Cleochatra's Revoloopsie Rolls (home-made hamburger buns and more) - Page 42

RockyMtnAngelEyes · 02-26-2008, 08:09 AM

Quote:

Originally Posted by cleochatra

Let me look this week. I was sure it was ST because I haven't been out and about much lately.

[COLOR="Magenta"]
Darlin' I'll let you do anything you want!

I do appreciate it..[/COLOR]

cleochatra · 02-26-2008, 08:31 AM

Do you have a Hobby Lobby nearby? I'd check there, too!

I know I saw one recently and it's driving me nuts. How close are you to McGuckins hardware?

Nigel · 02-26-2008, 08:34 AM

Quote:

Originally Posted by soon

ok this is a lonnnng thread and I am only on p6 so if its in the this thread sorry to ask again but where do you buy muffin topped pans? Have looked at Wallmart, target and HEB none of them carry it. We dont have any other stores so an online source would be great ~~thanks

amazon has them and so does brylane home

RockyMtnAngelEyes · 02-26-2008, 09:24 AM

Quote:

Originally Posted by cleochatra

Do you have a Hobby Lobby nearby? I'd check there, too!

I know I saw one recently and it's driving me nuts. How close are you to McGuckins hardware?

[COLOR="Magenta"]Hobby Lobby is close.. Everything is close...LOL Maybe I can hit the mall and check Williams Sonoma and Crate & Barrel... But that'd be spendy...

I have never hear d of McGuckins...

Don't worry about it..

I can get them oline...[/COLOR]

tom_912 · 02-26-2008, 09:37 AM

We got 2 muffin top pans from amazon, they had a special on them with free shipping!! They also had buy 3 get one free but didn't need 4. I love them for oopsies and especially flax buns!

Tom

RockyMtnAngelEyes · 02-26-2008, 10:35 AM

Quote:

Originally Posted by tom_912

We got 2 muffin top pans from amazon, they had a special on them with free shipping!! They also had buy 3 get one free but didn't need 4. I love them for oopsies and especially flax buns!

Tom

[COLOR="Magenta"]Oh I see how you are. You COULD have given me those extra 2...

Hi Tom...

[/COLOR]

RockyMtnAngelEyes · 02-26-2008, 06:08 PM

[COLOR="Magenta"]I made French Dips tonight... The rolls held up beautifully! I took pictures with my cell, and sent them to my email, but so far they haven't shown up..

If they turnd out decent, I'll post them...

OK, they showed up.. It's nothing all that impressive, but I want to post pics too...

[/COLOR]

[COLOR="Magenta"]You may not be able to tell, but this is after dipping.. It held up![/COLOR]

Yummy's_Girl · 02-26-2008, 06:52 PM

[QUOTE=RockyMtnAngelEyes;9993145][COLOR="Magenta"]I made French Dips tonight... The rolls held up beautifully! I took pictures with my cell, and sent them to my email, but so far they haven't shown up..

If they turnd out decent, I'll post them...

OK, they showed up.. It's nothing all that impressive, but I want to post pics too...

[/COLOR]

[COLOR="Magenta"]You may not be able to tell, but this is after dipping.. It held up![/COLOR]

[/QUOTE

Yummy!

cleochatra · 02-27-2008, 05:43 AM

Yummy-- that looks so savory! I think it looks positively delicious.

Mallory · 02-27-2008, 08:21 AM

Thats one of my all time favorites..good to know they hold up..yeah!

NGJ26 · 02-27-2008, 10:21 AM

I found my Muffin Top pans at Bed Bath & Beyond

caidenlee · 02-27-2008, 02:37 PM

I have read a lot about Linda Sue. Does she have a website. Let me know if so. By the way I love the recipe Cleo.

metqa · 02-27-2008, 04:56 PM

Linda's Low Carb Menus & Recipes - Home

caidenlee · 02-27-2008, 05:15 PM

Thank you very much metqa. I am new around here.

metqa · 02-27-2008, 05:23 PM

Caidenlee - totally Welcome!

I'm eating a Linda Sue Dish Right now the JLSBP!

Just Like Stuffed Baked Potato. YUUMM!

Dedicated · 02-27-2008, 07:33 PM

So I must post I've made these rolls a couple of times and I went out and bought xanthan gum (I read somewhere someone used it) and the eggs whites wouldn't come off the blades...I scraped it off mixed it in and my rolls are not runny and they're firm. I'm so impressed I thought I would share!

s1mon3 · 02-27-2008, 09:58 PM

Quote:

Originally Posted by Dedicated

So I must post I've made these rolls a couple of times and I went out and bought xanthan gum (I read somewhere someone used it) and the eggs whites wouldn't come off the blades...I scraped it off mixed it in and my rolls are not runny and they're firm. I'm so impressed I thought I would share!

I meant to share that info too (not sure if I did

)!! When I added the xanthum gum, the whites were crawling up the blades!! And like Dedicated said, I had to scrap them off..and I don't care how rough I was mixing the yolk mixture in, the whites help up! Definite winner!

Mallory · 02-28-2008, 05:57 AM

I dont have Xantham gum, do you know if the not/Sugar or ThickenThin would work the same? Has anyone tried it?

AlliCat · 02-28-2008, 06:17 AM

I'm making these for the first time today. Regarding the xanthan, did you use it in addition to the COT? If so, how much did you use of each?

Kissmygrits · 02-28-2008, 06:27 AM

Quote:

Originally Posted by AlliCat

I'm making these for the first time today. Regarding the xanthan, did you use it in addition to the COT? If so, how much did you use of each?

Alli, I used both. For a regular single recipe, I probably use slightly less than 1/8th teaspoon of each.

Dedicated · 02-28-2008, 08:33 AM

Quote:

Originally Posted by AlliCat

I'm making these for the first time today. Regarding the xanthan, did you use it in addition to the COT? If so, how much did you use of each?

I used it in addition to it and I used 1tsp...I guess it depends on how thick you want it. I had to scrape it off the blades and it didn't run at all

metqa · 02-28-2008, 09:18 AM

Quote:

Originally Posted by Mallory

I dont have Xantham gum, do you know if the not/Sugar or ThickenThin would work the same? Has anyone tried it?

I think one of the ingredients in ThickenThis is xanthan. So yeah you could use it.

Quote:

Originally Posted by AlliCat

I'm making these for the first time today. Regarding the xanthan, did you use it in addition to the COT? If so, how much did you use of each?

Yeah, what they said. The COT, is the acid that makes the walls of the bubbles more stiff, and let's it whip up stiff. the xanthan gum, is a stabilizer so the liquid won't be able to revert back to itself, so they are a great combo.
I don't know the exact science, this is just my easy explanation. I used about 1/4 - 1/2 teaspoon, and I spinkle it on after the whites have started to peak with the COT, about 2 minutes after the COT.

AlliCat · 02-28-2008, 09:50 AM

Thanks for the advice. I've never whipped egg whites before so I'm very nervous (been planning on making these for what seems like months now). I'm determined to get these right

.

Soobee · 02-28-2008, 01:00 PM

Mallory, in one of my cookbooks, the author said that xantham could be used in place of Thicknthin, but to use less xantham, maybe 1/3 of the requested amount. I use 1/4 t xantham in my oopsies. I don't think it would hurt to use more.

Amy Lynn · 02-28-2008, 07:04 PM

where can you buy xanthum gum?

retroworx · 02-28-2008, 07:50 PM

Quote:

Originally Posted by Cutie

where can you buy xanthum gum?

Some health food stores carry it, but so does our beloved forum sponsor, Netrition:

NOW Foods Xanthan Gum Powder

HTH,

-Retroworx

Yummy's_Girl · 02-29-2008, 06:48 AM

Quote:

Originally Posted by Cutie

where can you buy xanthum gum?

Krogers (grocery store if you have that chainin your area) sells it, in the healthy foods section, so other grocers with a healthy foods section may carry it also

oct2667us · 02-29-2008, 07:55 AM

I just made my first bach. they are in the oven right now almost ready to come out...

tom_912 · 02-29-2008, 06:46 PM

Quote:

Originally Posted by Soobee

Mallory, in one of my cookbooks, the author said that xantham could be used in place of Thicknthin, but to use less xantham, maybe 1/3 of the requested amount. I use 1/4 t xantham in my oopsies. I don't think it would hurt to use more.

Don't be sure about that....lol... i added to much and the egg whites got so stiff they crawled right up my mixer....lol I always make a double batch and found that 1/2 t of xantham works great.

metqa · 03-01-2008, 08:14 AM

Quote:

Originally Posted by tom_912

Don't be sure about that....lol... i added to much and the egg whites got so stiff they crawled right up my mixer....lol I always make a double batch and found that 1/2 t of xantham works great.

Wow, that sounds like the trailer to a cooking horror movie: Night of the living egg whites

" It was horrifying!

They crawled right out of the mixer and then . . . and then . . .

AAAAAAAAAAAAAAAHHHHHHHH!!!!!!!!

"

02-26-2008, 06:08 PM	#1237
RockyMtnAngelEyes Sweet and Spicy Tart Join Date: Apr 2005 Location: Colorado, hangin' at the ranch... Posts: 19,753 Gallery: RockyMtnAngelEyes	[COLOR="Magenta"]I made French Dips tonight... The rolls held up beautifully! I took pictures with my cell, and sent them to my email, but so far they haven't shown up.. If they turnd out decent, I'll post them... OK, they showed up.. It's nothing all that impressive, but I want to post pics too... [/COLOR] [COLOR="Magenta"]You may not be able to tell, but this is after dipping.. It held up![/COLOR] Last edited by RockyMtnAngelEyes; 02-26-2008 at 06:22 PM..

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02-26-2008, 08:31 AM	#1232
cleochatra something there Join Date: May 2005 Location: Baconland, USA Posts: 14,426 Gallery: cleochatra Stats: (>^.^ )> / (>'.')> / ‎=^..^= WOE: >30 net carbs/day	Do you have a Hobby Lobby nearby? I'd check there, too! I know I saw one recently and it's driving me nuts. How close are you to McGuckins hardware?

02-26-2008, 09:37 AM	#1235
tom_912 MAJOR LCF POSTER! Join Date: Nov 2001 Location: Maysville KY, USA Posts: 2,654 Gallery: tom_912 Stats: 222/213/195 WOE: Atkins with cla/gla Start Date: 9/26/2005 again	We got 2 muffin top pans from amazon, they had a special on them with free shipping!! They also had buy 3 get one free but didn't need 4. I love them for oopsies and especially flax buns! Tom

02-26-2008, 06:52 PM	#1238
Yummy's_Girl Major LCF Poster! Join Date: Aug 2006 Location: Ohio Posts: 1,923 Gallery: Yummy's_Girl Stats: 168/134/130-135 WOE: A way of my own Start Date: June 2006	[QUOTE=RockyMtnAngelEyes;9993145][COLOR="Magenta"]I made French Dips tonight... The rolls held up beautifully! I took pictures with my cell, and sent them to my email, but so far they haven't shown up.. If they turnd out decent, I'll post them... OK, they showed up.. It's nothing all that impressive, but I want to post pics too... [/COLOR] [COLOR="Magenta"]You may not be able to tell, but this is after dipping.. It held up![/COLOR] [/QUOTE Yummy!

02-27-2008, 05:43 AM	#1239
cleochatra something there Join Date: May 2005 Location: Baconland, USA Posts: 14,426 Gallery: cleochatra Stats: (>^.^ )> / (>'.')> / ‎=^..^= WOE: >30 net carbs/day	Yummy-- that looks so savory! I think it looks positively delicious.

02-27-2008, 08:21 AM	#1240
Mallory Senior LCF Member Join Date: Oct 2007 Posts: 615 Gallery: Mallory	Thats one of my all time favorites..good to know they hold up..yeah!

02-27-2008, 10:21 AM	#1241
NGJ26 Senior LCF Member Join Date: Nov 2007 Posts: 360 Gallery: NGJ26 WOE: Keep It Simple Start Date: August 2009	I found my Muffin Top pans at Bed Bath & Beyond

02-27-2008, 02:37 PM	#1242
caidenlee Junior LCF Member Join Date: Aug 2007 Posts: 12 Gallery: caidenlee	I have read a lot about Linda Sue. Does she have a website. Let me know if so. By the way I love the recipe Cleo.

02-27-2008, 04:56 PM	#1243
metqa Way too much time on my hands! Join Date: Oct 2002 Location: Athens, GA Posts: 11,497 Gallery: metqa Stats: 134/134/122 WOE: Indecisive LOL Start Date: November 2003	Linda's Low Carb Menus & Recipes - Home

02-27-2008, 05:15 PM	#1244
caidenlee Junior LCF Member Join Date: Aug 2007 Posts: 12 Gallery: caidenlee	Thank you very much metqa. I am new around here.

02-27-2008, 05:23 PM	#1245
metqa Way too much time on my hands! Join Date: Oct 2002 Location: Athens, GA Posts: 11,497 Gallery: metqa Stats: 134/134/122 WOE: Indecisive LOL Start Date: November 2003	Caidenlee - totally Welcome! I'm eating a Linda Sue Dish Right now the JLSBP! Just Like Stuffed Baked Potato. YUUMM!

02-27-2008, 07:33 PM	#1246
Dedicated I'm his Princess Join Date: Nov 2004 Location: Brooklyn Posts: 16,864 Gallery: Dedicated Stats: Goal is 180! Start Date: Everyday!	So I must post I've made these rolls a couple of times and I went out and bought xanthan gum (I read somewhere someone used it) and the eggs whites wouldn't come off the blades...I scraped it off mixed it in and my rolls are not runny and they're firm. I'm so impressed I thought I would share!

02-28-2008, 05:57 AM	#1248
Mallory Senior LCF Member Join Date: Oct 2007 Posts: 615 Gallery: Mallory	I dont have Xantham gum, do you know if the not/Sugar or ThickenThin would work the same? Has anyone tried it?

02-28-2008, 06:17 AM	#1249
AlliCat Junior LCF Member Join Date: Jan 2005 Location: Middle Tennessee Posts: 54 Gallery: AlliCat Stats: 226/220/120 WOE: Atkins Start Date: February '08	I'm making these for the first time today. Regarding the xanthan, did you use it in addition to the COT? If so, how much did you use of each?

02-28-2008, 09:50 AM	#1253
AlliCat Junior LCF Member Join Date: Jan 2005 Location: Middle Tennessee Posts: 54 Gallery: AlliCat Stats: 226/220/120 WOE: Atkins Start Date: February '08	Thanks for the advice. I've never whipped egg whites before so I'm very nervous (been planning on making these for what seems like months now). I'm determined to get these right .

02-28-2008, 01:00 PM	#1254
Soobee Very Gabby LCF Member!!! Join Date: Dec 2006 Location: Massachusetts Posts: 3,892 Gallery: Soobee WOE: Atkins Start Date: September 2000	Mallory, in one of my cookbooks, the author said that xantham could be used in place of Thicknthin, but to use less xantham, maybe 1/3 of the requested amount. I use 1/4 t xantham in my oopsies. I don't think it would hurt to use more.

02-28-2008, 07:04 PM	#1255
Amy Lynn happy girlie girl! Join Date: Nov 2005 Location: VA Posts: 6,920 Gallery: Amy Lynn	where can you buy xanthum gum?

02-29-2008, 07:55 AM	#1258
oct2667us Major LCF Poster! Join Date: Jan 2006 Location: Maine Posts: 1,493 Gallery: oct2667us Stats: 299/296/199 WOE: Atkins Start Date: every day..	I just made my first bach. they are in the oven right now almost ready to come out...