[sethrotull76]

I just started this week finally trying out a couple things from the book. None of it worked for me. Basically, everything that was supposed to gel...didn't. Perfect example: the famous pliable ganache.
Then out of curiosity, I upped the agar to about 150% indicated, and viola. Worked perfect.

1) what kind of agar are you using over there
2) is Telephone weaker? I had no measuring stick until now, and have just been using Telephone since it doesn't taste weird. I see that you guys use a couple grams less for a fluid gel then I seem to need too, so its looking like that might be a fact...