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Thread: Go ahead, have a sandwich! page 4

  1. #31
    Kitty's Avatar
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    Quote 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!

  2. #32
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    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

  3. #33
    vb66's Avatar
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    Quote 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?

  4. #34
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    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

  5. #35
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    Quote 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

  6. #36
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    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.

  7. #37
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    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 at 01:29 PM.

  8. #38
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    Quote 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.

  9. #39
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    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!

  10. #40
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    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...

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