you can't train like a horse and eat like a bird so that made sense it has kept body fat under control you're able to watch it see the quality of muscle growth which was slower but at the same time you didn't have to eat green beans and tuna fish in order to get cut for a show mr haney many people are here to have a look at you can you tell us something about your training in bodybuilding well first of all my training it consists of training at least six to seven days a week sometimes I trained twice a day and I spend roughly three and a half up to four hours in the gym that's twice a day to two hours in the morning and maybe two hours and afternoon what about your food my food is basically this well rounded meals that consists of quality protein will come from things like chicken eggs fish lentils was used some but for the most part it was those particular type of proteins that was used I did use a lot of powdered protein drinks not a lot of them I would some in the off season but it was mostly food then it was carbohydrates of sweet potatoes was at the top you know beta carotene also high fiber low glycemic index is the perfect energy food and then anabolic properties of sweet potatoes and any type of roots was very very good in highly recommended then as far as greens and veggies and that sort of thing I strongly believed in the use of spinach so I use a lot of spinach in my diet which is the perfect multi mineral complex so I used that and it also helped to cleanse the body you know all of that is important in water was this paramount and making sure we kept the system nice and clean and giving the body what it needed other things like pineapple the perfect anti-inflammatory for the joints I would do pineapples twice a day fresh pineapple I would also use things such as walnuts almonds in the diet which is very good I would take in as many as 15 you know 12-15 whole eggs a day you know training for competition in off seasons to develop size and off season as I got closer to a show I would do a mixture of maybe three egg whites and two whole eggs per meal I never believed in just taking egg yellows away because the fact of the matter is the egg yellow contains something called lecithin and choline which have their own fat burning properties let's see what haney looks like well he certainly looks big he looks hard he looks like he's ready this may very well be his fifth win Lee's symmetry looks in fact I think better than ever right now just standing there Lee looks like the winner 243 and a quarter pounds but I've tried to stay true to is making sure that quality nutrition were the part of my daily existence had relates to training for competition on season and offseason I never liked my nutrition to be such that I would end up being 30 20 pounds over my last competition weight so I wanted to make sure that whether I gained 5 10 15 or 20 pounds I was still able to see my abs you see it that's the that's the tale story of everything Abs if you got abs that mean your body fat is is within control if you don't then guess what we need to make some changes bodybuilding is judged mainly on the basis of comparison and experience judges usually need only one or two looks at the top contenders to make up their minds but this isn't what happened in Chicago the top five or six were called out over and over in different combinations they have this new school old school kind of a thing that they're talking about and I think because of the criteria of what's accepted and bodybuilding now sort of threw everything out of whack you know and might you know when I entered my competitions you're talking a 32 inch waist you know with a vacuum well that was no longer the norm once during Yeats came in after me it okay the vacuum went away the small waist went away it just became about mass so the mindset of the bodybuilders as of lately has been let's just get big and now let's try to Train down and get some definition and when doing so you have to go through all type of extremes to get rid of body fat in which you should have never put on in the first place whereby we watched every every ounce of quality as we develop our physique so we were never in a quick-fix situation quick fixes causes a lot of other things you know that really didn't have to happen you know crazy things they help get rid of fat which you should never put on this think about how that stuff wearing your adrenal system then you're doing 8 million miles of aerobics that wears on your system also and you're doing it to your joints because the body is only good for so many bumps in the road you can destroy a pair of shock absorbers by hitting bump bump bump where your knees your back your shoulders it works the same way so give the body what it needs and as you know and a lot of my sayings has been trained to stimulate not annihilate you have to annihilate when you do crazy stuff like get forty or fifty sixty pounds over competition weight then you have to try to bring the weight down in order to see how abs or to get in contest condition
classic physique is where I come from is where Arnold Robbie Frank Zane that is classic physique they say physique but it's really classic bodybuilding a lot of guys chasing me you know is the sport of bodybuilding has grown tremendously and so have the number of competitors so yes I do have a lot of added competition that Arnold didn't have to face during this era eight Mr Olympias where you gonna go beyond that I felt that was that was it for me but to win it eight years in a row at the age of 31 that was a miracle in itself it was a gift from God yes I had to work hard you just don't hand gifts out you have to go get it and I went and got it with all of my heart with that 8th Olmypia felt like I could finally exhale because when you're on the top there's nowhere to go but down and so you're always focusing on how do I stay here and you know I'm living and I lived you know I had two children while I was training for the mr Olympia stayed on top and was still reigning but there's there's a certain amount of pressure I had businesses going on you know there's a lot of stuff happening so that last Olympia I said what I needed to say and I was ready to bow out and say thank you come in close with me baby hey come on baby let's go the intensity I generally try to work towards preparing for the Olympia 12 months out of the year the intensity starts to increase about six months away from the show and then the final of 12 weeks is when I really start to pour it on because the body cannot withstand a great deal of punishment an entire 17 18 weeks so 12 weeks is very intense well it's a lot different now because I have younger bodybuilders that I meet at competitions and you know one of the things that I'm a sticker on is what are your wheels looking like you know you gotta have some legs listen I'm okay with physique and I love physique but I love a full package too you know that's that's how I grew up and that's where I am so I want to know that a guy actually have calves I want to know they have legs you know so one of the things that I see that's sort of off balance now is athletes don't give enough time to bring it about growth and muscle maturity in the different body parts they're now in a system where they would train one body part a week legs once a week calves once a week particularly calves you know and that's a biggie for me I never will forget when I first visit world's gym and you had Joe Gold there I mean Joe golds was like one of the godfathers of bodybuilding when he came to the gym world because he created worlds and golds gym his name was on both of them so I never will forget as I came in for the first time at Worlds in California ed Giuliano Eddie Giuliano was standing there and he said Joe come out the office and check out this this young kid and so he did in So Joe walked around the circling and watch me and said uh pull up your pants leg kid so I pulled my pants leg up and he looked he said you're going places he didn't give a crap about what he saw up top because everybody got something up top if you don't have wheels you don't make it in the sport of bodybuilding not in the sense of where I came from and the era prior to me so that's a very important deal and so I meet a lot of young athletes you know one of the things I actually I look and then I know it's a lot of them lack calves so I how many days do you be training calves one - two - one two - hey man we train our calves five to six days a week a calf is a stubborn muscle so how do we expect for it to respond you've been walking around on them since you were born so your calf is used to high endurance so in order to go beyond that you got to give us something very different you have to stimulate and nearly annihilate a calf in order for it to respond heavy hard consistent and then I look at the fact that a lot of the athletes are training you know one body part a workout it they have an arm day they have a chest day they got a back day said how ridiculous is that and what I see a lot is immature muscle that particular type of program is more designed for a power lifter the details for actual bodybuilder and so you can see it in a physique the cross striations and the muscle maturity is not here like it used to be so I spend a lot of time rewriting and fixing programs for the younger generation of body builders I'm definitely Pro classic physique classic physique is where I come from if we Arnold Robbie Frank Zane that is classic physique they say physique it is really classic bodybuilding that's what it is it's beautiful bodybuilders you have a vacuum you have a nice lines and yes you have the wheels you know so I see no difference in that I'm really have to see that element of bodybuilding make its way back because I felt that the physiques had sort of gotten out of hand you know what made bodybuilding beautiful was no longer beautiful and classic physique brings that back
- Please welcome Josefina! (energetic Latin music playing) (audience cheers) - Pow! (audience cheers) - Hi! - Hey! - Pow! (laughs) - Come on, do it! - Yeah! (audience cheering) - Hi, how are you? - How you doing? Alright That's good - Look at my muscle - Oh, yeah Where you from? - Venezuela - Is it true that you took up bodybuilding when you were 59? - I was 59 years old when I started competing in bodybuilding I had no clue what bodybuilding was all about, and I discovered that through discipline, commitment, doing the thing that you want to do, age is a number (laughs) Yes, yes, yes! Women tell me that they thought at 40 years old it was too late to get in shape I'm here to tell you that it's never too late to get in shape You start getting in shape now! Pow! Yes! My guns are bigger than your guns - Your guns is bigger than my guns? - Uh huh! - Don't know which guns you talking about Okay (laughter) - Let me see your abs - See my abs? - Yeah - I can I, yeah - Oh, yeah Okay Look at them, look at these Pow! - Yeah You watch it right here Look right here POW! Yeah! How often do you work out? - One hour every single day - Okay - But I do a body part - You do a body part everyday? - Yes Like, exactly Like shoulders and back are Mondays Chest on Tuesday Legs on Wednesday Back and shoulders on Thursday, and Saturday, legs again - Well, when do you do arms? Like biceps and triceps? - When I do Biceps? When I do back And when I do chest Back, tricep Chest, bicep POW! (laughter) - [Steve] Pow! (laughter) - How often do you compete? - I compete every year, at least four to five times This year, I did four shows And then I also go to Masters Nationals, and I never leave the stage without a first place trophy or at least I place I never lose, never lose Look at my trophies - That's, How many trophies is that? - More than four hundred - [Steve] More than - More than four hundred Because I am 72 years old So I don't do age I do open class Because we have to open ourselves to believe the potential that we all have and not allow age to limit our power POW! - Yeah! You heard that! You heard what she said! - POW! - Yeah I'd like to show you my routine Do you want to do my routine with me? - [Steve] Yeah Hell, yeah Right now - You're going to follow me, okay? - I'm following you - Okay, we need some music - Some music - Throw up biceps Throw up biceps POW! (Latin music plays) - Side chest Yes, oh! Woopa! Beautiful, beautiful, beautiful! Now, back - Back - Your feet POW! (audience cheering) - [Josefina] Strut, strut - [Steve] Give it up for Josefina! Thank you! We be right back!
- We have like 20 pounds of dough for this donut Whoa I don't think this table is big enough It's time to go big or go home - This is the biggest donut I've ever seen (victorious music) - Hi, my name's Alvin I am a taste producer and I love making big food So yesterday I got an Instagram message from a body builder with a handle nodonutshere and he says, And I've also been getting a lot of requests to make a giant donut So I feel like I know what I'm going to make today - [Michael] How are you? - [Alvin] Nice to see you - Likewise - [Alvin] For the people that don't know you, what do you do? - I am a cop, cop/fitness person I've been a cop for over 11 years now but I've used social media as a platform to encourage first responders to live out their lifestyles - [Alvin] What is the story behind your social media? - My handle is nodonutshere Kind of poking fun at the donut eating cop stereotype You want to command presence and look professional You know fitness plays a huge part in that - [Alvin] What is your relationship with food? - [Michael] It has a lot to do with whether you storing fat, building muscle Cheat day is mostly to keep you sane Drop your carbs down really low and you wanna have a donut to fill you out yeah make you feel good - [Alvin] Sounds like today is your cheat day Have you worked out today yet? - Not yet - How bout I go make the big donut, if wanna go work out you can have a very fun cheat meal for you - Sounds like I'll need that work out - [Alvin] Alright cool Thanks dude I'll see you in a bit - [Michael] Alright, whoa (brassy jazz music) - Let's make this big donut for a big man First thing we're gonna do, we're gonna have to make the donut dough It's a yeasted donut so we're gonna start by making the yeast mixture So milk, some warm water, some sugar, and the yeast Oh I just spilled a little bit That's okay This yeast is just gonna soak up all this nice sugar, all this nice milk Really grow into a big boy See you in a bit So this donut takes a lot of flour and my mixing bowl is only this big so I'm actually going to be making two entire batches of this dough 10 entire cups of flour Whoa! There's this white cloud Some salt, shortening, four eggs Hook this up to the dough mixer Delicious yeast mixture, oh god, I'm spilling everywhere Accidents happen, that's fine, stay clean So the funny thing is, even one of these batches makes about 20 - 30 donuts and I'm doubling it So there's going to be enough dough for like 40-60 donuts I think it's time to go big, or go home I really don't wanna go home Whoa, look at all that dough Let's get you out of here Put it into this big bowl This is the biggest bowl we have in the Tasty Kitchen Get out of there, common dude This is the most dough I've held in my entire life I would not be a good rapper Oo oo, okay gluten, coming through That's only one, we gotta make another batch (mixer whirring) I told my mom how I was gonna go and make that dough, I don't think she knew that this is what I meant We have like 20 pounds of dough in here for this donut Turn Whoa, that was fun These gluten strands are like super tight right now, we want them to relax We're going to go in and take a long nap for the big times Alright I will see you and I will see you in a bit Now let's make the glaze for the donut The glaze is pretty simple We just have some melted butter It's kind of a lot of butter but more butter more better Funny thing is the original glaze recipe makes enough for about 10 -15 donuts, we're making a really big one so I tripled the recipe I think the batch of pink glaze is going to be enough for 30- 45 normal donuts So the butter's melted, we're going to add in some milk Three cups of powdered sugar That cloud reminds me of something else Snow So there's a lot of lumps, got a nice whisk here Whip it through the glass, whoa Looking pretty nice, nice drippage going on here So at this point we're going to add the color Literally the ingredient is the color pink Hope this is pink, hold on Oh, okay it's pink, we're good One drop of the color pink Oh I added two Look at that Two drops did that I'd say that's pretty pink Oo Deliciousness right there Can't have a giant donut, with out giant sprinkles For reference, these are normal rainbow sprinkles This is the size of one sprinkle Do you guys know how sprinkles are made? Cause I sure didn't before this We're gonna take some powdered sugar, some corn syrup, some corn starch and some water I think that's literally it Sprinkles have colors I have like 10 bajillion things of food coloring here So we're going to divide this into 10 bajillion bowls, and then we're gonna color it One two three four five Came through dripping, drip drip Got red, yellow, green, blue, yo blue what's going on man Blue, I don't want too much I just need a little bit Alright, there's blue And purple Alright yellow, you better represent us well Oo dat's lookin' nice Boom Purple's done So I warmed them all up a little bit and I need to get each color individually into the piping bag, so a little trick Take a cup, put your piping bag with the tip in it like that, transfer the glaze, lets see if this works Oo, that's so cool You know that feeling when you know you're like cutting through paper in Kindergarten and you just glide right on with the scissors? That's what this feels like Next color, I'm going to pick up where I left off Tray number two Blue, I love that Last but not least purple Alright, I know you really can't see it, but this is the size of one sprinkle, this is quite the size difference I'll let these dry out and I'll see you in a bit Alright, let's see how big my dough has gotten Sweet baby Jesus Look at this one You went like straight through puberty, and hit menopause Get the flour, here we go, common Let's get out of there, whoa Damn look at that gluten Whoa Look at you, I'm gonna work it a little bit I'm gonna knock some of the air out of it and then we're going to get it back into a ball shape It's got some weigh to it Look at this Absolute unit right there (laughing) This gets tucked underneath LeBron James This guy's gonna relax for a bit and then we are going to shape him into an actual donut So one thing that I should have probably thought about was how big this donut is going to be So this is the biggest pan that we actually have I don't think this pan is going to cut it I have a friend who's a chef near by, I'm hoping that he has something bigger So let me message him and see what he says 30 inches is the entire width of this table So his wok is gonna be like this big So I gotta turn this ball of dough into a perfect donut ring ♪ Rock a bye baby ♪ Now this is kind of fun I've never really had to use my forearms to kneed before I'm gonna start in the middle and work you're way out word Whoa, okay How we lookin? Yeah that's not big enough I don't think this table is big enough Gotta get it into a circle Gotta interlock these two ends over here Birds and the bees, am I right? Whoa, now I gotta figure out how to transport this all the way to the restaurant (tearing and crinkling) Large piece of cardboard, covered in parchment paper and taped together in the back So here we go I'm just gonna go for it Alright we can reshape it, that's okay Alright you little, just get over here I'm gonna cover this in plastic wrap, and then we're gonna head over to the restaurant Alright, someone call me an Uber (spunky orchestra music) - [Eric] What's up Alvin? - [Alvin] How you doing Eric? - [Eric] Oh wow that's a big ass donut - [Alvin] Yeah - [Eric] Come on in, come on in So we got this big ass wok for you - This is 30 inches Where'd you get this? - I got it in china town - Oh classic, so we ready to fry? - [Eric] 300 degrees - [Alvin] You got it - Lower it a little bit Like this There we go - [Alvin] It's frying beautifully - [Eric] Yeah - [Alvin] How long do you think we should fry this before we flip it? - Uh, I think give it like another four more minutes - [Alvin] How are we gonna flip this Eric? - So I'm gonna use this two tongs - Okay - And then somebody uses two of the ladles - Do not do this at home This is very dangerous, he is a skilled professional - [Eric] This is heavy - [Alvin] Here Can you go deeper, under it? - [Eric] I think we need a better tool - [Alvin] Oh okay Haha - [Eric] Oh (beep) Oh, I don't know if it's going to stay together - [Alvin] Yeah, me neither - [Eric] That was a good technique though - Maybe we should have submerged it I think we can get it to work So I'm going to make another batch We're not going to let this go to waste - Yeah this is, chop it up and make it into a (mumbles) - Do you wanna use it? - Yeah I'll take it - Alright cool I'll see you in a bit guys Eric I made another donut Round two here we go, fingers crossed (laughing) - Let's do it Just throw it in - Yep - Go ahead (intense music) - Whoa, beautiful - So this goes in - Okay, so we're gonna submerge it to make sure that it can cook - More evenly - More evenly, yeah - Yes - yeah - [Eric] Let's do this, and them we'll press it down with heavy stuff - You have a text book? - [Eric] I have plates - Two on each side This is a very DIY situation - It's call problem solving This is what Columbia University doesn't teach you - So I think this is gonna cook for, what like 20 -25 minutes? - [Eric] Yeah - I'll check back in a bit to see if we can flip it - [Alvin] This is looking pretty good if you look at it it looks really beautiful Super super crispy We are going to try the super hard task of flipping it, because last time this is where I failed Alright let's take off these weights One, two three Whoa - [Eric] Dude this things huge! - Wow this is nice, a nice donut - [Alvin] There's a little white spot on the back We're gonna cook it once it's flipped over and then I'll trim off any that doesn't look good - [Eric] Alright get out of there, whoa - I just wanna see how heavy this is (intense music) Oh, this is hella heavy So the tray method - Alright - So we're gonna get under here, can you help me get this onto the tray? Yes oh look it! Look at how solid that is - [Eric] Oh! - Here we go guys (laughing) - [Eric] Beautiful, beautiful, you got it, you got it - Yeah, okay, so (both exclaiming) - This is crazy, we did it Look at that, that's awesome - Oh my goodness Looks like a cross between a bagel and a donut This is the biggest donut I've ever seen This is the homer donut - It's a big zero, because that's how many calories there are - I don't think that's how it works - [Alvin] Can you get on? - Ah - Oh great, nice job Eric (upbeat music) - Alright, I got the back Go, yes okay we got it? - [Eric] Yep - [Alvin] Alright cool Careful with the hot oil - [Eric] Go - [Alvin] Get a tray underneath Beautiful Whoa Gotta do some ASMR, hold on where's my (scraping) - Thanks dude - See you man - Have a good one, bye - Best of luck - Whoa Alright, we are back and we are going to make this big donut Get my sprinkles I made some white sprinkles because I forgot to do that And after seeing how big the donut was, I doubled how much glaze I have All I need to do is cut these giant sprinkles into their shape And we can finally glaze and sprinkle the donut (happy orchestra music) Damn, that's a nice sprinkle right here If I accidentally hit someone with this, this might be assault with a deadly weapon More like, assault with delicious weapon Alright, so these sprinkles are ready to go I think it's time to glaze this donut Make sure there's no lumps Looking good This might get messy Whoa, damn, look at this glaze waterfall So we gotta but on the sprinkles before everything starts to set So all the colors I think this is done Here we go Hey Mike - Yeah - [Alvin] Do you want your donut? - Oh I'm ready - [Alvin] Alright, close your eyes, we're comin' This is so heavy We needed two people to lift it One, two three (clapping) Open your eyes - No way (laughing) Are you kidding me? - [Alvin] Is this what you expected when I said I was gonna make you a giant donut? - [Michael] I wasn't thinking this big (laughing) This is insane That's gotta be 20 -30 pounds - [Alvin] I'm cutting a piece for you Whoa Oh man That's like three donuts right there Whoa This is for you - [Michael] Alright - Cheers Mike - Cheers - Happy cheat day - Yeah (upbeat music) - Dude this is pretty good Perfect, crispy on the outside, soft on the inside, icing is great Lotta cheat days coming up - Mm hmm - That is real good I might have to take this whole thing home (laughing) - Thanks dude - Thank you guys - [Alvin] Whoa Alright bye Mike - Bye guys - [Alvin] Alright, have a good one - Thanks for having me - [Alvin] Yep, see you later - [Michael] See you later (laughing) - So that will probably be the biggest donut I will ever see or make in my entire life I love making these crazy things So if you have a favorite food If you have an idea that you want me to try and make huge, hit me up, leave a comment send me an Instagram message and I will see if I can make that big for you And if you actually want to go to restaurants that serve these crazy things my friend Jasmine has a giant food series on Bring Me that is really really cool, so you should go check it out Until next time, peace (upbeat music)