[Leica] DMR mk II ?

[bruce at ralgo.nl (bruce)]

Bravo ............. bravo ................

Que manga .......... !

B.

On 4-feb-2006, at 20:27, David Rodgers wrote:

>
> Sometimes I think comparing cameras is like comparing pork and
> chicken....and rattlesnake and frog legs.
>
> Rattlesnake and frog legs generally cost more than chicken, but  
> they all
> taste about the same.
>
> Even alligator and ostrich tastes like chicken.
>
> In fact, almost anything can be made to taste like chicken. But real
> chicken can be made to not taste like chicken. That's where it gets
> confusing. It becomes a matter of taste.
>
> I like curry, but my neighbors don't. I don't know why. Maybe their
> dinner plates aren't color corrected.
>
> If you're not careful you can ruin chicken. Sprinkle on too much  
> unsharp
> mask or you'll end up with chicken that tastes like overcooked round
> steak.
>
> Cooking temperature is important. Cook at too high a temp and the  
> center
> will still be raw while the outside is burnt. It's difficult to  
> correct
> using levels.
>
> One time I added too much color saturation to my marinade. I ended up
> with chicken that tasted like rock candy. I'm not a big fan of rock
> candy.
>
> Watch out for Moire. It can appear mysteriously, like bacteria. And  
> it's
> not good.
>
> If you're a big fan of baby back ribs, pork is your only option.
> Although when I make baby back ribs people say they taste a lot like
> chicken. But it's fun to eat ribs.
>
> Film is like Tofu. It can taste like chicken, depending on how you  
> cook
> it.
>
> Sometimes I like to eat like a vegetarian. It adds fiber to my diet.
>
> Never eat raw chicken. Always cook it first. And remember, two recipes
> may not be the same, but they can both be good.
>
>
>
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