Difference between "Master Diver" & "Dive Master"

Wow! guess the dive nazi's are out in full force. Which is the master
race.*lol* padi or naui..and dont forget ymca...good training depends on the
student/instructor relationship. Remember it's not rocket surgery (joke)
just diving. Have fun, and remember nobody likes a Dive Nazi.

<divemedic34608@aol.com> wrote in message
news:1148958360.845465.210050@g10g2000cwb.googlegr oups.com...
>A master scuba diver is a recreational diver that has shown a high
> level of competence in the various specialties of recreational diving.
> A dive master according to NAUI is a professional position where that
> individual is resposible for the safety and well being of other divers
> in his charge. A good dive master is invaluable to a pleasant and safe
> diving experience.
> sytech@yahoo.com wrote:
>> Was wondering what the differences are between the "Master Diver" &
>> "Dive Master" designations?
>>
>> Any comments will be appreciated.
>>
>> Thanks,
>>
>> Sy
>>
>> --
>> Please post and reply to sytech@yahoo.com
>

"Scott" wrote

> And after he progresses far enough to answer that, we'll get into tequila,
> barbeque sauces and how to properly cook crab/oysters/salmon, and which is
> appropriate to accompany with rooster sauce, habinero sauce, or siriacha.

King crab comes precooked. Other crabs not worth cooking unless they're of
comparable size. Anything smaller than king crab is more work than the
eating is worth to anyone. . . except for Jayna. She knows that, when I
finish my scallops, I'll dig the meat out of her garlic crabs for her just
so I can get some sometime the same day.

Oysters should not be cooked at all. Crackers and cocktail sauce laced with
hot horseradish are natural partners.

Salmon is a trash fish only eaten by people that don't know what good fish
tastes like . . . or those that have consumed so much tequila that they
don't know what anything tastes like.

Lee

Jerome's Sock Puppet wrote:

>
> Do you prefer a burr grinder or do you buy that pre-ground shit?

Burr.

> And
> how hot should the water be before you put it through the filter?

Long enough to reach the ground.

"Jerome's Sock Puppet" <jerome.oneil@gmail.com> wrote in message
news:1149811217.853385.261880@i39g2000cwa.googlegr oups.com...
>
> Popeye wrote:
>
>> Trusting -any- part of your dive planning and safety to another,
>> despite
>> their alleged competency, makes you a danger to yourself and others
>> around
>> you in the water.
>
> Does trusting them not to burn your hand count? That's not the same
> thing, is it?
>

Did they burn your hand?



--
Posted via a free Usenet account from http://www.teranews.com

On Thu, 8 Jun 2006 19:52:00 -0700, "Scott" <pugetsounddiver@gmail.com>
wrote:

>
>"Lee Bell" <pleebell2@bellsouth.net> wrote in message
>news:4g5ig.81802$iB2.48355@bignews4.bellsouth.net ...
>
>> Salmon is a trash fish only eaten by people that don't know what good fish
>> tastes like . . . or those that have consumed so much tequila that they
>> don't know what anything tastes like.
>
>If you ever have the temerity to come up north and west, I'll feed you King
>Salmon, which will smoke all that wimpy whitefish you sothern boys call
>dinner.
>

and what recipes do you all have for chili?

www.fmft.net

"Some Random Dude" <insane_at_large@hotmail.com> wrote in message
news:atqi82dk5nvhuvkciokn8t9j2ujah4se4d@4ax.com...

> and what recipes do you all have for chili?
>
> www.fmft.net

Entertaining website, very cool.

This is a basic chili recipe I ripped off from Emeril, and modified
accordingly.

**********************
Salmon Chili

1 tablespoon vegetable oil
1 1/2 to 2 pounds fresh king or chinook salmon fillet, cubed into large (2"
square) chunks
2 cups chopped Walla Walla sweet yellow onions
2 tablespoons minced garlic
1 bay leaf
2 tablespoons chili powder
1 teaspoon sea salt
1 to 2 teaspoons cayenne
1 teaspoon celery salt
1 teaspoon ground oregano
1 teaspoon ground thyme
1 teaspoon rubbed sage
1/2 teaspoon rosemary
2 teaspoons ground cumin
1/4 teaspoon ground black pepper
1/2 teaspoon ground white pepper
1 (15-ounce) can whole peeled tomatoes
1 small can tomato paste
1 tablespoon panocha sugar
2 tablespoons rooster sauce
2 to 2 1/2cups water
1/2 cup shredded asiago cheese, optional

In a heavy pot, heat the oil over medium-high heat. Add the onions, garlic
and bay leaf, stirring gently until the onions are soft and transluscent, 4
to 5 minutes. Throw in all the spices and herbs and stir well. Add the
tomatoes, tomato paste, sugar, rooster sauce and water. Stir well and bring
to a boil. Gently fold in salmon. Lower the heat to medium-low and simmer
uncovered for 30 minutes or until good and thick, and the salmon chunks
should seperate in large flakes easily. Pull the bay leaf. Cover and keep
warm until ready to serve. Top with shredded asiago cheese, and serve with
cornbread.
*********************

If you let it sit overnight in the fridge, then reheat it the next day, the
flavor is remarkably better. If you dont like chili that makes you sweat,
use one teaspoon of cayenne, and cut the rooster sauce to one tablespoon.

Scott wrote:

>
> He's a pre-ground.
>
> And after he progresses far enough to answer that, we'll get into tequila,
> barbeque sauces and how to properly cook crab/oysters/salmon, and which is
> appropriate to accompany with rooster sauce, habinero sauce, or siriacha.

And there in lies the true difference between a "Dive Master" and a
"Master Diver."

It's all in the recipies, babe.

"Scott" wrote

>> Salmon is a trash fish only eaten by people that don't know what good
>> fish
>> tastes like . . . or those that have consumed so much tequila that they
>> don't know what anything tastes like.

> If you ever have the temerity to come up north and west, I'll feed you
> King
> Salmon, which will smoke all that wimpy whitefish you sothern boys call
> dinner.

I had it in a bayside restaurant in Seattle in hopes that it would be better
than whatever you call the other kind of Salmon. I was most unimpressed.

It's sort of like the stone crab claws we used to throw away until some guy
named Joe figured out that tourists would buy them if we told them they were
better cold.

Lee