Spencer Chase had an interesting observation in regard to
alternative pouch sealants, and the only person I have heard of yet who
actually performs some pretty valid tests on different products so he
could evaluate them. Way to go!

   My question is in regard to the egg white. I apparently only know
how to eat eggs. But I do that very well. I tried the egg white sealing
trick about 25 years ago, when I had also learned that it was what
Aeolian used. I broke an egg, dropped out the yoke, and took the white
to my shop and began painting pouch leather with it. I'm glad that
pouch leather back then was cheap, because I ended up throwing it all
away. The way I had done it apparently had caused the leather to
stiffen, and had even given it a shine. Just goes to show ya-- it's not
always what you do but how you do it that counts. Should I have beaten
it first? Added sugar? Dissolved it in something, like milk and a
little bourbon, perhaps?

   I still think Spencer could be right. Aeolian may have used egg
white, somehow. But when you look at their pouches, they look
au-naturale. They give the appearance of having absolutely nothing at
all on them. So maybe some of you cooks out there could tell us how to
do this--Hmmm?

Craig B.