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The Spring season and summer over and we have great deals for your Diving see below for discounts. Here in the Sea of Cortez the water temp is still in the 80's and the beach temperature is in the 90's, and dry. Temperature and visibility are the greatest. We can expect this for June, July, August, September and October., and 1/2 of November. November is the pivotal month and water temperatures can plummet into the low sixties so be prepared with your wetsuits. December through May is wetsuit diving but the water is clean and clear..
We are proud to announce we are now an ANDI American Nitrox Diving Instructor Facility offering Safeair Nitrox by the highest standards in the industry. Check out our dive tip at the bottom of this news letter which explains Oxygen Toxicity in detail.
This time of year is Inventory Reduction SALE on everything in the catalog . 11% off regular prices if you call in your order and mention this advertisement.. This is how we give you our regular customers a break on prices for being loyal throughout the year. Further I can offer substantial discounts on complete regulator setups so if your ready I have all of the XS SCUBA IDI REGS and the H2 Odyssey as well.
Just shop as usual and at the check out in the comment section put in that Captain Dave says I get an 11% Discount or call me with your orders and you will get the 11% discount on almost everything. Some small items this may not be possible of course. We have the best prices on the net already and by cutting another 11% you are a big winner.
!!!!!!!!!!!!!SPECIAL DISCOUNT OFFER!!!!!!!!!!!!!!!!!!
This newsletter is being sent to only a select few people, and being published on our site so if those who get it e mailed to them you get first picks on inventory. For those of you on our list we will be offering to you a special diver discount on any equipment purchases through December 2012. Just mention the newsletter with your order and we will give you an additional 11% off your purchase. Remember to ask for it or you won't get it.
Dive Doc Questions
Visit Scuba-Doc forums, "Scuba Clinic" and lurk, post, ask questions and get quality answers to your questions. There are interesting questions and some good information can be obtained. Your participation will even make it better!
Flying After Diving With Nitrox, Does Nitrox decrease "No-Fly" time?
I just recently became certified with Nitrox and used it on my last dive trip. I noticed something interesting with respect to the surface interval prior to flying and I'm wondering if anyone else has observed this as well.
On the morning of departure, I routinely check my dive computer (a Suunto using RGBM) to make sure it says I'm safe to fly. I use a minimum 24 hour surface interval prior to flying anyway, so this check is more for interest than necessity. However, what I noticed on my last trip was that in the early morning, prior to my afternoon departure, my computer was saying it was OK to fly with less than 18 hours of interval. I had used 36% EANx on the last dive the day before. Another one of the divers in my group, who was also using a Cochran computer but not Nitrox, said his computer was still showing "No-Fly".
So, does using Nitrox decrease the amount of surface interval required to safely fly? It's not that I want to cut this time down, but I'd like to know that using Nitrox gives me more safety margin.
The advantage in diving with nitrox is a decreased nitrogen load compared with air for a given depth (less N2 % in the breathing mixture). Remember the Euqivalent Air Depth - with nitrox it is always shallower than with air.
In short, the no flying interval is calculated in a way that your tissues got rid of enough nitrogen so that decreasing the ambient pressure during the flight will not induce DCS.
So, less nitrogen load in the end of your last dive - less no flying interval.
It is important to note: this is a classic example why you should always follow your own computer recommendation and not another diver's - even if you dove the same profile together. This is one of the mistakes done by divers leading to DCS.
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Check out our photo Gallery and send in your photos for our contest. You could win a free dive trip to the Sea of Cortez
Remember you can also win a free dive trip just by voting for your favorite photo so visit our Gallery and vote.
Photo Contest WINNER! "Anchor"This photo was our last winner. The photographer will spent 3 days diving in San Carlos aboard our dive boat- FREE. Our Second winner who voted is our winner of a weekend getaway to San Carlos .
The Angel in Bonaire photo was a close 2nd and a very good photo as well. All of the photos were great.
Did You Know?
We have the best Instructor Training Program in the Country. If you want to Become a Professional Scuba Instructor Call Captain Dave at 888-547-3483 to learn the Details. Train in the Beautiful Sea Of Cortez and learn the techniques that make you a top Scuba Instructor.
10 Day Program $1500 .
Diver Emporium is proud to offer the Complete line of XS Scuba products in our on line catalog. Have you seen the new Regs abd BCDS?
Dive Buddy Pages updated.
All of the dive buddy pages are updated so those of you who have submitted information it is there. Let us know if there are any errors or omissions. Remember if your looking for a dive buddy go to the Dive Buddy Page. Click on your state or country and input your info. Maybe you will find that dive mate you've been dreaming about.
RECIPE OF THE MONTH
Lobster and Corn Chowder
• 3 live hard-shell lobsters (1 1/4 pounds each)
• 3 medium ears yellow or bi-color corn
• 4 ounces slab (unsliced) bacon, rind removed and cut into 1/3-inch dice
• 4 tablespoons unsalted butter
• 1 large onion (10 ounces) cut into 3/4-inch dices
• 2 to 3 sprigs fresh thyme, leaves removed and chopped (1 teaspoon)
• 2 teaspoons Hungarian paprika
• 1 1/2 pounds Yukon Gold, Prince Edward Island, or other all-purpose potatoes, peeled and cut into 3/4-inch dice
• 1 1/2 cups heavy cream (or up to 2 cups if desired)
• Kosher or sea salt and freshly ground black pepper
• 2 tablespoons chopped fresh Italian parsley
• 2 tablespoons minced fresh chives
1. Fill an 8 to 10-quart stockpot two-thirds full with ocean water or tap water that is heavily salted. Bring to a rolling boil. One at a time, holding each lobster by the carapace (the protective shell), carefully drop it into the water. Cook for exactly four minutes from the last time the lobster went in. Using a pair of long tongs, remove the lobsters from the pot and let them cool to room temperature.
2. Pick all the meat from the tails, knuckles and claws. Remove the intestinal tract from the tail and the cartilage from the claws. Dice the meat into 3/4-inch cubes. Cover and refrigerate until ready to use. Using the carcasses (bodies), and leftover shells, make a lobster stock (Recipe is below). The stock will take about 1 1/2 hours to cook. Strain the stock; you should have 4 cups.
3. Meanwhile, husk the corn. Carefully remove most of the silk by hand and then rub each ear with a dry towel to finish the job. Cut the kernels from the cobs and reserve. You should get about 2 cups. Break the cobs in half and add them to the simmering stock.
4. Heat a 4 to 6-quart heavy pot over low heat and add the bacon. Once it has rendered a few tablespoons of fat, increase the heat to medium and cook until the bacon is crisp golden brown. Pour off all but 1 tablespoon of the fat, leaving the bacon in the pot.
5. Add the butter, onion and thyme and sauté, stirring occasionally with a wooden spoon, for about 8 minutes, until the onion is softened but not browned. Add the paprika and cook 1 minute longer, stirring frequently.
6. Add the potatoes, corn kernels, and the reserved lobster stock. The stock should just barley cover the potatoes; if it doesn't, add enough water to cover. Turn up the heat and bring to a boil. Cover the pot and cook the potatoes vigorously for about 12 minutes, until they are soft on the outside but still firm in the center. If the broth hasn't thickened lightly, smash a few potatoes against the side of the pot and cook a minute or two longer to release their starch.
7. Remove the pot from the heat; stir in the lobster meat and cream, and season to taste with salt and pepper. If you are not serving the chowder within the hour, let it cool a bit, then refrigerate; cover the chowder after it is chilled completely. Otherwise, let it sit at room temperature for up to an hour, allowing the flavors to meld.
8. When ready to serve, reheat the chowder over low heat; don't let it boil. Use a slotted spoon to mound the lobster, onions, potatoes, and corn in the center of large soup plates or shallow bowls, making sure they are evenly divided, and ladle the creamy broth around. Sprinkle with the chopped parsley and minced chives.
Makes about 10 cups; serves 10 as a first course or five or six as a main course.
Ingredients for Lobster Stock:
• 2 pounds lobster carcasses and shells
• 2 quarts water
• 1 cup dry-white wine
• 1 cup chopped tomatoes with their juice (fresh or canned)
• 2 medium onions, thinly sliced
• 2 stalks celery, thinly sliced
• 2 small carrots, thinly sliced
• 4 cloves garlic, crushed
• 4 sprigs fresh thyme
• 2 dried bay leaves
• 1/4 teaspoon fennel seeds
• 1 teaspoon black peppercorns
• Kosher or sea salt
Directions for Lobster Stock:
1. Split the lobster carcasses lengthwise and remove the head sac from each one. Place the carcasses, shells and tomalley (lobster's liver) in a 6 to 8-quart stockpot, cover with the water, and bring to a boil, skimming the white scum from the surface of the stock. (Using a ladle and a circular motion, push the foam from the center of the outside of the pot, where it is easy to remove.) Reduce the heat so the stock is cooking at a fast, steady simmer.
2. Add the wine, tomatoes, onions, celery, carrots, garlic, thyme, bay leaves, fennel seeds and peppercorns, and let the stock simmer and cook down for about 1 hour. Add a little water if the stock falls below the lobster shells.
3. Season the stock lightly with salt. Taste for a rich flavor. If it seems light, simmer for about 20 minutes longer. Strain the stock with a fine-mesh strainer. If you are not going to be using it within the hour, chill it as quickly as possible. Cover the broth after it has completely cooled and keep refrigerated for up to three days, or freeze for up to two months. Makes about 1 quart.
This great recipe comes from our book "The Divers most Favorite Seafood Recipes" written by Captain Dave. This book is available for $2.50 . purchase cook book all proceeds go to the Sea of Cortez Rescue fund which is helping to restore and maintain all species.
Be Cool......Follow the Rules
Diver Discount Catalog
We are proud to announce
our other on line scuba store.
In our catalog you will find all the items you will ever need for scuba at terrific prices. We are adding new products every day for you. What we cannot inventory in the store we have online. Check out our new gift idea page, spear gun page, dive light page and watch for Dive Jewelry. We guarantee you the best prices in town and on the web.
Available from Sea Of Cortez Dive Center and Diver Emporium.Com
The Sea of Cortez Scuba Center is the only dive shop in the area that offers certification at one of our local Arizona lakes. Just don't have the time or perhaps the money to take that certification trip to San Carlos right now? For $s the only dive shop in the area that offers certification at one of our local Arizona lakes. Just don't have the time or perhaps the money to take that certification trip to San Carlos right now? For $500.00 you can be fully certified at Canyon Lake which includes 4 Certification Dives on 2 separate days for a total of 4 for certification, Certification Cards/fees.
The effects of oxygen are increased at depth so that the maximum PO2 in diving is 1.6 ATA, and this is achieved at 218 fsw breathing air, 132 fsw breathing 32% O2, and 20 fsw breathing 100% O2.
This is due to the effects of Dalton's Law which states that on descent, the partial pressure of all component gases increase in the same ratio as the total pressure. this results in the creation of the elevated pO2 that causes the convulsions of O2 toxicity and is the direct cause of nitrogen narcosis and along with Boyle's law, is the cause of decompression sickness.
All O2 treatments using 100% O2 are given at 60 feet or shallower, except for gas gangrene and CO poisoning. This effect is also the limiting factor in the use of nitrox (increased O2 percentages) in increasing the bottom time of "tech" divers.
The effect on the central nervous system ( the Paul Bert effect), results in: muscle twitching and spasm nausea and vomiting dizziness vision (tunnel vision) and hearing difficulties (tinnitus) twitching of facial muscles irritability, confusion and a sense of impending doom trouble breathing, anxiety unusual fatigue incoordination convulsion.
Convulsion at depth in water usually results in drowning or arterial gas embolism and is prevented by not using oxygen breathing with SCUBA and by limiting oxygen exposure with hyperbaric oxygen therapy 100% O2 greater than 60 FSW.
Factors increasing susceptibility to O2 toxicity include: Increasing exposure time Increasing depth Increasing the percentage of inspired O2 (As in nitrox mixtures) The simple act of immersion setting off the diving reflex Exercise increasing the metabolic rate Increased CO2 in the tissues (May be due to cerebral vasodilation) Cold stress (Shivering is a form of exercise)Systemic diseases that increase the metabolic rate (such as thyroid diseases)
Pulmonary oxygen toxicity ( Lorraine Smith effect) is a direct time /dose relationship on the lungs caused by a direct effect of O2 on the lungs, blockage of airways, increased CO2, pulmonary surfactant changes , enzyme interference and an inert as effect. The best treatment is prevention and removal of pure O2 at the first signs of toxicity.
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