tag:blogger.com,1999:blog-760186905382000862.post2987042295108884546..comments2012-10-11T05:35:40.066+02:00Comments on <b>c h a r t e r b o t</b>: Foam on the seacharterbothttp://www.blogger.com/profile/13222174677757752473noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-760186905382000862.post-49986222972166698272011-01-16T14:06:47.594+01:002011-01-16T14:06:47.594+01:00O_o
Eeek!
Thanks so much for the word of caution...O_o<br /><br />Eeek!<br /><br />Thanks so much for the word of caution!<br /><br />The xanthan experimenting might have to happen inbetween charters rather than on-charter!charterbothttps://www.blogger.com/profile/13222174677757752473noreply@blogger.comtag:blogger.com,1999:blog-760186905382000862.post-42589646060953474322011-01-16T13:33:50.396+01:002011-01-16T13:33:50.396+01:00watch out with xanthan. a little goes a long way, ...watch out with xanthan. a little goes a long way, and it sticks on whatever utensil you use to blend it in... Annoying as hell. I use it to stabilise gelato. It helps reduce ice crystals because it increases the solid content. I used too much once... let's just say the effect on the digestive system was like having 30 coffees or so... :)Fouadhttp://thefoodblog.com.aunoreply@blogger.com