This is a subtle regrade but also looks different as I have spent a lot of time fine tuning the shots within Premiere CC and Warp Stabilze (but used in the tiniest amount mostly using position which keeps some of the wobble and shakiness and loses that shifting warping perspective) I did lots of experimentation to make it still look like handheld and this is the 2nd version I have uploaded as the 1st one looked too "warpy!"
It's also uploaded in ProRes Proxy, which actually was around same size file as my high bitrate H264. The H264 couldn't handle the fine detail but the prores proxy did and Vimeo's conversion holds that.
I prefer it and am much happier now. I didn't need to do much for the night stuff as I had the Zacuto Marauder rig for that so was much steadier! USE A RIG! Always better to stabilise when shooting. FIx in post is never fun. On the eye I had no choice unfortunately.
Music courtesy of The Music Bed. Holly Maher "Hiding Place"
ProRes HQ version downloadable from the review post on my website: gopb.co/pocket
Filmed on the Blackmagic Pocket Cinema Camera.
With the lovely actress Kate Loustau @kate_loustau
All shots on the London Eye filmed in "stealth mode" No rig and one lens. The SLR Magic 12mm F1.6 with a Schneider Optics Variable ND
Shots at Waterlook Bridge shot with the Samyang/ Rokinon 35mm F1.4 and Metabones Speed Booster for MFT Nikon Mount. I used the Zacuto Marauder RIg to get fluid handheld motion. Much better!
St Paul's Cathedral shot filmed with the Leica 90mm F2 on a tripod!
A huge thanks to actress Kate Loustau who I asked if she wouldn't mind letting me film her for a few shots to test out the Pocket Camera for my review in exchange for dinner. If she had known she probably would have preferred to have gone hungry!
The London Eye is ridiculously strict about what you use camera wise in the capsules. Multiple lenses, tripods, video camera are a big fat no. Had many a...disagreement in the past :)
This was filmed for Part 2 of my Blackmagic Pocket Camera Review which is almost finished in edit. Part 1 is done but I can't export it due to major computer issues. I shall keep trying!
1 cup raw almonds, preferably organic
2 cups water, plus more for soaking
2 medjool dates, pitted and chopped
1 vanilla bean, split and scraped
1 pinch of sea salt
1. Place the almonds in a bowl and cover with about an inch of water. They will plump as they absorb water. Let stand, uncovered, overnight or up to 2 days. The longer the almonds soak, the creamier the almond milk.
2. Drain the almonds from their soaking water and rinse them thoroughly under cool running water.
3. Combine the almonds, vanilla seeds, dates, pinch of salt, and water in a blender. Blend at the highest speed for 2 minutes until the almonds are a very fine meal and the liquid is opaque.
4. Line the strainer with cheese cloth, and place over a bowl. Pour the almond mixture into the strainer. Press all the almond milk from the almond meal. Gather the nut bag or cheese cloth around the almond meal and twist close. Squeeze and press with clean hands to extract as much almond milk as possible.
5. Refrigerate almond milk. Store the almond milk in sealed containers in the fridge for up to two days.