Poached Pots And Other Delights…

Well, the year is slipping away it seems. I’m 55 now and taxes have been filed… so how’s that for accomplishments. So there’s couple things I’d like to conflate. First, this is a picture of my dad who, it’s now becoming very clear to me, only lived one more year than I have already…


This picture was taken where he worked the night shift. He was in charge of annealing ovens at an industrial forge. I’m sure everyone already knows but I will belabor the example by saying that annealing is a process by which metal is treated (much like tempering) to achieve certain properties such as ductility or homogeneity. Back before computers this was done by adjusting ovens to critical temperatures, holding those temperatures and cooling at specific rates. I only mention this to make a comparison to electric (and now gas) kilns that only in the past decades or so have computerized controls on them. Again, before these controls, achieving certain effects such as crystal formation was a long row to hoe with many many trials and errors. This is not to say that those working with crystals have it easy but only to say that the computer firing profiles have taken away much of the trial and error and have allowed more people to work with crystals more easily. But I use a slow cool firing profile to achieve certain effects also (although I’m not so specific about what they actually are). So my point here is that technology keeps chugging along (actually I guess it’s screaming along now) and I believe we only really notice it in the areas of our expertise or interests such as our phone, kiln, car, etc. But I remember when I went bicycle shopping a couple years ago after not stepping in a bike shop for more than 20 years that just because I wasn’t paying attention didn’t mean that that same tsunami of technology wasn’t affecting everything, even in this case, bicycle design and manufacturing. So yesterday I happened to be driving at a time when I’m usually not in the car and “The Splendid Table” cooking show was on the radio. They were talking about cooking eggs and egg charts. I thought, what? a 3 minute egg, what else is there? And that’s when they when on to describe this chart…

Egg Chart

Actually, this is only a portion of the chart. And what more useful application for technology could there be? Apparently, these precise cooking practices for eggs are possible because of a device that can adjust the water temperature to with 1/10 of a degree F and hold it absolutely steady at that temp for as long as needed… like my kiln! I guess some chefs find the perfect poached egg to be quite elusive. If you’re a foodie or a cooking person, be advised that this chart refers to cooking eggs for 1 hour. The most interesting part about the egg cooking to me was that they mentioned that at a certain temp (I think it was 152 F) that the egg could me molded or rolled out… in other words, it could be sculpted. Like clay! Not sure what I’d do with a pinched poached pot but seems more interesting than trying to make a sculpture with an omelet. OK, well that’s enough of that. The yunomi show is coming up soon and I’m looking forward to that. I also have been processing photos from my last kiln load and will be uploading work all week. Here’s a couple already up…


I finally got a new photo cube and background. This time instead of a gradated background from black to 50% gray I got one that goes from light gray to white and although the background seems similarly gray in the final shots, I believe that actual pot in the pics looks quite a bit better. Here’s a yunomi I posted earlier but I reshot it semi-professionally…


Last but not least, I made a new beer glass poster…



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6 Responses to “Poached Pots And Other Delights…”

  1. ShellHawk (@ShellHawk) Says:

    I just got my first graded background for my photos. Now, all I need to do is learn how to take pictures.
    What’s this “lens cap” doohickey? 😉

    Seriously, your photos and work are wonderful! I love the texture. Did you carve it or stamp it?

  2. Troy Bungart Says:

    I love the poster!!!

  3. medrecgal Says:

    Fascinating little tidbit…I never really did know what your dad did. Guess maybe it had something to do with my being too young to be interested in more than his general goofiness. (Which is what I remember about him mostly.) I always enjoy the pics of your pots…probably as close as I’ll ever get to one by virtue of geography…

  4. Amy h Says:

    It is a strange thing to have a parent who died fairly young, isn’t it? My dad died at 49, and I’ll be 39 this year, so it’s like, well, I have ten years left to do what I want to do — better get a move on! Morbid and strange. And I had no idea cooking an egg could be that complicated.

  5. ang Says:

    sweet new cups! I have a great egg timer it pops in the saucepan with the eggs and shows visually the cookedness of the egg! love it!!

  6. Brett Mosher Says:

    Hey this a was a great post. Thank you. Do you have any of you beer posters for sale? Thanks for all of the great reads.

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