These things work great for clamping a wireless flash to random objects.

Wait, what? I was trying to find the woot-off...

Yeah, it'll be MF... if you've never done any of this before (no meter, no AF, etc.) it sounds kind of intimidating, but if you're a D40 owner already or are considering it it's an easy thing to pick up an old lens (as cheap as $20... for *good* lenses) and give it a try.

g

But try and imagine what I'm suggesting. Take your favorite Nikon lens - some of their best are 20-30 years old - and put it on a D40. You've got the aperture ring on the lens plus the thumbwheel to shuffle through shutter speeds (D40 goes all the way to 1/4000). That's MUCH easier than my Canon P&S; you don't even need to take it away from your eye. Plus, you've got fast access to ISO adjustments, so you're already more flexible than the FM2/FM3A you're opining. You could even map the ISO to a thumbwheel+function button combo. So choose your aperture or shutterspeed, guess at the accompanying settings, take a test shot, chimp the LCD, adjust as needed.

I don't think you'll ever see exactly what you're asking for here, but you might consider a D40 - along with those old Nikon lenses. Some very good old Nikon lenses are dirt cheap on eBay and mount just fine on the D40. You'll need to operate in full manual mode, but I assume that's what you mean by "enthusiast" anyhow. The focusing screen is a little trickier, but I've been reading of folks modifying their screens to split-prism models without too much cost or difficulty.

g

It's obvious you're not a camera snob. In fact, it's pretty clear you don't really know what you're talking about.

g

I have to admit - I saw the spork sticking out of the Frito bag and thought it would be the "taco in a pouch" I've seen many, many other places. Clicking through to the second part of the post, though, that looks like a mighty fine list of festival food! Frito pie? Oh baby!

I think Austin's moving up on my list of places to visit...

-g

Hrm... food needs *some* salt... otherwise it's just...blech. Like what AB says: "Salt is what makes things taste bad when it's not in them." More salt isn't always the answer to improving flavor, but of all my cooking skills, I think knowing how much salt to add is probably the most important!

g

Settle down there, Austin. Frankly, I think a lot of slashfood readers/editors would identify with Chipotle's "Food With Integrity" concept. The food's fresh and tasty. What's wrong with that?

I'm not sure why people feel the need to get so caught up in authenticity. Not that I don't value maintaining cultural traditions and so forth, but I think when you get to be like Austin here it's beyond overbearing.

g

So this means, of course, that it'll be the Engadget "HDTV of the year" again, right?

It'd be great if it could win that for two or even three years in a row before it even exists...