Poster: A snowHead
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crud /crust - are these the same things?
I see them used interchangeably in some places...
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Obviously A snowHead isn't a real person
Obviously A snowHead isn't a real person
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No in my opinon, breakable crust has been done to death on another thread, crud to me is chopped up/skied through powder, spring mashed potatoes.
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Well, the person's real but it's just a made up name, see?
Well, the person's real but it's just a made up name, see?
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kitenski, 4me2
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You need to Login to know who's really who.
You need to Login to know who's really who.
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I've seen "crud" defined as
a) heavy wet sticky snow that is unsuitable for skiing.
b) Off piste snow that isn't fresh powder, (e.g. tracked out, wet, windblown) that is difficult to ski.
Using a) crust is something different but crust is included in b)
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Anyway, snowHeads is much more fun if you do.
Anyway, snowHeads is much more fun if you do.
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For me, crud is slighty going off snow so can be tricky but mostly you'll just be able to bash through it...with not too much care. Leave it much longer and it turns into something else..heavy, wind blown etc etc
Chopped is/was nice snow but you have got there too late ....
Crust is something else.... it is a frozen/crusty top layer and depending on how solid it is..you'll either scrape over it or break through it.
When you ski this stuff, you'll know what it is.. and what it means to you, IMO
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You'll need to Register first of course.
You'll need to Register first of course.
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Crumble is also worth a mention - snow loosely based on a favourite English dessert - a bit crusty and lumpy on top, with gooey qualities below.
Also, death cookies. Biscuity-type lumps on the piste.
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of course crust can become crud if enough people ski it
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You'll get to see more forums and be part of the best ski club on the net.
You'll get to see more forums and be part of the best ski club on the net.
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Okay, what is crust when it has wind ridges on it as well?
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London Age: 30, it's known as 'wrinkle'.
Porridge: crud with milk
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snowHeads are a friendly bunch.
snowHeads are a friendly bunch.
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And love to help out and answer questions and of course, read each other's snow reports.
And love to help out and answer questions and of course, read each other's snow reports.
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Actually, there is a name for it and I've forgotten. I think it has the letters 'st' in it, a kind of Germanic word.
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GordonFreeman, David Goldsmith, Sastrugi - Firm (if not icy) windblown ridges.
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You know it makes sense.
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Thanks, Spyderman
An interesting reference (and good photo) to that in Wikipedia - http://en.wikipedia.org/wiki/Sastrugi - referencing writing by Ernest Shackleton in 1909. And it says the word originates from Russian.
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Otherwise you'll just go on seeing the one name:
Otherwise you'll just go on seeing the one name:
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That must be an absolute b*****d to ski on!
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Poster: A snowHead
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GordonFreeman wrote: |
That must be an absolute b*****d to ski on! |
not compared to real breakable crust. There are different forms of crust:
i. sun crust
ii. rain crust
iii. refreeze crust - probably same as i.
iv. wind crust
The French sometimes use the word "carton" - cardboard, to refer to a wind crust.
However they are all a crust and all difficult to ski.
I will leave skiing it and crust techniques to you guys. Other than using ultrafat skis (80mm+ this kind of snow is best avoided.
Crud is previously skied snow - either spring or powder. The fact that there are existing tracks means you don't get so much braking effect and that tracks tend to knock your skis off their desired course. Stiffer, longer skis are better for crud busting. Something like a Legend 8800. Also you need to get your weight forward to drive the spatulas through the snow - no sitting in the back seat.
Frozen crud should also be avoided, as much as crust.
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