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  1. Cheers, I was looking for my next book and this will keep my attention.
  2. @Monkeyspill I really like that image of St Vitus Cathedral interior the light is real nice at leading the eye
  3. If I buy this on amazon will you see anything of it? I'm happy to pay if your getting some benefit as I'm interested in the subject too. Cheers
  4. I really love the vibrancy of the colours in this, nice leading lines too
  5. The hairy bikers diet book (second one I think) had a way of making baskets out of tortilla by using a ball of tinfoil and roasting them over the tinfoil then using a tumbler to make a flat base, I found the coke Cola tumbler was prefect for it. Gives a nice crunchy texture with corn tortilla.
  6. If your just starting out and learning, keep all your images and revisit them when you have increased your skills in photo editing as your can have a rubbish image today but in a years time it may be a good image.
  7. I use it and I think the view is if your shooting Raw then you will need to do some minor adjustments in a photo editor to some degree as the raw image won't reflect the scene as your eye would see it. Framing the shot by taking your time with setting up your composition will be crucial to a decent photo. If this is wrong then its difficult to come back from it even with crops and clarity saturation etc in LR.
  8. I'm looking at buying some nd(big stopper) filters and would appreciate your thoughts on it. I shoot occasionally and mostly always landscapes. Currently I have 4 lenses 2 of those have a 52 mm diameter so that would mean I would most likely need three adapters to fit a filter holder. I've been looking at Lee and it can get quite expensive. Is it worth going for Lee and just biting the bullet or is there a cheeper alternative that will do me for the occasional use? Thanks
  9. I like the way the saturation is dialed back on that image, its in keeping with the cars era. The beige shirts help.
  10. davadvice1


    Ribeye for sure, I would have to disagree with putting it in the freezer just before cooking as every chef on TV advises to leave meat to get to room temperature and also to oil the meat and not the pan for steaks. Always finish with butter as it makes a big difference.
  11. davadvice1


    Are you using shin? if so you want to do it slow and low, I usually cook shin with bone in for around 6-8 hours at 140-150 shin is extremely tough so make sure it's had plenty of time to cook and well rested if your aiming to have it as a steak I.e individual chunks of meat. The way I do my shin is similar to a pulled pork style as its usually a chilli or a bolognes.
  12. I have made that dish a few times. It needs the fluids cut back and less creme fresh in the potato. If you let them both fully cool and chill in the fridge it helps too.
  13. Not sure where you can get some scanning done but be aware that some old photographs have some more awful textured paper and don't scann very well. My parents wedding pics are like this and I need to work them to try and remove the texture from the scanned results. Ultimately I will need to scann them 4 times to try and resolve this. Good luck
  14. Please let us know how you get on with it?
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