[pure-silver] Vinegar on the table - RE: Re: Using diluted vinegar as stop bath
- From: "Eric Neilsen" <ej@xxxxxxxxxxxxxxxxxxxxxxxxxx>
- To: <pure-silver@xxxxxxxxxxxxx>
- Date: Sat, 26 Feb 2011 14:20:45 -0600
Very much a cultural issue. You might see it in a Fish and Chips place, but
outside of that?? Salt, pepper and sugar. Then the sugar substitute so
those looking to save a few calories. Some regional changes and of course in
restaurants that are of ethnic flavor, Chinese, Thai, Italian you'll see the
goods associated with those foods. As a matter of course though, I don't
think you'll see vinegar and very many tables unless it's some bad red stuff
for salad dressing. Better places of course will have balsamic .
Have you tried asking for it?
Eric Neilsen
4101 Commerce Street, Suite 9
Dallas, TX 75226
214-827-8301
<http://ericneilsenphotography.com/forum1> Let's Talk Photography
www.ericneilsenphotography.com
SKYPE ejprinter
From: pure-silver-bounce@xxxxxxxxxxxxx
[mailto:pure-silver-bounce@xxxxxxxxxxxxx] On Behalf Of Bogdan
Sent: Saturday, February 26, 2011 12:57 PM
To: pure-silver@xxxxxxxxxxxxx
Cc: Gerald Koch
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
On 2/26/2011 1:18 PM, Gerald Koch wrote:
To use as a stop bath it must be white or distilled vinegar. The brown form
may stain. Check the label as it can be any percentage from 4% to 5%
depending on the brand. Kodak SB-1 for papers is 2% acetic acid, for films
the percentage can be 1%. So if you have the 4% version dilute it with an
equal amount of water for 2%.
Jerry
_____
From: Bogdan <mailto:bkarasek@xxxxxxxxxxxx> <bkarasek@xxxxxxxxxxxx>
To: pure-silver@xxxxxxxxxxxxx
Sent: Fri, February 25, 2011 2:56:37 PM
Subject: [pure-silver] Using diluted vinegar as stop bath
Hello all,
this was discussed a few years back, but do not remember the details. I
have 3 gallons of kitchen vinegar and I remember it was mentioned that a
dilution of vinegar could be used as a stop bath. Does anybody know what
dilution of vinegar to water I should use? Are there any disadvantages to
using diluted vinegar as opposed to the Indicator Stop made by the great
yellow Father or Ilford's Stop bath? If I do use diluted vinegar, how can I
tell when I should dump the bath?
Cheers,
Bogdan
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