[pure-silver] Re: Using diluted vinegar as stop bath
- From: "Richard Knoppow" <dickburk@xxxxxxxxxxxxx>
- To: <pure-silver@xxxxxxxxxxxxx>
- Date: Sat, 26 Feb 2011 17:39:19 -0800
----- Original Message -----
From: "Bogdan" <bkarasek@xxxxxxxxxxxx>
To: <pure-silver@xxxxxxxxxxxxx>
Cc: "Gerald Koch" <gerald.koch@xxxxxxx>
Sent: Saturday, February 26, 2011 10:57 AM
Subject: [pure-silver] Re: Using diluted vinegar as stop
bath
Hi,
I just checked the the ingredients label, and it is marked
"5% acetic
acid per volume" , so, for papers. I'll dilute 1:1.5
(water) .
Just out of curiosity, why is it impossible to get regular
white vinegar
in a restaurant in the US. In Canada, there is always
vinegar on the
table, along with salt and pepper. in Canada, we put
vinegar on our
french fries. We've eaten in places all over the US, and
it is
impossible to get vinegar to put on one's french fries.
Is this a
cultural thing, or is there a more specific reason that I
am unaware
of???? I've asked in restaurants in the US and they look
at me like I
came from another planet. Then, they ask me why I would
want to put
vinegar on my food. The only vinegar they would have
would wine vinegar
for salads.
If anybody has a answer, I'd be very interested in hearing
it. One of
those things, like 'What is the meaning of life"? 42!
Cheers,
Bogdan
Try "pubs", many serve "British" style foods including
fish and chips and have brown vinegar on the table. I can
suggest a couple of places in Santa Monica.
--
Richard Knoppow
Los Angeles
WB6KBL
dickburk@xxxxxxxxxxxxx
=============================================================================================================
To unsubscribe from this list, go to www.freelists.org and logon to your
account (the same e-mail address and password you set-up when you subscribed,)
and unsubscribe from there.
Other related posts:
