The Blogosphere Expands: Introducing the fantastic men of GainTirade

I am very happy to introduce an exciting new gainer podcast/comic/blog/recipe library/general multimedia awesomeness created by my two dear friends, Matt and Pete. It's called GainTirade and it's awesome.

Matt and Pete are a very cute, committed, whip smart and hilarious encourager/gainer couple and they have put a ton of effort in to start up a very fun, interesting, engaging podcast. It deals with the various ins and outs of having a relationship that has gaining as a central aspect, and generally existing within the gainer/encourager community.

It's funny, it's really well done, the podcast is updated every Sunday, and if you have a tumblr, you should most assuredly follow them there so you don't miss any of the adorable comics Matt makes. Give it a listen and a look over, if you're reading my blog, I am sure you'll enjoy it. And check out and follow their twitter too!

And to all a good night

Merry Christmas guys!

So, I know this blog is usually about the joy of excess, and I mean, obviously, Christmas feasting is a gainer or encourager's societally indulged wet dream. I personally have a whole tin of Christmas cookies a dear friend sent to me to stuff the BF but, in this time of happiness and excess, I just wanted to mention to remember to, if you can (and don't feel bad if you can't, it happens to the best of us), try and donate to someone less fortunate than you. I did a lot of donating this season with Heifer.org, an organization that donates animals to families in developing nations to help them eat and be financially self sufficient and successful.

You can see their whole catalogue of ways to donate here.

I am so blessed to be able to give to others, and I hope you all are too. I hope you all have a wonderful Christmas, and it leads into a prosperous, exciting, healthful and healing 2011. Thanks for reading.

Have the merriest of Christmases.

350,000 Hits! Jesus that's a lot of horny people

I just got an email from my hit tracker service that I got my 350,000th hit for the blog! That means there have been 50,000 hits to this blog since the tail end of March -i.e. 50,000 hits in about 3 and a half months. This blows my mind. Thanks everyone!

-Get A. Snack

P.S. The above image of a hot bellied guy off the interwebs is totally unrelated to this post, I just thought you guys would like it!

Recipes for Summer Gaining: EagleDancer's Bread Pudding

Another recipe in the summer gaining series, this time brought to you by Eagledancer, a long time encourager and passionate cook. I haven't tried this one yet, but, judging from the amount of weight Eagle has packed onto his partner, I imagine it's as tasty as it is fattening. In his own words:

"Since we now live in Arizona, I don’t really do “Summer” recipes. Here in the “Valley of the Sun” (which is what the better business bureau calls the “Greater Phoenix Metropolitan Area) we only have two seasons…Spring and Hell. The SigO tells me it’s worth having 2 months of Hell in exchange for 10 months of Spring. It’s common for us to get triple digit (Fahrenheit) temperatures by May, and it hit 115 or above a number of times last year.

All the locals are in awe about what a mild Summer we’re currently having, given the fact it hadn’t hit 100 until the first week of June.

Here’s a recipe that has the three essential ingredients for the best “jiggle” factor when it come to a happy belly—fat, sugar, and carbs. It helped add inches to the SigO, who has a weakness for bread (not to mention, for fat and sugar…). Since he’s gone from size 30 jeans to size 38s, and those are getting tight, he’s insisted I cook “low fat/low calorie dinners” and then he makes peanut-butter and honey sandwiches 90 minutes later for his 4^th or 5^th meal of the day, which he tends to scarf down in the kitchen before rushing back to the TV.

This is my modification of an old fashioned treat, bread pudding. I should also mention as an American Indian, we have a variation of this on our reservation. We call it “Tsoopa” in our language. It’s made with Pueblo Indian bread which is baked in our outdoor “beehive” shaped ovens. This bread is a regular part of our traditional diet, but since it has no preservatives, if you don’t eat it quickly, it tends to go stale in the dry humidity, and quite “hard.” As a result, a recipe for “stale” bread for us is very practical. The main difference to me is that the Tsoopa is made with cheese, so it’s not considered a dessert. As a result, I had to learn about non-Indian Bread Pudding from a non-Native sister-in-law from the American South. I like to add Kalua, because I think it makes sweet things taste better, the way bacon makes almost anything taste better.

In my version, I use 2 cups of heavy cream, which provides a base of over 1,600 calories and over 170 grams of fat to throw in with over 400 calories from the ¼ cup of butter, not counting the additional calorie help from the bread, sugar and eggs. To be honest, while I’m including for completion’s sake an additional recipe for a topping, I almost never make it because most of the bread pudding is eaten by the SigO immediately after I’ve taken it from the oven and it’s too warm to pour the sauce over.

At one point, the SigO and I were in a Seattle bakery outlet store buying loaves of bread at an incredible savings, and he mentioned to the cashier, “This bread has put 20 pounds on me!” Of course, that was about 60 pounds ago…"

Eagledancer Bread Pudding

Ingredients:

2 cups Heavy Whipping Cream
1/4 cup butter
2/3 cup brown sugar (light or dark, depending on taste preference)
3 eggs
2 teaspoons cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon vanilla extract1 tablespoon Kalua coffee liquor
3 cups bread, torn into small pieces. (French bread works well…however, I’ll often buy a nice loaf of cinnamon-raisin bread to use, in which case I’d eliminate the extra cinnamon. Don’t stress on the type of bread—after all, one of purposes of Bread Pudding is to use up stale bread. On the other hand, I buy the cinnamon-raisin bread to use for the pudding, and I’m not going to wait for it to go stale…)
1/2 cup raisins (if I’m using the cinnamon-raisin bread, I’ll cut the amount of additional raisins in half…)

Directions:

1. In medium saucepan, over medium heat, heat the cream just until film forms over top. Combine butter and cream, stirring until butter is melted. Cool to lukewarm.

2. Combine sugar, eggs, cinnamon, nutmeg, vanilla, and Kalua. Beat with whisk (or an electric mixer) until smooth. Slowly add cream mixture.

3. Place bread in a lightly greased 1 1/2 quart casserole.

4. Sprinkle with raisins if desired. Pour batter on top of bread.

5. Bake at 350 degrees F for 45 to 50 minutes or until set. I do the old-fashioned thing of poking it after 45 minutes with a wooden toothpick to see if it comes out “clean.” If the pudding is sticking to the toothpick it needs to bake a little more. Serve warm.

If you make the sauce to put on top of your bread pudding, adjust the sugar in the bread pudding recipe, change it to 1/3 cups sugar (the sauce has the other 1/3 cup in it).

Bread Pudding Sauce

Ingredients:

1 cup whole milk
2 Tbsp. butter
1/3 cup granulated white sugar
1 tsp. vanilla
1 Tbsp. flour
dash of salt

Directions:

Mix everything together and bring to a boil for 3 - 4 minutes, stirring constantly. Set aside for 5 minutes, then pour on warm bread pudding. The reason I don’t use heavy cream in this one is because you need to boil it, and milk is less likely to scorch.

Recipes for Summer Gaining: Grimmwolf's Southwest Pasta Salad

The next recipe in our series comes from Grimmwolf, the encourager formerly known as the gainer JockBalloon. Grimm knows a thing or two about gaining- he packed on around 100lbs of fat to his frame after quitting wrestling after high school. See pic:


Recently he's chosen to embrace his inner encourager, to drop a bit of the belly and concentrate on getting really muscled. But don't forget, from personal experience, he knows just how to get a guy fat.

So, try this spicy pasta salad -it's tangy, easy to make, and ripe with calories. And while you're eating, be sure to check out GrimmWolf's Tales, a new gainer fiction blog written by the chef himself. Here's the recipe, in his own words:

Grimmwolf’s Southwest Pasta Salad:

2 boxes of your favorite pasta (I like to mix it up between two different types. Organic tastes better. NO ELBOWS.)
3 Bell Peppers: One Yellow, One Orange, One Red (you can swap in a green or any other bell peppers)
1 One Yellow Onion
2 ears of Sweet Corn.
3 Chicken Breast
1 Avocado (Yes we've seen these before)
Mayo, Hot Sauce, Lime, Little bit of Chipotle.

Before you start, note that a lot of this needs a grill. Either inside or outside, no using a George Foreman. All else fails u can use a pan but I wouldn’t recommend it.

First slice and de-seed all the pepper. It’s easiest if you do it in quarters or halves first. You wanna fire roast the peppers slightly, enough to char the skin and meat but not enough to dry out the veggies. This is going to apply for all the others veggies after the pepper. After the peppers are ready, dice them to thin bit. Go across the side to give you short bits and then put them into the bowl.

Make sure you have cooked the sweet corn before hand; this should be done before you start the pasta salad. But the corn on the heat and as it begins to get marks from the grill get turn it. Once the corn is nicely charred, slice the corn from its cob and put it in the bowl with the peppers.
Repeat the process with the onion that you have with the other veggies. Remove the skin, slice and lightly char. Then dice and drop it in the bowl.

Cook up the chicken, again nice char marks are a must! Then slices it up and again into the bowl.
Avocado. Can be done either slightly charred or just regular. Cut into small wedges and then when it is read (they will take the shortest time).

I’m not telling you guys how to cook your pasta. Cuz it all depends on taste. Anyway once all the items are ready you can toss them in with the pasta. Now on to the Southwest Mayo, to make it a pasta salad.

I can’t give you appropriate measurements because it again depends on your preference with how much sauce/mayo you like with your salads.

Either use homemade mayo, or take your regular store bought mayo (not lite) and mix it in with the hot sauce, chipotle, lime zest and juice. When it is all mix, the southwest mayo should appear a light pink. Obviously the redder it is, the more heat is going to be in it.
Its good cold and hot, as a meal or a side.

The Blogosphere Expands: Gym & Buffet

Hello faithful readers,

Just wanted to do a quick post to inform you all about Gym & Buffet, a new blog about lifting, eating, gaining, and general hotness. It's written by an adorable gainer/encourager couple, consisting of the currently growing G (whose transformation is pictured below),


and the formerly gaining, currently encouraging G, whose sadly now downsized belly is pictured here:




It's very smartly written, full of workout tips, insights into gaining, and is def. worth adding to your list of gainer/encourager blogs. And I mean, the pictures don't lie; these boys know a thing or three about growing a grade a ex-jock belly. Check it out and enjoy.

Recipes for Summer Gaining: Victor's Florentine Chicken Ring

So, I asked my friend Victor for a gainer friendly recipe. Being that Victor is 6' tall and 300lbs of beautifully fattened gainerman (up from 140lbs) he knows a thing or two about making yummy food that gets you growing.

Photographic Evidence of Victor's knowledge of good food:



He's literally twice as big as he was in high school. Drool. Onto the food!

Here is his recipe, and his words:

"This is a dish that I got from my mother over 15 years ago, and it is a perennial favorite with all my friends and family... Pretty much everyone I serve this to falls in love with it, and with good reason, too: the ingredients are simple, familiar, unfussy, unpretentious, easily storebought, and easily prepared.

It is hearty enough for the most diehard gainer or bodybuilder -- chock full of high-protein chicken breast and nutritious spinach -- yet is cheesy and carby enough to serve as a great comfort food too. The presentation is elegant enough for serving at a classy brunch, lunch or dinner party. Good playmates include a simple leafy green salad, a bowl of crisp chilled watermelon and cantaloupe, and some fudgy dark chocolate brownies for dessert. My beverage of choice is Coke, but if you're into wine, just go with a chilled Chardonnay or some other white wine to accompany this chicken ring."



INGREDIENTS:

- 4 chicken breasts, cooked thoroughly and cubed

- two 10-oz packages frozen chopped spinach, thawed and well-drained

- 1 cup mild cheddar or American cheese, shredded

- 1/2 cup mayonnaise

- zest of 1 lemon

- 1/2 tsp salt

- 1/2 tsp ground nutmeg

- 2 tubes refrigerated crescent rolls (8 count each)

- 1 refrigerated pie crust

DIRECTIONS:

1. In a large bowl, mix the chicken, spinach, cheese, mayonnaise, lemon zest, salt and nutmeg until a homogenous blend is created.

2. Preheat oven to 375 degrees. Move oven rack to middle position.

3. Unroll pie crust onto a lightly greased pizza pan or pizza stone. Using a sharp knife, cut an 8-pointed star about 4" in diameter in the center of the crust.

4. Scoop the chicken mixture evenly onto the pie crust in between the star and the outer edge, staying about 1/4" away from both. Pat and mould the mixture until an even ring of filling is formed.

5. Unroll the crescents and separate them into individual triangles. Begin to cover the filling with crescents, by laying the wide end of a crescent at the outer edge of the pie crust; the narrow point of the triangle should be touching the 8-pointed star. Continue with remaining crescent rolls until the entire filling is covered in triangles. Note that small gaps may remain in between triangles; this is OK, as it allows for steam to escape. Also note that you may not use all 16 of the crescent rolls.

6. Using your fingertips, tuck and seal all the edges of the triangles into the pie crust on the outside edge of the ring. Do the same thing on the inside by rolling up the segments of the star and tucking the points of the crescent rolls into them. The end result should look like a giant donut.

7. Bake in the preheated 375-degree oven for 20-25 minutes or until the crescents are golden-brown. Serve piping hot by itself for brunch or lunch, or with a side salad as a dinner entree. Yield 10-12 servings.

I suggest you try and eat as many servings at once as possible, rub your belly and enjoy.