[Jewelry making - Article 00676] - Re: [Orchid] Milling your own or buying stock

[John Donivan]

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>     Jay's philosophy, is basically, if you have this knowledge, and
>     need a bezel, in 15 minutes, you can have that bezel, ready to go. 

    My own reason for writing in this thread is to open people's eyes to
    possibilities, not to challege their methods - whatever floats yer
    boat and all that. I'm pasting something below I wrote earlier in
    that vein... 

    Let's talk about cooking. More specifically, how do you make tomato
    soup? Millions of people make tomato soup by getting the familiar red
    can or some other type and pouring it into a saucepan. I grew up on
    that, and loved it. If one is creative, one can get that red can and
    boost it by adding whatever they like - making it their own, so to
    speak. Here's how I make tomato soup, which I did yesterday, which
    brought this whole analogy to mind: Usually I pick the tomatoes in
    the garden, but there's not enough for that so I bought two pounds of
    Roma's and simmered them in vegetable stock. Meantime I sauteed 1/2
    pound of mushrooms, 1/2 onion, and some garlic, after I went out and
    picked some oregeno and thyme to put with the tomatoes - just enought
    to have a faint herbal tinge way down deep, not spaghetti sauce. Ran
    the cooked tomatoes through the food mill to take out the skins and
    seeds, put in the saute, ran the "in the pot" blender to get the
    consistency, seasoned, and let it meld for a bit. After that all that
    was left was to put it in a bowl and shave a little
    parmaggiano-reggiano on top. What's the point? Raw materials, and
    that you get what you pay for in terms of effort. If you start with
    the red can, everything after that is the red can. I started from the
    source, and I'm in complete control of everything that happens from
    start to finish. Does it take longer? Of course, but not that much.
    Is it worth it? If you like to eat, there's no question - my soup is
    on another planet from the red can (that I love to cook puts me on a
    par with 1/2 the population of the world - not a big deal, really).
    Now, all I'm saying, and all I've ever been saying, is that there's a
    big world out there. Millions (if not billions) of people think that
    the red can is the thing and that's perfectly fine. Many, many metal
    workers are happy and/or make a good living doing rudimentary work
    and that's perfectly fine, too. For those readers who have
    aspirations - who want to grow and progress higher in the field,
    though, there are people and shops and methods that are on a higher
    level than that. I've reached a certain level of attainment, and
    there's a whole world that's beyond me, too. Most of the jewelry
    workshops in the trade, and certainly the fine shops- the major
    houses - wouldn't even think of using the red can - they'll go in the
    garden and pick their own, and then make it their own. 

http://www.donivanandmaggiora.com
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