Three man buddy teams

[Uncle Pug]

I was going to suggest that we go with a green curry in the 20' thermos (yes on the Kafir lime leaves but without the shrimp in deference to our U/W friends) and something a little heartier for the 10' thermos.

 

[OneBrightGator]

You two should consult your Best (Soup) Mix calculations next time... sheesh...

And that spoon better be milled from a single continuous piece of Delrin...

 

[Uncle Pug]

Only a Stroke would do a best mix in a hang thermos... we use standard mix soups! Though of course the mix is our own standard and we don't let others in on the secret.

Ben... the new deal in spoons is SS. True some of the earlier ones had a manufactuing defect but the replacement 3rd generation ones absolutely rock!

 

[OE2X]

Agreed.
For a deep one at 120' - something pretty thin like a clear consomme.

70' - we can start to add veggies - no sea cucumber though. Spicy tomato?

50' - here we make the mixture richer. Chicken.

30' - I think we can introduce a certain amount of cream and not worry about toxing. Corn Chowder?

20' - Full on coconut cream with the curry.

10' - Here, since we are still into "soup obligation" - we still need a good broth. I'm thinking along the lines of a hearty beef barley.

Surface - No worries. We are out of "Soup Obligation" and can now go to either Gumbo or clam chowder.

I'm all for using different soups at different levels, as long as thoughtful preplanning and care is taken. Everyone on the team has to be made well aware of each course before the dive. Each thermos will be pre marked with the soup and depth that it is to be consummed at. Soups can only be consummed at their prescribed depth so as not to increase the potential of a gastric embolism. As we all know - such an occurrence can greatly effect ones buoyancy control and lead to uncontrolled ascents.

 

[Uncle Pug]

As long as we standardize the mix I'm in... none of this best mix stuff. I don't want to get to the 20' stop and find that you've subsituted a ragin' cajun' stagin' !

 

[OneBrightGator]

you PNWers... if you don't use the best mix you'll end up with soup stratification, especially on those longer dives which can lead to isoconcentrative counterinfusion, and a POed buddy...

I could go along with those mixes though... now I'm hungry...

 

[Uncle Pug]

POed buddy is a given.

 

[FatCat]

70' - we can start to add veggies - no sea cucumber though. Spicy tomato?

Sorry to butt in gents, but sea cucumbers are for french kissing, not for soup.

 

[MXGratefulDiver]

Agreed.

Surface - No worries. We are out of "Soup Obligation" and can now go to either Gumbo or clam chowder.

Surface intervals are for deco pills (donuts) ...

... Bob (Grateful Diver)

 

[novadiver]

Agreed.
For a deep one at 120' - something pretty thin like a clear consomme.

70' - we can start to add veggies - no sea cucumber though. Spicy tomato?

50' - here we make the mixture richer. Chicken.

30' - I think we can introduce a certain amount of cream and not worry about toxing. Corn Chowder?

20' - Full on coconut cream with the curry.

10' - Here, since we are still into "soup obligation" - we still need a good broth. I'm thinking along the lines of a hearty beef barley.

Surface - No worries. We are out of "Soup Obligation" and can now go to either Gumbo or clam chowder.

I'm all for using different soups at different levels, as long as thoughtful preplanning and care is taken. Everyone on the team has to be made well aware of each course before the dive. Each thermos will be pre marked with the soup and depth that it is to be consummed at. Soups can only be consummed at their prescribed depth so as not to increase the potential of a gastric embolism. As we all know - such an occurrence can greatly effect ones buoyancy control and lead to uncontrolled ascents.

It seems like the coconut in the curry would violate the U.S navy soup tables, can you post fraction used