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re: Zengarden
I think SLM falls into those borders and Domino's downstairs definitely has them. I use them for a finer, more subtle gel than I find you can get with powdered gelatin. When texture really matters, like in a panacotta, gelatin sheets is the way to go.
BTW MaryZ, I searched high and low for them in the east end and only found them at the market.
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