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Old 06-06-2008, 10:11 AM   #271
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barbde: I just noticed the wrench in the background of your lobster pic. Is that for those massive claws?
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Old 06-06-2008, 11:20 AM   #272
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I love visiting this thread.

Oopsies have been such a blessing to us - I use them for occasional snacks (slathered in butter,sprinkled with Splend and cinnamon), for sandwiches (sometimes use lettuce wraps, instead), and know I'm just at the tip of the oopsie iceberg!

The amazing versatility of cauliflower is awesome to explore, too! - going to try the cauliflower pizza next week and the cauliflower pan-fried cakes tomorrow morning for breakfast!
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Old 06-06-2008, 02:26 PM   #273
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Made my first batch of Oopsies! What a life saver. I made a breakfast Tostada at work with mine.

scrambled 1 egg (microwave 1 minute), 1 oz cheddar (another 30 seconds), 2 slices of bacon (precooked at home),

Layered egg, then bacon on top of an oopsie! Loved it. My employees still can't believe I am dieting!
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Old 06-06-2008, 04:12 PM   #274
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Quote:
Originally Posted by jennbaker View Post
barbde: I just noticed the wrench in the background of your lobster pic. Is that for those massive claws?
Those pics belong to ChaiLatté! I was just commenting on them.
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Old 06-06-2008, 05:25 PM   #275
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hahahah! oopsie!!!

Alright Chai: is the wrench for the massive claws?
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Old 06-06-2008, 05:39 PM   #276
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I don't know what I am doing wrong with my oopsies, they work but they are not nearly as pretty as yours....
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Old 06-07-2008, 01:48 AM   #277
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I'm putting this over here too, with Father's Day coming up and all.
CLAMBAKE in a CAN. (1 can, 1 burner, so much food!) (Corn and potato not induction friendly, so toss a salad together or other veggie if you are not on OWL)

Quote:
Originally Posted by BarbDe View Post
Check out the food that cooked in this little can on my stove top burner!! Of course potato and corn are not inductin friendly, but easily enough substituted with a nice salad and separate veggie. I was maintaining so corn was fine for me at the time. And didn't even miss the potato!







Check it out! Clams, muscles, Yummmmm
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Old 06-07-2008, 09:00 AM   #278
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haha jenn! The wrench was out for other purposes, but we DID actually end up beating the lobster with it! The shell was SO incredibly thick! :-)
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Old 06-07-2008, 12:03 PM   #279
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Melissa

from the massive amount of threads that I've read and tutorials here's what most people do wrong

* under beat the whites --- they get really stiff. poke them with your finger! they should bounce

* overmix the whites with the yolk mixture --- I've been overmixing mine and they come out really flat (pancakes!) --- I keep thinking visually that they aren't mixed, but if you look at the oopsies posted on this thread you can actually see the color variation in each oopsie, where it's not perfectly mixed

* there is another thread on here somewhere where someone posted a lot about egg whites and how to beat them and work with them. that citation suggested mixing the whites INTO the yolk mixture -- said it would keep the integrity of the whites better --- and if your whites break down, there goes your fluff.

I hope that helps. This is all textbook knowledge since I have yet to make a successful batch of oopsies!
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Old 06-07-2008, 09:55 PM   #280
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[COLOR=blue]Hi all. This is my Dinner tonight, Hamburger Strogenoff, steamed fresh Broccoli, Salad w/fresh tomato and O&V.[/COLOR]
[COLOR=#0000ff]And I forgot to put silverware down before taking the picture, LOL[/COLOR]


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Old 06-08-2008, 05:37 AM   #281
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Pickles

That's really pretty.

What's O&V?

Jenn
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Old 06-08-2008, 06:28 AM   #282
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You guys are hilarious!!

FOOD PORN!! lol thats the perfect way to describe it! im really lusting after some fried cheese right now... with my lactose intolerant self...
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Old 06-08-2008, 09:16 AM   #283
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This is one of the best threads on this web site...hands down! lol

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Old 06-08-2008, 09:21 AM   #284
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Quote:
Originally Posted by MyJourney View Post
The artichokes are easy to prepare and soooo good. Basic artichoke prep... cut about an inch off the top... slice a little off the bottom and peel the stem (or it gets a little stringy). Remove some of the tough outer leaves and then slice the tops (thorny part) from the rest of the leaves using kitchen shears. Then slice the artichoke in half lengthwise... using a spoon scoop out the fuzzy choke... rub each half with lemon or let it sit in lemon water or it gets brown quickly.

Then... once the artichoke is prepared I steamed it with some lemon and then sliced it into quarters, stuffed some garlic between the leaves... heated some butter and evoo in a pan... seasoned the pan with salt and pepper and then sauteed the artichokes in the mixture and then squeezed some more lemon juice on top.

Now I don't always steam the asparagus first, sometimes I just saute it raw and then pour some lemon juice or chicken broth or white wine and put the cover on for a few minutes.

Sometimes I also roast or grill the artichokes and dip in butter or in an aioli. I love artichokes!

Thanks!! I am going to attempt this on "Fight Night Party" coming up. As for the lamb, eek. I just cannot come around to it. I was a vegetarian for years. lol..There are just some foods I can't eat. But my mom sure loves a lamb with mint jelly? Something like that. lol - Thanks for posting. I came back looking for you!



I have yet to make Ooopsie! lol


Happy Sunday all.

I cooked a big slab of fresh Alaskan Salmon hubby caught when he went there. I baked it with spinach, onion and garlic. Then for dinner he bbq Yellow tail he caught in Mexico with grilled peppers and olive oil. Fish rocks


That Swordtail looked EXCELLANT!!! Love that fish too.
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Old 06-08-2008, 10:39 AM   #285
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I want to introduce you to my friend. Remember loaded baked potato? Who? WHO?

I want you to meet loaded broccoli. She and I just made friends this weekend and I love her. Featured here with butter, sour cream, cheese, bacon bits and fresh chives.

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Old 06-08-2008, 01:53 PM   #286
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O & V is oil & vinegar, right?
That loaded broccoli did it for me. Ahhhh.... That looks so good!!!
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Old 06-08-2008, 05:28 PM   #287
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CLeo, that looks delish and I dont even like broc!
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Old 06-08-2008, 05:33 PM   #288
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Lotpodz-- You could load up cauliflower for the same effect! I am telling you, I'm not a major fan of broccoli, but OMG. I mean O. M. G.

And it is so easy to make! I just threw a half cup o broc in a bowl in the microwave with a plate on top (and a tbsp of water) for 2 minutes. It was gorgeous green. Then I topped with the cheese and all the rest. Totally fast, and it tastes fantastic. My husband ended up eating half of mine, and even he admitted he's not a normal joneser of the broc.
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Old 06-08-2008, 05:38 PM   #289
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AWESOME, thanks!!

one question...did you cook the bacon yourself or buy precooked?
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Old 06-08-2008, 05:57 PM   #290
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Quote:
Originally Posted by cleochatra View Post
I want to introduce you to my friend. Remember loaded baked potato? Who? WHO?

I want you to meet loaded broccoli. She and I just made friends this weekend and I love her. Featured here with butter, sour cream, cheese, bacon bits and fresh chives.

OK. That looks GORGEOUS! Lookit that pretty GREEN color! *slurp*
Dang! I went to the produce market today and did NOT get broccoli.
I do have cauliflower though. I will give that a go for lunch tomorrow!!
And I am finally able to drive myself so I got to the grocery too and got bacon and eggs and cheese! I am ready to rock n roll again! Woot!
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Old 06-08-2008, 05:58 PM   #291
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Here ya go
SHRIMP MOZAMBIQUE
1 PKG GOYA (CON AZAFRAN)
1/2 CUP FRESH PARSELY
8 GARLIC CLOVES SLICED
1 CUP OF BEER
1/2 CUP HOT SAUCE (I LIKE FRANKS RED HOT)
1 STICK OF BUTTER
1/8 TSP WHITE PEPPER
2 LBS OF SHRIMP

In a large skillet melt butter, add garlic til slightly browned. Add shrimp, cook until slightly pink, add beer and hot sauce, then add goya, parsley and pepper. Cook through. Better after sitting for an hour or so.
MMMMMMMMMMMM Good!!

This is what Goya looks like. Found with the Mexican foods usually Goya Sazon con Azafran
Did this with chicken tonight! Another winner! And cheaper than shrimp!
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Old 06-08-2008, 07:05 PM   #292
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Barbde: glad you can drive again!

Cleo: that broccy looks awesome!

BrandNewMe: I figured that out while I was driving. For some reason I was just really super dense when I read that. Could NOT for the life of me figure that one out. Goofy.
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Old 06-08-2008, 07:27 PM   #293
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Barb-- WOOHOO on being able to drive again! I am so glad you are doing better! Are you feeling pretty well? I mean in that you're better than before surgery (in a manner of speaking)?
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Old 06-08-2008, 09:10 PM   #294
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[COLOR=blue]Some Dungeness Crab waiting to cook , just out of the ocean at the pacific northwest coast in Crescent City CA. They were so goooood.[/COLOR]



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Old 06-08-2008, 09:14 PM   #295
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[COLOR=blue]And I dont know how I did that with the pics side by side.[/COLOR]
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Old 06-08-2008, 10:55 PM   #296
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what a great thread! This would inspire me just to start LC this week

I just had to subscribe
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Old 06-09-2008, 12:14 AM   #297
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Seriously I can't decide who I want to move in with. The food all looks great!
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Old 06-09-2008, 03:59 AM   #298
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I made this crustless quiche yesterday morning before church. It was Ham, cheddar, feta, spinach, peppers and onions and it was/is really YUMMY!!!

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Old 06-09-2008, 05:41 AM   #299
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I made this crustless quiche yesterday morning before church. It was Ham, cheddar, feta, spinach, peppers and onions and it was/is really YUMMY!!!

MMMMMMMMM Breakfast!! MY Favorite!!!! That's beautiful!!!
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Old 06-09-2008, 05:41 AM   #300
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Barb!! It's unrelated.. but I have the same pie plate as you! :-)
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