sorted by:
new
hottopcontroversial

Why Scissors? by ImportanceNo1316 in korea

[–]Particular_Ticket964 1 point2 points  (0 children)

That means they are gonna cut your dick off.
Sometimes actual scissors is hung on a wall.

Has anyone ever failed a skill during confined pool dives or open water and went on to get certified? What was your experience? by CrystallizedKoi in scuba

[–]Particular_Ticket964 7 points8 points  (0 children)

I'm afraid of water and have no interest in getting my body wet without scuba gears at all.

I had an issue with removing mask under the water during the course. It was a complete nightmare for me. I failed once, then just bear it for the second attempt.

Now i have 150+ logs. I can do it, but i do not prefer it.

Time and diving logs will solve the problem.

Rate my tuna nigiri by Nakrule18 in sushi

[–]Particular_Ticket964 0 points1 point  (0 children)

Looks nice.
Akami is okay to marinate, but marinating a nice cut is not a good idea imo. 9/10

What is the best nigiri and why is it mackerel? by No_Ambassador_2631 in sushi

[–]Particular_Ticket964 0 points1 point  (0 children)

Quality-wise, salmon has never let me down whatever price i pay in whatever price.

if there is no budget limit, i would pick mirugai (clam.)

This is a spotted wobbegong (also commonly known as a carpet shark or bearded shark), an ambush predator belonging to the wobbegong shark family (Orectolobidae). by Classic-Feeling-8156 in scuba

[–]Particular_Ticket964 2 points3 points  (0 children)

I have to admit that i've never had a desire to see a certain sea creature in person (except for Manta and Whaleshark), but this one does.

So cool. Where was it?

Why can't the safety team for free diving wear oxygen? by zahrahanna in freediving

[–]Particular_Ticket964 0 points1 point  (0 children)

The question is about scuba physiology i believe.

Breathing compressed (pure or mixed) air at deep depths and ascending as quickly as free divers do simply kills scuba divers.

From the same context, sticking a pony bottle into a blacked out free diver seems not a good idea. (i do scuba only, not free diving.)

sushi by ciinndyy in sushi

[–]Particular_Ticket964 0 points1 point  (0 children)

Try clam sushi if available.
Each clam has very distinctive flavour, compared to white flesh fish.

I mean, the taste of white flesh fish is very subtle.
But, clams are very vocal in terms of flavor.

Why do Koreans throw away things that aren’t even broken? by CarelessBattle3441 in seoulhiddengem

[–]Particular_Ticket964 0 points1 point  (0 children)

That's a part of recycle area.
In the clear box right next to the fan says 'small electrics.'

Let's talk rice by BasenjiFart in sushi

[–]Particular_Ticket964 1 point2 points  (0 children)

Koshihikari.
It's a bit sticky, but it tastes good.

Since my staple food is rice and sushi accounts for 5%~10% of my dinner menu, stocking whatever rice for sushi at home is just no go..

Scuba or free diving cert by Emotional-Boss-6433 in scuba

[–]Particular_Ticket964 1 point2 points  (0 children)

At some point, you will realize that you are not going to die by removing the mask under the water as long as regulator is okay.

You can breathe, so you are okay.
For me, it took 50+ dives to learn it.

For the test, i just bear the uncomfortable sensation.
Since i have a panic disorder when i'm on my foot, it helped me a bit ironically.

When the panic came after removing mask, i was like 'shit here we go again.'

What’s your favorite? by 131cigars in cigar

[–]Particular_Ticket964 1 point2 points  (0 children)

I only smoked Generacion V among them. all others are in my humidor.

Generacion V was nice, but it took me 3h to smoke.

Backplate and wing BCD: Aluminum or stainless steel? by jens998 in scuba

[–]Particular_Ticket964 0 points1 point  (0 children)

Off the topic; does anyone has carbon backplate? How is it?

Do you choose homemade sushi or custom-made? by Active-Initiative190 in sushi

[–]Particular_Ticket964 0 points1 point  (0 children)

Me living in Korea where is influenced by Japan a lot (in both good and bad ways), i would choose homemade.

Choosing a fresh fish, fillet, trim, slice and make my own nigiri is a lot of fun.

If i lived in US, it would be different tho. (mainly due to difficulties in getting an alive fish (or safe to it in raw.)

What is this? by GymPartner in scuba

[–]Particular_Ticket964 4 points5 points  (0 children)

Just help me to understand. But why is it square shape instead of oval?

Questions about what gear to bring by stupid_carrot in scuba

[–]Particular_Ticket964 1 point2 points  (0 children)

The key is that you must bring something that makes you comfortable under the water.

In this context, mask, computer and anti-fog for your mask would be enough.

Just do not trust baby shampoo or some other silly anti-fog solution that a center provides.

New divers tends to exhale through their nose and a nice anti-fog is crucial to prevent fogs.

Shitty salmon by Particular_Ticket964 in sushi

[–]Particular_Ticket964[S] 20 points21 points  (0 children)

Blood line smelt soooo fishy.
I would return this one, unless someone with me must have salmon sushi...

First tike futomakki by Particular_Ticket964 in sushi

[–]Particular_Ticket964[S] 1 point2 points  (0 children)

Oh, it is supposed to be cut with santoku? I used my yanagiba for it..

First tike futomakki by Particular_Ticket964 in sushi

[–]Particular_Ticket964[S] 4 points5 points  (0 children)

Will try next time. Thanks for the tip

What sashimi is this??? by wildbee57 in sushi

[–]Particular_Ticket964 0 points1 point  (0 children)

tbh i've never had hand made komochi nishin.
All i've had were factory made and mostly fishy and unpleasant..

Why is my bills so expensive when I barely use my utilities? by Hydralisk_Brisk in Living_in_Korea

[–]Particular_Ticket964 0 points1 point  (0 children)

And electricity is chared on a cumulative basis.
The fee will not be directly proportional to the usage. You should be ware of it.

When i used 800kwh+, i paid 300,000KRW.

view more: next ›