!goodoffmychest@lemmy.world

This community might be receptive.

Yeah when I realized I needed to clean it, I had to watch some videos to learn how.

I didnt want to make any mistakes. To be honest it was very simple, you only put enough pressure to slightly bend the stick and slowly move the cleaning end in one direction.

:) Nice!

I have a pair of these.

When I used a flashlight to check the sensor after cleaning and saw pristine glass was a really great feeling.

Thanks!

For “protection” (does it help, maybe?), the idea of aesthetics and for the fact that I always have little offcuts of leather laying around. It took about a minute to make.

Thats pretty cool, I dont own any film cameras but mostly due to the cost of film and prints. I have seen some examples of people adding leather to older cameras. It always looks great.

¯_(ツ)_/¯

Thank you very much!

Thanks :) This is actually vegtan leather that I used to replace the original rubber grip.

After about 4 years the textured rubber began to stretch. Then the rubber surrounding the back “Q” fell off, so I decided to replace all of it with real leather. I just used the old grip to trace the form and cut it out of vegtan. I applied a thin layer of E6000 and let that dry for a few mintues until it became tacky. There are areas where the leather is too short by a few millimeters but it doesn’t bother me enough to remake.

My guess, by the ingriedents, is that it tasted good. I imagine it tastes like savory pinto beans but if you want to try a more authentic recipe, search for Charro bean recipes.

I’ve made meatballs is with 50/50 ground beef and ground pork. These always come out very moist. For spaghetti and meatballs and Swedish meatballs. Though the Swedish meatballs have other ingredients like cream, breadcrumbs, diced onion and I think allspice.

For simple recipe it tasted good.

Call me biased but a X-T30 iii.

Or a used X-T50, X-T30 ii.

Depending on the source, you can increase the speed of the audio to fit your own reading speed.

Edit: Its just a little fustrating when yoh make something original and someone acts this way.

You’re very confident for someone who’s wrong.

I’ve made OC image posts on Lemmy since October 2023 which pretty much look the same the entire time. That would mean that I’ve been using AI since before AI could create something remotely passible. Im pretty sure AI looked like shit 2 years ago.

Its the nature of my use of natural lighting and the fact that Ive been using the same camera since 2019. Sometimes I change my Fujifilm simulation recipes but usually not.

Snapseed is not an AI tool. It’s the same basic photography tools that have been arounds since before photoshop. Its basic and free, which is one of the reasons I use it.

But anyway maybe you just need to take a break from the internet. I cant imagine 10,000+ comments in 3 years is very healthy.

Well I cant deny that…

Thank you! Im glad I could help :)

You just called them AI though.

I shoot raw and jpg in Fujifilm then use Snapseed to change white balance and usually brightness. Export to reduce image size and image dimensions.

The only other thing I changed is that I used the healing to remove my reflection on the bowl. I didnt care that it looked perfect.

Edit: I dont see you having any orignal content posts featuring photos, so I doubt you know anything about photography.

Edit 2: Just so I dont have to go through this again, this is the info for the RAW and SOOC jpg.

This recipe has the oil at around 225°f for the confit.

I didn’t have any off flavors doing it this way. I don’t think I brought up the temperature fully when pouring over chili flakes though. I got a small amount of sizzle but it wasn’t vigorous.

While I’ve known about the site and book for a while but only recently looked into them. This recipe was automatically a favorite so I have a feeling I’ll try a few more recipes.