
Well...
We're about to start seeing a whole different level of weird when it comes to chinese street food.
Scientific expeditions into the deep, deep ocean are like buses: none for ages, then suddenly along come two at once! China's Jiaolong submersible went the deepest: on Tuesday it sank to 6,699 metres below the waves. In so doing it entered the Mariana Trench. Along the way it spotted what state-directed organ Xinhua describes …
"But that's partly because people only rarely look into the abyss: the Australian expedition is exploring some local waters for the first time, largely because it's rather tricky operating at such depths."
Don't think you have to go to such exterme depths to find stuff no-one else has seen before. Seem to remember a TV documentary a few years ago about a project diving around a continental shelf going down to the absolute limits of scuba diving where no-one had done before and it seemed they were coming up from dives with examples of new species every time.
I think they wouldn't be reporting anything, tbh.
Unless the Deep Ones have kept up with technology and are now able to summon a global EMP, it would still take a not infinitesimally small time interval between disturbance and total worldwide annihilation, in which case at least some news covfefe will get out.
"Just as long as the Kraken is not awakened."The Kraken has been released! On Australian TV even:
"right up there near the top, alongside watery bacon, on the "friends don't let friends ..." listie."I had to look it up! I'd never even heard of it.
Last weekend there was a report on the telly about a bloke in Stanthorpe who made a barrel of vinegar in his farm shed for fun 12 years ago. Today he's rolling in money. And still having fun!
High-tech vinegar a success story of the new bush 'gold rush'
It's seriously nice vinegar. I always grab a couple of bottles when I visit my friends in Tenterfield.
I see what you did there :-) Teasing them who think food-like substances are actual food. Never got around to vinegar, except by accident once and it wasn't a pleasant experience. Made beer (from malt, not extract), wine, ham, cheese (hard as well as soft), pasta, slaughtered and butchered... Mrs Git just came home so time to put the finishing touches on dinner: pollo alla diavolo made with a very plump young free-range Light Sussex cockerel.
PS The Linotype hasn't landed yet. You sure you didn't put it into orbit? You must be even strongerer than Auntie Jack!
Quite possibly it looked much the same - it's the gas filled swim bladder that expands significantly if the fish can't release gas fast enough, not the liquid/solid part of the body
I'm no expert, but I would guess that it is a fairly primitive design and may not have a swim bladder at all - or if it does, it may be one of the early types that's directly connected to the mouth, allowing easy and rapid venting of excess pressure. But I going to place my money on no swim bladder.