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Thread: a day after partying

  1. #1

    Default a day after partying

    So every now and then I let lose and drink more than I should maybe once a month. My question is what is the best thing to do the next date regarding dieting. Do you continue on like normal or is it better to eat other things until your body is recovered?

  2. #2
    Join Date
    Mar 2008


    You need to kickstart yourself back into being able to train. After a night of drinking you lose nearly an entire week of supplements, vitamins, minerals, and proteins. So, in order to do that, flush yourself out. Drink 2x more water than normal (without overdoing it, don't get yourself water intoxication) take supplements/vitamins in the morning, then again at night for the following 2 days. Make sure you use milk thistle, probably when you get home from drinking and for the following 2 days.

    This is in no way a sure way to get things back to normal before the drinking, but it may help to get you started back to the normal regiment faster. Hope this helps.

    As for diet, you need to eat more after drinking. You need to replace all that was lost during the night.

    "Whether you think that you can, or that you can't, you are usually right."
    - Henry Ford (1863-1947)

  3. #3


    Menudo and Ginger Ale for breakfast.

  4. #4


    Quote Originally Posted by StrappingYoungLad View Post
    Menudo and Ginger Ale for breakfast.
    The band? Is that to help you vomit?

    Age: 27
    Height: 5'9
    Weight: 225

  5. #5


    If you haven't used the "search" feature, give it a try. You might just be able to find some answers on your own...imagine that.
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    I'm saying this because I will not spoon-feed info that is right there in front of you. But I will point you in the right I just now have.

  6. #6


    Quote Originally Posted by ViennaOak View Post
    The band? Is that to help you vomit?

    Ha ha ha...

    El Menudo

    Take three kilos of tripe, (menudo), wash it off well, trim out most of the fat, cut it into one inch squares. Drop into a pot of boiling water, simmer a few minutes and drain. Put back into pot, and add one calf foot, or two pigs feet, cut up a bit. Cover well with water, and add:

    * ½ head garlic, whacked
    * several small hot red chiles
    * 2 onions, sliced
    * 3-4 bay leaves
    * 1 tsp salt
    * tsp black peppercorns, broken
    * 2 Tbl dry leaf oregano
    * 2 tsp cuminos seed, crushed

    Put this on a very slow fire for several hours until very tender. Drain, saving liquid. Wash tripe. Remove bones from feet, or can leave feet whole until served. Return feet and tripe to liquid, cool and reserve. Refrigerated, this keeps well, and freezes fairly well.

    El Posole

    While the menudo is simmering, cook the posole. This is the corn part, the Nixtamal, the magic. For the best, you started a couple days before with a good, native white corn. You soaked it in lime water, rubbed the skins off and washed it well, and it is ready to work with. This is a lot of work.

    Frozen posole corn is also good, and canned posole/ hominy corn also will do. For this much of a recipe, you want several handfuls of dry white corn to start with, or a kilo (2 lb) package of frozen posole corn, or a gallon can of posole/ hominy corn. Drain the corn and wash well. Cover with water. Bring to simmer and add a half head of garlic, whacked up a bit. Simmer gently till tender. Drain, and if you are not going to finish the Menudo immediately, cool the corn quickly and refrigerate it. Warm posole corn by itself ferments quickly, and should be kept either very hot or very cold until cooked in with the menudo. It will keep 3-4 days in the refrigerator, but freezes poorly.

    El Chile

    Take one half pound of whole dry red large chiles. (The Mexican chiles are good, but the ones from Northern New Mexico, particularly from around Chimayo, are the best in the world. For this reason, the Menudo done here in the central part of New Mexico, using the Sonora recipe, is the best there is.) Put the whole dry chiles on a hot dry grill or frying pan and toss around a bit until just barely beginning to color. Be careful, they scorch easily. Remove, let cool, remove stems and most of the seeds. Cover with boiling water and let steep 15-20 minutes. Run through a food mill or a food processor, discard skins.

    To chile pulp add:

    * 2 clove garlic, minced
    * pinch cumin seed
    * Tbl vinegar
    * tsp oregano
    * pinch of salt
    * tsp sugar

    Simmer up gently for a few minutes. Cool and refrigerate. If you have any chile eaters around, this will be nowhere near enough chile for the amount of menudo made above, but will give you the idea. This is the basic Mexican Red Chile sauce, and is good with everything.

    The Finish

    Now you have all the parts together. To finish the Menudo, take a nice heavy dutch oven or saucepan, and add:

    * 4 Cups Menudo tripe and liquid, divide it out evenly.
    * 3 Cups drained Posole Corn
    * 1 to 2 Cups Red Chile Sauce
    * Enough water, stock or even a bit of beer if needed to make a fair bit of juice.

    These proportions are, of course, strictly to taste. Bring all gently to simmer, while adding:

    * 2 cloves garlic, fine ****
    * 1 Tbl vinegar
    * 1 Tbl leaf oregano
    * 1 tsp cumin seed
    * grind of black pepper
    * dash of salt

    Simmer for a few minutes. Serve with hot tortillas, and a small plate with a pile of dry oregano, some lime slices, piles of ****ped cilantro, ****ped onion, salt and some hot chiles.

    Menudo has been called "Breakfast of Champions", and there is no better cure for a hangover.

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