I love not having to tell them that I want ice in my iced tea. Again we had perfect service our wait staff did not forget anything as we were dining - making sure my tea class and water glasses were refilled with the appropriate refill including ice. She took home a whiskey cake for later (toffee torte, buffalo trace bourbon anglaise, spiced pecans, and whipped cream. It was very light and not very sweet but set off the meal grandly. Since we had eaten carefully, we decided to have the "scratch dessert" which was peach bread pudding. My friend had the fish special which was a Copper River salmon filet cooked medium rare served over a mixed vegetable succotash. For entrees, I selected the "roasted lamb dip" served with an onion marmalade, horsey cream, and lamb jus, on a wheat bun. We chose the friend green tomatoes with a spicy gremolata, remoulade as a starter. We had barely gotten our drinks when our table was ready. It also was very flavorful and the texture was nice with the meringue-like consistency of the drink. My dinner companion had a "Texas Bluebonnet" which had rum, an egg white, simple syrup, lemon shaken hard and topped with a blueberry liqueur. I would like to have drunk a couple more but was the DD so had to settle for ice tea with my dinner. I had a "wabbit smash" made with bombay sapphire gin, carrot, mint, honey, lemon, and ginger - everything about the drink was wonderful. We started with cocktails while we waited for our table. The second time a friend and I went there because she had been curious since we tried to go the weekend before. I was too full to enjoy the well recommended whiskey cake. If I ordered it again, I would have them hold the chimmmichurri sauce I didn't think it added to the meat. The roast was perfectly grilled, was fork tender and had a great flavor. My entree was mesquite grilled tri-tip roast with a chimmichurri sauce and a side of delicata squash & blue cheese gratin. The tarragon vinaigrette dressing had a pretty strong taste so is not a good pairing for wine - you would need to have a palate cleanser before drinking any good wine after eating the salad. Then at a very leisurely pace, I was brought my salad which was a simple farm salad (greens, cucumber, tomato, tarragon vinaigrette hold the cucs, please). I thought that was very accommodating of the waiter. They come five halves to an order but I was allowed to order just two halves for a reduced price. To go with my cocktail, I had two halves of deviled eggs from the appetizer menu. I think it's one of those drinks that has to grow on you. Given the ingredients, not sure where the flavor came from unless the tea was a herbal tea. It was very unique - didn't taste bad but was very herby tasting. I started with "left hook lucy" made with vodka, tea, honey, lemon, and st. The server was very responsive and informative and attentive without being overbearing. After that first meal, I thought it might be a fluke because everything was great. But after a tough day at work, I decided to go alone just to try it out. The very first time we attempted to go, there was a two to two and a half hour wait so we didn't. I have been to this restaurant three times in the past eight days. Definitely would recommend this place to anyone who likes out of the ordinary great food. There were many things on the menu that looked fabulous and I want to go back so I can try them all! We ended with the famous Whiskey Cake, (which we found out doesn't really have whiskey in it) and it was rich and caramel-y with freshly whipped cream on the side. The corned beef sandwich was as good (or better) than any we have had in NYC and the Inside Out French Toast was such a unique twist on a traditional dish. 3 Little Pigs for appetizer-great flavor on the pork and the bun was superb. So, neither of my initial thoughts were true! Great, unique menu items which we all loved. When we drove up and saw that it is a large freestanding restaurant, I thought maybe it's a chain I hadn't heard of (which usually means mediocre to me). We decided to try Whiskey Cake, thinking it was probably just a little diner. We had to make a run up to Plano the other day and since I love to try new places, I checked on a few sites to see what restaurants in the area are highly rated.
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You probably just want to add threads=N, and real_time=-N, where N is the number of real cores your CPU has. You can install Kdenlive in two different ways: Using an installer or as fully self-contained executable (Windows: standalone Linux: appimage). Right-click on kdenlive.exe and select Send to and then Desktop (create shortcut). Shotcut is an open source and free cross-browser video editing software. You can also create a shortcut to your Desktop for easy access. Learn about the Shotcut vs Kdenlive stand-off, and choose the best simple video editor for your work. If this isnât about Kdenlive specifically, you might be looking for. Besides the improvements to the Windows and macOS versions, Kdenlive is now runs on Appleâs M1 architecture. To start Kdenlive navigate to the bin folder and double-click Kdenlive. As a new year gift, you can now easily build Kdenlive on Windows, Mac, and of course Linux & BSD, fetching up-to-date dependencies thanks to KDE Craft package manager. and: Installation Kdenlive Manual 23.04 documentation. What's more important is to get melt to use all your CPU cores, by setting real_time=, and the threads= settings that kdenlive affects by changing threads settings in various places seems to do nothing.įor instance, here are my settings in kdenlive. Point to the folder you like to store the Kdenlive folder. So, if you aren't using any effects at all, using GPU helps. mac: IF-ID-1: virbr0 state: down mac: IF-ID-2: virbr0-nic state: down mac: IF-ID-3: wg1 state: unknown speed: N/A.If I monitor the GPU encoder user, and cpu use, and I render a video and the first half of it has an effect, and the second half doesn't, I can see my cpu cores maxed during the first half of the video rendering, while GPU is barely touched, then the GPU spikes while CPU is barely used when it hits the 2nd half. When melt is rendering video, it uses ffmpeg to do the video encoding, which you can get to use GPU, using the right options, but any effects being applied are done by melt itself, and are CPU bound. I've got mine working right with my nvidia setup. That’s why the Fujifilm and Olympus lenses have a smaller focal length–they don’t offer full frame cameras, so the crop sensor equivalent is used. Note: If you use a crop sensor camera, the same lens will get you in closer than with a full frame camera. No matter what camera body you decided to go with, here are the best lenses for food photography. An f/1.8 aperture is tough to find in a zoom lens, but that’s not the case for a prime. Prime lenses are also great for food photography because they are have much wider apertures, allowing for that out-of-focus background. Even on a budget, you can often get a solid prime lens for less than the cost of a kit lens. And just like the the motionless aspect of food photography means you don’t need the most expensive camera, it also means you don’t really need zoom. Zoom lenses are great for their flexibility, but once you start throwing in all those moving parts, you sacrifice a bit of sharpness. Why aren’t kit lenses so great? Most kit lenses are zoom lenses, which cover a range of focal points. But while kit lenses are affordable ways to get started, they don’t offer the best quality. There are a lot of interchangeable lens cameras that will do well with food photography-especially when you pair that body with a great lens. In the mirrorless category, the Fujifilm X-T10 offers excellent color and detail for an affordable price-though if you want more features you can find them on the X-T1.If you prefer Nikon, take a look at the D610 or D750. With 50 megapixels and a full frame sensor, the camera gets plenty of detail for food photography. The Canon 5DS R is an excellent option when the budget isn’t at rock bottom.While it doesn’t offer the amount of autofocus points or physical controls of the D5500 or D7200, it’s just $400 and a good starter camera for food photography on a budget. The Nikon D3300 offers an excellent feature set for the price point.Here’s a few different options at multiple price points: While you’ll get more resolution and depth of field with a full frame camera, entry-level DSLRs and mirrorless cameras can hold their own too, especially when you skip the kit lens and pair them with a solid prime lens (more on that next). Most interchangeable lens cameras will do well with food photography. The camera you choose will play a role in creating your own photography style (or how much editing you have to do to reach that style), so take a look at some sample images from the camera you are considering before you buy. Color, dynamic range and noise reduction are all big factors, but something that’s hard to see in a spec sheet (though DXO Mark does put a number to these factors). While sensor size is easy to determine by a quick look at the tech specs, other aspects that play a role in food photography aren’t as easy to pinpoint. An entry level DSLR or mirrorless camera, when paired with the right lens, will still get that soft background-but you’ll get more with a full frame sensor. It’s easier to get that out-of-focus background with a larger sensor. For enthusiasts and food bloggers though, the APS-C or even Micro Four Thirds sensor is usually plenty of resolution to work with.īu the sensor isn’t just about resolution-it also plays a role in the depth of field (or how much of the image is in focus). Professional food photographers are better off with a full frame camera, so they can print large with no problem. That crop or APS-C sensor is larger than a micro four thirds mirrorless sensor, which is larger than a compact camera. A full frame sensor, like the one on the Nikon D750, offers more resolution than a crop sensor like the entry-level D3300. The first two are largely dependent on the sensor size. You can save a big chunk of change if you consider what really matters in food photography (at least in terms of camera specs): resolution, depth of field and color. RSVP Today.įood photography is still life photography-and you really don’t need 10 fps to shoot a still subject. Join us to learn everything Photoshop during Photoshop Week 2018 with 20 seasoned experts from the field. Want to learn more about food photography gear, shooting and processing? Steve Hansen’s Getting Started in Professional Food Photography course was amazing! Here’s why the best cameras and lenses for food photography aren’t necessarily the best cameras and lenses on the market-and what you need to look for instead. But here’s the thing: while spending $6,000 on the Nikon D5 or Canon 1D Mark II will get you great food photos, you can also get great food photos with an entry level camera with the right lens. Just like a chef needs a great pair of knives, a food photographer needs a solid camera and a good lens (or two). They also mean that they are free gifts of nature. Land, in economics, talks about all the natural resources of Earth. In economics, land covers many other things as well. When people speak of land, they only mean the surface of the Earth. Since, capital and intellectual capital are more difficult to understand, they will be covered at a higher level. Intellectual Capital (Entrepreneurship)įor this article, we will be discussing the two simpler ones – land and labor.There are usually four types of factors of production: For Mridul, the factors of production are everything that needs to cook the Maggi. For John, the factors of production are everything that he needs to make the car. These are the factors of production that they need to make what they want. Mridul needs a Maggi packet, a pan, and water. John needs plastic, batteries, antennae, tires etc. Without them, Mridul will not be able to cook and eat the Maggi.įactors of production are all the things that are needed to make something. Only when Mridul has all of these things can he cook the Maggi. He will need a pan and he will need water so that he can cook the maggi. To make the Maggi he will need to buy a packet of maggi. A boy, Mridul, wants to cook and eat Maggi. Plastic, batteries, antennae, tires and many other things will be needed by John to build the car. As you can see, John will need many things to build the toy car. John will also need to buy small tires so that the car can move. He will need an antenna for the car and remote to connect. To run the toy car, batteries will be needed. What could these things be? John wants the toy to be made of plastic. To make the toy, he will need to collect and join different things. He cannot make the toy car out of nothing. First, let’s ask the question – What does ‘Factors of production’ mean? Let’s answer this. The two most basic factors of production will be discussed – land and labor. In this text, the topic of discussion will be factors of production. Labour, on the other hand, is the work done by people. Capital the amount invested by the owner in his or her business and intellectual capital means humans, connections, and intelligence. To make a commodity and earn profit a business enterprise has to employ these factors of production. The land is all the free available resources provided by nature. There are usually four types of factors of production- land, labour, capital, and intellectual capital or entrepreneurship. Factors of production are all the things that are needed to make a commodity. |
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