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  • #16
    Originally posted by DaisyEater View Post
    Is it crispy?
    Crispy on the edges and the bottom. Awesome flavor. You can substitute other cheeses, Mexican, Monterrey Jack...

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    • #17
      adrian, do you think you could make these pizza bases and freeze for later when you want to whip up a pizza?

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      • #18
        Darn, I just started eliminating dairy from my diet. This sounds awesome, I had no idea it existed! I'll have to keep it for an occasional treat. Thanks so much for posting!
        I blog here: http://www.primalkat.blogspot.com/

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        • #19
          I noticed neither recipe I looked at for these today have salt added.

          I made some for the first time tonight but added a few shakes of Celtic sea salt.

          Not bad!

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          • #20
            Originally posted by batty View Post
            indeed it does.

            How many recipes of that did you make for the crust? Or was it just one recipe spread thin?

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            • #21
              Very interesting. This is my first time hearing about such a substitute. How does the taste compare to bread, just wondering?

              I've always said that I'll never give up pulled pork sandwiches, but if these could fill in suitably for the rolls, I could enjoy pulled pork sandwiches whenever I want.

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              • #22
                Originally posted by Suse View Post
                adrian, do you think you could make these pizza bases and freeze for later when you want to whip up a pizza?
                I think so but I would preheat the baking sheet.

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                • #23
                  Originally posted by Vegemighty View Post
                  Very interesting. This is my first time hearing about such a substitute. How does the taste compare to bread, just wondering?

                  I've always said that I'll never give up pulled pork sandwiches, but if these could fill in suitably for the rolls, I could enjoy pulled pork sandwiches whenever I want.
                  the texture of oopsies is kind of fluffy.

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                  • #24
                    Originally posted by jqbancroft View Post
                    How many recipes of that did you make for the crust? Or was it just one recipe spread thin?
                    that is the whole recipe cited above. it spreads out rather far. it still works as pizza crust this way even if you botch it by destroying the fluff.
                    sigpic

                    HANDS OFF MY BACON :: my primal journal

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                    • #25
                      So you would cook it as per recipe, than add your pizza toppings and cook again?
                      http://www.marksdailyapple.com/forum/thread45312.html[SIGPIC]

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                      • #26
                        Guys, can you use vinegar instead of the tartar cream (for the same amount)?

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                        • #27
                          Originally posted by JPA View Post
                          Guys, can you use vinegar instead of the tartar cream (for the same amount)?
                          For baked goods such as the Oopsies, vinegar is not a good substitute for cream of tartar. Cream of tartar is the best for working with egg whites. It is readily available in grocery stores usually with the spices in the baking aisle. It is inexpensive and lasts a long time.
                          312/149/150

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                          • #28
                            I'll check it out... over here availability is different on a number of things from the US, but I'll go look for it on the spices/baking aisle. Thanks.

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                            • #29
                              Originally posted by Vegemighty View Post
                              Very interesting. This is my first time hearing about such a substitute. How does the taste compare to bread, just wondering?
                              They were easy enough to make with simple (few) ingredients. Just give them a try and see how you like them? My kids all curled up their noses when they came out of the oven but i ate three of them; meh. they were 'fine'. since i've not had a sandwich in forever and i prefer by burgers bunless, i prob won't use these but they just might work for the family (IF they'll eat them! brats!)...

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                              • #30
                                Originally posted by Adrianag View Post
                                There is a better pizza crust. Mix

                                2 eggs
                                2 cups mozarella cheese
                                2 cups grated raw cauliflower
                                1/4 tsp oregano

                                Oil a pan bake at 425 for 10-15 minutes. Top with your choice of toppings, bake for another 5 minutes.
                                I made this last night. It was not crispy enough to be a 'pick up the slice and eat it like you would a normal pizza slice' crust, though perhaps I did not cook it long enough or spread it too thin. That said, it was freaking tasty as hell. I topped it with a couple of tbs of tomato puree, some bacon, pinenuts, onions, artichoke hearts, sliced roma tomatoes and fresh basil - hmm...maybe I overloaded it with toppings...eh, who cares it f'ing rocked.

                                Thanks for the recipe. As soon as I get a mixer or decide to sprint on some egg whites I'll make the oopsie rolls (wtb a name change. I can't say the words oopsie rolls without feeling like a 50s housewife)

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