I have a bunch of frozen wild meat (boar, reindeer, deer, etc). Tenderloin adjacent things have been easy to cook.
I'm currently defrosting a chunk of inner thigh from a boar and I am not really sure what I should be doing with it. Thoughts?
Excuses voor de Nederlandse fouten, maar als ik dit in de Engelse subreddit vragen, 90% van zijn subscribers werken ook in tech.
Ik heb voor de laaste 7 jaar gewerkt in tech/tech adjacent banen in Nederland. 2-3 jaar vroeger hebben we een Team Lead Tech gezocht en alleen een paar mensen hebben gesolliciteerd. Eerder in 2026 heb ik een junior/medior vacature geplaatst en we krijgt bijna 300 sollicitaties (maar 200 ofzo komt uit Zuid Azië). Ik weet dat de tech sector onstabiel is met AI en de groter economische onduidelijkheid, maar ik voel dat dit is echt een gek verandering in alleen 2 jaar.
Dus mijn vraag: is dit alleen een tech ding of een groter waarheid in Nederland op dit moment? Zijn er hier werkzoekenden of recruiters?
Hey all,
Not a bodyweight athlete by any means, I subbed here during Covid when all gyms were closed. I'm primarily a gym goer, but I still like messing around with levers, and have always loved weighted dips and pull-ups/chin-ups.
But, small PSA as someone who never did direct bicep work in the past:
Bicep work is more than just gym-bro aesthetics, and I was wrong to snub it.
I was really lacking on my weighted pulls compared to my dips, by a significant margin (sets of 6 with +60kg on dips, vs sets of 5 with +20kg on chin-ups). This was mostly due to a nagging pain in my elbow whenever I tried to progress. In addition, I had bulky triceps and a little noodle on the front which looked odd from the front.
A few months ago I started doing direct bicep work. Nothing crazy, just light sets of 12-15 DB hammer curls at the end of every workout, not to failure, and then eventually working up to where 12 was challenging and I would start adding weight if I succeeded a 3x12, as well as alternating hammer and regular curls.
And now? Zero elbow pain while doing chin ups, and I'm up to sets with +40 already. Also I dare say my arms look proportionally more balanced now.
Just my 2 cents Tuesday PSA.
Hi all,
Later this year I'll be exploring your (assumedly wonderful!) country via motorcycle.
I do have a shell fish (both crustaceans like shrimp, and molluscs like oysters) allergy. Judging from the mostly land around Mongolia I'm feeling pretty okay, but wanted to double check.
Is there any culture of seafood in Mongolia that I should be worried about? Any random bits in dumplings or similar? Any customary foods I should avoid?
Are shrimp paste or oyster sauce used in anything? This is always my secret waiting death in eastern Asian countries, and I'm not sure if there is anything in the Mongolian kitchen like this. Even sambal (Indonesian spicy sauce) has shrimp...
Are allergies well understood, both in UB and on the steppe? If I get a translation will people know what I'm talking about, or just general nods? I ask because I had a reaction once where vegetarian dumplings were just "vegetarian" because they didn't contain pork, and apparently it was more "pork" vs "not pork", in this case, shrimp.
Thanks all! Usually I'm pretty chill about this, but since I'll be quite remote, I thought I'd get a bit of advice first.