and removing subcutaneous fluids while drinking this much liquid. Stay away from too much coffee (one cup a day is OK) and stay away from alcohol during this training period. Don't snack. You will have cravings. Just focus on your contest. Wouldn't you hate to blame a loss in your contest on a slice of chocolate cake?

Your workouts this week should be moderate. Use lighter weights with 8-10 reps per set. Don't go heavy. You are weak due to the diet and doing heavy lifting could cause injuries. Be careful in the gym. Go slowly. Watch what you are doing. Stay focused. Don't get angry or impatient with others. Do no more than 20 minutes of easy cardio per day.

Week two is loaded with ground turkey, fish, lean ground beef and grapefruit. On Sunday, Monday, Tuesday and Wednesday, after a breakfast of three egg whites and 4 ounces of 98% lean ground turkey, like week one, the rest of your solid meals consist of fish. Fish and salad for lunch and fish and green vegetables for dinner. Again, the other two meals are protein shakes. On Wednesday, eliminate the salad and vegetables and substitute grapefruit. Fish and ½ a grapefruit works well. Also on Wednesday add a sixth carb meal. Same schedule on Thursday. On Friday, the final cutting day, all five meals consist of 6 - 8 ounces of lean ground beef and ½ a grapefruit.

Your workouts this week should consist of pumping up in the weight room and then practice posing. No heavy lifting. You should have done your last leg workout no later than last Saturday. Last Friday is even better. Don't do any cardio after Tuesday.

On Saturday morning, before pre-judging, have a steak and two whole eggs. Eat the toast and hash browns. Have a cup of coffee. Just sip water as needed. About 45 minutes before your contest, have a Snickers bar. It will fill you out a bit and give you the boost of energy you need for pre-judging. Be sure to spend about 20 minutes back stage pumping up everything except legs. Then, have fun on stage.

Choosing A Contest And Submitting Your Application

Once you decide to train for a competition, before you begin, you should give a lot of thought to the type, size, location, and sanctioning authority of your event. The largest amateur bodybuilding and fitness organization in the world is the National Physique Committee (NPC). They run contests throughout the U.S. and abroad and offer opportunities to compete in the Pro ranks (IFBB). The only drawback to the NPC is their reputation for tolerating steroid use among their contestants. All of their contests are non-tested events and you can expect many of the competitors to be "juiced" and massive as a result, giving them an unfair advantage.

Given the climate of negative publicity surrounding steroid use today, many bodybuilders are turning to tested events, where competitors are screened for illegal muscle enhancing drugs, such as andros, steroids, prescription diuretics, testosterone boost and growth hormones. These types of events give the athlete a level playing field in which to train and compete. There are several national and regional organizations that offer drug-free programs. One of the largest is the National Gym Association (NGA). Another is International Natural Bodybuilding and Fitness (INBF) and Supernatural Bodybuilding and Fitness (SNBF). The former requires seven years of drug free training and competition, the latter requires five years. A large international organization of drug-free competition is the World Natural Sports Organization (WNSO) which includes regional competitions that lead to the annual FAME World Championships in Toronto, Canada in June. All of the natural federations offer opportunities for natural bodybuilders and fitness competitors to turn Pro. All of these organizations have web sites that list contest locations and requirements. Most allow you to download contest information and applications.

If you have competed using steroids or other illegal drugs but haven't for at least five years, there is a place for you in the natural arena. You will have to pass a polygraph examination before your competition and be tested upon demand at any contest you enter.

If you are just beginning and are looking to enter a contest, the first thing you should do is to attend one of these events in your area to see what they are all about. It's important for you to attend both the early morning pre-judging and the evening entertainment and awards event to get the entire flavor.

You should then check the websites for contests in your area that are listed well in advance, choose one, look for your age, weight, height and experience categories, see if there is a fit for you and download an application. Read it carefully, make sure you have enough time to prepare (from six to 12 months, depending upon your conditioning and physical development). If you are under 18 years-of-age, a parent must co-sign your application.

One final consideration is cost. Since these are amateur competitions there are no cash prizes, only trophies and medals. A contest can be expensive. You must pay an entrance fee and the required drug test, transportation, hotel, food and miscellaneous expenses, such as ordering contest photos or DVDs. You can expect to spend around 0 for a local contest and double that if you have to travel and stay in a hotel and rent a car. If you can find a training partner to enter a contest with you, you can half your expenses.

After all is said and done, you can enter a contest and, win or lose, have the time of your life. There is nothing like standing on stage, knowing you are as prepared as you can be, and pitting yourself against other like minded athletes. It's really cool.

Family Considerations

I saved this section for last because if your family is not behind you and supportive of your efforts, you may as well forget about competitive bodybuilding.

"Scott was so dedicated to his exercise, and I said, 'Gee, you've put so much time into this, maybe you ought to compete. His eyes lit up, like Mama had just said, 'OK' and now he could do what he really wanted.'" Vivian Hults

This exact quote, which appeared in a story about me recently in The Birmingham News, our local paper, was what my wife told the reporter who interviewed her about my competitive bodybuilding. Without her "interest" in my sport, "we" could have never managed it.

As I said near the beginning of this article, bodybuilding is a lifestyle, plain and simple. Preparing for a contest is time-consuming and all-inclusive in your daily life. You have to consider diet, which means shopping for and preparing special food required to reach your contest diet goals. Sometimes it's lean mass gain. Other times it's fat burning/cutting. You spend a lot of time in the kitchen in front of the stove and oven. Your family usually doesn't eat what you eat, so while your family enjoys pasta and meat sauce, you may be "enjoying" fish and vegetables. That's the way it is. You have to eat five or six times a day while your family usually has three-squares. Your food and supplements take up room in the kitchen and refrigerator. And, above all, bodybuilding food and supplements are expensive.

A competitive bodybuilder spends at least an hour-and-a-half, five or six days-a-week, in the gym. He or she will also spend 20 or 30 minutes each evening in front of a mirror, posing. This, maybe while drinking a shake. And, during the final two-weeks of carb depletion, sometimes a bodybuilder will become moody and irritable. It's part of the "game" and the bodybuilder's family needs to be "understanding." Sometimes, being a family member of a bodybuilder is not fun. And, your children might be embarrassed that their father or mother participates in this sport.

Bodybuilding is a vanity sport. It's one of the few sports where the human body is the star of the show. It's all about the body. Hair removal, tanning, grooming, posing suits, and muscles, muscles, muscles. That's all there is. Pretty simple, while very complex.

Now, go out and win your Trophy!

By Scott "Old Navy" Hults



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The Braun Electric Kettle Is A Good Choice If You Want Optimal Functionality

If you are particular about how the water tastes when you make tea, coffee and other hot beverages, then you need to look at getting only the top name brands when searching for that perfect electric kettle. One of the most respected names in appliance manufacturing is Braun. This is a company that is based in Germany. The Germans have long been known for their skill at building quality consumer products. The Braun electric kettle is no exception. Whether you are looking for a replacement kettle for one that has served you well for many years, but has recently broken down, or you have used another type of kettle, and want to look for something that is more modern and reliable, you cannot go wrong with a Braun kettle.

Manufacturing and Style

Many electrical tea kettles are made out of plastic, which is okay, but tend to be cheaply made, and worse, some produce hot water that tastes like plastic. Who wants that in their drink? So, one of the major features of the Braun electric kettle is that it is made with brushed stainless steel, which is a sturdy metal that won't rust or make your water taste funny.

It also includes a lime scale filter that keeps that stuff away from your beverage, while only allowing the pure water to pour into your cup. Most likely, you'll notice the difference in taste as soon as you have your first cup of tea or coffee with water produced from the Braun.

When it comes to design, this is a sturdily handsome pot to have sitting in your kitchen. The stainless steel meshes nicely with the large, black handle that has a secure grip. The simple design features a sleek drip-free spout at the top. In the back of the unit, you'll find a V-shaped see through plastic water level indicator. The kettle sits on top of a rounded black hot plate that serves as the main heating element.

Functionality

One of the problems with some electric kettles is that they don't get the water hot enough. However, this isn't a problem for the Braun. If you truly love having real hot water for that steaming cup of coffee or tea, then this is the pot for you. According to owner reviews, the water temperature easily becomes very hot. Now, this does cause the pot to become too hot to touch as well, but Braun makes up for that by providing you with a stay cool handle.

Safety Features

Because this is an electrical appliance, you want to have some assurances that it will function well and not be prone to mishaps while you've stepped out of the room. There have been occasions where people have forgotten that they have water boiling and the pot overheats or water boils dry, etc. With the Braun electric kettle, there are 4-events that cause it to shut off: 1) lifting the lid; 2) taking the kettle off of the hot plate; 3) water boils too hot; 4) no water left in the pot. It's good to have safety features that automatically kick in just in case the kettle is left unattended for too long.



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Why Use an Electric Skillet

Do you love to cook? Or maybe it is just a necessity. Either way, one of the essential things you need when cooking a meal is a good skillet. Along with a pan it serves as your most basic cooking tool. So you need to make sure that it is of good quality.

If you want something that is versatile and lets you cook any style you like as frying, grilling, braising, roasting or making casseroles and stews with ease and perfection anywhere an Electric Skillet is the perfect tool.

This practical appliance consistently get good reviews from all users: Bachelors, housewives and real chefs.

They distribute the heat symmetrically throughout the surface and sides cooking the dish evenly. These skillets have their own heat control system which is why they can be used for so many different dishes. You can adjust the temperature exactly according to the recipe so that you can control the cooking in detail. The master heat control maintains a accurate cooking temperature automatically as a oven would.

Most electric skillets can be placed directly on the table as a beautiful serving dish and they can also be used on a buffet and set on "warm" to hold the temperature of the cooked dish for a extended period of time. Many are dishwasher safe ensuring fast and easy cleaning. Having a electric skillet in your home can cut your cooking and clean-up time in half. They save cooking time and energy when you prepare a complete meal without having to use your stove top or oven and several pans. A electric skillet has its own heating element which allows you to use it anyplace where there is a power outlet. You simply plug it in and start with your meal right away.

There are several things you should consider when buying a electric skillet that suites you.

Electric frying pans are available in different sizes, materials, designs and prices. Think firstly about what you want, not necessarily what advertisements wants you to need. If you plan to use it frequently make sure that you buy something that is of lasting quality. Things to think about when making your choice.

• The size of the pan? (sizes from 12 to 16 Inches are common).

• Is it round or rectangular?

• Is it dishwasher safe?

• Does it have a glass lid so you can see the dish cooking?

• Does it have the height to cook whole roasts?

Electric skillets are ideal in small areas like dorms, mobile homes, studio or one-bed room apartments. Or if you have limited space in your kitchen area. In that case a 12-Inch will do, but if you want to make whole roasts and complete dishes you should choose at least a 14-Inch electric skillet.

For a large household a 14-16-Inch electric skillet is perfect for preparing anything including complete meals, whole roasts or a breakfast for a big family. Or use it as a beautiful warm buffet entertaining friends. I am sure that browsing Electric Skillets you will find something suitable for you that will be a improvement for your kitchen.



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