> On Fri, 7 Jul 1995, Dan Shapiro wrote:
>
> > Not to give away all my secrets, but the gelatine from gefilte fish works too.
> >
> > Dan Shapiro
> >
> I find that the gefilte fish gelatin works best with white horse radish.
> I not that the clam chowder was not specific. New England or Manhattan?
I think Ed is on to something. I recall a reference, though I can't
seem to dig it up right now, claiming New England clam chowder
produces a much softer print and requires longer exposure times;
perhaps pH is a factor. That said I'm going home for dinner.
--greg schmitz