327106 Tue Sep 19 04:09:54 -0700 2006 4 17 What's My Craving? 0 1885936 Does anyone know where I can buy alginic acid? After seeing Bittman's piece from El Bulli on the New York Times web site (http://nytimes.feedroom.com/?fr_story=9b09a441ee7c7795d53abbaf50bf48a64feb2eae ) I really want to try to make Adria's deconstructed / reconstructed olives. Thanks for any leads, Snaporaz Tue Sep 19 04:09:54 -0700 2006 41591 snaporaz 1 1888436 I'm going to answer my own question: after some research I have found out that apparently you can get sodium alginate and calcium chloride (CaCl2) at room4dessert on Cleveland Place. They also have a web site: www.willpowder.net Happy gelling... Wed Sep 20 02:55:38 -0700 2006 1885936 41591 snaporaz 1 1948133 cool! i had those olives at El Bulli this past June. it was AMAZING. did you try to make them yet? i'm curious to know what the results were. Mon Oct 16 05:05:00 -0700 2006 1885936 14598 waxyjax 1 2068873 I did try with the sweetest olives I could find and they were truly foul... I think the olives need to be fresh. I have had success however with pea purée, and am now moving on to mango caviar and carrot juice 'yolks' (to try a carrot and coconut gel 'fried egg' á la Wylie Dufresne). There's a lot about spherification and MG in general on egullet as well. Mon Dec 04 19:01:55 -0800 2006 1885936 41591 snaporaz 2 2083849 This stuff sounds really cool. You should post these experiments in Home Cooking! Sat Dec 09 02:32:08 -0800 2006 2068873 16728 kenito799