But I’m old and I like to shop with my feet and ADHD fueled puppy-like enthusiasm. If the staff leaves me alone and there aren’t many people there, I’d wind up with a whole chemistry lab of barely regulated food additives.
I’d have whole brunches with solid mimosas (agar), and fully cooked liquid eggs (I don’t know, but I’d do it. I’ll find something that prevents the proteins from tangling!). My friends would hate me.
Agar agar is a bit of a laxative, so I may suggest you find another thickening agent. I think the store you are looking for is a baking supply store for most weird flavorings and powders. Restaurant supply may also have aisles as well, though the good ones are harder to come by. If only the modernist pantry had a storefront.
The actual food items I suggested were a bit of a joke, but the food science and baking store suggestion you offered are excellent.
It looks like the closest fit for a baking supply store is a Williams Sonoma, otherwise I’ve got an hour+ drive of me. But it’s on the list for next time we travel to more populous cities!
Edit: A local (hour drive away) baking shop has a pretty comprehensive website. I’ve learned that Vanilla powder exists and I might wind up buying edible metallic powders to put on things that shouldn’t be those colors.
We’re doing a ‘super soft’ birthday for one of our dogs this year. My whole paradigm for decoration and (human) foods has shifted.
But I’m old and I like to shop with my feet and ADHD fueled puppy-like enthusiasm. If the staff leaves me alone and there aren’t many people there, I’d wind up with a whole chemistry lab of barely regulated food additives.
I’d have whole brunches with solid mimosas (agar), and fully cooked liquid eggs (I don’t know, but I’d do it. I’ll find something that prevents the proteins from tangling!). My friends would hate me.
Agar agar is a bit of a laxative, so I may suggest you find another thickening agent. I think the store you are looking for is a baking supply store for most weird flavorings and powders. Restaurant supply may also have aisles as well, though the good ones are harder to come by. If only the modernist pantry had a storefront.
https://modernistpantry.com/categories/ingredients.html
Liquid eggs are pretty easy too: Just pasteurize the darn things with a sous vide machine. Hold them at 130 for a few hours.
https://www.seriouseats.com/sous-vide-101-all-about-eggs
The actual food items I suggested were a bit of a joke, but the food science and baking store suggestion you offered are excellent.
It looks like the closest fit for a baking supply store is a Williams Sonoma, otherwise I’ve got an hour+ drive of me. But it’s on the list for next time we travel to more populous cities!
Edit: A local (hour drive away) baking shop has a pretty comprehensive website. I’ve learned that Vanilla powder exists and I might wind up buying edible metallic powders to put on things that shouldn’t be those colors.
We’re doing a ‘super soft’ birthday for one of our dogs this year. My whole paradigm for decoration and (human) foods has shifted.