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

[Pressurehead]

Seriously? It’s been 16 pages, what did you expect the discussion to be about?

Which American one, there are several large variations here?

That awful one with pineapple, who thought of that?
Let us run to 17 pages.

Edit: use to us.

 

[Bob DBF]

That awful one with pineapple, who thought of that?
Let use run to 17 pages.

Na! I was thinking more about the crust it's on, rather than ingredients.

https://www.masterclass.com/articles/types-of-pizza-crust-explained

 

[Wibble]

Mass market pizza. Yuck, would rather eat dog food.

Beware of @BoltSnap, whilst the drinks bill would be low, I've heard he's a fan of truffles

 

[Marie13]

Chicago deep dish is nasty.

 

[RIHappyDiver]

Na! I was thinking more about the crust it's on, rather than ingredients.

https://www.masterclass.com/articles/types-of-pizza-crust-explained

Beyond crust there’s the whole sauce consideration. Some pizzas are very light on sauce, some heavy. Some have a subtle sauce, others bold, one might even call it spicy. Then you get into the Greek pizza joints, which, while similar, are definitely different. Me, I’m a saucy guy who likes some zing. So, not a pizza found in Parma kinda guy. However, other dishes from that region sound fantastic!
Now I’m hungry,
Erik

 

[Subcooled]

Yeah. I dive NitrOx in a pool as well. Old cells aren't as elastic as younger cells. What doesn't go in, doesn't have to come back out.

Now, dissolved nitrogren isn't a problem. It's only a problem if it enters gas bubbles - but bubbles they have a surface tension. I thus don't believe nitrogen is any sort of a problem at shallow depths. Besides, reducing nitrogen content from 79% to 68% isn't a huge change, is it?

Sure, at 100ft it does make a difference.

 

[Marie13]

Beyond crust there’s the whole sauce consideration. Some pizzas are very light on sauce, some heavy. Some have a subtle sauce, others bold, one might even call it spicy. Then you get into the Greek pizza joints, which, while similar, are definitely different. Me, I’m a saucy guy who likes some zing. So, not a pizza found in Parma kinda guy. However, other dishes from that region sound fantastic!
Now I’m hungry,
Erik

Greek pizza joints? I don’t even know what to think about that. Here in the Chicago area, the Greeks seem to stick to their own food, plus family style restaurants. There’s most too many pizza joints here.

On the side note, the gyro claims to have been invented here (the pressed cone of meat sliced from).

 

[RIHappyDiver]

Greek pizza joints? I don’t even know what to think about that. Here in the Chicago area, the Greeks seem to stick to their own food, plus family style restaurants. There’s most too many pizza joints here.

On the side note, the gyro claims to have been invented here (the pressed cone of meat sliced from).

Yum, that sounds good to. We have a great falafel joint that does a good gyro. Sometimes I stop there on the way back from diving, along with an instructor I know (see how I kinda tied it back to the subject?).

 

[gamon]

Seriously? It’s been 16 pages, what did you expect the discussion to be about?

I would never have guessed pizza. Even if it was a multiple choice question.

 

[Subcooled]

My ice diving instructor gave us negative ropes instead of neutral ones.
It was a wreck dive. You can guess what happened.