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#16 (permalink) |
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Join Date: Mar 2003
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Don't forget to chew gum afterwards...kim chi is pungent!
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The more I learn, the more I realize how little I know. Slow is fast; fast is slow. Love it, leave it or fix it. Last edited by Tom Yum; 01-17-2007 at 09:25 AM. |
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#17 (permalink) |
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If you want a very good resource regarding training to be in shape for martial arts, check out "The Fighter's Body: An Owner's Manual: Your Guide to Diet, Nutrition, Exercise and Excellence in the Martial Arts" by Loren Christensen and Wim Demeere. You can find it at amazon.com or go right to Loren's site: http://www.lwcbooks.com/books/fightersbody.html
Yours in Training, Alain www.burrese.com |
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#18 (permalink) |
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Pushups and pullups for upper strength
sit ups... duh running for endurance (close and longe range running) kicking and weights for leg strength stretching for life. this is basic for most of any martial arts. The rest comes with application and using what you have (bags, etc) Best thing is application. Sparring and schooling if you can get it. -Anti
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"Feel no Pain; Fear no Man"-Anti "Calm, Aware, and under Control. Manipulate your body as a whole and believe you control the very water in your hands. Let everything flow around you as though it flowed within you. This is your stance in a fight and your stance in life. Live it, don't force it." -Anti --Site- |
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#19 (permalink) |
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Tiens, voila du boudin, voila du boudin, voila du boudin Pour les Alsaciens, les Suisses, et les Lorrains Pour les Belges, il n'y en a plus, pour les Belges, il n'y en a plus Ce sont des tireurs au cul. Tireurs au cul |
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#20 (permalink) |
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Yes! I like to balance out the spiciness and saltiness of kim chi with some kind of grilled meat, ideally beef.
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The more I learn, the more I realize how little I know. Slow is fast; fast is slow. Love it, leave it or fix it. |
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#21 (permalink) |
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and threow in some shshi while you're at in btw you can buy sushi making kits tom then just use imatation crab or real crab that's cooked
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Tiens, voila du boudin, voila du boudin, voila du boudin Pour les Alsaciens, les Suisses, et les Lorrains Pour les Belges, il n'y en a plus, pour les Belges, il n'y en a plus Ce sont des tireurs au cul. Tireurs au cul |
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#22 (permalink) | |
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Quote:
Grilled tongue is good!
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#23 (permalink) | |
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Quote:
Kimchee doesn't go great with sushi, generally speaking.
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#24 (permalink) |
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maybe sushi and a noodle soup
then kimchi and the rest of the korean food anyone like thai food?
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Tiens, voila du boudin, voila du boudin, voila du boudin Pour les Alsaciens, les Suisses, et les Lorrains Pour les Belges, il n'y en a plus, pour les Belges, il n'y en a plus Ce sont des tireurs au cul. Tireurs au cul |
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#25 (permalink) | |
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Quote:
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The more I learn, the more I realize how little I know. Slow is fast; fast is slow. Love it, leave it or fix it. Last edited by Tom Yum; 03-19-2007 at 03:02 PM. |
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#26 (permalink) |
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what if the're vegan lol
sir would you like some chalk like tofu with your kimchi
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Tiens, voila du boudin, voila du boudin, voila du boudin Pour les Alsaciens, les Suisses, et les Lorrains Pour les Belges, il n'y en a plus, pour les Belges, il n'y en a plus Ce sont des tireurs au cul. Tireurs au cul |
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#27 (permalink) |
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Chalk-like...lol. Go for the fried tofu. Tastes better.
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The more I learn, the more I realize how little I know. Slow is fast; fast is slow. Love it, leave it or fix it. |
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#28 (permalink) |
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Join Date: Aug 2006
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GAWD! You guys are aweful!
I like curry myself....not Korean...
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#29 (permalink) |
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So what's the best asian food I vote for either korean or thai.
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Tiens, voila du boudin, voila du boudin, voila du boudin Pour les Alsaciens, les Suisses, et les Lorrains Pour les Belges, il n'y en a plus, pour les Belges, il n'y en a plus Ce sont des tireurs au cul. Tireurs au cul |
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#30 (permalink) |
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Join Date: Aug 2006
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I only get Chinese!
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![]() Banner by www.fiveancestors.com http://itatigerforum.proboards103.com/ *It's not the size of the dog in the fight - it's the size of the fight in the dog* |
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