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Tuesday, April 30, 2024

24-90 ZOOM VS. M LENSES ON THE LEICA SL

 

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By Luis Mora, Leica StoreMiami

A question that keeps coming up again and again is whether people should be shooting with M lenses or the 24-90 zoom on the Leica SL. A lot of Leica photographers have shied away from the zoom due to the feeling that it is too big, too heavy, or lacks the magic of the M glass. So, we took to the streets of Wynwood, Miami’s art district, to put both options to the test in a full day of shooting. And…. we made a video about it, filmed in 4K entirely on the Leica SL. David shot and edited the video – he’ll have more on the technical details in a future article.

For the video click here

In order to make this a fair test, we chose some of our favorite M lenses to cover the same focal length as the 24-90 zoom. Seriously, these M lenses are no joke. The fact that the zoom can hold more than hold its own against some of Leica’s finest fixed focal lengths says a lot about the 24-90mm Vario-Elmarit-SL.

Basically, the M lenses, with their small size and fast aperture offered great options for shooting inside where lighting and space was limited. The 24-90 excelled on the street, as it gave the maximum flexibility in a single package. Autofocus, near macro ability and not having to change lenses all proved to be huge advantages for the zoom. Check out the video for my thoughts while out shooting, lots of sample images and to get a taste of Miami!

We’re going to be making more videos like this. Be sure to check out our YouTube channel, throw us a like and subscribe by clicking the big button right here.


Luis Mora Luis Mora Leica Expert

Luis has been a Leica photographer for more than a decade, and is a little more than obsessed with analog photography and vintage cameras. He's especially fond of his M6 and 40mm Summicron-C.


For other articles on this blog please click on Blog Archive in the column to the right

To comment or to read comments please scroll past the ads below.

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Buy vintage Leica cameras from 
America's premier Leica specialist 
www.tamarkin.com

 http://www.tamarkin.com/leicagallery/upcoming-show


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Saturday, April 27, 2024

FOR LEICA ENTHUSIASTS THAT ALSO COOK



By Heinz Richter 

Photography is my profession, although, I also consider it a hobby.  I always felt quite fortunate that I have been able to make a living with one of my hobbies.  Besides sailing, another passion of mine is cooking. That made me think that some of the readers of the LEICA Barnack Berek Blog might be interested in food worthy of a Leica.

I gave this a lot of thought.  There certainly are some outstanding dishes that could be put on a Leica worthy list, but one of my objectives was to keep the preparation of such food items from getting too complicated.

The old German recipe of Königsberger Klopse (meatballs) continues to be quite popular.  Some might think what lowly meatballs could possibly be considered to be in a league of the Leica cameras.  Of course personal preferences do play a role here. But ultimately it all comes down to taste, and in this regard, Königsberger Klopse definitely are worth considering.


I realize that I am going way out on a limb with this, so I am hoping for some feedback if this is a worthwhile topic.  Please let me know.


Königsberger Klopse

1 Tablespoon oil
1 Teaspoon Butter
4.25 ounces onion, chopped
1 Clove of garlic, smashed
10 ounces lean ground pork
14 ounces lean ground beef

Heat the oil in a pan.  Add the onion and garlic and sauté until translucent. Do not brown. Remove and allow cooling.  Then transfer to a bowl with the ground meat.

2 stale baguettes
½ cup lukewarm milk
2 tablespoons canned anchovies
2 egg yolk
1 egg
Salt, black pepper
Freshly ground nutmeg
1 tablespoon chopped parsley

Remove the crust from the baguettes, cut into cubes, and add to the milk.  Cut the anchovies into small cubes.  Add the egg yolk and the egg, the squeezed baguette cubes and the cubed anchovies to the ground meat. Mix all real well and add salt, pepper and nutmeg to taste.  At the end add the chopped parsley.  Form 12 meatballs, put on a plate and refrigerate.

3 tablespoons salted butter
2 ounces flour
1 quart beef stock

Melt the butter in a large pot.  Add the flour and stir continuously until it just starts to darken.  Add the beef stock and bring to a boil.  Simmer until thickened, stir occasionally.

1 tablespoon canned anchovies
2.5 ounces capers
2 tablespoons white wine vinegar
Salt, black pepper
Freshly grounds nutmeg

Cut the anchovies into small cubes.
Add together with the capers and the white wine vinegar to the sauce.  Add salt, pepper and nutmeg to taste.  Add the meatballs to the sauce.  Heat to a slight boil and simmer without cover for 15 minutes.

Serve with vegetable rice


For other articles on this blog please click on Blog Archive in the column to the right

To comment or to read comments please scroll past the ads below.

All ads present items of interest to Leica owners.

_______________________________________________________________________

EDDYCAM - the first and only ergonomic elk-skin camera strap     
 www.eddycam.com        

      



Buy vintage Leica cameras from 
America's premier Leica specialist 
www.tamarkin.com

 http://www.tamarkin.com/leicagallery/upcoming-show


Click on image to enlarge
Please make payment via PayPal to GMP Photography

Click on image to enlarge
Please make payment via PayPal to GMP Photography

Click on image to enlarge
Please make payment via PayPal to GMP Photography


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