It's possible that more has been written about the Nikon D3 before it has actually come onto the market than there has been about any camera before it. There are several obvious reasons for the unusual amount of interest the D3 has attracted. Foremost, it represents Nikon's first foray into the 'full-frame' digital arena, which until now has been dominated by Canon. The bar has been set very high and Nikon will be keen to show that it can offer a high-quality alternative to the well-established '1Ds' line of Canon EOS DSLRs.Another reason the D3 has attracted attention is that so much about it is conspicuously different from previous Nikon offerings. In the past eight years, Nikon has relied on a two-pronged approach for its professional products, using a single-sensor format (DX) but marketing two different versions of its flagship DSLR chassis – one boasting higher resolution, and the other faster frame capture. Canon was able in the meantime – with the EOS 1D, 1D Mark IIn
At first we did not know what to think. Is this for real or not? But after some research it seems to be kosher. Hammacher-Schlemmer are selling these wine glasses with the novel nose cut-out. And if you read the picture the same way we did, it looks like you are supposed to poke your schnozzle through the cut-out to really inhale the delicate aroma of the wine. But that is not the case, at least it is not the way H-S believes we are supposed to go about it. Their idea is that you turn the cut-out away from you when you sip. We still think our first instinctive interpretation is better. The glasses are USD 50:- a pop on Hammacher-Schlemmer.
I always have a chuckle when I hear the joke, "What's the difference between broccoli and snot?" No ideas? Answer: "It's harder to get kids to eat broccoli." Boom, boom.
In actual fact, it may be more aligned to your genetic makeup than we've possibly ever considered.
Susan Bowerman, from the LA Times, tells us however, that this may not excuse kids from turning their nose up at vegetables. It seems that being a super-taster takes some time to evolve.
So if you're not into strong tasting-coffee, soy products or grapefruit juice you can thank your genes for making you the super-taster that you are.
Interesting to note that more women than men are super-tasters and so are most chefs!
Notes From An Inexperienced Chili Taster Named FRANK, who was visiting Texas: "Recently I was honored to be selected as an outstanding Famous celebrity in Texas, to be a judge at a chili cook-off, because no one else wanted to do it. Also the original person called in sick at the last moment, and I happened to be standing there at the judge's table asking directions to the beer wagon when the call came. I was assured by the other two judges (Native Texans) that the chili wouldn't be all that spicy, about the same as usual, and besides they told me I could have free beer during the tasting, so I accepted. Here are the scorecards from the event:Chili # 1: Mike's Maniac Mobster Monster ChiliJUDGE ONE: A little too heavy on tomato. Amusing kick.JUDGE TWO: Nice, smooth tomato flavor. Very mild.FRANK: Holy smokes, what the hell is this stuff? You could remove dried paint from your driveway with it. Took me two beers to put the flames out. Hope that's the worst one. These hicks are crazy.
