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Subject:
Re: [[log in to unmask]: [fpqrp] Pasta noodle antenna]
From:
Louis Kim Kline <[log in to unmask]>
Reply To:
Blind-Hams For blind ham radio operators <[log in to unmask]>
Date:
Sat, 27 Oct 2001 15:18:05 -0400
Content-Type:
text/plain
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text/plain (53 lines)
What was the wine they were serving with that pasta?
73, Lou K2LKK

At 08:08 PM 10/26/01 -0500, you wrote:
>Oink oink!!
>
> From the Flying Pigs International QRP club (membership is free!):
>
>----- Forwarded message from "Richard Brummer, K2JQ" <[log in to unmask]> -----
>
>To: "Rob Matherly" <[log in to unmask]>, "Flying Pigs" <[log in to unmask]>
>
>I had an experience with a "wet noodle contact" years ago.
>
>We had a local ham and his family over for dinner, and we got to talking
>about the sensitivity of the local two-meter repeater.  The comment was made
>about being able to get into the repeater on a wet noodle.  Oddly enough, we
>were all devouring a rather large bowl of spaghetti.
>
>I got the bright idea to place a strand of spaghetti in contact with the
>antenna connector on my IC-2AT.  We succeeded in making an actual contact on
>the strand of spaghetti.  My friend went a step further and took the
>spaghetti and dipped it in sauce, and we tried another contact.  The signal
>was actually stronger with the sauce-covered strand !
>
>73,
>Dick  K2JQ
>-----Original Message-----
>From: Rob Matherly <[log in to unmask]>
>To: Flying Pigs <[log in to unmask]>
>Date: Friday, October 26, 2001 8:30 PM
>Subject: [fpqrp] Fw: [Live-Wire] Pasta noodle antenna
>
>
> >Oh Brother!!!!!
> >
>
>
>-To unsubscribe, mail to [log in to unmask], msg: unsubscribe fpqrp-l -
>
>----- End forwarded message -----
>
>--
>Buddy Brannan, KB5ELV    | From the pines down to the projects,
>Email: [log in to unmask] | Life pushes up through the cracks.
>Phone: (972) 276-6360    | And it's only going forward,
>ICQ: 36621210            | And it's never going back.--Small Potatoes

Louis (Kim) Kline, A.R.S.  K2LKK
e-mail:  [log in to unmask]
Work e-mail:  [log in to unmask]
Work Tel.  (716) 697-5753

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