John Mackay

Thursday, August 4, 2011

Observations on the Nikon 20mm f/2.8D AF Nikkor

Nikon 20mm f/2.8D AF Nikkor Lens for Nikon Digital SLR Cameras

When I needed a full frame wide angle to compliment my 24-120mm f/4 I needed something on a budget but it also had to be good. In the past I have owned wide-angle glass from Schnieder, Rodenstock and Zeiss, so I knew what characteristics I was looking for. For me, wide angle glass is all about being sharp into the corners.

I remembered reading a review about 8-10 years ago comparing the Nikon 17-35mm f/2.8 to Nikon primes in a similar range and the verdict was plain--the zoom was better. However, I remembered that the only real characteristic that defined this was with respect to chromatic aberration. And with Nikon's new software CA removal as standard in it's cameras I thought that revisiting the performance of the 20mm f/2.8 (sans CA) was worthwhile.

Now whilst I don't have FF figures for a 17-35mm f/2.8 for comparison from Photozone I was able to review the DXOMark scores comparing the Nikon 17-35mm f/2.8 against the Nikon 16-35mm f/4 and it was clear that the 16-35mm f/4 was better. So, when reviewing MTF scores I restricted myself to reviewing only Nikon's 20mm f/2.8, 14-24mm f/2.8 and 16-35mm f/4 as depicted in the graph below.

Data courtesy of Photozone.de

Now, don't get me wrong, it's not my intention to suggest that one lens here is any better than the other MTF wise as variations in individual lenses can vary widely. What I am trying to demonstrate is that as far as MTF goes between the above three lenses at 20mm and at f/8 is that there is not a lot to separate them. So, if you think that by buying the 20mm f/2.8 that you are somehow losing out in the resolution stakes against it's bigger and newer brothers then don't. It may be an older and smaller lens but it holds it's own with the best of them and at 1/3rd the price of the 14-24mm f/2.8 and half the price of the 16-35mm f/4 it should factor heavily in your consideration for an inexpensive high-performing ultra-wide angle lens.

Samples

Check them out at Amazon

Nikon 20mm f/2.8D AF Nikkor Lens for Nikon Digital SLR Cameras

Nikon 16-35mm f/4G ED VR II AF-S IF SWM Nikkor Wide Angle Zoom Lens for Nikon Digital SLR Cameras

Nikon 14-24mm f/2.8G ED AF-S Nikkor Wide Angle Zoom Lens

Sunday, June 19, 2011

Massaman Curry

King Buddha Loetla Nabhalai (1809-1824) of Thailand loved Massaman so much he wrote a poem about it as being so delicious when you eat it that you feel like eating it again--I know the feeling.

Ingredients (to make 4 servings)

Vegetable oil @ 2 level tbl spoon
Massaman curry paste @ 2 level tbl spoons (I prefer Cock brand ...actually I preferred it a whole lot more before I found out it's brand name and now I try not to think about it.)
Coconut Milk @ 1 cup ( I prefer the Gata Lite as it only has about 1/3 the calories of standard coconut milk yet is still creamy)
Beef @ 400gms sliced into chunky pieces (I prefer to use blade steak and cut it myself as often the pre-cut stuff has been cut any way it comes including with the grain--a no no.)
Potato sliced to the same proportions as the beef (Baby Red Delight's are good for this cut into four's.)
Unsalted raw peanuts (Note you can use salted but omit the fish sauce or you can also use unsalted cashews as well or even roasted is no problem either.)

Seasoning

Palm sugar @ 1 heaped tea spoon (Note: you can use brown sugar which will impart a similar flavour to coconut pam sugar but is not as mellow or subtly sweet as other varieties of palm sugar. You can read more about this at www.sugarpalmtree.com it's up to you, there is no rule.)
Fish sauce @ 1/2 tbl spoon (Note: different brand fish sauces have differing strengths. For instance Maggi fish Sauce is quite a light fish sauce but some of the Asian brands are quite concentrated. If in doubt half the recommended amount. I use Squid brand only because it's readily available and I know how much to use.
Oyster sauce @ 1/2 tbl spoon
finely sliced Kaffir Lime leaves x 4
Dried Cayenne Chilies (to taste and soaked first for about 10 minutes in tepid water to soften them up)
Tamarind Paste (Note: use this very sparingly as depending on the brand of paste you have chosen it may already contain tamarind paste. Try a 1/4 of a teaspoon to begin with)

Garnishing

Coconut cream (optional swirl of cream on top of the curry)

Preparation

First, heat the vegetable oil in pot. I like to use a thin based pot because when I remove it from the cooktop element it loses heat quickly.

When the oil is hot, add the massaman curry paste and stir until aromatic. If it starts spitting too much take it off the heat--don't burn it!
Add a serving spoon of coconut milk and blend with the paste using a spoon. when it starts to bubble from the heat add another spoonful and mix again until it starts to bubble and then add another spoonful. This is the trick to cooking the paste properly. Don't just add all the coconut milk in one volume as you'll likely end up with a gritty tasting texture.
Add the beef to the curry mixture ...and this is important ...do NOT stir it around with the spoon. Use the swirl technique whereby hiding the pot handle, move your hand in a circular motion swirling the curry mix over the meat.
When it is about 1/3 cooked, add the potatoes.

you may want to cover the pot at this stage so that you don't cook off too much of the coconut milk you can take it off later to let the sauce thicken.
Add the chilli and Kaffir Lime leaves
Don't forget to taste it!! And add fish sauce and palm sugar to your taste preferences. If it tastes a little light-on then you can add a little Oyster sauce to give it some body.
Leave cook until the potatoes are soft and turn off the heat and gently fold your nuts into the mixture
Serve with steamed jasmine rice ...aloi maak maak :)