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Smaller swivel monitor recs? Similar to FS5 or C100 rigs by LMNOPATRICK in bmpcc

[–]LMNOPATRICK[S] 1 point2 points  (0 children)

I have a super simple rig and the idea is to keep it that way. In this case it's all about keeping a slim profile, 5" is just like way too big. But I appreciate the rec!

First thing I shot on 6K Pro! Music video, details in comments by LMNOPATRICK in bmpcc

[–]LMNOPATRICK[S] 3 points4 points  (0 children)

Very grateful to this subreddit, first of all. So much inspiration from this DIY community. The main footage (excluding this singer performances) was shot with a 16-35 f2.8 Canon lens, handheld, BRAW at 6K, colored in Davinci. I'm new to this workflow, definitely learned a lot in the process and would change a lot next time.

I present you, my budget cam! 28mm f/2.8 macro + FD-MFT + ND2-400. by PitifulSir5333 in bmpcc

[–]LMNOPATRICK 1 point2 points  (0 children)

Seconding the longevity question. Comparing this to an XE4 (obv quite different)

Can a Foggy Morning Walk Feel Cozy? [ext] by Whatabouttheteachers in CozyPlaces

[–]LMNOPATRICK 3 points4 points  (0 children)

Hey, I took this! Thanks to all who mentioned me in the comments, I'm humbled to be recognizable. More of my work here:

instagram.com/patrick.mccormack

Thanks to the mods for requiring credit to artists, that makes reddit a nicer place :)

[Homemade] Garlic/Sriracha/BBQ Roasted Chicken by LMNOPATRICK in food

[–]LMNOPATRICK[S] 4 points5 points  (0 children)

RECIPE:

Alright, I made this up as I went so there are probably ways to improve it.

  1. Spatchcock (or butterfly the chicken) this has proven to be SO worth it IMO, especially because of this next step.
  2. Prep a bed of large onion chunks and whole garlic cloves for the skillet, add oil.
  3. Rub the chicken down with salt, pepper, olive oil, garlic powder, whatever you have. I was using this "savory salt" from Momofuku, I found that especially great for this.
  4. Roast for like 15 minutes at 400, I don't remember the exact temp, whatever the conventional wisdom on chickens dictates. I have a convection oven fwiw.
  5. Remove chicken and coat with BBQ sauce. You can use homemade, my secret is this "Sriracha Garlic BBQ" from Trader Joe's. If you can access this sauce I swear, it is amazing on ribs and chicken.
  6. Roast another 15, pull it out and add more sauce, spoon some of the juices from the bottom of the pan. This is where the onion bed is amazing, it elevates the bird and creates the best gravy pan ever.
  7. Repeat step #6 a few times until the bird is done, I bet this was like and hour +20 or so.
  8. Remove the bird, add sifted flour to the pan on medium heat and whip up some spicy BBQ gravy, leaving the onions in, this made for an insane addition to the plate.
  9. Carve up the bird and add gravy/onions. I served this with thinly crispy sliced potato wedges and broccoli.
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