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First: To everyone, Hi I'm new here. Been divin' 14 years, and since moving to Gainesville in April I've been getting into Cavern/Cave diving. > I know it's not good etiquette, but I've been wasting enougth > bandwidth lately, and I've got two quick comments. On regs: I use Dacor > extremes, and I hate them. They are plastic, and breath very dry, and yes, I > get CO2 headaches. Interesting observation, there about plastic regs doing > that and being dry. Makes sense. Furthermore, I've gone through a couple of > poppets in each reg in less than a year. I release pressure on them between > dives, but it's not long before they begin leaking slowly. I've heard they've > re-designed the poppet. Anyone know if that's true? I don't think I'll ever > trust this reg fully in any case. I bought a new extreme in July to replace my old 14 year old Conshelf. It is very dry, but I don't get CO2 headaches. But I make it a point to keep myself well hydrated inbetween dives, and I flood the second stage sometimes in the middle of a dive to moisten things up a bit. I have not had any problems with leaking. I have been putting some use on the regulator (it has 50+ dives on it since July) and takes the beating pretty well. My *ONLY* complaint on this reg is that it is too dry in the mouth (and I never thought I'd say that). -ken -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- Ken Sallot "The faster you drive, CIRCA the more lovebugs you're (904) 392-2007 going to splatter on your ken@co*.ci*.uf*.ed* windshield!" -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- "Ken's Recipe of the Week!" Mustard ======= 1 c Mustard Powder (4 oz) 3 fl oz Vinegar 3 fl oz Cool Water 1/2 tsp salt 1 Tbsp honey Mix until smooth. Pack in air-tight glass jars and store as follows: Mustard is very hot when first mixed, then mellows with age. Refrigeration nearly stops the mellowing process. For a hot mustard, age 4 weeks, medium 6 weeks, mild 8 weeks, then move to refrigerator. Variations ========== Substitute sugar or maple sugar for honey. Substitute white wine, cider or balsamic vinegar for vinegar Add taragon, black or jalapeno peppers.
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