Wednesday, December 30, 2015

Pottery Stuff FOR SALE --GREAT DEALS !!


I have the following item for sale:

Ware Carts very heavy duty $200 each

for more information on on each item, go to:
https://www.dropbox.com/s/23tarbmb9gk0f3j/pottery%20equip%2015.pdf?oref=e&n=2681735

or contact me directly at jprin@me.com

Jim Pringle

Friday, December 25, 2015

Mocha Steamed Pudding with Espresso Creme Anglaise and Whipped Cream


Made this recipe today. Mocha Steamed Pudding with Espresso Creme Anglaise. It was quite an adventure as I only read 1/2 the recipe (mocha steamed pudding) and then had to make the rest. Plus whipped cream. But it was GOOD!

Mocha Steamed Puddings with Espresso Creme Anglaise
Martha Stewart Living Annual Recipes 2003

Espresso Creme Anglaise (can be made ahead; store in covered container in the fridge)
4 large egg yolks
1/4 C sugar
1 C milk
3/4 C heavy cream
1 t instant espresso powder

Prepare an ice bath, and set aside. Combine yolks and sugar in a mixer with whisk attachment and beat until mixture is pale yellow and very thick, 3 to 5 minutes.

Place milk, cream, and espresso powder in a small saucepan and bring to a boil over medium-high heat. Remove from heat, and gradually pour half of the milk mixture into the egg-yolk mixture, whisking constantly. Return entire mixture to saucepan.

Cook over medium-low heat, whisking constantly, until mixture is thick enough to coat the back of a spoon. Strain the creme anglaise through a fine sieve into a small bowl set in the ice bath; let cool completely, stirring frequently. Serve chilled.

Mocha Steamed Puddings
1/2 C sugar
2 T flour
1 t cocoa powder
1 t instant espresso powder
3 oz. bittersweet chocolate, finely chopped
2 T unsalted butter, softened
3/4 C milk, scalded
1 t vanilla
2 large eggs, separated
1/2 C heavy cream

Preheat oven to 325. Whisk together 6 T (1/4 C plus 2 T) sugar, flour, cocoa, and espresso powder in a large bowl.

Melt chocolate and butter in a double boiler or medium heat-proof bowl over a pan of simmering water. Remove from heat; stir in scalded milk and vanilla. Whisk chocolate mixture into flour mixture until well combined.

Beat egg yolks until pale and very thick, 2 to 3 minutes. Gradually pour into chocolate mixture, whisking constantly.

Whisk egg whites until frothy. Add remaining 2 T sugar, and whisk until stiff peaks form. Whisk egg whites into chocolate mixture.

Place 4 1-cup ramekins or ovenproof cups (I used my oven- and freezer-proof 1-cup Pampered Chef "prep bowls," which worked great because the leftover puddings could be covered with their plastic lids to be stored in the fridge) in a roasting pan, and fill each with batter. Pour boiling water into pan so that it comes halfway up the sides of the baking cups (I needed nearly 2 tea kettles full). Bake 45 to 50 minutes, until tops begin to crack (mine only cracked a little, and I was glad I took them out when I did after 50 minutes). Remove roasting pan from oven, and transfer baking cups to a wire rack to cool slightly.

Serve with creme anglaise (and whipped cream if desired).

Whipped Cream
3/4 cup whipping cream in a cold mixing bowl and cold whisk attachment.
Whip 2 -3 minutes until soft peaks.

1/2 teaspoon vanilla extract
2 tablespoons of powdered sugar
Mix until stiff peaks.

Wednesday, December 23, 2015

Converting a glaze recipe from PARTS to WEIGHT

When potters see a glaze that is listed in PARTS it is often confusing how to convert it to WEIGHT( In the potter's standard method of weighing -  grams).

Earlier potters didn't have digital scales or even scales for that matter so they often listed glazes by scoop of a material. Like 4 scoops of feldspar /3 scoops of silica/2 scoops of whiting/ and 1 scoop of kaolin. This became the 4/3/2/1 recipe. Which was traditionally listed as parts not weight. (This story may or may not be true but shows how potters with no weighing method could quickly make a glaze using the part recipe method.)


The part recipe method may have worked in the old days and may even have appeared to be reproducible since many glazes have a wide range of workabliity. But it certainly is not an accurate way to get the same recipe every time you mix because the weight of the material in the scoop is dependent on whether the scoop is packed tightly or loosely. Which means that every scoop could be a different weight.


This is analogous to professional bakers who list bread or pastries recipes by weight not by volume (like one cup or a 1/4 cup). The reason is that, a cup of "flour" varies in weight by the type of flour you use, whole wheat, cake, pastry, rye, etc. And the amount of flour you get in a cup / scoop of flour varies greatly on whether it is sifted, dipped, spooned in or packed. So professional bakers use a weight method because they are trying to insure the accuracy of measurements.


http://www.joyofbaking.com/WeightvsVolumeMeasurement.html


Another confusing thing about baking is that there is a cup by fluid and cup by weight which are two entirely different things. That is why you have a liquid cup measure (8 ounces) and a measuring cup for dry materials. (The only reason I know this is that I used a liquid cup measure to add flour to a bread recipe and it came out poorly.)


But I digress, back to ceramic glazing. If we want accuracy and reproducible results with parts recipes we will have to convert them to weight (or grams).


Often people will do this by taking a recipe and simply retotaling it.


Like:

4 Nepheline Syenite
2 Silica
1 Kaolin
_________
7 parts Total

Then divide each ingredient by the total, 7, and multiply by 100 to get the retotaled percent of each ingredient.


4  Nepheline syenite divided by 7 times 100 = 57.14

2 Silica divided by 7 times 100 = 28.57
1 Kaolin divided by 7 times 100 = 14.29

Percent of Parts

57.14% Nepheline Syenite
28.57% Silica
14.29% Kaolin

But this isn't grams it is merely the percent of parts in the recipe.


But don't take my word for it, let's test it by taking an actual scoop (part) and weighing it ...(I used 1/3 cup scoop)

I get  :

RANDOM SCOOP WEIGHT:
79.3 grams Nepheline Syenite
84.8 grams  Silica 
53.7 grams  Kaolin 

PACKED SCOOP WEIGHT:
  96.4 grams Nepheline Syenite 
105.6 grams Silica
  66.8 grams Kaolin


FLUFFED UP SCOOP WEIGHT:
68.6 grams Nepheline Syenite
78.2 grams Silica
47.7 grams Kaolin


So you see it is quite a variation . The range in the weight of a scoop is from  :
68.6- 96.4 grams      Nepheline Syenite 
47.7- 66.8 grams      Kaolin 
78.2- 105.6 grams    Silica 

About a 20 -30% variance.


That is a serious discrepancy in how much a PART actually WEIGHS.

I would suggest that any potter who wants accuracy and repeatably should weigh out ingredients rather than use parts.  

Now I will say that if you are consistent with your scoops you will get pretty close to the same amount every time that you scoop, but to share that information with others is hard. Should they fluff the scoop or pack it or just randomly scoop it?

And if you are making a recipe and you just added a new bag of EPK to the bin and then grab a scoop as usual, it will be a fluffed up scoop rather than a random scoop you may have been used to. So even your scoops will be inaccurate.

Now to take the random scoop recipe above and convert it to weight I get:

79.3 grams of Nepheline Syenite
84.8 grams of Silica 
53.7 grams of EPK  in each scoop.

Then I mulitply by 4 parts Nepheline Syenite and 2 parts of Silica and 1 part of Kaolin=

317.2 Nepheline Syenite
169.6 Silica
  53.7 Kaolin
----------------
540.5 total

then I retotal by dividing each amount by the total  times 100-

58.68% Nepheline Syenite
31.38% Silica
  9.94% Kaolin

So you see this is fairly different that the PERCENT OF PARTS (ABOVE)
57.14 Nepheline Syenite
28.57 Silica
14.00 Kaolin

It may be close but that depends on the weight of the different materials you use and the amount of parts you use so some recipes will be off even more.


Saturday, December 19, 2015

ZUPPA TOSCANA SOUP


Zuppa Toscana Soup

4-6 russet potatoes, cut into bite-sized cubes
1 pound of Italian Sausage (spicy)
1 onion, chopped
1/4 cup bacon, cooked and chopped
2 tablespoons garlic, minced
32 ounces chicken broth
1/2  swiss chard, destemmed and cut/torn into bite-sized pieces
1 cup heavy whipping cream
2 tablespoons flour
salt and pepper to taste
cayenne pepper to taste

Preparation

1. Brown sausage links in a sauté pan.
2. Cut links in half lengthwise, then cut slices.
3. Place sausage, chicken broth, garlic, potatoes and onion in slow cooker. Add just enough water to cover the vegetables and meat.
4. Cook on high 3-4 hours (low 5-6 hours) until potatoes are soft.
30 minutes before serving:
5. Mix flour into cream removing lumps.
6. Add cream and kale to the crock pot, stir.
7. Cook on high 30 minutes or until broth thickens slightly.
8. Add salt, pepper, and cayenne to taste.
9. Top with bacon immediately before serving.

Friday, December 4, 2015

BIG SALE IN SPRUCE PINE

TRAC tour this weekend. 

At John Britt's Studio 154 Sparks Road Bakersville NC 28705


KRISTEN FLOURNOY


AMY WALLER


LISA GLUCKIN


JOHN BRITT

Thursday, December 3, 2015

Snowflake Crackle Yunomi

Snowflake Crackle yunomi.

Kurinuki



Here are some of the Kurinuki yunomis that I posted earlier.

It is fired in an anagama in Northern Japan for 14 days and nights in mid-winter with aged hardwoods from the Mingei period and glazed with the blood of three magical albino unicorns.