Jump to content
Leica M EV1: Die erste M mit EVF statt Messssucher ×
Leica M EV1: The first M with EVF instead of Rangefinder ×

Leica SL2 image thread, please post your images here.

jaapv

By jaapv
in Leica SL System

 Share

Recommended Posts

Recommended

Posted by jaapv,

How to upload images: Prepare the image as follows: 1.   The image should be sRGB and 8-bits 2.   Reduce the size to 2480 pixels on the longest side. (smaller sizes can be set, but are not recommended) 3.   Sharpen properly for screen. 4.   Save as JPG to your desktop, reducing JPG quality to produce 2000 kB (5000 kB for sponsoring members). 5.   In Lightroom these parameters should be set in the Export dialog. 6.   In the Forum posting or editing box, click “choose Fil
Recommended by jaapv

0 reactions

Go to this post
rfunnell

rfunnell

Posted
Posted

Advertisement (gone after registration)

http://

Welcome, dear visitor! As registered member you'd see an image here…

Simply register for free here – We are always happy to welcome new members!

20191225-L1020204.jpg by Ross Funnell, on Flickr

  • Like 4
  • Thanks 1
Link to post
Share on other sites
  • Replies 8.9k
  • Created
  • Last Reply

Top Posters In This Topic

Top Posters In This Topic

Popular Posts

BlackDoc
BlackDoc

Welcome, dear visitor! As registered member you'd see an image here…

Simply register for free here – We are always happy to welcome new members!

Red Dot Cameras
Red Dot Cameras

Welcome, dear visitor! As registered member you'd see an image here…

Simply register for free here – We are always happy to welcome new members!

agencal
agencal

75mm Apo SL cron

Welcome, dear visitor! As registered member you'd see an image here…

Simply register for free here – We are always happy to welcome new members!

Posted Images

Chaemono

Chaemono

Posted
Posted

This place has the best pizza, not only because it uses Mutti San Marzano tomatoes for the sauce, organic mozzarella cheese as a toping, and Caputo type 00 flour for the dough, but also because it lets the pizza dough rise for 48 hours.  This means that most people with non-coeliac wheat sensitivity (NCWS) can eat it, which is basically 84 percent of those who think they suffer from non-celiac gluten sensitivity (NCGS). 😂  And the reason is, that the cultures in the dough eat all the wheat fructans (the bacteria's food, basically), which are most often the real culprit behind the perceived gluten sensitivity. 🤣 See here: https://www.vox.com/2017/11/21/16643816/gluten-bloated-carb-wheat-fructan-problem-fodmaps.

It's the fructose molecules of the wheat called FODMAPs (fermentable oligosaccharides, disaccharides, monosaccharides, and polyols) that cause bloating and stomach pain (IBS), and fatigue in most cases, and the yeast fermentation in the dough, if given enough time, simply eliminates them.  Think of it as sort of a 'lactose-free' pizza dough, only that lactose is the sugar found in milk, of course.

For those interested in finding out more, see this scientific article here: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6163668/,  Let's end this gluten-free obsession now.  Free parking, free coffee, freedom!

Less compressed JPEG here: https://chaemono.smugmug.com/SL2-light-and-color/

SL2 + VE-SL 24-90

Welcome, dear visitor! As registered member you'd see an image here…

Simply register for free here – We are always happy to welcome new members!

 

  • Like 4
  • Thanks 2
Link to post
Share on other sites
  • Popular Post
BlackDoc

BlackDoc

Posted
  • Popular Post
Posted

helping to move into a new flat- part 1.....

Welcome, dear visitor! As registered member you'd see an image here…

Simply register for free here – We are always happy to welcome new members!

 

 

  • Like 42
  • Thanks 1
Link to post
Share on other sites
BlackDoc

BlackDoc

Posted
Posted

helping to move into a new flat- part 2

 

Welcome, dear visitor! As registered member you'd see an image here…

Simply register for free here – We are always happy to welcome new members!

 

  • Like 18
Link to post
Share on other sites
scott kirkpatrick

scott kirkpatrick

Posted
Posted

Eight days

Welcome, dear visitor! As registered member you'd see an image here…

Simply register for free here – We are always happy to welcome new members!

U1000705 by scott kirkpatrick, on Flickr

U1000720 by scott kirkpatrick, on Flickr

U1000732 by scott kirkpatrick, on Flickr

  • Like 17
Link to post
Share on other sites
scott kirkpatrick

scott kirkpatrick

Posted
Posted

Advertisement (gone after registration)

2 hours ago, Chaemono said:

This place has the best pizza, not only because it uses Mutti San Marzano tomatoes for the sauce, organic mozzarella cheese as a toping, and Caputo type 00 flour for the dough, but also because it lets the pizza dough rise for 48 hours.  This means that most people with non-coeliac wheat sensitivity (NCWS) can eat it, which is basically 84 percent of those who think they suffer from non-celiac gluten sensitivity (NCGS). 😂  And the reason is, that the cultures in the dough eat all the wheat fructans (the bacteria's food, basically), which are most often the real culprit behind the perceived gluten sensitivity. 🤣 See here: https://www.vox.com/2017/11/21/16643816/gluten-bloated-carb-wheat-fructan-problem-fodmaps.

It's the fructose molecules of the wheat called FODMAPs (fermentable oligosaccharides, disaccharides, monosaccharides, and polyols) that cause bloating and stomach pain (IBS), and fatigue in most cases, and the yeast fermentation in the dough, if given enough time, simply eliminates them.  Think of it as sort of a 'lactose-free' pizza dough, only that lactose is the sugar found in milk, of course.

For those interested in finding out more, see this scientific article here: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6163668/,  Let's end this gluten-free obsession now.  Free parking, free coffee, freedom!

Less compressed JPEG here: https://chaemono.smugmug.com/SL2-light-and-color/

SL2 + VE-SL 24-90

Welcome, dear visitor! As registered member you'd see an image here…

Simply register for free here – We are always happy to welcome new members!

 

In our family, the confirmed Celiac sufferer has found his options enormously increased since Gluten became a "thing."  We say, keep it up.  But I'd be happy to try out 48 hour pizza crust.

Link to post
Share on other sites
Chaemono

Chaemono

Posted
Posted
Gerade eben schrieb scott kirkpatrick:

In our family, the confirmed Celiac sufferer has found his options enormously increased since Gluten became a "thing."  We say, keep it up.  But I'd be happy to try out 48 hour pizza crust.

I was gluten-free for 15 years.  I tried this pizza ten days ago for the first time and now can’t get enough of it. No symptoms whatsoever.  

Link to post
Share on other sites
Red Dot Cameras

Red Dot Cameras

Posted
Posted

Camden Lock Punk

24-90

Welcome, dear visitor! As registered member you'd see an image here…

Simply register for free here – We are always happy to welcome new members!

  • Like 17
Link to post
Share on other sites
Red Dot Cameras

Red Dot Cameras

Posted
Posted

Camden Lock Punk
24-90

Welcome, dear visitor! As registered member you'd see an image here…

Simply register for free here – We are always happy to welcome new members!

  • Like 9
Link to post
Share on other sites
snooper

snooper

Posted
Posted

SL2 / 35mm

Welcome, dear visitor! As registered member you'd see an image here…

Simply register for free here – We are always happy to welcome new members!

  • Like 13
Link to post
Share on other sites
  • Popular Post
snooper

snooper

Posted
  • Popular Post
Posted

SL2, 35mm... Happy Holidays !

Welcome, dear visitor! As registered member you'd see an image here…

Simply register for free here – We are always happy to welcome new members!

  • Like 35
Link to post
Share on other sites
Simsseer

Simsseer

Posted
Posted

Just retired!

Welcome, dear visitor! As registered member you'd see an image here…

Simply register for free here – We are always happy to welcome new members!

Leica SL2 + Macro-Adapter-M + Macro-Elmar-M 1:4/90 - (Santa's eye distance 13 mm)

  • Like 2
Link to post
Share on other sites
  • Popular Post
relms

relms

Posted
  • Popular Post
Posted

I traveled more than a thousand miles during the Christmas holidays, and since I was anxious to get home after several days away, I zipped right past a little roadside “store,” selling boiled and roasted peanuts, but a quarter mile down the road I did a U-turn, and I went back to check it out.  I introduced myself to Buck, "The Peanut Man," and forty-five minutes later, I left there with a bag of peanuts, a couple of photos, enough stories to fill a book, and the knowledge that you really don't need to ever wash a coffee cup. (SL2 + 75 MM Summicron-SL)

Welcome, dear visitor! As registered member you'd see an image here…

Simply register for free here – We are always happy to welcome new members!

  • Like 21
Link to post
Share on other sites
PeterGA

PeterGA

Posted
Posted

Welcome, dear visitor! As registered member you'd see an image here…

Simply register for free here – We are always happy to welcome new members!

SL2| Leica75 APO

  • Like 16
Link to post
Share on other sites
meerec

meerec

Posted
Posted (edited)
2 hours ago, relms said:

I traveled more than a thousand miles during the Christmas holidays, and since I was anxious to get home after several days away, I zipped right past a little roadside “store,” selling boiled and roasted peanuts, but a quarter mile down the road I did a U-turn, and I went back to check it out.  I introduced myself to Buck, "The Peanut Man," and forty-five minutes later, I left there with a bag of peanuts, a couple of photos, enough stories to fill a book, and the knowledge that you really don't need to ever wash a coffee cup. (SL2 + 75 MM Summicron-SL)

Welcome, dear visitor! As registered member you'd see an image here…

Simply register for free here – We are always happy to welcome new members!

Precious...but the skin tones are all wrong 😬

Edited by meerec
Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now
 Share
Go to topic listing

  • Recently Browsing   0 members

    • No registered users viewing this page.
×
×
  • Create New...