When selecting a new camera look at sensor size

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Originally Posted by Mark Treen

I am excited to be in this community. I'm here to help people learn. It sounds like you are too. I also got the feeling I stepped into another gorilla's territory. I'm sure that's not the case though since you guys are adults. I think it's super cool you want things to be technically accurate! Let's please focus on helping people learn about this super cool craft.

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Welcome Mark.

Before you can help people learn it is a good idea to take the time to determine what it is they may need to know. I think some of the response you are getting is due to the fact that the bulk of the people using this site are already reasonably conversant with the points you make. Contributions are probably best done in response to questions or in clarifying points that arise in discussions.

Recently we have had a number of similar initial posting like yours that quickly turned out to be motivated by commercial interest rather than a genuine desire to help so I assume there is a little bit of suspicion regarding the post and probably accounts for the gorilla vibes you felt.

Wow that was really helpful. The rest of the replies make a little more sense now.

Sounds good!

It seems that participants have forgotten the underlying secondary issue in this thread.
That is, what is the proper way to toast a marshmellow?
The question remains unanswered, and I am sure to sleep poorly tonight as I struggle with the issue.

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Originally Posted by skilsaw

It seems that participants have forgotten the underlying secondary issue in this thread.
That is, what is the proper way to toast a marshmellow?
The question remains unanswered, and I am sure to sleep poorly tonight as I struggle with the issue.

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I think to get the WB correct it will need to be done at least 5000 degK.

No, no, no. It is a misnomer that marshmallows should be toasted. All this does is crystallise the sugars and create carcinogens, plus the molten mallow burns your tongue. In fact marshmallows are best enjoyed naked, where they retain their plump softness.

Very skilled mallowers enjoy a delicacy called "carpaccio of mallow", where the object of desire is sliced into paper thin transparent slices that you could in fact take a photo through if you had a camera with a big enough sensor. These, when cut with a special forged Japanese knife of Damascus steel, will actually melt on the tongue without any toasting being needed.

This is the definitive answer to the very important marshmallow question. Oh yes.

We may need to start a thread "How do I clean marshmallow off my 10"x8" sensor"

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Originally Posted by Adrian

No, no, no. It is a misnomer that marshmallows should be toasted. All this does is crystallise the sugars and create carcinogens, plus the molten mallow burns your tongue. In fact marshmallows are best enjoyed naked, where they retain their plump softness.

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I dunno - I think there's more to this; sometimes I'll plop them into my McDonalds hot chocolate for a few minutes and they taste pretty darn good!

When selecting the preferred roasting technique it's important to pay attention first to the size of the marshmallow.

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Originally Posted by Mark Treen

When selecting the preferred roasting technique it's important to pay attention first to the size of the marshmallow.

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For sure -- those medium format marshmellows are tricky buggers to get right.

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Originally Posted by Adrian

No, no, no. It is a misnomer that marshmallows should be toasted. All this does is crystallise the sugars and create carcinogens, plus the molten mallow burns your tongue. In fact marshmallows are best enjoyed naked, where they retain their plump softness. ...

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No. In my worldview, marshmallows only exist as a foodstuff to be used as a melted binder; e.g., in s'mores or Rice Krispie treats. This is also the reason for the existence of marshmallow fluff.

The only other legitimate use of marshmallow is as microwave entertainment--but consumption of the microwaved marshmallow (or marshmallow peep if one is peep jousting) is strictly optional.

Alpha ~

The presentation of the marshmallow, toasted or otherwise: is dependent upon what wine is being served.

~ Omega.

It is important to recognise that coconut on marshmallow, as often found in Germany, is an abomination. The flakes cause diffraction and can only be removed with an Arctic Butterfly.

In the UK marshmallows come in two colours: white and pink. Whits is the full frame mallow made for the larger man or one with broad shoulders, whereas pink is a crop marshmallow, most suitable for women and dieters. Hence pink is much more sensitive.

If anyone needs to know anything else about marshmallow, please let me know. I can then move onto an in depth (though unsolicited) analysis of jelly babies as they relate to photography and zoom lenses in particular.

What is a marshmallow? Is it a piece of photographic gear?


Bruce

C'mon y'all, you're getting way off-topic. We're talking about toasted marshmallows. Not dunked un-toasted in hot chocolate, sliced and melted, or taken straight. And I think we also need a marshmallow lexicon - although one lexicon per person can make for a very interesting debate...

Some people think that if they just buy bigger marshmallows, they will produce better 'smores. (Do you folks on the other side of the pond know what these are?)

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Originally Posted by Adrian

In fact marshmallows are best enjoyed naked, where they retain their plump softness.

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Marshmallows??:D

I can't speak for everyone, but in my opinion - roasted - dunked - "naked" - they all taste darn fine!

Mark,
Welcome to CIC!
I didn't see your presentation in the "Meet the members" section.
I know that you are an experienced photographer, but I would like to know more about you and to see your photos.
Surely I have much to learn from you.
Best Regards,
Antonio.

I'm use to using 35mm film and when I took photos, I knew what was in the view finder would be on the slide. My question is; When using a digital camera, with the sensor sizes being different will I have problems with knowing what part or parts will be in the image? I have looked on web sites about the size differences and I'm wondering about having my images cropped when I don't want them to be. I understand that the lenses and the sensor will determine this and I would like to find out which sensor size will work best for the lenses I want to use? Landscape, nature are my fields of interest. I use to use a 35-70 zoom and a 70-210 zoom. I would like to use zooms that fit that range. Any suggestions?

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Originally Posted by Old Veteran

I'm use to using 35mm film and when I took photos, I knew what was in the view finder would be on the slide. My question is; When using a digital camera, with the sensor sizes being different will I have problems with knowing what part or parts will be in the image? I have looked on web sites about the size differences and I'm wondering about having my images cropped when I don't want them to be. I understand that the lenses and the sensor will determine this and I would like to find out which sensor size will work best for the lenses I want to use? Landscape, nature are my fields of interest. I use to use a 35-70 zoom and a 70-210 zoom. I would like to use zooms that fit that range. Any suggestions?

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If you're shooting with a crop-factor camera then all that you see through the view finder will be captured. The difference is that what you see through the view finder (the field of view) will be less that what you would have seen for the same focal length lens on a FF camera.

If you want to have the same FoV as a FF camera then you need to use a lens that 1.5x (Nikon) or 1.6x (Canon) shorter than the FF lens on a FF camera that you would have used. eg if you want to have the equivalent FoV as a 160mm lens on a FF camera then you'd need a 100mm lens on a Canon crop-factor camera.

Does that make sense?