pt40fathoms once bubbled...
If the chilli is real good, and real potent, and you have a bowl or three "before" you dive as a pre-dive pre-heat. You won't need argon to fill your dry suit with warm gas for insulation! Just don't go near any open flame whan you get back to the surface, and please stand down wind when you crack that drysuit zipper.
OK...I just had to jump in here. I felt an overwhelming urge to educate the rest of you about a subtle difference in terminology. Anybody form Texas, jump in & concur.
First of all...chili, with an "i" refers to something made with beans, and maybe meat, tomatoes, and various other ingredients. Usually concocted to be a sort of soup.
Chile, OTOH, is a reference to the plant, i.e., jalepeno, anaheim, habenero (don't got there if you don't know what you're doing! If it's an orange pepper about the size and shape of a golf ball...whoooweee!), and my favorite...the New Mexico Big Jim.
Chile, inthe New Mexico sense, is something you have to experience. In August, you can drive downthe street, and almost get "narced" by the smell of fresh roated green chile. It's something you just have to experience to believe! The really good stuff makes your lips feel like you've been to the dentist & had a good shot of novacaine! :flame:
Anyway. Back on topic. We just did a de-brief on our Ice Dive trip early in Feb. What we all cocluded was that the surface support was the bigg thing, and the comraderie and the effort toget the site set up was as big a deal as the diving.
Ummmm....fresh green chile...I need a fix!