FuzzyChef Pottery for Cooking

TheFuzzy · **Posted:** Sun Sep 28, 2014 11:24 pm

Jean,

I'll be back in Canada in April. If we plan ahead, I can ship to you from Montreal.

Jaxallie · **Joined:** Sun Aug 30, 2009 9:26 am **Posts:** 237

Fuzzy, I'm glad your show went well, and I love the way the ones on your photo look, that would be perfect!

Karen

ldkelley · **Joined:** Tue Dec 23, 2008 8:06 pm **Posts:** 935

I'd like to get on the list of for a large immersion weight and a set of two dipping bowls, when you make more of either.

Thanks, and congrats on the show.

--Lisa

pepperhead212 · **Joined:** Fri Dec 19, 2008 7:58 pm **Posts:** 1206

TheFuzzy wrote:

Dave,

Well, orders (or trades for peppers and kefir lime leaves) are possible. Those are made from a slab, so I can really make any diameter up to about 12". Larger would be possible, but more difficult.

The things I soak most of my peppers in are 1 qt and 2 qt cylindrical measuring pitchers, much smaller than that. I'll have to check the exact diameters. Would also be good for soaking dried mushrooms, and other Chinese dried ing.

TheFuzzy · **Posted:** Mon Sep 29, 2014 10:11 pm

Lisa,

I have the dipping dishes in the colors posted above now. I don't have any blue ones ... Todd got those.

ldkelley · **Joined:** Tue Dec 23, 2008 8:06 pm **Posts:** 935

Josh,

Send me your link again? I'll take one set of two dipping bowls if you have them on your store.

--Lisa

Lindsay · **Posted:** Tue Sep 30, 2014 3:35 pm

Could you make smaller immersion weights? I'm doing a lot of fermenting and having trouble keeping the vegies in the brine - this would be the perfect solution. The weights would have to fit in a wide-mouthed Mason Jar (3 inches (76 mm) inner diameter). I could use 6 of those.

ldkelley · **Joined:** Tue Dec 23, 2008 8:06 pm **Posts:** 935

I'd use one of those, too. Wide-mouthed and regular mouthed, actually.

--Lisa

TheFuzzy · **Posted:** Tue Sep 30, 2014 5:43 pm

Lisa, Linsday, Dave:

I'll create a special order form for different-sized immersion disks. Like I said, I cut them from slabs so any diameter from 3" to 12" is practical. Over 12" would require reinforcement to keep it from warping.

Note that there's some irregularity, and I have to estimate shrinkage, so you should allow some clearance in your measurements.

pepperhead212 · **Joined:** Fri Dec 19, 2008 7:58 pm **Posts:** 1206

Great idea, Lindsay! I have a couple of special brining containers, for which it would be great to have weights. Boy, how many of these will I end up with? :shock:

Yet, when I stop to think about how often I would actually use them in a pot, while cooking, it is very seldom! I guess it just depends on how we cook.

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