IFMAR Worlds Thread

[jimmy]

Heres the 'official' IFMAR Off Road Worlds thread - feel free to go mad.

The report is here: http://www.oople.com/rc/photos/worldchampionships-2007/

Ok, there's nothing there at the moment, since, erm, I'm in huddersfield and the World Champs haven't even started yet.

I'll be adding stuff gradually in the build-up to the Championships starting.
Me, Vicky and Lee Martin are flying to Tokyo on Wednesday - staying over near Akihabara to see the crazy sights in the craziest area of Tokyo, then flying on to Komatsu on Saturday to join up with the other guys, Ian Boulter and Dave Church - not to mention the rest of the AE team like Neil and Bradders.
I'll certainly have internet access at the track, but as for anywhere else - it's down to what I can find. I'm told Tokyo is very hard to get internet access - not sure how true that is but it's what I was told.


Thanks very (very) much to everyone who's helped with donations - also to Team Associated for their sponsoring the report, along with Neo-Buggy.net. Also thanks to RACER magazine. Without all these guys help we wouldn't be going.

[_sleigh_]

Do you know if there's LIVE coverage on RC-Timing??

It's +8 hrs time difference isn't it?

[bbq]

You are wellcome! This is soo cool!

I want a diffrent report to! you have to try KOBE BEEF!
It´s supossed to be AMAZING

Kobe info
Kobe beef (神戸ビーフ, Kōbe Bīfu?) refers to beef from the black Tajima-ushi breed of Wagyu cattle, raised according to strict tradition in Hyōgo Prefecture, Japan. Kobe is the capital of Hyogo Prefecture. Kobe beef is also called "Kobe-niku" (神戸肉, "Kobe-niku"? lit. Kobe meat), "Kobe-gyū" (神戸牛, "Kobe-gyū"? lit Kobe cow) or "Kobe-ushi" (神戸牛, "Kobe-ushi"? lit Kobe cow) in Japanese. [1] Wagyu ("Japanese Cattle") are renowned for flavour, tenderness, and fatty well-marbled texture, qualities enhanced by the traditional (and well guarded) methods of raising Kobe beef.

The massive increase in popularity of Kobe beef in the United States has led to the creation of "Kobe-style" beef, taken from domestically-raised Wagyu in order to meet the demand. After all beef imports into Japan were banned for four years due to the discovery of B.S.E., many retailers began to heavily market the U.S. raised beef as "Kobe-style". U.S meat producers claim that any differences between their less expensive "Kobe-style" beef and true Kobe beef are largely cosmetic.[2]

Kobe beef can be prepared as steak, sukiyaki, shabu shabu, sashimi, teppanyaki, and more.

[jimmy]

haha, you and your beefy madness!


Sleigh - not sure to be honest - I'm sure someone will have some results!

[jimmy]

Well, we have a few people at work who speak japanese fluently or to some degree - so I've been learning all the valuable phrases.. I can now say

• Excuse me
• Good day
• Thank you
• Do you speak english?
• I don't speak japanese
• Yes
• No
• Bar
• Cheers
• Nob (!)

I think I'm all set!

[racingdwarf]

Excuse me, do you speak english nob?...Should break the Ice nicely over there

[MK999]

can you manage a questionative tone? "excuse me, bar? nob, yes good day"

or maybe "bar?" wait for reply "nob thank you yes" (these may be more useful to lee )

[ben27111973]

Originally Posted by jimmy

Well, we have a few people at work who speak japanese fluently or to some degree - so I've been learning all the valuable phrases.. I can now say

• Excuse me
• Good day
• Thank you
• Do you speak english?
• I don't speak japanese
• Yes
• No
• Bar
• Cheers
• Nob (!)

I think I'm all set!

jimmy you forgot the most important one??? beer!

see you in hakusan, we leave tomorrow

ben