How to put the SB-600 into remote mode

How to put the SB-600 into remote mode

For Advanced Wireless Lighting, you need to activate the wireless remote flash mode on the SB-600.

1. Switch on the SB-600 flash.
   
2. Go into the custom settings menu (CSM) by pressing the – (MINUS) and ZOOM buttons simultaneously and holding them down for two seconds. I prefer to press and hold the MINUS button first before I press and hold the ZOOM button. Once you're in the CSM menu, press the – (MINUS) or + (PLUS) button to cycle through the available options until you see the wiggly arrow icon. This icon represents the remote mode, and has two values, OFF or ON.
   
3. Use either the ZOOM or MODE buttons to toggle the wireless remote flash mode option between OFF and ON. Press once on the ON / OFF power button to save the setting value and exit the CSM menu.
   
4. Once you've exited from the CSM, you'll need to set the CH and GROUP values. CH represents the communication channel your camera, SB-800 or SU-800 will use to communicate with the SB-600, so choose any number between 1 and 4. But if you're using the built-in flash on the D70 / D70s to communicate with the SB-600, you're restricted to using only Channel 3. If there's another photographer in the vicinity who's also using Nikon's CLS (creative lighting system), make sure the both of you use different channels. If the SB-600 will be your primary remote flash, it's usual to put it in Group A. For this example, a remote SB-800 was my primary flash and already assigned to Group A, so I put the SB-600 in Group B. With each speedlight assigned to a different group, I can control the flash output levels of my SB-800 and SB-600 independently of each other.
   

Now, set up the camera so that it can communicate wirelessly with the SB-600. For the following example, I'm using the built-in popup flash on my Nikon D300 to communicate and trigger the SB-600.

1. Press the menu button on the D300 and navigate to the Custom Setting Menu.
   
2. Next, select Flash cntrl for built-in flash. The default value for this option is TTL, but we're going to change that in the next step.
   
3. Select the Commander Mode option. Now you will be able to wirelessly control one or more remote SB-600 / SB-800 flash units using the D300's popup flash.
   
4. Set flash exposure modes and compensation plus communication channel options here. If you recall, I had my SB-800 assigned to Group A while the SB-600 was assigned to Group B. In this example, I don't want the built-in flash to contribute any illumination to the scene, hence the double dashes (–). Group A (aka the SB-800) is on Manual exposure at 1/8. Group B (aka the SB-600) is on TTL with flash compensation of +1.0 EV. All this is achieved just by dialling in the necessary values here – I don't have to go to each flash to adjust its output level or exposure mode. Finally, the Channel is set to 3 so that my camera's popup flash can communicate with the other remote speedlights, which were also configured to Channel 3.
   

Process of cancelling Singapore PR

source: http://deliciouslifes.blogspot.com/2008/06/process-of-cancelling-singapore-pr.html

This is an email from a friend of mine who surrendered his PR in case I need to do it too. I think its exactly what you need:

Cancelling PR
Go down to SiR/ICA (or whatever they call themselves at this moment) and inform the information counter that you want to cancel your PR. Be sure to take your passport, IC and the entry permit. They will take you into an interview room. Don't worry, no one will interview you. A pleasant officer will let you ask you if you had any dependant PRs (no). She will inform that once PR is cancelled, a social visit visa will be issued for a month and that will help you finish off all work and leave Singapore. She will take back your IC and entry permit and cancel the re-entry permt. Then she will stamp a 1 month social visit from that day and give you one half of the disembarkation form/card. She will also give you a letter stating that ICA has accepted your PR cancellation request and that you have returned the IC as well as the entry permit. Keep this letter safely.

To the CPF board
Take the letter you got from ICA and go down to the CPF board. They will use this letter to close your CPF account. For quicker processing, pass them a bank account number in Singapore to remit your CPF amount. If I am not mistaken, they can also provide demand drafts (issued in your name only) etc. and send it to your permanent address overseas, if you cant wait in Singapore for the money to arrive in the bank. Bring along some document showing that you indeed have that account. One of the month's statement of account will do. Else you will be asked to sign an indemption form. They will need about 10 working days (i.e excluding Sunday and public holidays) to get the money into your account. I got the amount in my DBS account on the 9th day. If your employer has to pay any more CPF money to you, they will give you a letter instructing your company that you have closed your CPF account and that any amount (employer or employee contribution) still due to you should be paid to you directly. Take this letter and pass it to your company. They should then be able to give you the money directly. They will have to fill up the reverse section of that letter and send it back to CPF board.

The IRAS
Go down to IRAS and get an IR21 form. This form is to be filled when someone is permanently leaving Singapore and the taxes have to be settled. Get the company to fill it for you and return it to IRAS. Companies that use e-filing can fill the IR21 form online. Ask your employer if this can be done, so that you don't have to run to IRAS twice. IRAS will then compute the tax that you should be paying. Pay it. Note that the CPF board will ask IRAS for an "OK" with respect to your taxes before they credit the CPF money to you. If you have not filled in the IR21 form and not filed your taxes, IRAS will not give the green light to CPF board. If you are rushing (as I was), do let the IRAS officer know your emergency. They may help you by expediting the process. Ofcourse for this, e-filing will not work. Person-to-person contact works wonders in these cases. They took about 5 working days in my case.

That should cover everything that you will need to do in a normal case when dealing with ICA, IRAS and CPF board.

My notes:
1. has to settle all outstanding taxes before giving up the PR status.
2. view the procedure details here

Jeanie 和 Mini Choo 的生日buffet

[White Balance] Hotel Artificial yellowish light source

original:
#1

1/6 f3.5 ISO640
no flash
center-weighted
Incandescent

After WB adjustment in Lightroom using WB selector tools
#2
Temp:2200

Only Fired flash, and the original photo looks like:
#3

1/6 f4.2 ISO640
built-in iTTL-BL -1.0EV (Temp:2950, about 1m from subject)
center-weighted
Incandescent

The flash makes the color of the subject looks more natural or blueish while maintaining the yellowish ambient at the background.

#4

1/6 f4.2 ISO500
built-in iTTL-BL -1.3EV (about 2m from subject)
center-weighted
Incandescent

With the same aperture and shuttle speed, 1/6 f4.2, still can see the yellowish background. But subject is under-exposed due to -1.3EV of flash and too far from subject.

So, change the aperture and flash EV, we got:
#5

1/20 f4.2 ISO500
built-in iTTL-BL -0.3EV
center-weighted
Incandescent

The background is less yellowish and darker. While the subject turns blueish. This may due to stronger flash and faster shuttle speed. Hence has shorter time to capture the yellowish lighting but the blueish flash instead.

Observation
1. To see the yellowish ambient background, used shuttle speed less than 1/15.
2. The flash light becomes blueish under incandescent WB. So can properly use it together with shuttle speed to have a subject that is not so yellowish. Too strong flash or faster shuttle speed would turn the subject blueish.
3. To prevent yellowish subject under hotel lighting, use flash(under incandescent WB or other WB that has lower color temp) properly so that the subject less yellowish

自制红糟

常听一位实兆远的朋友说她妈妈做的红糟几好吃又几好吃，真正想学问她时，她说她什么都不会，妈妈会做就行了。问最基本的她也说不知，还说做这很多禁忌的。不是我不信她，原因是她很会烹饪的，没理由完全没有头绪？算了，反正电脑如此发达，游览一下也大把。
我决定要做的，无论材料有多难找，我也会尽力。紅麴是家婆帮我找的，帮我买了用5年也不会完那么多。配方好多，也不知哪个好，参考了几个，用自己的方法去做。我选了懒人法，因为我没有买到白酒麴（酒饼）。
好几位说糯米和水的份量是2：1.5。这行不通也！我用电饭煲来煮选好的纯糯米。依照那水份来煮，煮好米还没熟透，水量干脆不要跟了，就像煮饭那样大概好了。1斤煮好冷却的糯米加50克紅麴。

有些说要连续7天搅拌（前三天慢慢加米酒），有些没提。告诉你，搅拌不是件易事。那糯米又黏又重，要连续搅，又麻烦又容易感染霉菌。所以第二天我就把剩下的米酒全倒下去。

酒还产得不少，本来更多，因为没有手了，请助手帮忙扶住过滤袋子，她手如脚，不知怎样放松了，倒出瓶外桌面都是。

过滤出来的紅麴和糯米，用磨碎机搅一搅就变成了紅麴酱---红糟。

我没吃过外面卖得红糟，很难给评语。不过这自制的很清甜，我很满意。开瓶过滤时，满屋酒香味，很有幸福的感觉。老二吵着要试喝那红麴米酒，倒了少少让他试（怕酒精伤脑），他说好喝得很，喝了整身暖呼呼的，要不是为了健康，我也是很喜欢自酿的米酒，可以喝一大杯，管他人说米酒是烹饪用，不能直饮。

自製紅糟、紅糟酒和紅糟排骨

自製紅糟、紅糟酒和紅糟排骨

紅糟
這是第二次做紅糟，第一次是那種加水，中間要拌個幾次的食譜，我每次做這一類的都會發霉，上次是做花椒白菜泡菜，因為很想唸台灣寧記火鍋的花椒泡菜，自己 做了一次，結果發綠霉，就丟了，真可惜，光聞就很香說~~後來做紅糟，也是有點發霉，是白色的霉，一般都說白色的霉是安全的，但顧慮到我家那隻紅豬沒我們 黃種的強，還是乖乖把一大桶丟了，好吧~每次這種醃漬物，只要加水和半途要打開透氣翻翻，都會發霉，還是試試這個全米酒的紅糟食譜吧~~

從瓶上看
在等的過程，我沒事都會去看看，就像在照顧小寶寶一樣的，這次終於成功了~~做法中，有些食譜要求要用熱水燙容器和所有器具，我懶(可能也是容易發霉的原 因吧~)，還要再燒一鍋熱水，也有的是要求要用米酒，那真的很傷呢~~我這次食譜的米酒量較多，就是怕發霉呀~~呵呵~~

紅糟做法
材料:糯米200g、米酒200g、紅麴20g
作法:
1.糯米泡八個小時或隔夜，蒸40分鐘，也可以用電鍋煮熟，但水的比例要比一般煮米的少一些。
2.紅麴泡米酒120g在乾淨的容器裡隔夜或至少8個小時。
3.糯米蒸熟後，放涼至手溫溫度，倒入紅麴米酒的容器，拌勻，封起來。
4.隔天，再用乾淨的長木匙拌勻，倒入剩的米酒，密封，放至陰涼處一個月，即可。
5.一個月後，過濾後的液狀物，即為紅糟酒，渣渣即為紅糟(要放入冰箱)，可用來醃肉炒菜。
***所有的容器清洗乾淨晾乾後，不可再碰水。
*紅糟酒喝起甜甜的，但酒味重，我不喜歡酒味過重，所以我拿來當炒菜的料理酒。

參考資料:
http://163.27.14.11/dean/fac/46/elementary/0815/081528.pdf



紅糟酒和紅糟
過濾出來就是紅糟酒和紅糟了，全部都乖乖進冰箱吧~~有人是說做好的紅糟可以加鹽放在室外就不會再發酵或是加糖放入冰箱也可以。我是都沒有，原味的啦~~


好吃的紅糟排骨
做好紅糟後，我馬上買了些排骨來做，這些是到costco買的，所以比一般的台灣排骨厚，要先打一打，再去醃，醃的時間也要比較久才會夠味，我是用煎的， 比較健康也方便(就是懶得去炸啦~)，真是好吃啊~~如果用炸的，應該更好吃吧~~可惜姊妹倆不愛吃，剩的只好分片冷凍嘍~~不過，可能酒夠強，每次吃都 會有點”茫”，呵呵~~

家裡還有一些紅糟，我想下次用雞腿肉來醃好，再來炸，做成紅糟鹹酥雞，姊妹倆應該愛吃吧~~

防粮食生虫发霉

1、首先把买来的粮食（米、豆等），放到冰箱冷冻室里，冷冻四个小时，冻死虫卵。取一空塑料油桶洗净晾干，将冷冻好的粮食（米、豆等），罐装在干的塑料油桶内，盖好盖使飞虫不得入内。
2、已经生虫的，先把米放到冰箱里冻24小时，把米中的虫冻死，虫冻死后会变轻，淘米时死的米虫会漂起来，容易淘净，也可以把米中的死虫筛、簸出去。
3、将大米放入干净的容器内，用一酒瓶装100-200克白酒，开口埋入米中，瓶口略高于米面，将窗口密封，可防止大米生虫，切记容器口一定要封严。
4、在米缸底部放些生石灰（块灰）或草木灰，上铺塑料布，再倒入大米。或者在大米里放进一些大蒜瓣，这样可防止生虫。
5、将干海带放进大米缸里（缸用砖块垫起隔潮），可以杀虫和掏霉菌。方法是100公斤大米约放1公斤干海带，7天后可杀死96％以上粉螨和蛾类害虫，并吸 收大米3％的水分。海带经短时间晾晒，就可排放出吸收的水分，这时再放入米缸中，仍可继续使用。此法无毒、无害、花钱少见效快，此方法也适用于其它粮食的 防虫。海带可以防止大米生霉。在100公斤大米中放1公斤海带，可杀死害虫、抑制霉菌。但海带每隔10天左右要取出10分钟后再放入大米中。一份海带可反 复使用20余次。
6、无氧保存法：先将要存放的大米放在通风处摊开晾吹(注意不宜在阳光下曝晒)干透，然后将大米装入透气性较小的无毒(食品用)塑料口袋内(宜装满)，扎紧袋口，放在阴凉干燥处，这样大米可以保存较长时间。
7、花椒防虫保存法：花椒是一种自然抗氧化物，具有特殊的香味，有驱虫作用。具体方法是将20至30粒花椒放在锅内，加适量水(以能湿透盛米口袋为宜)置 炉火上煮出花椒香味后端锅离火，将盛米口袋放入花椒水中湿透后取出晾干，然后将大米倒入口袋内。另用纱布包几小包花椒，分放在米袋的上、中、底部，扎紧袋 口，将米袋放在阴凉通风处，即可防止大米生虫。
8、用纱布包一些新花椒，放进米桶里能驱虫、防生虫。
9、将25-50克花椒，分成4-6份，分装小纱布袋中，放在米桶或米缸中间和四个角上，米就不会生虫了。
10、草木灰吸湿保存法：在盛米的缸底，铺上层草木灰(最好将草木灰装在纱布口袋内，放在缸底部)，然后倒入晾干吹透的大米，并将米缸盖严，置于阴凉干燥通风处，即可保存较长时间。

制做環保垃圾酵素的比率和做法

转载自http://www.sinchew.com.my/node/74333?tid=14

制做環保垃圾酵素的比率和做法:

材料:
黑糖/黃糖:1kg
鮮垃圾:3kg
水:10lit

做法:
1.把水和黑糖倒入瓷器、陶缸或塑膠缸裡，順時鐘方向攪均。需讓黑糖水蓋過垃圾，把浮在液體面上的垃圾按下去，讓它埋在液體中。
2.放入廚房鮮垃圾。包括果皮、鮮樹葉、準備丟掉的蔬菜或植物。
3.需留約十分之三的空間讓它發酵。
4.每天必須扭松瓶蓋，讓氣體流出，直到無氣為止。
5.需發酵至少三個月。在釀製過程不需擔心將會產生臭氣，只需將容器蓋好。

垃圾酵素加水稀釋後效果會更強，其稀釋法如下：
1. 酵素肥料/酵素1cc: 水100cc
2. 酵素殺蟲劑（昆蟲）/酵素1cc:水1000cc 水
3. 酵素空氣清新劑/酵素1cc:水200cc
4. 種植花草水果/酵素1cc:水500cc
5. 消毒用/酵素1cc:水500cc
6. 洗髮液、沐浴露、洗衣液、洗碗用/酵素1cc:10倍水