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Enzyme says: Tell us your tales of grot, grime, dirt, detritus and mess
( , Thu 2 Feb 2012, 13:04)
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A friend of mine spent three months working in the sewers of Iceland's capital. This is a man who doesn't blanch at the prospect of eating braised puffin or rotting shark. But even he said it was like a whole new circle of hell to be in the main sewer of Reykjavik on a Saturday morning, dealing with the discharge of his fellow countrymen who had been out on the lash the night before. He's convinced his sense of smell and taste have never fully recovered.
( , Fri 3 Feb 2012, 15:38, 1 reply)
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In my line of work it's not uncommon to experience festering stenches that can be tasted for hours afterwards.
A waste skip brim full of rotting corpses in the height of summer for example, leaves an interesting tangy, iron like taste in the mouth after just a minute of exposure.
( , Fri 3 Feb 2012, 15:50, closed)
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What is your line of work? How does it involve dealing with skipfuls of corpses?
( , Sun 5 Feb 2012, 17:45, closed)
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Nah, pig farmer. Can be the same thing at times.
( , Mon 6 Feb 2012, 2:14, closed)
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