octopus Tempura and hardened gelatine batter

From: Ryuji Suzuki ^lt;[email protected]>
Date: 01/29/04-02:25:39 PM Z
Message-id: <20040129.152539.08318182.lifebook-4234377@silvergrain.org>

Tempura is mostly vegetables, prawn, fish/shellfish/squid/octopus
meat, and maybe other seafood but chicken tempura is new to me. (not
that it can't be done with the alt processing techniques)

From: pete <temperaprint@blueyonder.co.uk>
Subject: Re: Temperaprint & Chicken Tempura
Date: Thu, 29 Jan 2004 19:20:38 +0000

> Most surfaces don't need sealing. The problem ones are watercolour
> paper and some fabrics. Pva and acrylic varnishes or the traditional
> gelatine about 10% give two coats and harden with formalin 3% sol
> will work well.

How would you apply the primer or plain gelatin dispersion to the
watercolor paper? If you apply it to both sides the paper will more
likely dry flat but it also presents difficulty in washing the
material after any chemical treatment of the material. (I've been
thinking about applying gelatin or alkyd primer to watercolor paper
before coating with silver gelatin (developing out) emulsion.

Incidentally, can anyone convince me why I should try POP? Based on
the chemical steps involved, I think making POP emulsion is a lot
easier than making DOP emulsion if someone seriously tries... (I think
Ray made it a few times...)

Ryuji Suzuki
"Reality has always had too many heads." (Bob Dylan, Cold Irons Bound, 1997)
Received on Thu Jan 29 15:04:39 2004

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