Cleochatra's Revoloopsie Rolls (home-made hamburger buns and more) - Page 56

cleochatra · 05-11-2008, 03:30 PM

If you want a large bun, I used a mini Wilton cake pan as opposed to a muffin top pan. (Those are the ones that went to Red Robin).

Adream · 05-12-2008, 09:22 AM

Quote:

Originally Posted by Madam De Leon

Cleo - I"ve always used stevia in my oopsies.

The brand I've been using is KAL pure stevia extract powder, which comes in a little spice jar sized container, with an itsy bitsy spoon/scoop, which is supposed to be a "serving". How much it equals in sweetening power, I really don't know, but I would imagine it's supposed to be the equivalent of a packet of sweetener or 2 tsp sugar. There's no fillers in it.

Don't you love that itty-bitty scoop? When I make my morning coffee, I add one scoop of Stevia to the coffee grounds. That sweetens the entire (6-cup) pot of coffee!

Any recipe I've made that I've printed out, or read in my South Beach book automatically gets Stevia substituted for any other sweetener listed.

By the way - it is ABSOLUTELY true that Stevia tastes funky when too much is used. I made the microwave chocolate almond flour cake the other night and accidently used 1/2 teaspoon Stevia (should have been 1/4 tsp.) - WHOA was that funky! I ate 1/4 of the cake then threw the rest out.

Oopsies with a tiny bit of Stevia are delicious!

s1mon3 · 05-12-2008, 01:38 PM

Afternoon All,

I just wanted to add that I made my oopsie's with pancake rings that I got from Bed Bath and Beyond and they turned out wonderfully! I had been meaning to order or buy the muffin top pans but I kept forgetting. I remember I had the pancake rings, I tried them and the result, A Perfect circle!

jerikay · 05-12-2008, 02:19 PM

I found some mini Wilton cake pans yesterday! Makin some oopsies tonight with my new standing mixer!

Panda120 · 05-13-2008, 09:08 AM

Quote:

Originally Posted by cleochatra

If you want a large bun, I used a mini Wilton cake pan as opposed to a muffin top pan. (Those are the ones that went to Red Robin).

My muffin top pan and mini Wilton cake pans make the same diameter muffins--4 Inch--although the finish product pulls away from the sides so is a little smaller than 4 inches across. It's just that the mini Wiltons can make a thicker bun because of the higher sided.

jenna... · 05-13-2008, 10:22 AM

Quote:

Originally Posted by cleochatra

If you want a large bun, I used a mini Wilton cake pan as opposed to a muffin top pan. (Those are the ones that went to Red Robin).

So weird, my mini Wilton's make an english muffin sized bun and the muffin top pan makes a large hamburger bun.

cleochatra · 05-13-2008, 02:10 PM

jenna-- The Wilton's are 4.25" across. The muffin toppers were making 3.75". Maybe you have a bigger sized pan?

RockyMtnAngelEyes · 05-13-2008, 06:12 PM

Quote:

Originally Posted by cleochatra

jenna-- The Wilton's are 4.25" across. The muffin toppers were making 3.75". Maybe you have a bigger sized pan?

The Wiltons pans at the top, measure 4 1/4" across and 3 1/4", at the bottom inside edge to edge, which is the size your Oppsie will be.... It's 4 1/2" from outside rim to outside rim...

My muffin top measures 3 1/2 at the bottom, and 4", from edge to edge on the top..

So yes, the Wilton are a tad smaller than the muffin top pans.. But basically the same size, with the muffin top being the bigger of the 2, by a small margin... Just a different look and end result, depending on which pan you use...

I didn't fill the cake pan full, so no way would they have been even the 4 1/4".. Then it would be way to thick for me...

I don't have any, but the mini Wilton spring form might be a little bigger? Not much tho...

I used the cake pan until I found the muffin top pans.. On my cake pans, they came up more on the sides and not so much in the middle, like a regular bun... I didn't care for that so much...

jen_1971 · 05-13-2008, 07:44 PM

Quote:

Originally Posted by scorpgc

Do you have a Trader Joes in your area? I think their almond flour is cheaper, maybe $8.99 a pound? Charski would know!

I buy regular almonds and use my small coffee grinder to do my own. Is even cheaper ($4.00 /lb about??) and i can make it fresh. i freeze it after grinding or just keep my almonds in freezer till ready to grind.

i haven't tried adding any to my oopsies yet, i need to! my first batch was fine, my second batch was a DISASTER!! so i'm ready to try again!!

they made great shortcakes too w/some homemade whipped cream! YUM!

chewiegand · 05-14-2008, 10:47 AM

I made the oopsies in a silicone mini cake pan last night for burgers. There were 4 mini pans shaped like a basketball, baseball, soccer ball and football. the rolls were very high and able to be cut in half for burgers--perfect. I did adjust the recipe a tad by adding in about 4 Tablespoons of almond flour--perfect. I used 4 eggs, 4 oz.cream cheese, a pinch of salt and cream of tartar. They also didn't stick AT ALL to the silicone. I baked them for 45 minutes at 300.(I bought this type of pan because it was on clearance at Target for only $4 and the mini cake pans were $5.99--lol, I'm so glad I got it)

luvlowcarb · 05-14-2008, 11:04 AM

The pans sound so cute. Pictures please? I usually just use 2 oppsies for burgers but would love to have a rounded bun.

Nigel · 05-14-2008, 01:28 PM

Wilton has a 6" round x 2" deep pan that will definitely make ya a big burger bun.

Ask me how I know? ROFL

RockyMtnAngelEyes · 05-14-2008, 04:15 PM

Quote:

Originally Posted by Nigel

Wilton has a 6" round x 2" deep pan that will definitely make ya a big burger bun.

Ask me how I know? ROFL

You googeled, right?

Where did you get them and can you post a pic?

Nigel · 05-14-2008, 07:41 PM

Quote:

Originally Posted by RockyMtnAngelEyes

You googeled, right?

Where did you get them and can you post a pic?

I got 'em on Ebay. If you go to Ebay and put in 6" round wilton pan, you will find several of them listed.
We don't have anything but Walmart and a grocery store here, so most of my shopping for pans is done online. I'd imagine you can get them on Amazon also.

Amber Colin · 05-14-2008, 08:12 PM

Hi I'm new to this forum but have been reading posts... and tried making oopsie rolls!!!

Let me Intro myself first :

Hi Everyone!

I'm from Singapore, currently 30 yrs old.

I'm re-doing atkins after giving birth to my girl and becoming fat eversince. I started Atkins LC WOE again since March 08... have lost quite alot, but i wanna get back to my old weight before having a kid - which seems so impossible to attain now... Sigh!!! But i will not give up!

I wonder if there's any members from Singapore or Asia in this forum. I don't think in Singapore there's any exclusive forum like this! Hehe... But it doesn't matter yah? Friends and support system knows no racial boundaries! Agree?

At least we all here have the same FOOD interests and similar goals to aim for. That's the most wonderful part! Really need all the help I can get now...

Have been experiencing some problems while doing this diet : Any solutions, guys n gals?

- Induction period no problem
- After losing seemingly alot and fitting into old S sized clothes (used to wear XS, maybe that's like Size 2)?, have become overwhelmed and more greedy... wanna eat some carby foods and be like other ppl around me. Though I know very well that I can't have portion control when eating carbs, and that I do gain weight very fast wen on carbs, I still try to lie to myself.

Sometimes I just have this urge to eat all the carbs I can and binge, usually only after dinner.

I'm determined to change this unhealthy action by posting here regularly, tap on the support from nice people like u all, account for daily meals and post menus, recipes whenever I can, read the stuff and the inspirational anecdotes generously written by you guys.

To start off :

15-May-2008

Breakfast:
- 3 steamed eggs with melted sandwich cheese inside. sprinkled with some vanilla extract.. (sounds weird? but Delish!!!)
- Half Portion sugarless Coleslaw (sweetened with Equal SF 1 carb sweetener) ... maybe about few spoonfuls of the coleslaw.

I pre-made batches of coleslaw and put into the fridge. The entire container (lasts for a week) has mayo and ONE pack of Equal SF sweetener - 1 packet's taste equivalent to 2 teaspoons of regular white sugar...

Lunch (cooked in the morning and brought to work) :

- Baked Salmon Belly strips slathered in Full Fat Mayonnaise, sprinkled with pepper and topped with 1 sliced sandwich cheddar and some mozarella before baking (oven toaster)
- Added few spoonfuls of the same coleslaw (pre-made) as a side dish.

Snack if hungry : Nuked sandwich cheese (Cheese Crisp) - Crispy and I love it!

Dinner (intended / planned) :

- Sliced fish in clear soup with green vegetables, some tofu (Chinese style)
- 2 steamed eggs

Will be buying dinner from a Chinese eatery near home, after fetching my daughter from childcare. She's such a darling, in full day childcare (Nursery One Level) now. Hehe!

I can't find any muffin top pans here in Singapore! Will search more often, cos buying online will incur shipping charges etc rite? Which means if I buy stuff from the Netrition site, there will be a shipping charge, if they deliver to so far in the first place?

Thanks in advance to all who post replies to my virgin message on this board! HAHA!!!!

Amber

Nigel · 05-14-2008, 08:36 PM

Quote:

Originally Posted by Amber Colin

Hi I'm new to this forum but have been reading posts... and tried making oopsie rolls!!!

Let me Intro myself first :

Hi Everyone!

I'm from Singapore, currently 30 yrs old.

I'm re-doing atkins after giving birth to my girl and becoming fat eversince. I started Atkins LC WOE again since March 08... have lost quite alot, but i wanna get back to my old weight before having a kid - which seems so impossible to attain now... Sigh!!! But i will not give up!

I wonder if there's any members from Singapore or Asia in this forum. I don't think in Singapore there's any exclusive forum like this! Hehe... But it doesn't matter yah? Friends and support system knows no racial boundaries! Agree?

At least we all here have the same FOOD interests and similar goals to aim for. That's the most wonderful part! Really need all the help I can get now...

Have been experiencing some problems while doing this diet : Any solutions, guys n gals?

- Induction period no problem
- After losing seemingly alot and fitting into old S sized clothes (used to wear XS, maybe that's like Size 2)?, have become overwhelmed and more greedy... wanna eat some carby foods and be like other ppl around me. Though I know very well that I can't have portion control when eating carbs, and that I do gain weight very fast wen on carbs, I still try to lie to myself.

Sometimes I just have this urge to eat all the carbs I can and binge, usually only after dinner.

I'm determined to change this unhealthy action by posting here regularly, tap on the support from nice people like u all, account for daily meals and post menus, recipes whenever I can, read the stuff and the inspirational anecdotes generously written by you guys.

To start off :

15-May-2008

Breakfast:
- 3 steamed eggs with melted sandwich cheese inside. sprinkled with some vanilla extract.. (sounds weird? but Delish!!!)
- Half Portion sugarless Coleslaw (sweetened with Equal SF 1 carb sweetener) ... maybe about few spoonfuls of the coleslaw.

I pre-made batches of coleslaw and put into the fridge. The entire container (lasts for a week) has mayo and ONE pack of Equal SF sweetener - 1 packet's taste equivalent to 2 teaspoons of regular white sugar...

Lunch (cooked in the morning and brought to work) :

- Baked Salmon Belly strips slathered in Full Fat Mayonnaise, sprinkled with pepper and topped with 1 sliced sandwich cheddar and some mozarella before baking (oven toaster)
- Added few spoonfuls of the same coleslaw (pre-made) as a side dish.

Snack if hungry : Nuked sandwich cheese (Cheese Crisp) - Crispy and I love it!

Dinner (intended / planned) :

- Sliced fish in clear soup with green vegetables, some tofu (Chinese style)
- 2 steamed eggs

Will be buying dinner from a Chinese eatery near home, after fetching my daughter from childcare. She's such a darling, in full day childcare (Nursery One Level) now. Hehe!

I can't find any muffin top pans here in Singapore! Will search more often, cos buying online will incur shipping charges etc rite? Which means if I buy stuff from the Netrition site, there will be a shipping charge, if they deliver to so far in the first place?

Thanks in advance to all who post replies to my virgin message on this board! HAHA!!!!

Amber

to the forum. I don't know if Amazon ships to singapore, but you might want to try it. That's where I got my muffin top pan. Good luck with this WOE and be sure and eat enough. If you are hungry, eat (legal foods of course).

Madam De Leon · 05-14-2008, 08:57 PM

Quote:

Originally Posted by Amber Colin

Hi I'm new to this forum but have been reading posts... and tried making oopsie rolls!!!

Let me Intro myself first :

Hi Everyone!

I'm from Singapore, currently 30 yrs old.

I'm re-doing atkins after giving birth to my girl and becoming fat eversince. I started Atkins LC WOE again since March 08... have lost quite alot, but i wanna get back to my old weight before having a kid - which seems so impossible to attain now... Sigh!!! But i will not give up!

I wonder if there's any members from Singapore or Asia in this forum. I don't think in Singapore there's any exclusive forum like this! Hehe... But it doesn't matter yah? Friends and support system knows no racial boundaries! Agree?

At least we all here have the same FOOD interests and similar goals to aim for. That's the most wonderful part! Really need all the help I can get now...

Have been experiencing some problems while doing this diet : Any solutions, guys n gals?

- Induction period no problem
- After losing seemingly alot and fitting into old S sized clothes (used to wear XS, maybe that's like Size 2)?, have become overwhelmed and more greedy... wanna eat some carby foods and be like other ppl around me. Though I know very well that I can't have portion control when eating carbs, and that I do gain weight very fast wen on carbs, I still try to lie to myself.

Sometimes I just have this urge to eat all the carbs I can and binge, usually only after dinner.

I'm determined to change this unhealthy action by posting here regularly, tap on the support from nice people like u all, account for daily meals and post menus, recipes whenever I can, read the stuff and the inspirational anecdotes generously written by you guys.

To start off :

15-May-2008

Breakfast:
- 3 steamed eggs with melted sandwich cheese inside. sprinkled with some vanilla extract.. (sounds weird? but Delish!!!)
- Half Portion sugarless Coleslaw (sweetened with Equal SF 1 carb sweetener) ... maybe about few spoonfuls of the coleslaw.

I pre-made batches of coleslaw and put into the fridge. The entire container (lasts for a week) has mayo and ONE pack of Equal SF sweetener - 1 packet's taste equivalent to 2 teaspoons of regular white sugar...

Lunch (cooked in the morning and brought to work) :

- Baked Salmon Belly strips slathered in Full Fat Mayonnaise, sprinkled with pepper and topped with 1 sliced sandwich cheddar and some mozarella before baking (oven toaster)
- Added few spoonfuls of the same coleslaw (pre-made) as a side dish.

Snack if hungry : Nuked sandwich cheese (Cheese Crisp) - Crispy and I love it!

Dinner (intended / planned) :

- Sliced fish in clear soup with green vegetables, some tofu (Chinese style)
- 2 steamed eggs

Will be buying dinner from a Chinese eatery near home, after fetching my daughter from childcare. She's such a darling, in full day childcare (Nursery One Level) now. Hehe!

I can't find any muffin top pans here in Singapore! Will search more often, cos buying online will incur shipping charges etc rite? Which means if I buy stuff from the Netrition site, there will be a shipping charge, if they deliver to so far in the first place?

Thanks in advance to all who post replies to my virgin message on this board! HAHA!!!!

Amber

Amber!

Some of your meals look great - all that nice mayo and such!

But some of the other meals look a little light on the fat. For instance your planned dinner seems to be very low on fat with the clear soup (fat free?), tofu (very low in fat) and steamed eggs (no added fats in that?). It's eating too low in fat that tends to lead to hunger and binges, because it's the fat that satiates. Most of us would fry our eggs rather than steaming them, melt butter over the cooked eggs, or else find some other kind of fat to add to the meal, such as coconut oil. which could be melted in the soup if you don't want to eat it plain. Do you tend to eat a dinner so low in fat regularly? If so, that could very well be the reason you're finding it so hard to resist carbs right now.

If you go to Cleo's blog, there are lots of wonderful, satisfying recipes on there. Also Linda Sue's website is a treasure trove of fantastic Low Carb recipes.

RockyMtnAngelEyes · 05-14-2008, 11:41 PM

Quote:

Originally Posted by Nigel

I got 'em on Ebay. If you go to Ebay and put in 6" round wilton pan, you will find several of them listed.
We don't have anything but Walmart and a grocery store here, so most of my shopping for pans is done online. I'd imagine you can get them on Amazon also.

Great! Thanks.. Sometimes you just need a bigger bun...

Amber Colin · 05-15-2008, 01:29 AM

Hi Nigel,

Thanks for replying! I will search online e.g. amazon site etc... but will search the entire singapore shops first! haaha. I made oopsies twice and they are quite satisfactory according to my standards.

delish with cheese melted on top and fried with butter!

We have carl's junior, Burger King ... but no Wendy's.. i love to bring the oopsie breads to enjoy with the burger patties... esp BK's bbq double bacon cheese burger!!! without the bbq sauce of course. I ask for a packet of mayonnaise and spread that on the bacon/oopsie sandwich bread! YUMMY!!!!!

by the way, the 6" round pan looks so huge!!! maybe i'm lousy at estimating in inches..but in the picture, looks more like a pizza pan?!?!?!

yea i agree that my dinner (fish soup) is rather low in fats.... but maybe its out of habit cos the gals here in singapore embrace this fish soup like wonder food! Longest queue at that stall and it's mostly girls... hehe... As for steaming eggs, i do it out of convenience and laziness to wash oily pans ....hehe! i just put 2/3 eggs into a corningware bowl, put pepper, tear a piece of sandwich cheese, dump it in, beat and stir, put into the microwave, set Hi for 2 mins and... voila! Hot, comforting, steamy, cheesy eggs! But dun the cheese provide fats for the meal? (sorry, forgot to post that I put cheese into the steamed eggs to up the fats.)

talking abt fried eggs... yeah makes me drool, maybe i should use butter to make an omelette instead of the steamed eggs! thanks!!!!

wat are u guys eating today?

Amber

Amber Colin · 05-15-2008, 01:35 AM

Hi hi

forgot to add that i am reluctant to buy bacon cos over here, bacon is rather expensive. 6 strips of back bacon cost Singapore Dollars about at least 4 dollar. Multiply that with approx 1.6 to convert to USD rate.

Stuff I like with oopsie rolls:

-chopped up baked salmon as the "patty" with cheese oozing out from the sides
-spread garlic butter AND peanut butter (1 tsp) and heat up (strange but nice)
-French toast with butter / sprinkled vanilla extract or Equal Sugar (like Splenda, but Singapore version)
-Sandwich bread for creamy chicken breast mayonnaise
-for any fast food burgers!

Amber

Madam De Leon · 05-15-2008, 04:37 AM

When you said steamed, I pictured some kind of special egg steaming apparatus that's readily available in your part of the world, unknown in the US - not nuked, scrambled eggs! We're used to nuking things though, just never thought of it as steaming them.

Most cheese only has about 10 g fat per ounce/slice, so I suppose it'd depend on how much fat you're getting at other meals whether or not that's enough to satiate you. The eggs have a bit of fat too, of course. If you don't want to wash greasy pans, you don't have to cook them in butter - maybe try just melting butter over them after they're cooked. It gives a different flavor, which is really quite nice.

I think back bacon is the stuff that has hardly any fat, right? We don't have that in the US, generally speaking. (The only place I've ever seen it is at a British specialty store - with a similar price to what you quoted. Expensive to import that stuff) I have no idea what that portion of the pig is used for over here, because our bacon is what's called "streaky bacon" in the UK - the stuff that's mostly fat, with just a couple thin strips of meat streaked through it. Produces lots and lots of bacon drippings when it's cooked (which is another flavor enhancing fat you can add to veggies or cook things in)

You'll have to post some pictures of the ways you use the oopsie - those all sound wonderful!

05-11-2008, 03:30 PM	#1651
cleochatra Big Yapper!!!! Join Date: May 2005 Location: Denver, Colorado Posts: 7,885 Gallery: cleochatra Stats: 350/264/125 WOE: Atkins Start Date: January 1, 2008	If you want a large bun, I used a mini Wilton cake pan as opposed to a muffin top pan. (Those are the ones that went to Red Robin).

05-12-2008, 01:38 PM	#1653
s1mon3 Big Yapper!!!! Join Date: Jan 2005 Location: On my way to VICTORY!!! Posts: 9,110 Blog Entries: 108 Gallery: s1mon3 Stats: 210/181/150ish - 160ish WOE: Induction/LC Start Date: September 10, 2008	Afternoon All, I just wanted to add that I made my oopsie's with pancake rings that I got from Bed Bath and Beyond and they turned out wonderfully! I had been meaning to order or buy the muffin top pans but I kept forgetting. I remember I had the pancake rings, I tried them and the result, A Perfect circle!

05-12-2008, 02:19 PM	#1654
jerikay Senior LCF Member Join Date: May 2007 Location: San Antonio Posts: 124 Blog Entries: 2 Gallery: jerikay Stats: 204/178/155 WOE: Low GI Start Date: Jan. 2007	I found some mini Wilton cake pans yesterday! Makin some oopsies tonight with my new standing mixer!

05-13-2008, 02:10 PM	#1657
cleochatra Big Yapper!!!! Join Date: May 2005 Location: Denver, Colorado Posts: 7,885 Gallery: cleochatra Stats: 350/264/125 WOE: Atkins Start Date: January 1, 2008	jenna-- The Wilton's are 4.25" across. The muffin toppers were making 3.75". Maybe you have a bigger sized pan?

05-14-2008, 10:47 AM	#1660
chewiegand MAJOR LCF POSTER! Join Date: Mar 2007 Location: NW Arkansas Posts: 2,271 Gallery: chewiegand Stats: 289/215/150 Start Date: February 2007	I made the oopsies in a silicone mini cake pan last night for burgers. There were 4 mini pans shaped like a basketball, baseball, soccer ball and football. the rolls were very high and able to be cut in half for burgers--perfect. I did adjust the recipe a tad by adding in about 4 Tablespoons of almond flour--perfect. I used 4 eggs, 4 oz.cream cheese, a pinch of salt and cream of tartar. They also didn't stick AT ALL to the silicone. I baked them for 45 minutes at 300.(I bought this type of pan because it was on clearance at Target for only $4 and the mini cake pans were $5.99--lol, I'm so glad I got it)

05-14-2008, 11:04 AM	#1661
luvlowcarb Senior LCF Member Join Date: Apr 2005 Location: Alberta, Canada Posts: 92 Gallery: luvlowcarb Stats: 205/155(Apr 05) new goal 140 WOE: Atkins Start Date: Goal Apr/05=155 Dec 1 goal 140/now 156	The pans sound so cute. Pictures please? I usually just use 2 oppsies for burgers but would love to have a rounded bun.

05-14-2008, 01:28 PM	#1662
Nigel MAJOR LCF POSTER! Join Date: Nov 2006 Posts: 1,195 Gallery: Nigel	Wilton has a 6" round x 2" deep pan that will definitely make ya a big burger bun. Ask me how I know? ROFL

05-14-2008, 08:12 PM	#1665
Amber Colin Senior LCF Member Join Date: May 2008 Location: Singapore Posts: 132 Gallery: Amber Colin Stats: 143/138/112 WOE: Atkins LC Start Date: March 2008	Hi I'm new to this forum but have been reading posts... and tried making oopsie rolls!!! Let me Intro myself first : Hi Everyone! I'm from Singapore, currently 30 yrs old. I'm re-doing atkins after giving birth to my girl and becoming fat eversince. I started Atkins LC WOE again since March 08... have lost quite alot, but i wanna get back to my old weight before having a kid - which seems so impossible to attain now... Sigh!!! But i will not give up! I wonder if there's any members from Singapore or Asia in this forum. I don't think in Singapore there's any exclusive forum like this! Hehe... But it doesn't matter yah? Friends and support system knows no racial boundaries! Agree? At least we all here have the same FOOD interests and similar goals to aim for. That's the most wonderful part! Really need all the help I can get now... Have been experiencing some problems while doing this diet : Any solutions, guys n gals? - Induction period no problem - After losing seemingly alot and fitting into old S sized clothes (used to wear XS, maybe that's like Size 2)?, have become overwhelmed and more greedy... wanna eat some carby foods and be like other ppl around me. Though I know very well that I can't have portion control when eating carbs, and that I do gain weight very fast wen on carbs, I still try to lie to myself. Sometimes I just have this urge to eat all the carbs I can and binge, usually only after dinner. I'm determined to change this unhealthy action by posting here regularly, tap on the support from nice people like u all, account for daily meals and post menus, recipes whenever I can, read the stuff and the inspirational anecdotes generously written by you guys. To start off : 15-May-2008 Breakfast: - 3 steamed eggs with melted sandwich cheese inside. sprinkled with some vanilla extract.. (sounds weird? but Delish!!!) - Half Portion sugarless Coleslaw (sweetened with Equal SF 1 carb sweetener) ... maybe about few spoonfuls of the coleslaw. I pre-made batches of coleslaw and put into the fridge. The entire container (lasts for a week) has mayo and ONE pack of Equal SF sweetener - 1 packet's taste equivalent to 2 teaspoons of regular white sugar... Lunch (cooked in the morning and brought to work) : - Baked Salmon Belly strips slathered in Full Fat Mayonnaise, sprinkled with pepper and topped with 1 sliced sandwich cheddar and some mozarella before baking (oven toaster) - Added few spoonfuls of the same coleslaw (pre-made) as a side dish. Snack if hungry : Nuked sandwich cheese (Cheese Crisp) - Crispy and I love it! Dinner (intended / planned) : - Sliced fish in clear soup with green vegetables, some tofu (Chinese style) - 2 steamed eggs Will be buying dinner from a Chinese eatery near home, after fetching my daughter from childcare. She's such a darling, in full day childcare (Nursery One Level) now. Hehe! I can't find any muffin top pans here in Singapore! Will search more often, cos buying online will incur shipping charges etc rite? Which means if I buy stuff from the Netrition site, there will be a shipping charge, if they deliver to so far in the first place? Thanks in advance to all who post replies to my virgin message on this board! HAHA!!!! Amber

05-15-2008, 01:29 AM	#1669
Amber Colin Senior LCF Member Join Date: May 2008 Location: Singapore Posts: 132 Gallery: Amber Colin Stats: 143/138/112 WOE: Atkins LC Start Date: March 2008	Hi Nigel, Thanks for replying! I will search online e.g. amazon site etc... but will search the entire singapore shops first! haaha. I made oopsies twice and they are quite satisfactory according to my standards. delish with cheese melted on top and fried with butter! We have carl's junior, Burger King ... but no Wendy's.. i love to bring the oopsie breads to enjoy with the burger patties... esp BK's bbq double bacon cheese burger!!! without the bbq sauce of course. I ask for a packet of mayonnaise and spread that on the bacon/oopsie sandwich bread! YUMMY!!!!! by the way, the 6" round pan looks so huge!!! maybe i'm lousy at estimating in inches..but in the picture, looks more like a pizza pan?!?!?! yea i agree that my dinner (fish soup) is rather low in fats.... but maybe its out of habit cos the gals here in singapore embrace this fish soup like wonder food! Longest queue at that stall and it's mostly girls... hehe... As for steaming eggs, i do it out of convenience and laziness to wash oily pans ....hehe! i just put 2/3 eggs into a corningware bowl, put pepper, tear a piece of sandwich cheese, dump it in, beat and stir, put into the microwave, set Hi for 2 mins and... voila! Hot, comforting, steamy, cheesy eggs! But dun the cheese provide fats for the meal? (sorry, forgot to post that I put cheese into the steamed eggs to up the fats.) talking abt fried eggs... yeah makes me drool, maybe i should use butter to make an omelette instead of the steamed eggs! thanks!!!! wat are u guys eating today? Amber

05-15-2008, 01:35 AM	#1670
Amber Colin Senior LCF Member Join Date: May 2008 Location: Singapore Posts: 132 Gallery: Amber Colin Stats: 143/138/112 WOE: Atkins LC Start Date: March 2008	Hi hi forgot to add that i am reluctant to buy bacon cos over here, bacon is rather expensive. 6 strips of back bacon cost Singapore Dollars about at least 4 dollar. Multiply that with approx 1.6 to convert to USD rate. Stuff I like with oopsie rolls: -chopped up baked salmon as the "patty" with cheese oozing out from the sides -spread garlic butter AND peanut butter (1 tsp) and heat up (strange but nice) -French toast with butter / sprinkled vanilla extract or Equal Sugar (like Splenda, but Singapore version) -Sandwich bread for creamy chicken breast mayonnaise -for any fast food burgers! Amber

05-15-2008, 04:37 AM	#1671
Madam De Leon Senior LCF Member Join Date: Jul 2007 Posts: 528 Gallery: Madam De Leon	When you said steamed, I pictured some kind of special egg steaming apparatus that's readily available in your part of the world, unknown in the US - not nuked, scrambled eggs! We're used to nuking things though, just never thought of it as steaming them. Most cheese only has about 10 g fat per ounce/slice, so I suppose it'd depend on how much fat you're getting at other meals whether or not that's enough to satiate you. The eggs have a bit of fat too, of course. If you don't want to wash greasy pans, you don't have to cook them in butter - maybe try just melting butter over them after they're cooked. It gives a different flavor, which is really quite nice. I think back bacon is the stuff that has hardly any fat, right? We don't have that in the US, generally speaking. (The only place I've ever seen it is at a British specialty store - with a similar price to what you quoted. Expensive to import that stuff) I have no idea what that portion of the pig is used for over here, because our bacon is what's called "streaky bacon" in the UK - the stuff that's mostly fat, with just a couple thin strips of meat streaked through it. Produces lots and lots of bacon drippings when it's cooked (which is another flavor enhancing fat you can add to veggies or cook things in) You'll have to post some pictures of the ways you use the oopsie - those all sound wonderful!