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Old 02-26-2008, 08:09 AM   #1231
Sweet and Spicy Tart
 
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Originally Posted by cleochatra View Post
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]
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Old 02-26-2008, 08:31 AM   #1232
something there
 
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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?
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Old 02-26-2008, 08:34 AM   #1233
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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
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Old 02-26-2008, 09:24 AM   #1234
Sweet and Spicy Tart
 
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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]
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Old 02-26-2008, 09:37 AM   #1235
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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
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Old 02-26-2008, 10:35 AM   #1236
Sweet and Spicy Tart
 
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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]
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Old 02-26-2008, 06:08 PM   #1237
Sweet and Spicy Tart
 
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[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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Old 02-26-2008, 06:52 PM   #1238
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[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!
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Old 02-27-2008, 05:43 AM   #1239
something there
 
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Yummy-- that looks so savory! I think it looks positively delicious.
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Old 02-27-2008, 08:21 AM   #1240
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Thats one of my all time favorites..good to know they hold up..yeah!
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Old 02-27-2008, 10:21 AM   #1241
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I found my Muffin Top pans at Bed Bath & Beyond
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Old 02-27-2008, 02:37 PM   #1242
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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.
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Old 02-27-2008, 04:56 PM   #1243
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Old 02-27-2008, 05:15 PM   #1244
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Thank you very much metqa. I am new around here.
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Old 02-27-2008, 05:23 PM   #1245
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Caidenlee - totally Welcome!

I'm eating a Linda Sue Dish Right now the JLSBP! Just Like Stuffed Baked Potato. YUUMM!
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Old 02-27-2008, 07:33 PM   #1246
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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!
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Old 02-27-2008, 09:58 PM   #1247
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Quote:
Originally Posted by Dedicated View Post
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!
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Old 02-28-2008, 05:57 AM   #1248
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I dont have Xantham gum, do you know if the not/Sugar or ThickenThin would work the same? Has anyone tried it?
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Old 02-28-2008, 06:17 AM   #1249
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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?
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Old 02-28-2008, 06:27 AM   #1250
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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.
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Old 02-28-2008, 08:33 AM   #1251
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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
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Old 02-28-2008, 09:18 AM   #1252
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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.

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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.
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Old 02-28-2008, 09:50 AM   #1253
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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 .
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Old 02-28-2008, 01:00 PM   #1254
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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.
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Old 02-28-2008, 07:04 PM   #1255
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where can you buy xanthum gum?
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Old 02-28-2008, 07:50 PM   #1256
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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,

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Old 02-29-2008, 06:48 AM   #1257
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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
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Old 02-29-2008, 07:55 AM   #1258
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I just made my first bach. they are in the oven right now almost ready to come out...
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Old 02-29-2008, 06:46 PM   #1259
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Quote:
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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.
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Old 03-01-2008, 08:14 AM   #1260
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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!!!!!!!!"
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