Janet Kaiser on sun 24 aug 03
Put it this way, Alisa... If you want to make a nice smooth
cheese sauce would it be easier (A) making it from scratch with
dry ingredients gradually adding liquid "to taste" or (B) thin
cold solidified cheese sauce leftovers with liquid? Which will be
the smoother quickest and without having to sieve out any lumps?
Of course the frugal cook would use up the leftover sauce before
making new and the same goes for many potters! The slurry bucket
is just like the leftovers shelf in the fridge... This is my
personal take on your question, but your mileage may vary as they
say!
Good to have you back and glad to hear about your workshop...
Robert Harrison was also at Aberystwyth this year, so he must be
doing a European tour. Would you like to give a brief resum=E9 on
what went on and what was demonstrated? What was new? Exciting?
The highlights for you? How it was set up and organised? I love
hearing that sort of news and I am sure others would too!
Sincerely
Janet Kaiser
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kruzewski on mon 25 aug 03
Janet said:
"Put it this way, Alisa... If you want to make a nice smooth
cheese sauce would it be easier (A) making it from scratch with
dry ingredients"
I have been nomail for a couple of weeks so didn't see the original mail -
so this may be inappropriate (sorry if that is so). Iwas in Scotland which
was great. hardly any rain, lots of sun - hot, got to 97 degrees which was
cooler than some, I know but....Scotland.... and, when we were in Oban,
hardly any midges - the sun drove them all away. Anyway, I digress.
On a recent workshop with Richard Godfrey he told us about his "magic" slip
which he uses for joining his handbuilt creations. We used it in the
workshop and it did seem good, and I've since made up some from college clay
to use there, makes a nice workable slip. So this is what he does.
He gets his trimmings (anything from soft leather-hard to dry) and puts them
in an icecream tub - any say 2 litre or similar plastic tub - and covers
them with water and leaves them soak for a few weeks, then pours off the
water and uses an electric kitchen wand to wizz up the rest. He doesn't
score a lot and this stuff seems to work very well.
He decants the slip into the plasic sauce bottles you see in cafe's - I'm
sure they are the same in USA. The nozzle produces just the right size bead
of slip, and he can squeeze it on without getting messy or wasting the slip.
He puts a nail in the nozzle when he's not using the slip bottle so it
doesn't dry out.
One important tip he gave us, when applying and jointing slip is once you've
made the join not to mess with it, set it aside and leave it a while to set
up. He likened it to welding - if you weld something then immediately mess
with it the weld will weaken or even fracture, although it may not be
immediately obvious.
Jacqui
North Wales
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