I’ve been thinking I would like to replace my camera body for some time now

It is old, and very limiting in some areas (like low light photography).  I’ve been looking at different options, and I think I’ve determined what I want to replace it with, a Sony A6000. The advantages the A6000 has over getting another Canon body for a similar price:
1. Better sensor.
2. Better low light performance
3. Wi-Fi connectivity. Both Canon and Nikon are falling down on this one.
4. In camera battery charging through USB.
5. Size. With a basic lens on the camera I can carry it in a cargo pocket.
6. On camera software functionality. The many functions that come built into the software that Canon does not have is beyond belief. It provides visual cues to what is in focus (useful for manual focusing) and what is under or over exposed.
7. The ability to expand functionality in the camera. You can actually download and low cost programs onto the camera that increase its functionality.
8. A free app for my phone that let’s me control the camera. I had to buy one for my Canon camera and either hook my phone directly to the camera or buy additional hardware (that I had to modify) to get my camera to connect to my phone.
9. Lens selection – Not only can I use Sony lenses with the A6000, I can also Canon lenses with an adapter. As a matter of fact, I would just get the adapter and use my Canon lenses on the Sony body.

Amazon.com : Sony Alpha a6000 Mirrorless Digital Camera – Body only : Camera & Photo
Amazon.com : Sony Alpha a6000 Mirrorless Digital Camera – Body only : Camera & Photo

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Today’s shot is of my 50mm prime lens

I also got to test some new lighting equipment (that I bought used). It’s is very basic. But is the beginning of what I need for doing portraits. Next is a backdrop. I’m thinking either a dropcloth or white sheet clamped to a pvc pipe hanging from hooks in the ceiling. It has the advantages of being easy to take down and cheap.
Link to lighting kit: http://www.amazon.com/gp/product/B005FHZ2SI?psc=1&redirect=true&ref_=oh_aui_detailpage_o00_s00


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This is how brisket should look when it comes off the grill

I spent 11 hours smoking this piece of brisket at ~200 degrees Fahrenheit. This will result in moist and tender meat. Brisket is odd that way. To really get a good brisket, you have to cook the hell out of it without turning it into charcoal. A whole brisket takes even longer to cook (~24 hours). There are ways to do it faster, but the meat won’t be as tender.
#cooking   #bbq


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No Windows 10 For Me

No to Windows 10
Until Microsoft turns off this feature or makes it easy for me to prevent others from sharing my WiFi network information, no Windows 10 machines will be allowed to connect to my network. This means I will not be upgrading my machines until this is corrected.
To give you an idea of how bad this is, a person who works in high level corporate IT considers it the equivalent of the operating system automatically having syphilis.

Windows 10’s Wi-Fi Sense feature shares your Wi-Fi network—but only if you tell it to
Is Wi-Fi Sense going to get you hacked? Probably not. But you may want to disable it, anyway.

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Saving Space

I’m going through and ripping all of our movies/tv shows on disc to the hard drive on my server. This is quickly clearing space on my shelves. While I am doing this, I am boxing up the discs as I go and storing them in my garage. Some of the discs I am skipping the ripping part because they are available on multiple streaming services.

By doing this, I’ve already cleared up several feet of shelf space.

Fisking this article

A friend pointed out this article. I read it and felt that I needed to provide some counter points. I will use italics to quote them and bold for my responses.We hover between ridicule and shame when we remember how our mothers and grand­mothers enthusiastically embraced canned and frozen foods.

Watch how you use we there. I see nothing ridiculous or shameful in how my ancestors used and loved processed food. I understand that they did not have the information we have and circumstances were different at that time.

We shun Wonder Bread and Coca-Cola. Above all, we loathe the great culminating symbol of Culinary Modernism, McDonald’s — modern, fast, homogenous, and international.

Well, to much of any of these are not good for you. As to McDonald’s, there are better places to get a burger. And, these places don’t cost much more.

Meanwhile Slow Food, founded in 1989 to protest the opening of a McDonald’s in Rome, is a self­-described Greenpeace for Food;

If any group describes themselves as the Greenpeace for a cause, run away. That means they are borderline terrorists and scam artists.

As an historian I cannot accept the account of the past implied by Culinary Luddism, a past sharply divided between good and bad, between the sunny rural days of yore and the gray industrial present.

This I agree with. Way to many people glorify the past and how things were done then. Just look at how some people glorify the 1950s in the USA. What they are actually in love with is the 1950s as portrayed on shows like Leave it to Beaver and My Three Sons.

Fresh meat was rank and tough; fresh milk warm and unmistakably a bodily excretion; fresh fruits (dates and grapes being rare exceptions outside the tropics) were inedibly sour, fresh vegetables bitter.

This is where the author and I start to diverge. The reason all of these were this way is because of the lack of modern food storage and equipment. It also shows how far we have come in selective breeding of plants and animals. Through a slow process of selective breeding the plants and animals are both better tasting and provide more food.

(I many paragraphs about how bad things were before modern times. Anyone with a brain knows that they were bad. That is why we changed the way things were done.)

Yet while we fret about pesticides on apples, mercury in tuna, and mad cow disease, we should remember that ingesting food is, and always has been, inherently dangerous. Many plants contain both toxins and carcinogens, often at levels much higher than any pesticide residues. Grilling and frying add more.

This does not mean we can not try to do better. We should try to lower the bad things we intake. But, we also must realize that life is always a risk.


I’ll conclude with this. It seems almost like the author is saying we should no longer try to innovate and find a better medium between the highly processed foods that have come about in the last couple of centuries and the eat it only raw organic food some people demand. I find that the heirloom tomatoes (also a fairly recent development, despite their names) taste better than most of what you see at the grocery store. But, that is because the heirlooms were bred for taste above all. The tomatoes in the stores were bred for transportability, yield and looks. The same goes for many other things I like to pay a slight premium for. Local fresh eggs generally have a better taste and color. Grass free range/pasture raised meat (whatever the meat) will have a better taste and does require slightly different cooking methods. Food, like all of life, is a series of trade-offs. It is best that we make informed decisions that lets us decide what we feel is best for what we want out of our food.

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A Plea for Culinary Modernism | Jacobin
Modern, fast, processed food is a disaster. That, at least, is the message conveyed by newspapers and magazines, on television cooking programs, and in prizewinning cookbooks. It is a mark of sophistication to bemoan the steel roller mill and supermarket bread while yearning for stone ground …

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