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  1. #141
    guissimo's Avatar
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    The "laid back" California finally drove to the post office and he's happy to report that the camera is on its way in Australia. Thanasis will get it in a about a week.

  2. #142
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    Hi all,
    I have infrequent access to the internet here in Tasmania. Today was the first day in a week that I could check in. Glad to hear that the camera is on its way. I'm here in Tasmania and I will be back in Sydney in a couple of weeks. It's a pity that I didn't have it it here in Tassie as the scenery around Zeehan township is spectacular.
    Regards,
    Thanasis.

  3. #143
    copake_ham's Avatar
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    Quote Originally Posted by Thanasis View Post
    Hi all,
    I have infrequent access to the internet here in Tasmania. Today was the first day in a week that I could check in. Glad to hear that the camera is on its way. I'm here in Tasmania and I will be back in Sydney in a couple of weeks. It's a pity that I didn't have it it here in Tassie as the scenery around Zeehan township is spectacular.
    Regards,
    Thanasis.
    Thanasis,

    Just remember one thing. This camera was made in and began it's journey from the Northern Latitudes. Now that it's heading down to the Antipodes you have to turn it upside down when you shoot it. Otherwise you picture will be both "down under" and "backward" !

    All kidding aside, having been to Tassie - you're right - you'd have some great opportunities there - but Sydney's quite photogenic too.

  4. #144
    Black Dog's Avatar
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    Hehehehehe......
    "He took to writing poetry and visiting the elves: and though many shook their heads and touched their foreheads and said 'Poor old Baggins!' and though few believed any of his tales, he remained very happy till the end of his days, and those were extraordinarily long "- JRR Tolkien, ' The Hobbit '.

  5. #145
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    Hi again,
    Just letting you all know that I am back home and the camera is here too. I'll be taking the photograph and then sending the camera on it's merry way to Ireland.

    regards.
    Thanasis

  6. #146

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    hey this is great!

    sounds like a project I was trying to start...

    this fall I sent a camera off to a photo workshop for people to pass around...and we were discussing this type of project

    I'm 100% up for it

    LOL...ooops...appears I'm a bit too late...maybe next time

  7. #147
    Marc Akemann's Avatar
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    Quote Originally Posted by Thanasis View Post
    Hi again,
    Just letting you all know that I am back home and the camera is here too. I'll be taking the photograph and then sending the camera on it's merry way to Ireland.

    regards.
    Thanasis
    That's great news! We're on the home stretch now. A few stops in Europe and then Art's place! Very cool.

  8. #148
    gr82bart's Avatar
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    Hi Folks,

    Awesome! Seems the camera is zooming along, irritating pagan chicken recipes notwithstanding. Status:

    19. AUSTRALIA - Arthur (Thanasis)
    20. Ireland - Sheila (Sile) <--- The camera will arrive here next
    21. Belgium - Marc (Marc Leest)
    22. Germany - Ruediger (rst)
    23. Norway - Ole (Ole)
    24. NORWAY - Birger (BirgerA)
    25. USA CT - Art (gr82bart)

    Here's my recipe for Murg Makhani ...

    Ingredients:
    Chicken – 1 kg, skinned, boned, and cubed

    For Marinade:
    Yogurt – 5 tablespoons
    Tandoori masala – 1 tablespoon
    Garam masala powder – 1 tablespoon
    Lime juice – 2 tablespoons
    Salt – 1 teaspoon, or to taste
    Cummin powder – 1 teaspoon
    Orange zest – ½ teaspoon

    For Sauce:
    Oil – 1 tablespoon
    Butter – 2 tablespoons
    Onions – 2, sliced
    Ginger – 1 inch piece, crushed into a fine paste
    Garlic – 6 cloves, crushed into a fine paste
    Chilli powder – 1 teaspoon
    Coriander powder – 1 teaspoon
    Turmeric powder – ¼ teaspoon
    White pepper – 1 teaspoon
    Tomatoes – 2, pureed
    Cream – 2 tablespoons

    Nut Paste:
    Cashews – 10
    Almonds – 5
    Water

    For Garnish:
    Coriander leaves – 2 tablespoons, fresh, chopped
    Cream

    Method:
    1. Marinate the chicken with the marinade ingredients, cover, and refrigerate for 2 hours.
    2. Make a nut paste by crushing nuts and blend with water until a smooth paste.
    3. Heat oil and butter in a medium wok and fry onions for 3 minutes or until golden.
    4. Add the ginger and garlic paste along with a little water and fry till oil separates.
    5. Add the marinated chicken mixture and stir-fry for 8-10 minutes.
    6. Add chilli, coriander, turmeric, white pepper, tomato puree, nut paste, and mix well and cook for 5 minutes.
    7. Add 2 cups of water, mix well, and bring it to boil. Cover and cook in a low flame until chicken is done. It takes approximately 10 minutes.
    8. Add cream and stir in well. The sauce will start to thicken.
    9. Serve hot with rice, roti, paratha, or naan.
    10. Garnish with coriander leaves and a dollop of fresh cream.

    Regards, Art.
    Visit my website at www.ArtLiem.com
    or my online portfolios at APUG and ModelMayhem

  9. #149
    Sanjay Sen's Avatar
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    Art, that recipe sounds awesome! I will give it a try over the holidays. Thanks!


    Best wishes,
    Sanjay

  10. #150
    Síle's Avatar
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    I'm getting excited and hungry all at once..

    Timing is perfect too as the weather here is glorious at the moment, now if it would just last a little longer..


    Síle
    Síle

    If you saw a man drowning and you could either save him or photograph the event...what kind of film would you use?



 

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