NEW: ADOX Film Cleaner

[ADOX Fotoimpex]

When a company is bankrupt a curator tries to make as much money as possible to pay debts by selling the leftovers. That can be desks and office chairs, finished stock or in this case knowledge.

If a liquidator has realistic price expectations about the Knowledge thats a way to go. It happens sometimes and in other cases it does not. We were lucky in this respect with Agfa, Forte, Konica, Ilford and others. These companies -whilst in full strength- also did so called "competitors analisis´s". I mean they had the ressources, labs, chemists, gas-chromatographs and time. This way we ended up with a nice database of most competitors recipees up to a certain standard. The remaining 20% we need to do ourselves by apllying our own Know How to troubleshoot and fix missing parts. This is also why we do not fire out 10 new product every month. Common problems are that our analisys is from e.g. 2002 and some substances have been banned later or there was an actual recipe change (less likely). Many recipes are in the public domain and "simply" need to be made working in an industrial way/packaging (which is at least as difficult as coming up with the "glorious" recipe in the first case). So we move on and try to do good.

 

[Ernst-Jan]

This is also why we do not fire out 10 new product every month.

Is this number as a saying or do you really think there are still so many recipes for which might be a good demand?

 

[ADOX Fotoimpex]

Thanks; for clarity's sake, I did not mean the term 'grab' in a derogatory way.

Understood ;-)

Is this number as a saying or do you really think there are still so many recipes for which might be a good demand?

Well it depends. We have seen many competitor´s products vanish and then re-appear. If they do we usually back off. But imagine yourselve what´s necessary in case they do not....

 

[Michel Hardy-Vallée]

I must be reassured that this product will also clean Mett, not just Liverwurst.

 

[Ernst-Jan]

Mett

It will but it won't recover the punches caused by the Mettigel

 

[ant!]

It will but it won't recover the punches caused by the Mettigel

To confuse even more, these names are very regional. Where I am originally from, Mettwurst is a more coarse Teewurst ( https://de.wikipedia.org/wiki/Mettwurst ), so in texture similar like some Leberwurst (which range as well from fine to coarse).

In other regions, Mett is minced pork meat, which nobody calls in my region like this, this would be Hackepeter, and that's the stuff from which you make the Igel (hedgehog): https://en.wikipedia.org/wiki/Mett

Here in Canada people look confused when I talk about eating raw minced pork, maybe mixed with a raw egg (and of course eggs are not cooled in German shops, here in Canada eggs are washed, so lost their protective layer and need to be cooled).

Anyways, slightly off topic I guess.

 

[ADOX Fotoimpex]

It will but it won't recover the punches caused by the Mettigel

Mettigels are very tasty! I reminescence of my childhood. I will put the film cleaner to a trial. Btw I never expirienced food poisioning from raw eggs or Mett. But many times from pizza bought on the street... ;-)
"Mett" being capitalised because it is a German word.

 

[Michel Hardy-Vallée]

Here in Canada people look confused when I talk about eating raw minced pork, maybe mixed with a raw egg (and of course eggs are not cooled in German shops, here in Canada eggs are washed, so lost their protective layer and need to be cooled).

Anyways, slightly off topic I guess.

I worked in a butcher's store at the Atwater market when I was younger and ate my lot of raw meat. Beef tartare is of course the obvious case, but when we would make sausage, I'll admit I sneaked a piece of seasoned pork more than once. We would de-bone full pork shoulders and legs, then pass it into the grinder (which was in the cold storage room).

My favourite was the Toulouse sausage: garlic, onions, salt, and pepper. Grind the veggies first, then the meat. Mix a bit and grind a second time. Then add salt and pepper by weight, a bit of water, and get stirring (that's when I would sneak a bite, to "check for seasoning"). Emboss in natural casing and let rest before packaging.

I'm totally on team Mett/Mettwurst/Hackepeter/etc. and my only regret when I visited Germany is that I didn't know this was a thing. I remember that in Belgium last time I visited I was struck by the availability of tartare in frites stalls (and a bit concerned with the refrigeration).

Maybe that was careless of me then, but at least I know this was the freshest pork I could ever get here in Montréal. I'm tempted to go back to my roots one of these days...

 

[loccdor]

Film and meat? These are a few of my favorite things...

You usually have to hunt around to find Liverwurst in a US supermarket. Grandma loved sandwiches with it and introduced it early on. I think in her day it was more popular here. Along with Pumpernickel bread. I don't know if it had to do with us being of Polish descent. You can sometimes find Braunschweiger if you can't find Liverwurst and that has a similar taste.

It's good that products are available to clean film. So far I have not had to use them.

 

[Robert Ley]

It seems that this thread has devolved into a sausage discussion. I am in the market for some Pec12 and was interested to find out where I can purchase some of this Adox film cleaner in the states. Any ideas?

 

[MattKing]

It seems that this thread has devolved into a sausage discussion.

If anyone would like to suggest how this devolution might be "cured", please do not hesitate to share.

 

[ADOX Fotoimpex]

It seems that this thread has devolved into a sausage discussion. I am in the market for some Pec12 and was interested to find out where I can purchase some of this Adox film cleaner in the states. Any ideas?

Its a non air-transpoprtable product. We have to wait for CS or FS placing a new large sea-shippment order. Same for the new HC-110 "water free"-version.