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Old 06-27-2008, 07:14 AM   #1651
something there
 
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Here is the updated link. An extensive Q&A is also there in the links to the left
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Old 06-27-2008, 09:43 AM   #1652
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Quote:
Originally Posted by cleochatra View Post
Here is the updated link. An extensive Q&A is also there in the links to the left

AAAH thank you very much. That dead examiner link was killing me for the past 2 days i've been trying to make these things

Last edited by General_Sline; 06-27-2008 at 09:52 AM..
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Old 06-27-2008, 09:49 AM   #1653
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OMG. That stupid blogger.

You know what happened? Blasted blogger kept assigning a tilde (~) with a numerical value. I had to keep going in and changing back to the tilde in HTML.
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Old 06-27-2008, 11:01 AM   #1654
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Eh?

Sorry, Cleo, but there appears to be another problem..

When I click on:
Quote:
Low-Carb 'Oopsie' Mania is Running Wild! (There are Shots for That)
at the bottom of the Oopsie updated link you provided (being nosy, me) absolutely nothing happens (and BTW, there's a little javascript something or other showing up in the status bar at the bottom of my browser, rather than a normal redirect/link).

Sigh.
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Old 06-27-2008, 11:09 AM   #1655
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I think that might be a Jimmy Blog thing? Is it?

I'm tempted to just delete recipe entries as they move, but at the same time, peoples' comments are meaningful and helpful.
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Old 06-27-2008, 06:56 PM   #1656
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Help with Low Carb/Low Fat recipes

Hi All-

I am on the medi weight loss program and not only is our carb intake restricted, but so is our fat intake, so as much as these recipes and ideas look yummy, I still cant have them.

If anybody has any LC/LF recipes or alterations of some that are shown here, I would certainly appreciate it. Seeing all this stuff really makes me want to switch to Atkins, I miss butter, milk, cheese, and basically anything with flavor!

I'm down 30 lbs in 8 weeks, but I cant do this much longer, it's too expensive and I'm starting to plateau and am only losing 1 or 2lbs a week. I can go to Weight Watchers for alot less money, eat real food and lose 2 lbs a week!

Anyway- Any help would be appreciated!

Thanks!

Okee
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Old 06-28-2008, 03:27 AM   #1657
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Quote:
Originally Posted by cleochatra View Post
I think that might be a Jimmy Blog thing? Is it?

I'm tempted to just delete recipe entries as they move, but at the same time, peoples' comments are meaningful and helpful.
I have no idea where the link is supposed to go, goodness , I only know you have a dead link javascript thingy on the bottom of your supple oopsie article that you linked earlier in this thread
Quote:
Originally Posted by cleochatra
Here is the updated link.
...

Hey, you're the bloggy/columny one!

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Old 06-28-2008, 07:25 AM   #1658
something there
 
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Hey, Jude! Thanks for specifying the dead link was at the column! I was looking for it at the blog.
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Old 06-28-2008, 03:15 PM   #1659
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Ok....I just made a batch, but I used FF cream cheese. If I calculated the calories correctly (I have no idea how to do this so I'm going with the obvious!) 3 oz of FF Cream Cheese is 90 calories, 2 eggs are 150, making a total of 240 calories per batch...divide by 6 rolls and I get 40 calories per roll. Sound right?
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Old 06-28-2008, 03:17 PM   #1660
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3 ounces of fatfree cream cheese is only 30 calories an ounce?

If that's the case, you're right on.
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Old 06-28-2008, 06:58 PM   #1661
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Quote:
3 ounces of fatfree cream cheese is only 30 calories an ounce?
It's an 8 oz pkg, it says it has 8 servings at 30 calories per serving so I can presume that a serving is 1 oz.

I had one for dinner and was quite surprised how well it held up with a chicken cutlet on it. I almost forgot what it was like to eat a sandwhich! I am getting excited about all the possibilities out there!

As I said before, I am searching for LF/LC receipes because I am on Medi Weight Loss and I cant have all the creams and fats that Atkins dieters can have, so it's really hard to be creative.

Thanks so much for opening a new door for my diet, I was starting to get really bored!

Okee
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Old 06-28-2008, 07:02 PM   #1662
something there
 
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Okee. Thanks for letting me know these worked for you! It's easy to cut the fats. south Beach friends use a lot of my recipes with great success. Let me know if there's ever any assistance you need in cutting stuff out in the recipes or if there's something you're missing!
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Old 06-29-2008, 09:38 AM   #1663
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first i'd like to thank you for the recipe...my first batch turned out ok I guess, considering i dont even know what a stiff peak is, and i know i definitely folded in too much too quickly I think. I ended up with more of a pancake batter which i'm guessing was wrong. However what came out of the oven tasted delicious and i found a use for it.

now off to research how to bake and what a stiff peak is!
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Old 06-29-2008, 09:53 AM   #1664
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To get a stiff peak, you want to whip the whites until when you remove the beater, you have a peak form. This process is between 3-5 minutes on high with a hand mixer.
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Old 06-29-2008, 09:58 AM   #1665
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Quote:
Originally Posted by General_Sline View Post
first i'd like to thank you for the recipe...my first batch turned out ok I guess, considering i dont even know what a stiff peak is, and i know i definitely folded in too much too quickly I think. I ended up with more of a pancake batter which i'm guessing was wrong. However what came out of the oven tasted delicious and i found a use for it.

now off to research how to bake and what a stiff peak is!
General - congrat's on your first attempt to make oopsie's!! Believe me you'll find more than one use for them!!!! As for the stiff peak.........this happens when you beat the egg whites. When you think you are done beating them stop your beaters, pull up straight and a peak should form. If it falls over it's a soft peak. If it doesn't then you got it!!!!!!!!!!!!!!!!!!!!!!!!!!! hope that helps.
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Old 06-29-2008, 03:23 PM   #1666
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Hello all, been lurking for a while and finally decided to join.

Cleo, first of all, thank you so so very much for this awesome recipe. A friend turned me on to it about a month and a half ago and it's REALLY helped me with being successful with Atkins! I've given the recipe out at least five times and now with the tip with the Wilton pans, am getting VERY good, uniform Oopsies! I made a sweet batch with Splenda, cinnamon, nutmeg and vanilla extract, and a savory version with garlic salt - both are delish! All the recipes and tweaks have been so awesome, and I can't wait to try the protein power. I can't say thank you enough!

God bless you for this terrific little bun. It has really made this round of Atkins a breeze!

Lisa
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Old 06-29-2008, 06:33 PM   #1667
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Cleo, I have done many tweaks and comparisons between the Atkins Revolution Rolls and your Oopsie Rolls, and Cleo...YOUR OOPSIE ROLLS ROCK. No comparison in the final analysis.

Cleo, if you don't mind me asking, are you still on Rob Thompson's Glycemic Load Diet or are you officially back on Atkins? Did the Glycemic Load Diet not work for you?

You are an inspiration to us all!
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Old 07-01-2008, 07:43 PM   #1668
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thanks again for the recipe. My 2nd batch was much better than the first, but they still need some work. I ordered this mixer Amazon.com: KitchenAid KSM150PSER Artisan Series 5-Quart...Amazon.com: KitchenAid KSM150PSER Artisan Series 5-Quart...
it had good reviews so i figured i'd give it a shot and hopefully it'll help with getting those stiff peaks!
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Old 07-02-2008, 06:13 AM   #1669
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Quote:
Originally Posted by General_Sline View Post
thanks again for the recipe. My 2nd batch was much better than the first, but they still need some work. I ordered this mixer Amazon.com: KitchenAid KSM150PSER Artisan Series 5-Quart Mixer, Empire Red: Kitchen & Dining

it had good reviews so i figured i'd give it a shot and hopefully it'll help with getting those stiff peaks!
Wow! That's quite a mixer!

My mixer is about a 20 year old hand held mixer - still gets those peaks stiff, so I'll probably continue using it until it dies.
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Old 07-02-2008, 09:34 AM   #1670
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It's a great mixer! I have one like that and it works great for egg whites...and a lot more!

Quote:
Originally Posted by General_Sline View Post
thanks again for the recipe. My 2nd batch was much better than the first, but they still need some work. I ordered this mixer Amazon.com: KitchenAid KSM150PSER Artisan Series 5-Quart Mixer, Empire Red: Kitchen & Dining

it had good reviews so i figured i'd give it a shot and hopefully it'll help with getting those stiff peaks!
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Old 07-05-2008, 02:40 AM   #1671
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my first time..

I made those for the first time yesterday, without the splenda, and with a little garlic, and we ate them all in one go, my daughters and me-- I had some tuna spread (tuna, mayo, garlic, tabasco and lemon) and avocado spread (avocado, olive oil, chopped pepperoni, lemon, salt and pepper), and couldnt resist to put some onion slices on top...great! My daughter (three years old) loved them plain, the other loved taking them apart and feeding her twin sister...I saved two for breakfast and had them with chicken aspic, corned beef... My husband said they were just like American hamburger buns, I took that as a compliment, as that's what I wanted them to be... I do another batch today, with dried onions sprinkled on top, maybe a little cheese!

Ahyes, I used a silicon cover for my baking sheet, and they stuck a little, but could be removed beautifully.

I do prefer them to the old revolution rolls!

Thank you all in this great thread, I am addicted to reading it all...

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Old 07-05-2008, 03:06 AM   #1672
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Would anyone be interested if I started a "JUST PICTURES: revoloopsie thread" to show off the various experiments and outcomes?
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Old 07-05-2008, 01:38 PM   #1673
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Oh yes!!!

I would definitely be interested, and would contribute, too!!
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Old 07-05-2008, 05:43 PM   #1674
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Would anyone be interested if I started a "JUST PICTURES: revoloopsie thread" to show off the various experiments and outcomes?
yes, I LOVE having beautiful photos. It makes all the difference in the world.
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Old 07-06-2008, 03:04 AM   #1675
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I'm pretty sure that's why this thread was started, to have "alternate" recipes with pics, of what everyone had done. Of course, it got to be big, too, but there's GREAT pics and ideas in there:

http://www.lowcarbfriends.com/bbs/lo...pe-thread.html

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Old 07-06-2008, 09:07 AM   #1676
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I just made them for the first time
had some issues with the whites
I made them in lil muffin tins so they are small but they came out!

Im going to make some tuna salad and pack a few for lunch tomorrow!
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Old 07-08-2008, 04:28 PM   #1677
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Please forgive me if the answer to this question has already been posted. I'm not even one quarter finished reading through the 60 pages!

What is the best way to store these? Just in the fridge?

Thanks in advance
Sheryl Northern California
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Old 07-08-2008, 04:49 PM   #1678
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Please forgive me if the answer to this question has already been posted. I'm not even one quarter finished reading through the 60 pages!

What is the best way to store these? Just in the fridge?

Thanks in advance
Sheryl Northern California
Depends...is it humid where you are? Myself in the LA area, right now in July when it's hot and dry, I leave out the first day (8 hours or so) then refridge until used. During the winter we weren't as hot and dry so they were a bit stickier therefore I would leave them out during the day for 2-3 days and refridge at night and for the last few days.
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Old 07-09-2008, 09:09 AM   #1679
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Thanks Jenna! No humidity here unless a stray bit of a tropical storm drifts up from your direction every now and then! That's all I needed to know!

Sheryl
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Old 07-12-2008, 10:40 AM   #1680
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I have another question for anyone who could enlighten me. My oven has the traditional element heat as well as convection heat choices. I began witht he element heat but tried my convection yesterday @ 325 because that's the lowest temp for convection. They browned much better and were done in about 20 minutes. Anyone else use their convection ovens?

Thanks in advance
Sheryl
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