that's what I do.

I like chemicals. I was using my freedom to be amusing. I don't really think I will go to hell for using them. Prolly get stuck with the toothpick but oh well.

ok...having gone to your site where you prove you like chemicals....

just what the heck would you use "cavis" for? Are they edible? do you dissolve them in something? smear them on some kind of cracker? pop them in the mouth? VERY inventive i must say -- tho' considering my typical lack of patience i'd have mostly loch ness monsters or snakes

Yeah totally edible--craziest thing on the planet--Dude, it's iced tea in caviar form--kid you not. It just gently melts/pops in your mouth.

But chefs at the highest levels have refined and use this stuff for thier savory and sweet sides. They make caviar out of anything. I've seen chocolate caviar made in a completley different way but anything liquid can be made into caviar or ravioli is another popular shape.

Hey, they will make a sphere inside a sphere--they will do the lemon sphere inside the tea one for example. Even crazier huh?

Loch ness monsters are cool. But cavies are easy peasy--if you scroll the whole thing I show you how easy it is--I think it's on the second page. The format of that board changed so you just gotta scroll the whole thread to find it. Could not be easier or more fun either. I mean Ferran Adria of El Bulli fame perfected that recently. He puts the 'razor sharp' on cutting edge techniques.

See it was an Iron Baker challenge on egullet. Like play pretend being a for real pastry cheflette. My job was to deconstruct sweet Southern iced tea and add a welcoming touch.

The components in iced tea, are the tea, lemon, sugar, ice cubes and the glass would be glistening with sweat. Occupational hazard of drinking cold tea on a hot day.

So if you check the pictures
http://forums.egullet.org/index.php?showtopic=94987&st=42 notice the lemon tea caviar is on the outside of the upturned glass representing the glistening sweat spilling out and down the side over the plate beneath. The cubes of cake represent the ice cubes of course.

Three flavors of cake, mint angel food, rose angel food and lavendar pound cake arranged on apricot flavored rose petals. I thought the florals represented the homey comfy welcome.

So the diner tears open a cake cube and scarfs up a wad of caviar and pops it in their mouth. Eating with your fingers is very 'down home'. So it's tea and cake in one bite.

limits on base ingredient? Your imagination

how do you stop the peeing? Doing a ph test and balancing things out more carefully than I had to do for a photograph.

can they be frozen? Yes--that's how they insert one sphere into the next actually

application to cake? In general there's no real application to cake. Just let your imagination run wild. It's just that I'm a caker and I was trying to think of some way to serve this crazy stuff so I just thought of like smooshing the cavis up into the cake cube

---

great presentation of deconstruction -- like second one (with the funky margarita glass best) Thank you--me too.

where can I find the recipes for the cookies and cakes? Agh recipes? I winged it. Dude, those cookies were freaking killer! I made a Southern Comfort spiked sweet tea jelly and spread it on a pecan linzer cookie. I loved that cookie best--the presentation was so simple but I just was thrilled with it--and it tasted like no tomorrow wonderful.


Here's the only one I guess I wrote out.

http://recipes.egullet.org/recipes/r1862.html

Well I went digging and I found my notes for cookies and jelly.





I used all toasted pecans. Killer!

The mint angel food, I just lined the pan with mint leaves and it worked! I was concerned about oil in the leaves but it worked. And the rose angel food, I just put some rose water in the angel food batter.

The lemony thing in the filo dough was Pierre Herme's Lemon cream and I just scrunched up the filo dough over muffin cups and baked it unfilled.

That was wild.

Thanks for asking, CakeBuddy. That challenge was a lot of fun. Pushed me way out of my comfort zone.

Oh no worries!

Thank you!

so.....does this mean we could do buttercream or ganache ones?

hmmmm....

Buttercream is not a liquid. Well of course with the recent trans fat removal from the shortening it gets close. Maybe umm, petit four glaze stuff, y'know liquid fondant. Ganache or chocolate is a whole nuther ball of wax. I saw Keegan Gerhart do it once and he dropped it into oil--mighta been cold oil can't remember but I got notes around here somewhere. But still it's a learning curve for sure to repeat that.

Now like say for example apple juice caviar--you wanna get the ph correct. That would be fun with snickerdoodles or cinnamon rolls for an apple pie-ish thing. And you prolly saw the photos & stuff so you know it's just an apple juice plus sodium alginate mixture dropped into a calcium chloride bath. Wa la. There are more threads on egullet too. Very helpful. Jonathan somebody has a great thread on it.

Strawberry shortcake with strawberry cavis.

Y'know let your mind fly. Isn't it fun though?!

I do not recall reading about alcohol caviar. I'm sure the info is out there somewhere. I'm so not an expert on this sutff.

But I do know you must acheive a chemical balance according to the ph and I know that the folks who sell the stuff can advise you. I got mine from willpowder.com and they were awesome. Or google it--of course you use food grade chemicals. And don't forget the great thread on egullet--not mine the Jonathan Guberman one. His last name just came to me.

Omg--pina colada sounds wonnnderful!