J2Ski Forum Posts and Replies by tino_11

I don't, but it's something I am considering for this season.

Funnily enough, the two big falls I had onto my head last season were on a black run in Val d'Isere, and on a red in Mayrhofen. It was late in the day, I was on-piste and I had done too much. However a helmet would have done me no good in either case, as I actually landed on the top of my head, causing injury to my neck rather than my cranium!!!

I am from Glasgow originally, my head is made of steel.

Learning how to fall is the single most important part of learning to snowboard in my opinion. Don't worry you will get lots of practice. 90% of the time I will fall on my arse, or flat onto my knees, lying almost parallel with the slope in both instances.

I have heard quite a few horror stories about wrist-guards actually doing more harm than good, so I don't use them. This being said I have developed a style of riding which means I catch my front edge very seldom (normally once a week when not concentrating, and most recently not at all), and my board has very unforgiving edges!!! When I do do it, this tends to result in a headlong flight through the air and landing on my head, my hands don't even get close )

I think this is more likely to be ice-wine than Gluhwein. Ice-wine has a high alcohol content and is extremely sweet due to when the grapes are harvested....at a particular temperature when the water content is low and the sugar content high. It is usually taken with dessert or after a meal.

Gluhwein is just your supermarket red heated up with sweetners and a little spice sometimes.

I think.

Only been stung twice, on my foot and hand. Not hypo-allergic, but swell really badly, so I dont carry needles, but if I were stung chest up, getting to hospital becomes a priority.

Always look after my tackle, keep it bin prime condition.....lol

RoseR wrote:

bandit wrote:I went all the way to Hawaii to learn to surf, but the waves were too big. Okay, I went to have a good holiday as well )

The locals were all overjoyed at 6-9' feet of surf, but I got squashed flat the first time in the water (no board) and cut my heel open quite badly on the coral (tut) :roll:
And don't get me started on the rip tides, and the Tiger sharks hanging around in the river outflows :shock:
Bournemouth sounds good!

Well at least no sharks, just dreaded weaver fish. Had a weaver fish sting about 10 years ago, the worst pain I have ever been in, had neuro-toxic poisoning,i never venture in the water without wet suit boots now.

OOOUUUUCCCHHHHHH.

I am petrified of the things, my father and I fish from his boat on the Costa Brava sometimes, all I can catch is these buggers, have to cut the line and forefit my tackle every time (oh er missus) cos I am so scared of them! I think it comes from my allergy to bees and wasps. Now the family concentrates on diving and snorkeling instead, my sister wont let us fish any more!

Thanks Bandit. I agree its a very personal thing, I went to the Hintertux at the start of May for 3 days boarding alone. Had recntly split up with my girlfriend and need some space to clear my head. Having the confidence in my ability to be out there alone for 3 days in vastly varying conditions was personally very satisfying. No-one there to compare myself to, I concentrated on these small steps more than I normally would, I think it did me no end of good. Will see in the winter :-)

.....to yourself?

10 of us coudn't finish it!!!

Trencher wrote:

Tony_H wrote:

AJ wrote:

Trencher wrote:

tino_11 wrote:me too, the light side of rare!

Cut off it's horns and wipe it's arse ).

Trencher

Very neanderthal Trencher and i bet you still drag the mrs about with her hair :lol: ( only joking )



AJ Adele

Is there something wrong with that, then?

I actually don't eat a lot of beef these days for health and ethical reasons. When I do, I look for grass fed (free range). Most beef here is raised in feed lots on corn. As to cooking, it depends on the cut. Fillet mignon - rare to medium, unkown cheap restuarant steak - medium to well.
Steak size varies alot here. The norm would be 10 oz, but prime rib steaks often run 16 to 32 oz. A certain restaurant in the Twin Cities serves a 64 oz prime rib steak. The wife and I shared a rather good 10 oz Fillet mignon the other week (but then it did come with an 8 oz salmon fillet) :mrgreen:.

Trencher

I know exactly the restaruant you talk about Trencher, I may be in there the Friday after next I think! I didn't go for the 64 oz Porterhouse, settled for the 32 oz instead :-) Also the "Brownie....for 10" was amazing!!