Mark Wahlberg and Dwayne “The Rock” Johnson add immensity to the term “movie buff” as their new action-crime-comedy, “Pain & Gain,” hits theaters this weekend.
In the Michael Bay film, Wahlberg and Johnson play body builders who hatch a meatheaded plan to extort money from rich guys in early 90s Miami Beach. When these American dreamers turn out to be nightmarish thugs, all sorts of Bayhem ensues.
We all know Wahlberg and The Rock will fill up the big screen, but here’s five facts about “Pain & Gain” that you may not know.
The Rock Needs Food!
1. If you’ve ever seen The Rock throw “The People’s Elbow,” you may have thought he could simply walk off the wrestling mat and be ready to play a body builder on set. But that’s not the case. According to USA Today, besides upping his workout regime, the 6’4″ former wrestler put on “12 to 15 pounds of muscle” by going on a crazy calorie binge that amounted to seven full meals a day, topping out at over 250 pounds.. Here’s how he divvied up his daily allowance of “good complex carbs and protein/fat sources.”
Breakfast: 10-ounce beef fillet, 2 cups of oatmeal, two-egg omelet.
Brunch: 8 ounces of cod, 12 ounces of sweet potatoes, 1 cup of steamed veggies.
Half lunch: 8 ounces of chicken (we’re assuming not fried), 2 cups of white rice, 1 cup of veggies.
Lunch: 8 more ounces of cod, 2 cups of rice, 1 cup of veggies.
Lunner (or maybe dunch): 8 ounces of steak, 12 ounces of baked potato fries, a salad.
Dinner: 10 more ounces of cod (really, can you ever get enough cod?) 2 more cups of rice, another salad.
Late-night snack: 30 grams of casein protein powder, 10-egg-white omelet (yes, 10!), 1 cup of veggies, a tablespoon of Omega-3 to wash it down.
2. After going 150 days on that diet without cheating, The Rock broke his fast in the grandest of fashions. According to Muscle & Strength, Johnson went on a three round eating bender that consisted of 12 pancakes, followed by four “double dough pepperoni pizzas,” followed by 21 brownies and a jug of milk. Apparently The Rock isn’t much into moderation.
Check out my New blog about interesting food experiences My Yumm Food Diary
About a month ago, I made a life altering decision. While on paper it sounds petty, simple and mundane—it was quite the opposite in all actuality. In an effort to decrease stress and create an opportunity to spend time with my family, I became disconnected. I have closed my personal social media accounts (Facebook, Google+, etc). I have not blogged, nor have participated in any major online activity—this includes checking my personal email. While at the time, I was honestly attempting to isolate myself due to many personal and family issues. I have since realized this decision was surprisingly life changing.
My life of cyber detachment all began after a trip to the doctor’s office to discuss the onset of migraine headaches. While I joked regularly Continue reading
Biryani is a traditional rice recipe in South Asia. Biryani is actually very special and popular main rice dish in India and Pakistani cuisine. Particularly in Hyderabad, India and in Karachi, Pakistan. Biryani is considered part of the Muslim Food in Indian cuisine, so Biryani is usually more popular in regions with significant Muslim population. Biryani is also served on special occasions weddings, parties, Eid-ul-fitr, Diwali etc. There are many varieties and flavors of Biryani such as Hyderabadi biryani, Sindhi Biryani, Shan Biryani, Prawn Biryani, Vegetable biryani and many more.
Making Biryani is considered a bit difficult and time consuming. Traditionally Biryani is prepared using a combination of spices and preparing all these spices takes time. So today I am sharing with you a very special Biryani recipe which is very simple and easy to make. It is Chicken Biryani recipe and its very delicious biryani recipe, despite the fact that we are going to make it the easier way there will no compromise on taste.
1 kg chicken (breast and chicken thighs) Continue reading
Saag is a Spinach and Mustard Leaves based curry dish eaten in India and Pakistan with bread such as roti or naan. Saag can be made from spinach, mustard leaves, or other greens, along with added spices and sometimes other ingredients.This is a popular variety made from mustard leaves (Sarson) only. It is regarded as the traditional way of making saag and is traditionally served with makki di roti, which literally means (unraised) corn bread. It can be topped with either butter or more traditionally with ghee.
MinCooking Time 20 Min
Ready In 40 Min
Sarson ( mustard leaves) 1 bunch