keba
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Posts posted by keba
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I think it great. On its own for breakfast, in a maki with some chopped schallots, or deep fried in bean curd. wonderful stuff. I realise not everyone does, though (refer to my signature).
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Sounds delicioud Hokkaidough!!! I'd swap that anyday for the coffee and toast I had this morning. Gotta love natto...mmm
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Originally Posted By: Niseko Instructor, wooooohooooAll the instructors that i'm working with at Niseko Village are either CASI/CSIA 2, BASI 2, AASI 2 or better qualified. Also will are all taking SAJ 2 and 1 exams in the next two weeks. If you are unsure of the quality of your instructor, just ask the ski school about their level of certification.
With due respect to your own teaching skills, I still think there is an element of luck involved. Not everyone connects at the same level, sometimes you just have to get the right instructor on the right day, regardless of how many letters they've accumulated after their name. -
That is planned...
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Originally Posted By: MattausThe waits the real killer!
I'll drink to that! -
If your technique is right, it's more cardiovascular fitness than specific muscle training that's important, IMHO.
You sound like you have a good level of fitness, Mattaus, so you should be OK. The falls on your arse will be the biggest pain, probably. For those of us that have embraced a sedentary lifestyle, however, prep is the key. Last trip to Hakuba I failed to do any exercise beforehand, and suffered terribly on the longer runs.
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Two months to go, and just took my first turns last night on my Skier's Edge. Wobbly legs after only a couple of minutes, should have started sooner, I think.
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Originally Posted By: dawnbluedec08 will be great milestone - post surgery - but will be swapping 2 sticks for a board since i have been surfing and skateboarding the last few years. hopefully, it will be a cinch.
or if nothing else, an opportunity to acquire different injuries... -
Yeah Mike, looks the goods. It's been a while since I've skied Niseko, obviously...
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will doing it that way reduce his carbon footprint?
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I'll second that... for absolute beginners, Hanazono might be a bit much to start with.
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I wish to publicly thank GoNative for his help in getting us a roof over our heads. Cheers mate.
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As far as I know...
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Just an update. We got accommodation in an onsen Hotel in Kutchan, so if anyone was losing sleep over the possibility of us dying of exposure in the back of our car, rest easy.
They knew we were foreign, too, and there was no problem with that.
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A couple of friends and I got a private lesson a few years ago with the NISS (it's on the page SJForums linked you to). They were pretty good, we got a Kiwi instructor (park and pipe specialist) and they have a base at Hirafu.
Instructors are always a bit hit and miss I've found, very much a 'lucky dip'. You don't know until after your lesson whether you've just wasted half a day and a chunk of money. Good luck.
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We got a roof box - Thule Atlantis 780 - and it was excellent for two pairs of skis and luggage, waterproof, and not that much of a drag on fuel economy. Drove to Thredbo and back from the Gold Coast with it last season. Had to watch the low height car parks though, our AWD got up to 2.3m high.
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Presumably cheaper there than at Narita...
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Originally Posted By: IndoNotice in OZ it doesn't get any attention.
Keba... Bubbles and bog NV just ain't in the same class.
It used to get some attention a few years back, the we moved on to Shiraz/Viognier blends...
No, they're definitely not in the same class, Champagne is a much greater rip-off by an order of magnitude. -
The whole "nouveau" concept is a beat-up by the Beaujolaise to sell this rubbish as some sort of special treat for a special occasion. It's very ordinary wine, made with a very nondescript grape variety, and I don't know why anyone bothers, except it's another excuse to get drunk, cheaply.
It's like with Champagne - "Mmm... here we have all this unripe Chardonnay and Pinot Noir grape juice, what shall we do? Let's ferment it again to make it fizzy to hide the acidity, and put a premium on the price! Suckers..."
It's all in the marketing, like the Emperor's new clothes.
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Originally Posted By: coldcatTo say that he is not an expert it's like if you say that a mathematician doesn't know crap about computer science.
Maybe he doesn't. I went to medical school, now specialising in Cardiology - so I'm no expert on global warming either - but by the same token, I don't pretend to be an expert in other fields of medicine. It's the same thing.
Isn't your list just a rundown of all the experts interviewed for "The Great Global Warming Swindle"? This is getting to be like a courtroom where each side brings in a team of "experts" who have diametrically opposing opinions, and try and discredit each other's arguments. Isn't it enough for us to agree that there are differences of opinion when it comes to global warming, but that the current consensus is that manmade greenhouse gases are probaly contributing. There are those with differing views, and the onus is on them to generate viable alternate hypotheses to explain the current warming trends, which I don't believe has been achieved.
Introducing conspiracy theories like Eugenics or World Government to the argument is unhelpful, as conspiracy theories can never be disproven, by their very nature.
Also, being a well respected and accomplished scientist doesn't mean you are not wrong. -
Originally Posted By: coldcatI am just being flamed because I have skeptic views on Global Warming.
No, you are being flamed because of the reasons you give for being skeptical about global warming. -
The big guy's even looking at the camera... what a pro!
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Walkin' on the Sun - Smashmouth
A Little Less Conversation - Elvis Presley vs JXL
Freestyler - Bomfunk MC's
Rock Lobster - The B-52's
U Wit That - Son Doobie
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I think these guys will have a rockin' good time in Niseko. Once they've had a taste of Japan the easy way, then maybe they can look for a bit of adventure.
For breakfast this morning....
in General off-topic discussions
Posted
I like umeboshi too, but not too many at once...