[alt-photo] Re: casein

[John Brewer]

>  I have found that some brands of cottage cheese print better

Haha, that must be the most surreal and funny line in the list ever!

John

On 12 June 2012 21:34, Mark Nelson <ender100 at aol.com> wrote:

> OK, that's my problem then… I was trying velveeta cheese out of a squirt
> bottle!
>
> Best Wishes,
> Mark Nelson
>
> Welcome to the Precision Digital Negatives Home!
> PDNPrint : Precision Digital Negatives Forum
> Mark I. Nelson Photography - Welcome
>
> On Jun 12, 2012, at 3:33 PM, Peter Blackburn wrote:
>
> >
> > Yes, I can make good prints with almost any cottage cheese, but some
> brands do invariably require me to apply more nudging and TLC, both at the
> exposure stage and especially the water bath to get all of the information
> from my negatives onto the paper. I try to avoid them. Even so, it's much
> easier than gum. Perhaps our working methods might play a role. It's all
> interesting, though. Oh, one brand of cottage cheese really did go way off
> in formulation which caused me to blog about it some time ago. By far, I
> enjoy printing in casein over gum. But, since gum has that rather
> distinguished historical pedigree, I still make lots of gum prints, too.
> Peter
> >
> >> From: zphoto at montana.net
> >> Date: Tue, 12 Jun 2012 13:46:07 -0600
> >> To: alt-photo-process-list at lists.altphotolist.org
> >> Subject: [alt-photo] Re: casein
> >>
> >> LOL Bob, yes, fishnets would be too coarse. I guess buying knee-hi
> nylons at the grocery store is not something guys do on a regular basis.
> But better that than pantyhose!! ROFL.
> >>
> >> Gordon, I'm just using Fabriano Artistico EW but I've used other paper
> in the past, Yupo as well. It is very tenacious. So if you have cottage
> cheese and ammonia in the kitchen, give it a whirl.
> >>
> >> Peter, yeah, easy recipe, cottage cheese or feta cheese and ammonia.
> I've had Enos' notes here since Jan 2011 but it wasn't until I read through
> every recipe I have and then typed up every recipe I have and then looked
> at the proportions across the board of all ingredients to see what they
> have in common and then test all these different solutions to finally
> decide to try the cottage cheese. How silly I didn't try it first.
> >>
> >> I find much more consistency in all the different caseins than you have
> found, interestingly, to date...but you never know. Viscosity with the 50ml
> ammonia and 8 oz cottage cheese is way too high and flakes just like a gum
> print with too thick a layer, but otherwise, comparing apples to apples in
> viscosity, the calibrated curves I have developed have all been similar.
> But will see if that deviates at some point or not...
> >> Chris
> >>
> >>
> >> Christina Z. Anderson
> >> christinaZanderson.com
> >>
> >>
> >> _______________________________________________
> >> Alt-photo-process-list | http://altphotolist.org/listinfo
> >
> > _______________________________________________
> > Alt-photo-process-list | http://altphotolist.org/listinfo
>
> _______________________________________________
> Alt-photo-process-list | http://altphotolist.org/listinfo
>



-- 
John Brewer
www.johnbrewerphotography.com
workshops:equipment sales:chemistry sales