Announcement

Collapse
No announcement yet.

Go ahead, have a sandwich!

Collapse
X
  • Filter
  • Time
  • Show
Clear All
new posts

  • #31
    Originally posted by batty View Post
    indeed it does.



    *drool*

    That looks so good.
    I wish I could pull that from the monitor and eat.

    Damn you lady for making me has the hungry hungry
    and... yet...
    Thank you for posting somethign so beautiful!

    Comment


    • #32
      ooo, is this the oopsie bread food porn thread?





      But seriously, yeah, the oopsie is an amazing & incredibly versatile thing of beauty. & yummy.
      And forget not that the earth delights to feel your bare feet and the wind longs to play with your hair
      Kahlil Gibran

      http://simplesunshine.wordpress.com

      Comment


      • #33
        Originally posted by aboutsaffron View Post
        ooo, is this the oopsie bread food porn thread?





        But seriously, yeah, the oopsie is an amazing & incredibly versatile thing of beauty. & yummy.
        Wow that looks great! How did you get yours so, non-fluffy (couldn't think of a better word). I tried these last night and they were too crumbly to hold the meat for my sandwich. Did I possibly not cool them for long enough? Or maybe not beat the egg whites long enough?

        Comment


        • #34
          I may do an oopsie crust and a cauliflower crust pizza(which I love) and have a pizza-off this weekend and see which version the family likes. To me the cauliflower crust reheated the next day was like lasagna.
          Georgette

          Comment


          • #35
            Originally posted by vb66 View Post
            Wow that looks great! How did you get yours so, non-fluffy (couldn't think of a better word). I tried these last night and they were too crumbly to hold the meat for my sandwich. Did I possibly not cool them for long enough? Or maybe not beat the egg whites long enough?
            Hmm. Mine definitely aren't crumbly - they're incredibly moist. I would bet you didn't get the whites stiff enough. They should look like this:



            & be very, very stiff. I usually pull them out of the oven when they just start to brown around the edges. When I want 'sandwiches,' I actually make them in a muffin pan, & use them to make sliders. They kind of mash down & I use two 'muffins' for one sandwich.
            And forget not that the earth delights to feel your bare feet and the wind longs to play with your hair
            Kahlil Gibran

            http://simplesunshine.wordpress.com

            Comment


            • #36
              Actually there is a version called the Floopsie which does not require separate whipping of the eggwhites. Search for it over on www.lowcarbfriends.com.

              Comment


              • #37
                For livingprimal . . . should have "replied with quotes" sorry, still learning.

                I'm still new here. Do you have a link to Jamie's site? Thanks
                Last edited by Rosemary 231; 01-27-2011, 02:29 PM.

                Comment


                • #38
                  Originally posted by Adrianag View Post
                  Actually there is a version called the Floopsie which does not require separate whipping of the eggwhites. Search for it over on www.lowcarbfriends.com.
                  Thanks for mentioning it, I went to their low-carb recipes sub-forum.

                  Comment


                  • #39
                    Made these this afternoon...haven't tried them yet - planning on burgers for dinner.

                    Has anyone tried making this into red lobster biscuits? I'm thinking of adding in some shredded cheese and some garlic, then brushing the tops with butter. Has anyone tried this and could lend some tips?

                    Thanks and happy experimenting!

                    Comment


                    • #40
                      This is an awesome thread called Uses for Oopsie Rolls:
                      http://www.lowcarbfriends.com/bbs/lo...pe-thread.html

                      You will see everything under the sun and then some...

                      Comment


                      • #41
                        Originally posted by Adrianag View Post
                        This is an awesome thread called Uses for Oopsie Rolls:
                        http://www.lowcarbfriends.com/bbs/lo...pe-thread.html

                        You will see everything under the sun and then some...
                        Omg Adriana... thanks a lot for that one, you're really helpful, I skipped to the last page and there's already plenty of yummy. Thanks for going to my thread as well.

                        Comment


                        • #42
                          OMG, I just made my first batch, and they were great! I had heard of them before, but I was a little skeptical. However, I had some uncured pastrami in the frige, which I usually just top with mustard, roll up and eat. I decided to give the oopsie rolls a try and have a real sandwich. It was just like eating a sandwich made with a flaky roll. Yum!
                          Food should be fun--Thomas Keller

                          Comment


                          • #43
                            Bump!

                            I made a batch this morning. Very light and flaky! Had them with my eggs and bacon, not as a sandwich but as an "after egg" accompaniment. I put the remaining four into the freezer; I hope they will toast up OK later this week.
                            F, 44 years old, 111.8 lbs, 4 feet 11.5 inches (yes, that half inch matters!)

                            **1st place sparring, AAU TKD regional qualifier, 2/15/15 - It's damn good to hit like a girl!**

                            **First-ever 5K race 11/28/13: 37 minutes, 18+ seconds, no stopping**

                            Comment


                            • #44
                              Originally posted by Mel S. View Post
                              Made these this afternoon...haven't tried them yet - planning on burgers for dinner.

                              Has anyone tried making this into red lobster biscuits? I'm thinking of adding in some shredded cheese and some garlic, then brushing the tops with butter. Has anyone tried this and could lend some tips?

                              Thanks and happy experimenting!

                              The key to making biscuits taste like the Red Lobster ones ( I make them with coconut flour) is to put s bit of Old Bay seasoning and grated cheddar (1cup) IN the dough.
                              AND ( most important), as soon as they come out of the oven- brush them with a mixture of melted butter and garlic powder. Eat while hot.

                              Comment

                              Working...
                              X