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help with breakable crust



 
 
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  #11  
Old November 5th 04, 08:30 AM
Jeremy Mortimer
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Uli Hausmann wrote in
:

Greetings,

Uli


Likewise. I see you're in Switzerland. Where? Any snow yet? I'm in Geneva,
and everything around is still green up to about 2500m....

Jeremy
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  #12  
Old November 5th 04, 02:17 PM
Uli Hausmann
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Jeremy Mortimer schrieb:
Uli Hausmann wrote in
:


Greetings,

Uli



Likewise. I see you're in Switzerland. Where? Any snow yet? I'm in Geneva,
and everything around is still green up to about 2500m....


Same in Andermatt - where i'm not, actually. It's about 2400 snow cap is
starting. But this weekend there should be snow down to under 1.000 in
central and eastern Switzerland .... (?)

Greetings,

Ulrich
  #13  
Old November 5th 04, 03:46 PM
Booker C. Bense
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In article ,
Uli Hausmann wrote:
Booker C. Bense schrieb:

_ Of course the best way to handle breakable crust is to
traverse to the shady side of the mountain where it's still
powder... %-).


Booker,

that might be a good idea for *your* kind of mountains. Here, in the
alps, crust mainly is not the result of sun and shadow, but the result
of abrupt changes of temperatures. I don't know the Usa, but i think our
conditions are more compareable to your east coast snow types.


_ That's one of the many reasons I no longer live on the East
coast. New Hampshire has it's charms, but powder skiing isn't
one of them....

_ Booker C. Bense


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  #14  
Old November 5th 04, 04:45 PM
Gary S.
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On Fri, 5 Nov 2004 15:46:47 +0000 (UTC), Booker C. Bense
bbense+rec.skiing.backcountry.Nov.05.04@telemark. slac.stanford.edu
wrote:

_ That's one of the many reasons I no longer live on the East
coast. New Hampshire has it's charms, but powder skiing isn't
one of them....

_ Booker C. Bense

Powder?

Is that when the granules of ice are smaller?

Happy trails,
Gary (net.yogi.bear)
------------------------------------------------
at the 51st percentile of ursine intelligence

Gary D. Schwartz, Needham, MA, USA
Please reply to: garyDOTschwartzATpoboxDOTcom
  #15  
Old November 5th 04, 07:24 PM
Ken Roberts
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Jeremy Mortimer wrote
The OP was using light randonnée boots,
which are very soft.


Yes, stiffer boots do address part of the problem of breakable crust. I'm
just saying that there are other problems which great skiers address by
other means which include strong back-extension muscles.

light randonnée boots = very soft.


No -- "very soft" is old leather 3-pin touring boots with no buckles, like
my Asolo Snowfields.

I think from a "backcountry" perspective, any randonnee or "Alpine
Touring" boot is in the category of "stiff", and some are stiffer.

Ken


  #16  
Old November 8th 04, 09:41 AM
Uli Hausmann
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Booker C. Bense schrieb:

that might be a good idea for *your* kind of mountains. Here, in the
alps, crust mainly is not the result of sun and shadow, but the result
of abrupt changes of temperatures. I don't know the Usa, but i think our
conditions are more compareable to your east coast snow types.



_ That's one of the many reasons I no longer live on the East
coast. New Hampshire has it's charms, but powder skiing isn't
one of them....


Lucky you, that you can change the place where you live depending on the
characteristics of snow! Anyway, in the Alps we *HAVE* powder - but
not continuously and not guaranteed ...

Greetings,

Uli
  #17  
Old November 8th 04, 11:44 AM
Gary S.
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On Fri, 5 Nov 2004 18:13:10 +0000 (UTC), Kurt
wrote:

In article , Gary S. says...

Powder?

Is that when the granules of ice are smaller?


Stellar Dendrites, stellars for short :-) Even in the desert:

http://www.avalanche.org/~lsafc/aviphotos/smoke.jpg

That's no good for skiing.

How can the sharp metal edges of your skis edge into such soft fluffy
snow?

You need some nice solid frozen corn snow.

Happy trails,
Gary (net.yogi.bear)
------------------------------------------------
at the 51st percentile of ursine intelligence

Gary D. Schwartz, Needham, MA, USA
Please reply to: garyDOTschwartzATpoboxDOTcom
  #18  
Old November 8th 04, 01:39 PM
Uli Hausmann
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Gary S. schrieb:

http://www.avalanche.org/~lsafc/aviphotos/smoke.jpg


That's no good for skiing.

How can the sharp metal edges of your skis edge into such soft fluffy
snow?

You need some nice solid frozen corn snow.


That's why the european make so good skis ... ;-) Btw, is there among
the us producers some east-cost ski maker?

Greetings,

Uli
  #19  
Old November 8th 04, 03:38 PM
Gary S.
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On Mon, 08 Nov 2004 14:39:09 +0100, Uli Hausmann
wrote:

Gary S. schrieb:

You need some nice solid frozen corn snow.


That's why the european make so good skis ... ;-) Btw, is there among
the us producers some east-cost ski maker?

I'm not aware of any major ski makers in the East. I think there may
be one or two specialty makers in Vermont.

Colorado, Utah, and Washington State would the the vast majority of US
skimaking.

Burton makes snowboards in Vermont.

Happy trails,
Gary (net.yogi.bear)
------------------------------------------------
at the 51st percentile of ursine intelligence

Gary D. Schwartz, Needham, MA, USA
Please reply to: garyDOTschwartzATpoboxDOTcom
 




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