Camera Lenses Basics - Spy Camera Digital - Dome Camera Wiki.
Tiffen 62mm UV Protection Filter
UV filters are considered a standard accessory for every SLR lens, including the lens that may have been included with your camera. The size is designed to fit the threads in front of your lens. It protects the actual lens from dust, fingerprints, and other small substances that can harm image results. The filter is also easier to keep clean. That's why it should always remain on your camera. The filter has threads to accept any other effect filters you may wish to add.80% (17)
Protects lenses from dust, moisture, scratches, and other damage. These filters can be kept on the camera at all times.
Minolta Lens Family
I shot these lenses for my friend who's looking to sell his dad's kit - these lenses are all Minolta A mounts. These lenses were in his camera bags. I shoot Nikon. It's like bringing a thirsty man to the sea. Darn it. What I learned during this product photo shoot for my friend: It's an interesting collection of glass and indicative of how my friend's dad built his lens collection - probably similar to how I'm building mine. First off, he's swapped all the crappy Sigma side-pinch lens caps for better Tamron centre-pinch caps (not pictured). My buddy's not really into photography yet so he really didn't have an idea of how good some of this glass is and why his dad bought it. He must have built his collection for travel initially, then added some more glass (particularly the 70-200 f/2.8 and 170-500mm superzoom) for an increasing interest in wildlife. There's assorted travel type zooms that are very similar to today's kit lenses - the Minolta 24-85mm f/3.5-4.5 was probably a kit lens on his 800si or another camera. Looks like that was insufficient so he added the Sigma 28-105mm f/2.8-4 and the Tamron 28-200mm f/3.8-5.6...very similar to today's Nikon choices of the DX lens for its bodies: the Nikkor 18-70mm, 18-135mm and 18-200mm VR...very popular focal lengths on zooms. Looks like he got serious with the Tamron 90mm macro, the Sigma 18-35mm and the crown jewel of this collection the 85mm f/1.4 D. On pricing these lenses via eBay and other sources I was quite surprised at how quickly some of these lenses depreciated. The Sigma 18-35mm in particular initally set him back about $800 CDN (I had the original receipts) and is only fetching about $150 or so on eBay and the Sigma 28-70mm f/2.8 didn't do much better. The lenses that did hold their value over time were the 85mm f/1.4 (no surprise) and the Tamron 90mm macro - a classic lens. Another surprise - Sigma has really improved the build quality of their lenses since the last decade - my Sigma 10-20mm at $200 less than the 18-35mm pictured above weighs almost twice as much and feels much more solid then the lightweight, cheap feeling 18-35mm above...go figure. I've played around with the newest Sigma 28-70mm f/2.8 and it's built like a tank too - far better than the one pictured here. The 85mm? It's going to last forever. Photographing this film gear also got me thinking about how many photos my buddy's dad actually shot during his lifetime. I'm at 20,000 shots already on my D50 and have really learned a lot about post-processing and basics stuff such as ISO, aperture, shutter speed just by shooting a lot, looking at my EXIFs and playing without having to worry about film and processing costs. My buddy's dad had Post-it notes, pens and notepads - presumably to document what settings he used to shoot. I'm sure that as a hobbyist, he didn't shoot 1000 rolls of film with his equipment - that would be, conservatively, $6000 CDN on film alone - never mind processing costs. Good history lesson for me - never having shot with a film SLR. I only ever had a 35mm film P&S - a Canon Z130 - equivalent to a Powershot A series in the digital world. Strobist Info: Tabletop with white poster and foam board for background. SB600: 24mm, 1/1 power, shoot through umbrella high, behind camera left SB28: 24mm, 1/4 power, shoot through umbrella, camera level, behind camera right There's some ambient light kicking around (from my ceiling light) that I didn't completely get rid of, hence the yellowish cast.Meet the Rest of the Family
I've gotten a couple inquiries about what camera and lenses I have in my bag, so I thought I might let a picture do the talking -plus, I can always use the time to practice strobing while I am at it :) I got into photography back in high school. I had a teacher named Jack Alter, and he taught the photography classes at my high school. I enrolled in his first year photography class because I simply needed an elective to fill a slot in my schedule. Never did I think this class would plant seeds like the ones it did! The classes Jack taught were film based, not digital (which was not nearly as prominent, or affordable as it is today). I used my mom's old school 35mm Pentax film SLR. I always carried a couple rolls of film on me. At least one B&W, and one color, both ISO400. In this class I learned to roll my own film, develop my own film, and make prints in the darkroom. The basics, the fundamentals, the groundwork. Hell, I even learned how to make my own pinhole camera! Boy those were good times. Looking back, those two years I spent with Jack really changed my life, though I didn't realize it at the time of. I started my digital life with a Canon XTi in early 2008. One year later I went ahead and got a 40D. I swore I was done upgrading after the 40D, but I should've known better than to think that (Yeah, you know what I'm talkin' about). About 8 months later, I picked up
Every cook or home chef reaches that defining moment when he or she puts away the cookbook and begins to experiment ‘off the page’ with flavors and ingredients. But without a full understanding of the rudiments of cooking, these explorations can be leaps of faith at best, and dishes from the simplest to most complex and ambitious risk failure.Related topics:
Beginning with a chapter on techniques, The Basics explains and illustrates, with gorgeous photographs, essential cooking techniques, such as how to bard, marinate, poach, caramelize, and lard. Following chapters explain cutting techniques and both savory and sweet recipes for stocks, thickeners, light and hearty soups, potato preparations, rice preparations, cold, hot and sweet sauce preparations, mousses, pastries, spreads, sweet egg dishes and ice creams. And an Ingredients Index makes cross-referencing a snap.
Each page in The Basics is like a homily on the principles of great food. Learn the difference between a brunoise, julienne and a chiffonade cut. Follow simple instructions for preparing chicken, white, dark and game stocks. Make more than 30 of your own sauces, including mayonnaise, garlic butter, vinaigrette, pesto, white wine, and hollandaise. Prepare dazzling soups, breads, breakfasts, and desserts, using your own creative imagination and The Basics at your fingertips.
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