>>323 I'm admittedly pretty sadistic when it comes to cuckchan, I go for their insecurities usually with some decent advice but said in a psychologically destructive way lol. There was some tripfag I took special pleasure putting down, but don't quite remember the name now. Last time I checked the place the gearfaggotry had become even worse, though. I left in disgust without posting. The empty places being creepy is largely a gen Z reddit thing I think.

>>324 >Was it the D700? The Oly, good old D700 hasn't got himself out of the bag since i moved out as i don't have vantage points for the telephotos nor have i collected the balls to use it outside while going to work. >Get an extension tube I forgot about that, i can free hand it too with a dark handkerchief. Getting rusty out here i realize lol. >That's a thing? That's what the mainstream calls a non-major distributor made soda even if it gets bottled in-masse, to me craft means handmade and handbottled but for marketing reasons they use it for most stuff not-Coca Cola/Pepsico. I think it was a real lemon (lime as anglos call it) soda against a Monster and he went all in for the energy drink. >you're something of a chef Cooking decently is easy but most normalfags just wing it or do the autobot thing and imitate what they see, monkey see monkey do. >I think his son admitted they almost always eat delivery food loool, that's PR nightmare, same with some BBC execs admitting to avoid Ramsay's food due to being bland. Jack does have some nasty modus operandi but he hits some heights at times. Honestly i am being too lenient because that salt/pineapple thing saved me a few times but that corndog clip is mad, trying to fry it with the wood attached. >That's not American >Aspic Highly interesting, first recorded form is from the arabs themselves. Consider me corrected then, i knew gelatin was being made from marrow but i never recalled it being used as salad bases before the club salad fad of the mid-century. >Problem is, you can't trust ground beef these days to eat tartare with it lol. It depends, i worked some social service program in checking TIF certificates (USDA-equivalent for meat) back in high school and i ate pork tartare all the time after seeing how they handle meat and never got sick once, if you buy from ultra certificated places you will probably get liver sick first from dubious brine and blood treatments they do than from bacteria, i can guarantee you that. From random butcher places then i would think twice especially if it is veal/venison but that kind of meat tastes better in stews anyway. Well, at least that's what i saw from my mega chad agricultural and meat leader region this side of the continent :^) which is kinda useless because chinks buy everything before it gets out of the facility and making the companies filthy rich while we pay american-tier prices for some local products >You'd have to grind it just before consumption Of course... i think i misunderstood the statement then lol, tartare is supposedly grinded/ultra-minced (or smashed to a pulp alla chinaman) before consumption. Eating ground beef straight from the supermarket tray is fermented raw chicken liver-levels of living dangerously. >came from them using clear bottles Plus shitty transport conditions, Modelo group are known to be inconsistent in this department but in terms of mainstream watered beer one of the most decent drinks i've experienced is the Modelo Especial, without nothing it tastes odd and not great but it's the only beer i've drank that tastes like soft honey water after eating grilled meats and breathing tons of smoke. It sounds sommelier-tier pretension but i've tried it several times and it keeps happening. Specifically Modelo Especial in tall cans, it is known that same brands taste differently depending on the presentation and this is such case, glass bottle standard and small cans taste bad all the way in Modelo. Budweiser is/was great in table-size, Indio is particularly decent in certified pressure barrel, Miller is best in glass bottle standard. >"High grade" Corona still tastes like watered piss Now imagine that the normal Corona tastes even way worse to the point people universally know this and Corona smugly addressed this fact years ago in a marketing campaign ("like it or not, Corona is the best" next to images of clearly tourists drinking it locally). To put it shortly Corona is the Tabasco sauce of beers, world famous but rarely consumed in its "local" base ("" because Tabasco is american AFAIK, who knows why it is called like a mexican state) >a great way to make KFC style wings is using an airfryer. Wanted to get one but they are still pretty expensive if you want to put a sizeable serving inside, the tiny ones are effective but nothing like real pork lard stir frying man, vegetable oil deep frying i can skip in favor of some air frying recipes but nothing beats classic water & oil frying or lard stir fry, and even some deep fries seem to get funky once air gets in like freedom fries, haven't eaten a single good one in air but chicken tenders do seem to taste juicer and cleaner. Despite never going so much there i guess i miss a good /ck/ board, /oven/ seems decent but suffers the shitposter's plight: Funny but not fun.

>>324 >I used to believe that "spicy" American stuff was soft in comparison to "the real deal" from Mexico. Forget about it, american "enthusiast" spicy stuff is real deal hardcore shit compared to mexican spicy. Spicy Cheetos and other nigger cattle junk food sure is pre-grinded black pepper stuff compared to our "Craft" (lol) junk food and normal taco stand sauces but when americans pull out their specialty sauce stuff that can be bought from most Walmarts and the special variants of peppers like the Reapers (caribbean sweet pepper) or the Ghost (pajeet heart pepper) they can toast anyone in the world, and the bastards eat them in dare games and other drunk party antics... and do withstand them very respectably even if they don't eat them in day to day uses. I once had the dishonor of being invited to a """mexican""" chain restaurant in Arizona and was dared (americans love daring) to eat some """mongolian""" meatballs, they are supposedly mildly sweet but these bastards in that particular place added ghost pepper to the mix. I ate one, withstood the afterburn and "won" but had my tongue literally numb the rest of the evening while they ate two or three and then carried on eating their own meals and seemingly enjoying them. I couldn't flavor anything for a hour despite not feeling hit anymore and downed more than a litter of beer trying to wash it. The difference between natural spicy stuff and the hardcore stuff americans and some asians procure is the wash out/mouth feedback, kinda like how aspartame/stevia goes down differently than cane sugar despite both being similarly sweet when used commercially. For example in my area we eat the dried Bird's Eye chili (the real one, not the pajeetoid version which doesn't remotely look like a bird's eye) and while being pretty spicy at the first hit (going to the tongue and outer throat) it also delivers a subtle oily taste similar to a toasted peanut or almond in the end, the feel and the flavor go down quickly while making you sweat and clean your nostrils. The hardcore shit at first tastes like nothing (or smoky in the case of the chocolate ghost) and feels like vegetable oil or tough paper, but depending on the presentation it either creates a thin coat in your tongue or gets inside your cheeks & gums while numbing your tongue (in the worse of cases, both) and doesn't go down or washed out easily, you start to sweat hard and instead of cleaning your holes it feels like your body is holding liquid but also excreting them, by this i mean your nose gets shut and your ears clog but you start salivating and sweating your face heavily rather than your scalp softly. You can "enjoy" a meal with bird's eye or macha sauce but you eat ghost/reaper-based sauces and you are set for lockdown unless they used such a tiny amount that might as well be chemical due to how non-critical it is for the final flavor. Niggers/caribe injuns in the caribbean use the sweet pepper (called Scorpion) sun dried and grinded with other spices for a full flavor, they add it in reasonable amounts to their fried chicken breading and it tastes great but americans air dry it and throw it directly into a blender/processor with other stuff like meat or tomatoes and call it a day. Final example and a bit of cheating, pic related might be a meme recently due to Samyang's recent boom in lenses and phones but i tell you, the one in spanish i bought locally is the most outrageous thing i've eaten because i wasn't prepared. It's a basic instaramen block that comes with a dried """cheese""" powder pack and a processed red oil pack straight out of Satan's butthole, i skipped the preparation mumbo jumbo and just made the noodles with water, took it out and added the yellow powder along with some of its water... then in the plate i added the oil. It coated my entire mouth and i couldn't wash it out, it was like downing a spoonful of cheap vegetable oil, it tasted like "nothing" but you could feel it (kinda how water tastes when inside a plastic bottle for too long) the spiciness was unbearable because despite not being that hot (comparable to a habanero or a strong bird's eye) it didn't stop, it flamed consistently as it were the first minute and it lasted for maybe 10 minutes, it may have lasted more if i didn't down that emergency banana brain freezing milkshake. Perhaps koreans send us the 2x spicy one because i don't see people recoiling that bad from the product and i can't trust american reviewers because the ones daring to eat this shit are ironically as tough as the plates holding the sauce. The ramen's official spicy rating is 10,000 scovilles (bird's eye is 50,000-100,000 per piece, the rare strong variety called poisonous are 250,000) and i can without a single doubt in my mind tell you that ramen with yellow powder and an on-plate cooked egg plus milk, both added in desperate attempts to salvage my dinner, was way hotter than 2 bird's eyes grinded inside a colorado chili egg soup. In short if you ever want to know how it feels to rim the red guy then lick a Samyang red oil pack.

>>326 lol you go for the machiavellian route, i haven't gone such route because truth be told they rarely reply and there's no fun in trolling and not getting feedback. Also i usually go there and get mad fast so i just behave pretty mean-spirited while in some other threads i sometimes do help or reply more benevolently. They are a strange stock different from back in the day, back then getting shat on out of nowhere was unnerving while being called names in a thoughtful but passive aggressive reply was okay, nowadays the contrary happens as they seem unfazed by being called names but get angry at someone questioning their skills or gear setup. >The empty places being creepy is largely a gen Z reddit thing I think. It is but liminal is just one of its many facets, for example see them discuss landscape or architecture photography, they are not isolated cases as i've seen real walking talking people IRL question the purpose or the artistic why's of said genres. I think you made an Ansel Adams thread once down there and the replies that came there are not far fetched to what pronoun-wielding fags with Zeiss lenses/filmfags say out there in state-sanctioned photo discussion forums and improvised photo expositions inside IPA bars. That reminds me i have to finish that Ansel post.

>>327 >Cooking decently is easy but most normalfags just wing it or do the autobot thing and imitate what they see, monkey see monkey do. I think you're selling yourself short lol, most I've done myself with friends is grill and certainly was never asked to run the kitchen for a party unless you consider those grilling gatherings where we're never more than 4 in total. >Highly interesting, first recorded form is from the arabs themselves. Consider me corrected then, i knew gelatin was being made from marrow but i never recalled it being used as salad bases before the club salad fad of the mid-century. Well consider me corrected too because I didn't know aspic was an Arab thing until now lol. I think the reason they pushed it so hard in the 20th century was that it was once exotic. You know, something the high class does becomes affordable and suddenly everyone wants to do it. >pork tartare Damn, pork meat is almost as dangerous as chicken. You're brave lol. >which is kinda useless because chinks buy everything before it gets out of the facility and making the companies filthy rich while we pay american-tier prices for some local products Same here lol >Of course... i think i misunderstood the statement then lol, tartare is supposedly grinded/ultra-minced (or smashed to a pulp alla chinaman) before consumption. Eating ground beef straight from the supermarket tray is fermented raw chicken liver-levels of living dangerously. That I can agree. >Modelo Especial I only know Negra Modelo which is the one that comes here, but I believe what you're saying because I've experienced similar things before. Can't remember exactly what right now but some foods and beverages create this "ghost taste" when eaten in combination. >Tabasco What do you guys use in its place? I tend to use it when making salsa brava, a Spanish spicy tomato sauce essentially that you dip stuff in. >airfryer Here you can get some decent 4L ones for about 100 bucks and even the fries come out decent. However, I wouldn't really use one because of the types of food I eat most of the time so I haven't bought one. >Forget about it, american "enthusiast" spicy stuff is real deal hardcore shit compared to mexican spicy. Spicy Cheetos and other nigger cattle junk food sure is pre-grinded black pepper stuff compared to our "Craft" (lol) junk food and normal taco stand sauces but when americans pull out their specialty sauce stuff that can be bought from most Walmarts and the special variants of peppers Oh you meant stuff like the specialty peppers. They grow some they use in pepper spray, lol. It has so much capsaicin the workers must wear gloves and masks when harvesting them. >I once had the dishonor of being invited to a """mexican""" chain restaurant in Arizona and was dared (americans love daring) to eat some """mongolian""" meatballs, they are supposedly mildly sweet but these bastards in that particular place added ghost pepper to the mix. I ate one, withstood the afterburn and "won" but had my tongue literally numb the rest of the evening while they ate two or three and then carried on eating their own meals and seemingly enjoying them. I couldn't flavor anything for a hour despite not feeling hit anymore and downed more than a litter of beer trying to wash it. Amazing, lol.

>>328 >Samyang kek man that must be some nasty chemical stuff, even the non-hot varieties of instant ramen I've tried have this flavoring that is strongly artificial

>>329 You have to find the most insecure ones for my trolling method to be effective. Also about the namecalling in my experience 3 types get them mad: ones related to skill/gear as you said (typical one: see someone use an unnecessarily high ISO and point out that fujifags don't understand the exposure triangle, gets them fuming every time) or wrongthink things, be them race related, soy related or sex related it doesn't matter. >It is but liminal is just one of its many facets, for example see them discuss landscape or architecture photography, they are not isolated cases as i've seen real walking talking people IRL question the purpose or the artistic why's of said genres. I think you made an Ansel Adams thread once down there and the replies that came there are not far fetched to what pronoun-wielding fags with Zeiss lenses/filmfags say out there in state-sanctioned photo discussion forums and improvised photo expositions inside IPA bars. You mean the f/64 thread I made that the mods deleted?

>>330 >grilling gatherings where we're never more than 4 in total. Depending on the tray grilling for 40 is as easy as for 4 so i think you do know, the problem for us appears when the cooking time for certain cuts is shorter than the time it takes to pay attention to it thus at some point one has to be pretty quick and experienced to not fuck shit up. For example grill meat as we call it, which is a slightly fattier version of the inside top hinds (aka a cut closer to the fat, not so "inside") is usually cut very thin to counter the fact it is a tough piece of meat (rear leg core muscle), this kind of shit is the standard meat most poorfags eat yet it is also one of the trickiest because if you like your meat medium then the window time to check on it is around 5 to 8 seconds depending on the fire, let's say that the usual white coal heat will give you 10 seconds but in yellow heat it will give you 7 seconds, in red heat it's 5 seconds or perhaps a bit less. This means that, if you have your coals serene in white ashy mode then you have 10 seconds to put it on the grill, turn it over and then salt it. Doing this with portions for 4 people is easy, i can do it for 10 people (3 times 10 pieces so everyone can eat at the same time) but the moment you up the game to 12 people shit starts to hit the fan because if you get distracted by a mere second all dominoes down and most of the meat becomes medium well, which in a thin cut is bad news as sometimes some parts start being rubbery. Just like in most hobbies and trades there's two kinds of pros, the advanced hobbyist that can pull great quality results if given time and the workshift pros that can deliver quantity at good levels in short time, grilling is the same and the latter pros can cook up to 10 tables with 4 in each one using shitty thin cuts, the goodness depends on his experience and how much money is the owner willing to spend buying good coal (or wood), marinating times or using "tricks". The perennial all-encompassing strategy for people who don't want to learn better or just don't have time and money to do it is to just cook it all, make it in the time the grillman can which usually means all the meat is tough well-done and then mince it finely, put it on a pot with top and if it still is dry after "sweating" the juice they add a bit of beer, usually already in hand. The watered-down beer marinates the mince with its gas bubbles and the little alcohol usually vapors away with the same heat the meat has. Said trickery is then put in tacos and burros, so instead of handing out cuts you serve smoked rough mince and then give it inside tortillas and tons of veggies. And the world is settled lol, being better at grilling means spending less and less in specialized stuff and getting better flavor, anyone can grill expensive stuff and give veggies to the pigs but doing it within a single payday budget is the skill. For example if you buy fatty tri-tip in bulk, for what it is and tastes compared to other cuts you can save around 70%, but cooking it requires a small amount of technique that many skip over to gaze at the sky and sip beer but it also depends on culture; americans imo, on this side of the world, are the absolute masters at smoking and marinating special cuts but suck so bad at simple normal trivial stuff like turning the coals on or grilling cheap meat, but they suck at it because they actually don't eat their meat like that so i cannot rass them that much. >Negra Modelo It's okay, locally barrel-pressurized Indio is better but in foreign markets i think stout Minerva also destroys it. But i also think most german/belgian dark beers clean the floor with them, not so much Minerva but a german bottle costs a bit less than it. >What do you guys use in its place? Depends on the region, every sector has its own standard "base" sauce, tabasco fills almost none of them because of its high vinegar content, here vinegar in spicy sauce is highly frowned upon unless it's a special concoction made in-situ for exotic pickled stuff or with too much brine content. Locally i would say there's two main sauces and a niche one, speaking in terms of taco stands: Bird's eye chili with oregano and a little bit of tomato, cooked ask me how they named it lol, Bird's tail/tree chili with onion tomato, cooked (tree sauce) and the niche ones depending on the meat (fried pork uses habanero, either green or red tomato and lemon squeeze after cooking; fried fish uses either the venerable macha sauce or red mayo which is any strong pre-made red sauce with said cream) i personally used to make one in a place using two local peppers, serrano (spicy green with sour taste) and dried anaheim aka Colorado (not so spicy dark red with bitter oily taste) mixed with lemon onion tomato and garlic, it sounds like a bomb but it is rather mild as it is served without cooking, straight from the blender. >4L ones for about 100 bucks That is cheap, i have to look at the market again because i don't recall them prices. Mum bought one for 40 and holds half a litter, it is d

>>330 >Damn, pork meat is almost as dangerous as chicken. You're brave lol. I don't know how they do it but locally pork is world class, i haven't seen anything special other than not letting them eat their own trash, they just feed them like you would a cow. It is good, so much that chinamen destroyed our market when they had to sacrifice some of their own stock. Problem is pork comes in different textures, worldwide the city slicking market has been grown to believe BBQ pork is ultra tender to the point of feeling like chewing soft squeaky ham while in reality pork is a slightly fattier but a bit tougher piece along with being more streaky, to reach the levels of squeak tender you need to treat them in a specialized way only americans know but personally i disdain it because it feels like chewing a chunk of compacted ham you see at the supermarket, an artificial chew feeling and has an aftertaste similar to elastic pink sausages. Some countries think pork should be like this but asians think pork is a cheaper fattier beef and i lean more towards that kind of taste. Pork is usually as clean as beef if treated in the same conditions and the known sicknesses they had are mostly gone when you put them in open stock houses with good air and decent cleaning staff, along with good medicine too lol; not long ago (perhaps 50 years ago) it was suicide to eat it raw. Soda crackers, tartar sauce and raw pork minced to a mush with garlic, oil and salt is a joy to eat and costs 2 dollars at most... if done in bulk too because capers to make the sauce hiked in price way too much so if you want to do a one-sitter then that caper glass costs 10 dollars i think but can be used lots of times. Chicken is far more dangerous nowadays, you can control the hoofed ecosystem within the farm but any visiting bird can fuck your chickens up with foreign bird flu, plus salmonella is a bitch and taints the meat too even if cooked, it's not just a raw egg thing >It has so much capsaicin the workers must wear gloves and masks when harvesting them I had to wear plastic gloves at all times when cleaning dried anaheim, it was fully and completely dried yet the plastic turned red and crossed the material, we used oily floor degreaser to clean our hands. A very good way to stop eating your nails too heh. I remember hearing that the tree fields where the Scorpion grows, when they get hit by the sun, makes all the birds and animals go away to the point few decide to live there. I fully believe it, bird's eye trees when being dried by the desert heat makes deer sneeze and insects fly away. >specialty peppers They are but they are also now widespread, 10 years ago they had to be bought online, nowadays you can find them besides the tabasco and near the cereal boxes, even in gas station shops. >flavoring that is strongly artificial The BBQ ones give me headache, i usually buy them to only use the noodles but recently i've been thinking of making my own now that i am even more of a poorfag, egg italian noodles were easy to make but i don't have stuff to make them thin, those ones i could get away with because they are supposedly thick. Also making good standard ramen is expensive, any miso costs more than meat in normal supermarkets if found and shitake mushrooms even more. >fujifags My favorite target rofl, but i stopped rassing them because they do output more OC than others by the fact they edit the images quickly or don't at all. Most of them are portrait fags and hipsterians but i respect they do post their stuff sometimes often. >sex related Calling them gay unfazes them in my case but i've stuck nerves by calling them women, loved it. Also using wrongthink words hasn't worked recently, i think not even the mods visit the board anymore. I might try the high-ISO one and the old 8ch trick of questioning where the focus plane positioning meant/crotch focusing. >You mean the f/64 thread Was it? i remember a thread with an Ansel OP and being mad the mods fucked a previous one but i don't remember if the f/64 was the first or the latter. Still to this day i found interesting how photography communities don't have the same bibliography the film communities have, most filmfags can say they've at least heard of Kieslowski even in pre-Criterionfag years but most photogs can't say the same of Herbert Ritts or Greg Gorman despite being a perfect examples of a shillable characters (both gay niggerloving jews who worked with celebrities and one even died relatively young). Videogamefags can do too with companies and some directors, musicfags definitely know the names scenes and bands but photogs simply don't have the same run. Is there simply too much out there, are they busy shooting or is there just not enough decent consulting resources? "name 10 people" seems like a challenge sometimes if inquired on public, i don't blame them because i know very little myself but even the names they name are meme-tier (Terry, Peter Parker, Vivian Maier)

>Also using wrongthink words hasn't worked recently Nevermind, got banned and i wasn't even insulting, some dude got his mood down in the film thread because he shot some lady's kid at her request and some pajeet started harassing him; me and some anons told him to not mind street shitters and at least 3 of us got the hammer lol. Now i also know why that one ruskie got slapped for saying going to India was like going to the zoo, there's dots among the mods. >I tend to use it when making salsa brava, a Spanish spicy tomato sauce essentially that you dip stuff in. Checked the recipe, reminds me of what some girls do when they try to do """curry""" jap-style, pimenton en polvo which comes in a can is a common-to-see but rarely used deli product here and it is pretty tough when used like those women do because they think it's red color tint that tastes like ball pepper and use it indiscriminately, it ends up being as spicy if not a bit more than colorado sauce. I've used it for italian shank if i want it spicy, nowadays i use cayenne because it is half cheaper and tastes similar but without the sweetness hint. Brava also looks also similar to what we do for sauces made for golden tacos.

Sorry for the super late reply, kept getting sidetracked whenever I wanted to reply. >>333 (checked) Is that cut what they call "abastero"? Very interesting, here we use the part in front of it to make stews, usually cut in discs. We call it ossobuco. Looks like you guys essentially cut meat like thin steaks for grilling, that's something I hadn't seen before. Here the thinnest you get is what they call "banderita", a thinly cut "asado de tira" meant for rapid grilling (for our standards, for you it'd be slow from what you're saying). It's specially popular with half-drum barrel style grills, which have concentrated and not easily controlled heat so you need something you can grill on both sides relatively quickly to avoid getting it burnt outside and raw inside. >The perennial all-encompassing strategy for people who don't want to learn better or just don't have time and money to do it is to just cook it all, make it in the time the grillman can which usually means all the meat is tough well-done and then mince it finely, put it on a pot with top and if it still is dry after "sweating" the juice they add a bit of beer, usually already in hand. The watered-down beer marinates the mince with its gas bubbles and the little alcohol usually vapors away with the same heat the meat has. Interesting, I wasn't aware how beer tenderizing worked and the bubbles thing is surprising to me. >being better at grilling means spending less and less in specialized stuff and getting better flavor, anyone can grill expensive stuff and give veggies to the pigs but doing it within a single payday budget is the skill. Interesting insight. > Bird's eye chili with oregano and a little bit of tomato, cooked ask me how they named it lol How did they name it? lol >dried anaheim aka Colorado (not so spicy dark red with bitter oily taste) mixed with lemon onion tomato and garlic, it sounds like a bomb but it is rather mild as it is served without cooking, straight from the blender. Sounds great and tasty. Here we do this thin mince called "salsa criolla" that has red bell peppers, onions and tomatoes with some oil and sometimes vinegar (not a fan of adding it). >That is cheap, i have to look at the market again because i don't recall them prices. Mum bought one for 40 and holds half a litter From what I've seen the price doesn't change a lot with capacity after you get past the tiny ones. Again I have no idea of what the Mexican market is like. >>334 >plus salmonella is a bitch and taints the meat too even if cooked, it's not just a raw egg thing Good to know. By the way I thought pork was bad for some reason intrinsic to the way their meat just is, like having a tendency to go bad in a more toxic way or something. >I had to wear plastic gloves at all times when cleaning dried anaheim, it was fully and completely dried yet the plastic turned red and crossed the material, we used oily floor degreaser to clean our hands. A very good way to stop eating your nails too heh. wew >I remember hearing that the tree fields where the Scorpion grows, when they get hit by the sun, makes all the birds and animals go away to the point few decide to live there. I fully believe it, bird's eye trees when being dried by the desert heat makes deer sneeze and insects fly away. Nature is amazing, lol. >miso Never had it but I know it's one of the few non-shitty ways of eating soy unlike the unfermented versions that get pushed to normalfags and that fuck you up with their antinutrients. What does it taste like? I think the other healthy way of eating soy besides miso was called tempeh. >My favorite target rofl, but i stopped rassing them because they do output more OC than others by the fact they edit the images quickly or don't at all. Most of them are portrait fags and hipsterians but i respect they do post their stuff sometimes often. I hate them because they chased away most of the good posters, lol. >Calling them gay unfazes them in my case but i've stuck nerves by calling them women, loved it. Also using wrongthink words hasn't worked recently, i think not even the mods visit the board anymore. I might try the high-ISO one and the old 8ch trick of questioning where the focus plane positioning meant/crotch focusing. For me it's more along the lines of disapproving their degeneracy lol, be it by saying the trannies will never be women or talking about fags being disgusting. >Was it? i remember a thread with an Ansel OP and being mad the mods fucked a previous one but i don't remember if the f/64 was the first or the latter. I actually only had pic related on it. First thread was called <Why do faggots on this board hate them again? and second one with the same pic < My previous f/64 thread was deleted for God knows what reason, I hope the mod in charge of /p/ doesn't ignore who they were. One of the most influential movements in photography, damn. <Why do fags hate f/64 here? Is it because they didn't waste film on snapshits of random people in the street? Both got deleted but second one lasted a bit long

I see there's no pinktext here, that's news to me lol. >>335 >Nevermind, got banned and i wasn't even insulting, some dude got his mood down in the film thread because he shot some lady's kid at her request and some pajeet started harassing him; me and some anons told him to not mind street shitters and at least 3 of us got the hammer lol. kek, they don't call it 4cuck for nothing >Now i also know why that one ruskie got slapped for saying going to India was like going to the zoo, there's dots among the mods. You sure it's not just self-hating white cucks getting offended on behalf of minorities? >Checked the recipe, reminds me of what some girls do when they try to do """curry""" jap-style, pimenton en polvo which comes in a can is a common-to-see but rarely used deli product here and it is pretty tough when used like those women do because they think it's red color tint that tastes like ball pepper and use it indiscriminately, it ends up being as spicy if not a bit more than colorado sauce. Your pimentón must be spicier than the one here lol, the one I get barely adds any flavor at all and mostly adds color. >I've used it for italian shank if i want it spicy, nowadays i use cayenne because it is half cheaper and tastes similar but without the sweetness hint. Brava also looks also similar to what we do for sauces made for golden tacos. Cayenne is god tier, I need to get some because I haven't had it in years and yet the few times I had it I loved it.

>>336 >Very interesting, here we use the part in front of it to make stews, usually cut in discs. We call it ossobuco Yes, here too, depending on the store it is called ossobuco or chamberete, in the US it's called the crosscut front shanks. I use it to make the italian ossobuco/shank in tomato but also as a secret ingredient for our Head's Stew which should only use cuts from the beef's head but i don't know why the prices hiked some years ago, fucking americans must be up to something. Shank is dark and greasy but very tender when cooked for long periods, it is perfect to replace the cheek meat from the beef or quarter it, just like the eye of round back cut is good to replace the neck streak cuts. Back then you could buy tongue and cheek for 6 dollars the kg, nowadays the tongue itself costs 15 dollars the kg. Brain is still cheap but pretty gnarly to eat it in quantity, it should be eaten very sparingly as it has a special aftertaste that nauseates anyone after a while. It's a sad predicament when a Head's Stew doesn't even have any part of the beef's head but that's how it functions sometimes. >Is that cut what they call "abastero"? Seeing where Abastero is placed i think for me that's fancy stuff, here that part is sold along with the hind shanks as a whole piece, it's rare to find because that's sold in bulk for restaurants or processing companies to make pulled beef, cheap but rich in flavor, not hard to tenderize like chest is; IIRC it's called Lagarto ("Lizard"). Carne para Asar or "Grill Meat" here would be what in other spanish-speaking places call Ganso Bajo ("Lower Goose"), locally the ganso bajo is called pulpa negra ("Black Pulp") which gives away its nature of being flavorful but hard and with little fat, the grill meat is the same but cut higher so it gets a bit of the fat tissue from the sirloin or from the cuadril. Also heard it is called Bota ("Boot") by some but can't attest, pretty rude lol because i think there's even tougher pieces of meat and some even quite near it too (eye of round/cohete). >like having a tendency to go bad in a more toxic way or something It's mainly because porkers used to be more sick than cows, they eat their own trash and when processed/sacrificed they weren't cleaned up and the meat also became tainted even if the animal wasn't sick (classic "chinese market fever"). I recall in Eastern Europe they shave the animal, grease it, sacrifice it, burn the hell out of its skin and take the boiling bowels out and just then they start to think how are they going to cook it, it was a very particular livestock that needed tons of care post-sacrifice until very recently in human history (in contrast with being almost an auto-run animal when alive as it eats anything and lives anywhere). Some religious texts also ban the animal from being eaten due to so much hassle, but like everything even if the texts were done in spite to be practical sometimes they were taken to the extreme and its use or even gaze banned entirely. >What does it taste like? Old refried beans lol, just kidding although it has a hint of it. It is like a somewhat grainy paste, earthy and salty in flavor with a bit of non-cooked bean taste to it, like munching a lentil when raw or a much tamer beansprout, sounds nasty to some but the earthy flavor part hides it. At least that's how i've tasted it, usually you grab some spoonfuls of it and throw it in hot water, that's the base soup for the noodles to sit on (they are cooked separately in water and cleaned with cold "slightly acidic" water if we are to believe their techniques) then add powders to it like the usual red curry or other stuff. When preserved and sold commercially, along with the cost of production, they are very very similar to refried beans hence why i get mad for paying prime beef prices for a blended and dried bean product, not even lebanese chickpea hummus is that expensive here. >the one I get barely adds any flavor at all This one is a bit acid but has a sweet hint in the end like a ball pepper would, numbs your tongue with the hotness but washes out quickly. it is pretty spicy although it's not the usual commercial version which has a very mild pimenton taste and is basically a red tint, that one here has another name as a product ("carmelita" is the folk term for it, a knock-off of the Carmencita spaniard brand for sazonadores/flavorers), if you ask for actual real pimenton en polvo they tell you to go to the deli section that also has canned baby eel meat and azafran vials, the expensive ultramarino stuff inside golden cans although this strong pimenton is not that expensive, 4 or 5 dollars the can at the very most. >and second one with the same pic I recall that one, normalfags down there are scared of history, they are typical fag who mocks anything older than 5 years old even if they consumed it back then. >You sure it's not just self-hating white cucks I know they exist and i love to mock them but my mind forgets they actually roam this earth when i find them, guess that's also a probable explanation lol.

>>336 >How did they name it? It is a silly joke term of some layers. It's called Espanta-Mayates or Mata-Mayates, "Espanta" meaning Shock or Scare and "Mata" means kill, Mayate is precisely a green scarab beetle that flies around bushes but regionally mayate is used for any scarab beetle, usually the black dung-rolling ones that also appear often near bird's eye bushes in farms. The name thus meaning Beetlekiller or Beetleshocker, as both bird's eye and bird's peak bushes scare flying beetles and rolling dung scarabs want nothing to do with the fallen pepper dust near the soil. But what's funny is that mayate, along with other animal words due to our still predominantly farm/agricultural local culture, is also widely used as slang word and depending on the area and context it takes on different meanings. Mayate black scarabs, for liking to play with poo and walk around pretending nothing is happening when they notice a human near them, are often in name associated with the male homosexual community although the term is very usually just in gist to banter at dudes who are close friends, this also because the green scarabs mayates that fly were often grabbed by little poorfag kids who also tied a small rope around them and took them to fly as if they were kites or walking a dog. The term meaning, both in the old benevolent way and newer malevolent use, very close friend but has the double edge for nastier-minded people that it might also mean too close of a friend. The sauce name takes a different meaning to the comically-prone because it might mean Faggotkiller or because it might irritate the consumer's stomach so much that his colon might be rendered sensible or useless, thus "killing" any interest the sodomites might have. And that's not all, recently as in a decade ago the term was also considered controversial not so much as its users poke fun at the gay community but because it seems in the frontier lands, mostly the parts colliding with Arizona and California, the old farmers along with the gangbangers use mayate as slang to refer at black people. Why i don't know for sure, some say because blacks always walk in packs ("montoneros" as called sometimes and monton meaning "a bunch", never fight when alone but act tough when accompanied by multiple accomplices) thus the "always with close-friend" use of the word, then again a farmhand told me because they are as black as a roller scarab and smell like shit. Whatever the truth is the thing is the term was banned or frowned upon by americans when used by our lads (some game chats and username creation modules like GTA 5's prohibit the word) because the old learned americans know it means faggot and the newer PC ones know it means nigger, so when the sauce proclaimed its first commercial break some years ago despite being made since decades ago, the Southwest gastronomic community was shocked to see brands of sauces all named or referred as Niggerkiller and local old ladies self-proclaiming themselves as having made several nigger killers all their life, some with tomato, others with just the peppers, all hot as hell.

>>339 I read your posts and went on a last-minute grocery haul. For some reason, "mayate" as "faggot" rang a bell, but I was surprised by it meaning nigger. On my way back I remembered some scenes from Refn's Too Old to Die Young where they were talking about the niggers as mayates. Upon arrival I looked it up, episode 6 when commissioning the assassination of Damian. All the lore surrounding that sauce is hilarious, lol. It just works on so many levels. >>338 >in the US it's called the crosscut front shanks Do you mean rear shanks? lol >Carne para Asar or "Grill Meat" here would be what in other spanish-speaking places call Ganso Bajo ("Lower Goose"), locally the ganso bajo is called pulpa negra ("Black Pulp") which gives away its nature of being flavorful but hard and with little fat, the grill meat is the same but cut higher so it gets a bit of the fat tissue from the sirloin or from the cuadril. Also heard it is called Bota ("Boot") by some but can't attest, pretty rude lol because i think there's even tougher pieces of meat and some even quite near it too (eye of round/cohete). Looks like it's part of what they sell as cadera/cuadrada here. We also rarely see abastero but I asked because it was right behind ossobuco. On a second look, it may be what they call "matambre" or "vacío" too. Maybe even "tapa de cuadril", it's hard to find a direct equivalence and most cut maps seem to disagree at some level. Even ones from the same country lol, but in this case I'm using Argentina and Uruguay. >I recall in Eastern Europe they shave the animal, grease it, sacrifice it, burn the hell out of its skin and take the boiling bowels out and just then they start to think how are they going to cook it, it was a very particular livestock that needed tons of care post-sacrifice until very recently in human history (in contrast with being almost an auto-run animal when alive as it eats anything and lives anywhere). Very interesting. There's a saying here, "como para pelar chancho" when talking about really hot water. Might have a similar origin. >When preserved and sold commercially, along with the cost of production, they are very very similar to refried beans hence why i get mad for paying prime beef prices for a blended and dried bean product, not even lebanese chickpea hummus is that expensive here. What's the "organic" alternative? Some craft vegan shop or something? > it's not the usual commercial version which has a very mild pimenton taste and is basically a red tint, that one here has another name as a product ("carmelita" is the folk term for it, a knock-off of the Carmencita spaniard brand for sazonadores/flavorers) That explains it. I'll try to find out about this specialty pimentón here, might be cool (or hot more like) to try. Hot stuff, you can get it at a number of places. >I recall that one, normalfags down there are scared of history, they are typical fag who mocks anything older than 5 years old even if they consumed it back then. In this case I presume they were mad about me saying "faggots here". Or they are uncultured enough to think it was off topic. Imagine if they thought f/64 was some youtube channel or something, kek. >I know they exist and i love to mock them but my mind forgets they actually roam this earth when i find them, guess that's also a probable explanation lol. For me it's the most plausible one. Those faggots get even madder than the "victims" they get offended on behalf of, sometimes the "victims" don't even care.

>>340 >Do you mean rear shanks? That's the thing, most public butcher shops here only sell the front shanks, or the chamberete de brazo (#12 Brazuelo in the charts), the hind shanks are sold integrally as lagarto or pierna and usually restaurants and agents get them reserved to use it for pulled beef stews or other stuff, for example our Chilli Beef (Carne con Chile, not to be confused with americans' Chile con Carne) is commercially made with hind shanks and sometimes chest/pecho (a cut using both #08 Cogote and #09 Espinazo) while homemade versions just most anything unless it's done Sierra style which is not pulled but in cubes, that one depending on the fanciness uses lomito/tenderloin (#15 Bife con Lomo) in small town parish events, in normal family gatherings we at least used jorobilla/hump (something that takes from #14 Marucha and #16 Bife Ancho) to feed the kids in a random weekday then it was straight dry chest cooked for hours and pulled out. >Looks like it's part of what they sell as cadera/cuadrada here. I was going to write cadera/hip but it's a pretty ambiguous term as hip has tons of cuts in both surfaces. Actually the argie map has it specified, black pulp is called #06 Tortuguita (Little Turtle), grill meat cuts diagonally into that unlike the usual perpendicular way, that because it reaches into the #17 Cuadril layers of fat, it is an ugly cut in which no steak is the same but because it's sold in big quantities, pre-packed and with thin cuts you can get away with it, in weekends it is easily the most sold cut so the butchers end up winning money as they get rid of the pulp and only lose partial parts of the cuadril but without touching the prize Tapa de Cuadril/Punta Trasera/Short End Untrimmed Sirloin/Punta Solomillo-Palomilla/Picanha, my most liked cut but i screech my teeth everytime i see it now, here it was a relatively obscure cut and went for cheap (8 to 10 dollars the kg) but because every damned jewtuber and their mother made videos about it now people buy it, americans included which didn't know it as is, and now the kg costs 15 to 18 dollars. I hate both the fact YT destroyed that market AND that very few know how to even cook it, jewtubers are memefags and retards along with their viewers so many people who buy it either cut it and then cook it or request the fat to be trimmed, fucking hell it's that fat itself that costs the asking price because it's the most tender creamy fat in the cow, the meat itself is practically normal cuadril that goes for 8 to 10 the kg or less if you buy grill meat >:^) Worse is that the supposed "masters" at doing it, the BRs, always come up with silly niggardly shit like dousing it in garlic & mustard or filling it with herbs, so much that if one looks for "ways" on how to do grill it they never mention you can just salt it; good meat, especially great beef like this one, only needs salt and smoke, not a spearchucker grilling it with a sword and an entire rack worth of powders. >Maybe even "tapa de cuadril" Tough to imagine a butcher touching that due to aforementioned reasons. Also countries vary wildly in cut names and cuts themselves due to the butcher culture being innate to the european settlers in each country and its subsequent culture. Americans are anglos and unironically jews (who are known to be often used as butchers/sacrifice experts/"let him do the dirty work and sin, it's not like he will later drink the blood or enjoy killing or something") Argies and some Uruguayans are Gaucho-based which are their own thing with their rules (also their own excellent techniques) but others are Italian-based, in the Gran Colombia region there's both paradox gauchos and italians again but northern ones which use some french techniques like the mignon/medallion cut. Locally we are from the basque school in terms of growing the cows but in cutting them it's our own ways like naming stuff after animals (a quick way to know a cut is continentally american-named rather than european) mixed with anglos due to proximity and a couple of basque cuts (lomocostilla which is their "txuleta" or what the americans renamed after seeing southwesterns do it "Tomahawk"), the basque ironically didn't bring their specialties which is aged meat and the tximitxurri which the gauchos oddly did get it, aptly named chimichurri. Maybe they also had basques? i am not sure as i have not heard basque names down there often apart from the ones in people specifically nicknamed basques which is often a way to know they were latter immigrants (Olarticoexea, Goicoxea, Gurruxaga).

>it may be what they call "matambre" or "vacío" too. Vacio is Skirt or Falda as called around here although it doesn't use the lateral parts, only the diaphragm parts. Abastero by the looks of it is thick so i don't think it's part of the matahambre nor the vacio. Skirt parts are damn good tho, Arrachera is the specialty cut in my region, Faldilla ("Little Skirt") or Entraña (entrails... but why?) as known elsewhere and it's the diaphragm pillars or belly unions cut in a serrated way, basically the strings running laterally and the hanging skin/meat you can see under the cows, it's muscle that never stresses or makes effort so it's eternally tender yet juicy as hell due to its own gravity. It was the cowboy steak but our american frontiersmen fraternal friends got jewed out of it, in the 50's most restaurants started buying it reserved to sell it as it (cowboy cut, southwest steak, etc) but over time they forgot what it even was so they just kept buying it and using it for most anything including pulled or grounded, practically wasting its properties to this day because their butcher shops rarely sell it. We still get it and it's not that expensive (you get killed or taunted if sold at high prices due to being a traditional cut) but the trick is that, due to its scarce quantities, they sell part of the outer skirt/string parts as being it despite it being obviously more tougher and a bit drier. Trick is that, the lower the meat in the diaphragm the better, the darker and narrower in width. By sight you can pick apart what's inner lower and outer higher as one is small and dark while the other is bright red and bigger. Because people have forgotten how to buy meat they think bigger and redder is better so it's normal to find the good stuff at relatively cheap prices, 10 the kg for almost tenderloin quality yet with a slightly better taste. Another trick, although one that mostly is known when the meat is already bought, is that when you fillet the inner parts (or if you are lucky to see it already in the tray as is) the cut will look explicitly like a butterfly as the streaks go very diagonally in an otherwise rectangular cut (beware some butchers are crafty doing this); this is easily of the best cuts you can get from the cow and grilling it is easy as hell too unless you burn it out. Matahambre does use a part near the udders that is also damn good but for its own reasons, rose meat/navel steak or falda de ubres (udder skirt) fresada (strawberry'd) or suadero. It's usually made stew with tons of tallow and a bit of onion, then chopped and refried again in the thicker tallow from the stew. Argies use the cut from this part to the diaphragm, a big but thin chunk i might add, but i don't know how they use it. >Refn's Too Old to Die Young where they were talking about the niggers as mayates lol, shitcanos and impish farmhands in the frontier have soiled what was once a kinda casual and innocent slang into being the spic n-word equivalent despite nobody in latin america using it as such. Still i don't mind because the confusion and stare contests from uttering the word in the U.S. is worth the hassle because it's hilarious, especially because it's little kids who use it the most. A quick event that i remember is a cousin casually finding a school mate working as a clerk in an U.S. clothing store, leather department, cousin asked for good formal shoes and the fella replied most of what was in exhibition being "zapatos de mayate" (faggot shoes) due to their flashy colors and textures (green, orange) all the while some americans trying some stuff froze in their spots and inquired amongst themselves if they had heard right. Nothing happened because they weren't sure but i was wheezing seeing them. In terms of insults it just works, not so offensive for old ladies or kids to not use but it might mean fighting words for those who are sensitive or don't use it.

>"como para pelar chancho" Might be, roasted and/or rubbery skin separates in boiling hot water like tomato skin does too. But like grandma did, if you are too tired to clean pork just deep fry it all to hell, meat becomes meal and fat with skin becomes snacks. >What's the "organic" alternative? Some craft vegan shop or something? Probably but i wouldn't want to see the prices for it as it combines the soy-japanese recipe-vegan-handmade tags that inflate the price-o-meter, still i think canned miso is not that filled with chemicals because it's a pre-fermented thick paste, it can withstand at least a month inside a well-made can without adding nothing at all. It might be a bit tricky to handmade but who knows, natto only needs a clean pot to store it and a bit of spit. >In this case I presume they were mad about me saying "faggots here" What a bunch of mayates.

>>341 >black pulp is called #06 Tortuguita (Little Turtle), grill meat cuts diagonally into that unlike the usual perpendicular way, that because it reaches into the #17 Cuadril layers of fat, it is an ugly cut in which no steak is the same but because it's sold in big quantities, pre-packed and with thin cuts you can get away with it, Very interesting. I think picaña was always on the expensive side here, as is "colita de cuadril", but because it's a meat-producing region even the expensive cuts aren't something completely unaffordable. One funny thing here is that grass-fed meat is cheaper than feed lot meat which goes for a premium. Sure, feed lot is slightly more tender but it's also way less healthy. >Worse is that the supposed "masters" at doing it, the BRs, always come up with silly niggardly shit like dousing it in garlic & mustard or filling it with herbs, so much that if one looks for "ways" on how to do grill it they never mention you can just salt it; good meat, especially great beef like this one, only needs salt and smoke, not a spearchucker grilling it with a sword and an entire rack worth of powders. lol here it's common to do filled colita de cuadril, for example with bell pepper, olives and bacon. >Locally we are from the basque school in terms of growing the cows but in cutting them it's our own ways like naming stuff after animals (a quick way to know a cut is continentally american-named rather than european) mixed with anglos due to proximity and a couple of basque cuts (lomocostilla which is their "txuleta" or what the americans renamed after seeing southwesterns do it "Tomahawk"), the basque ironically didn't bring their specialties which is aged meat and the tximitxurri which the gauchos oddly did get it, aptly named chimichurri. Maybe they also had basques? i am not sure as i have not heard basque names down there often apart from the ones in people specifically nicknamed basques which is often a way to know they were latter immigrants (Olarticoexea, Goicoxea, Gurruxaga). A friend of mine had some tomahawk recently in the US, he says it was great and I believe him just seeing the size of it lol. Here chuleta means rib cut transverse to the sternum, or T-bone steak as Americans call it. Chimichurri is great and indeed there's Basque descendants here. I'm one myself (partially, I'm an euromutt by blood), but my people came in the late 19th century. >>342 >Matahambre Damn, I never realized the etymology until you spelled it that way. We do matambre a la leche (matambre in milk) here, it's great. If you can get it look up a recipe, I'm pretty sure a pressure cooker is ideal for it. Entraña is God-tier but the last few times we got together to grill I didn't buy it because it was expensive at the moment. >A quick event that i remember is a cousin casually finding a school mate working as a clerk in an U.S. clothing store, leather department, cousin asked for good formal shoes and the fella replied most of what was in exhibition being "zapatos de mayate" (faggot shoes) due to their flashy colors and textures (green, orange) all the while some americans trying some stuff froze in their spots and inquired amongst themselves if they had heard right. Nothing happened because they weren't sure but i was wheezing seeing them. In terms of insults it just works, not so offensive for old ladies or kids to not use but it might mean fighting words for those who are sensitive or don't use it. Nice lmao >>343 >and fat with skin becomes snacks. Sounds icky but it's probably good stuff once you try it. >and a bit of spit. Are you for real? lol >What a bunch of mayates. kek

>>345 >One funny thing here is that grass-fed meat is cheaper than feed lot meat Same here but our grass is very strong in terms of taste, our cows which are de-facto the texan standard beef americans like to brag about (texas buys our cows, kill them in the U.S. and claim it's texan, half of their real prime beef is still theirs tho) are feed with desert prairie grass which is tame but in the sierra there's river grass which makes beef taste like venison, in an old cow it tastes almost like deer so many people don't like it but that's the best beef to make thin stews in contrast with the usual thick fatty stews that needs good fed-fat streaky stuff. That's our advantage in meat-producing areas but little by little we are getting fucked, big countries are producing less and less of theirs and our best stuff is slipping away to the point we can buy cheap beef but rarely the good cuts we could find often. The fact Texas/Arkansas, the major player in the continent alongside the Argentinian Pampas and Uruguay's beef valley, is outsourcing the fucking cows themselves to us means major problems. especially when cows going through the border is one of the big ways to cross drugs and people, and by that i mean inside the cows or "things" that look like cows but that's another story >feed lot is slightly more tender but it's also way less healthy Perhaps i stumbled upon an info wall but in my TIF certification days i didn't see anything major with our fed-lot cows, just significantly higher iron content and harder sulfates which fucks with people's livers and ligaments if they eat meat too often which is the case here, it was my case too hence why i stopped eating beef everyday. Nature is very thinly balanced, if some content goes up by 5 or 10% there's a domino effect on our health or even mental being, the latter which comes mostly from metals in our blood hence why americans and many of our injuns near rivers that crossed metal-rich areas were/are lunatics. >chuleta means rib cut transverse to the sternum, or T-bone steak as Americans call it Ah yes T-bone, here's that the chuletilla (almost no one buys it tho, only restaurants), it grabs strip beef (new york/Bife Angosto) and a bit of tenderloin/lomito so basically what Costilla con Lomo is; the Tomahawk is more frontal, it grabs the entire Rib Eye (Bife Ancho con Ojo) and the full-on meat rib (Asado/Costillar) so what Costilla Redonda is but with the Rib included. if cut in the border area it's a weird chunk of rib eye becoming new york and with a strip of tenderloin and a full rib stickying out, despite theoretically being the best cut out of the cow it is tough to grill because it's a blob with different and numerous sides, also tricky to cut so no one bothers and thank God because it really would be the hardest to flip. Beware tho that the Txuleta or the Chuleton is not quite the same as the T-Bone because americans are jews, your cut is all the Bife Angosto with all the Lomo in transverse, T-Bone is all the Bife Angosto but only smaller half of the Lomo, the other half is sold as Mignon/Medallion/Tenderloin. What americans call the real Chuleton would be the Porterhouse steak, and keeping with the hebrew butcher tradition their Tomahawk is called so because they shave the Rib for aesthetic reasons so it looks like a injun hatchet and to grab it without dirtying your hands, the Lomocostilla/Costilla Redonda Completa/Costillar Completo has the rib with all its fat and meat included. The irony here is that in our shops they sell both Lomocostilla and Tomahawk yet the latter is a bit more expensive because 'merica. >Sounds icky Come on, it's chicharrones/cueros de chancho, they taste like fried heaven either in chewy slow fried/confitado form or deep hard fried/pop'd form. Latter pics related. one is the fried foam pop'd form, the other is a tray of confituras with (top-to-bottom) heart and rib meat, chewy candy skin and fat, and what seems to be maw/jowl with neck meat. Respect where respect is due, Michoacan might be a hell zone but their euro and old injun king feasts made them a cradle for great food, i think only the colombian paisas can go near them in terms of pork cooking. Nice city too, the rural parts are another story, even i get appalled reading about their paradoxical congo-tier antics. >Are you for real? Back in the day yes although nowadays the japs use powdered cultives or "good" bacteria. The fact remains natto is soy in an uncontrolled fermented state with high humidity that at some point gets stabilized to be sold, the "handmade" one is merely not stabilized or done so in the spot. It's like colombian Chicha, back then it was rice/sweet corn fermenting by a bit of rice/sweet acorn pieces chewed by clean virgin injunettes (and was stopped from being sold like that when conguitos replaced said injunettes). Southern mexican Pulque used textiles soiled with dog poo, some say the maker's own hand that he used to clean himself, to ferment the agave cream, in the northern regions it was a legally banned or frowned upon drink while in the south it's still to this day produced and drank although i guess all of it with "good" bacteria instead, they vehemently deny the poo factoid but fact itself remains they were caught doing it back in the day by multiple sources (until the 70's) because they drank a lot and special bacteria was expensive and hard to get at times in rural areas where it was the most popular until beer appeared. Interesting to read is that both colombians and southern mexicans call their gooey drinks "Drink of the Gods", at least here in small towns telling someone to fuck off and drink pulque is only surpassed by telling someone to fuck their mother or that their father is Pancho Villa, pulque getting this niche offensive connotation is due to it being also slang for semen and not the usual kind but the vulgar unspeakable kind that only the most dastardly farmers and dirty old ladies imagine if you don't know what i mean, try reading what americans dubbed "Feltcher"

Oh so now i know where you are from, i missed the mark lol and no wonder you know beef, had i know sooner i would've not tried to explain it like i was talking to an euro who has to pay half his wage to buy a cut and explain what it is. The few yuros i've met locally always get mad as fuck seeing our meat stores because back there it's a very niche thing and costs quite a lot, but laugh because otherwise our bread is rarely on their level, beer is piss and deli stuff like capers or olives cost a lot. Supposedly i have heavy basque blood too but i am a mutt, hard facts i have to embrace but at least the mutt levels here are consistent and time developed so might as well be considered a separate ethnic group rather than a mish mash of dozen bloods, everyone is mostly from the same 3 stocks (native cahitan and opatan/pimic injuns, basque mercenaries and jesuits in charge of taxes/church/military infrastructure) but the mix percentages vary hence everyone looking the same but "not quite". >indeed there's Basque descendants here That i didn't know, i always suspected the gaucho way of living/dressing was similar to the basque riders but i took it as just a normal evolution of working and riding in vast mostly inhabited lands. I remember reading that they were considered a late entry to the region and even latter than the flashy gaucho culture with everything and their visteo. >late 19th century I see, yes that is quite later than the late 18th gaucho antics. Here the basque leather soldiers made settlements around early 17th century, around half the population can trace back from the odd 2k or 3k soldiers/staff that came around or at least their surname because injuns weren't let to use their own so they had to pick one from the registry list. >I didn't buy it because it was expensive at the moment. About that, finally time for some gear comparisons along with the grill journey. Once in a while i grill, maybe once or twice a month, but since i moved out i hadn't due to nogrill but fuck it. First pic is the stuff i bought just to try and get some info (from left-to-right) Aguja or Joroba/Hump or Full Chuck which includes tender Chuck/Diezmillo but cut the other way, so probably a #10 Roast Beef with a bit of Bife Ancho, then the tender Chuck itself but bought in the other store and cut the normal way, then Palomilla/Cuadril/Sirloin and finally some of the toughest inner low arrachera or entraña/hanger steak i've ever encountered although it still was tender enough and flavorful. Thing is i went to my local butcher shop who only sells stuff to grill, i asked for navel/picanha/arrachera and was denied all, the store clerk/owner from an old family in my hood then kindly told me that they stopped stocking arrachera due to constant banter and at some point in a subsequent price hike he "didn't want to offend people" with the markups. Fuck i said, it surpassed the 25 dollar mark didn't it, he laughed and said you are joking it surpassed the 40 dollar mark what happun, he said a month ago the american market crashed hard with no survivors for some reason and they were panic buying directly at the ranches' gates so the independent or medium butcher shops had no way to compete with the americans overpaying, they could stock it but the prices were triple the normal ones so it was a dead market for the small guys. Anyways i bought the aguja because he said it was decent if minced and the prime palomilla was great and cheap, too cheap i said at 12 the kg so welp. I decided to corroborate and went to walk angry to the Walmart, who usually gets preferential treatment by ranches, and there it was the arracheras but checking them they had to be the most rubbery and stiff ones i've seen, at least they were "cheap enough", like 18 dollars the kg; picked a inner low and then a normal cut tender chuck, general manager had to serve me because butcher went MIA, also got jewed because i didn't check the tags and he charged me a t-bone but at least i "only" lost a dollar's worth. All in all for that first pic i should've spent 12 or 13 dollars, it was a bit more than a kg, best one was a tie between the cuadril (surprisingly good, butcher wasn't kidding) and the arrachera, should've been the latter in another time but oh well. Ate like a hog, aguja i don't know well how to grill it, i think it should be done slowly to make the fat creamy as it tasted good as is but one has to be mince anyways because of the bones and ligaments in between, it was the cheaper one too so can't whine that much. Chomped the mostly minced chucks in lorenzas (toasted maize tortillas with fatty cheese), the others with bare hands. The next pictures we can witness the result of moving out after studying 8 years of my life a career with a post-grade that has no job applications 9 months a year, all with heavy mental stress and also no opportunity to get laid in parties because nobody has time for parties but they do protest feminism, so i had to recur to manual labor to subsist and make an improvised grill set using my old wok with round bottom, a polished rebar to hold it in my laundry deck and a fucking metal fan front face i cleaned for an hour because i have no grill and i must grill; i can tell you before the banter begins almost nobody grills like this regionally, i just didn't get my grill out on time from my house because i though it wasn't a basic necessity i was wrong. Anyways 2 and the middle picture of 5 show the Stylus 1 as is from jaypeg, i underexposed a bit in the first to get the flame but still i was surprised about the flat colours when getting the other one although we can see it's a razor sharp fucker even wide open. The 4th pic is the D700 with the famed 105mm 2.5, i urgently need a new focus screen because i can't see shit under 2.8 at moderately bad lighting. 5 in its top and bottom is the Nikkor 50mm f1.8 E-plastic series at f2.8, i did test it before but i don't remember why i didn't post it, maybe i wanted to try it alongside the 55mm f1.2 which i didn't get. D700 is with a D2X colour profile conversion aka a profile which handles this CMOS as it were the biggest CCD with the strongest colour array Nikon did aside from the very early ones with only 4 o 7mp (D2 is 12mp like mine), the array in the D700 is a bit less powerful than the D2's cameras but not by a long shot at all compared to the D800's or D600's, i think it's even better than the D4's/Df which is deemed the best colour maker sensor in the modern Nikon DSLRs (aside from the D700 which has its meme status too). I didn't think it would be that big of a difference but the jaypeg engine did its magic, both the middle and bottom pics in 5 are at 50mm f2.8 (obviously the Oly is like a f11 equivalent in terms of DoF) and the real lighting situation was actually quite warm so the Oly adjusted a bit too much to counter it. Video in 3 is just me clowning around fanning the fire, the coals were dried for too long in their bag and became good to pull blue flame, the Oly seems to have some weirdo blue flaring but this can be also seen in 2. Guess that little lens has some limitation after all but the stabilization is pretty good considering i was sperging fanning hard. For compressing it in mp4 it seems to have lost considerably detail and the shadows got busted too, still it seems usable enough if one caught something weird at night on tape. Love using small sensor cameras but the meme is real, FF goes pretty hard comparing it with others in terms of image quality although for snapping and probably journalistic reasons the smaller sensors have too much everyday usability and portability to be ignored.

>>346 >Same here but our grass is very strong in terms of taste, our cows which are de-facto the texan standard beef americans like to brag about (texas buys our cows, kill them in the U.S. and claim it's texan, half of their real prime beef is still theirs tho) are feed with desert prairie grass which is tame but in the sierra there's river grass which makes beef taste like venison, in an old cow it tastes almost like deer so many people don't like it but that's the best beef to make thin stews in contrast with the usual thick fatty stews that needs good fed-fat streaky stuff. Sounds absolutely tasty. The meat here, I don't think I'd describe the taste as strong. It's pretty damn nice, but it's not something that gets polarizing to eat. I'd assume the grass here is what you'd call river grass, though. >That's our advantage in meat-producing areas but little by little we are getting fucked, big countries are producing less and less of theirs and our best stuff is slipping away to the point we can buy cheap beef but rarely the good cuts we could find often. The fact Texas/Arkansas, the major player in the continent alongside the Argentinian Pampas and Uruguay's beef valley, is outsourcing the fucking cows themselves to us means major problems. I know that feel, unless you have surplus exporting meat is a double-edged sword. More money enters the country and that's good but the average people start getting priced out. No real way about it though, it's a consequence of the market. >especially when cows going through the border is one of the big ways to cross drugs and people, and by that i mean inside the cows or "things" that look like cows but that's another story This was a bit twilight zone tier lmfao, not doubting you but it had never even crossed my mind until now. Just amazing. >Perhaps i stumbled upon an info wall but in my TIF certification days i didn't see anything major with our fed-lot cows, just significantly higher iron content and harder sulfates which fucks with people's livers and ligaments if they eat meat too often which is the case here, it was my case too hence why i stopped eating beef everyday. Nature is very thinly balanced, if some content goes up by 5 or 10% there's a domino effect on our health or even mental being, the latter which comes mostly from metals in our blood hence why americans and many of our injuns near rivers that crossed metal-rich areas were/are lunatics. Interesting stuff about the metals. I was mostly talking about how they're pumped full of antibiotics constantly because otherwise they get sick, it's not very healthy stuff. >Ah yes T-bone, here's that the chuletilla (almost no one buys it tho, only restaurants), it grabs strip beef (new york/Bife Angosto) and a bit of tenderloin/lomito so basically what Costilla con Lomo is; the Tomahawk is more frontal, it grabs the entire Rib Eye (Bife Ancho con Ojo) and the full-on meat rib (Asado/Costillar) so what Costilla Redonda is but with the Rib included. if cut in the border area it's a weird chunk of rib eye becoming new york and with a strip of tenderloin and a full rib stickying out, despite theoretically being the best cut out of the cow it is tough to grill because it's a blob with different and numerous sides, also tricky to cut so no one bothers and thank God because it really would be the hardest to flip. Costilla redonda here is cheaper than costilla sin lomo for some reason, and the most expensive is costilla con lomo. I think the meat quality varies, maybe it's taken from a different rib along the ribcage, >Tomahawk is more frontal, it grabs the entire Rib Eye (Bife Ancho con Ojo) and the full-on meat rib (Asado/Costillar) so what Costilla Redonda is but with the Rib included. if cut in the border area it's a weird chunk of rib eye becoming new york and with a strip of tenderloin and a full rib stickying out, despite theoretically being the best cut out of the cow it is tough to grill because it's a blob with different and numerous sides, also tricky to cut so no one bothers and thank God because it really would be the hardest to flip. I thought the tomahawk was just a t-bone leaving more bone next to it lol. I suppose if cut thick enough it can be good grilled, but if you were to grill our costillas they'd get dry as hell. >Beware tho that the Txuleta or the Chuleton is not quite the same as the T-Bone because americans are jews, your cut is all the Bife Angosto with all the Lomo in transverse, T-Bone is all the Bife Angosto but only smaller half of the Lomo, the other half is sold as Mignon/Medallion/Tenderloin. I honestly have a hard time telling which parts are which because I always see them already cut but I'll just trust you on this one, lol. >What americans call the real Chuleton would be the Porterhouse steak, and keeping with the hebrew butcher tradition their Tomahawk is called so because they shave the Rib for aesthetic reasons so it looks like a injun hatchet and to grab it without dirtying your hands, the Lomocostilla/Costilla Redonda Completa/Costillar Completo has the rib with all its fat and meat included. The irony here is that in our shops they sell both Lomocostilla and Tomahawk yet the latter is a bit more expensive because 'merica. More expensive and with less meat to the gram, lol. But it's a fashionable cut so it makes sense they charge extra like with Corona beer over here kek. >chicharrones Here that means fried pork fat, often used in some special bread. I'm just learning about the cuero de chancho thing (if it were mentioned to me before reading your post I'd think of shoes rofl). I'll have to try it some day, just to not be so damn ignorant lol. >Southern mexican Pulque used textiles soiled with dog poo, some say the maker's own hand that he used to clean himself, to ferment the agave cream, in the northern regions it was a legally banned or frowned upon drink while in the south it's still to this day produced and drank although i guess all of it with "good" bacteria instead, they vehemently deny the poo factoid but fact itself remains they were caught doing it back in the day by multiple sources (until the 70's) because they drank a lot and special bacteria was expensive and hard to get at times in rural areas where it was the most popular until beer appeared. ayy lmao, this is like the Corona piss myth but real. I looked it up and the internet is full of videos deboonking it, full damage control. >Interesting to read is that both colombians and southern mexicans call their gooey drinks "Drink of the Gods", at least here in small towns telling someone to fuck off and drink pulque is only surpassed by telling someone to fuck their mother or that their father is Pancho Villa, pulque getting this niche offensive connotation is due to it being also slang for semen and not the usual kind but the vulgar unspeakable kind that only the most dastardly farmers and dirty old ladies imagine if you don't know what i mean, try reading what americans dubbed "Feltcher" That's fucking nasty, LOL.

>>347 I'll reply to the meat stuff here and leave the gear for the next post. >Oh so now i know where you are from, i missed the mark lol and no wonder you know beef, had i know sooner i would've not tried to explain it like i was talking to an euro who has to pay half his wage to buy a cut and explain what it is. The few yuros i've met locally always get mad as fuck seeing our meat stores because back there it's a very niche thing and costs quite a lot, but laugh because otherwise our bread is rarely on their level, beer is piss and deli stuff like capers or olives cost a lot. Now you know! lol >Thing is i went to my local butcher shop who only sells stuff to grill, i asked for navel/picanha/arrachera and was denied all, the store clerk/owner from an old family in my hood then kindly told me that they stopped stocking arrachera due to constant banter and at some point in a subsequent price hike he "didn't want to offend people" with the markups. Fuck i said, it surpassed the 25 dollar mark didn't it, he laughed and said you are joking it surpassed the 40 dollar mark what happun, he said a month ago the american market crashed hard with no survivors for some reason and they were panic buying directly at the ranches' gates so the independent or medium butcher shops had no way to compete with the americans overpaying, they could stock it but the prices were triple the normal ones so it was a dead market for the small guys. Anyways i bought the aguja because he said it was decent if minced and the prime palomilla was great and cheap, too cheap i said at 12 the kg so welp. Damn that's steep. From what I read picaña is basically the tip of the palomilla so it makes sense it's similar and that it pleased you, being a picaña fan. >The next pictures we can witness the result of moving out after studying 8 years of my life a career with a post-grade that has no job applications 9 months a year, all with heavy mental stress and also no opportunity to get laid in parties because nobody has time for parties but they do protest feminism, so i had to recur to manual labor to subsist and make an improvised grill set using my old wok with round bottom, a polished rebar to hold it in my laundry deck and a fucking metal fan front face i cleaned for an hour because i have no grill and i must grill; i can tell you before the banter begins almost nobody grills like this regionally, i just didn't get my grill out on time from my house because i though it wasn't a basic necessity i was wrong. Hey, I won't hate on your improvised grill, it's crafty as fuck. And you're better off than me, living in some bullshit apartment with no chance of grilling unless visiting other people. >All in all for that first pic i should've spent 12 or 13 dollars, it was a bit more than a kg, best one was a tie between the cuadril (surprisingly good, butcher wasn't kidding) and the arrachera, should've been the latter in another time but oh well. Ate like a hog, aguja i don't know well how to grill it, i think it should be done slowly to make the fat creamy as it tasted good as is but one has to be mince anyways because of the bones and ligaments in between, it was the cheaper one too so can't whine that much. Chomped the mostly minced chucks in lorenzas (toasted maize tortillas with fatty cheese), the others with bare hands. Here aguja (the cut looks similar to what we get here as aguja, pic related) with bone is about 8 dollars a kilo (maybe half a dollar more for boneless), cuadril (no palomilla here and I think there's a small difference in what part it is) is like 10 a kilo with colita de cuadril being slightly cheaper but not even a dollar of difference. That entraña made me hungry. I need to organize a grilling, I miss eating meat like a hog lol. One treat I absolutely love to have is smoky pork ribs, usually with some BBQ sauce on it. Just a slight bit of the American stuff brushed on it. Entraña/arrachera is nice but God, is it expensive nowadays.

>>347 I know this is supposed to be the gear post but I didn't want to start commenting without complimenting those tortillas. I think you said it's cheese but it looks like onion strips and makes me hungry just to look at them. >Anyways 2 and the middle picture of 5 show the Stylus 1 as is from jaypeg, i underexposed a bit in the first to get the flame but still i was surprised about the flat colours when getting the other one although we can see it's a razor sharp fucker even wide open. The 4th pic is the D700 with the famed 105mm 2.5, i urgently need a new focus screen because i can't see shit under 2.8 at moderately bad lighting. 5 in its top and bottom is the Nikkor 50mm f1.8 E-plastic series at f2.8, i did test it before but i don't remember why i didn't post it, maybe i wanted to try it alongside the 55mm f1.2 which i didn't get. >Video in 3 is just me clowning around fanning the fire, the coals were dried for too long in their bag and became good to pull blue flame, the Oly seems to have some weirdo blue flaring but this can be also seen in 2. Guess that little lens has some limitation after all but the stabilization is pretty good considering i was sperging fanning hard. For compressing it in mp4 it seems to have lost considerably detail and the shadows got busted too, still it seems usable enough if one caught something weird at night on tape. Not bad for a video taken with that kind of camera from 2013, I wouldn't have expected it to look so good. Very cool to know it's able to stabilize the video as well. As for the flat colors, I thought the difference was mostly one of white balance but after manipulating the picture a bit I came to the conclusion it's just saturation. Going apeshit with the saturation slider for the middle part makes it near what the Nikon produced but still not quite there (and the coals turn a less orange shade, they become red but not a combustion red). The Nikon is superb as usual. >Love using small sensor cameras but the meme is real, FF goes pretty hard comparing it with others in terms of image quality although for snapping and probably journalistic reasons the smaller sensors have too much everyday usability and portability to be ignored. If you're a paparazzi for example I guarantee you won't want full frame, lol. When you get the reach quick focusing becomes a nightmare. But yes, larger sensors have its benefits too. It's just easier to match their resolution, optically speaking.

>>348 >I'd assume the grass here is what you'd call river grass, though. IIRC a ranch here grew pampa grass which is supposedly what most of the cows there eat when roaming, it is similar to desert grass as it is a tall beige somewhat dry but also has some cool flowers that look like house dusters, hence its local name plumero in deco stores. It was a fad in the US and around here at one point to grew them high in the style of desert gardens (Xeriscaping) but, just like that rancher, he got slapped hard by authorities because it spreads fast and kills other sensitive herbs like romero or thyme although not as bad as Buffel grass, an african variety nicknamed the black grass due to it killing tons of crops also to mess with americans, you can probably see our trend about making fronstiersmen uncomfortable. What we call river grass is a dark green grass in form of straight blades, usually confused with a similar but much rougher grass called Tempranero (Setaria leucopila), although it kinda is the same thing but grows near rivers and creeks, tastes bitter and has flies flying around always. Also the usually bitter greens of crops like amaranto, chickpea, etc cows basically eat everything that looks green when they are in forests or creeks, their meat is not valued despite its very strong taste, it tastes like something marinated in old greens, our fed cows taste like tallow due to the fat, Monterrey meat tastes similar but considerably more tame yet it is also slightly more tender. Texan beef also tastes like a tallow punch but it has a sweet twist to it due to the corn they fed them, americans love sweet corn syrup even in their beef. Desert grass would be stuff like Mezquite grass (Hilaria belangeri) or 3 Beards (Aristida adscensionis) or even Blue Blades if the livestock is lucky (Bouteloua gracilis), there's tons of types, farmers just let them be and wait for the air and rain to make them grow, then they fed them back inside with processed veggie paste (made in the farm to avoid using chemicals to transport it), distilled water with a bit of salt and the ones for their personal use with a bit of old fruit and tallow sometimes like the indians used to. But that was 10 years ago, nowadays i ignore the new processes. >unless you have surplus exporting meat is a double-edged sword There is thankfully but what was the normal it is now the "premium", guess that's a way to count our current blessings and take into consideration what we have at this moment. It did make me more appreciative of it especially when southern monkeys serve horrible beef, americans serve great stuff but costs way too much to be enjoyable by a poorfag (15 bucks a small 350gr steak). >This was a bit twilight zone tier lmfao There's legends given by scared as fuck border patrols but reality is more akin to what Top Secret! portrayed, if you've seen it then you know what desperate men are prone to do to get a year's worth of wages in a single payday lol. The more grim one is real cows getting surgery and putting packets inside them, cows are absurdly tough animals, you can punch a hole through them to "see" their stomachs like old agronomists did and they withstand it. >I thought the tomahawk was just a t-bone leaving more bone next to it lol. lol that's what americans call their actual t-bone, our latin t-bone is their Porterhouse steak. Someday they will get no tenderloin at all in their t-bone. Knowing the dish is power, you can't get jewed if you know how it was done, sadly americans in their meteoric rise from rural jack of all trades to tech specialists they forgot most of the know-hows of trivial things, i suspect many euros stumbled upon this in the post-war although i still perceive italians being very keen-eyed to their own food despite living in advanced cities. >I honestly have a hard time telling which parts are which It's hard but once you know what you are looking it gets easy, looking at the proportions between the fat stripes and the meat, the ratio of meat around bones etc, still one always has to have a trusty man to not get crossed with bad stuff, my dad used to tell me to always keep the butcher, the mechanic and the doctor happy lol, shame in city life those things always change as people keep shifting. >like with Corona beer over here kek There was a period where the expensive cool beer section sold Quilmes as the premium beer of Cono Sur, i never bought it as i didn't drink that much back then but i always wondered if it was meme marketing or if it was really that good, everyone always saw it as the Boca Jrs Beer because many posters from old school players in Libertadores have that logo so some people bought it. One such poster was pic related, saw it twice between sports stores or friends' family houses. >full damage control. It's like that folk joke that goes "...and indians don't shoot arrows", they don't anymore but everyone and their grannies know they did once, trying to deboonk it nowadays is easy because they can finally buy yeast or hops in any supermarket. In our technician courses back in high school it was the topic of a whole week and was included in the final exam, how 3 states were caught systematically putting "unlicensed, off-market fermenters" in tubs full of agave back in the day. Even our NOM documents (Normas Oficiales) explicitly call against trying to be funny doing it. It's kinda like koreans vehemently denying Tongsul exists but plenty of people who slipped some money under the table could get a plastic half-litter bottle of it. Or the chinaman century eggs marinated in elemetary schoolboy pee, some people are just sickos or folks who got gaslit into believing their tradition was organic and not some dude who got caught once and tried to sell it as a secret art (successfully). >That's fucking nasty Hate know no bounds lol, but in the last years people have been more chill towards southerners, nowadays it's only constant banter and denial of service in stores, in my elemetary and junior high years they were still persecuted (as in: ley del poste, pissing their backpacks, putting a stone inside a football and letting them take a penalty) if they tried to play as the well-read superior city slickers despite being from even worse places and not even knowing what a toilet connected to the sewer was. Those were the days man, it still happens but kids now get treated like cartel hitmen if they do it, only the ones with true grit attempt to pull the old law of the west although not as hard as in the 80's, back then kids closed the bathrooms and kick lynched other kids, if they got it easy they only had to "dive" while injured (bucear as in being thrown to the communal pee ditch but without the pee) but in some cases well-heard they also hanged other kids from basketball boards if their fathers got a government job in the city back then foreign government officials got redistributed to the north after the 1985 earthquake destroyed their homes, so in their new posts some of them fired or didn't hire locals but hired accomplices or even neighbors from their southern places so people got pissed to the point of kids hanging kids in play time as if they were serial rapists or pederasts to payback for their unemployed parents In classic country tradition, rather than tackle the topics head on, they get hidden and the topics deemed taboo by the media hence why many ignore the why on the widespread hate or banter they get when they step foot here. The same happens to us when we step down there as we are the primary target for fraudsters and thiefs, along with being ignored in work teams or getting short changed, so the cycle never stops. The only persons southerners hate more than us is ironically argies lol, i still haven't deciphered why because it happens since the early 90's so i don't think it's football related, it also happened in Colombia IIRC but not that bad. But here it was "normal" that in soap operas and some girl-oriented mainstream movies the bad guy was an argentinian actor despite the plot or the context not explaining their presence at all (their accent was heavily pronounced so it is intentional), although the contrary happens as girls like bad guys too so they also put argies as leading males often. Have to point that for southerners, and frankly most of latin america, the archetypical man from there is what i think you guys call the Porteño, with the popular richfag variant being the Cheto i think, you might imagine old ladies and hood women seething in their chairs and frothing with rage near the screen everytime the porteño maliciously smiles and gets away with bad stuff in the soap operas, usually properties or the girl protagonist's attention via high claims. I haven't seen southerners being portrayed in foreign markets so i think it's just them chasing an imaginary enemy here but i've seen them being consultants in putting us in said foreign products, bloodthirsty drunken hitmen which i don't mind but they usually put themselves with their obviously not local accents (and from also a different ethnic stock) or worse they put chicanos in said roles and often those guys look like mutt caribbeans, like Luis Guzman who is a great actor but frankly looks like a nigger (not local) and he's pobre rican, same with Breaking Bad where most of the cartel members are either half-nigger caribbeans or obvious central americans, can't even cast locals to do the local thing aka getting ignored >>350 >living in some bullshit apartment with no chance of grilling Damn, that's got to hurt, now you know the conditions that make city slickers the pity tiny men they are lol >8 dollars a kilo aguja >10 cuadril Yeah, around the same here although aguja is slighly cheaper but served with bone and fat, cuadril is around the same sometimes one dollar less or more. >smoky pork ribs I ate them a lot but i haven't got the chance to make them myself, we used a sauce based on beer and honey with thyme and sometimes romero but i skip the latter because it gets too strong and herbal. Real BBQ stuff is good but it's a bore to make, a lot of scrapping old pans, putting the raisins on water, caramelizing sugar, it's a process, the Jack Daniels BBQ bottled stuff is good have to say but makes my head hurt if i use too much. >complimenting those tortillas. I think you said it's cheese but it looks like onion strips and makes me hungry just to look at them. They are basic stuff, easy to make and grill, also yes it is cheese but in the end i put the cooked tender green onions in them too, not in strips but chopped in half and the layers spread like cards, a small bit of avocado/guacamole, cilantro and perhaps some bits of smoked green chilis, bunch of meat and down it goes. Didn't have flour tortillas, otherwise i would made our region specialty Draft, next time i'll probably just to show it. Video looks better but conversion kicked it a bit to the ground, i was also surprised with the stabilization, it looks better than in the EVF. The Nikon always surprises me after picking up from time to time, i still want to shoot it outside but haven't not because of fear but because i don't know what to shoot nowadays, too distracted by other stuff, haven't even watched movies. Also been wanting to experiment with video already, getting too old and low energy, i think/suspect when i get my first paydays i will buy the widely memed Canon EOS M and a Tokina 12-24mm, but i am a sucker and i don't know if i should buy it EF-S or F mount so i can adapt it easier if i ever get an APS-C model or even a SD1. Knowing now where you are standing i can't even imagine the market, that must be rough and we are getting more fucked by the day because the ruskie lenses that go for cheap are now near inaccessible without meme taxes, the Helios 81 i ordered and got robbed years ago in 40 dollars is now probably not very easy to find in non-Ukraine territories unless i buy from the baltics. Life sucks but at least i am not at war or being herded by society into the rural side for not being vaxxed, also have you noticed a slowdown? past weekend i lurked like crazy akin to years ago and i practically read everything in the boards i used to visit in an hour or so, even in the dreaded shit place which now has emojis rofl, april's fool i want to believe, there's fewer and fewer activity, where the hell did everyone go.

>>352 Sorry, I was meaning to reply to this for a couple days but stuff kept coming up. >also to mess with americans, you can probably see our trend about making fronstiersmen uncomfortable add to that that "negro" sounds exclusively racial to them lmao >Desert grass would be stuff like Mezquite grass (Hilaria belangeri) or 3 Beards (Aristida adscensionis) or even Blue Blades if the livestock is lucky (Bouteloua gracilis), there's tons of types, farmers just let them be and wait for the air and rain to make them grow, then they fed them back inside with processed veggie paste (made in the farm to avoid using chemicals to transport it), distilled water with a bit of salt and the ones for their personal use with a bit of old fruit and tallow sometimes like the indians used to. But that was 10 years ago, nowadays i ignore the new processes. Sounds super involved, here they just let the cattle eat. >It did make me more appreciative of it especially when southern monkeys serve horrible beef kek >There's legends given by scared as fuck border patrols but reality is more akin to what Top Secret! portrayed, if you've seen it then you know what desperate men are prone to do to get a year's worth of wages in a single payday lol. The more grim one is real cows getting surgery and putting packets inside them, cows are absurdly tough animals, you can punch a hole through them to "see" their stomachs like old agronomists did and they withstand it. Haven't seen it but it's amazing lol, if not for the boots I couldn't tell it's a disguise. The legs sort of give it away but you have to look close. The smuggling stuff in cattle thing reminds me of diamonds being sewn inside sheep in Africa. >lol that's what americans call their actual t-bone, our latin t-bone is their Porterhouse steak. Someday they will get no tenderloin at all in their t-bone. Knowing the dish is power, you can't get jewed if you know how it was done, sadly americans in their meteoric rise from rural jack of all trades to tech specialists they forgot most of the know-hows of trivial things, i suspect many euros stumbled upon this in the post-war although i still perceive italians being very keen-eyed to their own food despite living in advanced cities. From what I saw the amount of tenderloin depends on how far back you cut the steak. Comparing the pics I think their Porterhouse is our costilla con lomo and their T-bone our costilla redonda but more tender. >my dad used to tell me to always keep the butcher, the mechanic and the doctor happy lol Good advice lol >Quilmes It's hardly premium, not the worst but not the best either. It was the most popular beer at one point, though. >Or the chinaman century eggs marinated in elemetary schoolboy pee, some people are just sickos or folks who got gaslit into believing their tradition was organic and not some dude who got caught once and tried to sell it as a secret art (successfully). There's gross stuff out there I wouldn't have imagined that existed. As for poop wine, video very related lmao. I wish the pig farmer didn't sell us all out with his refusal to restore the old boards. >Nasty I was talking about the feltcher thing, kek. But those stories are very interesting nevertheless. >But here it was "normal" that in soap operas and some girl-oriented mainstream movies the bad guy was an argentinian actor despite the plot or the context not explaining their presence at all (their accent was heavily pronounced so it is intentional), although the contrary happens as girls like bad guys too so they also put argies as leading males often. Have to point that for southerners, and frankly most of latin america, the archetypical man from there is what i think you guys call the Porteño, with the popular richfag variant being the Cheto i think, you might imagine old ladies and hood women seething in their chairs and frothing with rage near the screen everytime the porteño maliciously smiles and gets away with bad stuff in the soap operas, usually properties or the girl protagonist's attention via high claims. Seething but also fighting the lust I bet :^) >I haven't seen southerners being portrayed in foreign markets so i think it's just them chasing an imaginary enemy here but i've seen them being consultants in putting us in said foreign products, bloodthirsty drunken hitmen which i don't mind but they usually put themselves with their obviously not local accents (and from also a different ethnic stock) or worse they put chicanos in said roles and often those guys look like mutt caribbeans, like Luis Guzman who is a great actor but frankly looks like a nigger (not local) and he's pobre rican, same with Breaking Bad where most of the cartel members are either half-nigger caribbeans or obvious central americans, can't even cast locals to do the local thing aka getting ignored Kek, getting ignored. Just found out Luis Guzman played Ricardo Diaz in GTA Vice City, very interesting. Also he was in Miami Vice, something I was completely unaware of and probably the reason Rockstar wanted him in GTAVC/GTAVCS. I also saw him in Perpetual Grace, LTD. Interesting series with moments of genius but way too much filler. Sorry for the /tv/ derail here lmao but admittedly it's not like we have been on-topic in a while. >Damn, that's got to hurt, now you know the conditions that make city slickers the pity tiny men they are lol kek, indeed. I dread this concrete jungle and want out. Or to get rich enough to move to a house in a fancy (read: safe) neighborhood. >Yeah, around the same here although aguja is slighly cheaper but served with bone and fat, cuadril is around the same sometimes one dollar less or more. Interesting. >I ate them a lot but i haven't got the chance to make them myself, we used a sauce based on beer and honey with thyme and sometimes romero but i skip the latter because it gets too strong and herbal. Real BBQ stuff is good but it's a bore to make, a lot of scrapping old pans, putting the raisins on water, caramelizing sugar, it's a process, the Jack Daniels BBQ bottled stuff is good have to say but makes my head hurt if i use too much. I like romero but normally use it on other kinds of stuff. As for the BBQ sauce, we use bottled stuff. American, whichever one is cheaper at the moment. There's the local Hellmann's but it's way too sweet. Heinz is nice but too expensive, so usually it ends up being TGI Fridays or something similar. >They are basic stuff, easy to make and grill, also yes it is cheese but in the end i put the cooked tender green onions in them too, not in strips but chopped in half and the layers spread like cards, a small bit of avocado/guacamole, cilantro and perhaps some bits of smoked green chilis, bunch of meat and down it goes. Didn't have flour tortillas, otherwise i would made our region specialty Draft, next time i'll probably just to show it. Sounds tasty, save for the cilantro. Maybe I used too much the time I did, but it made my burritos less enjoyable than they would otherwise have been. I could handle the spiciness just fine, but the cilantro... damn. >Video looks better but conversion kicked it a bit to the ground, i was also surprised with the stabilization, it looks better than in the EVF. The Nikon always surprises me after picking up from time to time, i still want to shoot it outside but haven't not because of fear but because i don't know what to shoot nowadays, too distracted by other stuff, haven't even watched movies. Also been wanting to experiment with video already, getting too old and low energy, I can definitely relate. >i think/suspect when i get my first paydays i will buy the widely memed Canon EOS M and a Tokina 12-24mm, but i am a sucker and i don't know if i should buy it EF-S or F mount so i can adapt it easier if i ever get an APS-C model or even a SD1. You can adapt F-mount glass to EF-S, but you need a special adapter for the aperture if using G lenses. SD1 is my dream camera too. >Knowing now where you are standing i can't even imagine the market, that must be rough and we are getting more fucked by the day because the ruskie lenses that go for cheap are now near inaccessible without meme taxes, the Helios 81 i ordered and got robbed years ago in 40 dollars is now probably not very easy to find in non-Ukraine territories unless i buy from the baltics. Life sucks but at least i am not at war or being herded by society into the rural side for not being vaxxed Funnily enough there's a superabundance of Russian glass here, even got the chance to handle a Photosniper a few months ago. Could have bought it for about $125. >also have you noticed a slowdown? past weekend i lurked like crazy akin to years ago and i practically read everything in the boards i used to visit in an hour or so, even in the dreaded shit place which now has emojis rofl, april's fool i want to believe, there's fewer and fewer activity, where the hell did everyone go. I think the key is that imageboards are failing to attract newfags, something that once would be seen as a blessing. Old users eventually move on so if you have no new blood your userbase just shrinks. Problem is, how does one attract new blood without making things even worse? Social media probably fucked everything up too. Also atomization of course, but that doesn't apply to the old dreaded place :^).

>>353 >add to that that "negro" sounds exclusively racial to them lmao You can't imagine the amount of stories about americans (mostly niggers) trying to pick fights with tech tourists in Walmarts/K-Marts/Best Buys/etc for using the word negro nowadays. >Cual control de la consola quieres? >El negro! >wachoo sai u beaner mofo Back then it wasn't often but in Tucson, from 2014 or so to this day, when we saw the newcomer California/anywhere black people near it was universally known we had to speak ear to ear and watch our backs most of the time, they weren't common to see but they got transplanted in in masse. Bunch of animals but i am just being redundant if i go further, the only fun tidbit i might add that i haven't read in imageboards is the Best Buy clerks taking you aside to talk more relaxed but also to have a vantage point and keep an eye on them while they were answering our questions, basically reposition themselves to not give them their backs. Americans do not exaggerate when they talk about never relaxing. >I wish the pig farmer didn't sell us all out Business, he's a glowie who bought the jap imageboard and the biggest anglo-speaking alternative to 4chan, at a constant loss to monitor the narrative or invent it if you believe he's Q, i can buy it. American doctrine is like that, own everything and simulate a market, they buy all the drugs from latin american cartels and simulate there's different parties, in reality the cartels sell to the same guy/agency and shit hit the fan when cartels started finding new clients some 16-17 odd years ago, namely the chinese/Singapur proxies who push it in Oceania using "investors" once the US got control of the highlands (Afghanistan/Pakistan). >fighting the lust I bet lol, it's a central american thing, wanting to kill you while at the same time wanting to make family. Dangerous stuff. >Sorry for the /tv/ derail here lmao No problem at all, it's a visual medium and like you said, it's not like meat autism isn't very on topic. I don't think the BO will mind us or something >:^) He was also in Carlito's Way too, that's where they ripped off Ken Rosenberg aka Carlito's jewish coke addicted lawyer >I dread this concrete jungle and want out Pops, who travelled to Chubut some years ago for some contract, said it was a great feeling place. I don't know the labor market back there but at least here and having lived in big cities there's no comparison to a mid-level city who still feels rural, it's the best of both worlds but it doesn't last that long. Also i don't know how the social fiber is there, here we move almost like clans so it's double the cool points. City living is unforgiving in terms of time. >but it made my burritos less enjoyable >cilantro >in burritos What you doing bro Cilantro is very herbal so it should be added a bit less than lettuce or parsley, and something strong to counter it like onions or raddish. Usually also used in thick stews as said countermeasure, the odd time with grilled meat (case in point) and always raw, hence why i found strange it was inside a burrito unless it was a grilled meat burrito. If eaten directly it grows to be bitter and bit nauseating, i think that's the point you met. It's kinda like basil, fresh and sparingly to pair with thick rich stuff. If you used it that way then i don't know what to say, one of the first i've met that are cautious towards the angel's green. >superabundance of Russian glass here Jelly, our market is kit lenses and pic related. Cheap deals but with questionable lenses and the possibility of a knife duel if you decline the deal in the meeting point.

>>354 >Cual control de la consola quieres? >El negro! >wachoo sai u beaner mofo Kek, black fragility at its finest. >Back then it wasn't often but in Tucson, from 2014 or so to this day, when we saw the newcomer California/anywhere black people near it was universally known we had to speak ear to ear and watch our backs most of the time, they weren't common to see but they got transplanted in in masse. Bunch of animals but i am just being redundant if i go further, the only fun tidbit i might add that i haven't read in imageboards is the Best Buy clerks taking you aside to talk more relaxed but also to have a vantage point and keep an eye on them while they were answering our questions, basically reposition themselves to not give them their backs. Americans do not exaggerate when they talk about never relaxing. Jesus man, I wonder how often they chimp out. Best part of it is they'd call you racist for watching your back but would also cheer if they got away with some sucker punch from the back or worse. I wonder how many times they fucked up and messed with some cartel guy without knowing. >Business, he's a glowie who bought the jap imageboard and the biggest anglo-speaking alternative to 4chan, at a constant loss to monitor the narrative or invent it if you believe he's Q, i can buy it. American doctrine is like that, own everything and simulate a market, they buy all the drugs from latin american cartels and simulate there's different parties, in reality the cartels sell to the same guy/agency and shit hit the fan when cartels started finding new clients some 16-17 odd years ago, namely the chinese/Singapur proxies who push it in Oceania using "investors" once the US got control of the highlands (Afghanistan/Pakistan). I'm not sure that's the reason, but it wouldn't surprise me if it were the case. I think it's more about the grift. Hell, Codemonkey is running for Congress or Senate in Arizona. >lol, it's a central american thing, wanting to kill you while at the same time wanting to make family. Dangerous stuff. I think it probably happens in most places, women getting turned on by the bad guy they simultaneously hate. But being Argies the getting wet part gets more intense than usual, if you'll excuse the bragging :^). >No problem at all, it's a visual medium and like you said, it's not like meat autism isn't very on topic. I don't think the BO will mind us or something >:^) kek >He was also in Carlito's Way too, that's where they ripped off Ken Rosenberg aka Carlito's jewish coke addicted lawyer Now THAT is some interesting trivia. >Pops, who travelled to Chubut some years ago for some contract, said it was a great feeling place. I don't know the labor market back there but at least here and having lived in big cities there's no comparison to a mid-level city who still feels rural, it's the best of both worlds but it doesn't last that long. Also i don't know how the social fiber is there, here we move almost like clans so it's double the cool points. City living is unforgiving in terms of time. Yeah it's terrible, I'm hoping to finish my degree soon and fuck off this place already. Maybe go to Puerto Madryn, it seems nice. I'm doomed to be a coastie in any case, having no coast is too depressing. Maybe I could move to your country to Acapulco or Cozumel :^). It's probably too hot for me there though, I think I'll just go south. Usuahia would be tempting if it wasn't so remote, like I'd enjoy the weather but I'd like to visit my folks now and then. >What you doing bro Kek, found a recipe and ran with it. >Cilantro is very herbal so it should be added a bit less than lettuce or parsley, and something strong to counter it like onions or raddish. Usually also used in thick stews as said countermeasure, the odd time with grilled meat (case in point) and always raw, hence why i found strange it was inside a burrito unless it was a grilled meat burrito. If eaten directly it grows to be bitter and bit nauseating, i think that's the point you met. It's kinda like basil, fresh and sparingly to pair with thick rich stuff. I had onions, but I put too much cilantro. Precisely like it was parsley kek, definitely not as much as if it were lettuce though. >If you used it that way then i don't know what to say, one of the first i've met that are cautious towards the angel's green. I think you're probably right about the eaten directly part, it was in the liquid part of the burrito mix I had in the oven. >Jelly, our market is kit lenses and pic related. That's rough. If I recall correctly early Rokinon is pretty much garbage. Not that modern Rokinon is great but they do have some interesting offerings flawed as they are. >Cheap deals but with questionable lenses and the possibility of a knife duel if you decline the deal in the meeting point. Kek, it's like Australia where everything wants to kill you. I guess the desert puts everyone at the edge.

>>362 >I wonder how often they chimp out Often but it's more around trying to steal something, when they cannot steal they smash it. Those places invite every kind of loon and in the US lunatics are much more common. >messed with some cartel guy without knowing. Cartel workers and true grit fronstiermen (US nationals hence being able to fight without being kicked out the country) usually dress very regionally (work boots, jeans, leather items, thick shirts and often checkered, hats) or suspicious (big cap, big sunglasses, move sideways, have fannypacks on their sides to hide gun) so niggers keep their distance. Even monkeys know not to mess with crocs, plus in Arizona you can still carry a gun without being concealed, i've seen many americans going around with a revolver on their lap but often whiteheaded oldfags, the young adults conceal carry for imaginary operator points. >Codemonkey is running for Congress or Senate in Arizona. He is? i wouldn't be surprised as Arizona transplants vote for more foreigners (McCain, Rothschild) but he can't even say he lived there, i have more points than him in that regard. Poor Arizona. >if you'll excuse the bragging :^). Back in the day it was spaniards, then americans, it's a cultural thing, it kinda still happens to our regional kinsmen when we dress like a hitman from old westerns. Women like captors, it's in their sick feeble mind, but soap opera villains are much more endearing for obvious reasons lol. >Acapulco or Cozumel I take you are jesting lol, one gets 25 kills a day and usually under a permanent media censor wrap to keep tourists coming (massive pedo rings too, Podesta's brother came often via consulate) and the other is as expensive as living in an US city and no jobs aside from services like food or selling your meat. Unless that's your ticket, then it's okay but cono sur accents usually bring the primal hatred of the low-income southern beasts. Maxi's goal still lives on. >liquid part of the burrito mix I am sweating, i still don't know what you cooked. Burrito is like a taco, it's a vehicle rather than a plate itself, just like an empanada de harina would be. It's a quick repellent to southerners too because they hate wheat tortillas, i would try chorizo & eggs to get a hang on "liking them" (chorizo in this case marinated spiced ground beef as chorizo in your land actually means the original sausage recipe) then burro de asada which is often eaten with leftover grill meat minced and mixed with fresh veggies (tomato, onion, cilantro) and sometimes also a bit of gratinated cheese and northern bean paste (beans refried with lard several times and red chili powder). If you ate them with a liquid guiso like picadillo or merely what mutts call taco meat, which is an aberration of tomato paste with ground beef and onion powder, then it kinda works but needs a thicker tortilla as it might go soggy although for some reason americans like soggy wheat tortillas, here you ask for another one or your money back if you get served a soggy like that. The burrito presentation's main appeal is having both ends closed and the possibility of two "chambers", these via the wrapping method. The chambers are if you want a certain ingredient in one side and the main one in another but for some reasons don't want both to mix together until after the bite, it varies wildly depending on the personal tastes of the cook, often they don't put anything in the small chamber so you can add table sauces inside after every two bites or so (chili sauce, plain cream, cilantro cream, etc). If i had an electric tortillera i would def make a tutorial about making it all from scratch and post it in... i don't know, maybe /oven/? they don't even post food and blacked.moe is not cricket for me. Also i am dying of hunger buddy, need a job fast so maybe i won't be around that often because most of the available ones suck in terms of hours. Moved out and live pleasantly in an apartment now (lol karma) aside from not having money because i spend it all doing said move, i say this because i will test some lenses i have soon and i might have to sell them, wanted to buy others (the actual ones i wanted) and have them all in the same spot to test them akin to the 200mm comparison but guess that won't happen, we will have to imagine their side by sides when i get the others one day. 105mm and 135mm comparisons, somewhere this week, today was jobby job searching and i only found 250 bucks a month candidates, perhaps that is my destiny this year.

>>364 >Often but it's more around trying to steal something, when they cannot steal they smash it. Those places invite every kind of loon and in the US lunatics are much more common. Nature is amazing, kek. >Cartel workers and true grit fronstiermen (US nationals hence being able to fight without being kicked out the country) usually dress very regionally (work boots, jeans, leather items, thick shirts and often checkered, hats) or suspicious (big cap, big sunglasses, move sideways, have fannypacks on their sides to hide gun) so niggers keep their distance. Oh I see. A bit like the twins from Breaking Bad. >Even monkeys know not to mess with crocs, plus in Arizona you can still carry a gun without being concealed, i've seen many americans going around with a revolver on their lap but often whiteheaded oldfags, the young adults conceal carry for imaginary operator points. I'd conceal carry too tbh, the visible gun makes you a target to eliminate. >He is? i wouldn't be surprised as Arizona transplants vote for more foreigners (McCain, Rothschild) but he can't even say he lived there, i have more points than him in that regard. Poor Arizona. I suppose it has to do with it being the state that's the most Q-aligned, the state of the audit. Now, running in the election doesn't mean he'll win but it's easily the best state for him to try. Take a look, it's for US Congress this August: https://ballotpedia.org/Ron_Watkins >I take you are jesting lol, one gets 25 kills a day and usually under a permanent media censor wrap to keep tourists coming (massive pedo rings too, Podesta's brother came often via consulate) and the other is as expensive as living in an US city and no jobs aside from services like food or selling your meat. Unless that's your ticket, then it's okay It has to do with Acapulco appearing in Out of the Past and Cozumel in its remake, Against All Odds. I think I actually meant the more mainstream Cancún instead of Cozumel but didn't remember the location so I went off the first result I found. Should have just said "Yucatán". Nice pic and flows well with these themes by the way. >cono sur accents usually bring the primal hatred of the low-income southern beasts. Maxi's goal still lives on. Nothing like a world cup to fuel some bad blood lol. >I am sweating, i still don't know what you cooked. Burrito is like a taco, it's a vehicle rather than a plate itself, just like an empanada de harina would be. kek, here's the abomination as taken with the Sigma 24mm that won't stop down. I think I hadn't cooked the meat yet at that point, looks pretty red. In the end it went much drier. The recipe called for having the whole filling somewhat wet. I used some premade tortillas, the largest I could find. Azteca was the brand, they're made in Spain which is probably infuriating to hear to a Mexican lol. >It's a quick repellent to southerners too because they hate wheat tortillas, i would try chorizo & eggs to get a hang on "liking them" (chorizo in this case marinated spiced ground beef as chorizo in your land actually means the original sausage recipe) then burro de asada which is often eaten with leftover grill meat minced and mixed with fresh veggies (tomato, onion, cilantro) and sometimes also a bit of gratinated cheese and northern bean paste (beans refried with lard several times and red chili powder). Well this was a bit similar to that burrito de asada, but I added bell peppers and the meat was pork head of loin (bondiola). >If you ate them with a liquid guiso like picadillo or merely what mutts call taco meat, which is an aberration of tomato paste with ground beef and onion powder, then it kinda works but needs a thicker tortilla as it might go soggy although for some reason americans like soggy wheat tortillas, here you ask for another one or your money back if you get served a soggy like that. I gave them a bake after assembling them but I did have trouble anyways, in part because the biggest tortillas I could find weren't quite big enough. >The burrito presentation's main appeal is having both ends closed and the possibility of two "chambers", these via the wrapping method. The chambers are if you want a certain ingredient in one side and the main one in another but for some reasons don't want both to mix together until after the bite, it varies wildly depending on the personal tastes of the cook, often they don't put anything in the small chamber so you can add table sauces inside after every two bites or so (chili sauce, plain cream, cilantro cream, etc). Mine were super simple, like a cannelloni with closed ends because I could barely wrap it lol (and didn't know about this two-chamber thing until now). >If i had an electric tortillera i would def make a tutorial about making it all from scratch and post it in... i don't know, maybe /oven/? they don't even post food and blacked.moe is not cricket for me. Also i am dying of hunger buddy, need a job fast so maybe i won't be around that often because most of the available ones suck in terms of hours. Moved out and live pleasantly in an apartment now (lol karma) aside from not having money because i spend it all doing said move, i say this because i will test some lenses i have soon and i might have to sell them, wanted to buy others (the actual ones i wanted) and have them all in the same spot to test them akin to the 200mm comparison but guess that won't happen, we will have to imagine their side by sides when i get the others one day. >If i had an electric tortillera i would def make a tutorial about making it all from scratch and post it in... i don't know, maybe /oven/? they don't even post food and blacked.moe is not cricket for me. That'd be cool. >Also i am dying of hunger buddy, need a job fast so maybe i won't be around that often because most of the available ones suck in terms of hours. Moved out and live pleasantly in an apartment now (lol karma) aside from not having money because i spend it all doing said move, i say this because i will test some lenses i have soon and i might have to sell them, wanted to buy others (the actual ones i wanted) and have them all in the same spot to test them akin to the 200mm comparison but guess that won't happen, we will have to imagine their side by sides when i get the others one day. >105mm and 135mm comparisons, somewhere this week, today was jobby job searching and i only found 250 bucks a month candidates, perhaps that is my destiny this year. Sorry to hear that buddy, good luck with the search, I hope you find something soon!

>>366 >A bit like the twins from Breaking Bad Yes except without the suits, or the machetes, or being nigger-faced mulattos lol >a target to eliminate I guess, although for someone against lowly animals it's pretty good but if you stumble upon agent smith trying to cover something then it's game over from the first minute. >the state of the audit lol, Maricopa is a quarter fronstiersmen who are our locals but with a US passport, i laughed when they were one of the few who wanted the audit despite not being even american in its traditional WASP sense, to be fair very few in that county are and it's where most of transplants are, Rothschild mayor/Scottsdale jews included. Good for them i guess lol but i wouldn't get my hopes up, they are against people who put nuclear silos near the cities without warning the population or anything. >Should have just said "Yucatán" Spicy subject there but that is correct, i wrote too much about that but guess i better not post that much. Will miss the chance to mention mexas are uber jews. >"Azteca" spaniard tortillas Puzzling to hear but i am not mad nor surprised, you can probably guess how much southerners disdain wheat flour tortillas that spaniards have to sell them, we have openly and mediatically bullied them to submission for trying to replicate them. I doubt what they taste like but works in a pinch for someone far away and without a tortilla pre-cooking machine. >I added bell peppers Jesus, well a chef is his own God. Pork loin is a fine pick, we also do Adobada which is the tender pork pieces fillet'd and marinated for days inside the fridge with a mix of garlic, oregano and red chili powder, a bit of lard too sometimes. Grilled or stir fried then minced, served with guac and onions although rarely with cilantro due to the red chili sauce content. (In pic related you can see the guac inside the inner chamber) >I gave them a bake wat, i sure hope you mean seal them in a pan rather than putting them in an oven. Baked burritos sounds so bizarre, it's like frying yogurt, guess you had a reason to do that. >biggest tortillas I could find weren't quite big enough. You can make thumb sized burritos, that's why the diminutive lol, the burros and the draft burros do use another kind of tortilla exclusive to our area and hard to pack for wide distribution due to frail when water dehydrates, they are traditionally made with only flour and water (and salt), heavily kneaded to pull all the gluten and extended to family pizza sizes, you can add tallow to the mix too to give another flavor but the kneading is the key. What southerns always miss and seethe about is that the wheat tortilla is very elastic and not bread-like and crumbly like thick maize tortillas, so everytime Bimbo and Wonder promoted their tortillas they always blasted back because local target users always detected it wouldn't be good by mere eyesight and didn't even taste them. Americans make tortillas with potato flour so they get extra banter too, they confuse the draft wheat tortilla with lebanese bread which is somewhat elastic but crumbles when cold rather than breaking/shattering plus it's very thick in comparison, this is related to the origin on the southerner lie and invention of the myth that our flour tortilla is lebanese/jewish in origin, they are tripping and still 300 years later don't get that it's the result of indians kneading wheat flour dough in stones for a long time as it were hard corn and ending up gluten bombing the dough and making chewy gum-tier tortillas that taste like a bread's soft chewy interior. I can also post how to make that tortilla but i never really learned how to extend them to their big sizes, i can try anyways but currently don't have a burner where to cook them, their diameter varies but it's around 40 to 60cm compared to the usual 15 to 20cm.

>>368 >Yes except without the suits, or the machetes, or being nigger-faced mulattos lol kek >I guess, although for someone against lowly animals it's pretty good but if you stumble upon agent smith trying to cover something then it's game over from the first minute. Yeah, in case of a mass shooter for example if he sees a gun he's gonna prioritize that. Same with an armed robber. >lol, Maricopa is a quarter fronstiersmen who are our locals but with a US passport, i laughed when they were one of the few who wanted the audit despite not being even american in its traditional WASP sense, to be fair very few in that county are and it's where most of transplants are, Rothschild mayor/Scottsdale jews included. Good for them i guess lol but i wouldn't get my hopes up, they are against people who put nuclear silos near the cities without warning the population or anything. >Spicy subject there but that is correct, i wrote too much about that but guess i better not post that much. Will miss the chance to mention mexas are uber jews. kek, please do post about it. >Puzzling to hear but i am not mad nor surprised, you can probably guess how much southerners disdain wheat flour tortillas that spaniards have to sell them, we have openly and mediatically bullied them to submission for trying to replicate them. I doubt what they taste like but works in a pinch for someone far away and without a tortilla pre-cooking machine. To be fair, I haven't seen corn tortillas either imported from Mexico. They come from Spain too, Mission Wraps. >Jesus, well a chef is his own God. Pork loin is a fine pick, we also do Adobada which is the tender pork pieces fillet'd and marinated for days inside the fridge with a mix of garlic, oregano and red chili powder, a bit of lard too sometimes. Grilled or stir fried then minced, served with guac and onions although rarely with cilantro due to the red chili sauce content. (In pic related you can see the guac inside the inner chamber) >wat, i sure hope you mean seal them in a pan rather than putting them in an oven. Baked burritos sounds so bizarre, it's like frying yogurt, guess you had a reason to do that. Here's the recipe I followed (I omitted the soy sauce though): https://es.tastemade.com/videos/burrito-de-cerdo/ It's been a while since I made it so I didn't remember well, but I had a huge bowl of salsa criolla and that's where the bell peppers were. It was pretty nice save for the excess cilantro (which I ended up toning down by manual removal lol). Ate off that cooking session for the following three days. The pork gets a nearly pulled pork like texture. I get that the recipe is probably an abomination in terms of authenticity but it was pretty nice despite that. >You can make thumb sized burritos, that's why the diminutive lol, the burros and the draft burros do use another kind of tortilla exclusive to our area and hard to pack for wide distribution due to frail when water dehydrates, they are traditionally made with only flour and water (and salt), heavily kneaded to pull all the gluten and extended to family pizza sizes, you can add tallow to the mix too to give another flavor but the kneading is the key. What southerns always miss and seethe about is that the wheat tortilla is very elastic and not bread-like and crumbly like thick maize tortillas, so everytime Bimbo and Wonder promoted their tortillas they always blasted back because local target users always detected it wouldn't be good by mere eyesight and didn't even taste them. I can relate to that problem, I had to watch for the tortillas breaking when wrapping. They're good enough for quesadillas but that's it. >Americans make tortillas with potato flour so they get extra banter too, they confuse the draft wheat tortilla with lebanese bread which is somewhat elastic but crumbles when cold rather than breaking/shattering plus it's very thick in comparison, this is related to the origin on the southerner lie and invention of the myth that our flour tortilla is lebanese/jewish in origin, they are tripping and still 300 years later don't get that it's the result of indians kneading wheat flour dough in stones for a long time as it were hard corn and ending up gluten bombing the dough and making chewy gum-tier tortillas that taste like a bread's soft chewy interior. Interesting insight, I'm a pleb when it comes to kneading related stuff lol. >I can also post how to make that tortilla but i never really learned how to extend them to their big sizes, i can try anyways but currently don't have a burner where to cook them, their diameter varies but it's around 40 to 60cm compared to the usual 15 to 20cm. Speaking of that, can you still grill now in your new apartment or are you as fucked as I am?

>>372 >in case of a mass shooter for example if he sees a gun he's gonna prioritize that. Same with an armed robber. You are right although nigger robbers and angsty shooters usually don't check that much, there was a memory holed mass shooting in a church where an oldfag cowboy slinged his open revolver from the front and repelled the shooter, then gave chase into the highway until the shooter died from the wounds inside the car somewhere later. It was an obvious case of guns working hence being forgotten the very next day despite a somewhat high casualty count (5 or something around that i think, inside a church). >Mission Wraps. Oh ok, Mission is a New Mexico brand i think, it is probably the best one in terms of mainstream stuff, most of their stuff sucks compared to local but their tostadas/chips are top-tier and better than the majority of the equivalent stuff here aside from the fried tostada variant which is perhaps the most popular way. The problem with wide distribution is the ingredients to be consumed on the spot like lard/tallow/roux/creams, and because most of the northern stuff is made with either lard or tallow americans forfeit a big part of the sazon/accent for shelf life. Sadly them trying to replicate what they eat made them also forget how to season and accentuate their own food aside from smoking. Something similar happened to the brits but the other way, they depended too much on spice imports from asia that they forgot their own seasonings like the fruit sauces. >Here's the recipe I followed (I omitted the soy sauce though): Soy sauce? Jesus, let's see: Well that was interesting, can't say i have seen that locally or around our 3 neighbor states. Have to say putting all ingredients in the same bowl is bizarre to me when they get cooked "half", usually tomato/onion/cilantro or the so called bandera sauce is put raw and in the middle of wrapping, not cooked per se. It's the anathema to italian cuisine, fresh herbs with cooked meat, but it's usually a staple of meso and aridoamerican food as controlling cilantro (or the quelite greens in general) to not get bitter at cooking is pretty tough, the only green inside the bowl i can think of is spinachs, like the pork ribs in green sauce and spinachs accompanied with red rice (rice fried and cooked with blended tomato and onion). I also have to note that tomato and onion do get cooked with meat sometimes but they get blasted (More on that later i see) Tons of cheese there and baking it seems counteractive as tortilla shatters, unless this was the typical bread tortilla made in factories, haven't tasted Mission tortillas other than the maize ones, which taste like corn alright but not in the good way as one can taste the baking soda. >pork gets a nearly pulled pork like texture Yes it looked like that, have to say that's extra rare too as cooked pork inside burritos is done fried so it can preserve a chew similar to beef, say as in cubes of Bife Corto/New York. When it gets cooked to the point of pulling, usually using the leg/pierna, it is done in abundant sauce of certain style, funny i actually did pork yesterday but in red chili (carne con chile de puerco desmenuzado) it's the "original" version of kinda american's chili con carne but with meat and chili unlike americans who replace the chili with tomato sauce and the carne with beans. Fuck it, might as well post what it is about: In second pic i put 5 images i peaked using the screen and selected the wrong plane, sorry bout that, had to use a f1.8 first one is what the meal portion looks like, the red part is the protein: The chunks of pork leg have to be fatty, they have to because of the consistency later on, they are sealed on high heat with a tiny wee bit of lard, salt and colorado chili powder, placed in a bowl and then we throw onions in petals, chopped garlic and tomato cleaned and minced, we add colorado sauce oregano (maybe some bay leaves) and some water until we top it, the ratio depends on taste because colorado sauce is made in certain ways but most are kinda strong and somewhat bitter if not toasted well. Then we cook it for 3 hours, in my pressure pot way i did it if it was italian this time, 60 minutes on pressure and then 2 hours on slow but i think you can get away with 100 or 120min on pressure only, the point is to obliterate the fat out of the chunks and liquidify the veggies so it mixes with the sauce, it goes from deep red bitter to stock flavored bright red, if we use bones or loin the sauce in the fridge will turn jelly out of the collagen while using leg or belly, like the recipe supposes, will make the sauce a fatty brick as it were butter or merely very thick. It usually lasts more days this way. Mind you this recipe has 3 or 4 variations, this particular one ends up with the sauce being stirred around so the pork starts separating or being pulled out of its form, other ways include being beef only and in cubes along with refrying it, adding potato cubes to it and not refrying it, the pulled beef/pork way or what i was going to do with this one (was going to buy potatoes tomorrow) the cheap highway pork burro which is pulled pork and then later add finely grated potato (to make it look like streaks) boiled in the sauce or in clean water tinted in red coloring; it is then mixed with the main sauce and meat and served as it were "all meat" despite the portion only being a third of real meat, the sauce is so rich and meat so soft one cannot differentiate if we put it inside a burro and with extra veggies like chopped onions. That's how to sell cheap, or high while scamming unsuspecting tourists in shitty tourist cities. The other paste there is 2-times refried beans, 3 times (the famous frijoles de bolita) would make it too dry and in this case they are used to counter the thick paste with both a softer texture (creamy) and in taste (mild compared to the sauce). One can also use merely refried once beans but those can make the thing even more soggy. So the second image is the tortilla and the placement of the bean paste, this tortilla in specific is far from the ideal choice but it was the one i had in the fridge, it is thicker and smaller, called the taquera as it is made to only fold it in the middle. I cannot make a second chamber with this one without breaking the thing but the placement is there to showcase the concept behind it. Third image is where to fold to create the second chamber, this is to isolate the inner ingredient if one wished so, many cooks leave this empty and add the paste on top of the fold so one can fill the chamber with sauces on the table if we wanted to. Fourth image is said position of the outer ingredient and usually the main one, on top of the fold and leaving a space on the wings so we can fold them in and then start rolling it. The inner ingredient does not necessarily have to save said space so when one munches the first bite we get a mouthful of only the inner ingredient or merely not a dry bite. This was conceptual, in reality it is quite a thick and small tortilla (diameter of 10 or 12cm) and i could not roll it with 2 chambers, so i placed both inside the inner/only chamber and then rolled it, sealed the union (edge of the tortilla must be sealed in the middle of the roll so it doesn't end up being like a tongue that can get open in a bad hand movement) then cut in half in this fifth image, you can see the bean mixing with the sauce in the top part and the streaky nature of the pulled by stir meat. Regional food has certain unwritten rules like italian food (the french did write most anything so they are not included) so some stuff can be easily discerned as not local or unorthodox by mere ingredient listings; one cannot be so tough on people replicating because nobody wrote the rules, one such case is ball pepper, seldomly used here due to its heyday scarcity but it is very popular in the caribbean and gran colombia area (Colombia, Venezuela, Ecuador) as part of their guiso bases (carne mechada comes to mind) so when one sees such ingredients included i can suppose it was devised outside the area. Comino for example is used to grill and fry pork but not to cook in oven/in the juices but in Colombia they use it in every case, Olive oil is very rarely used due to tallow and lard being widely available plus our italians use burro/butter, soy sauce is kinda new in the region and back in the day we had english sauce or nowadays Maggi sauce which is basically wheat sauce. Nothing inherently bad with that one well, maybe except the cooked cilantro and the indu black sugar which tastes too herbal while also adding honey which is fine by itself just surprised and i can even add pulled pork does not have cheese either due to texture (another unwritten rule, who invented these lol). In terms of sandwiches or tortas this recipe does fit like a glove, torta de pierna/pernil/puerco is pulled pork without strong sauce, served with veggies and gratin cheese. I would think this was a fancier local pierna recipe if the guy ended up putting it in a buttered up bread. >I'm a pleb when it comes to kneading related stuff lol. Tortilla dough is very similar to chinaman noddle dough, if you've made or seen somebody doing ramen then it's practically the same but with our stuff being more in the edge of the stickiness point due to the tallow. >can you still grill now in your new apartment or are you as fucked as I am? No department here is complete without a grilling post, mein freund, inside i don't have a spot but outside at the door i have a concrete strip, it's around 2m by 6 or 7m. But it's just floor, i don't have a surface to place or fix the wok and i left the fan front plate with its respective owner so i need to buy either a grid or a new grill, i think i can get one loaned as an uncle doesn't use his small one because he got addicted to baking stuff and he grills in my family house anyways. Even if i hadn't i would jump onto the roof, it is a sin to not let a man grill in these lands.

>>372 >please do post about it. Just that Cancun/Cozumel are Yucatan but Mexican government and its sheep aka most of the population say it's Quintana Roo, truth is the gov invaded Yucatan not that long ago in terms of history (late 19th century) and the rebel areas were subjugated and federalized, Cancun and Cozumel were Yucatecan/Mayan strongholds but made federal cities (no mayor, open city for everyone to come) and until much later (1940's aka middle of WWII) put in a separate state so Yucatan could not play rebel games again. Despite having few years in their bag as independent the fact is they were de facto autonomous for a couple centuries, let alone the mesoamerican region was dominated by them in the pre-hispanic era for more centuries too and if you believe the legends, they are the direct somewhat distant older cousins of the Incas When i went there (Cancun, Cozumel) in both times there were few natives, most people were tourists and chimps from the worse areas being service workers for tourists, such is the destiny of ex-federalized places. In Chichen Itza i was laughing that i saw no one making mayan food or selling mayan-made stuff, only southwestern chimp stuff and central/capital city food, lemon soup, cochinita pibil or fruit fish nowhere to be found despite being inside the real Yucatan. Kid you not i saw choripan or something similar to it (bread stick, parsley in oil, thick sausage) in the near areas first than actual stuff that looked like their own food. It's easy to recognize the Yucatecan gene from the southwest chimp despite historically both being neighbors: Yucatecans are midgets but have normal-sized heads, this makes for a striking appearance as they look like anime characters or aliens but red with squinty eyes and long noses, southwestern devils are just as short but have small heads and mongol-shaped (cone shaped top, wide jaw/neck area) and they are more brownish and eyes either as squinty or jumpy, in strong sun the former will shine red while the later will turn darker, kinda how a south german will turn swarthy orange while a nord will start getting freckles and sunburnt marks. Historically yucs are exceedingly smarter or at least more precluded to the higher crafts while the others simply don't other than in very precise spots that they like to brag about but scorn the fact these were few of the capital cities the mayans had in the region (Taxco, the Soconusco city state which was also invaded and annexed by the gov). Somewhat the same applies to Mesilla and the Baja California, except Mesilla was too much of a rebel and sold to the states after killing a bunch of sedentary loyalist injuns and the Bajas also got a massive genocide campaign perpetrated by a southwest injun gov (lol irony, reds against browns, no spaniard involved) and in the same 1940's we mentioned before they were given a government although quite later and partly because the president at the moment, who replaced the massive commie before, got into a fight with the congress because (((they))) wanted to gift it to the displaced jews of the war. The Prez slapped some heads and made them sovereign along with making national parks out of the empty areas to avoid sold-out southern congressmen from doing anything funny, in fact California was getting some money to fund new infrastructure there implying some kind of future annexation. Still the place was empty for a while and most of the population sans a couple of cities are chuck filled with the same trash that sells chinese-made figures and capital city insectoid food in the ancient sites in the south, Los Cabos twin cities is an example, almost no one is native from those cities and finding someone from there in another place like for example my own town is extremely rare, they almost never get out or if they do they travel to their hive in the southwest, sans the americans who merely travel to the U.S. by plane. These things are usually kicked out from history books and done so since the 40's, promulgated by the commie president of that time along with miscegenation (Raza Cosmica ideology) and barring of old injun names (Reforma Ejidal), because for obvious reasons there's lots of wood to fan a good balkan-tier fire here. Anyone who opens a history book becomes somewhat radical hence why History degrees are very underfunded in any university of the nation sans Aztec pre-hispanic studies, mayans get a kick in their arse too but in Yucatan they are normal to hear about, they have their own thing going and much more explicit than us because they still speak mayan, if you go there they will speak in spanish but in normal conversation among themselves they do not use it. A supposedly common banter i heard between yucs and people from Quintana Roo is selling stuff, if a latter place dude traveled to sell a car, some clothing or something the former yucs will supposedly often reply if it comes with their mother too, or their dignity i heard once but mother is more punishing lol, even if they are not interested they will ask just to insult the vendor. Tons of bad blood, it is not a brother rivalry like we do with some of the neighbor states, other than California maybe because nobody likes them. Country is like a small empire run by headless chicken but who all agree more territory is better, all ruled from the same 4 or 5 blocks in a city far away, making laws to get more taxes to subsidize their own city state.

>>373 >You are right although nigger robbers and angsty shooters usually don't check that much, there was a memory holed mass shooting in a church where an oldfag cowboy slinged his open revolver from the front and repelled the shooter, then gave chase into the highway until the shooter died from the wounds inside the car somewhere later. Oh yeah the proverbial good guy with a gun. I saw the news back then, didn't remember it was a revolver though. The media memory-holing it is par for the course. >Oh ok, Mission is a New Mexico brand i think, it is probably the best one in terms of mainstream stuff, most of their stuff sucks compared to local but their tostadas/chips are top-tier and better than the majority of the equivalent stuff here aside from the fried tostada variant which is perhaps the most popular way. These are made in Spain, but because of your post I decided to look it up and the brand apparently started in the San Fernando Valley of LA, California. >Soy sauce? Jesus Yeah, awful lol >Well that was interesting, can't say i have seen that locally or around our 3 neighbor states. Have to say putting all ingredients in the same bowl is bizarre to me when they get cooked "half", usually tomato/onion/cilantro or the so called bandera sauce is put raw and in the middle of wrapping, not cooked per se This was more criolla than proper bandera, but it was nice nevertheless >It's usually a staple of meso and aridoamerican food as controlling cilantro (or the quelite greens in general) to not get bitter at cooking is pretty tough, the only green inside the bowl i can think of is spinachs, like the pork ribs in green sauce and spinachs accompanied with red rice (rice fried and cooked with blended tomato and onion). I also have to note that tomato and onion do get cooked with meat sometimes but they get blasted (More on that later i see) Good tip, also made me curious about red rice. My diet currently prohibits rice but I'll eventually give it a try once it's over. >Tons of cheese there and baking it seems counteractive as tortilla shatters, unless this was the typical bread tortilla made in factories, haven't tasted Mission tortillas other than the maize ones, which taste like corn alright but not in the good way as one can taste the baking soda. The cheese helps keep it together and tastes nice with it. But yeah, the tortilla crumbling was an issue, as it was it opening up. I ended up using toothpicks to keep it together. >Yes it looked like that, have to say that's extra rare too as cooked pork inside burritos is done fried so it can preserve a chew similar to beef, say as in cubes of Bife Corto/New York. When it gets cooked to the point of pulling, usually using the leg/pierna, it is done in abundant sauce of certain style, funny i actually did pork yesterday but in red chili (carne con chile de puerco desmenuzado) it's the "original" version of kinda american's chili con carne but with meat and chili unlike americans who replace the chili with tomato sauce and the carne with beans. So the "beaner" thing is actually American? top kek >Fuck it, might as well post what it is about: In second pic i put 5 images Looks tasty. I think your tortillas have more fat than the ones I buy premade because of the translucent/shiny look. Probably more flexible and tastier. >i peaked using the screen and selected the wrong plane, sorry bout that, had to use a f1.8 Don't worry, it's fine. >first one is what the meal portion looks like, the red part is the protein: The chunks of pork leg have to be fatty, they have to because of the consistency later on, they are sealed on high heat with a tiny wee bit of lard, salt and colorado chili powder, placed in a bowl and then we throw onions in petals, chopped garlic and tomato cleaned and minced, we add colorado sauce oregano (maybe some bay leaves) and some water until we top it, the ratio depends on taste because colorado sauce is made in certain ways but most are kinda strong and somewhat bitter if not toasted well. >Then we cook it for 3 hours, in my pressure pot way i did it if it was italian this time, 60 minutes on pressure and then 2 hours on slow but i think you can get away with 100 or 120min on pressure only, the point is to obliterate the fat out of the chunks and liquidify the veggies so it mixes with the sauce, it goes from deep red bitter to stock flavored bright red, if we use bones or loin the sauce in the fridge will turn jelly out of the collagen while using leg or belly, like the recipe supposes, will make the sauce a fatty brick as it were butter or merely very thick. It usually lasts more days this way. Very interesting. Basically you make gellatin sauce, lol. Way beyond my pay grade I must admit, I'm a complete ignoramus when it comes to store-able/canned food made at home. The most technically sophisticated thing I ever do are probably caramelized onions. >Mind you this recipe has 3 or 4 variations, this particular one ends up with the sauce being stirred around so the pork starts separating or being pulled out of its form, other ways include being beef only and in cubes along with refrying it, adding potato cubes to it and not refrying it, the pulled beef/pork way or what i was going to do with this one (was going to buy potatoes tomorrow) the cheap highway pork burro which is pulled pork and then later add finely grated potato (to make it look like streaks) boiled in the sauce or in clean water tinted in red coloring; it is then mixed with the main sauce and meat and served as it were "all meat" despite the portion only being a third of real meat, the sauce is so rich and meat so soft one cannot differentiate if we put it inside a burro and with extra veggies like chopped onions. That's how to sell cheap, or high while scamming unsuspecting tourists in shitty tourist cities. Nice, wouldn't have imagined it. To be fair it's not scamming if you don't tell them it's 100% meat :^). >The other paste there is 2-times refried beans, 3 times (the famous frijoles de bolita) would make it too dry and in this case they are used to counter the thick paste with both a softer texture (creamy) and in taste (mild compared to the sauce). One can also use merely refried once beans but those can make the thing even more soggy. Oh, I thought that was the lard until I read this. Does that paste "glue" the burro? >So the second image is the tortilla and the placement of the bean paste, this tortilla in specific is far from the ideal choice but it was the one i had in the fridge, it is thicker and smaller, called the taquera as it is made to only fold it in the middle. My tortillas were probably taqueras too, that's what I meant by them being too small for a burrito. But I guess with the double folding they'd work better than canneloni style like I tried to do. >I cannot make a second chamber with this one without breaking the thing but the placement is there to showcase the concept behind it. Third image is where to fold to create the second chamber, this is to isolate the inner ingredient if one wished so, many cooks leave this empty and add the paste on top of the fold so one can fill the chamber with sauces on the table if we wanted to. Do they leave it open for the diners to add the fillings and close it? Sounds messy otherwise, trying to stuff the already wrapped thing. >Fourth image is said position of the outer ingredient and usually the main one, on top of the fold and leaving a space on the wings so we can fold them in and then start rolling it. The inner ingredient does not necessarily have to save said space so when one munches the first bite we get a mouthful of only the inner ingredient or merely not a dry bite. >This was conceptual, in reality it is quite a thick and small tortilla (diameter of 10 or 12cm) and i could not roll it with 2 chambers, so i placed both inside the inner/only chamber and then rolled it, sealed the union (edge of the tortilla must be sealed in the middle of the roll so it doesn't end up being like a tongue that can get open in a bad hand movement) then cut in half in this fifth image, you can see the bean mixing with the sauce in the top part and the streaky nature of the pulled by stir meat. There's where my toothpicks come in, I didn't know about the sealing thing so it kept bursting open. That burrito looks super tasty by the way. >Regional food has certain unwritten rules like italian food (the french did write most anything so they are not included) so some stuff can be easily discerned as not local or unorthodox by mere ingredient listings; one cannot be so tough on people replicating because nobody wrote the rules, one such case is ball pepper, seldomly used here due to its heyday scarcity but it is very popular in the caribbean and gran colombia area (Colombia, Venezuela, Ecuador) as part of their guiso bases (carne mechada comes to mind) so when one sees such ingredients included i can suppose it was devised outside the area. Comino for example is used to grill and fry pork but not to cook in oven/in the juices but in Colombia they use it in every case, Olive oil is very rarely used due to tallow and lard being widely available plus our italians use burro/butter, soy sauce is kinda new in the region and back in the day we had english sauce or nowadays Maggi sauce which is basically wheat sauce. Maggi being the brand that also makes stock cubes similar to Knorr? I suppose the idea behind the recipe is to get something doable with what can be readily sourced outside of Mexico. >Nothing inherently bad with that one well, maybe except the cooked cilantro and the indu black sugar which tastes too herbal while also adding honey which is fine by itself just surprised and i can even add pulled pork does not have cheese either due to texture (another unwritten rule, who invented these lol). Brown sugar added a great caramel taste to it admittedly, but yeah the cooked cilantro is probably a mistake. The cheese I like, helps keep everything together. >In terms of sandwiches or tortas this recipe does fit like a glove, torta de pierna/pernil/puerco is pulled pork without strong sauce, served with veggies and gratin cheese. I would think this was a fancier local pierna recipe if the guy ended up putting it in a buttered up bread. Maybe you could adapt it to tortas and become a local sensation :^). >Tortilla dough is very similar to chinaman noddle dough, if you've made or seen somebody doing ramen then it's practically the same but with our stuff being more in the edge of the stickiness point due to the tallow. Interesting, I haven't seen much about ramen but I'm familiar with sticky dough from fucking up homemade pizzas before. I guess I'll have to try making tortillas from scratch, probably with 000 flour for the extra gluten. >No department here is complete without a grilling post, mein freund, inside i don't have a spot but outside at the door i have a concrete strip, it's around 2m by 6 or 7m. But it's just floor, i don't have a surface to place or fix the wok and i left the fan front plate with its respective owner so i need to buy either a grid or a new grill, i think i can get one loaned as an uncle doesn't use his small one because he got addicted to baking stuff and he grills in my family house anyways. That's a relief, grilling is a basic need in my eyes.

>>374 Sounds like you guys dodged a bullet with that president blocking (((them))) from colonizing a piece of your land and then expanding from there. >When i went there (Cancun, Cozumel) in both times there were few natives, most people were tourists and chimps from the worse areas being service workers for tourists, such is the destiny of ex-federalized places. In Chichen Itza i was laughing that i saw no one making mayan food or selling mayan-made stuff, only southwestern chimp stuff and central/capital city food, lemon soup, cochinita pibil or fruit fish nowhere to be found despite being inside the real Yucatan. Kid you not i saw choripan or something similar to it (bread stick, parsley in oil, thick sausage) in the near areas first than actual stuff that looked like their own food. It's easy to recognize the Yucatecan gene from the southwest chimp despite historically both being neighbors: Yucatecans are midgets but have normal-sized heads, this makes for a striking appearance as they look like anime characters or aliens but red with squinty eyes and long noses, southwestern devils are just as short but have small heads and mongol-shaped (cone shaped top, wide jaw/neck area) and they are more brownish and eyes either as squinty or jumpy, in strong sun the former will shine red while the later will turn darker, kinda how a south german will turn swarthy orange while a nord will start getting freckles and sunburnt marks. This was very illustrative and an hilarious read lol. Mexico can be quite fascinating once one starts getting into this stuff, I should visit at some point when I get the chance. Won't happen before a few years though, not before I get my shit together with college. Stuck here for the long haul, when other people have vacations I'm taking overdue exams. >Reforma Ejidal Seems like commies in Latin America are always pushing the same agrarian reform shit, you guys were just a few decades early.

So here it is, time to return this thing after a very long loan: The early-mid 80's Nikkor 50mm f1.8 E mk. II This lens certainly showed me i need new glasses and a focusing screen, despite being relatively "slow" compared to other lenses it certainly brings the shallow DoF shenanigans we must jump into at some point, especially in a full frame setup. As seen in the first pic It is small and very light (150g), pancake-tier although not quite but still somewhat of a bitch at times to focus due to its small ring, it is also a second version of the lens in the E series which were known as plasticky shit to be coupled in plastic chassis electro cameras of the 80's but despite its fame this one is certainly not plasticky: Full metal mount, painted metal filter ring and seems like aluminum "grip" ring hold by metal screws, the only plastic stuff is the rubber focus ring, the aperture ring, front plate and the little chassis left in it to cover the inside. I can also add i bought it along a Nikon plastic film camera (N2000 i think) and that one felt very solid, they used the plastic components for the outer body but the inners felt very much like a solid chunk, nothing compared to the student's cameras like the D3X00 or Canon's Rebel series. The story behind making it is somewhat interesting, seen in one of the pretty cool blogposts by Nikon's lens design department, it talks about the S series version for Japan but our lens is practically the same except it's single coated while their version was multicoated and metal so basically the posterior mk.II version but with more coatings. 6 elements with specially cut non-continuous group joints which supposedly render the DoF a bit busy or like some people say "nervous" but i think this is a bit exaggerated as we will see in the next post. For its time it was damn sharp especially for its entry level price (which goes to this day as the lens can be had for 50 USD or less if shopping in flea markets or thrift stores got the italian leather case, camera and lens for 60 USD) nowadays the lens would be considered just okay but for me, wide open, is pretty decent with spherical aberration doing most of the damage in that setting, the chromatic aberrations performance is just okay if a bit drastic in particular examples but even contemporary lenses suffer from CA near blown out skies so... In the ''Mid Distance" first example i took some shower setting, the hot water steam certainly didn't do the lens any favors to measure its sharpness in the upper half but we can see the CA is not that bad in diffuse scenes, a good example too to check them corners as they suffer in wide open and the pointy DoF rendition at times doesn't help but this will be seen better later. Second example is a classic wide open full frame look, with the bonus of that 70's style "leather in dramatic direct natural light", the lens here shows good detail rendition and neutral colours, so for that look many chase after this lens certainly can do it so no need for more expensive modern stuff i will still buy a faster lens because i am a huge faggot want more pop in mid-long distance scenes The IRL Example is such a case of my eyes and focusing screen deceiving me and backfocusing like a bitch, a lesser one than the portrayed here which was a stray dog fed by the flea market guards and adopted for her friendliness, has a Christmas sleighbell with rope attached to her to add more merriness. Still, one can see this lens' sharpness wide open in the rear view legs, i think it's pretty good but many will want more. Pics are straight-out-of-camera (except the doggy one) and slightly edited in-camera with no extra sharpness meddled with in any example other than a wee bit of contrast to punch them a bit and exposure bumps at times.

So, here's the bokeh whoring pics to check on the aforementioned and supposed thing this lens had: Nervous DoF rendition. But first let's check an equally important thing IMO which is the transition between in-and-out of focus planes aka DoF transition, in this case as with old/low-element lenses it is quite smooth, no clinical "bokeh wall" here but we can see clear vignetting and a bit of barrel distortion, both are important for a subject framed in the center to "pop" but for more technical stuff it is a bit distracting; indeed here in some of the groves in the out of focus areas we can see the nerves coming up so there's some truth to the high-frequency details claim some people do. Also wanted to use that stone table as standard test but i don't have access to it anymore so i will have to find another standard, maybe just the floor and not in a crooked horizon like what happened here. In the "Close Distance" examples we can see the first proofs of the counter argument, second example has a very pointy high-frequency palm tree yet quite in the background to get obliterated in a beautiful painterly way but not creamy like portraitfags would like. Backfocused like a numbnuts again but at least we can see the flowers in the center area in focus. First example is the Minimum Focus Distance at wide open, focused on the small leafs in the center, no nervous shit going on and the transition is Joe Smooth along with good sharpness (if focused in a tiny subject). Good performer here. And at last, the good ol' patented Deutsch angle Bokeh whore test, in the first part we see a contrasting scene in terms of lighting, and the out of focus blobs have a clear outline to them so there's that, many don't like it but i don't find them here to be obnoxious like in other lenses. In the second part we see a more uniformly lit scene and here we can really see how the DoF works in a single go: Painterly and outlined out of focus areas, "veiled" look in the areas close to the focus plane, CA being nasty although the example is tough but overall the lens' nervous fame is somewhat undeserved as in this example the window blinds and broom are pretty pointy Hi-Freq items and they are rendered softly enough I almost forgot the Focus Breathing part, shot these quickly and yeah, it breathes hard, i don't think videofags would like to use such a lens with a tiny focus ring but if there was some loonie who wanted to try then buckle up with not moving the ring at all to begin with because it is notorious in its shifts. Overall as someone who hasn't tried that many lenses to be fair i think this one certainly does the job well enough, it does have some cons here and there but the primary objectives are performed very well and the pros like weight and price certainly cannot be beaten easily, DoF rendition IMO not being a con at all. Would i pick it if i see it again? probably not because i like faster stuff even if it has flaws but i would definitely recommend it for shoestring budgets, i think as far as i've seen in other tests that this one is sharper and better build than its 50mm sub-50-USD competitors like the Helios, the Vivitars or the other Nikkors like the f2, supposedly it is better too than the Pentax 50mm's but not quite as the Takumars or the nowadays overpriced Canon FD which does veils like crazy wide open despite the memes it doesn't pro-tip: it seems it does Later Nikon would upgrade it in the now-widely famous Nikkor 50mm f1.8 D series, which is supposedly quite sharper and has no outlines in its DoF rendition aka creamier, plus autofocus, but under 50 dollarybucks or even less this one is still a competitor for those of us who have no space in the game of getting a hobby surplus fund.

>>384 >>385 At long last I am able to reply. Glasses or not, most focusing screens meant for AF won't show critical focus past f/2.8, so you're indeed way too fast with that to use it consistently unless you resort to live view. The lens looks really cool and the bokeh is dreamy. The sharpness is pretty good, I bet it's outresolving the sensor (one advantage of low resolution). The focal field transition seems more pronounced in the near area than in the distance where it's more gradual. No bokeh wall but it's close in that pic. I think a better example to test nervousness would be to use a few trees in the background but you'd need access to that. Still, the pics posted look good in my book. The one with the plant looks specially nice. Shame about the breathing, being a wannabe-videofag myself that steers me away from the lens. I'm digging the subtle spherochromatism in the flower pic, adds to the dreaminess. That bokeh shot of the door does a nice job showcasing it, pretty sure it beats my Helios (and it should, being f/1.8 as opposed to f/2). >would definitely recommend it for shoestring budgets, i think as far as i've seen in other tests that this one is sharper and better build than its 50mm sub-50-USD competitors like the Helios, the Vivitars or the other Nikkors like the f2, supposedly it is better too than the Pentax 50mm's but not quite as the Takumars or the nowadays overpriced Canon FD which does veils like crazy wide open despite the memes it doesn't pro-tip: it seems it does I'd agree with that assessment save maybe for sharpness. I'll have to test the Helios further but it's allegedly capable of much sharpness, don't remember the values but it was the one lens I decided would be a good fit for my microfilm stock that is equivalent to about 500MP. The problem with the Helios is that it flares like crazy and also has quite a bit of field curvature (terrible for scanning negs but adds pop). >Later Nikon would upgrade it in the now-widely famous Nikkor 50mm f1.8 D series, which is supposedly quite sharper and has no outlines in its DoF rendition aka creamier, plus autofocus, but under 50 dollarybucks or even less this one is still a competitor for those of us who have no space in the game of getting a hobby surplus fund. Yeah, same with the Helios for me. I got two of them and a camera for $40 kek. Money talks. Even if you have a large budget it's cool to have some ultra cheap but capable stuff if only to take on riskier shoots or to give them to people starting out.

I said I'd review it soonish but it was much later than I was hoping to. I'll compare it to the Canon EF 35-135mm f/4.0-5.6 USM. More pictures will be coming later, as I haven't really had the time to test it much (and part of the shooting was done on film). I believe this was the first stabilized lens ever produced, and it shows. The stabilization is noisy and good for only about two stops, but a godsend nevertheless. Build quality wise it's much inferior to the 35-135mm, which felt very solid. They're both metal mount, but this one has a plasticky zoom ring that also moves in a janky way. 35-135mm was smooth as silk. Another difference is the filter size, this one uses 72mm filters as opposed to 58mm in the other, meaning my filters were rendered useless outside of the Vivitar zoom. I believe part of the body in the 35-135mm was metal or at least felt a lot more solid. The focus ring is as described by Ken Rockwell, operable with a single finger. However, it has a dusty feel to it. Might be a matter of age, as I don't have a new lens even if it's fairly mint. AF performance is more than adequate, no complaints there. Pic related is a 100% crop taken at 135mm, f/5.6 (wide open), 1/13s, 800 ISO, with stabilization, from about 6 meters away, the box is about 8cm tall. The letters "MADEIRA" total 11mm in length. The sharpening applied was just the default from Lightroom, didn't touch any sliders at all. I'd say this is more than acceptably sharp. Maybe I have low standards, lol. It definitely won't catch any skin pores from 6 meters away, that's a given. The cropped little box is quite off-center, by the way. Should I have centered it, it'd probably be sharper. Still not bad all things considered, if surely not Sigma ART level.

>>386 >I think a better example to test nervousness would be to use a few trees in the background That's the classic most used way but i became retarded and didn't remember it, i actually got the lens back because bud forgot it here so i might test it again before he comes back. >No bokeh wall but it's close in that pic. It is harsh which surprised me too, at close distance 01.jpg it looks better in a more practical setting so it can be dealt with unlike a Sigma. The other day i checked a 18-35mm f2.8 from a friend and boy it is sharp as hell but he used it for video so he had to counteract using filters and at f4 because it bokeh walled his head which was filmed in diagonal rather than straight on like a portrait. Videofags are an odd bunch, they buy the sharpest most corrected stuff and then bust the footage down using tricks just so they don't have to film with old manual glass and then downsample the footage for needed sharpness. No one watches streams at 4k i think other than fiber optic monsters in homo cities in the US or West Europe. >most focusing screens meant for AF won't show critical focus past f/2.8 Yes, been planning to buy a focusing screen but due to no credit card at the moment (shared type but got out due to no use/poorfag) i cannot use PayPal as easily anymore, also i am torn between getting it split-prism which usually only focuses until f1.8 or a "matte" screen which can go as low as f1.2 but it needs to specify that and i am not sure if it does in the only website that sells them. No monies either due to getting hit by inflation/apartment costs so i might delay it a bit more, right now i am just scouting for locations for a possible project and learned some writing stuff. It dawns on me more and more that a project/thematic idea is more important to get to work than the gear although in this case i have no gear under 28mm in question so it's both because project is wide angle shenanigans. Also our state gov cancelled/didn't announce any photo competition this season so we are gibless this year, hell fire. >steers me away from the lens. Focus ring is damn small too, no chance to grip a pullman handle on it either. It's basically a pancake for lightweight photog trips. For the price is hard to beat unless you have ruskie lenses near like the Helios 81 or 44 if shooting EF/K mount and down. >quite a bit of field curvature Its main magic, but if it is that sharp then it can be used to scan in APS-C to get rid of some of it, if it resolves 45mp on FF then it might do the trick for 24mp crop. >>389 >moves in a janky way >dusty feel to it Sounds like classic late 90's/mid-00's zoom rings, they felt good brand new but started crapping themselves after a week or two of use. >didn't touch any sliders at all It is okay if that's the case, bit rough although i am suspecting it moved a little as the "palitos" and "madeira" seem to have a ghost under them. Nothing that Ps Smart Sharpen can't fix IMO >Maybe I have low standards, lol For 100% seems good enough, if it can be printed with borders on a 8 by 11 then it's more than passable. Only bus stop adverts and fashion shop prints need hardcore resolution. >BR products Are things really that bad over there?

As a side note i was checking and studying more camera gear just to torture myself and man are things really tempting, but like many say there really is no complete killer camera yet on any system, everything has always a small caveat. The Panasonic S1H is pretty good but i discovered Leica had the same thing but with extra weather sealing, i thought only the S1 had a copy. The SL2-S, what a piece, what a tool. Its only problems are no cheap/practical native lenses to autozoom the video and the adapted stuff works better than most other systems (supposedly because the sensor has a more advanced microlens stack on it) but doesn't have the magical autofocus converter that the e-Mount and Z-mount has. The Z cameras are only recently being built as DSLRs with the Z9 but don't have the video tools the Panny has nor the pixel shift for some inane reason (chink Nikon PR leaked the nip engineers already had it sorted out time ago but are waiting to release the higher MP body) also nowhere near the buttons like the Pentax K1 has but that one has not a great lot of good lenses. Was thinking of getting the Leica SL (or type 601 as germans like to name their cameras like their cars), pretty cheap for what it is for some reason, and while i love the minimalistic-done-right body i hate the fact it has only one fucking dial, turns out i am seeing the SL2-S also doesn't have it. I wouldn't mind living precariously with one body for photo and another for video but the best video tool is the one i want for photos and the best for photos is the one for video, what the hell. If only that Leica had the autofocus adapter and a damn dial on the front i wouldn't think twice, or just a Z9 with pixel shift... and maybe as flashy as the SL2-S which supposedly is a chassis with only two aluminum pieces, the rest are cosmetic knurling and the electric/button parts. Some reviewers say the Leica sensor/processor does the colors better, explaining it in almost philosophical terms like many Leica peddlers sadly do, and while i can see pretty advanced gradient rendition (first berd pic) i don't see much practical difference compared to newer stuff like the Z9 (second berd pic) if thinking of printing it on a letter-size paper, although i think i am seeing a difference on the Leica, hard to tell as that kind of stuff needs pretty specific testing but i am leaning towards it really having a bias towards very little RAW post-processing/tampering which makes things look more natural if not as refined as outputs by other camera engines. Also what's with dentists, all these pictures on Flickr from the new Leicas and Nikons are pretty senseless aside from a couple of actual interesting users, they either process the images ruthlessly with Rockwell-tier sharpening despite the cameras already spitting great pictures out or they snap strip mall gardens with no intention because you can at least try to do something with those gravel-n-bush spaces or just do bird pictures. That's everything, folks too used to overcook their pets and car festival pictures despite already having good outputs or sick rich birders who shoot nothing but birds and malnourished wildlife, even so lots of them also overcook it. Leica also has some dudes trying to do the same old street crossing "street" photography of american city wildlife, i can understand it as pieces inside a bigger one but man they are tough to watch at times and case in point 4th pic made by what is known by some underworld figures as the Black Rockwell... sans his own website. I was trying to see and steal/save pictures that make the pop by looking at meme tags and their lenses goes along with my thinking that 3D pop is just mild diorama effect because while browsing new cameras i rarely saw anything that great, most stuff out there (and also recent) that fits the bill is done in "old" bodies and even then they are also practical snaps sometimes or mainly portraits, only film medium and large format shooters attempt to do it or get it done on something not a person or a cup of coffee unlike digital men. Might post some examples but i don't know where, it is technically gear because it depends a lot on the lens but it also is technique in measuring distances and foreground/background element placing. Maybe a new thread for it?

>>391 The problem with Leica L is the expense of the glass. Sure, you can adapt a lot, but it kind of betrays the whole point of the system. That SL-2-S looks pretty interesting, it apparently even supports video bitrates beyond those of the Panasonic. >Was thinking of getting the Leica SL (or type 601 as germans like to name their cameras like their cars), pretty cheap for what it is for some reason, and while i love the minimalistic-done-right body i hate the fact it has only one fucking dial, turns out i am seeing the SL2-S also doesn't have it. I wouldn't mind living precariously with one body for photo and another for video but the best video tool is the one i want for photos and the best for photos is the one for video, what the hell. If only that Leica had the autofocus adapter and a damn dial on the front i wouldn't think twice, or just a Z9 with pixel shift... and maybe as flashy as the SL2-S which supposedly is a chassis with only two aluminum pieces, the rest are cosmetic knurling and the electric/button parts. How cheap are you finding it? I'm seeing it for $1800, you'd probably be better served by a newer thing at that price point *cough* K-1 II *cough*. You could get a D780 off Amazon Warehouse for that money. And remember that your pictures will only be as good as your glass is. A nicer body adds nice things but it's rarely the dealbreaker specially if you shoot RAW. >Some reviewers say the Leica sensor/processor does the colors better, explaining it in almost philosophical terms like many Leica peddlers sadly do, and while i can see pretty advanced gradient rendition (first berd pic) i don't see much practical difference compared to newer stuff like the Z9 (second berd pic) if thinking of printing it on a letter-size paper, although i think i am seeing a difference on the Leica, hard to tell as that kind of stuff needs pretty specific testing but i am leaning towards it really having a bias towards very little RAW post-processing/tampering which makes things look more natural if not as refined as outputs by other camera engines. I highly doubt there's much of a difference, the M9 though was special with its stronger CFA. >they either process the images ruthlessly with Rockwell-tier sharpening despite the cameras already spitting great pictures out or they snap strip mall gardens with no intention kek, I suppose the price tag attracts people who think a fancy camera will make them good photographers or something. >or just do bird pictures These I don't mind that much, I even like them sometimes lol. >Leica also has some dudes trying to do the same old street crossing "street" photography of american city wildlife, i can understand it as pieces inside a bigger one but man they are tough to watch at times and case in point 4th pic made by what is known by some underworld figures as the Black Rockwell... sans his own website. Kek, not only I despise most street photography but it's also hilarious the way he overcooked that one. It looks like it has some ungodly amount of aberrations or missed focus but it's probably the overcooking. >I was trying to see and steal/save pictures that make the pop by looking at meme tags and their lenses goes along with my thinking that 3D pop is just mild diorama effect because while browsing new cameras i rarely saw anything that great, most stuff out there (and also recent) that fits the bill is done in "old" bodies and even then they are also practical snaps sometimes or mainly portraits, only film medium and large format shooters attempt to do it or get it done on something not a person or a cup of coffee unlike digital men. Large format has camera movements and medium sometimes does too, specially if a technical camera. It could explain some of it. >Might post some examples but i don't know where, it is technically gear because it depends a lot on the lens but it also is technique in measuring distances and foreground/background element placing. Maybe a new thread for it? A new thread for it could be interesting, leave the meat to the gear thread lmao and the 3D pop to its own thread.

>>391 Oh I forgot to say it but I was pleasantly surprised to learn the special microlens arrays are there in the SL series. I was going to ask if you were sure, but then I looked it up and sure enough you were right. I thought it was exclusive to the M series.

>>390 I completely missed this post lol. >That's the classic most used way but i became retarded and didn't remember it, i actually got the lens back because bud forgot it here so i might test it again before he comes back. Oh, that could allow for some kino if you get the time to do it. >It is harsh which surprised me too, at close distance 01.jpg it looks better in a more practical setting so it can be dealt with unlike a Sigma. Yeah, it looks very pleasant there. >Videofags are an odd bunch, they buy the sharpest most corrected stuff and then bust the footage down using tricks just so they don't have to film with old manual glass and then downsample the footage for needed sharpness. I guess it's a more predictable setup or something. >Yes, been planning to buy a focusing screen but due to no credit card at the moment (shared type but got out due to no use/poorfag) i cannot use PayPal as easily anymore, also i am torn between getting it split-prism which usually only focuses until f1.8 or a "matte" screen which can go as low as f1.2 but it needs to specify that and i am not sure if it does in the only website that sells them. I was recommended the Eg-S by a guy who shoots with very long lenses: https://www.focusingscreen.com/privacy.php?osCsid=cd4b8530a0f34eaf113f5bd9075ccf02 The split prism one has the disadvantage of making everything very dark. >No monies either due to getting hit by inflation/apartment costs so i might delay it a bit more, right now i am just scouting for locations for a possible project and learned some writing stuff. It dawns on me more and more that a project/thematic idea is more important to get to work than the gear although in this case i have no gear under 28mm in question so it's both because project is wide angle shenanigans. Yeah, writing is often the hardest part. I have a bunch of gear (still not enough in some regards but cameras and lenses I'm pretty much covered imo, would need more lighting stuff) but writing something I can film with my resources isn't easy. >Also our state gov cancelled/didn't announce any photo competition this season so we are gibless this year, hell fire. Dang >Focus ring is damn small too, no chance to grip a pullman handle on it either. It's basically a pancake for lightweight photog trips. For the price is hard to beat unless you have ruskie lenses near like the Helios 81 or 44 if shooting EF/K mount and down. And even then, the Helios flares a lot because of no coatings. I think the Nikkor has the edge here. The interesting part about the Helios is the swirl and the extreme field curvature. >Its main magic, but if it is that sharp then it can be used to scan in APS-C to get rid of some of it, if it resolves 45mp on FF then it might do the trick for 24mp crop. The thing is, at the distances you scan it becomes extreme quite fast. Better get something with a flatter field. >Sounds like classic late 90's/mid-00's zoom rings, they felt good brand new but started crapping themselves after a week or two of use. Yeah it's typical. >It is okay if that's the case, bit rough although i am suspecting it moved a little as the "palitos" and "madeira" seem to have a ghost under them. Nothing that Ps Smart Sharpen can't fix IMO Probably wasn't perfectly focused to begin with, lol. I mean it was a crapshoot. >For 100% seems good enough, if it can be printed with borders on a 8 by 11 then it's more than passable. Only bus stop adverts and fashion shop prints need hardcore resolution. And it was like f/5.6, at f/8 it'd be better. >Are things really that bad over there? They kinda are but it's a leftover from a trip.

>>392 >How cheap are you finding it? Saw it for 1100, 1800 is pretty steep i agree, i rather have a Z6 II for that money or downright a K1 with 800 to spare on lenses or buying second copies of the ones i already own to convert them to K mount >K-1 II Speaking of which that's the camera that made me learn some companies put tons of baked processes on the RAW files, even the lax reviewers noted it. Strange because the Mark I is such an excellent RAW maker when i checked samples. The K3-III also seems to have been lambasted by the same problem, it seems to fall apart at 6400 if pushed a bit according to the bipolar chinaman channel. >D780 Thought they were more expensive, the retail when it came out was pretty high. Some days ago i sold a lens review soon i hope to a dude who has one, he saw my D... 700 and said the 780 felt like a toy compared to mine :^), still it has the Z6 sensor so it is much superior when pushing around but i remember very well the DPReview test comparison and finding the 750 vs. 780 very unnerving, they are technically very comparable but the image quality was very different, i want to think they fumbled the WB and a cloud shaded the 750 footage, but even so the clarity/sharpness seems different. Damn it i just want one body or at least one mount with two different enough cameras, if i really had money to blow even the Leica seems questionable because all the lenses are too big for their own good, caging and gripping the body for pro video would need something extra to make the thing not so front heavy to not force the mount ring. >I highly doubt there's much of a difference Yes not a lot but that special array does seem to erase the corner problems many adapted lenses have, e-mount suffers a lot while Z goes without vignetting and the Leica SL's even preserves some of the sharpness too. In terms of colour rendition yeah it probably goes more into the glass than the sensor. Like you said the CFA also reflects this but i recall some D700 facebook group mentioning some sensors prioritizing or doing some software shit about pairing and "supposing" the colours in the bayer differently, with the D700 being very picky and leaving decent results which they called "good colour discrimination", lol that's why i remember it. I suppose if the SL really does have that edge it would probably be because it uses a processor different from the S1 series. Who knows i just want to shoot video on FF damn it, realistically speaking i will probably end up with a future Z body (or used Z6 II with paid ProRes factory firmware already in) or the Z9 itself in a bunch of years from now. >I even like them sometimes lol. Me too but it's like eating vanilla sponge cake every day, it gets old pretty fast to capture or see, even if it has strawberry marmalade or a drop of hazenlnut italian ice cream. >Eg-S Yes, the "Super precision matte" one, that's the spice. I was recommended that one too by the giannis namefag i think for fast ass glass. Originally like i said on tvch permabanned/IP ranged a couple of months now because americans can't handle banter i wanted the split-prism but it does get dark after f6.3, i can withstand a dark viewfinder because i usually shoot with polarized sunglasses on like a madman but it does lose purpose when the split-prism itself turns jet black. >writing something I can film with my resources isn't easy We got some examples from your land in a course, they really have us and most of the continent beaten in that low-budget regard but speaking generally it is tough as nails artistically because ego comes in and one wants to imprint our style, in 2 to 5 minutes on a single location with a single set of lighting it is hard. Especially when no time to spare, i can envision something that would make dinner in terms of technical shenanigans on a single location/setup but that takes time and planning, most producers wanting to test newcomers squeeze them in the time management aspect rather than monetary, that seemed counterintuitive to me until i started seeing it like my construction experience: You pay twice or a bit more to make people work harder and finish earlier, along with expensive additives to harden materials much earlier, but you save tons by saving all the other costs not just workers like machinery rent, insurance costs by week, food catering, security, etc. It is kinda like some jap directors said, to make what you want to make without money you need a loyal clique that follows you and getting that is even harder than directing and getting all the machines, personal note incoming: especially if you want help from the audio guys, those guys are insufferable to the questionable limits, they live life like they breakfast with shit. >Helios is the swirl and the extreme field curvature. If it wasn't for the war and sodomite customs workers i would've shot a Helios 81 for a while now, even comparing it directly as they were direct 1-on-1 competitors in the Eastern Europe market back in the mid-80's to early 90's. Also second pic related reminded me of the thread too Soon™

>>395 >Saw it for 1100, 1800 is pretty steep i agree, i rather have a Z6 II for that money or downright a K1 with 800 to spare on lenses or buying second copies of the ones i already own to convert them to K mount Based choices, I bet the Z6 II makes a good video platform too. >Speaking of which that's the camera that made me learn some companies put tons of baked processes on the RAW files, even the lax reviewers noted it. Strange because the Mark I is such an excellent RAW maker when i checked samples. The K3-III also seems to have been lambasted by the same problem, it seems to fall apart at 6400 if pushed a bit according to the bipolar chinaman channel. Interesting. It all comes own to the mage processor, the RAW file isn''t a mere reading of the sensor. I thought the Ii was cleaner though, interesting to hear that. Couldn't it be some setting? >Thought they were more expensive, the retail when it came out was pretty high. Some days ago i sold a lens review soon i hope to a dude who has one, he saw my D... 700 and said the 780 felt like a toy compared to mine :^), still it has the Z6 sensor so it is much superior when pushing around but i remember very well the DPReview test comparison and finding the 750 vs. 780 very unnerving, they are technically very comparable but the image quality was very different, i want to think they fumbled the WB and a cloud shaded the 750 footage, but even so the clarity/sharpness seems different. That's weird too. I was pretty sure D780 was about as good as it gets without going all out for the D850. >Damn it i just want one body or at least one mount with two different enough cameras, if i really had money to blow even the Leica seems questionable because all the lenses are too big for their own good, caging and gripping the body for pro video would need something extra to make the thing not so front heavy to not force the mount ring. How big are we talking? Camera mounts can usually take quite the load as long as they're not Sony plastic ones. >Yes not a lot but that special array does seem to erase the corner problems many adapted lenses have, e-mount suffers a lot while Z goes without vignetting and the Leica SL's even preserves some of the sharpness too. In terms of colour rendition yeah it probably goes more into the glass than the sensor. Like you said the CFA also reflects this but i recall some D700 facebook group mentioning some sensors prioritizing or doing some software shit about pairing and "supposing" the colours in the bayer differently, with the D700 being very picky and leaving decent results which they called "good colour discrimination", lol that's why i remember it. There's a matrix of values that are applied to get the final color and that can be altered and affects the end result, but even then it can't fully replace a proper strong CFA. The D700 also has that mod that makes it more D2X-like, right? In all likelyhood it changes the matrix a bit. >I suppose if the SL really does have that edge it would probably be because it uses a processor different from the S1 series. Who knows i just want to shoot video on FF damn it, realistically speaking i will probably end up with a future Z body (or used Z6 II with paid ProRes factory firmware already in) or the Z9 itself in a bunch of years from now. lol, I went full frame for video but only because I'm a poorfag and going wide is cheaper on FF. APS-C is roughly Super 35mm and pretty much ideal, but I'm concerned with avoiding the "DSLR aesthetic" that comes from overdoing the toneh. ProRes is definitely worth it, it accelerates your workflow like pretty much nothing else can, while retaining near-RAW levels of information. >Me too but it's like eating vanilla sponge cake every day, it gets old pretty fast to capture or see, even if it has strawberry marmalade or a drop of hazenlnut italian ice cream. lol, fair enough. >Yes, the "Super precision matte" one, that's the spice. I was recommended that one too by the giannis namefag i think for fast ass glass. In my case it was Eggy who recommended it to me, for use with the ultra long lenses like the 1000mm (may be f/11 but the length makes the DoF razor-thin). >Originally like i said on tvch permabanned/IP ranged a couple of months now because americans can't handle banter According to the mods there the "anti-spam lists" are third party stuff like spamhaus zen, maybe your IP got caught in that because they allegedly don't have other rangeban options. I got caught in one a while ago and had to pester them via twitter of all places. >i wanted the split-prism but it does get dark after f6.3 Explains why Eggy advised me against it, we were talking about f/8 baselines lol (for the 500mm catadioptrics). >It is kinda like some jap directors said, to make what you want to make without money you need a loyal clique that follows you and getting that is even harder than directing and getting all the machines, personal note incoming: especially if you want help from the audio guys, those guys are insufferable to the questionable limits, they live life like they breakfast with shit. Absolutely. Getting the people is one of the toughest parts. It's not uncommon to think what makes cinema expensive is the gear but it's really the people and the sets. You can get some cheap gear that does the job, but getting the people is hard even with a skeleton crew. You need to feed your cast and crew, you need to transport them to the locations, you need to provide a place to change clothes. Then there's the whole makeup thing, sure you can let your talent do their own makeup but it's still a concern. All in all, at least we don't live in the ortho age, that was some hard to do stuff. Pic related. >If it wasn't for the war and sodomite customs workers i would've shot a Helios 81 for a while now, even comparing it directly as they were direct 1-on-1 competitors in the Eastern Europe market back in the mid-80's to early 90's. Man speaking of that, it's insane how almost all M42 glass seems to be in Ukraine now. Even DDR Carl Zeiss Jena stuff. >Also second pic related reminded me of the thread too I was hoping that'd be their announcement the other day and instead they announced a 24mm f/1.4. BOOOOOOOOORING.

Best I could get with the Cosina 100-400mm f/4.5-6.7 and a 5D Mark II. I have ordered a 2X teleconverter, I hope it works well.

>>400 Heh, the digits match the focal length. Forgot to say that's a 100% crop. 1/100s, f/11, ISO 6400 on a tripod.

>>400 >>401 Got the Kenko Pro 300 2x DGX, works great. 1/50s, f/20, ISO 6400 on tripod. This is after adjustments in Lightroom, upped the contrast a lot but took the highlights down a bit and corrected the chromatic aberration too. I also went back to the pic in >>400 and tried applying the same settings, it came out a bit better than the one I had posted but still nowhere close to the teleconverted one.