why I won't buy a k3 (Warning: Satire Thread)

Joel B · 11-27-2013, 05:14 PM

Originally posted by TinaS

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!

Parallax · 11-27-2013, 05:14 PM

Originally posted by TinaS

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?

Quicksand · 11-27-2013, 05:17 PM

Originally posted by Parallax

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.

jimr-pdx · 11-27-2013, 05:24 PM

"Quicksand" - you are absolutely in the right thread!!

TinaS · 11-27-2013, 05:34 PM

Originally posted by Parallax

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.

Parallax · 11-27-2013, 05:50 PM

**THoog** · 11-27-2013, 09:35 PM

Originally posted by bigted

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!

**THoog** · 11-27-2013, 09:47 PM

Originally posted by Parallax

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?

BeetleStuff · 11-28-2013, 03:33 AM

Originally posted by mrNewt

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.

Parallax · 11-28-2013, 05:43 AM

Originally posted by THoog

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.

dansamy · 11-28-2013, 06:13 AM

I heard there was bacon in here?!?

Nesster · 11-28-2013, 06:23 AM

mmmm bacon... I'm making stuffing with bacon today and calling it K-3

TinaS · 11-28-2013, 06:23 AM - **1 Like**

Originally posted by dansamy

I heard there was bacon in here?!?

And cheese!

dansamy · 11-28-2013, 06:29 AM

That's like the #1 rule of cooking. If it's jacked up, add a little cheese!

TinaS · 11-28-2013, 06:34 AM

Originally posted by dansamy

That's like the #1 rule of cooking. If it's jacked up, add a little cheese!

Sounds familiar. 😀

11-28-2013, 03:33 AM	#969
BeetleStuff New Member Join Date: Oct 2013 Location: The Rock, NSW Posts: 24	Originally posted by mrNewt 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.

Similar Threads
Thread	Thread Starter	Forum	Replies	Last Post
why I will buy a K3	chicagojohn	Pentax K-3 & K-3 II	80	09-18-2016 08:42 AM
Suggestion Neutralize the 'why I won't buy a k-3' thread	crewl1	Site Suggestions and Help	61	10-04-2014 05:08 PM
Why I Won't Be Buying A K5IIs	Racer X 69	Pentax K-5 & K-5 II	40	02-03-2014 08:12 PM
Why I don't buy Pentax lenses	keyser	Pentax SLR Lens Discussion	44	12-20-2012 01:58 AM
I feel so old: 8 things the facebook gen won't buy	Nesster	General Talk	27	04-22-2012 11:01 AM

11-27-2013, 05:14 PM	#961
Joel B Veteran Member Join Date: Aug 2013 Location: Barnett MO. Photos: Albums Posts: 2,336	Originally posted by TinaS 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
Parallax Senior Moderator Loyal Site Supporter Join Date: Apr 2008 Location: South Dakota Photos: Gallery Posts: 19,332	Originally posted by TinaS 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
Quicksand Pentaxian Join Date: Apr 2008 Location: Central Ohio (formerly SF Bay Area) Posts: 1,519	Originally posted by Parallax 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
jimr-pdx Pentaxian Join Date: May 2010 Location: now 1 hour north of PDX Photos: Gallery \| Albums Posts: 3,897	"Quicksand" - you are absolutely in the right thread!!

11-27-2013, 05:34 PM	#965
TinaS Veteran Member Join Date: Oct 2013 Location: Texas Photos: Gallery Posts: 1,164	Originally posted by Parallax 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
Parallax Senior Moderator Loyal Site Supporter Join Date: Apr 2008 Location: South Dakota Photos: Gallery Posts: 19,332

11-27-2013, 09:35 PM	#967
THoog Loyal Site Supporter Join Date: Aug 2012 Location: North Carolina Photos: Gallery \| Albums Posts: 3,685	Originally posted by bigted 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
THoog Loyal Site Supporter Join Date: Aug 2012 Location: North Carolina Photos: Gallery \| Albums Posts: 3,685	Originally posted by Parallax 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, 05:43 AM	#970
Parallax Senior Moderator Loyal Site Supporter Join Date: Apr 2008 Location: South Dakota Photos: Gallery Posts: 19,332	Originally posted by THoog 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
dansamy Site Supporter Join Date: Nov 2013 Location: Alabama Posts: 2,450	I heard there was bacon in here?!?

11-28-2013, 06:23 AM	#972
Nesster Veteran Member Join Date: Oct 2006 Location: NJ USA Photos: Gallery Posts: 13,072	mmmm bacon... I'm making stuffing with bacon today and calling it K-3

11-28-2013, 06:23 AM - 1 Like	#973
TinaS Veteran Member Join Date: Oct 2013 Location: Texas Photos: Gallery Posts: 1,164	Originally posted by dansamy I heard there was bacon in here?!? And cheese!

11-28-2013, 06:29 AM	#974
dansamy Site Supporter Join Date: Nov 2013 Location: Alabama Posts: 2,450	That's like the #1 rule of cooking. If it's jacked up, add a little cheese!

11-28-2013, 06:34 AM	#975
TinaS Veteran Member Join Date: Oct 2013 Location: Texas Photos: Gallery Posts: 1,164	Originally posted by dansamy That's like the #1 rule of cooking. If it's jacked up, add a little cheese! Sounds familiar. 😀