Originally Posted by davemac (Post 1100056)

I had used the batteries out of my fungal detector and didn't know how much power was left, but I had the detection level down to low meniscus value............................................. ................I have to go now the nurse wants me back in my room.

Originally Posted by maxthecollie (Post 1100093)

Just messing about with my camera.
Attachment 39168Attachment 39169Attachment 39170Attachment 39171Attachment 39172Attachment 39173Attachment 39174

Originally Posted by maxthecollie (Post 1100093)

Just messing about with my camera.

Originally Posted by Eric (Post 1100098)

Me too. I call it "Wake and Bake: Still Life with Roach.";):D

Originally Posted by maxthecollie (Post 1100100)

Looks like a well loved and used mug

Originally Posted by Accyexplorer (Post 1100096)

What shutter speed and exposure was your cam set at?

Originally Posted by Accyexplorer (Post 1100096)

What shutter speed and exposure was your cam set at?[/
Shutter Speed set on Bulb at f22

Originally Posted by gpick24 (Post 1100108)

If you use firefox, you can download a plug in called exify, shows you some basic exif info if its included in the pic.

Originally Posted by maxthecollie (Post 1100109)

If I click on my pic and properties it shows all the info,but I had to resize it to put on here.

Originally Posted by gpick24 (Post 1100111)

With exify just hover over the pic.

Originally Posted by eric (Post 1100105)

indeed it is ... And occasionally i wash it;)

Originally Posted by maxthecollie (Post 1100106)

Tastes better with a bit of bacteria

Originally Posted by mobertol (Post 1100060)

A visit to PLAC dairies in Cremona to show how our milk is transformed into Grana Padana cheese. Similar to Parmigiano Reggiano (Parmesan) it is Italy's most exported DOP ("protected origin" )foodstuff with 1,000,000 cheeses of 40-44kg each being sold abroad per year. The warehouse at the end of the set of photos houses 160,000 cheeses, which are matured there for between 16-24 months, as well as other products which are all different forms of Provolone cheese.
Our farm is a member of a different cooperative dairy in Soresina which produces the cheese in exactly the same way - it is much larger and their warehouse has 1,000,000 of these cheeses stored. Company | Soresina English
I went on this trip to act as translator to the two farmers from California (pictured with beers after the tour) who were visiting us that day. Hank Van Exel and Jory Arioso who between them milk 2500 cows! Hank was in Italy as he was the judge at the European Dairy Show in Cremona this year(he is wearing the cap!).