Sony Lounge Thread MKIII (All Sony cameras welcome)

TRhoads wrote in post #18988537
Just what is salad cream...like dressing...just sounds so odd!

It looks like it's Mayonaise with mustard + vinegar. Here's a shot of the back label from Amazon.

navydoc wrote in post #18988551
It looks like it's Mayonaise with mustard + vinegar. Here's a shot of the back label from Amazon.

interesting...for me...sounds awful...3 of my least favorite things...

I have been on the road a lot and working too much...add in the holidays and I have been behind on my editing...getting this set done today before the wedding in a week!
I really liked this one in color, but in black and white...it is one of my top picks from the set.

navydoc wrote in post #18988551
It looks like it's Mayonaise with mustard + vinegar. Here's a shot of the back label from Amazon.

TRhoads wrote in post #18988553
interesting...for me...sounds awful...3 of my least favorite things...

It's nicer than tartare sauce!

LeeRatters wrote in post #18988556
It's nicer than tartare sauce!

LOL...that stuff is awful too...I am not much of a sauce person...wing sauce that is too hot...sure...good spicy BBQ sauce...outside of that...no thanks.

TRhoads wrote in post #18988553
interesting...for me...sounds awful...3 of my least favorite things...

I should have listed those three ingredients in the same order they're listed on the label. The order is the ingredient with the largest percentage of the total amount first and descending in order from there. So, it looks like vinegar is the major ingredient. I'm reminded of the dressing I make for my macaroni salads consisting of mayonnaise and dill pickle juice blended together to make it pourable.

TRhoads wrote in post #18988559
LOL...that stuff is awful too...I am not much of a sauce person...wing sauce that is too hot...sure...good spicy BBQ sauce...outside of that...no thanks.

I agree Travis! I'm more of a bbq sauce type person. Especially if it's a JD one

I'd like to show you an image that WASN'T with the CV40

IMAGE LINK: https://flic.kr/p/2ica​Bt3

xpfloyd wrote in post #18988319
Sorry for all the computer chat guys but I have another query for you all - is anyone using Acronis True Image as their backup/cloning software? Are there any better alternatives?

On my Mac I’ve got a great backup setup but switching back to PC has meant I need to rethink things. I don’t have cloud backup and don’t want it at the moment

I've used Acronis for years and have never had it fail to restore files which I've done many times including restoring an entire system to new hardware using it's Universal Restore option. It has many backup and scheduling options. Before I retired, I used its continuous backup function to immediately back up any changes to selected project folders and this saved my butt numerous times. It is easy to configure it to back up to a cloud account, external disks, internal disks, etc. It also allows you to make your backup media bootable so when your system drive fails you can boot directly to Acronis and recover your system.

So, I whipped up a batch of french fries, "chips", and I like the vinegar. It seems a bit milder than what I already have in my cupboard.

IMAGE LINK: https://flic.kr/p/2ic8​J73

mystik610 wrote in post #18988418
I tried acronis...it seems more tailored to cloning bootable backup disks which isnt necessarily what I wanted.

When I switched from my macbook pro to the surface book I tried several software's to find something similar to carbon copy. Lightweight, automated but simple way to back up directories that I choose.

bvckup 2 pro fit the bill for me

Thanks! I think I’ll give this a go then

LeeRatters wrote in post #18988534
I only have vinegar on chips/fries With salt!! I only really have salt on chips & egg too in general. Salad cream on salad (obviously) & mashed potato My girlfriends daughter puts salad cream on virtually EVERYTHING!

Loooove salad cream, but yeah, vinegar on chips (fries) requires salt

LeeRatters wrote in post #18988565
I agree Travis! I'm more of a bbq sauce type person. Especially if it's a JD one

I'd like to show you an image that WASN'T with the CV40

IMAGE LINK: https://flic.kr/p/2ica​Bt3
*** by Lee, on Flickr

Lovely!

We have a fast foodie over here called Long John Silver's. They have malt vinegar there
and the last time I went I doused the fries AND fish in their vinegar!

There is a sauce for ever meat.
Our favorite bbq sauce is vinegar+crushed red pepper and left to ruminate for weeks at a time...onto
pulled pork. Obviously no sugar and kinda spicy with the red.

Roast beef gets horseraddish!

Pork loin gets mint jelly (hard to find a sugar free).

etc

There are a large number of eagles at the Sacramento NWR this year (way more than in years past) and they continue to make life miserable for the Snow and Ross Geese that winter there in the tens of thousands (probably a connection there!). This has been my best winter flyway season ever in great part due to the new 200-600/A9 combo. I have thousands of files to still go through, but I keep going back for more every weekend.

IMAGE LINK: https://flic.kr/p/2icf​BWY

Itsed65 wrote in post #18988690
There are a large number of eagles at the Sacramento NWR this year (way more than in years past) and they continue to make life miserable for the Snow and Ross Geese that winter there in the tens of thousands (probably a connection there!). This has been my best winter flyway season ever in great part due to the new 200-600/A9 combo. I have thousands of files to still go through, but I keep going back for more every weekend.

IMAGE LINK: https://flic.kr/p/2icf​BWY
Geese in Great Numbers by lennycarl08, on Flickr

really like that...the few that are good and sharp being close to the front and then fading out of focus into the distance.