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u/taqman98

r/finedining r/Pottery r/Ceramics r/askphilosophy r/wine r/labrats
▲ 65 r/wine

alright which one of you posted this on CellarTracker

u/taqman98 — 1 month ago
▲ 311 r/labrats

it be like that sometimes

bad papers galore out there don't just read and blindly trust abstracts everyone lmao

u/taqman98 — 3 months ago
▲ 73 r/Pottery

Crystals

Crystalline glaze on the outside with a transparent liner on the inside. Still need to grind the bottom

u/taqman98 — 3 months ago
▲ 1 r/askphilosophy

To what extent does a work need to be intentional to be considered art?

Question for the art philosophers out there. Obviously, some amount of human intervention/intention is required to make art. Things like, say, the Grand Canyon or a sunset over the ocean are aesthetically pleasing, but we’d consider them natural occurrences rather than art. In art, the amount of control the artist has over the final outcome, and therefore the amount of intention they can exert in making a piece, can be limited depending on the methods and medium; for example, ceramicists might fire a pot in a wood-burning kiln, and the interaction between the clay and the wood ash that the fire spits out results in some very interesting surface effects and colors that arise in ways that are wildly unpredictable and uncontrollable due to the chaotic nature of gas movement within a kiln. Sure, the results might be beautiful, but, given the lack of control and intention exerted to obtain those effects, to what extent can we call those effects artistic as opposed to just something that happened?

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u/taqman98 — 4 months ago
▲ 505 r/Pottery

If you feel like you have to gatekeep your materials/processes to keep people from copying your work, then your work wasn’t really worth gatekeeping in the first place

bffr why are you gatekeeping commercial glazes? I mix most of my own glazes and am happy to hand out my recipes (including water percentages) and application protocols/tips. Oh, you’re asking bc you want to copy my work? That’s fine; good fucking luck lmao

reddit.com
u/taqman98 — 4 months ago
▲ 81 r/finedining

Jungsik NYC

Very nicely executed Korean flavors. While not the top of all the fine dining I’ve had (maybe lacks the precision of a place like Plénitude/Frantzén, which have been my personal favorite dining experiences), I felt like I got my money’s worth here. I think the start and end of the meal were the strongest parts with maybe a few weaker dishes in the middle (for example, I thought the octopus was kind of uncreative and lacked the complexity and intensity of flavors that the other dishes had, and the mandoo just weren’t very good; like they get hyped up as these wagyu-foie gras flavor bombs, but end up just being little balls of gleepglorp wrapped in dough like any other dumpling. The broth they were in was really nice though I will say). Galbi was phenomenal; intensity of beef is unmatched. Desserts are probably among my favorite fine dining desserts I’ve had. I thought the vegetable mignardises at the end were especially nice. Overall excellent and felt that the amount I paid for this was fair.

u/taqman98 — 5 months ago