RE: Tartaric acid in van dykes

No, Kate, I haven't. I fact, I probably haven't had to actually buy CofT in a good five
years. It's not like you use it by the fistful. Tomorrow I'll do a grocery run and see what
they have. Thanks for the suggestion!

Mike

On 8 Jun 2004 at 18:33, Kate Mahoney wrote:

> Have you checked out the cooking section at your supermarket? When I
> mentioned this before everybody thought I meant cream of tartar, but I
> went back and looked and there was both citric and tartaric acid there
> in the baking aisle. Good luck Kate
>
> Kate Mahoney Photography
>
>
> -----Original Message-----
> From: Michael Healy [mailto:emjayhealy@earthlink.net]
> Sent: Tuesday, 8 June 2004 5:03 p.m.
> To: alt-photo-process-l@sask.usask.ca
> Subject: Tartaric acid in van dykes
>
> Stupid question time. I need some tartaric acid for VD. I don't have
> any, but I do cook/bake, and so I happen to have an ample supply of
> Creme de la T. Their formulae are a bit different. Does this matter
> for photographic purposes?
>
> My girlfriend is wondering whether the addition of some water to Cream
> of T won't maybe get rid of that dastardly K part of the formula.
> Should I just get off my duff and order some TA to be safe; or is the
> difference merely technical?
>
> Mike
>
>
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Received on Tue Jun 8 00:52:59 2004