When Karen saw the pie plate at 4:25 being pulled out she said WOW! Really nice load and I thought the spout worked well, especially if your shaking were more refined like the flour. Because I am rubbish at doing a controlled shake I would tend to push it out with a spoon. Grand video Jeff... Cheers...Freddie
I could not find the video where Steve Booton made some kind of spouted pot. This would be fine for batter in the home. There is a 'Pennsylvania crock and jug era' batter jug/crock, it's for large families or events. Hope you a warm space to work with clay till outside kiln firing season come.
@@nancy173 Update. Most of us scoop flower out of a 5lbs. bag no problem even down to the last scoop. Fresh milling into a bowl, only 4-5 cups the last bit just won't go in the scoop but goes with easy through the spout. This was a success; I use my special bowl all the time.
Hi Jeff I was just thinking about how the funnel should be complete over the top of the flour bowl and maybe i'll throw one tomorrow to show you what I mean. Then two seconds later, you came to the same conclusion. Lol. I love the blue on the garlic pot and the garlic pot in general. Keep on keeping on mate. P.S. I'd love to see some more pieces with that blue. 👋
Thanks for thinking out for me, always important to advance our work. Here is an embarrassing look back at my, ''Sea Mist' glaze video 'The Blues'. ruclips.net/video/AlkGiSAy4HQ/видео.htmlsi=iu1Zp27FpUNGwf2E The pie I do now in today's video has subtle design advancement, but they make all the difference. I have a sample of Standard Ceramics 'Mediterranean Mist' too, I'll have to put it to the test.
Love your grain bowl. Wonder if you threw a no bottomed wide mouth vase. Then alter it oblong to give you wider sides on your spout. Even the few pinholes you have look better than my pinholes. So smooth. My daughter and friend have been asking for sour dough bowls. They have yet to give an example or dimensions. I too make lots of smalls or littles to fill my kiln and pay for the firings. I like the blues. But green have been selling for me, so I do a lot of greens. You might check out clayscapes cream to replace your snow glaze. They sell in powdered form. It plays well with many glazes
LOL. Paragraphs scare me. I’m not accustomed to such agreeable, know what you’re talking about, happy fests in life. Sorry to hear you have problems with the gas kiln too. If I remember right I was thinking of real shinos from cone 10 reduction entire sides of pots with smooth holes down to the body and it being acceptable as part of the glaze. Someone is doing ugly jugs using full blown pinholes as an effect. Then there’s the video of one of the big boys opening a massive wood kiln and first thing out is a team of men with grinders. For me tans and creams have been most troubling and it’s just not in my nature to be a glaze technician. I’m starting to understand bread in an entire new way. And that I’ll have to develop my own recipes and methods. Yes someday sourdough is the goal. Why do we do it? I was given a packaged focaccia that was just Wonder Bread baked in sheet pan. Make sure they don’t have to ask again.
Salt cellars use also for sauces like shoyu mustard for Japanese dishes, and for dipping spring rolls/lumpia, and ketchup for fries. Don't limit them for one purpose, you will sell more, guarantee😊 off to class to open glaze kiln😮
You can’t do this in an electric oven without one. Mine was a gift long ago and to my surprise it was a kiln shelf put in pizza stone packaging. It’s been in my mind to make one when my videos start getting the occasional 1000 views but as that’s not likely to happen I’d better get to it.
Funneled bowl I made special for myself. I used to scoop up flower out of a bag, but the grain mill grinds it into a bowl and the scoop/measuring cup just didn't catch the flower like a bag. The batter worked a little better, then I remembered the hoppers in old storage cabinets for flower. It can take several weeks to make a pot and a few videos to tell some of its story. Here is a link to my video 'making the spout and pouring the batter'. ruclips.net/video/eREnnh1JVLc/видео.htmlsi=Hvckjj40d1DJyZ3j
Хобби
When Karen saw the pie plate at 4:25 being pulled out she said WOW!
Really nice load and I thought the spout worked well, especially if your shaking were more refined like the flour.
Because I am rubbish at doing a controlled shake I would tend to push it out with a spoon.
Grand video Jeff...
Cheers...Freddie
Hi Jeff! Interesting idea on that spout. Another alternative would be to make a wider spout. I love the way you experiment. Very inspiring!
I could not find the video where Steve Booton made some kind of spouted pot. This would be fine for batter in the home. There is a 'Pennsylvania crock and jug era' batter jug/crock, it's for large families or events. Hope you a warm space to work with clay till outside kiln firing season come.
@@pottersjournal😊😊
@@nancy173 Update. Most of us scoop flower out of a 5lbs. bag no problem even down to the last scoop. Fresh milling into a bowl, only 4-5 cups the last bit just won't go in the scoop but goes with easy through the spout. This was a success; I use my special bowl all the time.
Hi Jeff
I was just thinking about how the funnel should be complete over the top of the flour bowl and maybe i'll throw one tomorrow to show you what I mean. Then two seconds later, you came to the same conclusion. Lol. I love the blue on the garlic pot and the garlic pot in general. Keep on keeping on mate.
P.S. I'd love to see some more pieces with that blue. 👋
Thanks for thinking out for me, always important to advance our work. Here is an embarrassing look back at my, ''Sea Mist' glaze video 'The Blues'.
ruclips.net/video/AlkGiSAy4HQ/видео.htmlsi=iu1Zp27FpUNGwf2E
The pie I do now in today's video has subtle design advancement, but they make all the difference. I have a sample of Standard Ceramics 'Mediterranean Mist' too, I'll have to put it to the test.
Love your grain bowl. Wonder if you threw a no bottomed wide mouth vase. Then alter it oblong to give you wider sides on your spout. Even the few pinholes you have look better than my pinholes. So smooth. My daughter and friend have been asking for sour dough bowls. They have yet to give an example or dimensions. I too make lots of smalls or littles to fill my kiln and pay for the firings. I like the blues. But green have been selling for me, so I do a lot of greens. You might check out clayscapes cream to replace your snow glaze. They sell in powdered form. It plays well with many glazes
LOL. Paragraphs scare me. I’m not accustomed to such agreeable, know what you’re talking about, happy fests in life. Sorry to hear you have problems with the gas kiln too. If I remember right I was thinking of real shinos from cone 10 reduction entire sides of pots with smooth holes down to the body and it being acceptable as part of the glaze. Someone is doing ugly jugs using full blown pinholes as an effect. Then there’s the video of one of the big boys opening a massive wood kiln and first thing out is a team of men with grinders. For me tans and creams have been most troubling and it’s just not in my nature to be a glaze technician. I’m starting to understand bread in an entire new way. And that I’ll have to develop my own recipes and methods. Yes someday sourdough is the goal. Why do we do it? I was given a packaged focaccia that was just Wonder Bread baked in sheet pan. Make sure they don’t have to ask again.
Salt cellars use also for sauces like shoyu mustard for Japanese dishes, and for dipping spring rolls/lumpia, and ketchup for fries. Don't limit them for one purpose, you will sell more, guarantee😊 off to class to open glaze kiln😮
You got it. Absolutely. Wishing you lots of good stuff in that kiln.
Good job on the bowls now can you make a pizza stone to bake the pizza on and the pizza needs pineapple
You can’t do this in an electric oven without one. Mine was a gift long ago and to my surprise it was a kiln shelf put in pizza stone packaging. It’s been in my mind to make one when my videos start getting the occasional 1000 views but as that’s not likely to happen I’d better get to it.
Ummm....why are you pouring flour? A batter bowl should contain actual batter if you are testing it. Nice glazes and forms.
Funneled bowl I made special for myself. I used to scoop up flower out of a bag, but the grain mill grinds it into a bowl and the scoop/measuring cup just didn't catch the flower like a bag. The batter worked a little better, then I remembered the hoppers in old storage cabinets for flower.
It can take several weeks to make a pot and a few videos to tell some of its story. Here is a link to my video 'making the spout and pouring the batter'.
ruclips.net/video/eREnnh1JVLc/видео.htmlsi=Hvckjj40d1DJyZ3j