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Author Topic: DSLR killer  (Read 6190 times)
eronald
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« Reply #40 on: February 04, 2013, 01:56:54 PM »
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Now, the Fuji is an interesting option, mostly for the lenses. I'll look at it seriously when Fujifilm will have fixed the color smearing issue observed by Lloyd Chambers and a few other objective testers. I do not feel like going back to my Kodak SLRn days, I have wasted enough money on innovative half cooked experiments.

Al dente is delicious!  Wink



The color smearing is the Fuji equivalent of Moiré, it is a corollary of the sampling theorem, and it won't go away until they put an AA filter on the camera, or use lenses which are unsharp.

Edmund
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Edmund Ronald, Ph.D. 
Rob C
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« Reply #41 on: February 04, 2013, 02:11:30 PM »
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Al dente is delicious!  Wink





Hmmmm.... it usually gave me indigestion. I don't get indigestion anymore (from pasta, at least) because I always boil it furiously for seventeen minutes. Not a minute more, not a minute less. It just slips down the throat. Splendid.

Rob C
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petermfiore
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« Reply #42 on: February 04, 2013, 02:31:59 PM »
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Hmmmm.... it usually gave me indigestion. I don't get indigestion anymore (from pasta, at least) because I always boil it furiously for seventeen minutes. Not a minute more, not a minute less. It just slips down the throat. Splendid.

Rob C

You must be at least some part Irish!

Peter
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BernardLanguillier
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« Reply #43 on: February 04, 2013, 05:19:12 PM »
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Al dente is delicious!  Wink

Exactly, al dente is a conscious decision while half cooked is an oversight... :-)

Cheers,
Bernard
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A few images online here!
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