[alt-photo] Re: casein

[Peter Blackburn]

"I have found that some brands of cottage cheese print better" Yes, I see what you mean, John. Perhaps I should produce a series of images to provide an interpretation for that line of serendipitous origin.

Peter 

 > Date: Tue, 12 Jun 2012 22:07:05 +0100
> From: john at johnbrewerphotography.com
> To: alt-photo-process-list at lists.altphotolist.org
> Subject: [alt-photo] Re: casein
> 
> >  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
> > >>
> > >>
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> 
> 
> 
> -- 
> John Brewer
> www.johnbrewerphotography.com
> workshops:equipment sales:chemistry sales
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