[alt-photo] Re: casein

[BOB KISS]

DEAR CHRIS,
	When you are at IMP at GEH, why not rest your eyes for a few moments
and see if they will let you take a summer stroll around the garden behind
the Eastman House.  Walk to the back fence as far to the left as you can go
and look across the street.  You should see an old two story building.  The
second floor was my first studio for 18 months in '74 before I moved to 29
E. 19th St (Flatiron or Photo District) in NYC in '76.  "Many moons have
passed, kimosabe!"  
	I have to admit, it was nice to sit in my office and gaze over
Lonesome George's back yard while on the phone with clients trying to make
enough $ to get to NYC.  Ironically enough I was working late in the
darkroom one night with the radio on when I first heard Lou Reed's song,
"Rock N' Roll".  How appropriate!
	I spent lotza time at the Eastman House seeing various shows of
vintage and more contemporary photography and enjoyed popping over in the
evenings for the film festivals at the Dryden Theater.  What I hated were
those Rochester winters.  Perhaps that is why I have lived in the tropics
for the last 18 years.  LOL
	I actually have the honor of having one of my fashion photographs in
the GEH permanent collection.  They hosted a show of magazine photography
from 1945 to 1985 and a bathing suit photo I did for Linea Italiana in Milan
was included in the show and brought into their permanent collection.  
		CHEERS!
			BOB

-----Original Message-----
From: alt-photo-process-list-bounces at lists.altphotolist.org
[mailto:alt-photo-process-list-bounces at lists.altphotolist.org] On Behalf Of
Christina Anderson
Sent: Monday, June 18, 2012 11:32 AM
To: The alternative photographic processes mailing list
Subject: [alt-photo] Re: casein

Alberto et al,

Oh my, now i hate to tell you that not even those are necessary anymore so
I'm glad you and Bob and Mark like it :0. Now I'll just have to rinse them
and wear them (NOT!!!).

Last night I just took some nonfat cottage cheese and put it in a kitchen
strainer, rinsed off the liquid in about 30 seconds, measured it, weighed
it, liquified it in ammonia in an hour and it was ready to go.

I also tried it unrinsed, just as is. I notice an interesting thing. When
the ammonia is added, the little curds turn clear like tapioca in pudding
pretty instantly, but the white stuff surrounding cottage cheese stays
white. Hence the next test I rinsed. Today the unrinsed remains white and
the rinsed looks just like the casein that you buy from Kremer.

I also scrupulously measured and weighed everything by weight and volume and
came up with (how clear is this, Paul!!!)  a 12% solution using your and
Peter's .23 calculation of pure casein in the mix.

With the fact that cottage cheese is already separated into curds for you,
to me there is not much reason to do skim milk or any other method aside
from using casein powder. It was a complete no-brainer, ready to use in an
hour with a nice pure casein. For a beginner anyway, not knowledgeable about
the nuances of different brands of cottage cheese.

Off to Rochester for research tomorrow AM....
Chris

Christina Z. Anderson
christinaZanderson.com

On Jun 16, 2012, at 1:40 PM, Alberto Novo wrote:

> Those plastic glasses wearing stockings are very sexy indeed :-) 
> Alberto
> www.grupponamias.com
> www.alternativephotography.com/wp/photographers/rodolfo-namias-group
> _______________________________________________
> Alt-photo-process-list | http://altphotolist.org/listinfo

_______________________________________________
Alt-photo-process-list | http://altphotolist.org/listinfo

__________ Information from ESET NOD32 Antivirus, version of virus signature
database 7229 (20120618) __________

The message was checked by ESET NOD32 Antivirus.

http://www.eset.com