texascavers Digest 1 Oct 2009 18:09:38 -0000 Issue 862 Topics (messages 12194 through 12211):
Re: TCR 2009:
12194 by: Stefan Creaser
12199 by: Mark.Alman.l-3com.com
12200 by: John Brooks
12201 by: Mallory Mayeux
12202 by: Mark.Alman.l-3com.com
12203 by: germanyj.aol.com
12205 by: Terry Holsinger
12206 by: Mark.Alman.l-3com.com
12207 by: Fritz Holt
12208 by: Sheryl Rieck
12209 by: Stefan Creaser
photography related - cameras in the news
12195 by: David
12197 by: Michael Pugliese
cave related movies at the cinema
12196 by: David
Re: new Texas laws
12198 by: tbsamsel.verizon.net
New Super Rope for Caving
12204 by: Mark Minton
earthquakes
12210 by: Gill Edigar
12211 by: Stefan Creaser
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--- Begin Message ---Hi Walter, I can answer for Allan... We are planning a Cajun Theme this year (so bring your beads!). Barring accidents, sudden changes of heart, etc. the menu looks like this: Starters - Shrimp PoBoy's, alligator bites Main - Chicken&Sausage Gumbo Crawfish Tail Etouffee Some Veggie dish (under development) Sides - Creole Okra and Tomatoes Red Beans and Rice (V) Dirty Rice and/or Maquechoux (V) Dessert - Gateau de Decharge Cajun Cup Pies Because the main courses are more 'liquid-y' this year I would suggest people bring a bowl or high-sided plate so these don't spill. And save space for dessert, samples we've tried have been awesome! I will send out another email closer to the time as a reminder, and a request for help ;-) Any questions please email me. Cheers, Stefan -----Original Message----- From: Walter Feaster [mailto:[email protected]] Sent: Wednesday, September 30, 2009 11:12 PM To: [email protected] Subject: [Texascavers] TCR 2009: Allan, what is on the menu for Saturday night? Walter -- IMPORTANT NOTICE: The contents of this email and any attachments are confidential and may also be privileged. If you are not the intended recipient, please notify the sender immediately and do not disclose the contents to any other person, use it for any purpose, or store or copy the information in any medium. Thank you.
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--- Begin Message ---WOW! That sounds excellent and Cajun/Creole is some of my favorite food! Sounds great and thanks for heading up this monumental and highly important task. Laissez le Bon temp rouler (Pronounced: Lazay Lay Bon Tom Roulay)! ("Let the good times roll" in French) Mark (A Cajun Caver in a previous life) ________________________________ From: Stefan Creaser [mailto:[email protected]] Sent: Thu 10/1/2009 12:12 AM To: Walter Feaster; [email protected] Subject: RE: [Texascavers] TCR 2009: Hi Walter, I can answer for Allan... We are planning a Cajun Theme this year (so bring your beads!). Barring accidents, sudden changes of heart, etc. the menu looks like this: Starters - Shrimp PoBoy's, alligator bites Main - Chicken&Sausage Gumbo Crawfish Tail Etouffee Some Veggie dish (under development) Sides - Creole Okra and Tomatoes Red Beans and Rice (V) Dirty Rice and/or Maquechoux (V) Dessert - Gateau de Decharge Cajun Cup Pies Because the main courses are more 'liquid-y' this year I would suggest people bring a bowl or high-sided plate so these don't spill. And save space for dessert, samples we've tried have been awesome! I will send out another email closer to the time as a reminder, and a request for help ;-) Any questions please email me. Cheers, Stefan -----Original Message----- From: Walter Feaster [mailto:[email protected]] Sent: Wednesday, September 30, 2009 11:12 PM To: [email protected] Subject: [Texascavers] TCR 2009: Allan, what is on the menu for Saturday night? Walter -- IMPORTANT NOTICE: The contents of this email and any attachments are confidential and may also be privileged. If you are not the intended recipient, please notify the sender immediately and do not disclose the contents to any other person, use it for any purpose, or store or copy the information in any medium. Thank you. --------------------------------------------------------------------- Visit our website: http://texascavers.com To unsubscribe, e-mail: [email protected] For additional commands, e-mail: [email protected]
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--- Begin Message ---A Cajun caver? Are there caves in Louisiana? Sent from my iPhone On Oct 1, 2009, at 7:53 AM, [email protected] wrote: WOW! That sounds excellent and Cajun/Creole is some of my favorite food! Sounds great and thanks for heading up this monumental and highly important task. Laissez le Bon temp rouler (Pronounced: Lazay Lay Bon Tom Roulay)! ("Let the good times roll" in French) Mark (A Cajun Caver in a previous life) From: Stefan Creaser [mailto:[email protected]] Sent: Thu 10/1/2009 12:12 AM To: Walter Feaster; [email protected] Subject: RE: [Texascavers] TCR 2009: Hi Walter, I can answer for Allan... We are planning a Cajun Theme this year (so bring your beads!). Barring accidents, sudden changes of heart, etc. the menu looks like this: Starters - Shrimp PoBoy's, alligator bites Main - Chicken&Sausage Gumbo Crawfish Tail Etouffee Some Veggie dish (under development) Sides - Creole Okra and Tomatoes Red Beans and Rice (V) Dirty Rice and/or Maquechoux (V) Dessert - Gateau de Decharge Cajun Cup Pies Because the main courses are more 'liquid-y' this year I would suggest people bring a bowl or high-sided plate so these don't spill. And save space for dessert, samples we've tried have been awesome! I will send out another email closer to the time as a reminder, and a request for help ;-) Any questions please email me. Cheers, Stefan -----Original Message----- From: Walter Feaster [mailto:[email protected]] Sent: Wednesday, September 30, 2009 11:12 PM To: [email protected] Subject: [Texascavers] TCR 2009: Allan, what is on the menu for Saturday night? Walter -- IMPORTANT NOTICE: The contents of this email and any attachments are confidential and may also be privileged. If you are not the intended recipient, please notify the sender immediately and do not disclose the contents to any other person, use it for any purpose, or store or copy the information in any medium. Thank you. --------------------------------------------------------------------- Visit our website: http://texascavers.com To unsubscribe, e-mail: [email protected] For additional commands, e-mail: [email protected]
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--- Begin Message ---There sure weren't any in Central Louisiana where I grew up....why do y'all think I moved to Texas? :) I'll bring some Louisiana drinks....Hurricanes and Hand Grenades! Mallory On Thu, Oct 1, 2009 at 8:41 AM, John Brooks <[email protected]>wrote: > A Cajun caver? Are there caves in Louisiana? > > Sent from my iPhone > > On Oct 1, 2009, at 7:53 AM, [email protected] wrote: > > WOW! > > > That sounds excellent and Cajun/Creole is some of my favorite food! > > Sounds great and thanks for heading up this monumental and highly important > task. > > > > > *Laissez le Bon temp rouler* (Pronounced: Lazay Lay Bon Tom Roulay)! > > ("Let the good times roll" in French) > > > > Mark (A Cajun Caver in a previous life) > > ------------------------------ > *From:* Stefan Creaser [mailto:[email protected]] > *Sent:* Thu 10/1/2009 12:12 AM > *To:* Walter Feaster; [email protected] > *Subject:* RE: [Texascavers] TCR 2009: > > Hi Walter, > > I can answer for Allan... > > We are planning a Cajun Theme this year (so bring your beads!). Barring > accidents, sudden changes of heart, etc. the menu looks like this: > > Starters - Shrimp PoBoy's, alligator bites > Main - Chicken&Sausage Gumbo > Crawfish Tail Etouffee > Some Veggie dish (under development) > Sides - Creole Okra and Tomatoes > Red Beans and Rice (V) > Dirty Rice and/or Maquechoux (V) > Dessert - Gateau de Decharge > Cajun Cup Pies > > > Because the main courses are more 'liquid-y' this year I would suggest > people bring a bowl or high-sided plate so these don't spill. And save > space for dessert, samples we've tried have been awesome! > > I will send out another email closer to the time as a reminder, and a > request for help ;-) > > Any questions please email me. > > Cheers, > Stefan > > -----Original Message----- > From: Walter Feaster > [mailto:[email protected]<[email protected]><[email protected]> > ] > Sent: Wednesday, September 30, 2009 11:12 PM > To: [email protected] > Subject: [Texascavers] TCR 2009: > > Allan, what is on the menu for Saturday night? > > Walter > > > -- > IMPORTANT NOTICE: The contents of this email and any attachments are > confidential and may also be privileged. If you are not the intended > recipient, please notify the sender immediately and do not disclose the > contents to any other person, use it for any purpose, or store or copy the > information in any medium. Thank you. > > > > --------------------------------------------------------------------- > Visit our website: http://texascavers.com > To unsubscribe, e-mail: [email protected] > For additional commands, e-mail: [email protected] > >
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--- Begin Message ---Don't forget Abita beer! http://abita.com/ Mark ________________________________ From: Mallory Mayeux [mailto:[email protected]] Sent: Thu 10/1/2009 8:46 AM To: John Brooks Cc: [email protected] Subject: Re: [Texascavers] TCR 2009: There sure weren't any in Central Louisiana where I grew up....why do y'all think I moved to Texas? :) I'll bring some Louisiana drinks....Hurricanes and Hand Grenades! Mallory On Thu, Oct 1, 2009 at 8:41 AM, John Brooks <[email protected]> wrote: A Cajun caver? Are there caves in Louisiana? Sent from my iPhone On Oct 1, 2009, at 7:53 AM, [email protected] wrote: WOW! That sounds excellent and Cajun/Creole is some of my favorite food! Sounds great and thanks for heading up this monumental and highly important task. Laissez le Bon temp rouler (Pronounced: Lazay Lay Bon Tom Roulay)! ("Let the good times roll" in French) Mark (A Cajun Caver in a previous life) ________________________________ From: Stefan Creaser [mailto:[email protected]] Sent: Thu 10/1/2009 12:12 AM To: Walter Feaster; <mailto:[email protected]> [email protected] Subject: RE: [Texascavers] TCR 2009: Hi Walter, I can answer for Allan... We are planning a Cajun Theme this year (so bring your beads!). Barring accidents, sudden changes of heart, etc. the menu looks like this: Starters - Shrimp PoBoy's, alligator bites Main - Chicken&Sausage Gumbo Crawfish Tail Etouffee Some Veggie dish (under development) Sides - Creole Okra and Tomatoes Red Beans and Rice (V) Dirty Rice and/or Maquechoux (V) Dessert - Gateau de Decharge Cajun Cup Pies Because the main courses are more 'liquid-y' this year I would suggest people bring a bowl or high-sided plate so these don't spill. And save space for dessert, samples we've tried have been awesome! I will send out another email closer to the time as a reminder, and a request for help ;-) Any questions please email me. Cheers, Stefan -----Original Message----- From: Walter Feaster [ <mailto:[email protected]> mailto:[email protected]] Sent: Wednesday, September 30, 2009 11:12 PM To: <mailto:[email protected]> [email protected] Subject: [Texascavers] TCR 2009: Allan, what is on the menu for Saturday night? Walter -- IMPORTANT NOTICE: The contents of this email and any attachments are confidential and may also be privileged. If you are not the intended recipient, please notify the sender immediately and do not disclose the contents to any other person, use it for any purpose, or store or copy the information in any medium. Thank you. --------------------------------------------------------------------- Visit our website: <http://texascavers.com/> http://texascavers.com <http://texascavers.com/> To unsubscribe, e-mail: <mailto:[email protected]> [email protected] For additional commands, e-mail: <mailto:[email protected]> [email protected]
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--- Begin Message ---That sounds really yummy. Don't forget to have something for folks who are allergic to shellfish! julia -----Original Message----- From: Stefan Creaser <[email protected]> To: Walter Feaster <[email protected]>; [email protected] Sent: Thu, Oct 1, 2009 12:12 am Subject: RE: [Texascavers] TCR 2009: Hi Walter, I can answer for Allan... We are planning a Cajun Theme this year (so bring your beads!). Barring accidents, sudden changes of heart, etc. the menu looks like this: Starters - Shrimp PoBoy's, alligator bites Main - Chicken&Sausage Gumbo Crawfish Tail Etouffee Some Veggie dish (under development) Sides - Creole Okra and Tomatoes Red Beans and Rice (V) Dirty Rice and/or Maquechoux (V) Dessert - Gateau de Decharge Cajun Cup Pies Because the main courses are more 'liquid-y' this year I would suggest people bring a bowl or high-sided plate so these don't spill. And save space for dessert, samples we've tried have been awesome! I will send out another email closer to the time as a reminder, and a request for help ;-) Any questions please email me. Cheers, Stefan -----Original Message----- From: Walter Feaster [mailto:[email protected]] Sent: Wednesday, September 30, 2009 11:12 PM To: [email protected] Subject: [Texascavers] TCR 2009: Allan, what is on the menu for Saturday night? Walter -- IMPORTANT NOTICE: The contents of this email and any attachments are confidential and may also be privileged. If you are not the intended recipient, please notify the sender immediately and do not disclose the contents to any other person, use it for any purpose, or store or copy the information in any medium. Thank you. --------------------------------------------------------------------- Visit our website: http://texascavers.com To unsubscribe, e-mail: [email protected] For additional commands, e-mail: [email protected]
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--- Begin Message ---The Gumbo we is making does not have shellfish in it. We were think'n bout this issue fairly early on in the menu planning. Terry H. [email protected] wrote:That sounds really yummy. Don't forget to have something for folks who are allergic to shellfish! julia -----Original Message----- From: Stefan Creaser <[email protected]> To: Walter Feaster <[email protected]>; [email protected] Sent: Thu, Oct 1, 2009 12:12 am Subject: RE: [Texascavers] TCR 2009: Hi Walter, I can answer for Allan... We are planning a Cajun Theme this year (so bring your beads!). Barring accidents, sudden changes of heart, etc. the menu looks like this: Starters - Shrimp PoBoy's, alligator bites Main - Chicken&Sausage Gumbo Crawfish Tail Etouffee Some Veggie dish (under development) Sides - Creole Okra and Tomatoes Red Beans and Rice (V) Dirty Rice and/or Maquechoux (V) Dessert - Gateau de Decharge Cajun Cup Pies Because the main courses are more 'liquid-y' this year I would suggest people bring a bowl or high-sided plate so these don't spill. And save space for dessert, samples we've tried have been awesome! I will send out another email closer to the time as a reminder, and a request for help ;-) Any questions please email me. Cheers, Stefan -----Original Message-----From: Walter Feaster [mailto:[email protected] <mailto:[email protected]?>]Sent: Wednesday, September 30, 2009 11:12 PM To: [email protected] <mailto:[email protected]> Subject: [Texascavers] TCR 2009: Allan, what is on the menu for Saturday night? Walter --IMPORTANT NOTICE: The contents of this email and any attachments are confidential and may also be privileged. If you are not the intended recipient, please notify the sender immediately and do not disclose the contents to any other person, use it for any purpose, or store or copy the information in anymedium. Thank you. --------------------------------------------------------------------- Visit our website: http://texascavers.com To unsubscribe, e-mail: [email protected] <mailto:[email protected]> For additional commands, e-mail: [email protected] <mailto:[email protected]>
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--- Begin Message ---I'm allergic to vegetables, so, thanks for thinking if us! With gator, chicken, sausage, shrimp, and all, I should be able to survive the weekend! Mark -----Original Message----- From: Terry Holsinger [mailto:[email protected]] Sent: Thursday, October 01, 2009 11:27 AM To: [email protected] Cc: [email protected]; [email protected]; [email protected] Subject: Re: [Texascavers] TCR 2009: The Gumbo we is making does not have shellfish in it. We were think'n bout this issue fairly early on in the menu planning. Terry H. [email protected] wrote: > That sounds really yummy. > > Don't forget to have something for folks who are allergic to shellfish! > > julia > > > -----Original Message----- > From: Stefan Creaser <[email protected]> > To: Walter Feaster <[email protected]>; [email protected] > Sent: Thu, Oct 1, 2009 12:12 am > Subject: RE: [Texascavers] TCR 2009: > > Hi Walter, > > > > I can answer for Allan... > > > > We are planning a Cajun Theme this year (so bring your beads!). Barring > > accidents, sudden changes of heart, etc. the menu looks like this: > > > > Starters - Shrimp PoBoy's, alligator bites > > Main - Chicken&Sausage Gumbo > > Crawfish Tail Etouffee > > Some Veggie dish (under development) > > Sides - Creole Okra and Tomatoes > > Red Beans and Rice (V) > > Dirty Rice and/or Maquechoux (V) > > Dessert - Gateau de Decharge > > Cajun Cup Pies > > > > > > Because the main courses are more 'liquid-y' this year I would suggest > > people bring a bowl or high-sided plate so these don't spill. And save > > space for dessert, samples we've tried have been awesome! > > > > I will send out another email closer to the time as a reminder, and a > > request for help ;-) > > > > Any questions please email me. > > > > Cheers, > > Stefan > > > > -----Original Message----- > > From: Walter Feaster [mailto:[email protected] <mailto:[email protected]?>] > > Sent: Wednesday, September 30, 2009 11:12 PM > > To: [email protected] <mailto:[email protected]> > > Subject: [Texascavers] TCR 2009: > > > > Allan, what is on the menu for Saturday night? > > > > Walter > > > > > > -- > > IMPORTANT NOTICE: The contents of this email and any attachments are > > confidential and may also be privileged. If you are not the intended recipient, > > please notify the sender immediately and do not disclose the contents to any > > other person, use it for any purpose, or store or copy the information in any > > medium. Thank you. > > > > > > > > --------------------------------------------------------------------- > > Visit our website: http://texascavers.com > > To unsubscribe, e-mail: [email protected] <mailto:[email protected]> > > For additional commands, e-mail: [email protected] <mailto:[email protected]> > --------------------------------------------------------------------- Visit our website: http://texascavers.com To unsubscribe, e-mail: [email protected] For additional commands, e-mail: [email protected]
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--- Begin Message ---Can you add Crepe Suzettes to the dessert menu? :) -----Original Message----- From: [email protected] [mailto:[email protected]] Sent: Thursday, October 01, 2009 11:50 AM To: Terry Holsinger; [email protected] Cc: [email protected]; [email protected]; [email protected] Subject: RE: [Texascavers] TCR 2009: I'm allergic to vegetables, so, thanks for thinking if us! With gator, chicken, sausage, shrimp, and all, I should be able to survive the weekend! Mark -----Original Message----- From: Terry Holsinger [mailto:[email protected]] Sent: Thursday, October 01, 2009 11:27 AM To: [email protected] Cc: [email protected]; [email protected]; [email protected] Subject: Re: [Texascavers] TCR 2009: The Gumbo we is making does not have shellfish in it. We were think'n bout this issue fairly early on in the menu planning. Terry H. [email protected] wrote: > That sounds really yummy. > > Don't forget to have something for folks who are allergic to shellfish! > > julia > > > -----Original Message----- > From: Stefan Creaser <[email protected]> > To: Walter Feaster <[email protected]>; [email protected] > Sent: Thu, Oct 1, 2009 12:12 am > Subject: RE: [Texascavers] TCR 2009: > > Hi Walter, > > > > I can answer for Allan... > > > > We are planning a Cajun Theme this year (so bring your beads!). Barring > > accidents, sudden changes of heart, etc. the menu looks like this: > > > > Starters - Shrimp PoBoy's, alligator bites > > Main - Chicken&Sausage Gumbo > > Crawfish Tail Etouffee > > Some Veggie dish (under development) > > Sides - Creole Okra and Tomatoes > > Red Beans and Rice (V) > > Dirty Rice and/or Maquechoux (V) > > Dessert - Gateau de Decharge > > Cajun Cup Pies > > > > > > Because the main courses are more 'liquid-y' this year I would suggest > > people bring a bowl or high-sided plate so these don't spill. And save > > space for dessert, samples we've tried have been awesome! > > > > I will send out another email closer to the time as a reminder, and a > > request for help ;-) > > > > Any questions please email me. > > > > Cheers, > > Stefan > > > > -----Original Message----- > > From: Walter Feaster [mailto:[email protected] <mailto:[email protected]?>] > > Sent: Wednesday, September 30, 2009 11:12 PM > > To: [email protected] <mailto:[email protected]> > > Subject: [Texascavers] TCR 2009: > > > > Allan, what is on the menu for Saturday night? > > > > Walter > > > > > > -- > > IMPORTANT NOTICE: The contents of this email and any attachments are > > confidential and may also be privileged. If you are not the intended recipient, > > please notify the sender immediately and do not disclose the contents to any > > other person, use it for any purpose, or store or copy the information in any > > medium. Thank you. > > > > > > > > --------------------------------------------------------------------- > > Visit our website: http://texascavers.com > > To unsubscribe, e-mail: [email protected] <mailto:[email protected]> > > For additional commands, e-mail: [email protected] <mailto:[email protected]> > --------------------------------------------------------------------- Visit our website: http://texascavers.com To unsubscribe, e-mail: [email protected] For additional commands, e-mail: [email protected] --------------------------------------------------------------------- Visit our website: http://texascavers.com To unsubscribe, e-mail: [email protected] For additional commands, e-mail: [email protected]
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--- Begin Message ---George does awesome crepes, but I suspect I couldn't talk him into it for a bunch like TCR. ;-) Sheryl -----Original Message----- From: Fritz Holt [mailto:[email protected]] Can you add Crepe Suzettes to the dessert menu? :)
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--- Begin Message ---I wouldn't necessarily stop you doing them Fritz ;-) I'd like to reiterate, the desserts we have were delicious when sampled at the cooks meeting :-) Stefan -----Original Message----- From: Fritz Holt [mailto:[email protected]] Sent: Thursday, October 01, 2009 12:13 PM To: [email protected]; Terry Holsinger; [email protected] Cc: Stefan Creaser; [email protected]; [email protected] Subject: RE: [Texascavers] TCR 2009: Can you add Crepe Suzettes to the dessert menu? :) -----Original Message----- From: [email protected] [mailto:[email protected]] Sent: Thursday, October 01, 2009 11:50 AM To: Terry Holsinger; [email protected] Cc: [email protected]; [email protected]; [email protected] Subject: RE: [Texascavers] TCR 2009: I'm allergic to vegetables, so, thanks for thinking if us! With gator, chicken, sausage, shrimp, and all, I should be able to survive the weekend! Mark -----Original Message----- From: Terry Holsinger [mailto:[email protected]] Sent: Thursday, October 01, 2009 11:27 AM To: [email protected] Cc: [email protected]; [email protected]; [email protected] Subject: Re: [Texascavers] TCR 2009: The Gumbo we is making does not have shellfish in it. We were think'n bout this issue fairly early on in the menu planning. Terry H. [email protected] wrote: > That sounds really yummy. > > Don't forget to have something for folks who are allergic to shellfish! > > julia > > > -----Original Message----- > From: Stefan Creaser <[email protected]> > To: Walter Feaster <[email protected]>; [email protected] > Sent: Thu, Oct 1, 2009 12:12 am > Subject: RE: [Texascavers] TCR 2009: > > Hi Walter, > > > > I can answer for Allan... > > > > We are planning a Cajun Theme this year (so bring your beads!). Barring > > accidents, sudden changes of heart, etc. the menu looks like this: > > > > Starters - Shrimp PoBoy's, alligator bites > > Main - Chicken&Sausage Gumbo > > Crawfish Tail Etouffee > > Some Veggie dish (under development) > > Sides - Creole Okra and Tomatoes > > Red Beans and Rice (V) > > Dirty Rice and/or Maquechoux (V) > > Dessert - Gateau de Decharge > > Cajun Cup Pies > > > > > > Because the main courses are more 'liquid-y' this year I would suggest > > people bring a bowl or high-sided plate so these don't spill. And save > > space for dessert, samples we've tried have been awesome! > > > > I will send out another email closer to the time as a reminder, and a > > request for help ;-) > > > > Any questions please email me. > > > > Cheers, > > Stefan > > > > -----Original Message----- > > From: Walter Feaster [mailto:[email protected] <mailto:[email protected]?>] > > Sent: Wednesday, September 30, 2009 11:12 PM > > To: [email protected] <mailto:[email protected]> > > Subject: [Texascavers] TCR 2009: > > > > Allan, what is on the menu for Saturday night? > > > > Walter > > > > > > -- > > IMPORTANT NOTICE: The contents of this email and any attachments are > > confidential and may also be privileged. If you are not the intended recipient, > > please notify the sender immediately and do not disclose the contents to any > > other person, use it for any purpose, or store or copy the information in any > > medium. Thank you. > > > > > > > > --------------------------------------------------------------------- > > Visit our website: http://texascavers.com > > To unsubscribe, e-mail: [email protected] <mailto:[email protected]> > > For additional commands, e-mail: [email protected] <mailto:[email protected]> > --------------------------------------------------------------------- Visit our website: http://texascavers.com To unsubscribe, e-mail: [email protected] For additional commands, e-mail: [email protected] --------------------------------------------------------------------- Visit our website: http://texascavers.com To unsubscribe, e-mail: [email protected] For additional commands, e-mail: [email protected] --------------------------------------------------------------------- Visit our website: http://texascavers.com To unsubscribe, e-mail: [email protected] For additional commands, e-mail: [email protected]
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--- Begin Message ---Here is a new 12 mega pixel camera that makes phone calls. http://www.samsunghub.com/wp-content/uploads/2009/09/w880-new.jpg I think we knew it would eventually arrive, but probably not here for a while. A unique feature to this gadget, is the type of screen it uses. The 3.3 inch touch-screen uses the latest technology that allegedly requires less energy to produce an image. So is it a phone-camera or a camera? Ref: http://www.samsunghub.com/2009/09/29/samsung-amoled-12m-sch-w880-announced-in-korea/ David Locklear
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--- Begin Message ---12 Megapixels means nothing if you're using a 3mm Bayer CMOS with a terrible signal to noise ratio. The photos will still look like really nasty. When will this stupid megapixel myth die? -- _____________________ Michael Pugliese Director of Photography www.MPCINE.com 570.898.3011<<attachment: mike.vcf>>
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--- Begin Message ---The sequel to the caving horror flick, "The Descent," will be released soon, probably before the end of the year. Warning: Do not click on the links below: http://www.bloody-disgusting.com/gallery/images/1325//13.jpg http://www.bloody-disgusting.com/gallery/images/1325//12.jpg http://www.youtube.com/watch?v=PYl0L5myikY http://www.imdb.com/video/imdb/vi773521945/ I don't recall this movie being worth a sequel. The trailer looks pretty lame. It appears to me that most of the cavers in the group are using the original Petzl Duo LED that was on the market a few years ago. By the end of the cave trip, they may have all upgraded their LED module. Someone more familiar with the Petzl Duo, can correct me on that. The girl in the blue helmet is using an old xenon headlamp that I don't recall. http://www.dreadcentral.com/img/news/jul08/Descent%205s.jpg They all start the trip using brand new shiny cave gear. Some or all of them are carrying large aluminum Maglite 3 D cell flashlights. ( You only need one of those if you are being chased by a cave monster, so you could hit them on the noggin. ) http://www.bloody-disgusting.com/gallery/images/1325//10.jpg I think this movie is more about revenge and a cave rescue, and that is how it differs from the first. The end result will probably be the same with Sarah leaving the cave all alone covered in that red stuff. Surely, they will not make a 3rd one. David Locklear
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--- Begin Message ---There's an article in a very recent Wall Street Journal that claims that a number of current laws are so vague that you are probably breaking at least three of them every day.. they may have been referring to financial laws, though.I think it would be a good idea to have all the new laws (even the old ones) posted by category on the internet so we could review them to see which ones we are breaking now. They are always making new laws about riding in the back of pickups and campers, wearing seat belts, etc. It could get to the point where I can't put 8 people in my roll-cage speleocamper to go caving or to the NSS convention like we used to. Seat belts are a good idea and my older camper used to have some, but what about those people sleeping in the back--do they need bed belts?--Ediger
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--- Begin Message --- Beal has come out with a new technology for caving ropes. The video of the sheath-cutting test is pretty impressive. See press release below. No word on price yet.Mark Minton Dear Caving Friends, Chers Amis Spéléo,Thanks to our official partnership with the European caving rope manufacturer, BEAL, the European Speleological Federation (FSE) is able to present you the preview of the new caving rope technology that Beal has invented and that they will officialise on next week. It is a complex polymerization process called UNICORE that enables to bind the sheath of the speleo-rope to the core, while all the other qualities of the rope are kept and even reinforced. This specific process that Beal have patented enables us to have an 8.5mm rope that has all the qualities of the Spelenium 9mm rope with which we are used to. Like this, we gain in weight and in resistance of the sheath of the rope. For those who need type A ropes, the Beal Unicore Spelenium rope exists also in diameters 10.5 and 11mm.You can access to the bilingual press release specially in preview on the FSE website (pdf file of 300 ko) :www.eurospeleo.org/beal-unicore.pdfAnd the videos in 5 languages of the comparative tests between Unicore and classic rope technologies are accessible on :http://beal-planete.com/spelenium/Should you have technical questions or suggestions about the Unicore tecnology, please send them to [email protected] and you will receive an answer from BEAL.Best wishes for your explorations, European Speleological Federation Fédération Spéléologique Européenne Email : [email protected] Web FSE : www.eurospeleo.org Forums : http://fsue.org/forums/ **************************************************************************** FSE Official Partner - Cordes - BEAL - Ropes - Partenaire Officiel FSE *************************www.BealPlanet.com************************** You may reply to [email protected] Permanent email address is [email protected]
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--- Begin Message ---In the past 3 days there have been over 15 earthquakes with a magnitude of 5.1 or more (6.0 is where they start to get interesting) in the area of the Samoa Islands--one that was 8.0. During the same period in southern Sumatra there earthquakes measuring 5.0, 6.6, 5.5, and 7.6. --Ediger
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--- Begin Message ---What's the chances of there being one during TCR? Stefan From: [email protected] [mailto:[email protected]] On Behalf Of Gill Edigar Sent: Thursday, October 01, 2009 1:08 PM To: [email protected] Subject: [Texascavers] earthquakes In the past 3 days there have been over 15 earthquakes with a magnitude of 5.1 or more (6.0 is where they start to get interesting) in the area of the Samoa Islands--one that was 8.0. During the same period in southern Sumatra there earthquakes measuring 5.0, 6.6, 5.5, and 7.6. --Ediger -- IMPORTANT NOTICE: The contents of this email and any attachments are confidential and may also be privileged. If you are not the intended recipient, please notify the sender immediately and do not disclose the contents to any other person, use it for any purpose, or store or copy the information in any medium. Thank you.
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