ahorowitz15

I'd avoid using calcium chloride in reverse spherification like this. It will add its own taste. Use something like calcium lactate gluconate instead. It's essentially flavorless.

Cool, but my god that's a lot of work for something I can buy already made for less than your cost estimate.

Clearly I've been purchasing from the wrong supplier. Thanks for letting me know.

I'm about to move, but I'll see what I can do once I've settled down

It should break it down. I'm not sure what the end result would be like though.

I ate at Alinea a few months ago. The guests are recommended to suck out the helium. They no longer serve it with something sharp tied to the string. No one ever used it.

While I like this, I'd like to note that xanthan gum alone does not make a fluid gel.

Gotta say, some lavender cream sounds good. But yeah, I don't expect many people, if any, to actually go through this process. But, it's always good for a little inspiration and learning. That's the important thing. I'm going to put up some more Instructables soon that are a little more realistic for the average cook.