Weight loss french fries > calf training > CapTri cooking
Welcome to our Weekly Edition
Parrillo Performance
p. (800) 344-3404
1. Weekly Survey: Calves - What Makes Them Grow?
2. Where Do You Work Out? Here are the Survey Results!
3. Article of the Week: Cooking with CapTri®
4. Healthy Recipe: CapTri® Fries
Weekly Survey
Weekly Survey: Calves - What Makes Them Grow?
You know, those pesky calves that you torture workout after workout and they never seem to grow. Or maybe you’re one of the lucky ones that have huge calves by doing one exercise of 3 sets of 5 reps per week. If so, let us know your tips for success!
Take a few minutes to answer our short survey and share your thoughts with other readers.
Click here to submit your response.
Calves
Weekly Survey
Where Do You Work Out? Here are the Survey Results!
What a great response we had to “Where do you workout?” People are just as passionate about the place they go (or don’t go) as they are about how they exercise!
The overwhelming majority of respondents go to the gym 5 days a week for 5 workouts per week. The facilities, if not in their home, are typically located less than 5 miles from their home, so convenience is definitely a key factor. The folks who have a workout facility in their home were obviously happy with their solution as revealed in their answers to the travel question like, “No travel involved!”, “Don’t need to”, or “short walk down the stairs”.
Calves
The types of places where people go to work out spanned a great range, but the most common answer was a hardcore facility complete with machines and a nice array of free weights, along with cardio equipment. The answers varied with details about how many body builders or power lifters trained there, and whether fitness classes and a pool area were part of the offering. The second most popular answer was that respondents work out at their in-home gym, ranging from a Bowflex solution to a fully equipped home gym. This was a surprising answer - maybe another question should have been, “how do you keep safety in mind when working out alone?” or “do you train with a partner?”. Private studio settings with personal trainers rounded out the top three answers.
The majority of people have belonged to their gym for at least 2 years, with another 18% having belonged to their gym for more than 10 years. One person confessed to having belonged to their gym for 25 years - now there’s a consistent habit! And while most places had personal trainers on staff, many answers were not supportive about relying on the staff trainers. Many of you who responded to the survey are trainers, or have much more experience than the trainers on staff. One comment was “There are trainers there that will teach you to balance on a ball if you pay them, but I wouldn’t ask them anything.” Another said, “the trainers are mostly clip board idiots, so I go online and read magazines for new ideas.”. “My gym has every piece of equipment and facility you could imagine. Huge free weight room, separate from the weight machines plus yoga room, climbing wall, hot tubs, if you can buy it, it’s there. But 90% of their huge training staff sucks. They tell people to do the dumbest things. It often scares me.”
We got the most feedback to the question about what people would change about the place where they work out. The most common response was about hours - wishing they were open earlier and later on the weekends. Another common complaint was about staffing, “People knowing gym etiquette, more equipment, more serious lifters, employees that were there to help without expecting to be paid as well as keeping the place in order.”" More equipment and bigger free weight area also made the list several times.
Here are a couple of other interesting comments about what people said they would change:
“Fewer frills and more serious lifters 24 hr access people to ask questions of with no charge.” (Hey - we do that on ParrilloZone.com and it’s there 24×7x365!)
“I apologize for the intensity but OH MY GOD! MORE FANS AND MORE AIR CIRCULATION! We train pretty heavy and intense at times and I am never able to get enough fresh circulating air. They won’t open the doors and I end up feeling like I am in an airplane surviving on recycled people air. YUCK. I try and go when there is less of a crowd and that helps. If I was princess in a perfect world, the gym would have a super filtration system oxygenating the air.”
We received some great comments about good things and why folks really like the place where they train:
“There are enough really fit people there to inspire me. Every time I see someone doing something that impresses me!”
“Everyone is serious. Women are not so caught up in looking like a model while training, and the men (except for some young guys) wear sweats and work boots.”
“always clean, always well lit, individual televisions at the elliptical machines, friendly staff, best personal trainer in the state (mine-Eric Morris, Rome, GA), see the same friends every day (motivational), great place to go”
“I actually really like my gym. Even though they’re building a huge ginormous Lifetime Fitness (chain like Balli’s) a hundred yards from my apt. I’ll continue to go to my little gym because of the lack of fluff. Just weights and 
cardio - all you need for the body building lifestyle. Plus it’s not really that crowded so I can get in a good workout. I like to do a lot of super sets and compound sets and it takes the wind out of your sails when, right before you walk up to the second half of your compound, some unobservant person steps in front of you and uses the piece of equipment you were going for. Most are nice enough to work in. But some don’t understand gym etiquette.”
“It is convenient having the gym in my basement, especially when preparing for a show.”
“I started following Phil Kaplan back in the mid-90s and he would always reference Parrillo as a good reputable place for information. Since then I’ve always kept my nose in your web site and the monthly Parrillo Performance Press. I also went through a year of schooling at Fitness Institute with Anthony Abbott when living in South Florida. So thanks to Parrillo, Kaplan and Abbott I believe I’ve got the best up-to-date information along with the best workout corner on the face of the earth! Thanks :-)”
“It’s clean and feels like home when I’m there. I look forward to my workouts, but also to seeing my gym family.”
“I have weights, bench (with lat pulldown and leg extension, adjustable dumbells, bike, squat rack, all in my basement. It’s so nice because I don’t miss any workouts, listen to whatever I want to through a system, and could run up to the kitchen during sets and cook dinner, or have a load of laundry running. Leaves me a lot more time than if I had to travel to a gym, and I have in the past. I really like working out at home.”
“I consistently use my home gym with pleasure and privacy 5 days a week. I used to go to a 24 Hour Fitness facility before work every day. I then started to accumulate my own personalized workout “corner” at home which consists of a large rack of dumbbells, Olympic bar and plates, bench and Life Cycle. I LOVE not having to travel to get to my workout any longer or worry if I’m not looking so spiffy! I’m a single mom of a 2 1/2 year old boy and work full-time and time and convenience are of the essence!!! My “workout corner” is the most precious and sacred space in my home!”
“I live in the Rockies, work out in the garage with the doors open 6 months out of the year.”
“It would be nice to have more hardcore and well educated (in terms of correct nutrition and supplement knowledge) weightlifters as members.”
Thanks again to all of your valuable input! It’s terrific to know what motivates our readers, allowing us to tailor the information that we send your way.
ParrilloZone.com Daily Buzz
Article of the Week: Cooking with CapTri®
It gets old living on baked chicken breasts, steamed broccoli and steamed rice. A lot of bodybuilders are locked into certain ways of preparing the basic bodybuilding foods. It doesn’t have to be that way. Believe it or not, you can enjoy sautéed food and still be perfectly within acceptable bodybuilding guidelines. Parrillo-style bodybuilders are intimately familiar with CapTri® and know that it is a supplement without parallel for adding muscle mass or for melting off body fat. What most bodybuilders are unaware of is that CapTri® can be used to sauté food. Who doesn’t love the taste of fried food? Now the serious bodybuilder can break out of the dietary sameness of baked this or steamed that - now you can enjoy fried or sautéed foods that are totally acceptable: Happy Days are here again! So get out your bottle of CapTri® and let’s get to cooking!
Chicken Fingers: Chicken tenders are the filet of the chicken breast. These succulent little fingers are bone-free, tender, and so easy and quick to prepare that within five minutes you can be eating fabulous fingers. In the off season you might want to bread them with oatmeal flour or perhaps some exotic Panko Japanese bread crumbs. Heat the CapTri® in a pan; don’t get the oil too hot or the CapTri® will burn. Place enough CapTri® in the sauté pan to cover the bottom. If you are cooking your fingers plain, simply lay them in the hot oil. When you see them turn slightly brown, turn them. After browning on two sides, pull one out and cut it in half to test doneness. If there is no pinkness, pull the rest out of the oil immediately. Do not overcook these! Too many inexperienced cooks hammer fingers way too long and this makes them needlessly tough. If it’s the off season you can wet the raw fingers with water and dredge them in oatmeal flour or Panko bread crumbs before you sauté them. Delicious and quick.
Fish Fillets: Trout, cod, haddock, sea bass or any other fish that has been cut in a long filet make for perfect sautéing. Again, in season, simply drop the filet into hot CapTri® oil. Don’t walk away as fish filets cook fast and if you space out and become distracted you will overcook the fish. After a minute (or two at the most) use tongs and turn the filet over. The fish will need even less time on the second side. I love trout filets dredged in Panko bread crumbs and sautéed in CapTri®. These crunchy, delicious, protein-packed fish filets have a high calorie on account of the CapTri®. Cod or haddock are tremendous: white fish will often flake as they sauté. Don’t worry about that: simply use a slotted spoon and lift the flaked fish bits out of the CapTri. If the fish was sautéed in canola oil or vegetable oil you would want to drain the fish before eating; because it’s CapTri® you’ll want some of the oil. I like to throw these CapTri® drenched haddock chunks onto brown rice. Delicious! Shrimp and scallops are also terrific sautéed in CapTri®.
Potatoes and Onions: I love potatoes fried in CapTri®, particularly when mixed with strong red onions and diced red or yellow bell pepper. I can eat this mixture for breakfast, lunch or diner. Like the rest of the bodybuilding world, I had resigned myself to forgoing this taste treat for the rest of my life - until the advent of CapTri® sautéed potatoes and onions. The procedure is simple and made simpler with the purchase of an $8 kitchen implement: a dicer. Also called a mandolin, you can pick up a slicer/dicer at any Wall Mart. Run your potatoes across the razor edge of the mandolin and produce perfectly sliced thin cuts of potatoes and onions. Slice the potatoes, onions and peppers into thin slices and drop them (carefully) into preheated CapTri®. I use enough oil to cover the bottom of a Teflon skillet, perhaps 1/8th of an inch of oil. Use a rubber spatula or a wooden spoon to stir the mix. Make them as crispy as you like. Delicious, and totally acceptable as a legitimate bodybuilding meal.
Sautéed Fibrous Vegetables: Use the razor slicer and sauté a mound of fibrous vegetables. In a single pan I will sauté bell peppers, broccoli, onions, carrots, spinach and asparagus. I love them all so usually I sauté them all at the same time. Start with the bell pepper, carrots, broccoli, asparagus and onions as these need more time to break down. Add the spinach at the very end: spinach leaves need very little cooking and are loaded with water. Add spinach last. Don’t cook these vegetables over high heat. This combination needs to be broken down at a slower rate. Don’t use too much CapTri® and don’t use too high a heat. Allow the hard fiber of the bell pepper, carrot and onions to break down first. Don’t rush the process. The final finished product is a fabulous pan full of fiber. I make a giant skillet full and store the remainder in the refrigerator. Bring the fiber to life in the microwave.
These are just a few CapTri® possibilities…for more recipes, order the CapTri® cookbook or visit www.ParrilloZone.com Healthy Recipes section. Order a bottle of CapTri® or the newest addition to the Parrillo supplement armada: Butter-flavored CapTri®…1-800-344-3404 or visiting www.Parrillo.com.
ParrilloZone.com Healthy Recipes 
Healthy Recipe: CapTri® Fries
2 lbs potatoes
1 qt. CapTri®
“No Salt” or other sodium-free spices
Roasted Red Potatoes
Scrub potatoes clean. Wtih a sharp knife cut into 1/4 inch fries. Place cut fries into cold water and chill. When ready, turn Fry Daddy on and follow instructions for frying. Use CapTri® in place of conventional oil. Remove fries from water and pat dry with paper towel. Fry until desired crispness. Add “No Salt” or other spices after frying.
Let Fry Daddy cool before covering. Store CapTri® in Fry Daddy for next use if within a week. Otherwise store in a bottle container on shelf until next use.
To your health,
The Team at Parrillo Performance
Parrillo Performance
p. (800) 344-3404
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