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11-27-2013, 05:14 PM   #961
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QuoteOriginally posted by TinaS Quote
Like several others have said, I don't have the money for the K3. If I did, the K3 would be a sweet camera to own (even if it said "Kraft" on the back). I've only had my K-x just over a month, and I'm perfectly happy with it. When the time comes to upgrade I'll probably get a used K5iis (or maybe a K50).
I'm gonna win that K-50!! If I do, I'll wear a toga with Ricoh on it and serenade the neighborhood! And a Double bacon butter w/cheese sounds awesome right now!

11-27-2013, 05:14 PM   #962
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QuoteOriginally posted by TinaS Quote
Like several others have said, I don't have the money for the K3. If I did, the K3 would be a sweet camera to own (even if it said "Kraft" on the back). I've only had my K-x just over a month, and I'm perfectly happy with it. When the time comes to upgrade I'll probably get a used K5iis (or maybe a K50).
What is this "K-3" thing that everybody wants to talk about?
11-27-2013, 05:17 PM   #963
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QuoteOriginally posted by Parallax Quote
What is this "K-3" thing that everybody wants to talk about?
Whatever it is I ain't buyin' it . . . until the gold edition comes out.
11-27-2013, 05:24 PM   #964
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"Quicksand" - you are absolutely in the right thread!!

11-27-2013, 05:34 PM   #965
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QuoteOriginally posted by Parallax Quote
What is this "K-3" thing that everybody wants to talk about?
I think it's the type of cheese they use on bacon cheeseburgers.
11-27-2013, 05:50 PM   #966
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11-27-2013, 09:35 PM   #967
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QuoteOriginally posted by bigted Quote
In fear of actually putting this on topic - I did buy a K-3 and I firmly admit to being an amateur photographer. I do it because I enjoy it. I don't sell any of my shots, but that doesn't mean I won't. I have a K-r and this upgrade is wonderful. I like to shoot (photographically only) wildlife and this offers me so much more. I bought it because I can use the "extra" features. My level of "professionalism" had absolutely nothing to do with that decision.

BTW I do like cheese sandwiches - especially with sliced tomato.
In my mind (a strange place, I admit), "amateur" is more of a financial status than skill status. A "pro", someone whose income depends on their camera, has different constraints and priorities. I can be as ambitious or craptastic as I feel like, without my supply of cheese sandwiches being threatened by an unhappy customer or deranged MotherOfBridezilla.

That said, I upgraded my cheese slicer from a K-r to a K-30 last year, so a K-3 would not be as big a step up for me. The 'thirty is ~most~ of a K-5, but it's that last little bit that tempts me: silky shutter, battery grip, extended bracketing, and of course all the extra knobs and buttons of the high-end interface.

Grilled cheese with diced tomato or chunky salsa and bacon is the way to go!
11-27-2013, 09:47 PM   #968
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QuoteOriginally posted by Parallax Quote
What is this "K-3" thing that everybody wants to talk about?
I- I thought it was the latest cheese slicer / sandwich grill combo from Rohic-Pantex Kitchen Applicances, Ltd. Am I on the wrong forum again?

11-28-2013, 03:33 AM   #969
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QuoteOriginally posted by mrNewt Quote
Speaking of meat... a question towards our fellows down-under... how does the Kangaroo meat tastes like!? What is a good recipe for that!?


To me it tastes similar to beef but with a stronger distinctive flavour that I know is Roo.
Cooking is the easy bit, sneaking up on one during the day is the hard part!

Roo Stew
  • 2kg Kangaroo, cubed
  • 2 tbsp Olive Oil
  • 2 medium Onions, chopped
  • 2 Garlic Cloves, finely chopped
  • 2 Carrots, sliced thick
  • 16 Chat (baby coliban) Potatoes, halved
  • 6 Brussell Sprouts, halved
  • Handful of Button Mushrooms, halved
  • 2 tbsp Flour
  • 750ml Chicken Stock
  • 2 Bay Leaves
  • 4 Sprigs Fresh Thyme (if available)
  • Cracked Pepper
Brown kangaroo cubes in a little oil and set aside. Fry onions and garlic - covered for 3 minutes.
Return the kangaroo cubes along with the flour and stir through. Add stock, bay leaves and thyme. Cover and simmer gently for 1 hour. Add the remaining vegetables and cook, covered, for 30 minutes. Uncover and cook, stirring occasionally for a further 10 minutes or until sauce thickens. Season with pepper.


Last edited by BeetleStuff; 11-28-2013 at 03:43 AM.
11-28-2013, 05:43 AM   #970
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QuoteOriginally posted by THoog Quote
I- I thought it was the latest cheese slicer / sandwich grill combo from Rohi
c-Pantex Kitchen Applicances, Ltd. Am I on the wrong forum again?
But wait! There's more. Order in the next 20 minutes and they'll include the $2.00 spatula for free. just pay $9.95 shipping and processing.
11-28-2013, 06:13 AM   #971
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I heard there was bacon in here?!?
11-28-2013, 06:23 AM   #972
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mmmm bacon... I'm making stuffing with bacon today and calling it K-3
11-28-2013, 06:23 AM - 1 Like   #973
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QuoteOriginally posted by dansamy Quote
I heard there was bacon in here?!?
And cheese!
11-28-2013, 06:29 AM   #974
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That's like the #1 rule of cooking. If it's jacked up, add a little cheese!
11-28-2013, 06:34 AM   #975
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QuoteOriginally posted by dansamy Quote
That's like the #1 rule of cooking. If it's jacked up, add a little cheese!
Sounds familiar. 😀
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