Re: clam chowder prints

Dan Shapiro (dan@lis.stanford.edu)
Sun, 9 Jul 95 18:54:56 -0700

Robert Schramm mentioned the "milk print". Tell me more! I have
experimented with milk as a source of casseine but certainly wasn't
doing it to anyone else's spec. I'd like to hear about any recipe.

It isn't hard to precipitate the protein as a first step. Add acid and
filter, or just raid any bachelor's refridgerator. The milk is always
spoiled, and the curdles are ready for use. Sam Wang once explained to
me that they dissolve nicely in minimal amounts of ammonia.

Dan Shapiro