Cleochatra's Revoloopsie Rolls (home-made hamburger buns and more) - Page 54

lowcarblulu · 05-19-2008, 11:49 AM

CanadaBoy - you might also be careful to use a scrupulously clean glass or metal bowl (not plastic) and clean beaters to whip your egg whites. Any fat (or any tiny bit of egg yolk) will prevent the whites from foaming. Best of luck!

skg · 05-19-2008, 03:43 PM

I made my first batch Sunday morning and they turned out great, I used a muffin top pan. I hadn't realized they needed to stay out so long so I took them back out of the baggies and left them air out over night. I did however take two of them to Red Robin with me for dinner that night, I ordered the burger wrapped in lettuce so I didn't waste a good bun them just used some of that with my sandwich - yummy. Thank you so much for the recipe and advice on storage.

Adream · 05-21-2008, 07:50 AM

I'm having a problem with my Oopsie rolls - I can't seem to keep any extra because I just keep eating them!

I used them for rolls for a home-made version of a fast-food fish sandwich (leftover parmesean crusted haddock, nuked + mayo and dill relish on 2 Oopsies...good stuff.) Then I heated 2 more in the toaster oven and topped them with melted coconut oil and s.f. caramel syrup...voila, dessert. At dinner, I had 2 as 'dinner rolls.' I just can't keep these things around! Next time, I'm making a triple batch!

Oh! This last batch I made had a 'sourdough' flavor because I used homemade yogurt cheese instead of cream cheese. The texture was perfect and the bit of sourdough taste was very nice.

As far as any egg white issues - My KitchenAid stand mixer with whisk attachment whips those egg whites until stiff in no time. They almost turn into a ball, then I know they're ready.

Madam De Leon · 05-21-2008, 08:48 AM

One thing I"ve noticed the last couple times I've made oopsies is that at some point while whipping the egg whites, it will suddenly feel a little more difficult to move the mixer around in the bowl of egg whites (I use a hand held electric mixer). If you're not watching for it, you might not notice it though. Anyhow, this is when I know they're stiff enough. I still check to make sure they form very stiff peaks, and that they don't move at all when I turn the bowl upside down though.

Queenie324 · 05-22-2008, 02:50 PM

I just made my first batch....they are cooking now! Let's see how things look in about 25 minutes!

rachellypoo · 05-22-2008, 03:12 PM

These things are making this WOE SO much easier for me! the one thing I missed most of all was sandwiches. I have made regular oopsies, sweet oopsies, and oopsie pizza crust, and they all turned out wonderful.. the best part is just grabbing a quick sandwich when I am hungry like I used to do when I didn't have time to cook. Cleo, you ROCK for sharing this, and I am so grateful for all the variations I have found. However, has anyone ever discovered a way to make oopsie hot dog buns? mine would crumble if I tried folding them like that.

Queenie324 · 05-22-2008, 04:33 PM

SUCCESS!!!! They turned out awesome. My first time to do egg whites too!!!

Can't wait to have french toast tomorrow morning, and a hamburger for lunch!

skg · 05-24-2008, 07:49 PM

However, has anyone ever discovered a way to make oopsie hot dog buns? mine would crumble if I tried folding them like that.

I think someone said to use a canoe pan - I bought a twinkie pan which is the same thing but I haven't tried it yet - darn I should of I made two batches of oopsies today.

cleochatra · 05-24-2008, 09:10 PM

I make two long buns as a hotdog bun and then sammich it in that way. I haven't tried slicing bread in half. Some make the circles on pans and then wrap them.

wishbone · 05-25-2008, 05:15 PM

Cleo - luv the new avi!!
JAN

cleochatra · 05-25-2008, 06:45 PM

Ha ha! Thank you. I was being silly. I love my low-carb books.

metqa · 05-26-2008, 06:04 AM

Quote:

Originally Posted by skg

However, has anyone ever discovered a way to make oopsie hot dog buns? mine would crumble if I tried folding them like that.

I think someone said to use a canoe pan - I bought a twinkie pan which is the same thing but I haven't tried it yet - darn I should of I made two batches of oopsies today.

When I have flat oopsies, they curve around a dog just fine. I cant imagine it would work with a fluffy oopsie. I guess you could make a batch of oopsies ad deliberately beat down the batter on the last two scoops and then pour a flatter, more bendable oopsie. Or you could make a regular fluffy oopsie and scoop out the middle like I did for the danishes, that leaves room for a dog to sit inside.

Madam De Leon · 05-26-2008, 06:10 AM

I don't have any problem curving a "fluffy" oopsie around a hot dog, but I always do it with oopsies that have completely cooled and have been stored for a while, so they're really soft. Even if I put them in the toaster oven to reduce the exterior moisture, they're still soft enough to wrap around a hot dog.

This may again come back to the amount of humidity in the air - Other than right as they come out of the oven, my oopsies are really not brittle at all. After cooling on a rack for a few minutes, they become softer and more pliable. In a very dry environment, they might not ever become quite so pliable. I think it's just one of those YMMV things.

Qgirl · 05-26-2008, 05:23 PM

I just made my first batch of these and they came out PERFECT!!! I am so glad I read most of these posts so that I knew what to look out for. Also, I do not have a muffin top pan so I used a plain ole cookie sheet. Risky, I know! But hopefully my experience will help any newcomers:

1) As suggested by someone else, I used 1/4 tsp of cream of tartar to ensure that the peaks of my whites would stay nice and stiff. I also used 2 packets of splenda which made them too sweet, so I am going to use less next time.

2) I used an electric hand mixer on high until the whites stuck to the bowl, even when the bowl is turned upside down, AND the peaks of the whites stood up straight without bending.

3) Before combining the yolks and the whites together, I scooped out about 2 spatula-full scoops of whites and stirred them gently into the bowl holding the yolks. Stir gently yet thoroughly. You will see the yolks mixture will lighten in texture and color and volume. THEN, I pour the lightened yolks into the whites and FOLD gently. Gently is the key! So when I plopped them onto the cookie sheet, the batter did not run at all and I had perfect mounds that held together.

4) My oven runs a bit hot, so I only had to bake mine for 20 minutes. The key was watching them become a golden brown and I knew they were ready.

Right now, I am eating 2 oopsies with 2 poached eggs and non-maple pork sausages! My favorite breakfast is to eat poached eggs on buttered toast. Oopsies are a GREAT replacement and sop up the yolk perfectly.

missis36 · 05-29-2008, 11:40 AM

Cleo, wanna have my babies??? These are awesome! First of all thanks to you for the recipe, second thanks to all the kind folks on here for the tips on egg whites. I made them, they were actually more biscuit like than I imagined, and so next time I must flatten them a bit more....however, I had a blt with the rolls and can I just say YUMMMMMMMMMMMM.

I also had strawberry shortcake...it was the most amazing taste ever. These little suckers just pick up whatever flavor you try to give them.

So I needed to tell you that you rock!!!!!!!!

Thanks

mlindie · 05-29-2008, 11:00 PM

I'm a long time lurker. I really like the oppsies! I made my first batch today. For the most part they turned out well. A little flat ( less folding next time). The only problem I had was sticking. I sprayed the heck out of the pan, but they did stick anyway. Any tricks? Should I try parchment paper? I will also look for the MT pan that everyone is talking about. There is every store imaginable in vegas so I should be able to find anything.
thanks for the great recipe! I don't like the flavor or texture of 90% of low-carb products, this one is a keeper.

Lise · 05-30-2008, 07:48 AM

Quote:

Originally Posted by mlindie

Should I try parchment paper?

Yes....they never stick and you don't have to wash your cookie sheet because the dough never touches it...I love parchment paper....I just let them cool for a min and then I flip the whole piece with the oopsies on it onto my cooling rack and peel the paper off....

....ready to be re-used..they never fail and clean up is a breeze

lilymo · 05-31-2008, 07:04 PM

Lise, that is THE cutest pup I have EVER seen!

Lise · 05-31-2008, 08:12 PM

Quote:

Originally Posted by lilymo

Lise, that is THE cutest pup I have EVER seen!

Thanks Lily....she is 3 months old and weighs 1.7 lb....she has us all twisted around her cute little paws...

...her name is Missy

vernswifevickie · 06-01-2008, 06:49 AM

OK...add me to the list of oopsie fans! I have made these twice in the past few days and I am just getting ready to go down to the kitchen and make another batch. These are my current favorite!

missis36 · 06-05-2008, 02:36 PM

Quote:

Originally Posted by Lise

Thanks Lily....she is 3 months old and weighs 1.7 lb....she has us all twisted around her cute little paws...

...her name is Missy

Ooops...quick thread jack...but I resent that name for a dog hehehe

Amy Lynn · 06-05-2008, 02:40 PM

Quote:

Originally Posted by missis36

Ooops...quick thread jack...but I resent that name for a dog hehehe

another quick thread jack...

missi!! so great to see you!

Aediekins · 06-10-2008, 12:38 PM

Pulled Pork and coleslaw on an oopsie....

cleochatra · 06-10-2008, 02:14 PM

That looks FABULOUS! I love the combination of flavors and textures.

JosieK · 06-15-2008, 03:40 PM

I had a peanut butter & jelly sandwich on Oopsies today. This is probably the best batch I've ever produced so far. The buns are very fluffy, bready, and firm enough to not fall apart when you spread something as thick as peanut butter on them.

With these ingenius creations (thanks again, Cleo!!!), a lower-carb diet is easy to stick with.

metqa · 06-15-2008, 04:02 PM

Has anyone fabricated an oopsie pig in a blanket? I'm thinking it might be fun but wondering how to do it. I guess I'd have to whip it super stiff so the final mix will stand up. then I could put a tiny plop of mustard, a tiny spinkle of cheese and a mini-weiner in the middle and plop another spoonful of batter on top.

Hee Hee, my kitchen is still a wreck, so I cant try this yet but it would be a weird experiment to try.

Added: Duh, or I could do it like the danishes and par-bake em till just stiff enough then just put the dog in the center covered with cheese. It'd be an open faced pig-in-an-oopsie. ( I got a bag of Mini Oscar Meyer weiners and trying to come up with something to do with 'em.

shadowzip · 06-15-2008, 06:48 PM

metga I made them like this

Uses for oopsie rolls (recipe thread)

shadowzip · 06-15-2008, 06:51 PM

Also a heads up for everyone, I saw muffin top pans at Bed, Bath and Beyond this week, I haven't seen them there in a long time so maybe they are starting to carry them again.

cleochatra · 06-15-2008, 06:54 PM

Now I do remember someone making pigs in a blanket with them for the SuperBowl at this board but can't at all remember who it was. She had pictures, too!

50something · 06-15-2008, 07:54 PM

Could you put something in them and then bake them? I am not eating pork (saw how pigs are treated at the slauter house, etc. and cows) so I am eating fish, chicken and turkey right now (somehow this is better in my mind) and perhaps turkey sausage in the center?

05-26-2008, 06:10 AM	#1603
Madam De Leon Major LCF Poster! Join Date: Jul 2007 Location: Where student drivers are taught how to dodge road apples Posts: 1,924 Gallery: Madam De Leon	I don't have any problem curving a "fluffy" oopsie around a hot dog, but I always do it with oopsies that have completely cooled and have been stored for a while, so they're really soft. Even if I put them in the toaster oven to reduce the exterior moisture, they're still soft enough to wrap around a hot dog. This may again come back to the amount of humidity in the air - Other than right as they come out of the oven, my oopsies are really not brittle at all. After cooling on a rack for a few minutes, they become softer and more pliable. In a very dry environment, they might not ever become quite so pliable. I think it's just one of those YMMV things. __________________ Every time you make a typo, the errorists win.

05-26-2008, 05:23 PM	#1604
Qgirl Junior LCF Member Join Date: May 2008 Location: San Francisco, CA Posts: 48 Gallery: Qgirl Stats: 187/175/135 WOE: Atkins Start Date: 4/1/2008	I just made my first batch of these and they came out PERFECT!!! I am so glad I read most of these posts so that I knew what to look out for. Also, I do not have a muffin top pan so I used a plain ole cookie sheet. Risky, I know! But hopefully my experience will help any newcomers: 1) As suggested by someone else, I used 1/4 tsp of cream of tartar to ensure that the peaks of my whites would stay nice and stiff. I also used 2 packets of splenda which made them too sweet, so I am going to use less next time. 2) I used an electric hand mixer on high until the whites stuck to the bowl, even when the bowl is turned upside down, AND the peaks of the whites stood up straight without bending. 3) Before combining the yolks and the whites together, I scooped out about 2 spatula-full scoops of whites and stirred them gently into the bowl holding the yolks. Stir gently yet thoroughly. You will see the yolks mixture will lighten in texture and color and volume. THEN, I pour the lightened yolks into the whites and FOLD gently. Gently is the key! So when I plopped them onto the cookie sheet, the batter did not run at all and I had perfect mounds that held together. 4) My oven runs a bit hot, so I only had to bake mine for 20 minutes. The key was watching them become a golden brown and I knew they were ready. Right now, I am eating 2 oopsies with 2 poached eggs and non-maple pork sausages! My favorite breakfast is to eat poached eggs on buttered toast. Oopsies are a GREAT replacement and sop up the yolk perfectly. Last edited by Qgirl; 05-26-2008 at 05:24 PM..

05-29-2008, 11:40 AM	#1605
missis36 hater detective Join Date: Jul 2007 Location: Margaritaville Posts: 1,442 Gallery: missis36 Stats: Holy crap/OMG/hello hot mama! WOE: Atkins/low carb Start Date: 7-20-07	Cleo, wanna have my babies??? These are awesome! First of all thanks to you for the recipe, second thanks to all the kind folks on here for the tips on egg whites. I made them, they were actually more biscuit like than I imagined, and so next time I must flatten them a bit more....however, I had a blt with the rolls and can I just say YUMMMMMMMMMMMM. I also had strawberry shortcake...it was the most amazing taste ever. These little suckers just pick up whatever flavor you try to give them. So I needed to tell you that you rock!!!!!!!! Thanks __________________ Missi "Maybe she's just a lying liar who lies." ~Jeanessa "Sorry didn't mean to sound snerky."~ Kat "Kat are you drinking?" ~Honey "She hurt too many people and it will not be forgotten as long as I have breath in my body and a keyboard!" ~ Ginac on Tippy "She would earn my kudos if she took control of the hammer and delivered the final nail."~Woofy, on Tippy.

05-29-2008, 11:00 PM	#1606
mlindie Junior LCF Member Join Date: May 2007 Location: Boulder City, NV Posts: 16 Gallery: mlindie Stats: 68/60/goal WOE: Atkins Start Date: 4/30/07	First batch I'm a long time lurker. I really like the oppsies! I made my first batch today. For the most part they turned out well. A little flat ( less folding next time). The only problem I had was sticking. I sprayed the heck out of the pan, but they did stick anyway. Any tricks? Should I try parchment paper? I will also look for the MT pan that everyone is talking about. There is every store imaginable in vegas so I should be able to find anything. thanks for the great recipe! I don't like the flavor or texture of 90% of low-carb products, this one is a keeper.

06-15-2008, 03:40 PM	#1615
JosieK Junior LCF Member Join Date: Jun 2008 Location: Midwest, USA Posts: 12 Gallery: JosieK WOE: Low-Carb, Gluten-free	Just a humble PB & J I had a peanut butter & jelly sandwich on Oopsies today. This is probably the best batch I've ever produced so far. The buns are very fluffy, bready, and firm enough to not fall apart when you spread something as thick as peanut butter on them. With these ingenius creations (thanks again, Cleo!!!), a lower-carb diet is easy to stick with.

05-19-2008, 11:49 AM	#1591
lowcarblulu Senior LCF Member Join Date: Nov 2007 Location: San Diego, CA Posts: 294 Gallery: lowcarblulu WOE: Protein Power Start Date: this time: October 2007	CanadaBoy - you might also be careful to use a scrupulously clean glass or metal bowl (not plastic) and clean beaters to whip your egg whites. Any fat (or any tiny bit of egg yolk) will prevent the whites from foaming. Best of luck!

05-19-2008, 03:43 PM	#1592
skg Senior LCF Member Join Date: May 2008 Location: Levittown, PA Posts: 783 Gallery: skg Stats: 220/169/140 WOE: Low carbing Start Date: March 31, 2008	I made my first batch Sunday morning and they turned out great, I used a muffin top pan. I hadn't realized they needed to stay out so long so I took them back out of the baggies and left them air out over night. I did however take two of them to Red Robin with me for dinner that night, I ordered the burger wrapped in lettuce so I didn't waste a good bun them just used some of that with my sandwich - yummy. Thank you so much for the recipe and advice on storage.

05-21-2008, 07:50 AM	#1593
Adream Senior LCF Member Join Date: Apr 2008 Location: South (Jersey) Beach Posts: 75 Gallery: Adream Stats: 158/150/135 WOE: South Beach Start Date: April 10, 2008	I'm having a problem with my Oopsie rolls - I can't seem to keep any extra because I just keep eating them! I used them for rolls for a home-made version of a fast-food fish sandwich (leftover parmesean crusted haddock, nuked + mayo and dill relish on 2 Oopsies...good stuff.) Then I heated 2 more in the toaster oven and topped them with melted coconut oil and s.f. caramel syrup...voila, dessert. At dinner, I had 2 as 'dinner rolls.' I just can't keep these things around! Next time, I'm making a triple batch! Oh! This last batch I made had a 'sourdough' flavor because I used homemade yogurt cheese instead of cream cheese. The texture was perfect and the bit of sourdough taste was very nice. As far as any egg white issues - My KitchenAid stand mixer with whisk attachment whips those egg whites until stiff in no time. They almost turn into a ball, then I know they're ready.

05-21-2008, 08:48 AM	#1594
Madam De Leon Major LCF Poster! Join Date: Jul 2007 Location: Where student drivers are taught how to dodge road apples Posts: 1,924 Gallery: Madam De Leon	One thing I"ve noticed the last couple times I've made oopsies is that at some point while whipping the egg whites, it will suddenly feel a little more difficult to move the mixer around in the bowl of egg whites (I use a hand held electric mixer). If you're not watching for it, you might not notice it though. Anyhow, this is when I know they're stiff enough. I still check to make sure they form very stiff peaks, and that they don't move at all when I turn the bowl upside down though.

05-22-2008, 02:50 PM	#1595
Queenie324 Very Gabby LCF Member!!! Join Date: May 2008 Location: St Augustine FL Posts: 4,080 Gallery: Queenie324 Stats: 249.9/194/150 5'7 WOE: LC Start Date: Restart 10/18/11	I just made my first batch....they are cooking now! Let's see how things look in about 25 minutes!

05-22-2008, 03:12 PM	#1596
rachellypoo Junior LCF Member Join Date: Apr 2008 Location: Charleston, West Virginia Posts: 15 Gallery: rachellypoo WOE: Atkins	These things are making this WOE SO much easier for me! the one thing I missed most of all was sandwiches. I have made regular oopsies, sweet oopsies, and oopsie pizza crust, and they all turned out wonderful.. the best part is just grabbing a quick sandwich when I am hungry like I used to do when I didn't have time to cook. Cleo, you ROCK for sharing this, and I am so grateful for all the variations I have found. However, has anyone ever discovered a way to make oopsie hot dog buns? mine would crumble if I tried folding them like that.

05-22-2008, 04:33 PM	#1597
Queenie324 Very Gabby LCF Member!!! Join Date: May 2008 Location: St Augustine FL Posts: 4,080 Gallery: Queenie324 Stats: 249.9/194/150 5'7 WOE: LC Start Date: Restart 10/18/11	SUCCESS!!!! They turned out awesome. My first time to do egg whites too!!! Can't wait to have french toast tomorrow morning, and a hamburger for lunch!

05-24-2008, 07:49 PM	#1598
skg Senior LCF Member Join Date: May 2008 Location: Levittown, PA Posts: 783 Gallery: skg Stats: 220/169/140 WOE: Low carbing Start Date: March 31, 2008	However, has anyone ever discovered a way to make oopsie hot dog buns? mine would crumble if I tried folding them like that. I think someone said to use a canoe pan - I bought a twinkie pan which is the same thing but I haven't tried it yet - darn I should of I made two batches of oopsies today.

05-24-2008, 09:10 PM	#1599
cleochatra something there Join Date: May 2005 Location: Baconland, USA Posts: 14,426 Gallery: cleochatra Stats: (>^.^ )> / (>'.')> / ‎=^..^= WOE: >30 net carbs/day	I make two long buns as a hotdog bun and then sammich it in that way. I haven't tried slicing bread in half. Some make the circles on pans and then wrap them.

05-25-2008, 05:15 PM	#1600
wishbone Major LCF Poster! Join Date: Dec 2007 Location: Iowa Posts: 2,381 Gallery: wishbone Stats: 260/158/160 WOE: low carb my weigh	Cleo - luv the new avi!! JAN

05-25-2008, 06:45 PM	#1601
cleochatra something there Join Date: May 2005 Location: Baconland, USA Posts: 14,426 Gallery: cleochatra Stats: (>^.^ )> / (>'.')> / ‎=^..^= WOE: >30 net carbs/day	Ha ha! Thank you. I was being silly. I love my low-carb books.

05-31-2008, 07:04 PM	#1608
lilymo Major LCF Poster! Join Date: Jun 2007 Location: Maine Posts: 1,809 Gallery: lilymo Stats: 230/227/130 WOE: Low Carb Start Date: Feb. 2011	Lise, that is THE cutest pup I have EVER seen!

06-01-2008, 06:49 AM	#1610
vernswifevickie Senior LCF Member Join Date: Jul 2006 Location: San Diego, CA Posts: 673 Gallery: vernswifevickie Stats: 226/185/150 WOE: Weight Watchers Start Date: April 2010	OK...add me to the list of oopsie fans! I have made these twice in the past few days and I am just getting ready to go down to the kitchen and make another batch. These are my current favorite!

06-10-2008, 12:38 PM	#1613
Aediekins Major LCF Poster! Join Date: Sep 2004 Posts: 1,567 Gallery: Aediekins Stats: St/199 Curr/163 Goal/155 WOE: Low-Carb Start Date: 8 more lbs to go!!	Pulled Pork and coleslaw on an oopsie....

06-10-2008, 02:14 PM	#1614
cleochatra something there Join Date: May 2005 Location: Baconland, USA Posts: 14,426 Gallery: cleochatra Stats: (>^.^ )> / (>'.')> / ‎=^..^= WOE: >30 net carbs/day	That looks FABULOUS! I love the combination of flavors and textures.

06-15-2008, 04:02 PM	#1616
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	Has anyone fabricated an oopsie pig in a blanket? I'm thinking it might be fun but wondering how to do it. I guess I'd have to whip it super stiff so the final mix will stand up. then I could put a tiny plop of mustard, a tiny spinkle of cheese and a mini-weiner in the middle and plop another spoonful of batter on top. Hee Hee, my kitchen is still a wreck, so I cant try this yet but it would be a weird experiment to try. Added: Duh, or I could do it like the danishes and par-bake em till just stiff enough then just put the dog in the center covered with cheese. It'd be an open faced pig-in-an-oopsie. ( I got a bag of Mini Oscar Meyer weiners and trying to come up with something to do with 'em. __________________ "You have to understand zat ven a vampire forgoes . . .the b-vord, zere is a process zat ve call transference? Zey force Zemselves to desire somesing else? . . .But your friend chose . . . coffee. And now he has none." "You can find him some coffee, or . . .you can keep a vooden stake and a big knife ready. You vould be doink him a favor, believe me." Monstrous Regiment by Terry Pratchett IBKKF 898 Metqa's P4 JUDDD Journal Last edited by metqa; 06-15-2008 at 04:04 PM..

06-15-2008, 06:48 PM	#1617
shadowzip Major LCF Poster! Join Date: Nov 2004 Posts: 2,809 Gallery: shadowzip WOE: M & E/Low Carb Start Date: 2/2005	metga I made them like this Uses for oopsie rolls (recipe thread)

06-15-2008, 06:51 PM	#1618
shadowzip Major LCF Poster! Join Date: Nov 2004 Posts: 2,809 Gallery: shadowzip WOE: M & E/Low Carb Start Date: 2/2005	Also a heads up for everyone, I saw muffin top pans at Bed, Bath and Beyond this week, I haven't seen them there in a long time so maybe they are starting to carry them again.

06-15-2008, 06:54 PM	#1619
cleochatra something there Join Date: May 2005 Location: Baconland, USA Posts: 14,426 Gallery: cleochatra Stats: (>^.^ )> / (>'.')> / ‎=^..^= WOE: >30 net carbs/day	Now I do remember someone making pigs in a blanket with them for the SuperBowl at this board but can't at all remember who it was. She had pictures, too!

06-15-2008, 07:54 PM	#1620
50something Senior LCF Member Join Date: Sep 2003 Location: oklahoma for now Posts: 78 Gallery: 50something Stats: fat/slim WOE: Low Carb/ Net Carb	Could you put something in them and then bake them? I am not eating pork (saw how pigs are treated at the slauter house, etc. and cows) so I am eating fish, chicken and turkey right now (somehow this is better in my mind) and perhaps turkey sausage in the center?

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