Cupcakes at 70ft....

[mselenaous]

Funniest thread I've read in a long time.

Now I'm curious about those fluffy-centered Muskateer bars...at 70 ft. do they squish flat like a Hershey bar?

inquiring minds want to know...

 

[ScubaTigress]

Think my next dive will be accompanied by steaks......

 

[dmoore19]

I have found that a red bell pepper doesn't fare well at 100 fsw. I don't know when it smooshed but I know i wouldn't eat it at depth, let alone after bringing it back to surface.

 

[samcraig]

Cans of spam? I'm guessing a souffle would just get ruined too...

 

[BTravlin]

Rice Krispies anyone?

 

[Thalassamania]

I remember, once upon a time, sitting on a deco stop in Florida when a large bug went by. We were all a bit hungry and the next thing you know it was lobster sushi time. Pretty damn good when it's that fresh, even if it was one of those fake lobsters with no claws.

 

[sohnje]

Can you eat Lionfish raw??????

 

[BVickery]

I am curious how a Peep would hold up to the pressure

 

[bilsant]

Can you eat Lionfish raw??????

I think the barbs would tickle my nose...

 

[Eric Sedletzky]

I tried to eat fresh scallops at depth once but the chewing and breathing thing got me confused and it didn't work too well. I guess it takes practice. I know a guy who would get a scallop and shuck it underwater then take a piece of the button and stick it in between his cheek and gum similar to chewing tobacco and suck on it the rest of the dive.

This is a great thread!!

I'm going to take a tri tip marinated in Pappy's and olive oil in a heavy duty freezer zip lock to 100 feet for 20 minutes and see how that works out. I'll throw it on the mini webber smokey joe after the dive in the parking lot.