Cage Warriors stream?

[Sacrelicious]

Is this show streaming anywhere? I can not find it listed at any of the usual spots.

[hobbesITD]

Here: https://www.facebook.com/pages/Cage-...8775888&ref=ts
And in awhile, here: http://cagewarriors.mmajunkie.com/

[Sacrelicious]

Thank you!!!

[Sacrelicious]

Man, those prelims were can city.

You know its bad when your watching a fight thinking to yourself "Jesus, I could beat both of these guys up, at the same time, and I have fockin man boobs".

[NunyaBidness]

Man, those prelims were can city.

You know its bad when your watching a fight thinking to yourself "Jesus, I could beat both of these guys up, at the same time, and I have fockin man boobs".

You're allowed to be in the Grabaka little boobs club. You're a chef.

[Grabaka]

Never trust askinny chef.

[Sacrelicious]

Never trust askinny chef.

Less true words have rarely been said!

The work is extremely labor intensive, fat chefs can rarely stand up to the labor required by the job, presumably I'm an exception to this rule.

Maybe one day I'll get over my habit of stuffing beef with prosciutto and eating huge quantities of it....

That and my ridiculous fondness for good sour cream, I just eat that shit right off the spoon.

[Grabaka]

Nunya gave me 2 pts. My work here is done.

[Sacrelicious]

Nunya gave me 2 pts. My work here is done.

[Hannibal]

Less true words have rarely been said!

The work is extremely labor intensive, fat chefs can rarely stand up to the labor required by the job, presumably I'm an exception to this rule.

Maybe one day I'll get over my habit of stuffing beef with prosciutto and eating huge quantities of it....

That and my ridiculous fondness for good sour cream, I just eat that shit right off the spoon.

maybe the chefs on the grind are skinny... but once they hit that level
you got guys like batalli, alex guarnaschelli, burrell
hmm... actually it seems like an even balance of fat to normal even at the elite levels of TV cooking. But i always think the fatties make the most mouthwatering dishes for sure

also agree with the sour cream thing... that stuff is my favorite condiment.. well, it should be a condiment!
any idea how to get it to last longer than 3 days in your fridge???

[NunyaBidness]

maybe the chefs on the grind are skinny... but once they hit that level
you got guys like batalli, alex guarnaschelli, burrell
hmm... actually it seems like an even balance of fat to normal even at the elite levels of TV cooking. But i always think the fatties make the most mouthwatering dishes for sure

also agree with the sour cream thing... that stuff is my favorite condiment.. well, it should be a condiment!
any idea how to get it to last longer than 3 days in your fridge???

Dairy causes inflammation, homes. But I hear ya, I love it too. And cottage cheese. And cream cheese.

[Sacrelicious]

maybe the chefs on the grind are skinny... but once they hit that level
you got guys like batalli, alex guarnaschelli, burrell
hmm... actually it seems like an even balance of fat to normal even at the elite levels of TV cooking. But i always think the fatties make the most mouthwatering dishes for sure

also agree with the sour cream thing... that stuff is my favorite condiment.. well, it should be a condiment!
any idea how to get it to last longer than 3 days in your fridge???

Yeahhh but I'm still a young sous chef. I'm the guy who does all the running around for those guys so they don't have to.

And 3 days? Should be able to get it to last longer, perhaps there is an issue with your fridge.

[Sacrelicious]

Dairy causes inflammation, homes. But I hear ya, I love it too. And cottage cheese. And cream cheese.

Cream cheese is the bomb, I think it was fitguy who posted about it, got me into making my own.

I made some homemade boursin-esque cheese earlier this week, it was fockin amazing.

[MD]

Dairy causes inflammation, homes. But I hear ya, I love it too. And cottage cheese. And cream cheese.

Cottage cheese is one of the biggest staples of my diet during peak gym times. I eat 400g right before bed (although I think nutrient timing is a bit of a myth, or at least exaggerated).

[Hannibal]

Yeahhh but I'm still a young sous chef. I'm the guy who does all the running around for those guys so they don't have to.

And 3 days? Should be able to get it to last longer, perhaps there is an issue with your fridge.

is it still good when there is some water in it? i usually throw it away as soon as i see that layer of liquid

[Sacrelicious]

is it still good when there is some water in it? i usually throw it away as soon as i see that layer of liquid

Its the whey separating, don't worry about it.

[Hannibal]

Dairy causes inflammation, homes. But I hear ya, I love it too. And cottage cheese. And cream cheese.

i've cut out most of the dairy in my diet, but i'll eat fermented or cultured dairy products in moderation. Somewhere in my head i got the idea that the dairy products with loads of bacteria should help with digestion, intolerance and maybe even inflammation? dont remember if i read something that lead me to believe that

[Hannibal]

Its the whey separating, don't worry about it.

when is it bad then? foul smell?

[Sacrelicious]

when is it bad then? foul smell?

Precisely,

Or when it makes you poop way more then is reasonable.

[Hannibal]

haha thats too late already

[NunyaBidness]

is it still good when there is some water in it? i usually throw it away as soon as i see that layer of liquid

Haha! That happens after like 1 day! Wonder how much sour cream you've been tossing all these years? Just dump the water in the sink and dig in!

[NunyaBidness]

i've cut out most of the dairy in my diet, but i'll eat fermented or cultured dairy products in moderation. Somewhere in my head i got the idea that the dairy products with loads of bacteria should help with digestion, intolerance and maybe even inflammation? dont remember if i read something that lead me to believe that

That's true, especially with fermented foods, but it's pretty hard to find fermented foods or dairy that hasn't gone through pasteurization which kills all the beneficial bacteria (and the flavor, that's why the cheese in europe is so good). I guess I'm assuming you're an American here.

I get my saurkraut through a local small maker because they don't pasteurize.

[Sacrelicious]

That's true, especially with fermented foods, but it's pretty hard to find fermented foods or dairy that hasn't gone through pasteurization which kills all the beneficial bacteria (and the flavor, that's why the cheese in europe is so good). I guess I'm assuming you're an American here.

I get my saurkraut through a local small maker because they don't pasteurize.

Try making your own, its astoundingly easy and its fockin delicious.

[Hannibal]

Haha! That happens after like 1 day! Wonder how much sour cream you've been tossing all these years? Just dump the water in the sink and dig in!

on the contrary! i've forced myself to eat the whole tub in the first 2 days

[Sacrelicious]

on the contrary! i've forced myself to eat the whole tub in the first 2 days

Thats how its done!!!

[NunyaBidness]

Try making your own, its astoundingly easy and its fockin delicious.

Yeah, I've considered it.

[Sacrelicious]

Yeah, I've considered it.

Its awesome, during the simmering process I throw a huge piece of bacon in there, its delicious, and you end up with some excellent tasting bacon at the end of it.