mel jacobson on wed 21 sep 05
yes, 4x25 is obviously a cone 10 clay.
seaweed gel that is made for potters in
japan is not just nori glop.
i have no idea what the recipe is:
uchida used it both in slip and glazes.
made a very strong thick glaze that did not crackle or come off.
i think it acted the way a strong addition of bentonite might work.
there are thousands of kinds of `seaweed`.
in fact that term is not used in asia. it is more like `vegatables from
the ocean`.
it does not have that negative connotation.
i have never found the wonderful rubber resist that
we used in kyoto. amazing stuff. you would be able to paint
that stuff just like a water color...then just pull it off. glaze never
stuck. it was a very pure rubber resist. pure white.
i remember a story in national geographic...starving africans
finally got a load of beans from america. they would not eat them.
their beans were red and had a different flavor. the white beans from america
made them sick just to look at them. almost identical beans.
same for `seaweed`...it is a wonderful food, full of quality nutrition.
many westerners get sick just looking at seaweed.
funny world.
from mel/minnetonka.mn.usa
website: http://www.pclink.com/melpots
http://home.comcast.net/~figglywig/clayart.htm
for gail's year book.
Linda Ferzoco on wed 21 sep 05
About the seaweed stuff you've used: I'll venture a guess that it's
agar agar, the stuff that makes microbiology petri dish media solid.
It's also used to make Asian desserts.
You might not be able to find it in Minnesota but I'll bet I can here
in San Francisco. I know I can because I have friends who've made
those desserts. I'll send you some if you ask reaaaaal nice.
Cheers, Linda
--- mel jacobson wrote:
> yes, 4x25 is obviously a cone 10 clay.
>
> seaweed gel that is made for potters in
> japan is not just nori glop.
>
> i have no idea what the recipe is:
> uchida used it both in slip and glazes.
>
> made a very strong thick glaze that did not crackle or come off.
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