Got something interesting cooking up.... Page 2. Discuss Got something interesting cooking up...., on ChipTalk.net the place to go for your Poker chips and gambling tips. Read it in Poker Chip General.
How did the Matsui clay smell compared to the NJ Clays and the Paulsons after being baked?
I think one reason that the NJ Clays and the Paulsons may not have puff as much as the Matsui clay is the inlay. The lack of inlay on the Matsui allowed the clay on the Matsui to expand at will with no resistence from inlays.
I'm assuming the porous nature of "clay" chips explains their cooked behavior. I mean, they absorb oils and water, which wants to expand more than the clay when heated.
How did the Matsui clay smell compared to the NJ Clays and the Paulsons after being baked?
I think one reason that the NJ Clays and the Paulsons may not have puff as much as the Matsui clay is the inlay. The lack of inlay on the Matsui allowed the clay on the Matsui to expand at will with no resistence from inlays.
That is probably what happened... it makes sense at least :P