And you don't seem to grasp there is little to no basis in reality for how this functions.
Then again, what easily attainable numbers would you use? Answer that!
And you don't seem to grasp there is little to no basis in reality for how this functions.
The local commander set the bar, no one else. I was passing PT tests with a mid 80%.
Jesus christ.
Me too. I need to be around 175. I do have some muscle mass though. I do lots of squats and pushups and curls.
I won't, and you can't make me.Then THAT is the bar. It's not like its IMPOSSIBLE for anyone to meet a BMI standard. As an extreme example, eat 1000 calories a day. I guarantee that you'll get there.
Then again, what easily attainable numbers would you use? Answer that!
Caliper test.
I won't, and you can't make me.
But that only measures body fat. And is inaccurate. OMG WHY WOULD YOU USE THAT?!?!?
BTW, what were the results of your last caliper test?
The problem with caliper tests is that they are hard to learn how to do properly, so it takes more time to train people how to do them. That and the fact that they can have a wide margin of error are the two main reasons they aren't used regularly.But that only measures body fat. And is inaccurate. OMG WHY WOULD YOU USE THAT?!?!?
BTW, what were the results of your last caliper test?
The problem with caliper tests is that they are hard to learn how to do properly, so it takes more time to train people how to do them. That's the main reason they aren't used regularly.
It wasn't the bar for my job.And I'm not saying you should. But if BMI is the bar for employment, health insurance, blowjob discounts, or whatever, then its the bar. Sure, it can be changed/adjusted/thown out/etc but until then everyone has a choice to meet it or not.
Curious, what's your reasoning?I for one, do not condone the use of a pressure cooker to make stock. And I make a LOT of stock.
Curious, what's your reasoning?
And stop shitting up my thread with the BMI argument, assholes. BMI is bullshit and makes no allowance for frame size or muscle mass. </discussion>
Right - I should edit the first post with this. When you're using the pressure cooker, the goal is to simmer with the pressure cooker, not boil - you want an extremely faint hiss coming out of it, not a steam whistle. Having a rolling boil happening will result in cloudy stock, like you say.boiling a stock in general will coagulate and cloud the end result, even passing it through a chinois. . You certainly can do it, but i roll old school and make multipurpose stocks. also, for chicken stock, i add chicken feet for extra gelatin and flavour. try it, it's awesome - great for thickening a sauce reduction. I have a couple ginormous stock pots and make huge batches, especially in the fall for soup-making season.
Curious, what's your reasoning?
And stop shitting up my thread with the BMI argument, assholes. BMI is bullshit and makes no allowance for frame size or muscle mass. </discussion>
I have recently found a pho place for 7 bucks