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Old 01-16-2008, 05:32 PM   #301
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a few more tips for "bun newbies":

if you don't care for the smell/taste of pam cooking spray (which is what you use for muffin top pans)...try switching to butter flavored crisco spray. i switched a couple months ago and have never regretted it! smells & tastes way yummier than Pam, imo.

to keep whipped whites perfectly peaked, you simply can NOT have your bowl and mixing blades cold enough!!! after i'm done making a batch, i wash the bowl and blades right away and pop 'em in the freezer. that way, when it's time to make a new batch a couple days later, they are absolutely FREEZING COLD!!

also, a stainless steel mixing bowl will retain coldness WAY more than a plastic bowl...so if you've been using plastic, you may find better success with switching to stainless steel.

just a couple pennies i thought i'd toss out this evening...happy baking everyone!!
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Old 01-16-2008, 05:33 PM   #302
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so jealous of all you who have gotten these to work. I'm too afraid to waste the ingredients again.
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Old 01-16-2008, 05:36 PM   #303
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[COLOR="DarkOrchid"]OK THAT'S IT! I'm going to try to make these on Saturday when I am off!![/COLOR]
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Old 01-16-2008, 05:38 PM   #304
something there
 
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Lickrish-- You didn't eat the last batch? I have to admit, I tried something different this time and mine came out flatter than Carson Daly's ratings.

I used them for:

french toast
grilled cheese sammiches
mini pizza crusts
a gyro

They still have a lot of good in them, even if they're minus the height. Even with the height, they're not that tall; their texture is just different.

Don't be afraid to eat the mistakes and try again!
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Old 01-16-2008, 05:39 PM   #305
something there
 
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silversunfire-- I was surprised at how much I loved the 'french toast' made with these. Hazelnut Davinci's tastes like maple syrup. I want to try the raspberry now... Add bacon and butter and ooh la la!
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Old 01-16-2008, 05:40 PM   #306
something there
 
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Pennies? You so cheap!
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Old 01-16-2008, 05:45 PM   #307
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Quote:
Originally Posted by shadowzip View Post
I think they would be okay with just the meat and onions and cheese, you would just have to go easy on the sauce that forms, maybe fold one over taco style fill with filling and dip in sauce? It is an excellent recipe. That is the only reason I buy cube steaks.

By the way your recipe rocks. I have made revolution rolls countless times and these are the absolute best. Just a hint for everyone the last time I made them I layered them with parchment paper and covered them loosely with saran wrap and placed in the fridge. They stayed dry like when taken out of the oven, and do not stick to the parchment paper.
We have a Cash & Carry here that sells to restaurants in western WA, but the general public can also shop there...I bought a box of the papers that you find at the donut counter in grocery stores and placed a square between each roll. They work great and there are tons of them in one box and they're pretty cheap.

Gotta make more of those rolls tonight, after a dinner of what we're now calling my Siesta Turkey Loaf.

(ground chicken mixed with bread crumbs from two slices of homemade LC bread (16 slices per loaf at 19 carbs per loaf), an egg white, chopped onion and fahita seasoning from Penzy spices. (google penzy's) ground turkey works well, too!

Cleochatra~ I hope you and the kiddies are feeling better soon!

epix--start with all cold ingredients, and if you have trouble separating the eggs ,drop the egg from the shell into your hand while holding it over the bowl, letting the egg whites slide between your open fingers into the bowl. It's a little messy but the yolks won't break and it's quicker!

You might also consider using a copper bowl if you happen to have one, as the whites will beat up higher, but a regular metal or glass bowl will work fine. As suggested, put everything in the fridge for about 30 minutes before beating, and you can even beat them up without the addition of the cream of tartar, adding it after the whites are very foamy or near stiff. I use less than 1/8 tsp, just using a tiny bit on the tip of a sharp knife blade.

It's best to add the beaten whites to the yolk and make several smaller additions, mixing between each addition.

When you fold the whites into yolk mixture, do it very slowly, using a downward motion to the bottom of the bowl with the edge of the bowl-scraper or large rubber spatula, then sort of flipping the wrist to come back up with the same edge you went down with, if that makes any sense. Once you come back up, actually remove the scraper and start the action over.

The whole point is to mix the two parts together without breaking the air bubbles that were beaten into the whites, and you want to do it quickly and get the rolls into the oven as the longer they sit the more the egg whites will break down and turn back into liquid.
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Old 01-16-2008, 05:52 PM   #308
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OK....the verdict is in........

I just finished dinner. I was going to do an egg sammie, but I've been yearning for something "carby". So I made a full on breakfast. I made a sausage and egg scramble with cheese, and on the side I warmed up an oopsie and topped it with Howard's SF syrup and butter...........

Oh man, I do NOT miss the big breakfast now! I feel so yummily full- but in a good way lol.

Eaten this way, it's just like a pancake! Even the texture is just right.

I made a "McGriddle" with it for tomorrow morning and took a bite to try it out and it was really good. I wouldn't use this on everything, but it's definitely a worthy sub for a LOT of things I'm missing....especially when I really want something and need bread for it, like a BLT or something.
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Old 01-16-2008, 06:00 PM   #309
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Old 01-16-2008, 06:08 PM   #310
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On the grilled cheese sandwich..I did mine in the microwave..It was quick and easy and the cheese melted.

One of my very favorite sandwiches..Was a Monte Cristo Tuna Melt..

2 Oopsie rolls
Tuna salad
slice of cheese
Egg/milk combo like for french toast

Mix egg/milk combo and dip one side of an oopsie roll and place egg side down in small skillet with some butter..And then layer a piece of cheese, some tuna salad and then
plop another oopsie on top (the outside that has been dunked in the egg/milk combo).

Fry one side until brownish..slowly..Then flip the sandwich and brown again. If the cheese isn't melted, you can put in the microwave for 10 seconds or so.

Hey, guys..How about George Foreman meeting Oopsies?? Has anyone "Georged" their oopsies yet?
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Old 01-16-2008, 07:56 PM   #311
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I made my second batch tonight and they are FANTASTIC. I love them! ( I ate 3):blush::blush:
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Old 01-16-2008, 08:44 PM   #312
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OOPISIE ROLLS

[COLOR="Blue"]woo hoo i finally did it!! Made rolls and not soup yum cant wait to put a burger on it!!! [/COLOR]
THANK YOU THANK YOU!!
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Old 01-16-2008, 08:53 PM   #313
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OMG!!! I LOVE Monte Cristo sandwiches! Now I am going to HAVE to make some of these so I can have a Monte Cristo.
My list of other things to try:
peanut butter/SF jam
bacon/avacado/mayo
hot ham n cheese
french dip w/swiss
tuna/chix/egg salad
Maybe a basil,tomato,pepper,smoked gouda panini????
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Old 01-16-2008, 09:04 PM   #314
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LOL, after seeing the sailor scouts make 'em, I have to try these again. They're my childhood heroes!

Wish me luck gettin' stiff peaks...
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Old 01-16-2008, 09:08 PM   #315
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They are so much better witht he four fold tip..It worked cleo
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Old 01-17-2008, 05:44 AM   #316
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BLT!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
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Old 01-17-2008, 05:55 AM   #317
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Thinking you could make your own MCD's egg mcmuffins. Use egg, cheese, bacon or sausage and these fab rolls! I am in love!
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Old 01-17-2008, 05:55 AM   #318
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Originally Posted by lil miss View Post
BLT!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
OMG! Yes Yes Yes Yes
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Old 01-17-2008, 06:08 AM   #319
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Hmmm...these sound so good just gotta try them. Hope I can figure out how to use one on top and one on bottom for a chicken quesadilla!
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Old 01-17-2008, 06:13 AM   #320
something there
 
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I essentially made a quesadilla last night with some flat ones I made. It turned out really pretty good!
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Old 01-17-2008, 06:13 AM   #321
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is 'folding' different than 'mixing' using a electric mixer?
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Old 01-17-2008, 06:18 AM   #322
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is 'folding' different than 'mixing' using a electric mixer?

Yes definitely. Google folding egg whites-there are tons of instructional videos on the net.
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Old 01-17-2008, 06:22 AM   #323
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These rolls are the best. Thank you so much Cleo!

I used one yesterday for a Burger King Whopper!

Other things I've used them for:
BLT
Homemade Bacon cheeseburger
Pizzas
and the Whopper yesterday

There are endless possibilities now.

I love these things.
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Old 01-17-2008, 06:29 AM   #324
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wowee!! the Cult of Cleo!

you need one of THESE hats
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Old 01-17-2008, 06:37 AM   #325
something there
 
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mina-- I'm making my hat from that expansion foam so that it looks like an oopsie roll.

(kidding)

MIKI-- woohoo! I'm so happy for you! You did it! Now you can buy me lunch!

(kidding)

jacksmixedtape-- I am still a major Sailor Moon fan! I own all five seasons, and watch only the subbed version to get the most of the series before America got ahold of it and changed it! I even dress like a Sailor Scout to make these rolls!

(kidding)

getnthere-- You rock! You did it!

epix-- like lisa said, it is really different. I use a tall teaspoon (very slender, disturbs the force less) and make lazy S shapes along the bowl. I then turn the bowl 90 degrees and make more lazy S shapes serpentining. I might do this one more time (so, three times total). The less you disturb the whites, the better they are.

If you disturb the Force, Chuck Norris pops out of the batter and roundhouse kicks you in the neck.

(not really)
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Old 01-17-2008, 06:39 AM   #326
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How do you guys make french toast with these? If they're spongy, do they just suck up all the cream/egg mixture?
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Old 01-17-2008, 06:40 AM   #327
something there
 
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Cool, Lucille! I am so glad you like these! I know they're something I use every day. I'm just so glad to have a vehicle for eating things. I've never been able to wrap something in a lettuce leaf and eat it, and I'm not a person who can eat a burger with a fork and knife. I like to hold it in my mitts!
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Old 01-17-2008, 06:41 AM   #328
something there
 
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2BabesMama-- I don't do anything extra to them. I heat the rolls as they are (or toast them), and then add the butter and syrup. They're really good!
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Old 01-17-2008, 06:55 AM   #329
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Ah, that makes sense! Cleo, I also live in Colo., and I think you are hi-larious and entertaining. Can I come to your house for Reveloopsie Rolls and fun and games (clean, of course, this is a family-friendly site!!)?
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Old 01-17-2008, 07:02 AM   #330
something there
 
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Cool, 2Babes! It is nice to meet Colorado neighbors! We'll have to do lunch sometime! Thanks so much for your kind words. I was absolutely un-funny before I moved to Colorado. I think it must be the thinner air. Though, some folks have always thought I was a little 'funny'.
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