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Showing content with the highest reputation on 06/10/2021 in all areas

  1. Chris Lee from his YouTube channel pal2tech https://www.youtube.com/channel/UCBT6ZUFLWSkghYRzPQkWbhA
    1 point
  2. Adding to the already listed names above, I do find videos by Roman Fox and Booray Perry helpful to me as I recently move from Canon FF DSLR to Fujifilm X series.
    1 point
  3. Archiea

    Fuji X: Tips & Tricks

    Easily one of the best resources for new and even season fuji users is Chris Lee's pal2tech youtube channel. Understanding how to create custom functions, the tech behind the dr100 dr200 and dr400 setting and how to use them (and yes, they affect the RAW file!, he even gives (up) on explaining the fuji app for connecting the the camera to a smart phone... if only to prove that no, you are not insane.. fuji is! this is one stop shopping for fuji knowledge! set your brains to RECORD! Chris Lee's knowledge is not only deep.. its INFECTIOUS! https://www.youtube.com/c/pal2tech/videos
    1 point
  4. Also Chris from Pal2tech is great for Fuji gear one of the best
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  5. Set aperture on lens to A and make sure Aperture Ring Setting in the Button / Dial menu is set to Command
    1 point
  6. Food photography is all about styling. Photography is simple, use a sturdy tripod since exposures can be on the long side, normal lens for natural perspective, f/8.0 or f/11 for adequate depth of field, base ISO setting. The Toit would do fine. Since the food is not in motion, there is no problem doing a four-second exposure at f/11 at ISO200. Unless you just can not get the whole image in focus, don't go much beyond f/11. Diffraction has already begun at f/11, though it is still not noticeable. Beyond f/11 it increases substantially. Do a test shot. If it is over or under, use the exposure compensation dial to nail it. The food is totally patient, so there is no need to rush while getting it right. Manual exposure works fine as well. Avoid wide apertures. Food really needs to be fully seen and shallow depth of field simply looks out of focus. Consider the background. Unless it carries with it some meaningful information, a bit of softness does not hurt. Of course, this nullifies the prime advantage of the 56mm, which is far more suited to photographing people where shallow DOF can be useful. If I needed the added focal length, I would trade for the brilliantly sharp 60mm f/2.4 which also gives you much more closeup capability. If you have not studied food styling, you will be amazed at the voodoo that goes into it. Most photographed food is inedible. That perfectly done turkey has been varnished the perfect colour and shine! Ice cream melts, so mashed potatoes or lard are used in its place. Ice also melts, so ice cubes and crushed ice is clear plastic. Sparkling vegetables have been sprayed with glycerine. Grapes get their patina via talcum powder. It is well covered on the web. Search for 'food photography tricks of the trade'. If anything the X-T2 is overkill. The images on your page are less than one megapixel. You are throwing away more than 23MP of detail. What could a more expensive camera possibly give you? If you were shooting food professionally, it is fully capable of display prints for use in mall food booths or restaurants, of enormous size and clarity. If you have doubts, don't take my word for it. Rent a dSLR and try using it and the X-T2 on the same setup.
    1 point
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