Daniel Gritzer

@dgritzer @thebravetart next step: egg white powder and flavorful liquids...

@dgritzer @thebravetart carrot juice, w a dash of line and fish sauce?

@jamesbriscione @thebravetart that’s a cool idea. cucumber juice could be interesting too with those flavors.

@jamesbriscione @thebravetart Wow that looks great. How’s it taste?

@dgritzer @thebravetart Isn’t that the basis of toum? e.g. http://goo.gl/DEtI0 

@RobW_TO @dgritzer oh! Is egg white the classic foundation? I didn't know!

@thebravetart @RobW_TO if I read linked article right egg white isn't classic but a helpful trick. Very cool!

@dgritzer @thebravetart Remarkable texture. My fave shawarma shop uses whites. @TheFoodLab Is this what they use at NYC halal chicken carts?

@RobW_TO @dgritzer @thebravetart don't think so.

@dgritzer @thebravetart how does it taste?

@Nonrelatedsense @thebravetart like a light mayo. needs some tweaks/more testing because it thickened almost immediately w/ little oil added

@dgritzer @thebravetart I guess a person would make this if they already used up the yolks for something else... Ha.

@dgritzer @thebravetart pics or it didn't happen

@thebravetart @dgritzer very interesting. I must try this! How does it not turn into an airy foam?

@brndnjtkn @dgritzer the fat's inhibiting it.

@thebravetart @dgritzer but, wait. There is nearly zero fat in egg whites. Perhaps very, very little fat is needed, then?