Things Scuba Instructors teach that are either bad or just wrong.

[Angelo Farina]

That's tough, food without taste

Good fresh fish does not need flavours for tasting good.
Garlic, pepper and other flavours were introduced for covering the taste of putrefaction.

 

[BoltSnap]

Good fresh fish does not need flavours for tasting good.
Garlic, pepper and other flavours were introduced for covering the taste of putrefaction.

You can't possibly be Italian, you must be an undercover Japanese who is strictly a Sushi guy.

 

[Jennafeathers]

As a pure anecdote, I was taught this during my ow course 25 years ago.

While setting up my gear at the pool for the pool session, I did what I was told, aimed the spg face to the pool deck, pressurized the reg, and promptly shot the glass off the front of the spg as it failed, exactly as warned could happen.

Instructors said they'd never actually seen it happen, but it was enough for me to make sure the glass is always pointing away (and I make sure I'm not in direct flight of the plug on the back) every time I pressurize my tank to this day.

I’ve never actually heard to anyone who had this happen to them, but I was taught (as an OW student and all the way through instructor) to point the glass side down or away. Interesting either way!

 

[Wibble]

I’ve never actually heard to anyone who had this happen to them, but I was taught (as an OW student and all the way through instructor) to point the glass side down or away. Interesting either way!

The issue with this is the O-rings will be stressed when you then turn the gauge the right way up -- you may cause them to leak.

 

[Angelo Farina]

You can't possibly be Italian, you must be an undercover Japanese who is strictly a Sushi guy.

I am from Parma, the "food valley".
Food here is considered very seriously.
Our town is economically driven by food (and drinks) production.
Unfortunately, outside Italy, our cousine is often confused to those crap imitations you can see around, where they use a lot of spices (which make sense for Indian cousine, not Italian), or even not-existing food such as "spaghetti bolognaise".
It is true that in some regions in South Italy garlic and paprika are widely employed, but it is simply because they did not had refrigerators there, so they had to adapt to food partially in putrefaction.
Here in the North we always had ice deposits, lasting even during summer, allowing to keep fish and meat in good conditions, so our cousine does not need to cover the natural taste of food with spices.

 

[BoltSnap]

"spaghetti bolognaise"

You mean that this dish isn't authentic and is FAKE???

 

[Eric Sedletzky]

You mean that this dish isn't authentic and is FAKE???

And also the pizza they have all over US, you mean that’s a fake too? I’m shocked!!!!

 

[Wibble]

You mean that this dish isn't authentic and is FAKE???

Like spaghetti chicken tikka masala. Nom nom nom.

 

[BoltSnap]

And also the pizza they have all over US

We all know that pizza isn't Italian, it is actually an American dish. The best pizza in the world is found in the US!!!!

 

[The Chairman]

The issue with this is the O-rings will be stressed when you then turn the gauge the right way up -- you may cause them to leak.

Actually no. There is a bourdon tube in the SPG that deflects, spinning the needle. They can and do fatigue over time, and every so often rupture. The sudden escape of gas from the rupture blows the face off the SPG. Fortunately, they don't make them the same way they did 40 years ago. The newer SPGs are a lot hardier and very rarely have such an internal rupture.

FWIW, if you look at the orifice of your SPG hose where it screws into the first stage, it's usually less than 0.5 MM. That limits the amount of gas that will escape it if something does rupture.