284091 Sat Mar 25 19:25:09 -0800 2006 3 31 Home Cooking 0 1517968 In this week's NYTimes there was an article on fruit caviar. I'm a bit curious to try some experiments (though if anyone has a recipe to share, that would be great!) but where can I find the chemicals needed, esp. in the SF Bay Area? The article mentions: "The basic concept involves three natural chemicals used in food-processing: sodium alginate, an agar-like gelling agent and stabilizer found in sea kelp and algae (Mr. Mason at WD-50 actually uses agar); sodium citrate, an anticoagulant used in ice creams; and calcium chloride, commonly used as a preservative." Thanks! Sat Mar 25 19:25:09 -0800 2006 0 PekoePeony 1 2492123 I got mine at willpowder.net Wed Apr 18 09:50:48 -0700 2007 1517968 92414 Janby 1 2492150 Have you tried l'epicerie? http://www.lepicerie.com/catalog/category_288_FINE_FOODS_Molecular_Gastronomy_page_1.html Wed Apr 18 09:56:16 -0700 2007 1517968 10763 Miss Needle 2 2671770 I just ordered from there. Will report back. Mon Jun 18 16:25:17 -0700 2007 2492150 101766 Gosh