![]() It will most likely have a NAT tab or settings screen. Now go to your the manager interface of your router or ADSL modem. ![]() Next to show, select ‘Network Status’ which will show the active network adapter and its IP address. With Mac OS X 10.4 (Tiger) and lower, select the Apple menu and choose ‘Location’ and then ‘Network Preferences…’. The local IP addres is shown in the networking status. ![]() Here, choose ‘Networking’ and on the left click the active network adapter (Ethernet for wired and AirPort for wireless connections). For OS X 10.5 (Leopard) and 10.6 (Snow Leopard), select the Apple menu and choose ‘System Preferences…’ or use Spotlight to find it. You will need to open up the port 9091 and redirect this to your home computer. The next step is very important if you want to use Transdroid to control Transmission from anywhere you go and not just your home Wi-Fi network. If you now see the web interface of Transmission, you may continue. It will ask for the username and password that you just entered. If it doesn’t, open the browser yourself and go to. Click on the ‘Launch web interface’ button. Lastly, make sure that you leave the IP filtering option off. Remember it because you will need it later. It is strongly advised to also enable authentication. If you change this, remember it because you will need it later on. You can leave the listening port to the default 9091 or change it. Choose ‘Transmission -> Preferences’ from the menu and go to the ‘Remote’ tab. Next, we will enable the web interface, because this is used by Transdroid to communicate with it. When it is done downloading, copy it to your Applications to install it. To install this client on your Mac, visit the Transmission website and download the latest Mac OS X build, which is a. Transmission has a native Mac OS X interface now and is becoming more and more popular on this platform. Here are the steps to install Transdroid when you use Transmission on Mac OS X: Setting up Transmission
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This is a website that lets you enjoy all kinds of adult comics. ![]() My only criticism is the lack of a built in sensor cleaner. ![]() I spend less time in post and I know the D3x will deliver without fail. The final reason was the image quality from the files that are in another league. I haven’t had the Nikon’s back or front focus. Another reason for the change was indeed the AF in servo mode and even when single point focusing for the Canon’s. But those don’t pay most of my bills other than the 85 f 1.4. Yes I miss Canon’s fast primes, and hope that Nikon or Zeiss will add a couple more soon. One reason was the newer optics in their lineup that are just stellar. I switched to the Nikons from Canon a year and a half ago because of a couple of reasons. Combined with its D3 brother, I can’t think of anything they can’t do – except stay low-key in public places and not attract security guards. My Nikon D3X really is the greatest camera ever made, in my view. I’m sure the M9 images will print even nicer although I’m pretty happy with everything the M8 does except the battery life and framing quirkiness. The M8 files look great up to 24 x 36" and I really enjoy the B&W’s from the camera. It’s the best way for me to experience images and show off my work. I have an epson 9880 and enjoy printing really big – 24 x 36", 40 x 60" and even longer panoramics. ![]() Nothing says thank you from the photographer more than a gift of a large signed print of your (and their) favorite image from the work you just completed. There has been a shift to smaller image files but I find that my clients still need large prints and big files although not for every image. My aviation clients do the same and use the images printed for waiting rooms at airports, conference rooms and for convention booth displays. The designers use them to show off their architectural projects and to sell a community, high-end real estate or their amenities on a large scale. Many images are also used as very large display prints in offices and sales centers. My images are used from everything from web use to collateral material printed for annual reports, branding pieces, and large handouts to clients. The end result is normally stronger as long as there aren’t too many cooks in the kitchen. I find it easier that way but also enjoy the collaboration of AD’s, CD’s and that side with a good team. I work with several creative agencies but mostly work with companies directly. I specialize in aviation, architecture, landscape architecture, land development, and people on location. I had a client specifically request that I shoot film on a project this summer and I really didn’t enjoy the lack of control that I now have with my digital cameras and the workflow with the Nikon D3, D3X, Leica M8 and now the Aptus II 10. I am VERY glad that my film days are behind me. I stuck to 120mm film and it served my needs well with nice blowups from 24 x 36” from the 6×9’s to 30 x 90” panoramics from the 6×17’s. I can shoot 1000 frames a day, experiment more, and still get my 100-200 final images to deliver that I am pleased with and some nice surprises along the way. I never liked the idea of delivering "only 5 images to a client" and normally would end up delivering 100-200 on a typical day out there for locations. I never found the need to shoot 4×5 for my clients or myself mostly due to higher film cost and preferred to shoot more rather than less. I love the technical side of photography just as much as the creative visual side. That’s how you burn out as an artist.īack when we were expected to travel with three camera formats and cases and cases of gear, they all came or many did each trip. The Nikons and Canons do the job but I don’t want to get stuck with a formula every job. Watermelon is my favorite but I don’t want it every day. I enjoyed shooting with all of these cameras for different reasons and I grabbed the best tool suited for different jobs. In the film days, I enjoyed shooting with my Leica Ms, Canon F1s and Eos 1s, Hasselblad 203s, Mamiya 7s, Fuji GX617s, Fuji 6×9 rangefinders, and Contax 645. I went back and forth trying to rationalize the purchase of a high-end digital back the last several years. I’m quite happy with my work as a commercial location photographer the last 18 years and thought I would add my two cents on the new Leaf Aptus II 10back and my experiences and how I came to my decision. I have been lurking on LuLafor a long, long time and soaking up the raging debate on 35mm vs MF vs Value vs Film vs (for some) moving on to a different profession… just/ kidding. ![]() Pour a small amount of water over the meat and vegetables-3 or 4 tablespoonfuls. Mix all the minced vegetables into the shredded beef, adding a light sprinkle of salt and pepper-and if you want a spicy machaca (also known as barbacoa), add red chili flakes or pods, to taste.ĥ. If you like cilantro (aka coriander leaf) and can get it fresh, add 2 or 3 tablespoonfuls, also minced. Mince a quantity of onion equivalent to the quantity of garlic, and an equal quantity each of red and green peppers. For a 4-to-6 pound roast, I’d use a whole head of garlic, myself. How much? Depends on how much you like garlic, essentially. Ergo, you don’t want to have big chunks of garlic, onion, and peppers-you want to use quantities of very finely minced vegetable, which will desiccate in the cooking and flavor the meat. ![]() The thing to observe here is that the vegetables are spice in this dish. Put shredded beef in a large frying pan or stewing pan-any wide, shallow pan with a lid (or that can be covered with a sheet of aluminum foil).Ĥ. Shred the chilled, boiled beef with your fingers, removing any gristle or fat. Overnight is best, but 2 or 3 hours will do.ģ. Scoop the beef out of the water, put it in a large bowl, cover and put in the refrigerator to chill. You know it’s done when you stick a fork in the meat and it begins to fall apart.Ģ. The only thing to remember is to check the pot and add more water, to prevent the meat boiling dry. Bring to a boil, and keep gently boiling for 3 to 5 hours. Put the raw beef in a large pot, cover it with water, and put over a medium-high flame. On the other hand, once made, machaca will keep-and improve in flavor-for up to a week in the refrigerator, and can be used in a number of different quick, tasty dishes.ġ. Preparation has several steps this isn’t a recipe for people rushing home from work and wondering what to microwave. (Note: don’t use spiced jerky if you employ this option.) Preparation In this case, you don’t need to boil or shred it, but will need to allow a longer steaming time. *Note: Traditional Mexican cookery occasionally uses carne seca-dried beef, or jerky-instead of fresh beef. ![]() IngredientsĪ large chunk of beef, any cut (one pound will probably feed 2-3 people)*ġ onion, any color (yellow Spanish onion is traditional)ġ head of garlic (yes, I do mean a whole head)Ĭrushed red pepper flakes or other chili pods (I like the little brown Piquin peppers, myself) (optional) By and large, a pound of raw beef will yield about 10 to 12 ounces of machaca. That being so, it really doesn’t matter what cut you select, or how big it is, but I usually buy a large rump roast, because it’s not very fatty, and is easy to clean. It ain’t Taco Bell, baby…ĭeveloped by Mexican peasants faced with the prospect of eating elderly goat, stringy rabbit, or the leftover remnants of the village cow, machaca is a way of rendering any cut of meat both edible and tasty. But as a small pre-Christmas present, here’s another bit of traditional Mexican (New Mexican) food. Christmas Eve is the Busiest Night of the Year at our house, so you likely won’t hear from me until sometime on Christmas, after the dust has settled. ![]() Production officially began on August 25, 2014. ![]() Livia Brito and José Ron were officially confirmed as the protagonists on August 18, 2014. Irán Castillo was previously attached to the project, but later dropped out, citing health-related concerns. In July and early August, Eleazar Gomez, José Pablo Minor, Jessica Coch, and newcomer Ela Velden were among some of the first actors to be confirmed for the telenovela. Casting for the telenovela was conducted from May through July in Mexico City. Pedro Damián announced his intention to produce a remake of Muchacha italiana viene a casarse in the spring of 2014. ![]() After her fiance abandons the sisters, Fiorella works as a maid for the prominent Ángeles family, where she falls in love with Pedro Ángeles, a man whose family legacy is based on mysterious circumstances. Hoping to get medical care for her sister, Gianna, who suffers from a heart condition, Fiorella Bianchi, a recently orphaned Italian woman, moves to Mexico and accepts a marriage proposal from her late father's deceptive, but wealthy friend. It started airing weeknights on Augon Univision. Two alternative endings for the telenovela were available for streaming on the telenovela's official site following its finale. The series finale aired in Mexico on June 21, 2015. On October 20, 2014, Canal de las Estrellas began airing "Muchacha Italiana viene a casarse" weekdays at 4:15 p.m.,replacing La Gata. Livia Brito and José Ron star as the protagonists, while Nailea Norvind and Mike Biaggio star as antagonists of the telenovela. It is a remake of the 1971 Mexican telenovela Muchacha italiana viene a casarse. Muchacha italiana viene a casarse (English: Italian Bride) is a Mexican telenovela produced and directed by Pedro Damián for Televisa. |