Nature Not your average seagull - M400 F5.6

Not your average seagull - M400 F5.6 · 08:56 AM

Ok, so this is probably a bit of an excuse to show off the rendering of my M400 F5.6 lens.
I can't get enough of the thing.

This guy has been identified as a juvenile Pacific Gull. I had never seen anything like it before; this juvenile has massive compared to any common seagull. I think they are relatively rare to see.

1.

2.

cheers,

**dadipentak** · 11-10-2009, 05:34 PM

I think it's not unusual for young gulls to be bigger that their parents and slim down once they're on their own.

Barnster · 11-10-2009, 05:42 PM

Nice Beek!And also a very good capture of something that's like an uncooked steak,'RARE'!

graphicgr8s · 11-10-2009, 05:56 PM

Nice, crisp shots.

Barnster, you actually cook steak?

**Ash** · 11-10-2009, 06:12 PM

Love the detail and colour.
Central location of subject slightly takes away from the image's impact.
But brilliant rendition.
Thanks for sharing.

Barnster · 11-10-2009, 06:39 PM

Yes I know you can cook steak,but some people like it'RARE' with the blood oozing out of it.Me,I like it well done.What about yourself????

8540tomg · 11-10-2009, 08:20 PM

Looks like you're having a lot of fun with the M 400/5.6 goddo31.

400mm is a great focal length isn't it? What are you using for support? I know I should use the tripod but find myself using a monopod most of the time with this lens. My tripod is a little flimsy and to be frank I just don't trust it with the extra weight.

Tom G

goddo31 · 11-10-2009, 09:10 PM

Thanks for the comments.

Tom G - yeah, I really like the 400mm FL. The difference between 300 and 400 is a lot more than I imagined. I suppose this is partly due to the 1.5x APS-C crop.
I use my monopod; my tripod is very flimsy and I'm not quite brave enough to try it yet.

Ash - thanks for the feedback. Generally I will crop to put the bird off centre if necessary, I think this time I was lazy.

Damn, I want a good steak for lunch now... Just ticked over 12pm here.
Medium to med. well done for me. As long as it's not too dry.

Barnster, ever tried getting a steak in France or Europe?

Barnster · 11-11-2009, 04:28 PM

Originally posted by goddo31

Thanks for the comments.

Tom G - yeah, I really like the 400mm FL. The difference between 300 and 400 is a lot more than I imagined. I suppose this is partly due to the 1.5x APS-C crop.
I use my monopod; my tripod is very flimsy and I'm not quite brave enough to try it yet.

Ash - thanks for the feedback. Generally I will crop to put the bird off centre if necessary, I think this time I was lazy.

Damn, I want a good steak for lunch now... Just ticked over 12pm here.
Medium to med. well done for me. As long as it's not too dry.

Barnster, ever tried getting a steak in France or Europe?

No I haven't.Do they still have the Madcow disease going on??Well lets change it from a RARE steak to RARE frog's legs then.

goddo31 · 11-12-2009, 04:24 AM

Not when I was there in Feb-Apr this year.
It's just that the concept of 'rare' and 'well done' is quite different than the way we aussies think of it

Same thing seemed to apply to burgers - would often be quite pink.
Nothing wrong with that, but for an aussie who is more used to meat being burnt, it takes some getting used to.

**Lowell Goudge** · 11-12-2009, 05:42 AM

Originally posted by goddo31

Not when I was there in Feb-Apr this year.
It's just that the concept of 'rare' and 'well done' is quite different than the way we aussies think of it

Same thing seemed to apply to burgers - would often be quite pink.
Nothing wrong with that, but for an aussie who is more used to meat being burnt, it takes some getting used to.

You need to be careful in ordering cooked meat in europe, not because there is anything wrong with it (mad cow was done with about 10 years ago) but between england and france there is a considerable difference between rare, medium and well done.

Well done in france = medium in england, and a french chef would take it as an insult to deliver a steak done to what the english consider well done. We had to explain to one chef that our english friend who was dining with us wanted the steak burnt to a crisp

goddo31 · 11-12-2009, 05:47 AM

I probably didn't get it across well - but that is exactly what I was getting at

It seems the Aussies are like the English in that regard... !

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11-10-2009, 05:34 PM	#2
dadipentak Site Supporter Join Date: Jul 2008 Location: Baltimore, Maryland Photos: Gallery Posts: 11,590	I think it's not unusual for young gulls to be bigger that their parents and slim down once they're on their own.

11-10-2009, 05:42 PM	#3
Barnster Veteran Member Join Date: Jun 2009 Location: Mid North Coast,Australia Photos: Gallery Posts: 1,016	Nice Beek!And also a very good capture of something that's like an uncooked steak,'RARE'!

11-10-2009, 05:56 PM	#4
graphicgr8s Guest	Nice, crisp shots. Barnster, you actually cook steak?

11-10-2009, 06:12 PM	#5
Ash Loyal Site Supporter Join Date: Mar 2007 Location: Toowoomba, Queensland Photos: Gallery \| Albums Posts: 23,920	Love the detail and colour. Central location of subject slightly takes away from the image's impact. But brilliant rendition. Thanks for sharing.

11-10-2009, 06:39 PM	#6
Barnster Veteran Member Join Date: Jun 2009 Location: Mid North Coast,Australia Photos: Gallery Posts: 1,016	Yes I know you can cook steak,but some people like it'RARE' with the blood oozing out of it.Me,I like it well done.What about yourself????

11-10-2009, 08:20 PM	#7
8540tomg Veteran Member Join Date: Feb 2008 Location: Waterloo, Ontario Photos: Gallery Posts: 4,461	Looks like you're having a lot of fun with the M 400/5.6 goddo31. 400mm is a great focal length isn't it? What are you using for support? I know I should use the tripod but find myself using a monopod most of the time with this lens. My tripod is a little flimsy and to be frank I just don't trust it with the extra weight. Tom G

11-10-2009, 09:10 PM	#8
goddo31 Veteran Member Join Date: Feb 2009 Location: Perth, Western Australia Photos: Gallery \| Albums Posts: 2,576 Original Poster	Thanks for the comments. Tom G - yeah, I really like the 400mm FL. The difference between 300 and 400 is a lot more than I imagined. I suppose this is partly due to the 1.5x APS-C crop. I use my monopod; my tripod is very flimsy and I'm not quite brave enough to try it yet. Ash - thanks for the feedback. Generally I will crop to put the bird off centre if necessary, I think this time I was lazy. Damn, I want a good steak for lunch now... Just ticked over 12pm here. Medium to med. well done for me. As long as it's not too dry. Barnster, ever tried getting a steak in France or Europe?

11-11-2009, 04:28 PM	#9
Barnster Veteran Member Join Date: Jun 2009 Location: Mid North Coast,Australia Photos: Gallery Posts: 1,016	Originally posted by goddo31 Thanks for the comments. Tom G - yeah, I really like the 400mm FL. The difference between 300 and 400 is a lot more than I imagined. I suppose this is partly due to the 1.5x APS-C crop. I use my monopod; my tripod is very flimsy and I'm not quite brave enough to try it yet. Ash - thanks for the feedback. Generally I will crop to put the bird off centre if necessary, I think this time I was lazy. Damn, I want a good steak for lunch now... Just ticked over 12pm here. Medium to med. well done for me. As long as it's not too dry. Barnster, ever tried getting a steak in France or Europe? No I haven't.Do they still have the Madcow disease going on??Well lets change it from a RARE steak to RARE frog's legs then.

11-12-2009, 04:24 AM	#10
goddo31 Veteran Member Join Date: Feb 2009 Location: Perth, Western Australia Photos: Gallery \| Albums Posts: 2,576 Original Poster	Not when I was there in Feb-Apr this year. It's just that the concept of 'rare' and 'well done' is quite different than the way we aussies think of it Same thing seemed to apply to burgers - would often be quite pink. Nothing wrong with that, but for an aussie who is more used to meat being burnt, it takes some getting used to.

11-12-2009, 05:42 AM	#11
Lowell Goudge Site Supporter Join Date: Jan 2007 Location: Toronto Photos: Gallery \| Albums Posts: 17,888	Originally posted by goddo31 Not when I was there in Feb-Apr this year. It's just that the concept of 'rare' and 'well done' is quite different than the way we aussies think of it Same thing seemed to apply to burgers - would often be quite pink. Nothing wrong with that, but for an aussie who is more used to meat being burnt, it takes some getting used to. You need to be careful in ordering cooked meat in europe, not because there is anything wrong with it (mad cow was done with about 10 years ago) but between england and france there is a considerable difference between rare, medium and well done. Well done in france = medium in england, and a french chef would take it as an insult to deliver a steak done to what the english consider well done. We had to explain to one chef that our english friend who was dining with us wanted the steak burnt to a crisp

11-12-2009, 05:47 AM	#12
goddo31 Veteran Member Join Date: Feb 2009 Location: Perth, Western Australia Photos: Gallery \| Albums Posts: 2,576 Original Poster	I probably didn't get it across well - but that is exactly what I was getting at It seems the Aussies are like the English in that regard... !