Lift Smarter, Get Bigger

Your body won’t change unless your workouts do. “You need to find new ways to stimulate your body to boost your strength,” says Mark Philippi CSCS, a former America’s Strongest Man. Use Philippi’s techniques to overcome these three common barriers.
Problem
You’re unable to bench more weight Fix it with heavier loads. Try “eccentric lifting,” in which you focus on lowering the weight during a bench press rather than lifting it. Load the barbell with 80-120% of your 1-rep max (for example, 50 to 70kg if your 1-rep max is 60), and take 4 to 5 seconds to lower the weight while keeping tension in your chest. Have your spotter help you press the bar back up as fast as possible, and then repeat. Do 2 to 4 sets of 3 to 5 repetitions each.
Why it works Your body can handle more weight as you’re lowering the bar than as you’re pressing it up. Repeated lowering of a heavy weight will slowly help your body adapt and learn to handle more weight in general. Eventually, you’ll be able to press a heavier load too, says Philippi. The slow lowering also creates a lot of tension in your muscles as they work hard to keep the bar stable. That builds more size.
Problem
Your legs need a boost Fix it with partial reps. Set up a box about 5cm behind your body. As you squat back, sit on the box so your upper thighs are parallel to the floor. Then stand back up. Complete 1 to 3 sets of only 1 to 3 reps each. As you become stronger, use higher boxes and add weight, which creates more tension.
Why it works The box removes all momentum where the lift is most challenging, which forces your muscles to work harder to start back up. And by limiting your range of motion, you learn to handle heavier loads.
Problem
Your programme needs an upgradeFix it with new rep counts. Eliminate the 10-rep, 3-set routines. Follow this 6-week guide using just one of the lifts you normally do.
Why it works Your body quickly adapts to the number of reps you perform, but it takes a while to adjust to the exercises you do (that’s why you can keep using the same exercises). By changing your rep ranges on a weekly basis, you’re gaining benefits from the repeated movements while always pushing your body in new ways—and that helps you increase strength. When you improve in each workout, you add new muscle.

Source from http://www.mens-health.com.my

Raw Iron Biceps Training: Add Mass To Your Arms

You can never have too much of a good thing. Except when it comes to biceps. Unless they are sitting upon a dangerously unbalanced physique, or being held to the upper arms by insanely weak triceps, you can never have biceps that are too big. You train them as hard as you can, because you want them to grow. When they grow, your upper body takes on a new level of thickness, power, and perceived force. People notice big biceps. And they also notice when a lifter does not have big biceps. If you're looking to blow up your upper arms, you're in the right place. Let's check out a few ideas for moving up the upper arm measurements.
You've gotta use raw iron. It's that simple. You gotta pick up barbells and dumbbells and you've gotta lift them. The machines in your gym might have comfortable handles, and you may believe they're giving you a 'pump' like you've never see before. But picking up actual iron is true work. Picking up the iron is what tears up your muscle fibers, forces new growth, boosts your appetite, and really moves your body to something it's not. You have to force your body to do something it's never done - and 15 sets of heavy iron biceps barbell and dumbbell work sounds perfect!
You should also be eating more food. You want to gain new inches on your upper arm, right? Those inches are going to be made of new muscle which is actually pretty heavy. You've see how huge a 16-ounce porterhouse steak is, right? Stack FIVE of them on your body to match how much size an additional ten pounds of meat will give you! Building that kind of size means you'll be adding some heavy weight to your scale as well. New muscle comes from hard training, lots of sleep and of course, a caloric surplus. Eat more food. Eat steak, chicken, and piles of rice and potatoes.
Finally, organize the things in your life so that biceps training can take more of a pivotal and central role. Don't stand by idly and let afternoons go to waste, watching TV and eating chips. Train the biceps twice a week if your schedule and recovery abilities allow for. Take more time rest between sets to flex the upper arms, and massage and flex them on the off days. Stop making everything your life easier. Make the training harder, the calories greater - and soon your biceps will be bigger!
If you want to get in the best shape of your life - you need to check out Primal Muscle. There you will find the hottest training strategies, nutrition tips, diet plans, and even custom workouts... plus you will have access to world-class sports supplements that will help you reach your goals fast... don't delay - visit the Primal Muscle Training Blog today!

Source from http://ezinearticles.com/

Latte vs Macchiato

How did coffee become so confusing? With all the French and Italian words associated with coffee, the average person is often dumbfounded and sometimes, will not know what to order.
This article will tackle two of the most common terms associated with coffee the “latte” and the “macchiato”.

The word “latte” is Italian for milk and naturally, in Italy, caffelatte is used to describe coffee mixed with milk. In other countries nowadays, particularly English-speaking ones, use the term latte to indicate a certain kind of coffee. In Italy, ordering latte will make the server give you a cup of milk and no coffee included obviously.

Today, Latte or Caffe Latte is an ever-present part in coffee menus all over the world. It should be noted that the latte version of coffee many uses in different parts of the world is an American version. In essence, latte which is derived from the Italian, caffelatte ñ the type of drink is just a simple cup of coffee with milk. The ones that you order in restaurants and cafes nowadays are made in a specific procedure as pioneered by the Americans.

The reputed to be the ìAmerican latteî inventor is Lino Meiorin. Being the first Italian trained barista in the bay area in California, he made truly Italian cappuccinos which were found by the local market as being too strong. So Meiorin made adjustments making a cappuccino with larger portions of milk to lessen its strength. He called the drink ìcaffe latteî; knowing that he only added more latte (milk) on the drink. The customers seemed to like it and soon it picked up and spread all across the state.

Macchiato is also an Italian word meaning, ìmarkedî or ìspottedî. Caffe Macchiato therefore, literally means ìmarked coffeeî. Originally, this came to happen because people ordering espressos want some milk on it. Serving waiters find it difficult to determine which is which since coffee, with or without small amounts of milk, looks just the same. The espresso with milk is then marked (macchiato) for easier recognition.

Americans had another way of reinventing this variant. Macchiato, as an American invention, is typically added with foam, which in turn, confused a lot of people that the meaning of macchiato is îfoamî and foam is the actual marking agent in caffe macchiato. In truth, the original marker is simply steamed milk, nothing else. The caffe macchiato has evolved with the help of business marketing along with other factors.

Later latte and macchiato are both foamed which has become more confusing for many. A true Italian latte is never foamed but outside Italy, both will be basically added with foam. The main distinction between the two would be the manner of preparing them.

Latte and Macchiato as a drink, in essence — are just the same. They are originally espressos with milk in it. The difference however, is that macchiato was done to recognize the coffee with milk easily. Actually, caffe macchiato is considered as a caffe latte by virtue of its ingredient.

Ordering a latte or macchiato nowadays will have a difference in the order of its preparation. The ingredients are however, the same. Lattes are prepared in this order: the espresso goes in first (on top of flavor syrup if requested), then steamed milk is poured on top. Sometimes stirred then added by an optional foam on top. Macchiatos, on the other hand: the steamed milk is poured in first (also on top of flavor syrup if requested) and then espresso next. Also with an optional foam on top. Often macchiatos are not stirred.

Summary:
1. Latte, in Italian, means milk while Macchiato means marked or spotted.
2. Latte is basically coffee and milk, Macchiato is coffee with milk but the milk is added as a visible mark.
3. Latte, essentially refers to the ingredient of the drink while macchiato refers to the appearance of the drink.
4. The ìnewî latte is served with milk on top of the espresso while the ìnewî macchiato is served with the espresso on top of milk.

Source from http://www.differencebetween.net

Espresso

Espresso is actually not a variation of a coffee drink; it is the name for a method of preparing coffee. With espresso, the coffee is -different than normally- being prepared in very short time under high pressure.

Espresso
Espresso is a concentrated shot of dark coffee (30 cc / ml) made from very finely ground coffee beans. You can recognize true espresso by a nice layer of light brown foamy crema. The crema is being created by the high pressure under which the water is being pressed through the coffee. The crema layer should be strong enough to carry a spoonful of sugar for a few seconds. The ideal water temperature is 93-96 °C. You should serve an espresso in a cup with a capacity of about 60 ml.

Espresso ristretto
This variation is made with the same amount of coffee as a regular espresso. There is less water used, at most 25 ml instead of 30 ml for normal espresso. This makes an espresso ristretto stronger than a normal espresso. Nevertheless it should be served in a normal sized cup as used for espresso.

Espresso doppio
An espresso doppio consists out of two times the normal dose of espresso, served in a cup of about 1.5 dl. The total volume of coffee is about 75-95 ml. In fact, an espresso doppio is nothing more than just a double espresso. But who would bother…?

Espresso macchiato
An espresso macchiato is a normal amount of regular espresso, served in a small glass or cup, with a tablespoon of hot foamed milk added to it. Macchiato in Italian means ‘marked’ or ‘stained’, through which it gave this drink its name.

Espresso con panna (espresso tazza d’oro)
This drink is similar to espresso macchiato, but instead of foamed milk, whipped cream is used. This makes it an extra luxury treat. To make the espresso macchiato even better (and why wouldn’t you) you could sprinkle some chocolate powder on top of the cream.

Espresso lungo (caffè americano, caffè grande)
An espresso lungo are also called caffè americano or caffè grande consists out of a normal espresso, complemented with hot water. The total volume is about 75-95 ml, equal to an espresso doppio, but of course less strong because of the added water. You should serve this drink in a normal cup or a cappuccino cup of 1.5 dl.

Espresso corretto
A corretto consists out of a normal amount of espresso complemented with a dash of alcohol or liqueur. In Italy, people often add a dash of grappa. Amaretto, brandy or sambuca is also an option. Corretto actually means ‘corrected’ in Italian, this way the drink got it’s name.

Espresso romano
Espresso romano is a normal cup of espresso, but served with a small piece of lemon peel. In some parts of the world -Brazil for example-, people use a slice of lemon. You rub the lemon peel on the edge of the cup to give it the lemon taste.

To me, my favourite of all is the espresso con panna. Ask for a solo espresso con panna and prepare 2 sachets of sugar and drink it within 10 seconds when its ready.

Source from http://www.koffie-weetjes.nl/en/coffee-variations/espresso

Ristretto - What does it mean

As many of you coffee lover or act yourself as a coffee lover must have hear with this term called "ristretto". I'm sure many of you have heard of it but have no idea what does it mean. Basically, ristretto is a "short" shot of an espresso.

The shot could be described as bolder, fuller, with more body and less bitterness. All of these flavors are usually attributed to espresso in general, but are more pronounced in ristretto.

This variation is made with the same amount of coffee as a regular espresso. There is less water used, at most 25 ml instead of 30 ml for normal espresso. This makes an espresso ristretto stronger than a normal espresso.

Another modern method for pulling a ristretto is to simply stop the extraction early, so less water has time to pass through the ground coffee. This produces a slightly different taste than the fine-grinding, equal-time method, and is often preferred in fast-paced cafes because it does not require the barista to change the settings on the coffee grinder.

Source from :

http://en.wikipedia.org

http://www.koffie-weetjes.nl/en

Another day at the office

Yet another day at the office.. So our vendor machine here out of coffee and can't really start my day without "pekena" coffee in the morning. Here i am at my cubical doing work and without realized i felt asleep for few minutes. Really need that caffeine "kick" to start off my day and nobody seems to have coffee here. No choice but to wait until that vendor machine guy to come and refill the coffee. Coffee addicted i am, no coffee no work...

Monggo - Belgian Chocolate Comes to Yogyakarta

When Belgian Thierry Detournay came to Yogyakarta to work as a lecturer for a local university nine years ago, he missed having good chocolate.
So armed with the knowledge gained from a chocolate cooking class back home in Belgium, the self-professed chocolate connoisseur created his own recipe for chocolate using a mix of European and Javanese tastes.
His home-based business started to take off and soon Detournay and two other Indonesian friends founded Monggo Chocolate in 2005.
Assisted by his wife who is Indonesian, the company produces chocolates year-round, under the flag of the Anugerah Mulia Company.
[Thierry Detournay, Monggo Chocolate Co-founder]:"In the beginning it was a bit difficult, because, yes I mean the people here they don't understand too much probably about good quality chocolate. The price was very important and still the price is important. So because we made a product like a souvenir of Jogya, we became famous with the people not from Jogya but outside of Jogya."
Indonesians traditionally eat ginger and tamarind candy, which costs as little as 20 cents a bar.
The chocolate bars and truffles at Monggo's cost from $1 to $7.
Detournay has introduced ginger and cashew chocolate bars to cater to Indonesian taste buds and is now in the process of launching a chili-flavored chocolate bar.
The name “Monggo” was derived from the Javanese world for “please.”
With a staff of 25 people and an output production of 1,000 packs per month of different varieties and sizes, Monggo is evidently pleasing the local Indonesian market.
[Jeanette, Australian Customer]:"I also thought the packaging is really fantastic, the whole concept that of being made in Indonesia and the quality product."
[Sulistiani Yudhawati, Chocolate Enthusiast]:"This chocolate taste is just right. Although the price is slightly expensive but the taste surpasses any other chocolates."
Domestic and international tourists in Yogyakarta are Detournay's main customer base.

Source from :
http://english.ntdtv.com/
http://chocolatemonggo.com/

Assignment yet again...

Another assignment to submit by tomorrow..this time for e-commerce subject. Assignment on company that use e-commerce for their business and how they sell and attract people to buy their products. Really don't know what company should I write about but then again, have to submit by tomorrow. Hentam saja la write about anything asalkan submit right?

Serious Mass Protein

"When you look at the nutrient breakdown of a weight gain product, I advise you to look at the total number of calories in the container and additionally look at the price to determine the overall value of the product.
In the case of Serious Mass by Optimum, a 12 pound container has 16 servings, which each contain 1250 calories. So that works out to 20,000 calories in total.

Some weight gain powders claim that they contain a great deal of calories per serving, but you must also look at the number of servings per container to determine the value (calories/dollar) as I demonstrated above. For example, a serving for Optimum's Serious Mass is considered to be two heaping scoops (334 grams).
Serious Mass: the ultimate in weight gain formulas. Serious Mass supplies you with the tools you need to pack on the pounds and develop the physique you've always wanted.[ Click here to learn more. ]
Since 2565 is enough to feed an adult male for a day and for the low price of $5, you can see that Serious Mass is a pretty good deal - that is, if you don't mind drinking shakes for your meals, as some people do not, especially those disciplined in their diets such as myself.
Of course I would not suggest eating such a boring diet since a little variety is sometimes greatly beneficial to a person's psychological health and well being. That said, I am merely trying to prove the point that Optimum Nutrition delivers good value for the price.
If you drink the shakes using milk or juice and also fruit, even more calories will be present. Of course, you do not use to use a full serving for every shake, nor do you need to consume the recommended three servings per day. If you were to do so, your entire 12 pound tub of Serious Mass would not even last you a week. "

Source from google

For myself, I already gain about 5 kgs in less than 2 months of using this ON Serious Mass. So i think this a great product for those who wants to gain weight and see the results in short period of time. If say anyone interested to buy this product can contact me for the price.

New MacBook Pro With 2880 by 1800 Retina Display Coming Next Year [REPORT]

According to a report published earlier today, Apple is looking to introduce Retina Displays to their MacBook Pro lineup of high-end notebooks. Details available after the jump!

The news comes from the usual hit-or-miss Apple-related rumors source DigiTimes - an online newspaper which covers the supply side of the computers and electronics industry – in the form of a short report in which they cite “sources in the upstream supply chain” who claim that Apple “is likely” to bring Retina Displays to the MacBook Pro series of notebooks.

Currently, MacBook models have displays with resolutions between 1280×800 for the low-end 13” model to 1920×1200 for the 17” model. According to the report, an all-new MacBook Pro will be introduced in mid-2012 which will have a never-before-seen resolution of 2880×1800 – which has twice the number of pixels* as the 1440×900 display that comes with the 15” MacBook Pro.

From DigiTimes:
Apple is likely to launch its new MacBook Pro lineup with a display resolution of 2880 by 1800 in the second quarter of 2012, setting a new round of competition for panel specifications in the notebook industry, according to sources in the upstream supply chain.

Apple introduced the Retina Display with the iPhone 4 back in 2010, when the display resolution bumped to 960×640 from the iPhone 3GS’ 480×320. It was called the “Retina Display” based on the fact that a display having a pixel density higher than 300 pixels per inch (the iPhone 4 has a 326ppi display) held at a distance of 12 inches from the human eye is the maximum possible detail that the retina can perceive.

The 15” 1440×900 MacBook Pro has a pixel density of 110 ppi. At double the resolution, a 15” 2880×1800 MacBook Pro would have a pixel density of 220 ppi. 220 ppi is less than the minimum requirement for a display to be labeled as “Retina Display”; Apple, then, will certainly have to change their marketing term to meet somehow meet the “Retina Display” requirement.
And to top it all off, OS X Lion has a hidden ‘HiDPI Display Mode’ which supports very resolution displays, and adds a little weight to this whole report. But the question is; are you buying it?

*Increasing the resolution by 2x exactly will certainly help developers upscale their apps. Apple pulled the same move when they introduced the 960×640 display on iPhone 4, doubling the previous 480×320 resolution.

Source from http://www.redmondpie.com/

More References Of iPad 3 Found In iOS 5 Beta 2 File System

It shouldn’t come as a surprise that future Apple products are leaked early in developer builds of iOS. This time, the iPad 3 is again basking in the spotlight.

Apple seeded the second beta of iOS 5.1 yesterday to developers. Apple as always left references in the file system of iOS for products which are to be released in the future. Things though turned out be a little different this time when devs started digging into iOS 5 beta 2, only to find out that Apple trolled everyone with many bogus references about future products lying in iOS, we even saw a reference to iPhone 6 in there, no kidding.

TUAW took the liberty in doing their own research inside iOS 5.1 beta 2’s file system and found what they claim to be a true reference of the iPad 3.

"Apple threw a bunch of bogus references into iOS 5.1beta1, but that didn’t stop developers from uncovering references to real devices. In between the garbage, there’s a reference to the iPad 3. Each reference has a device id of 1, so we know it points to an actual device. Finding the iPad 3 isn’t all that surprising as we have seen similar references before. This discovery is just another piece of evidence that suggests Apple will start selling the tablet this spring."

This is obviously not the first time that any reference of iPad 3 has popped up in the developer build of iOS. Similar references have been found in first build of iOS 5.1 too.
There are a lot of things about the next iPad that are still unknown. If previous reports are to be followed; then the iPad 3 will boast a Retina Display like the one we’re acquainted to on the iPhone 4 and 4S, and a slightly thicker design. Details regarding the iPad 3’s camera and processor are yet to be known. A6 anyone?

Apple always stick to their habit of making their succeeding product ‘thinner and lighter’, and its awkward to imagine why Apple’s next product would be thicker than the previous one. Maybe its just because that ‘Retina Display’ needs extra room inside the iPad 3’s enclosure? Who knows! Anything uttered out at this very moment would be a pure shot in the dark.

If we follow Apple’s calendar, then we should see the iPad 3 in Spring, or as DigiTimes puts it; in the three to four months time frame.

Source from http://www.redmondpie.com/

Celcom iPhone 4S plans and pricing

Celcom has finally revealed its iPhone 4S offering in Malaysia. Compared to its previous iPhone 4 plans, Celcom now offers 4 plans with the new i68 option at RM68/month.
The entry level i68 plan comes with 50 minutes of talk time, 100 SMS, 10 MMS and 800MB of data. The other plans i98, i148 & i248 appears to remain unchanged. Essentially the i68 has half of i98 except for its Data as the i98 comes with 2GB. In terms of bundled goodies, Celcom differs itself by offering free calls within Celcom network up to a maximum of 6000 minutes a month on all plans as per previous iPhone 4 offering except for i68 which is limited at 3000 minutes.
On the device pricing, it follows the same RRP as Maxis with the iPhone 4S 16GB model priced at RM2190, 32GB at RM2590 and 64GB at RM2890. Compared to the older iPhone 4 offers, the iPhone 4S bundled price is much higher.
On i98, a 12 months contract offers the iPhone 4S 16GB at RM1838 while the iPhone 4 16GB was previously offered at RM1438. Meanwhile, the iPhone 4S 32GB on 24 months i248 plan is offered at RM878 while previously the iPhone 4 32GB is offered at RM538.
In terms of upfront advance payment, Celcom requires between RM300-RM1200 depending on plan and contract period. This will be repaid back to your bill equally over a rather long 12 months period. So if you paid RM1200, you will get RM100 a month to knock off your existing usage. As comparison, Maxis advance payment is rebated back equally across 5 months.
For more details, head over to Celcom iPhone page.

Source from http://www.soyacincau.com/

DiGi offers iPhone 4S “contract extension” for existing iDiGi subscribers

Not to be outdone by Maxis, DiGi is also offering a contract extension scheme for its existing subscribers who are currently tied-up with an iDiGi contract. The scheme – essentially an early termination offer – allows DiGi subscribers with still running iDiGi contracts to sign-up for a new contract to get the iPhone 4S.
The catch is, you have to pay a fee of RM150 to terminate your existing contract and start with a new contract for the iPhone 4S. To qualify for the offer, you will need to serve more than 12 months on your existing iDiGi contract. In addition, you must not have any outstanding payment in your account and if you opted for an Easy Payment Plan for your earlier iPhone purchase, you have to clear that as well. And finally, the offer is only available through DiGi Store Online and is valid from 9 December 2011 through 28 February 2012.
While DiGi calls this “contract extension”, what the scheme is essentially is an offer to terminate your existing contract earlier by paying a nominal fee. This differs from what Maxis is offering. Where with DiGi, you’re effectively terminating your earlier contract and starting off with a new one, with Maxis, you don’t have to pay any termination fee and just extend your existing contract for a maximum of 30 months (= your remaining months + your current contract extension).
What DiGi is offering is good if you’ve just crossed 13 months on your existing iDiGi contract and want to upgrade to the iPhone 4S. With the offer, you pay RM150 and forfeit whatever remaining months left in your existing contract and start off with a fresh contract. This is good if you have over three months more remaining in your existing contract, but if you have just one month or less to go, you could probably plead your case with DiGi be eligible for a new contract without paying any fee.
So what do you think? Is this a good deal of existing customers? Or do you prefer the contract extension offered by Maxis?

Source from http://www.soyacincau.com

UnTethered Jailbreak iOS 5.0 / 5.0.1 Release Date

When UnTethered Jailbreak iOS 5.0 / 5.0.1 Release Date ? a lot of people asked about the exactly release date of the Upcoming UnTethered Jailbreak on Iphone 4 / 3GS – Ipad 1 .

A few days ago We showed you a Video for an Iphone 4 on iOS 5.0 Jailbroken with UnTethered Jailbreak by @Pod2G
Today also we Confirmed That the Upcoming UnTethered Jailbreak will Support the iOS 5.0.1 and You can Feel free when Updating Your iDevice to iOS 5.0.1.

Source from http://www.spiritjb.org/