Recent Comments:
Nikon D60 gets reviewed, bests the D40x only just barely {Engadget}
Mar 3rd 2008 12:12PM Yeah, it'll be MF... if you've never done any of this before (no meter, no AF, etc.) it sounds kind of intimidating, but if you're a D40 owner already or are considering it it's an easy thing to pick up an old lens (as cheap as $20... for *good* lenses) and give it a try.
g
Nikon D60 gets reviewed, bests the D40x only just barely {Engadget}
Mar 3rd 2008 11:16AM But try and imagine what I'm suggesting. Take your favorite Nikon lens - some of their best are 20-30 years old - and put it on a D40. You've got the aperture ring on the lens plus the thumbwheel to shuffle through shutter speeds (D40 goes all the way to 1/4000). That's MUCH easier than my Canon P&S; you don't even need to take it away from your eye. Plus, you've got fast access to ISO adjustments, so you're already more flexible than the FM2/FM3A you're opining. You could even map the ISO to a thumbwheel+function button combo. So choose your aperture or shutterspeed, guess at the accompanying settings, take a test shot, chimp the LCD, adjust as needed.
Nikon D60 gets reviewed, bests the D40x only just barely {Engadget}
Mar 3rd 2008 10:35AM I don't think you'll ever see exactly what you're asking for here, but you might consider a D40 - along with those old Nikon lenses. Some very good old Nikon lenses are dirt cheap on eBay and mount just fine on the D40. You'll need to operate in full manual mode, but I assume that's what you mean by "enthusiast" anyhow. The focusing screen is a little trickier, but I've been reading of folks modifying their screens to split-prism models without too much cost or difficulty.
g
Nikon D60 gets reviewed, bests the D40x only just barely {Engadget}
Mar 3rd 2008 10:10AM It's obvious you're not a camera snob. In fact, it's pretty clear you don't really know what you're talking about.
g
Austin City Limits Festival Food Rocks! {Slashfood}
Sep 26th 2007 7:27PM I have to admit - I saw the spork sticking out of the Frito bag and thought it would be the "taco in a pouch" I've seen many, many other places. Clicking through to the second part of the post, though, that looks like a mighty fine list of festival food! Frito pie? Oh baby!
I think Austin's moving up on my list of places to visit...
-g
Happy National More Herbs, Less Salt Day! {Slashfood}
Aug 29th 2007 9:00PM Hrm... food needs *some* salt... otherwise it's just...blech. Like what AB says: "Salt is what makes things taste bad when it's not in them." More salt isn't always the answer to improving flavor, but of all my cooking skills, I think knowing how much salt to add is probably the most important!
g
Chipotle is giving you a tax break {Slashfood}
Apr 15th 2007 10:24AM Settle down there, Austin. Frankly, I think a lot of slashfood readers/editors would identify with Chipotle's "Food With Integrity" concept. The food's fresh and tasty. What's wrong with that?
I'm not sure why people feel the need to get so caught up in authenticity. Not that I don't value maintaining cultural traditions and so forth, but I think when you get to be like Austin here it's beyond overbearing.
g
Toshiba's 55-inch SED TV to be a no-show at CES {Engadget}
Dec 22nd 2006 12:34PM So this means, of course, that it'll be the Engadget "HDTV of the year" again, right?
It'd be great if it could win that for two or even three years in a row before it even exists...
Pickled veggies are in a pickle {Slashfood}
Nov 13th 2006 10:29PM I'm all about pickles of all sorts, but I'm skeptical about the health benefits you suggested. First, not all pickling processes use fermentation to... um... pickle, and second, those that do employ strains of bacteria that don't generally enjoy living in the human GI tract. Not that I'm 100% sure of that (prove me wrong?), but I've never heard them mentioned among all the probiotic lactobacillus strains I'm aware of.
And the sodium content is fairy relative... like so many other things, unless you overindulge, the sodium content of pickles isn't a reason on its own to completely avoid pickles.
My favorite? Hot bread and butter pickles... I use them to make the (in)famous PB&B&BP sandwich. It's a tounge-twister, a palindrome, and mighty tasty - all in one!
g
Friday Happy Hour: The Negroni {Slashfood}
Oct 23rd 2006 10:01AM Also, for aesthetics, some might prefer to stir rather than shake. A friend of mine prefers a cocktail with these types of ingredients (no fruit juice) to "sparkle like a jewel" rather than taking on the frosty look of a shaken drink.
Some serve a negroni on the rocks, but I've always preferred it "up". Legend has it that it was inspired by a gentlemen who requested a bartender mix him an Americano using gin.
g
