-------- Original Message --------
Subject: [pure-silver] Re: Vinegar on the table - RE: Re: Using
diluted vinegar as stop bath
From: Grif <
kgriffit@xxxxxxxxxxxx>
Date: Mon, February 28, 2011 8:16 am
To:
pure-silver@xxxxxxxxxxxxx
Balsamic goes well on fries as well. Considering most of what passes
for balsamic vinegar in eating establishments around here is really
just colored up and flavored regular vinegar, doesn't do to bad on
the fries. I'd expect real balsamic to be a bit much for chips.
At 12:59 PM 2/26/2011, you wrote:
>I ask for malt vinegar for my fries. More places have that these days,
>at least in New England.
>
>
>
>Quoting Bogdan Karasek <
BKarasek@xxxxxxxxxxxx>:
>
>>Hello all,
>>
>>So that's what what makes Americans and Canadians different..... Vinegar ;)
>>
>>And we have asked for vinegar and there will be none on the premises
>>except the kind they use for salads.
>>Would you be able to buy white vinegar in a supermarket if you wanted
>>to use it for your stop bath? I'll check the supermarket in Vegas this
>>spring when I load up on provisions for my trip to Death Valley.
>>
>>Cheers,
>>Bogdan
>>
>>
>>
>>On 26/02/2011 3:20 PM, Eric Neilsen wrote:
>>>
>>>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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>
>
>
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