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
Let's Talk Photography <http://ericneilsenphotography.com/forum1>
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 <bkarasek@xxxxxxxxxxxx> <mailto:bkarasek@xxxxxxxxxxxx>
*To:* pure-silver@xxxxxxxxxxxxx <mailto: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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