Mad (food) scientist

I am really getting into chemicals as I cook. Things such as Sodium Alginate, Maltodextrin, and powdered lecithin. Cooking for geeks has a really good chapter on it. Its very hard to explain but if you get interested, http://www.lepicerie.com/catalog/index.html, and http://www.shopchefrubber.com/ are good sources to check out.