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  1. #351
    rst
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    Holy Chicken!

    The little Olympus arrived today. Thanks to Raphael packaging it had a save trip from France to Germany.

    OK, now it's mine ... for the next couple of days.

    It arrived just in time before I leave to visit my parents, so I will be able to get a photograph from the area I was born and one of the area I live now. Only the weather is no good timing, but so we get a chance to check if the camera is waterproof. Who is going to develop the film? Just take a note that it is already pre-soaked

    Cheers
    Ruediger
    Do or do not. There's no try. (Yoda)

  2. #352
    John_Nikon_F's Avatar
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    Holy chickens... Did someone say chickens? Not from the Leica, since that camera has Tri-X in it, of course. F2AS with 50/1.4 AI. Ektar 100.



    :-P

    -J
    APUG: F2AS x2, F, FM2n, Nikomat FTn
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    Nikkors: 18-70/3.5-4.5G AF-S DX (f/D200), 20/3.5 UD, 24/2.8 AI, 50/2 AI, 50/1.4 AI, 50/1.4 S, 55/2.8 Micro AIS, 85/1.8 K, 135/3.5 QC

    My FB - My flickr stream
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  3. #353

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    Wow

    Quote Originally Posted by k_jupiter View Post
    Coq a vin blanc might be appropriate.


    Ingredients
    [...]
    Wow, looks tasty, and much less common than the classical "Coq au vin (rouge)", which is rather prepared with red wine, and sometime appropriate for accomodate an ederly tough volatile, btw

    Thanks Tim, for the recipe !


    @John : nice poultry shot ! The greys are Scotch Greys (Poule écossaise in Version Française) ?
    Last edited by Raphael; 04-29-2013 at 06:37 PM. Click to view previous post history.

  4. #354
    lxdude's Avatar
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    Quote Originally Posted by Raphael View Post
    sometime appropriate for accomodate an ederly tough volatile, btw
    I find a baseball bat is good for tenderizing, with a weak lye solution if necessary.



    The greys are Scotch Greys?
    Cooked in Scotch instead of wine?
    I do use a digital device in my photographic pursuits when necessary.
    When someone rags on me for using film, I use a middle digit, upraised.

  5. #355

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    Quote Originally Posted by lxdude View Post
    I find a baseball bat is good for tenderizing, with a weak lye solution if necessary.





    Cooked in Scotch instead of wine?
    Wasting Scotch like that is grounds for dismissal.

    This is your only warning.

    tim in san jose
    Where ever you are, there you be.

  6. #356
    lxdude's Avatar
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    I don't like Scotch, but don't ya be messin' with me Irish Whiskey!
    I do use a digital device in my photographic pursuits when necessary.
    When someone rags on me for using film, I use a middle digit, upraised.

  7. #357

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    Quote Originally Posted by lxdude View Post
    I don't like Scotch, but don't ya be messin' with me Irish Whiskey!
    Hmmmmm... Some things from Ireland are really HOT but whiskey isn't one of them...

    tim in san jose
    Where ever you are, there you be.

  8. #358
    lxdude's Avatar
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    I'll take me sweet an' pure Bushmills o'er that hayvy Scotch o' yeahrs, ev'ry time! And that's the blends, never mindin' the single malts!!
    I do use a digital device in my photographic pursuits when necessary.
    When someone rags on me for using film, I use a middle digit, upraised.

  9. #359
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    Blends...

    (shudder!)
    Fred Latchaw
    Seattle WA


    I am beginning to resent being referred to as 'half-fast'.
    Whatever that's supposed to mean.

  10. #360

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    Quote Originally Posted by lxdude View Post
    I'll take me sweet an' pure Bushmills o'er that hayvy Scotch o' yeahrs, ev'ry time! And that's the blends, never mindin' the single malts!!
    Dude, you sound like a pirate. And you are very DEFINITELY joining the next round. You sound like one of us.



 

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