Ershin

not sure if your still looking into them, or not, but you can get a range of thicker needles in the uk here; http://vetshopni.co.uk/shop/pig-products/needles-and-syringes/reusable-stainless-steel-various-sizes.html, most bbq forums seem to be recommending somewhere around 14g, though because of how short that needle is, 16g might be a good compromise there luer lock, and therefore should be compatible with marinade injectors on the market, of which the cheapest i can find in the uk is http://www.keengardener.co.uk/barbecue-accessories/3065-napoleon-deluxe-marinade-injector.html?utm_source=google&utm_medium=base which is £7.93 shipped im trying to find the almost perforated needles you can find on the metal cajun injectors, but no luck so far

Ah, I didnt think to check for frozen - though I'l have to have another look at the indoor market, I must have missed them last time. Thanks for the help!

I have had a look around birmingham and I have found them, but only dried, unfortunatly - and as for walsall, well, as far as im aware there isent anywhere to -start- looking, let alone potentially find something

Does anyone know where i can get non-dried banana, fig, or grape leaves in the uk? I live in walsall, and I dont drive, so either on the net or Birmingham would be fine, but I cant really get further out than that.

has any one else played around with milk chocolate or multiple types of fat? I've been finding that the milk chocolate ive been using and one incident with groundnut oil (id run out of chocolate and wanted to at least work out whether the fat ratio was the culprit ) that without adding additional lecithin into the mix it stays as two seperate emulsions. Im assuming the extra lecithin, which the chocolate apparantly lacks, provides a more rigid support structure which prevents the fats from clumping, so to speak, but i was just wondering if anyone else knows of a more specific reason, since im by no means sure? As an extra question, is the minimum fat ratio for this influenced by the fact that the cocoa butter sets at cold temperatures? it seems to me like that would affect this, and better to ask than just assume the ratios work if i need to do something else like this in a hurry

Hey all, I was just wondering if someone could offer an explaination on something for me; Whenever I make chocolate chantilly, I notice that if I taste the liquid chocolate when its cool, but before it goes into the fridge, it tastes rather bland and flavourless, but after refridgeration, the chocolate flavours come through much more cleanly. Can anyone explain why this happens? I honestly cant think of an explanation, beyond some sort of temperature sensitive compound in the chocolate.