Re: K-x shake test

[Larry Colen]

On Mar 23, 2010, at 11:18 PM, Larry Colen wrote:

I decided to try a semiformal test of shake problems in my K-x, both  
with and without shake reduction on.
I started at 1/200 second  and increased the shutter speed up to 0.8  
seconds.


ISO 200, FA 31, shot from about 30"
With shake reduction off it was only steady down to about 1/13 second
With shake reduction on it was steady down to about 0.3 seconds
Two versions of each, one is the full shot, one is cropped in tight.


D'oh!
forgot the links
Shake reduction on: 
http://www.flickr.com/photos/ellarsee/sets/72157623682727196/
Shake reduction off: 
http://www.flickr.com/photos/ellarsee/sets/72157623558209377/



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K-x shake test

[Larry Colen]

I decided to try a semiformal test of shake problems in my K-x, both  
with and without shake reduction on.
I started at 1/200 second  and increased the shutter speed up to 0.8  
seconds.


ISO 200, FA 31, shot from about 30"
With shake reduction off it was only steady down to about 1/13 second
With shake reduction on it was steady down to about 0.3 seconds
Two versions of each, one is the full shot, one is cropped in tight.

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Re: OT - as seen on craigs list... wtf ??

[Subash]

I think you hit the nail on the head

On 3/24/10, Stan Halpin  wrote:
>>
>>
>>
>>>
  I can't remember the 70's. But I remember the 50's.
 >>>
 >>> Is some ways, the "roots of the rebellion" generation, leading to
 >>> the "Us" generation, followed by the "Me" generation.
 >>
 >> And now landing us in the screwed generation.
 >
 > you mean it's all spinning out of control?
 Nuts.
>>> trying to low-ball me?
>>
>> Another thread loses it's bearing.
> Just need a wench to tighten things up.
>
>
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Re: OT - as seen on craigs list... wtf ??

[P. J. Alling]

On 3/24/2010 12:10 AM, Stan Halpin wrote:



 
   

I can't remember the 70's. But I remember the 50's.
 

Is some ways, the "roots of the rebellion" generation, leading to
the "Us" generation, followed by the "Me" generation.
   

And now landing us in the screwed generation.
 

you mean it's all spinning out of control?
   

Nuts.
 

trying to low-ball me?
   

Another thread loses it's bearing.
 

Just need a wench to tighten things up.


   


The wenches are one thread to the left.

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Re: OT - as seen on craigs list... wtf ??

[Stan Halpin]

> 
> 
> 
>> 
>>>  I can't remember the 70's. But I remember the 50's.
>>> >>>
>>> >>> Is some ways, the "roots of the rebellion" generation, leading to
>>> >>> the "Us" generation, followed by the "Me" generation.
>>> >>
>>> >> And now landing us in the screwed generation.
>>> >
>>> > you mean it's all spinning out of control?
>>> Nuts.
>> trying to low-ball me? 
> 
> Another thread loses it's bearing.
Just need a wench to tighten things up.


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Re: OT - as seen on craigs list... wtf ??

[William Robb]

- Original Message - 
From: "Subash" 
Subject: Re: OT - as seen on craigs list... wtf ??






 I can't remember the 70's. But I remember the 50's.
>>>
>>> Is some ways, the "roots of the rebellion" generation, leading to
>>> the "Us" generation, followed by the "Me" generation.
>>
>> And now landing us in the screwed generation.
>
> you mean it's all spinning out of control?

Nuts.


trying to low-ball me? 


Another thread loses it's bearing.


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Re: OT - as seen on craigs list... wtf ??

[Subash]

On Tue, 23 Mar 2010 21:43:56 -0700
Larry Colen  wrote:

> 
> On Mar 23, 2010, at 9:47 PM, Subash wrote:
> 
> > On Wed, 24 Mar 2010 00:04:16 -0400
> > "Ken Waller"  wrote:
> >
> >>
> >> Kenneth Waller
> >> http://www.pentaxphotogallery.com/kennethwaller
> >>
> >> - Original Message -
> >> From: "Doug Franklin" 
> >> Subject: Re: OT - as seen on craigs list... wtf ??
> >>
> >>
> >>> On 2010-03-23 22:48, paul stenquist wrote:
>  I can't remember the 70's. But I remember the 50's.
> >>>
> >>> Is some ways, the "roots of the rebellion" generation, leading to
> >>> the "Us" generation, followed by the "Me" generation.
> >>
> >> And now landing us in the screwed generation.
> >
> > you mean it's all spinning out of control?
> 
> Nuts.

trying to low-ball me? 

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Re: OT - Congrats, Tim!

[Larry Colen]

On the subject of gadgets for the droid, I wanted to use mytracks to  
log my bike rides, so I picked up an Amzer bike mount.
With the fancy bars and the inline brake levers, I couldn't mount it  
to my handlebars, but I solved the problem with some improvisational  
engineering:

http://www.flickr.com/photos/ellarsee/sets/72157623557932267/

Another handy gadget is Motorola's external battery charger, for about  
$20.


To charge the phone, you need to find the 5 connector micro USB cables.


On Mar 23, 2010, at 10:53 AM, Larry Colen wrote:


Particularly handy droid programs:

advanced task killer
aiminesweeper
battery status
bubble
cellfinder
connectbot
dolphin browser
gdocs
gmote
google sky map
k-9 mail
my tracks
navy clock
net hack
opera mini
shop savvy
weather
wifi analyzer


I still haven't found one that's good for bookmarking my current  
location (like where I parked the car) on google maps, either  
temporarily or long term.


I've set the camera to record gps data when I take a picture.  I  
upload my photos to flickr which puts them on my flickr map and use  
that to geotag the pictures I get with my real camera.


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Re: question for the brits American to English translation

[P. J. Alling]

On 3/23/2010 11:45 PM, Larry Colen wrote:


On Mar 23, 2010, at 10:38 PM, P. J. Alling wrote:





The real question is why would you want to go to France ?



Naked young women sunning themselves on the fantails of cigarette boats.


Back to crumpets again?

For a thread with such amazing topic drift, it's impressive how it 
keeps coming back to home.


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Re: question for the brits American to English translation

[Larry Colen]

On Mar 23, 2010, at 10:38 PM, P. J. Alling wrote:





The real question is why would you want to go to France ?


Naked young women sunning themselves on the fantails of cigarette  
boats.


Back to crumpets again?

For a thread with such amazing topic drift, it's impressive how it  
keeps coming back to home.


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Re: OT - as seen on craigs list... wtf ??

[Larry Colen]

On Mar 23, 2010, at 9:47 PM, Subash wrote:


On Wed, 24 Mar 2010 00:04:16 -0400
"Ken Waller"  wrote:



Kenneth Waller
http://www.pentaxphotogallery.com/kennethwaller

- Original Message -
From: "Doug Franklin" 
Subject: Re: OT - as seen on craigs list... wtf ??



On 2010-03-23 22:48, paul stenquist wrote:

I can't remember the 70's. But I remember the 50's.


Is some ways, the "roots of the rebellion" generation, leading to
the "Us" generation, followed by the "Me" generation.


And now landing us in the screwed generation.


you mean it's all spinning out of control?


Nuts.

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Re: OT - as seen on craigs list... wtf ??

[Subash]

On Wed, 24 Mar 2010 00:04:16 -0400
"Ken Waller"  wrote:

> 
> Kenneth Waller
> http://www.pentaxphotogallery.com/kennethwaller
> 
> - Original Message - 
> From: "Doug Franklin" 
> Subject: Re: OT - as seen on craigs list... wtf ??
> 
> 
> > On 2010-03-23 22:48, paul stenquist wrote:
> >> I can't remember the 70's. But I remember the 50's.
> > 
> > Is some ways, the "roots of the rebellion" generation, leading to
> > the "Us" generation, followed by the "Me" generation.
> 
> And now landing us in the screwed generation.

you mean it's all spinning out of control?

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Re: PDML Boston this Saturday, March 20

[P. J. Alling]

On 3/23/2010 10:48 PM, Ken Waller wrote:


Kenneth Waller
http://www.pentaxphotogallery.com/kennethwaller

- Original Message - From: "John Sessoms" 
Subject: Re: PDML Boston this Saturday, March 20



From: David Mann

Hi, Dave, I'm Dave.  And that's Dave over there.


"Dave's not here!"


He meant the other Dave


You mean that Dave?


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Re: question for the brits American to English translation

[P. J. Alling]

On 3/23/2010 10:47 PM, Ken Waller wrote:


Kenneth Waller
http://www.pentaxphotogallery.com/kennethwaller

- Original Message - From: "John Sessoms" 
Subject: RE: question for the brits American to English translation



From: "Bob W"

This thread reminded me of some advice I gave to a friend who
> was going to Europe for the first time:
>
> It is important to realize that in a foreign country, people may 
not > understand your meaning, even if they do speak English.  
There are > certain American expressions that can not 
understandably be translated > into any European language, 
including the varieties of English spoken > in the UK and Ireland.  
Some examples:

>


Isn't the point of going abroad to experience the differences? The 
English
are terrible for this, going to a foreign country and demanding that 
it be

exactly the same as Scunthorpe.


>
> Crispy bacon strips.


Pancetta. You can buy crispy bacon strips in Marks & Spencer.


> Eggs over easy (or sunny side up)


We can probably cook it - we just can't ever remember what it means.


> Rare steak (or a rare hamburger)


These are the ways steak can be cooked in France:

Bleu - the beast's heart is still beating
Saignant - bleeding
A point - pink in the middle
Bien cuit - well done. You may be deported if you ask for this
Americain - any restaurant that's prepared to do this to a steak 
does not

deserve your custom



Why would I want to order "steak" in France? I can get "steak" at 
Golden Corral. I mean, what's the point of going anywhere if it's 
going to be just like home? If I want "just like home", I might as 
well STAY home.


If I'm going to France, I want real FRENCH COOKING, and I don't mean 
fries, freedom or otherwise.


The real question is why would you want to go to France ?



Naked young women sunning themselves on the fantails of cigarette boats.

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Re: question for the brits American to English translation

[Larry Colen]

On Mar 23, 2010, at 8:47 PM, Ken Waller wrote:



Kenneth Waller
http://www.pentaxphotogallery.com/kennethwaller

- Original Message - From: "John Sessoms" >

Subject: RE: question for the brits American to English translation
rral. I mean, what's the point of going anywhere if it's going to be  
just like home? If I want "just like home", I might as well STAY home.


If I'm going to France, I want real FRENCH COOKING, and I don't  
mean fries, freedom or otherwise.


The real question is why would you want to go to France ?


http://bil-tv.23video.com/video/551798/rendezvous-in-paris


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Re: OT - as seen on craigs list... wtf ??

[Ken Waller]

Kenneth Waller
http://www.pentaxphotogallery.com/kennethwaller

- Original Message - 
From: "Doug Franklin" 

Subject: Re: OT - as seen on craigs list... wtf ??



On 2010-03-23 22:48, paul stenquist wrote:

I can't remember the 70's. But I remember the 50's.


Is some ways, the "roots of the rebellion" generation, leading to the 
"Us" generation, followed by the "Me" generation.


And now landing us in the screwed generation.


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Re: question for the brits American to English translation

[paul stenquist]

On Mar 23, 2010, at 11:42 PM, Larry Colen wrote:

> 
> On Mar 23, 2010, at 6:43 PM, paul stenquist wrote:
> 
>> 
>> On Mar 23, 2010, at 9:43 PM, P. J. Alling wrote:
>> 
>>> Ah, yes the ol' "Black and Blue".
>>> 
>> The best to be sure. But you need a hellaciously hot fire. I can only get 
>> deep brown and red on my gas grill. Charcoal gives one a fighting chance.
>> 
>> I made some tri-tip steaks tonight. That's poor man's steak. But they were 
>> quite good, grilled rapidly and rare with plenty of salt and pepper. They 
>> don't look good: wrong shape for a steak. And they usually have a bit of 
>> gristle somewhere. But they're well marbled and tender. A bargain at around 
>> $3 a pound.
> 
> 
> Tri-tip is actually a roast.  It's also a regional cut of meat.  Zab wanted 
> to make tri-tip for her dad when she visited last summer and was dismayed to 
> find that it wasn't in the local store.  Many places sell it as, IIRC, bottom 
> sirloin.
> 
> --
Tri-tip is a part of the animal, and like rib, sirloin or round, it can be cut 
as a roast or a steak. Tri-tip steak is rather good, and a tremendous value.
Paul
> Larry Colen l...@red4est.com sent from i4est
> 
> 
> 
> 
> 
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Re: question for the brits American to English translation

[paul stenquist]

On Mar 23, 2010, at 11:47 PM, Ken Waller wrote:

> 
> Kenneth Waller
> http://www.pentaxphotogallery.com/kennethwaller
> 
> - Original Message - From: "John Sessoms" 
> Subject: RE: question for the brits American to English translation
> 
> 
>> From: "Bob W"
 This thread reminded me of some advice I gave to a friend who
 > was going to Europe for the first time:
 >
 > It is important to realize that in a foreign country, people may not > 
 > understand your meaning, even if they do speak English.  There are > 
 > certain American expressions that can not understandably be translated > 
 > into any European language, including the varieties of English spoken > 
 > in the UK and Ireland.  Some examples:
 >
>>> 
>>> Isn't the point of going abroad to experience the differences? The English
>>> are terrible for this, going to a foreign country and demanding that it be
>>> exactly the same as Scunthorpe.
>>> 
 >
 > Crispy bacon strips.
>>> 
>>> Pancetta. You can buy crispy bacon strips in Marks & Spencer.
>>> 
 > Eggs over easy (or sunny side up)
>>> 
>>> We can probably cook it - we just can't ever remember what it means.
>>> 
 > Rare steak (or a rare hamburger)
>>> 
>>> These are the ways steak can be cooked in France:
>>> 
>>> Bleu - the beast's heart is still beating
>>> Saignant - bleeding
>>> A point - pink in the middle
>>> Bien cuit - well done. You may be deported if you ask for this
>>> Americain - any restaurant that's prepared to do this to a steak does not
>>> deserve your custom
>>> 
>> 
>> Why would I want to order "steak" in France? I can get "steak" at Golden 
>> Corral. I mean, what's the point of going anywhere if it's going to be just 
>> like home? If I want "just like home", I might as well STAY home.
>> 
>> If I'm going to France, I want real FRENCH COOKING, and I don't mean fries, 
>> freedom or otherwise.
> 
> The real question is why would you want to go to France ?
> 
Paris is probably my favorite big city. Wonderful food, fabulous photo ops, 
and, for the most part, nice people.
Paul
> 
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Re: PESO - Rose Kennedy Greenway, Boston

[Ken Waller]

Very nice capture. Has an unreal feel to it.

Kenneth Waller
http://www.pentaxphotogallery.com/kennethwaller

- Original Message - 
From: "David Parsons" 

To: 
Sent: Tuesday, March 23, 2010 4:16 PM
Subject: PESO - Rose Kennedy Greenway, Boston



Here's a shot from the photowalk with Mark Roberts and Miserere on
Saturday in Boston.

http://www.flickr.com/photos/alohadave/4454802258/


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Re: 4 in 1 Lions

[Ken Waller]

Definitely not B+W.

Crop works best for me.

Kenneth Waller
http://www.pentaxphotogallery.com/kennethwaller

- Original Message - 
From: "John Sessoms" 

To: 
Sent: Tuesday, March 23, 2010 3:03 PM
Subject: PESO: 4 in 1 Lions


My nature photography group is having an exhibition, and I'm considering 
this image for the show. Four slightly different versions of the same 
image. This was my second outing with the K20D and is also an example of 
the kind of images possible with the notorious "Bigma" - Sigma 50-500.


http://www.flickr.com/photos/jb_sessoms/4458039806

http://www.flickr.com/photos/jb_sessoms/4457262217

http://www.flickr.com/photos/jb_sessoms/4458038850

http://www.flickr.com/photos/jb_sessoms/4458038552

They are in order: Brown grass, Green grass, Crop, B&W.

I used the color replacement tool to brown the grass and make it look 
more "natural", but am not quite easy with the "ethics" of that.


The grass in the lion enclosure at the NC Zoo is BRIGHT green, doesn't 
really evoke the natural habitat. It's really garish to my eye.


I used an 8x10 crop to get a more intimate image. This is my preferred 
image.


Finally I included a B&W conversion to finesse the grass color question. 
Which brings up a question, why is B&W conversion acceptable and 
re-painting bright green grass brown is dodgy?


I invite your comments.



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Re: OT: speaking of hard drive issues . . .

[Stan Halpin]

Thanks Rob. Mine is a bit different from the couple on the site site you 
pointed to, and the others linked to that, but it did confirm my suspicion that 
WD hides their catches/screws/etc. under labels, rubber feet, etc. With that 
and a bit of judicious force I have the outter case off. I'll deal with the 
rest tomorrow.

stan

On Mar 23, 2010, at 10:26 PM, Rob Studdert wrote:

> On 24/03/2010, Stan Halpin  wrote:
> 
>> Questions:
>> Do I assume that the drive interface within the case is eSATA?
>> Does anyone have a clue how to open one of these beasties? I have a power 
>> saw but am not sure where to start cutting. Seriously, there are no screw 
>> heads etc. visible to me.
> 
> Hi Stan,
> 
> SATA or PATA (standard old parallel IDE) depending on the age I would
> expect. I haven't opened one yet but I expect that it's glued
> together, not the type of thing you'd generally consider attempting to
> repair ;-)
> 
> A starting point perhaps:
> 
> http://carltonbale.com/western-digital-my-book-opening-the-case-removing-the-drive
> 
> Cheers,
> 
> -- 
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> Tel: +61-418-166-870 UTC +10 Hours
> Gmail, eBay, Skype, Twitter, Facebook, Picasa: distudio
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Re: PDML Boston this Saturday, March 20

[Ken Waller]

Kenneth Waller
http://www.pentaxphotogallery.com/kennethwaller

- Original Message - 
From: "John Sessoms" 

Subject: Re: PDML Boston this Saturday, March 20



From: David Mann

Hi, Dave, I'm Dave.  And that's Dave over there.


"Dave's not here!"


He meant the other Dave


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Re: question for the brits American to English translation

[Ken Waller]

Kenneth Waller
http://www.pentaxphotogallery.com/kennethwaller

- Original Message - 
From: "John Sessoms" 

Subject: RE: question for the brits American to English translation



From: "Bob W"

This thread reminded me of some advice I gave to a friend who
> was going to Europe for the first time:
>
> It is important to realize that in a foreign country, people may not 
> understand your meaning, even if they do speak English.  There are 
> certain American expressions that can not understandably be translated 
> into any European language, including the varieties of English spoken 
> in the UK and Ireland.  Some examples:

>


Isn't the point of going abroad to experience the differences? The 
English
are terrible for this, going to a foreign country and demanding that it 
be

exactly the same as Scunthorpe.


>
> Crispy bacon strips.


Pancetta. You can buy crispy bacon strips in Marks & Spencer.


> Eggs over easy (or sunny side up)


We can probably cook it - we just can't ever remember what it means.


> Rare steak (or a rare hamburger)


These are the ways steak can be cooked in France:

Bleu - the beast's heart is still beating
Saignant - bleeding
A point - pink in the middle
Bien cuit - well done. You may be deported if you ask for this
Americain - any restaurant that's prepared to do this to a steak does not
deserve your custom



Why would I want to order "steak" in France? I can get "steak" at Golden 
Corral. I mean, what's the point of going anywhere if it's going to be 
just like home? If I want "just like home", I might as well STAY home.


If I'm going to France, I want real FRENCH COOKING, and I don't mean 
fries, freedom or otherwise.


The real question is why would you want to go to France ?


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Re: question for the brits American to English translation

[Larry Colen]

On Mar 23, 2010, at 6:43 PM, paul stenquist wrote:



On Mar 23, 2010, at 9:43 PM, P. J. Alling wrote:


Ah, yes the ol' "Black and Blue".

The best to be sure. But you need a hellaciously hot fire. I can  
only get deep brown and red on my gas grill. Charcoal gives one a  
fighting chance.


I made some tri-tip steaks tonight. That's poor man's steak. But  
they were quite good, grilled rapidly and rare with plenty of salt  
and pepper. They don't look good: wrong shape for a steak. And they  
usually have a bit of gristle somewhere. But they're well marbled  
and tender. A bargain at around $3 a pound.



Tri-tip is actually a roast.  It's also a regional cut of meat.  Zab  
wanted to make tri-tip for her dad when she visited last summer and  
was dismayed to find that it wasn't in the local store.  Many places  
sell it as, IIRC, bottom sirloin.


--
Larry Colen l...@red4est.com sent from i4est





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Re: OT: speaking of hard drive issues . . .

[Rob Studdert]

On 24/03/2010, Stan Halpin  wrote:

> Questions:
> Do I assume that the drive interface within the case is eSATA?
> Does anyone have a clue how to open one of these beasties? I have a power saw 
> but am not sure where to start cutting. Seriously, there are no screw heads 
> etc. visible to me.

Hi Stan,

SATA or PATA (standard old parallel IDE) depending on the age I would
expect. I haven't opened one yet but I expect that it's glued
together, not the type of thing you'd generally consider attempting to
repair ;-)

A starting point perhaps:

http://carltonbale.com/western-digital-my-book-opening-the-case-removing-the-drive

Cheers,

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Re: question for the brits American to English translation

[Stan Halpin]

> - Original Message - From: "Doug Franklin"
> Subject: Re: question for the brits American to English translation
> 
> 
>> On 2010-03-23 19:49, William Robb wrote:
>> 
>>> If you are going with the intention of insulting the chef, stay home.
>> 
>> I don't go anywhere with the intention of insulting anyone.  However, if I 
>> go into a restaurant, of whatever fare or cost, and they offer me a menu. 
>> I'll order from the menu.  If they ask me how "well" to cook it, I expect 
>> them to comply.  If they're not going to comply, don't ask. Instead, mark 
>> the menu to tell me what to expect.  But if you go out of your way to ask, 
>> then berate me because you don't like my response, you're an asshole.
> 
> It's a two way street. In my experience, it was more often the customers who 
> were assholes than the cooks.
> Most of the chefs that I worked with wanted to send out food that was edible, 
> and felt that a steak cooked past medium well was a waste of good food.
> See my previous post about the vagaries of well done.
> 
> William Robb 
> 

I occasionally dine at decent mid-to-upper quality restaurants. I think that 
even food cooked as the chef deems appropriate is still a waste of good food 
when served e.g. to drunken slobs paying more attention to their buddies than 
to the food they are wolfing down. Like any artist, chef's cannot expect the 
unwashed masses to understand the nuances of their art. And like any commercial 
artist they need to get over it and serve what the customer wants, and then 
treasure the occasional diner who understands and appreciates their work.

stan
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Re: question for the brits American to English translation

[William Robb]

- Original Message - 
From: "Doug Franklin"

Subject: Re: question for the brits American to English translation



On 2010-03-23 19:49, William Robb wrote:


If you are going with the intention of insulting the chef, stay home.


I don't go anywhere with the intention of insulting anyone.  However, if I 
go into a restaurant, of whatever fare or cost, and they offer me a menu. 
I'll order from the menu.  If they ask me how "well" to cook it, I expect 
them to comply.  If they're not going to comply, don't ask. Instead, mark 
the menu to tell me what to expect.  But if you go out of your way to ask, 
then berate me because you don't like my response, you're an asshole.


It's a two way street. In my experience, it was more often the customers who 
were assholes than the cooks.
Most of the chefs that I worked with wanted to send out food that was 
edible, and felt that a steak cooked past medium well was a waste of good 
food.

See my previous post about the vagaries of well done.

William Robb 



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OT: speaking of hard drive issues . . .

[Stan Halpin]

I have a Western Digital "My Book" style external drive that went to sleep a 
few nights ago and did not wake up when the computer and I did.

Not a major crisis - am quite sure most files of any value are backed up. 
Nevertheless, I would like to try a recovery. I am assuming it is a power 
supply issue. So I was thinking about buying one of the docks or universal 
connecters that have been discussed here recently.

Questions:
Do I assume that the drive interface within the case is eSATA? 
Does anyone have a clue how to open one of these beasties? I have a power saw 
but am not sure where to start cutting. Seriously, there are no screw heads 
etc. visible to me.

stan


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Re: question for the brits American to English translation

[William Robb]

- Original Message - 
From: "Doug Franklin" <

Subject: Re: question for the brits American to English translation


OK, I apologize up front.  This got a bit long, so you might want to just 
hit the "delete" key now. :-)




Before I decided I wanted to be a photojournalist, I wanted to be a chef.
I got fairly close to that before I decided I didn't want to be a chef.
I worked in some fairly high end places, keeping in mind that I was working 
in a small city in the middle of nowhere.
While we "offered" steaks cooked to order, we also cringed every time a 
steak was ordered well done.
Believe it or not, well done is just about the most difficult to cook, not 
because it is hard to cook the crap out of a slab of beef, but because one 
never knows in advance if the person wants it cooked until it is just no 
longer pink in the middle, or if he wants it cooked until it resembles the 
sole of a shoe, and this customer was often an unadulterated prick, which 
was apparently the case of the British friends that my acquaintance took to 
Golf's Steak House.


William Robb 



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Re: OT - as seen on craigs list... wtf ??

[Stan Halpin]

With apologies to Bob W for posting this before he could get to it:

> Then, as I was saying, our youth should be trained from the first in a 
> stricter system, for if amusements become lawless, and the youths themselves 
> become lawless, they can never grow up into well-conducted and virtuous 
> citizens [...] Thus educated, they will invent for themselves any lesser 
> rules which their predecessors have altogether neglected.  

[from Book 4 of Plato's Republic]

stan

On Mar 23, 2010, at 9:56 PM, Doug Franklin wrote:

> On 2010-03-23 22:46, ann sanfedele wrote:
>> Doug Franklin wrote:
>> 
>>> On 2010-03-23 16:04, John Sessoms wrote:
>>> 
 It just seems that there's this self-centered "culture" that's grown up
 with the generation that's had the internet their whole life,[...]
>>> 
>>> 
>>> It predates the "Internet generation" by at least two generations.
>> 
>> I'm remembering the 70's being referred to as the "me" decade
> 
> Ummm hum.  Yup.  Though the media and the "phrase coiners" were a little slow 
> on the uptake.  The trend started no later than the 60s.  Some would argue it 
> started in the FDR era, before the second "Big One".  The progenitors of 
> today's rampant narcissism.
> -- 
> Thanks,
> DougF (KG4LMZ)
> 
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Re: OT - as seen on craigs list... wtf ??

[Doug Franklin]

On 2010-03-23 22:48, paul stenquist wrote:

I can't remember the 70's. But I remember the 50's.


Is some ways, the "roots of the rebellion" generation, leading to the 
"Us" generation, followed by the "Me" generation.


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Re: question for the brits American to English translation

[Doug Franklin]

On 2010-03-23 19:49, William Robb wrote:


If you are going with the intention of insulting the chef, stay home.


I don't go anywhere with the intention of insulting anyone.  However, if 
I go into a restaurant, of whatever fare or cost, and they offer me a 
menu.  I'll order from the menu.  If they ask me how "well" to cook it, 
I expect them to comply.  If they're not going to comply, don't ask. 
Instead, mark the menu to tell me what to expect.  But if you go out of 
your way to ask, then berate me because you don't like my response, 
you're an asshole.


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Re: OT - as seen on craigs list... wtf ??

[Doug Franklin]

On 2010-03-23 22:46, ann sanfedele wrote:

Doug Franklin wrote:


On 2010-03-23 16:04, John Sessoms wrote:


It just seems that there's this self-centered "culture" that's grown up
with the generation that's had the internet their whole life,[...]



It predates the "Internet generation" by at least two generations.


I'm remembering the 70's being referred to as the "me" decade


Ummm hum.  Yup.  Though the media and the "phrase coiners" were a little 
slow on the uptake.  The trend started no later than the 60s.  Some 
would argue it started in the FDR era, before the second "Big One".  The 
progenitors of today's rampant narcissism.

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Re: question for the brits American to English translation

[Doug Franklin]

OK, I apologize up front.  This got a bit long, so you might want to 
just hit the "delete" key now. :-)


On 2010-03-23 17:28, John Francis wrote:


My point was more that you *are* paying for the snotty attitude.
That, to some extent, is what differentiates a "chef" from a cook.

>
> A good place will work with you to find something you will like
> that is cooked the way the chef would like to prepare it.  That
> doesn't sound like it would be a steak in your situation.

/Aus les contres/ (I'm sure that's not even grammatically correct, but 
you get my point, I suspect) I'm paying for what I asked for.  A /chef/ 
understands that.  You published a menu.  You asked me what I want.  I 
told you.  That's a promise, and, in some polities, a contract.  If you 
take it upon yourself to deliver something else, your whining about 
"caveman Americans" is pointless, nationalistic road apples (horse 
excrement, if "road apples" is not a phrase you recognize).


I've /never/ had a problem in a truly "haute cuisine" restaurant.  I've 
had no end of trouble with self-elected, self-important little shits who 
think they're chefs.


Personally, I almost never eat at "haute cuisine" restaurants in the US 
for exactly that reason.  I often eat at them outside the US.  In those 
situations, I have a discussion with the waiter, we agree, the waiter 
takes my order, has a discussion with the chef, and I get what I want 
with "reasonable" excursions on the Chef's ideas. I get what I like, 
even though I might not have known or have ever tried it before.  The 
waiter and the chef and I all took the time to communicate, and the chef 
both took the time and knew enough to merge his ideas of a great meal 
with mine.


One particular evening, in about 1994, I went to dinner with some 
friends in the south of France.  I was there on business, with several 
colleagues transiting in and out.  One of my colleagues knew the area 
and drove us up into the hills to some of his favorite haunts.  It was 
maybe fifty or sixty kilometers north of Nice, up in the beginnings of 
the mountains.


For evening meal, we went to this little place with maybe seven or eight 
tables, in a small room of a "castle" from maybe the 13th or 14th 
century, it seemed.  So my colleague has called ahead and placed our 
reservation.  Actually, it was likely more like he told them a party of 
four was an hour or so away.  I say that because, when we arrived, and 
for the entire evening, we were the only party in the place.


Anyway, we get there and settle ourselves.  Almost immediately, a young 
man comes out, takes and delivers our drink orders, and leaves some 
"nibbles" at our table.


So, we sit, we drink, we talk, we nibble the snacks. After maybe ten 
minutes, another young man comes in.  He introduces himself by given 
name, in flawless, unaccented English, French, and German, to suit each 
guest individually.  He asks and is invited to join our table.  After 
ten or fifteen minutes, he surprises the heck out of us by revealing 
that he's not some local roue out to meet foreigners, he's our waiter!


He describes the entrees and the daily specials, then asks our meal 
preferences.  The ensuing discussion consumes about thirty minutes and 
about a bottle of wine, in which our waiter freely participates, at our 
instigation.  When we've all come to a dinner conclusion, our new friend 
excuses himself to discuss our preferences with the chef.


I wanted a specific item, a particularly fresh cut of locally butchered 
beef.  And I wanted it cooked just past the point the middle would have 
been pink.  The waiter told the chef.  Via the waiter, the chef 
expressed his reservations.  Again via the waiter, I expressed my 
confidence that he (the chef) could satisfy my desire for "doneness" 
with his aesthetics, and my further confidence to leave the results in 
his well-earned judgment.


Between them, they defined and conjured a meal for me, and for each of 
us, that exceeded the wildest expectations. Maybe they were just bored, 
since we were the only party.  Or maybe they were consummate 
professionals who loved their professions /and/ their clients.


To me, the fundamental point was that they were specifically interested 
in what /I/ wanted.  If I'm going to lay out "haute cuisine" prices, I 
expect that level of attention.



If you insist on a well-done steak you're telling the chef that
you don't value his skills.


Well, the chef is certainly able to interpret it that way, but that's 
not the way I'm offering it.  I'm offering it as "if you serve me a 
bleeding hunk of meat, I'm gonna puke on your table".



Would you want to work for a client who insisted on telling you
that he wanted every photograph overexposed by three stops?


If his checks are big enough and don't bounce, I'll do anything he wants 
me to.


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FS: Pentax Program Plus, 50/2, 135/3.5, Domke bag

[Nick Wright]

I know it's not Friday, I'm sorry. I won't be here on Friday, needed
to get this posted.

Pentax Program Plus.

Pentax M 50mm f/2.

Pentax M 135 f/3.5

Domke F-803.

Everything is in good, working condition. The bag is well broken-in,
but should last someone quite a while yet.

Taking reasonable offers. PayPal only. Buyer pays shipping. US only, sorry.

Selling to finance a different piece of gear.

~Nick

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Re: OT - as seen on craigs list... wtf ??

[paul stenquist]

On Mar 23, 2010, at 10:46 PM, ann sanfedele wrote:

> 
> 
> Doug Franklin wrote:
> 
>> On 2010-03-23 16:04, John Sessoms wrote:
>> 
>>> It just seems that there's this self-centered "culture" that's grown up
>>> with the generation that's had the internet their whole life,[...]
>> 
>> 
>> It predates the "Internet generation" by at least two generations. 
> 
> I'm remembering the 70's being referred to as the "me"  decade  
> ann
> 
I can't remember the 70's. But I remember the 50's.
Paul

> 
> 
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Re: OT - as seen on craigs list... wtf ??

[ann sanfedele]

Doug Franklin wrote:


On 2010-03-23 16:04, John Sessoms wrote:


It just seems that there's this self-centered "culture" that's grown up
with the generation that's had the internet their whole life,[...]



It predates the "Internet generation" by at least two generations. 


I'm remembering the 70's being referred to as the "me"  decade  


ann




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Re: question for the brits American to English translation

[Doug Franklin]

On 2010-03-23 17:15, Daniel J. Matyola wrote:


I like my steak (and my tuna) grilled so it is charred on the outside
and purple in the center. The best of both worlds.


Be that as it may, that's not my point.  As far as I'm concerned, if 
they ask me what I want, and I tell them X, and I'm /frickin'/ /paying/ 
/for/ /it/, then they're honor bound to provide me with what I 
requested. If they give me Y instead, then I'm well within my rights to 
be an Ugly American.  Just because someone has a chef's had doesn't mean 
they get to dictate to me what I eat.  Unless I ask them to, it which 
case I shut my yap except to shovel more food in.  If I'm not to be 
offered a choice, don't publish a fraggin' menu, you idolatrous sod.


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Re: OT - as seen on craigs list... wtf ??

[Doug Franklin]

On 2010-03-23 16:04, John Sessoms wrote:


It just seems that there's this self-centered "culture" that's grown up
with the generation that's had the internet their whole life,[...]


It predates the "Internet generation" by at least two generations.

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Re: question for the brits American to English translation

[paul stenquist]

On Mar 23, 2010, at 9:43 PM, P. J. Alling wrote:

> Ah, yes the ol' "Black and Blue".
> 
The best to be sure. But you need a hellaciously hot fire. I can only get deep 
brown and red on my gas grill. Charcoal gives one a fighting chance.

I made some tri-tip steaks tonight. That's poor man's steak. But they were 
quite good, grilled rapidly and rare with plenty of salt and pepper. They don't 
look good: wrong shape for a steak. And they usually have a bit of gristle 
somewhere. But they're well marbled and tender. A bargain at around $3 a pound.
Paul


> On 3/23/2010 4:15 PM, Daniel J. Matyola wrote:
>> To each his own.
>> 
>> I like my steak (and my tuna) grilled so it is charred on the outside
>> and purple in the center. The best of both worlds.   I also enjoy
>> steak tartare, but that is harder to find.  The last excellent one I
>> found was in Quebec.
>> 
>> Dan MN
>> 
>> On Tue, Mar 23, 2010 at 4:56 PM, Brian Walters  
>> wrote:
>>   
>>> On Tue, 23 Mar 2010 16:25 -0400, "Doug Franklin"
>>>   wrote:
>>> 
 On 2010-03-23 12:24, John Francis wrote:
   
> On Tue, Mar 23, 2010 at 08:34:00AM -0400, Doug Franklin wrote:
> 
>> On 2010-03-23 8:04, William Robb wrote:
>> 
>>   
 I've stopped ordering steak when I go to a restaurant. I'm a philistine
 who like steak well done (ie. not a pink morsel anywhere). I think
 that's a task beyond the ability of most chefs.
 
   
>>> Any chef worth of the title would consider that a lack of taste on the
>>> part of the diner.
>>> 
>> F*** the chef, I'm paying for the meal, not a snotty attitude.
>>   
> Then go to a diner.
> 
> When you go to a "fine dining" establishment you are paying for the
> expertise of the chef.  Telling him how to do his job is a dumb idea.
> 
 We'll just have to disagree on this one.  If I'm footing the bill, it
 should be cooked the way I want it, if I specify.  Asking for a steak
 with no pink and receiving a mooing cow, on my dime, is not on.
   
>>> 
>>> Yes!  In any restaurant I've been to the waiter asks how you'd like your
>>> steak cooked.  If I say 'well done', I bloody well mean it!
>>> 
>>> (er, I mean it un-bloodied, actually)
>>> 
>>> 
>>> 
>>> Cheers
>>> 
>>> Brian
>>> 
>>> ++
>>> Brian Walters
>>> Western Sydney Australia
>>> http://members.westnet.com.au/brianwal/SL/
>>> 
>>> --
>>> 
>>> 
>>> --
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>>>  love email again
>>> 
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>>   
> 
> 
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Re: PESO - Rose Kennedy Greenway, Boston

[P. J. Alling]

Beanie Baby Doll, $4.95.
Nikon Coolscan Camera $399.99.

Showing the dog it's photo, Priceless.

On 3/23/2010 3:16 PM, David Parsons wrote:

Here's a shot from the photowalk with Mark Roberts and Miserere on
Saturday in Boston.

http://www.flickr.com/photos/alohadave/4454802258/


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Re: question for the brits American to English translation

[P. J. Alling]

Ah, yes the ol' "Black and Blue".

On 3/23/2010 4:15 PM, Daniel J. Matyola wrote:

To each his own.

I like my steak (and my tuna) grilled so it is charred on the outside
and purple in the center. The best of both worlds.   I also enjoy
steak tartare, but that is harder to find.  The last excellent one I
found was in Quebec.

Dan MN

On Tue, Mar 23, 2010 at 4:56 PM, Brian Walters  wrote:
   

On Tue, 23 Mar 2010 16:25 -0400, "Doug Franklin"
  wrote:
 

On 2010-03-23 12:24, John Francis wrote:
   

On Tue, Mar 23, 2010 at 08:34:00AM -0400, Doug Franklin wrote:
 

On 2010-03-23 8:04, William Robb wrote:

   

I've stopped ordering steak when I go to a restaurant. I'm a philistine
who like steak well done (ie. not a pink morsel anywhere). I think
that's a task beyond the ability of most chefs.

   

Any chef worth of the title would consider that a lack of taste on the
part of the diner.
 

F*** the chef, I'm paying for the meal, not a snotty attitude.
   

Then go to a diner.

When you go to a "fine dining" establishment you are paying for the
expertise of the chef.  Telling him how to do his job is a dumb idea.
 

We'll just have to disagree on this one.  If I'm footing the bill, it
should be cooked the way I want it, if I specify.  Asking for a steak
with no pink and receiving a mooing cow, on my dime, is not on.
   


Yes!  In any restaurant I've been to the waiter asks how you'd like your
steak cooked.  If I say 'well done', I bloody well mean it!

(er, I mean it un-bloodied, actually)



Cheers

Brian

++
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Western Sydney Australia
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Re: PDML Exhibit participants

[P. J. Alling]

On 3/23/2010 5:37 PM, David J Brooks wrote:

On Tue, Mar 23, 2010 at 2:20 PM, Miserere  wrote:>

   

I'd be happy to e-mail him about the exhibit,
 

No point in me emailing him. He'd just think i was sending him another
cat or flower picture.
Dave
   


You do that often?


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Re: Semi-OT: Photoshop Issues

[William Robb]

- Original Message - 
From: "P. J. Alling"

Subject: Re: Semi-OT: Photoshop Issues





How about Photoshops scratch file.  It's best on a different physical 
drive.



Also, investigate the /3gb switch and see if it can be used to your 
advantage.


William Robb 



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Re: question for the brits American to English translation

[William Robb]

- Original Message - 
From: "Doug Franklin" 
Subject: Re: question for the brits American to English translation




We'll just have to disagree on this one.  If I'm footing the bill, it 
should be cooked the way I want it, if I specify.  Asking for a steak 
with no pink and receiving a mooing cow, on my dime, is not on.




If you are going with the intention of insulting the chef, stay home.

William Robb

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Re: Taking the Night off

[Charles Robinson]

On Mar 20, 2010, at 18:34, Christine Aguila wrote:

> At work today, I went up and down the elevator 13 times, which left me 
> exhausted. To replenish myself, I had sausage & cheese on an English muffin 
> and an Earl Grey Grande.  I now plan to plop on the couch and, perhaps, pour 
> myself that last snort of scotch.  :-)  Cheers, Christine 
> 

Those elevators can really leave you exhausted!  You deserve a break.

 -Charles

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Re: Bill Cunningham

[Bruce Walker]

Derby Chang wrote:


I think I've mentioned my fondness for Bill Cunningham before. He gives 
the impression of just casually being out there and shooting what he 
sees - Bill's catchphrase "just having fun". But the stuff he does must 
take a lot of discipline and a sharp eye. And NY women are beautiful (as 
Garry Winogrand would say).


Nice little writeup on the DB

http://www.thedailybeast.com/blogs-and-stories/2010-03-22/knowing-bill-cunningham/?cid=hp:vertical:r 



D


Great article. Thanks, Derby!

-bmw

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Re: PESO: 4 in 1 Lions

[Cotty]

On 23/3/10, John Sessoms, discombobulated, unleashed:

>http://www.flickr.com/photos/jb_sessoms/4458038850

I agree with your preference. Good job.

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Re: PDML Exhibit participants

[David J Brooks]

On Tue, Mar 23, 2010 at 2:20 PM, Miserere  wrote:>

> I'd be happy to e-mail him about the exhibit,

No point in me emailing him. He'd just think i was sending him another
cat or flower picture.
Dave
> --
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RE: question for the brits American to English translation

[Bob W]

> 
> " Steack frites is the most French of all possible meals"
> 
> Really?
> 
> When I was in Paris, about all anyone served for lunch was 
> ham and cheese.  It seemed like every cafe had a dozen 
> varieties of ham and cheese sandwiches on the menu -- croque 
> this, crock o' that, etc.
> What's up with that?
> 
> Dan

That's in cafes. Cafes, bistros, brasseries, restaurants - they all serve
different ranges of food. 

Cafes are for sandwiches (mixte = ham and cheese in a baguette) and toasties
(croque monsieur = toasted ham and cheese in sliced bread; croque madame =
croque monsieur with an egg on top). 


A bistro is a small bar; they usually have a few tables where you can get
old-fashioned comfort food as well. 

In Lyons they have little places called bouchons, which are superb little
bistro-like establishments where you get no-holds-barred peasant grub of the
best sort imaginable.


A restaurant is the full-on eating experience.

Brasseries will do you a steak frites, plus various other bits and bobs like
salads, crudites, usually from a menu that doesn't change much, if at all.
They are something half way between a bistro and a restaurant. Less formal
than a restaurant.
 describes them as 'upscale', but
typically they are not.



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Re: PESO: 4 in 1 Lions

[David J Brooks]

Either the first or second look fine to me. The crop looks a bit to tight.
The B&W looks interesting, but out of place.

Dave

On Tue, Mar 23, 2010 at 3:03 PM, John Sessoms  wrote:
> My nature photography group is having an exhibition, and I'm considering
> this image for the show. Four slightly different versions of the same image.
> This was my second outing with the K20D and is also an example of the kind
> of images possible with the notorious "Bigma" - Sigma 50-500.
>
> http://www.flickr.com/photos/jb_sessoms/4458039806
>
> http://www.flickr.com/photos/jb_sessoms/4457262217
>
> http://www.flickr.com/photos/jb_sessoms/4458038850
>
> http://www.flickr.com/photos/jb_sessoms/4458038552
>
> They are in order: Brown grass, Green grass, Crop, B&W.
>
> I used the color replacement tool to brown the grass and make it look more
> "natural", but am not quite easy with the "ethics" of that.
>
> The grass in the lion enclosure at the NC Zoo is BRIGHT green, doesn't
> really evoke the natural habitat. It's really garish to my eye.
>
> I used an 8x10 crop to get a more intimate image. This is my preferred
> image.
>
> Finally I included a B&W conversion to finesse the grass color question.
> Which brings up a question, why is B&W conversion acceptable and re-painting
> bright green grass brown is dodgy?
>
> I invite your comments.
>
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Re: PESO - Rose Kennedy Greenway, Boston

[David J Brooks]

Both shots are very good folks.

Dave
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Re: question for the brits American to English translation

[Larry Colen]

On 3/23/2010 2:28 PM, John Francis wrote:

Would you want to work for a client who insisted on telling you
that he wanted every photograph overexposed by three stops?

   

mark

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Re: PESO - Rose Kennedy Greenway, Boston

[Miserere]

We have some suspiciously similar photos...I wonder why...?  :-)

I'm glad you were quick enough to catch this one:

http://www.flickr.com/photos/alohadave/4454789780/in/set-72157606385772670/

A very funny scene. Did you also photograph her *showing* the photo on
the rear LCD to the dog  :-D


  --M



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On 23 March 2010 16:16, David Parsons  wrote:
> Here's a shot from the photowalk with Mark Roberts and Miserere on
> Saturday in Boston.
>
> http://www.flickr.com/photos/alohadave/4454802258/
>
>
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>

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Re: question for the brits American to English translation

[Daniel J. Matyola]

" Steack frites is the most French of all possible meals"

Really?

When I was in Paris, about all anyone served for lunch was ham and
cheese.  It seemed like every cafe had a dozen varieties of ham and
cheese sandwiches on the menu -- croque this, crock o' that, etc.
What's up with that?

Dan

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Re: question for the brits American to English translation

[John Francis]

On Tue, Mar 23, 2010 at 04:25:40PM -0400, Doug Franklin wrote:
> On 2010-03-23 12:24, John Francis wrote:
>> On Tue, Mar 23, 2010 at 08:34:00AM -0400, Doug Franklin wrote:
>>> On 2010-03-23 8:04, William Robb wrote:
>>>
> I've stopped ordering steak when I go to a restaurant. I'm a philistine
> who like steak well done (ie. not a pink morsel anywhere). I think
> that's a task beyond the ability of most chefs.
>
 Any chef worth of the title would consider that a lack of taste on the
 part of the diner.
>>>
>>> F*** the chef, I'm paying for the meal, not a snotty attitude.
>>
>> Then go to a diner.
>>
>> When you go to a "fine dining" establishment you are paying for the
>> expertise of the chef.  Telling him how to do his job is a dumb idea.
>
> We'll just have to disagree on this one.  If I'm footing the bill, it  
> should be cooked the way I want it, if I specify.  Asking for a steak  
> with no pink and receiving a mooing cow, on my dime, is not on.

Well, I'll (sort of) agree with you.

My point was more that you *are* paying for the snotty attitude.
That, to some extent, is what differentiates a "chef" from a cook.

A good place will work with you to find something you will like
that is cooked the way the chef would like to prepare it.  That
doesn't sound like it would be a steak in your situation.

If you insist on a well-done steak you're telling the chef that
you don't value his skills.  That's not going to encourage him
to perform to the best of his ability.  If, despite that, you
insist on having it done "your way" you're probably not going
to get the best piece of meat in the house, either.  You could
almost certainly get better value by going elsewhere.


Would you want to work for a client who insisted on telling you
that he wanted every photograph overexposed by three stops?


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Re: question for the brits American to English translation

[Daniel J. Matyola]

To each his own.

I like my steak (and my tuna) grilled so it is charred on the outside
and purple in the center. The best of both worlds.   I also enjoy
steak tartare, but that is harder to find.  The last excellent one I
found was in Quebec.

Dan MN

On Tue, Mar 23, 2010 at 4:56 PM, Brian Walters  wrote:
> On Tue, 23 Mar 2010 16:25 -0400, "Doug Franklin"
>  wrote:
>> On 2010-03-23 12:24, John Francis wrote:
>> > On Tue, Mar 23, 2010 at 08:34:00AM -0400, Doug Franklin wrote:
>> >> On 2010-03-23 8:04, William Robb wrote:
>> >>
>>  I've stopped ordering steak when I go to a restaurant. I'm a philistine
>>  who like steak well done (ie. not a pink morsel anywhere). I think
>>  that's a task beyond the ability of most chefs.
>> 
>> >>> Any chef worth of the title would consider that a lack of taste on the
>> >>> part of the diner.
>> >>
>> >> F*** the chef, I'm paying for the meal, not a snotty attitude.
>> >
>> > Then go to a diner.
>> >
>> > When you go to a "fine dining" establishment you are paying for the
>> > expertise of the chef.  Telling him how to do his job is a dumb idea.
>>
>> We'll just have to disagree on this one.  If I'm footing the bill, it
>> should be cooked the way I want it, if I specify.  Asking for a steak
>> with no pink and receiving a mooing cow, on my dime, is not on.
>
>
> Yes!  In any restaurant I've been to the waiter asks how you'd like your
> steak cooked.  If I say 'well done', I bloody well mean it!
>
> (er, I mean it un-bloodied, actually)
>
>
>
> Cheers
>
> Brian
>
> ++
> Brian Walters
> Western Sydney Australia
> http://members.westnet.com.au/brianwal/SL/
>
> --
>
>
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Re: PDML Exhibit participants

[Brian Walters]

On Tue, 23 Mar 2010 14:20 -0400, "Miserere"  wrote:
> On 23 March 2010 07:59, David Parsons  wrote:
> > He is based in Wisconsin, IIRC.  Not too far, depending on where in
> > the state he is.
> >
> > On Tue, Mar 23, 2010 at 4:34 AM, Derby Chang  wrote:
> >> F.A.B.
> >>
> >> Mike Johnston is sort of near Chicago, isn't he? Does he know about the
> >> show?
> >>
> >> D
> 
> He's in Waukesha, Wisconsin; about a 2 hour drive to Chicago.
> 
> I'd be happy to e-mail him about the exhibit, but maybe somebody
> actually connected with it (ahem, Mark?) should e-mail him instead. It
> could sell a few more photo books if he talks about the show on TOP.
> 


I'm pretty sure that Mark or Scott got in touch with Mike Johnston for
last year's book (the book was definitely promoted on TOP) so I suspect
that this is probably in hand.


Cheers

Brian

++
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Western Sydney Australia
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Re: PESO: The Scream

[Daniel J. Matyola]

Thanks, John.

Dan M

On Tue, Mar 23, 2010 at 10:51 AM, John Sessoms  wrote:
> From: "Daniel J. Matyola"
>>
>> I took the image because something about the sculpture grabbed my
>> attention and held it.  I tried to capture the feeling that it aroused
>> in me when I faced it.  I tried to make it look more like a statue --
>> or even a head -- than just a mask.  I tried to bring out the slight
>> discolorations and the textures to make it more three dimensional.  In
>> the end, however, it is merely a reasonably decent copy of the
>> original, as you point out.
>
> So what?
>
> "A reasonably decent copy of the original" might make a good illustration in
> an otherwise boring text book; a worthy use for a photograph in my opinion.
> And it has an added dimension for you because of the memory attached.
>
> We don't have the memory, but the photo at least takes us inside the museum
> as well as any museum catalog does.
>
> Even if it ain't "great art", it's a good photo.
>
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Re: question for the brits American to English translation

[Brian Walters]

On Tue, 23 Mar 2010 16:25 -0400, "Doug Franklin"
 wrote:
> On 2010-03-23 12:24, John Francis wrote:
> > On Tue, Mar 23, 2010 at 08:34:00AM -0400, Doug Franklin wrote:
> >> On 2010-03-23 8:04, William Robb wrote:
> >>
>  I've stopped ordering steak when I go to a restaurant. I'm a philistine
>  who like steak well done (ie. not a pink morsel anywhere). I think
>  that's a task beyond the ability of most chefs.
> 
> >>> Any chef worth of the title would consider that a lack of taste on the
> >>> part of the diner.
> >>
> >> F*** the chef, I'm paying for the meal, not a snotty attitude.
> >
> > Then go to a diner.
> >
> > When you go to a "fine dining" establishment you are paying for the
> > expertise of the chef.  Telling him how to do his job is a dumb idea.
> 
> We'll just have to disagree on this one.  If I'm footing the bill, it 
> should be cooked the way I want it, if I specify.  Asking for a steak 
> with no pink and receiving a mooing cow, on my dime, is not on.


Yes!  In any restaurant I've been to the waiter asks how you'd like your
steak cooked.  If I say 'well done', I bloody well mean it!

(er, I mean it un-bloodied, actually)



Cheers

Brian

++
Brian Walters
Western Sydney Australia
http://members.westnet.com.au/brianwal/SL/

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Re: PESO - Rose Kennedy Greenway, Boston

[Sam L]

On Tue, Mar 23, 2010 at 4:16 PM, David Parsons  wrote:
> Here's a shot from the photowalk with Mark Roberts and Miserere on
> Saturday in Boston.
>
> http://www.flickr.com/photos/alohadave/4454802258/

Nice!  And I enjoyed the rest of your Boston Photo Walk group, too.

---
Sam

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Re: PESO: 4 in 1 Lions

[Jack Davis]

I rather like that bit of extra room on the left in the 8X10. I gather a 
re-cropped image link is coming.(?)

Jack

--- On Tue, 3/23/10, John Sessoms  wrote:

> From: John Sessoms 
> Subject: Re: PESO: 4 in 1 Lions
> To: pdml@pdml.net
> Date: Tuesday, March 23, 2010, 1:31 PM
> From: Jack Davis
> > I prefer the "8X10" crop. I seem to want to see a
> little more at the
> > bottom, however. If possible, I'd drop the bottom edge
> by moving the
> > entire frame down. If not possible, suggest you crop
> the top to
> > eliminate the background above the female lion's ears
> by about one
> > third. Nice IQ!
> 
> There is, unfortunately, no more available at the bottom.
> 
> I looked at cropping down to eliminate about half the black
> space above the female's head and off to the left, and it
> does give a little better balance and fills the frame
> nicely.
> 
> Thanks.
> 
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Re: Semi-OT: Photoshop Issues

[P. J. Alling]

On 3/23/2010 2:38 PM, John Sessoms wrote:

From: AlunFoto

John,
Did you also adjust the size of your swap file when you increased the
RAM? I think the waits you experience may be related to disk I/O,
somehow.


Thanks.

I checked and Windows handles the swap file size automatically. Looks 
like it's grown a little with the new memory, but I can't really tell 
for sure. There's still plenty of room on the hard-drive for the size 
swap file windows wants.


I googled "Photoshop not responding" after posting. What precipitated 
this is Photoshop didn't want to open any of the files from the K20D.


Found a suggestion on line to run Photoshop in XP compatibility mode, 
which seems to help. And I went into my Photoshop preferences and 
allow it to use more memory up to the maximum it recommended.


Those two changes seem to have a positive effect.

I also saw a suggestion having Photoshop's default printer as a 
network printer could cause some of these problems, but I haven't 
figured out where Photoshop sets the default printer yet.


In the meantime I managed to get the image I wanted to work on open, 
modified and saved.



How about Photoshops scratch file.  It's best on a different physical drive.

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interface subtly weird.\par
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Re: OT - as seen on craigs list... wtf ??

[P. J. Alling]

For a frat brother, a keg is always appropriate.

On 3/23/2010 3:16 PM, John Sessoms wrote:

From: steve harley

On 2010-03-23 08:34 , John Sessoms wrote:
> Used to be when you got engaged the bride dragged the prospective 
groom

> off to whatever high falutin' department store to "register" china
> patterns. Now they go to Target & run amok with a bar-code scanner.


it used to be you got what you got, or what others thought you should 
get


Gift giving as a social obligation; you've been invited to to a 
Sorority sister's or a Frat brother's wedding, what do you give? Not 
someone you're really close to, but someone for whatever reason you 
can't just ignore.


China, silverware & glassware are socially neutral gifts, particularly 
if the couple are not close family. The bridal registry provided a way 
for everybody to get on the same sheet of music. You aren't buying the 
whole set, just one piece and you're assured it's going to fit in with 
the other pieces they get.


AND, you could be sure you didn't give them the second toaster.




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RE: PESO: 4 in 1 Lions

[Bob W]

It's a beautifully shot picture - lovely light, colour and texture. The big
problem for me is what Ann mentioned about the chin. The male is too low in
the frame and the composition is unbalanced. I wish it wasn't.

I can't comment on the changing of the colour because I didn't really
notice. However, they do have green grass in Africa you know. It's what the
wildebeest and the zebras eat, so it makes sense for the lions to wait
there.

Bob

> 
> > My nature photography group is having an exhibition, and I'm 
> > considering this image for the show. Four slightly 
> different versions 
> > of the same image. This was my second outing with the K20D 
> and is also 
> > an example of the kind of images possible with the 
> notorious "Bigma" - 
> > Sigma 50-500.
> >
> > http://www.flickr.com/photos/jb_sessoms/4458039806
> >
> > http://www.flickr.com/photos/jb_sessoms/4457262217
> >
> > http://www.flickr.com/photos/jb_sessoms/4458038850
> >
> > http://www.flickr.com/photos/jb_sessoms/4458038552
> >
> > They are in order: Brown grass, Green grass, Crop, B&W.
> >
> > I used the color replacement tool to brown the grass and 
> make it look 
> > more "natural", but am not quite easy with the "ethics" of that.
> >
> > The grass in the lion enclosure at the NC Zoo is BRIGHT 
> green, doesn't 
> > really evoke the natural habitat. It's really garish to my eye.
> >
> > I used an 8x10 crop to get a more intimate image. This is 
> my preferred 
> > image.
> >
> > Finally I included a B&W conversion to finesse the grass color 
> > question. Which brings up a question, why is B&W conversion 
> acceptable 
> > and re-painting bright green grass brown is dodgy?
> >
> > I invite your comments.
> >
> 
> 
> 
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Re: PESO: 4 in 1 Lions

[John Sessoms]

From: Jack Davis

I prefer the "8X10" crop. I seem to want to see a little more at the
bottom, however. If possible, I'd drop the bottom edge by moving the
entire frame down. If not possible, suggest you crop the top to
eliminate the background above the female lion's ears by about one
third. Nice IQ!


There is, unfortunately, no more available at the bottom.

I looked at cropping down to eliminate about half the black space above 
the female's head and off to the left, and it does give a little better 
balance and fills the frame nicely.


Thanks.

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Re: question for the brits American to English translation

[Doug Franklin]

On 2010-03-23 12:24, John Francis wrote:

On Tue, Mar 23, 2010 at 08:34:00AM -0400, Doug Franklin wrote:

On 2010-03-23 8:04, William Robb wrote:


I've stopped ordering steak when I go to a restaurant. I'm a philistine
who like steak well done (ie. not a pink morsel anywhere). I think
that's a task beyond the ability of most chefs.


Any chef worth of the title would consider that a lack of taste on the
part of the diner.


F*** the chef, I'm paying for the meal, not a snotty attitude.


Then go to a diner.

When you go to a "fine dining" establishment you are paying for the
expertise of the chef.  Telling him how to do his job is a dumb idea.


We'll just have to disagree on this one.  If I'm footing the bill, it 
should be cooked the way I want it, if I specify.  Asking for a steak 
with no pink and receiving a mooing cow, on my dime, is not on.


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RE: OT - as seen on craigs list... wtf ??

[Bob W]

> 
> And this chick is in graduate school???   she isnt really 
> "poor" -- she 
> just doesn't want to
> fess up to parents  and/or friends that  she spent too much 
> money in March, I'm guessing.
> 

When I was a student we used to get grants - the government actually gave us
money to study, and paid all our fees. Nevertheless, at the beginning of one
term I managed somehow to lose the whole term's grant money in a poker game
- the last time I've ever played poker. I managed to arrange a miniscule
overdraft with the bank - this was a long time before the days of student
loans - and for the rest of that term lived only on potatoes. I managed to
make things even worse by being caught fare-dodging and had to pay a fine,
plus court costs for that one. Losing all your money at a young age is a
quick & dirty way of wising up to the harsh realities!

I still haven't fessed up to my remaining parent...

Bob


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Re: Semi-OT: Photoshop Issues

[Doug Franklin]

On 2010-03-23 15:38, John Sessoms wrote:


I also saw a suggestion having Photoshop's default printer as a network
printer could cause some of these problems, but I haven't figured out
where Photoshop sets the default printer yet.


I have never been able to get Photoshop 4, 5, 6, or 7, or Elements since 
5, to properly use a color printer across the network (Windows XP, 
Vista, 7 and the associated SMB networking).  To the point that I 
rewired my systems to put the inkjet directly on my main machine.


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Re: OT - as seen on craigs list... wtf ??

[John Sessoms]

From: steve harley

On 2010-03-23 08:34 , John Sessoms wrote:

> Used to be when you got engaged the bride dragged the prospective groom
> off to whatever high falutin' department store to "register" china
> patterns. Now they go to Target & run amok with a bar-code scanner.


it used to be you got what you got, or what others thought you should get


Gift giving as a social obligation; you've been invited to to a Sorority 
sister's or a Frat brother's wedding, what do you give? Not someone 
you're really close to, but someone for whatever reason you can't just 
ignore.


China, silverware & glassware are socially neutral gifts, particularly 
if the couple are not close family. The bridal registry provided a way 
for everybody to get on the same sheet of music. You aren't buying the 
whole set, just one piece and you're assured it's going to fit in with 
the other pieces they get.


AND, you could be sure you didn't give them the second toaster.

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PESO - Rose Kennedy Greenway, Boston

[David Parsons]

Here's a shot from the photowalk with Mark Roberts and Miserere on
Saturday in Boston.

http://www.flickr.com/photos/alohadave/4454802258/


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Re: PESO: 4 in 1 Lions

[ann sanfedele]

The light is really nice and their expressions. ... I wouldn't change 
the grass... I'd take more off the top of the photo if I were using the 
tight crop...  but for a nit I wish the bottom of the hairs on _his_ 
chinychinchin were not cut off...  guessing there was something in the 
extreme foreground you wanted not to be there.


I like that zoo... We were there in 1987 in October... I had just fallen 
on the grounds of Duke University a day before and got a nasty sprain.. 
so Richard was pushing me around the zoo in a wheel chair still, we 
enjoyed it quite a lot.


ann

IIJohn Sessoms wrote:

My nature photography group is having an exhibition, and I'm 
considering this image for the show. Four slightly different versions 
of the same image. This was my second outing with the K20D and is also 
an example of the kind of images possible with the notorious "Bigma" - 
Sigma 50-500.


http://www.flickr.com/photos/jb_sessoms/4458039806

http://www.flickr.com/photos/jb_sessoms/4457262217

http://www.flickr.com/photos/jb_sessoms/4458038850

http://www.flickr.com/photos/jb_sessoms/4458038552

They are in order: Brown grass, Green grass, Crop, B&W.

I used the color replacement tool to brown the grass and make it look 
more "natural", but am not quite easy with the "ethics" of that.


The grass in the lion enclosure at the NC Zoo is BRIGHT green, doesn't 
really evoke the natural habitat. It's really garish to my eye.


I used an 8x10 crop to get a more intimate image. This is my preferred 
image.


Finally I included a B&W conversion to finesse the grass color 
question. Which brings up a question, why is B&W conversion acceptable 
and re-painting bright green grass brown is dodgy?


I invite your comments.





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Re: OT - Congrats, Tim!

[Larry Colen]

On 3/23/2010 12:32 PM, Miserere wrote:

On 23 March 2010 14:33, Tom C  wrote:
   

It understood.

The first results was for google image results, followed by a site
named www.photoawesome.com, followed by awesome photo blogs, 20
awesome photo manipulation tutorials, and then
photographs.wordpress.com.

Overall I think a more specific search would likely yield better results.

Tom C.
 

Shame... I'll have to keep waiting for an app that takes all the
legwork out of looking for awesome photos to take. It would pop up a
map with little camera icons over places that provided awesome photo
opportunities.
   


Try pointing your browser at:
http://www.flickr.com/photos/ellarsee/map/



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RE: question for the brits American to English translation

[Bob W]

> 
> Why would I want to order "steak" in France? I can get 
> "steak" at Golden 
> Corral. I mean, what's the point of going anywhere if it's 
> going to be 
> just like home? If I want "just like home", I might as well STAY home.
> 
> If I'm going to France, I want real FRENCH COOKING, and I don't mean 
> fries, freedom or otherwise.

Steack frites is the most French of all possible meals - it is the most
popular meal in France, and is as much their national dish as Chicken Tikka
Masala is the British national dish.

However, I do agree with you. I rarely (!) eat steak. The only time I've
ever had steak and chips in France was in 1976 when I worked there on a
building site. We used to go out drinking and would routinely finish up at
the market on the docks at about 4am where we'd get an enormous steak with
several piles of chips the size of the great pyramid of Giza. Great times.
What I remember about the steaks was that despite being effectively raw,
they were incredibly tender and easy to eat, like fillet steak, with a
really good flavour.

A French friend hosted a dinner party on Saturday at which we had Salade
Lyonnaise, Beef Bourguignon, a selection of French cheeses plus English
Cheddar, and a clafoutis (which I'd never had before). That's the kind of
food to eat!

Bob


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Re: OT - as seen on craigs list... wtf ??

[John Sessoms]

From: "P. J. Alling"

On 3/23/2010 9:34 AM, John Sessoms wrote:

> From: Rob Studdert

>> On 22/03/2010, ann sanfedele  wrote:

>>> >
>>> > http://newyork.craigslist.org/mnh/wan/1653563837.html
>>> >
>>> > just  had to share...

>>
>> I think poor little princess needs to starve a little!

>
> Young people are using the internet for social networking in ways I'd 
> never have imagined. This doesn't strike me as so strange when you 
> consider how things like bridal registry have morphed.

>
> Used to be when you got engaged the bride dragged the prospective 
> groom off to whatever high falutin' department store to "register" 
> china patterns. Now they go to Target & run amok with a bar-code scanner.

>
> It's funny in a goofy sort of way how oblivious some young people can 
> be to the wider world, especially Manhattans, but not I think, reason 
> to wish her ill.

>


Her attitude is fairly prevalent among a certain segment of the 
population.  I could tell the stories but there's no real point.  She 
may find what's she's looking for.


It just seems that there's this self-centered "culture" that's grown up 
with the generation that's had the internet their whole life, especially 
the "I want it, so I'll just go register at Target and somebody can buy 
it for me" shtick.


There also seems to be a touch of "Manhattan is the center of the 
universe" that translates into a certain insularity amongst those 
denizens who have never been off the island (other than to Long Island), 
and that long predates the internet.


I've encountered some people who grew up in NYC, who were amazed to find 
there's a whole other country west of the Hudson River. Makes me more 
sad than mad, but it's awfully funny how naive some people who think 
they're the height of sophistication can be.


Combine the two, and it's hilarious if you don't have to actually deal 
with it up close and personal.


Maybe they're no more self centered than my own generation, but it's 
much easier to see because of the growth of social networking and 
there's a brand consciousness that didn't exist when I was that age. 
Probably has more to do with the paucity of brands back then than any 
inherent superiority of my generation.


An adult might have just left it at "I only have a toaster oven, so I 
need stuff I can cook that way." And an adult might have thought to 
offer something in return.


But that's part of growing up. Live and learn.

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Re: OT - Congrats, Tim!

[Mark Roberts]

Miserere wrote:

>On 23 March 2010 14:08, Tom C  wrote:
>> I just tried the voice activated Google search.  Not sure how often
>> I'd use it, but I said the word "coffee'', it understood and brought
>> up Google page 1 on the search term.  Whiz bang.
>>
>> I'll check out these other apps. Thanks.
>
>Say "awesome photo" next time and report back the results. If good, I
>might just have to get one.

I found an "Awesome Photo" app. But all it did was give me a bunch of
names: Jostein Oksne, Dario Bonazza, Juan Buhler, Ken Waller...


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Re: Full preview available

[John Sessoms]

From: Larry Colen

How do you call someone an asshole in Italian?


According to Babel Fish, it's "asshole".

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Re: Semi-OT: Photoshop Issues

[John Sessoms]

From: AlunFoto

John,
Did you also adjust the size of your swap file when you increased the
RAM? I think the waits you experience may be related to disk I/O,
somehow.


Thanks.

I checked and Windows handles the swap file size automatically. Looks 
like it's grown a little with the new memory, but I can't really tell 
for sure. There's still plenty of room on the hard-drive for the size 
swap file windows wants.


I googled "Photoshop not responding" after posting. What precipitated 
this is Photoshop didn't want to open any of the files from the K20D.


Found a suggestion on line to run Photoshop in XP compatibility mode, 
which seems to help. And I went into my Photoshop preferences and allow 
it to use more memory up to the maximum it recommended.


Those two changes seem to have a positive effect.

I also saw a suggestion having Photoshop's default printer as a network 
printer could cause some of these problems, but I haven't figured out 
where Photoshop sets the default printer yet.


In the meantime I managed to get the image I wanted to work on open, 
modified and saved.


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Re: question for the brits American to English translation

[P. J. Alling]

Unfortunately the organism, (if such a simple thing as a virus still 
qualifies as such), that causes Mad Cow, will survive extremes of heat 
up to and including that required to carbonize the steak.


On 3/23/2010 2:09 PM, Joseph McAllister wrote:
I think they've become traumatized by outbreaks of "Mad Cow" disease. 
But look at Will Shatner. On TV*, he extols it as a better way of 
coping with the day's tribulations.


:-)

* at the moment, I cannot recall the name of the series, tho I watched 
it religiously for years.


On Mar 23, 2010, at 11:45 , P. J. Alling wrote:


What I find frightening is that she had to sign a release...

On 3/23/2010 8:03 AM, Daniel J. Matyola wrote:

A few years back we spent two weeks in Scandinavia.  My wife got tired
of fish every day (I didn't -- certainly not with the quality of fish
served there).  She found a restaurant that served "American style
steaks."  She had to sign a release to get it done "rare," and even
then it wasn't anything close to a rare steak in New York.

Dan

On Tue, Mar 23, 2010 at 12:12 AM, Brian 
Walters  wrote:



On Mon, 22 Mar 2010 19:44 -0600, "William Robb"
wrote:


Some friends of ours had relatives over from England a while back. 
They

made
the tragic error of taking them to one of our finer steak houses.
Apparently they sent their steak back several times to get it cooked
more,
the vegetables were not cooked enough and who the heck eats corn 
anyway?

They didn't think much of the baked potatos either.




Well I understand their pain when it comes to the steak.

I've stopped ordering steak when I go to a restaurant.  I'm a 
philistine

who like steak well done (ie. not a pink morsel anywhere).  I think
that's a task beyond the ability of most chefs.




If it doesn’t excite you,
This thing that you see,
Why in the world,
Would it excite me?
—Jay Maisel

Joseph McAllister
pentax...@mac.com








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Re: OT - Congrats, Tim!

[Miserere]

On 23 March 2010 14:33, Tom C  wrote:
> It understood.
>
> The first results was for google image results, followed by a site
> named www.photoawesome.com, followed by awesome photo blogs, 20
> awesome photo manipulation tutorials, and then
> photographs.wordpress.com.
>
> Overall I think a more specific search would likely yield better results.
>
> Tom C.

Shame... I'll have to keep waiting for an app that takes all the
legwork out of looking for awesome photos to take. It would pop up a
map with little camera icons over places that provided awesome photo
opportunities.

Thanks for trying, Tom  :-)


 --M.



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A Quest for Photographic Enlightenment

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Re: PDML Boston this Saturday, March 20

[John Sessoms]

From: David Mann

Hi, Dave, I'm Dave.  And that's Dave over there.


"Dave's not here!"

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Re: PESO: 4 in 1 Lions

[Jack Davis]

I prefer the "8X10" crop. I seem to want to see a little more at the bottom, 
however. If possible, I'd drop the bottom edge by moving the entire frame down. 
If not possible, suggest you crop the top to eliminate the background above the 
female lion's ears by about one third.
Nice IQ!

Jack

--- On Tue, 3/23/10, John Sessoms  wrote:

> From: John Sessoms 
> Subject: PESO: 4 in 1 Lions
> To: pdml@pdml.net
> Date: Tuesday, March 23, 2010, 12:03 PM
> My nature photography group is having
> an exhibition, and I'm considering this image for the show.
> Four slightly different versions of the same image. This was
> my second outing with the K20D and is also an example of the
> kind of images possible with the notorious "Bigma" - Sigma
> 50-500.
> 
> http://www.flickr.com/photos/jb_sessoms/4458039806
> 
> http://www.flickr.com/photos/jb_sessoms/4457262217
> 
> http://www.flickr.com/photos/jb_sessoms/4458038850
> 
> http://www.flickr.com/photos/jb_sessoms/4458038552
> 
> They are in order: Brown grass, Green grass, Crop,
> B&W.
> 
> I used the color replacement tool to brown the grass and
> make it look more "natural", but am not quite easy with the
> "ethics" of that.
> 
> The grass in the lion enclosure at the NC Zoo is BRIGHT
> green, doesn't really evoke the natural habitat. It's really
> garish to my eye.
> 
> I used an 8x10 crop to get a more intimate image. This is
> my preferred image.
> 
> Finally I included a B&W conversion to finesse the
> grass color question. Which brings up a question, why is
> B&W conversion acceptable and re-painting bright green
> grass brown is dodgy?
> 
> I invite your comments.
> 
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Re: OT - Congrats, Tim!

[Tim Bray]

On Tue, Mar 23, 2010 at 10:53 AM, Larry Colen  wrote:
> Particularly handy droid programs:

Yow.  You're ahead of me... -T

>
> advanced task killer
> aiminesweeper
> battery status
> bubble
> cellfinder
> connectbot
> dolphin browser
> gdocs
> gmote
> google sky map
> k-9 mail
> my tracks
> navy clock
> net hack
> opera mini
> shop savvy
> weather
> wifi analyzer
>
>
> I still haven't found one that's good for bookmarking my current location
> (like where I parked the car) on google maps, either temporarily or long
> term.
>
> I've set the camera to record gps data when I take a picture.  I upload my
> photos to flickr which puts them on my flickr map and use that to geotag the
> pictures I get with my real camera.
>
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RE: question for the brits American to English translation

[John Sessoms]

From: "Brian Walters"

> > Eggs over easy (or sunny side up)
> 


So that's what 'eggs over easy' means.  Never understood that.



Over easy, the egg white is cooked solid on both sides, but the yolk is 
still runny.


Sunny side up is cooked only from the bottom, so the yolk looks like a 
big yellow eye staring up at you from the plate.



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Re: question for the brits American to English translation

[David Parsons]

Boston Legal?

On Tue, Mar 23, 2010 at 3:09 PM, Joseph McAllister  wrote:
> I think they've become traumatized by outbreaks of "Mad Cow" disease. But
> look at Will Shatner. On TV*, he extols it as a better way of coping with
> the day's tribulations.
>
> :-)
>
> * at the moment, I cannot recall the name of the series, tho I watched it
> religiously for years.
>
> On Mar 23, 2010, at 11:45 , P. J. Alling wrote:
>
>> What I find frightening is that she had to sign a release...
>>
>> On 3/23/2010 8:03 AM, Daniel J. Matyola wrote:
>>>
>>> A few years back we spent two weeks in Scandinavia.  My wife got tired
>>> of fish every day (I didn't -- certainly not with the quality of fish
>>> served there).  She found a restaurant that served "American style
>>> steaks."  She had to sign a release to get it done "rare," and even
>>> then it wasn't anything close to a rare steak in New York.
>>>
>>> Dan
>>>
>>> On Tue, Mar 23, 2010 at 12:12 AM, Brian Walters
>>>  wrote:
>>>
 On Mon, 22 Mar 2010 19:44 -0600, "William Robb"
 wrote:


> Some friends of ours had relatives over from England a while back. They
> made
> the tragic error of taking them to one of our finer steak houses.
> Apparently they sent their steak back several times to get it cooked
> more,
> the vegetables were not cooked enough and who the heck eats corn
> anyway?
> They didn't think much of the baked potatos either.
>
>

 Well I understand their pain when it comes to the steak.

 I've stopped ordering steak when I go to a restaurant.  I'm a philistine
 who like steak well done (ie. not a pink morsel anywhere).  I think
 that's a task beyond the ability of most chefs.
>>>
>
> If it doesn’t excite you,
> This thing that you see,
> Why in the world,
> Would it excite me?
> —Jay Maisel
>
> Joseph McAllister
> pentax...@mac.com
>
>
>
>
>
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> follow the directions.
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Re: PESO: 4 in 1 Lions

[David Parsons]

>I used the color replacement tool to brown the grass and make it look more 
>"natural", but am not quite easy with the "ethics" of >that.

If your exhibition doesn't have a prohibition on editing, I don't see
why there would be an ethical consideration.

I think Lions 1 is the best one.  The 8x10 feels cramped to me, and
the black & white doesn't really add anything for me.


On Tue, Mar 23, 2010 at 3:03 PM, John Sessoms  wrote:
> My nature photography group is having an exhibition, and I'm considering
> this image for the show. Four slightly different versions of the same image.
> This was my second outing with the K20D and is also an example of the kind
> of images possible with the notorious "Bigma" - Sigma 50-500.
>
> http://www.flickr.com/photos/jb_sessoms/4458039806
>
> http://www.flickr.com/photos/jb_sessoms/4457262217
>
> http://www.flickr.com/photos/jb_sessoms/4458038850
>
> http://www.flickr.com/photos/jb_sessoms/4458038552
>
> They are in order: Brown grass, Green grass, Crop, B&W.
>
> I used the color replacement tool to brown the grass and make it look more
> "natural", but am not quite easy with the "ethics" of that.
>
> The grass in the lion enclosure at the NC Zoo is BRIGHT green, doesn't
> really evoke the natural habitat. It's really garish to my eye.
>
> I used an 8x10 crop to get a more intimate image. This is my preferred
> image.
>
> Finally I included a B&W conversion to finesse the grass color question.
> Which brings up a question, why is B&W conversion acceptable and re-painting
> bright green grass brown is dodgy?
>
> I invite your comments.
>
> --
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> PDML@pdml.net
> http://pdml.net/mailman/listinfo/pdml_pdml.net
> to UNSUBSCRIBE from the PDML, please visit the link directly above and
> follow the directions.
>



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RE: question for the brits American to English translation

[John Sessoms]

From: "Bob W"
This thread reminded me of some advice I gave to a friend who 
> was going to Europe for the first time:
> 
> It is important to realize that in a foreign country, people 
> may not understand your meaning, even if they do speak 
> English.  There are certain American expressions that can not 
> understandably be translated into any European language, 
> including the varieties of English spoken in the UK and 
> Ireland.  Some examples:
> 


Isn't the point of going abroad to experience the differences? The English
are terrible for this, going to a foreign country and demanding that it be
exactly the same as Scunthorpe.

> 
> Crispy bacon strips.


Pancetta. You can buy crispy bacon strips in Marks & Spencer.


> Eggs over easy (or sunny side up)


We can probably cook it - we just can't ever remember what it means.


> Rare steak (or a rare hamburger)


These are the ways steak can be cooked in France:

Bleu - the beast's heart is still beating
Saignant - bleeding
A point - pink in the middle
Bien cuit - well done. You may be deported if you ask for this
Americain - any restaurant that's prepared to do this to a steak does not
deserve your custom



Why would I want to order "steak" in France? I can get "steak" at Golden 
Corral. I mean, what's the point of going anywhere if it's going to be 
just like home? If I want "just like home", I might as well STAY home.


If I'm going to France, I want real FRENCH COOKING, and I don't mean 
fries, freedom or otherwise.



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Re: question for the brits American to English translation

[Joseph McAllister]

I think they've become traumatized by outbreaks of "Mad Cow" disease.  
But look at Will Shatner. On TV*, he extols it as a better way of  
coping with the day's tribulations.


:-)

* at the moment, I cannot recall the name of the series, tho I watched  
it religiously for years.


On Mar 23, 2010, at 11:45 , P. J. Alling wrote:


What I find frightening is that she had to sign a release...

On 3/23/2010 8:03 AM, Daniel J. Matyola wrote:
A few years back we spent two weeks in Scandinavia.  My wife got  
tired

of fish every day (I didn't -- certainly not with the quality of fish
served there).  She found a restaurant that served "American style
steaks."  She had to sign a release to get it done "rare," and even
then it wasn't anything close to a rare steak in New York.

Dan

On Tue, Mar 23, 2010 at 12:12 AM, Brian Walters>  wrote:



On Mon, 22 Mar 2010 19:44 -0600, "William Robb"
wrote:


Some friends of ours had relatives over from England a while  
back. They

made
the tragic error of taking them to one of our finer steak houses.
Apparently they sent their steak back several times to get it  
cooked

more,
the vegetables were not cooked enough and who the heck eats corn  
anyway?

They didn't think much of the baked potatos either.




Well I understand their pain when it comes to the steak.

I've stopped ordering steak when I go to a restaurant.  I'm a  
philistine

who like steak well done (ie. not a pink morsel anywhere).  I think
that's a task beyond the ability of most chefs.




If it doesn’t excite you,
This thing that you see,
Why in the world,
Would it excite me?
—Jay Maisel

Joseph McAllister
pentax...@mac.com





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PESO: 4 in 1 Lions

[John Sessoms]

My nature photography group is having an exhibition, and I'm considering 
this image for the show. Four slightly different versions of the same 
image. This was my second outing with the K20D and is also an example of 
the kind of images possible with the notorious "Bigma" - Sigma 50-500.


http://www.flickr.com/photos/jb_sessoms/4458039806

http://www.flickr.com/photos/jb_sessoms/4457262217

http://www.flickr.com/photos/jb_sessoms/4458038850

http://www.flickr.com/photos/jb_sessoms/4458038552

They are in order: Brown grass, Green grass, Crop, B&W.

I used the color replacement tool to brown the grass and make it look 
more "natural", but am not quite easy with the "ethics" of that.


The grass in the lion enclosure at the NC Zoo is BRIGHT green, doesn't 
really evoke the natural habitat. It's really garish to my eye.


I used an 8x10 crop to get a more intimate image. This is my preferred 
image.


Finally I included a B&W conversion to finesse the grass color question. 
Which brings up a question, why is B&W conversion acceptable and 
re-painting bright green grass brown is dodgy?


I invite your comments.

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Re: Optio i-10

[P. J. Alling]

Case in point:

Pentax X90 vx Nikon Coolpix P100 vx Kodak Easyshare Z981.  All major 
controls are identically placed, zoom range identical, same size and 
shape, differing only in details.  The look like bastard brothers.


On 3/23/2010 1:24 PM, Tom C wrote:

I agree with the reality of commodity objects being nothing special,
but I disagree in part, because users, especially first-time users,
will form a perception of the brand nevertheless.

If I were the first time user of a particular brand and had a poor
experience, I'd shy away from that brand next time.

Three cases in point.

Sony high-end ear buds ($80)... after several months crackling noises
while listening to music.
Sony high-end noise-cancelling headphones ($200)... same issue.

I don't think my next pair will be Sony and if it is, I'll mail the
warranty registration card immediately.

Blackberry Storm.

Just abysmal performance and a torturous user experience (IMO).

I didn't go looking for Blackberries when upgrading my phone.

I'd be the same way with a camera.  Well I was

I purchased a Pentax Optio 750Z. Poor performance and lens elements
appear to be separating.

I won't be purchasing another Pentax P&S.

Any product a company sells can have either a positive or negative
impact on whether the customer will purchase that brand again.

A company should not sacrifice their reputation and possible brand
loyalty for short term profits on low-end products. It's
counter-productive.

Tom C.



On Tue, Mar 23, 2010 at 12:39 PM, P. J. Alling
  wrote:
   

In a commodity market nothing really.  Everybody does the same thing these
days.  Only the really top of the line cameras are likely to be anything
particularly special or peculiar to the firm who's name appears on the case.

On 3/23/2010 10:27 AM, Tom C wrote:
 

What's a reputation worth?

Tom C.

On Mon, Mar 22, 2010 at 5:50 PM, P. J. Alling
wrote:

   

I'm pretty sure it's not actually built by Pentax anyway.  There are a
number other cameras on the market in this class with the same general
shape
and control layout.  It's probably a comodity produced in someone else'
factory, to Pentax's general specifications.  Like most P&S digital
cameras
these days.

On 3/22/2010 2:40 PM, Margus Männik wrote:

 

Optio is I-10 like a fairy tale princess - a real beauty, but not too
smart. Not as dumb as Amazon reviewer said, just ... a bit retarded.

BR, Margus


Joe Wilensky wrote:

   

I really wanted to like this camera, but what a disappointment ... this
is the review I put up on amazon.com. I'm surprised there's nothing
else out
there yet on this camera at all, considering the interest it sparked
around
the Web when the design and images of it were released back in January.
But
there's only my review on the black one and (oddly and separately) one
person's review on the white one at amazon.com ...

"Wow, I wanted to love this camera ... the aesthetics/design got me as
soon as I saw the first images released back in January. I have enough
old
Pentaxes (including an Auto 110 Super) to really appreciate the retro
look,
styling and old-style logo. The form factor was actually quite nice,
with a
good balance, small but really nice right-hand grip, and a pleasant
grippy
texture. It was a bit light (plasticky) for its size.

But the picture-taking experience -- slow, slow, slow, at least by 2010
standards. I think the 2004 PowerShot I have is faster. Flash photos
were
terribly slow because of the preflash, which seemed to add an extra
second
and a half to the process. And images were soft overall, but softer as
you
zoom anywhere near the telephoto end. Noise and speckling was apparent
at
nearly all ISO speeds. As far as positives about image quality, in
bright
daylight, at 80 ISO (the sensor's base speed), images weren't bad and
the
lens did show good flare resistance.

Videos were technically HD, but at quality poor enough that it didn't
seem to be worth the higher spec. Zoom in video mode is only available
as
digital zoom, which degrades image quality immediately.
Sliding battery cover was very fragile and seemed prone to become
misaligned and I was very, very careful with it; I would always worry
about
its durability.

I didn't get to check out any of the really fancy features like pet
face
recognition. Human face recognition seemed to work reasonably well,
though
the photos weren't necessarily better exposed because of it. In fact,
basic
flash photos/snapshots seemed washed out, with very muted colors.

All in all, a very big disappointment. I knew it had fairly average
camera specs (fairly run-of-the mill point-and-shoot specs for a 2010
p&s)
with a cool design, but the photo quality was such a step backward from
anything else I'm using today that I had to return it."


Joe


 


   

--
{\rtf1\ansi\ansicpg1252\deff0\deflang1033{\fonttbl{\f0\fnil\fcharset0
Courier New;}}
\viewkind4\uc1\pard\f0\fs20 I've just upgraded to Thunderbird 3.0 and the
in

Re: OT - Congrats, Tim!

[Tom C]

It understood.

The first results was for google image results, followed by a site
named www.photoawesome.com, followed by awesome photo blogs, 20
awesome photo manipulation tutorials, and then
photographs.wordpress.com.

Overall I think a more specific search would likely yield better results.

Tom C.

On Tue, Mar 23, 2010 at 12:14 PM, Miserere  wrote:
> On 23 March 2010 14:08, Tom C  wrote:
>> I just tried the voice activated Google search.  Not sure how often
>> I'd use it, but I said the word "coffee'', it understood and brought
>> up Google page 1 on the search term.  Whiz bang.
>>
>> I'll check out these other apps. Thanks.
>
> Say "awesome photo" next time and report back the results. If good, I
> might just have to get one.
>
>
>  --M.
>
> --
>
>    http://EnticingTheLight.com
>    A Quest for Photographic Enlightenment
>
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Re: PDML Exhibit participants

[AlunFoto]

You mean like this one?
http://www.facebook.com/#!/pages/DANK-HAUS-German-Cultural-Center/31727144454?ref=ts

2010/3/23 Larry Colen :
> I'll definitely want to point friends in the area at the exhibit.
>
> Maybe someone closely involved with the organization could set up, or point
> us to, a facebook page?
>
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Re: OT - Congrats, Tim!

[steve harley]

On 2010-03-23 12:14 , Miserere wrote:

On 23 March 2010 14:08, Tom C  wrote:

I just tried the voice activated Google search.  Not sure how often
I'd use it, but I said the word "coffee'', it understood and brought
up Google page 1 on the search term.  Whiz bang.

I'll check out these other apps. Thanks.


Say "awesome photo" next time and report back the results. If good, I
might just have to get one.


top hit was photoawesome.com, but there are a bazillion other awesome 
photo sites too (i did it on the equivalent iPhone app)


note photoawesome.com might be nsfstaw (not safe for some tight-*ssed 
workplaces)




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Re: Optio i-10

[Tom C]

I agree with the reality of commodity objects being nothing special,
but I disagree in part, because users, especially first-time users,
will form a perception of the brand nevertheless.

If I were the first time user of a particular brand and had a poor
experience, I'd shy away from that brand next time.

Three cases in point.

Sony high-end ear buds ($80)... after several months crackling noises
while listening to music.
Sony high-end noise-cancelling headphones ($200)... same issue.

I don't think my next pair will be Sony and if it is, I'll mail the
warranty registration card immediately.

Blackberry Storm.

Just abysmal performance and a torturous user experience (IMO).

I didn't go looking for Blackberries when upgrading my phone.

I'd be the same way with a camera.  Well I was

I purchased a Pentax Optio 750Z. Poor performance and lens elements
appear to be separating.

I won't be purchasing another Pentax P&S.

Any product a company sells can have either a positive or negative
impact on whether the customer will purchase that brand again.

A company should not sacrifice their reputation and possible brand
loyalty for short term profits on low-end products. It's
counter-productive.

Tom C.



On Tue, Mar 23, 2010 at 12:39 PM, P. J. Alling
 wrote:
> In a commodity market nothing really.  Everybody does the same thing these
> days.  Only the really top of the line cameras are likely to be anything
> particularly special or peculiar to the firm who's name appears on the case.
>
> On 3/23/2010 10:27 AM, Tom C wrote:
>>
>> What's a reputation worth?
>>
>> Tom C.
>>
>> On Mon, Mar 22, 2010 at 5:50 PM, P. J. Alling
>>   wrote:
>>
>>>
>>> I'm pretty sure it's not actually built by Pentax anyway.  There are a
>>> number other cameras on the market in this class with the same general
>>> shape
>>> and control layout.  It's probably a comodity produced in someone else'
>>> factory, to Pentax's general specifications.  Like most P&S digital
>>> cameras
>>> these days.
>>>
>>> On 3/22/2010 2:40 PM, Margus Männik wrote:
>>>

 Optio is I-10 like a fairy tale princess - a real beauty, but not too
 smart. Not as dumb as Amazon reviewer said, just ... a bit retarded.

 BR, Margus


 Joe Wilensky wrote:

>
> I really wanted to like this camera, but what a disappointment ... this
> is the review I put up on amazon.com. I'm surprised there's nothing
> else out
> there yet on this camera at all, considering the interest it sparked
> around
> the Web when the design and images of it were released back in January.
> But
> there's only my review on the black one and (oddly and separately) one
> person's review on the white one at amazon.com ...
>
> "Wow, I wanted to love this camera ... the aesthetics/design got me as
> soon as I saw the first images released back in January. I have enough
> old
> Pentaxes (including an Auto 110 Super) to really appreciate the retro
> look,
> styling and old-style logo. The form factor was actually quite nice,
> with a
> good balance, small but really nice right-hand grip, and a pleasant
> grippy
> texture. It was a bit light (plasticky) for its size.
>
> But the picture-taking experience -- slow, slow, slow, at least by 2010
> standards. I think the 2004 PowerShot I have is faster. Flash photos
> were
> terribly slow because of the preflash, which seemed to add an extra
> second
> and a half to the process. And images were soft overall, but softer as
> you
> zoom anywhere near the telephoto end. Noise and speckling was apparent
> at
> nearly all ISO speeds. As far as positives about image quality, in
> bright
> daylight, at 80 ISO (the sensor's base speed), images weren't bad and
> the
> lens did show good flare resistance.
>
> Videos were technically HD, but at quality poor enough that it didn't
> seem to be worth the higher spec. Zoom in video mode is only available
> as
> digital zoom, which degrades image quality immediately.
> Sliding battery cover was very fragile and seemed prone to become
> misaligned and I was very, very careful with it; I would always worry
> about
> its durability.
>
> I didn't get to check out any of the really fancy features like pet
> face
> recognition. Human face recognition seemed to work reasonably well,
> though
> the photos weren't necessarily better exposed because of it. In fact,
> basic
> flash photos/snapshots seemed washed out, with very muted colors.
>
> All in all, a very big disappointment. I knew it had fairly average
> camera specs (fairly run-of-the mill point-and-shoot specs for a 2010
> p&s)
> with a cool design, but the photo quality was such a step backward from
> anything else I'm using today that I had to return it."
>
>
> Joe
>
>


>>>
>

Re: PDML Exhibit participants

[Larry Colen]

I'll definitely want to point friends in the area at the exhibit.

Maybe someone closely involved with the organization could set up, or 
point us to, a facebook page?


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Re: OT - Congrats, Tim!

[P. J. Alling]

On 3/23/2010 1:14 PM, Miserere wrote:

On 23 March 2010 14:08, Tom C  wrote:
   

I just tried the voice activated Google search.  Not sure how often
I'd use it, but I said the word "coffee'', it understood and brought
up Google page 1 on the search term.  Whiz bang.

I'll check out these other apps. Thanks.
 

Say "awesome photo" next time and report back the results. If good, I
might just have to get one.


  --M.
   


I'm betting it brings up Kennyboy's site.


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Re: OT - Congrats, Tim!

[P. J. Alling]

advanced task killer 


Doesn't that describe an awful lot of things?


On 3/23/2010 12:53 PM, Larry Colen wrote:

Particularly handy droid programs:

advanced task killer
aiminesweeper
battery status
bubble
cellfinder
connectbot
dolphin browser
gdocs
gmote
google sky map
k-9 mail
my tracks
navy clock
net hack
opera mini
shop savvy
weather
wifi analyzer


I still haven't found one that's good for bookmarking my current 
location (like where I parked the car) on google maps, either 
temporarily or long term.


I've set the camera to record gps data when I take a picture.  I 
upload my photos to flickr which puts them on my flickr map and use 
that to geotag the pictures I get with my real camera.





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Re: PDML Exhibit participants

[Miserere]

On 23 March 2010 07:59, David Parsons  wrote:
> He is based in Wisconsin, IIRC.  Not too far, depending on where in
> the state he is.
>
> On Tue, Mar 23, 2010 at 4:34 AM, Derby Chang  wrote:
>> F.A.B.
>>
>> Mike Johnston is sort of near Chicago, isn't he? Does he know about the
>> show?
>>
>> D

He's in Waukesha, Wisconsin; about a 2 hour drive to Chicago.

I'd be happy to e-mail him about the exhibit, but maybe somebody
actually connected with it (ahem, Mark?) should e-mail him instead. It
could sell a few more photo books if he talks about the show on TOP.

Cheers,


  --M.


-- 

http://EnticingTheLight.com
A Quest for Photographic Enlightenment

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Re: OT - Congrats, Tim!

[P. J. Alling]

If it has a Cylon voice, then "By you command", seems  more appropriate.

On 3/23/2010 12:12 PM, Steven Desjardins wrote:

How about "Kill all humans"?

On Tue, Mar 23, 2010 at 12:49 PM,  wrote:
   

John Francis  wrote:

 

On Tue, Mar 23, 2010 at 09:51:46AM -0600, Tom C wrote:
   

I just got a Motorola Droid yesterday.

Anybody know why it occasionally verbalizes 'Drid' like a
Cylon.  I know it'll do this when I plug/unplug USB, but twice this
morning it's said it with no action on my part. An indication of
receiving an online update maybe?
 

That's the general "Notification" noise - it will do that if there
is something like a new text message, voice mail, etc.
   

And you can change the noise to something less obtrusive if you like.
(Or, I suppose, more obtrusive if that's your thing...)

My S.O. had a Droid phone and it's pretty impressive.



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Re: OT - Congrats, Tim!

[P. J. Alling]

And Tom discovers yet another internet time waster...  It was nice 
knowing you.


On 3/23/2010 10:51 AM, Tom C wrote:

I just got a Motorola Droid yesterday.  I would have an iPhone but
will not use ATT.   I do have an iTouch.

After having the Droid for a little over a day I can say that it has
most any app I would want (there's just a ton of stupid iPhone apps).
It seems a little faster than the iTouch, especially when downloading
apps, and it has been for the most part a very intuitive process and
I've only needed to look at the online .pdf guide twice. I make far
fewer mistakes on the touchscreen keyboard than I do with the iTouch,
probably 90% fewer miskeys.

The google integration is nice.

Anybody know why it occasionally verbalizes 'Drid' like a
Cylon.  I know it'll do this when I plug/unplug USB, but twice this
morning it's said it with no action on my part. An indication of
receiving an online update maybe?

Overall I'm very impressed so far... which is the total opposite
reaction I had to the Blackberry Storm which I purchased and only used
for two weeks when it first came out.

Tom



On Tue, Mar 16, 2010 at 1:49 AM, Boris Liberman  wrote:
   

Cool!

But then again, I just got an Android cell phone from my company... Tim, do
you hear me? ;-)

Boris


On 3/15/2010 6:47 PM, Bruce Walker wrote:
 

Congratulations to our very own Tim Bray who landed a new job with
Google, on the Android team.

http://blogs.zdnet.com/open-source/?p=6043&tag=nl.e539

-bmw

   


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