Rail Paul Posted July 19, 2005 Share Posted July 19, 2005 Criticism or endorsement of religions remains off limits on mouthfuls, guys. So does threatening violence in support of it 5 Quote Link to post Share on other sites
bigbear Posted July 19, 2005 Share Posted July 19, 2005 Miguel Gierbolini looks like Cantinflas. Quote Link to post Share on other sites
GG Mora Posted May 9, 2006 Author Share Posted May 9, 2006 Anderson Cooper is Gloria Vanderbilt's son? What rock have I been living under? Quote Link to post Share on other sites
Rose Posted May 9, 2006 Share Posted May 9, 2006 Anderson Cooper is Gloria Vanderbilt's son? What rock have I been living under? Â I didn't know that! (love your sig line) Â He's got a good career ahead of him, IMO. Quote Link to post Share on other sites
yvonne johnson Posted May 9, 2006 Share Posted May 9, 2006 David Blaine held his breath under water for 7 minutes, 8 secs. Didn't beat the record which is 8 mins 58 secs, but that is something. I imagined the record would be around 6mins as I learned yonks ago that pearl divers could go that long. Â I was at the Lincoln Ctr on Friday (to see Tosca) and it was surreal seeing Blaine in his 8-foot circular tank. Quote Link to post Share on other sites
Wilfrid1 Posted May 9, 2006 Share Posted May 9, 2006 And he did this after being submerged for the best part of a week, right? Â Nothing, of course, in comparison to thirty minutes of MRI (even in an open machine), but pretty remarkable. Quote Link to post Share on other sites
yvonne johnson Posted May 9, 2006 Share Posted May 9, 2006 Yes, a whole week in that tank. The sight was quite creepy to me. I think I'd have got the bends. Also, it's suggested he stayed in the tank this long to prepare for holding his breath; I'd have thought the ordeal would've weakened him. Quote Link to post Share on other sites
Wilfrid1 Posted May 9, 2006 Share Posted May 9, 2006 msnbc.com described his appearance, on emerging from the tank, as "wrinkly". Quote Link to post Share on other sites
macrosan Posted May 9, 2006 Share Posted May 9, 2006 I manage that without benefit of tank Quote Link to post Share on other sites
g.johnson Posted May 10, 2006 Share Posted May 10, 2006 1) If Blaine switched to pure oxygen before holding his breath it would help. Â 2) Open MRIs are for wimps. Â 3) Getting back on topic... Adiabatic 90s are necessary for stimulated echo diffusion sequences. Quote Link to post Share on other sites
pierred Posted May 10, 2006 Share Posted May 10, 2006 When the temperature gets abouve 115 airplanes need more runway to take off and must carry less weight to be able to. A pilot told me awhile back that very humid air is lighter and dry air is heavier, which is related to lift. It is confusing to me that humid air, which feels oppressive, is light but also more difficult to get lift in. Any pilots who know abou tthis? Â But my learn something new moment most recently came whilst doing something I have already done plenty of: drinking wine with food. I never got the unpleasant livery flavor of pate with chardonnay side by side with the lovely buttery flavor of pate with Sauternes. Sorry for the snobby sounding wine thing- but in a restaurant kitchen I got a really *BWANG* moment out of that. Geez, why didn't I know that? Quote Link to post Share on other sites
tanabutler Posted May 10, 2006 Share Posted May 10, 2006 But my learn something new moment most recently came whilst doing something I have already done plenty of: drinking wine with food. I never got the unpleasant livery flavor of pate with chardonnay side by side with the lovely buttery flavor of pate with Sauternes. Sorry for the snobby sounding wine thing- but in a restaurant kitchen I got a really *BWANG* moment out of that. Geez, why didn't I know that? I am completely and totally about avoiding the liver flavor. Gak. Wine pairings can be revelatory. (BWANG is a very good word, too.) Â (Did you know your font size, on a general browser, is reallllllly tiny and haaaaaaaaaard to read? Though I love a good serif as much as the next person, the default fonts here are actually easy to read.) Quote Link to post Share on other sites
pierred Posted May 10, 2006 Share Posted May 10, 2006 I am completely and totally about avoiding the liver flavor. Gak. Wine pairings can be revelatory. (BWANG is a very good word, too.) Â (Did you know your font size, on a general browser, is reallllllly tiny and haaaaaaaaaard to read? Though I love a good serif as much as the next person, the default fonts here are actually easy to read.) Â Confessions of a font nut: I know that can happen. It is an addiction for me. But I will make a real effort to change this time. Thanks! Quote Link to post Share on other sites
macrosan Posted May 10, 2006 Share Posted May 10, 2006 Confessions of a font nut  Did you mean fondue nut ? Mmmm, delicious, peeled almonds dipped in hot chocolate Quote Link to post Share on other sites
Maurice Naughton Posted May 10, 2006 Share Posted May 10, 2006 But my learn something new moment most recently came whilst doing something I have already done plenty of: drinking wine with food. I never got the unpleasant livery flavor of pate with chardonnay side by side with the lovely buttery flavor of pate with Sauternes. Sorry for the snobby sounding wine thing- but in a restaurant kitchen I got a really *BWANG* moment out of that. Geez, why didn't I know that? Wow. I have absolutely no idea what that means. Amazing. Quote Link to post Share on other sites
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