William Hung wrote:
On Jan 8, 9:48 pm, Dudley Henriques wrote:
William Hung wrote:
On Jan 8, 9:40 pm, Dudley Henriques wrote:
William Hung wrote:
On Jan 7, 6:27 pm, gliderguynj wrote:
I'll admit to sloppy flying this weekend, and I hope I learned my
lesson. I recently joined a club that flies a C150. I transitioned
into it from a Cherokee. One of the biggest differences I noticed
other than where the wings are is the climb out. It's not exactly
robust. I've also been grilled to be very careful to make sure I use
the Carb Heat in my landing pattern. Well, I was doing pattern work
and wasn't using a checklist between landing and take offs. On the
last T/O I neglected to put the carb heat off, which was a carry over
from neglecting to fully clean up my ship after exiting the runway.
After lift off, which took a bit more runway than usual, the plane
just felt anemic. I realized something was wrong and looked at my
RPM's which were 200 less than what I needed. I checked the throttle,
that was correct, mixture ok flaps ok then I saw my carb heat was on.
DOH!!!!!!
If there had been any significant sink I would have been in deep
Kimchee. Had I been using my checklist this wouldn't have happened.
I was a sloppy pilot and a classic example of a few dumb errors that
combined could have put me in real harms way. It's very easy to kill
yourself if you aren't on top of your game. Sloppy is a great way to
describe it.
Doug
You say Kimchee like it was a bad thing. Yummmm Kimchee. smile
Wil
Buried in every back yard in Korea no less. Not bad really...especially
if it's REALLY fermented :-))
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Dudley Henriques- Hide quoted text -
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You are Hardcore Dudley, lol. Those are too sour for me, I like mine
still a bit crunchy like Dill pickles.
Wil
More like desperation on my part. We were friends with a Korean family
over there who LOVED the stuff. I think they had a ton of it fermenting
in the back yard. They wouldn't leave me alone until I tried it. Then
they hounded me until I ate some more. :-))

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Dudley Henriques- Hide quoted text -

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I'm not Korean, but occasionally I like it. The fresher krispy ones.
I even eat their fermented oysters, talk about acquired taste! lol.
Not bad after several hundred tries, I even grew to like it. Well,
the Korean girl I was dating at the time made it all worth it. g

Wil

Sounds like you managed the best of both worlds there. :-)

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Dudley Henriques