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Old 02-07-2010, 11:32 AM   #1891
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Originally Posted by BikerAng View Post
If you don't like them because they are spongy - let them sit out for a day and they will become much more bready (kind of like brioche).

I did. I let them sit out for over 24 hours.
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Old 02-07-2010, 04:36 PM   #1892
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Ah boo. Sounds like you just don't like them. I usually put them in my dehydrator so they are more dense, I also add in a bit of xanathan gum and sometimes add whey protein or almond flour so they are a bit more dense. I haven't made them in a while though, just don't eat bread type stuff that often anymore. I've just been using iceberg lettuce for hamburgers and sandwichs. I just cut it in 1/2, scoop out the middle (reserve for salads) until you have a couple outer layers of lettuce. Burgers fit perfectly.
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Old 02-08-2010, 02:01 AM   #1893
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See, I don't like them when they are a bit more dense..
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Old 02-10-2010, 04:10 PM   #1894
something there
 
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I finally got to a point where no matter what I did, I just couldn't eat them anymore. I'm not sure why? I think I overdid it in 2008 and burned out.

My kids and hubby still swipe them if I make them, though! I'm glad for that. Anything to keep people from waking up face down in a plate of sandwich bread.
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Old 02-10-2010, 04:35 PM   #1895
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Everyone has such different tastes (and texture preferences). I really like these, but I also love eggs and cream cheese (and meringue and brioche). These are great to use to hold a burger or sandwich, but if you are looking for a wheat bread texture from just eggs and cream cheese these really don't fit the bill IMO. They are a superb gluten free bun replacement and so simple to make, but they aren't bread.
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Old 02-10-2010, 08:19 PM   #1896
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No, they aren't bread, but they can hold sandwich ingredients... that.
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Old 02-11-2010, 09:36 AM   #1897
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I love them too! Just stating that these don't have a wheat bread texture in case folks think they are just like bread and are then dissapointed with the results.

Last edited by BikerAng; 02-11-2010 at 09:37 AM..
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Old 02-11-2010, 02:43 PM   #1898
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I use these for DH's lunches. I pack them the night before and the sandwiches hold together even with mayo.
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Old 02-11-2010, 04:01 PM   #1899
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Originally Posted by cleochatra View Post
I finally got to a point where no matter what I did, I just couldn't eat them anymore. I'm not sure why? I think I overdid it in 2008 and burned out.

My kids and hubby still swipe them if I make them, though! I'm glad for that. Anything to keep people from waking up face down in a plate of sandwich bread.
Maybe it's time for a new recipe Cleochatra.I still think they are amazing and i thank you again.Patricia.
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Old 02-11-2010, 05:05 PM   #1900
something there
 
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I haven't had much time for cooking lately. I am definitely thinking of the next big substitute. Thank you, Patricia. You are sweet.
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Old 02-11-2010, 05:23 PM   #1901
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cleochatra i will be waiting and watching. All your recipes are fantastic and Linda Sue's too.A life saver.Thanks again.Patricia.
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Old 02-13-2010, 07:12 PM   #1902
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Haven't had time to read all 2,000 posts. Has anyone tried adding a little Carbquik, almond flour or flax meal for additional texture?

Planning to make some tomorrow.
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Old 02-14-2010, 07:08 AM   #1903
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I add a little isolate protein powder. unflavoured.It make the rolls a little firmer more bread like.
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Old 02-15-2010, 01:26 PM   #1904
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Aubie, People have added all kinds of things to the yolk mixture === Protein pwd, almond flour/meal, flaxmeal (and probably Carbalose or CQ ??), xanthan or guar pwd, or not/sugar or not/starch, or a combination.
Been a while since I made any, but I usually add protein pwd and flaxmeal to mine. It does make it sturdier and a little more breadlike. I usually don't add sweetener to mine, unless I am making them specifically for a dessert, such as shortcake.
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Old 02-18-2010, 02:52 PM   #1905
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i was wondering... what is the original Rev Roll recipe before Cleo tweaked it?

i found a Revolution Roll recipe on the board that i thought was described as the original and the way mine come out is fine- they aren't brittle or anything. i noticed they taste better if cooked longer.

i read many pages of this thread, but i'm sorry if i don't think i can read all 67 pages right now,lol.
--------------------
anyway my 'classic' rev roll recipe that i have been using is this:

preheat oven to 300
3 eggs, separated
pinch cream of tartar
3T Mayonnaise
packet of sweetener (i don't bother)
pinch of salt (i don't bother)

separate eggs, beat the whites with the tartar until stiff peaks form
mix mayo and yolks till smooth (add the sweet and the salt at this point, but again i don't)
fold yolk mixture into whites

spoon onto well greased foil lined pan, bake 30-35 min (i cook them 40-45 min, cool on racks and gently stack them in a large plastic storage container and into the fridge they go.)

i have a nice, large, silicone spoonula that makes it very easy to place the batter on the pan, i just lift one big scoop out of the bowl and it slides right off and onto the pan in a fairly even shape. i give the pans a little wiggle to spread them out more cause the wider they are the more i think i am getting...
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it must not be the original recipe because they are not brittle even freshly baked, they are slightly 'dusty' around the edges if you press them, but after a few hours in the fridge in a container they are nicely pliable.

i use the mayo recipe because i expect it to be induction friendly....

mine won't hold up to a hamburger or anything, but they take well to being part of a chopped chicken salad, blt, toasted cheese, tuna...and they are pliable enough that i could probably make them be smallish soft tacos...

my only issue with this recipe is that they make my hands greasy when i hold them as a sandwich...

but they don't seem to be the same thing as i read others describing as the RRs of old.

i'm mostly just curious...

the original revoloopsies are basically the same thing but with cream cheese... but more cream cheese....

and is the original recipe in the DADR from the early 70's?

the first copy of DANDR that i owned had a LC bread recipe in it that contained soy flour or something and called for carbonated water....it was a disaster for me so i am finding these RevRolls are fascinating because i enjoy them so much.

mostly curious, i like to ask questions like these.

i am finding the mayo ones so easy to make, but i'd like to try the oopsies too... i'm just trying to decide what to expect.

i want to put burgers on them, and i want to make some with dill... i had an exceptional sandwich once, it was a long time ago and a simple one, it was real roast turkey-still warm with sliced, cold avocado on dill bread. it was so good that i haven't forgotten it. i want to try it again with these roll thingies

anyway, just curious and in a talkative mood .
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Last edited by icebear; 02-18-2010 at 02:53 PM..
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Old 02-18-2010, 04:54 PM   #1906
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I don't have a copy of the original Atkins book ('72), but perhaps this thread will help.
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Old 02-19-2010, 08:16 AM   #1907
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I don't have a copy of the original Atkins book ('72), but perhaps this thread will help.
thanks, that was exactly the sort of info i was looking for. i do searches, but i never seem to use the right terms and i get everything but what i was looking for. it leads to some very interesting bunny trails though!

it seems to be the cottage cheese version that is the least favorite. my mayonnaise ones hold up very well to basic sandwiches.

now that i know the difference, i'll try the basic oopsie for hamburgers and see where it goes.

i must put toasted sesame seeds on them for that!


i can't believe i have known about and have been trying to retain this WOE for over 10 years and only just discovered RevRolls a week or so ago. boggles the mind!
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Old 02-19-2010, 08:25 AM   #1908
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Originally Posted by icebear View Post
thanks, that was exactly the sort of info i was looking for. i do searches, but i never seem to use the right terms and i get everything but what i was looking for. it leads to some very interesting bunny trails though!

it seems to be the cottage cheese version that is the least favorite. my mayonnaise ones hold up very well to basic sandwiches.

now that i know the difference, i'll try the basic oopsie for hamburgers and see where it goes.

i must put toasted sesame seeds on them for that!


i can't believe i have known about and have been trying to retain this WOE for over 10 years and only just discovered RevRolls a week or so ago. boggles the mind!
The way that Cleo "Oopsed" her Rev Rolls was that she mis-read the recipe she was using. It called for 3 Tbsp of cream cheese, and she accidentally put in 3 Ounces, which is double the cream cheese the recipe called for. She liked the Oops she'd made with 3 oz of cream cheese, but decided she'd try it the "right way" with 3 Tbsp, which proved to her that her Oops was a much more versatile product... The rest is history.

Some people prefer the mayo version - I can't see that one personally, I'd think the extra oil in the mayo would make a very oily oopsie, especially using 3 oz. It might work with just 3 Tbsp of mayo though - but you'd still probably be stuck with having to store them overnight to get them to soften up. Not sure about the cottage cheese version - you'd definitely need to use full fat cottage cheese, none of this low fat or fat free cottage cheese.
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Old 02-26-2010, 06:15 AM   #1909
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Quote:
Originally Posted by icebear View Post
thanks, that was exactly the sort of info i was looking for. i do searches, but i never seem to use the right terms and i get everything but what i was looking for. it leads to some very interesting bunny trails though!

it seems to be the cottage cheese version that is the least favorite. my mayonnaise ones hold up very well to basic sandwiches.

now that i know the difference, i'll try the basic oopsie for hamburgers and see where it goes.

i must put toasted sesame seeds on them for that!


i can't believe i have known about and have been trying to retain this WOE for over 10 years and only just discovered RevRolls a week or so ago. boggles the mind!
I know how you feel!! LOL. After doing Atkins for 10+ years now I have only made these a handful of times!! I love them too. Very convenient for having something breadlike to eat sandwiches on. Now, I have to convince myself to try making those almond thins. I hear they are awesome too!!! Why oh why do I wait so long to try these things??
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Old 03-22-2010, 12:48 PM   #1910
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I'm giving these rolls a go.... wish me luck, I am NOT a baker of any sort... not even sure I have a mixer
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Old 03-23-2010, 05:30 AM   #1911
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Good luck.

Good morning Tori,And goodluck.You'll need it if u don't have a mixer Or a very strong arm.lol. But Tori they are so worth the effort. I thank cleochatra everyday for her recipes.It makes low carbing so much easier.
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Old 03-29-2010, 07:25 PM   #1912
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Well I did give them a try.... turns out we did have a mixer

They were runny.... kinda hard to spoon them on to the parchment but I did! Thinking I didn't get the whites stiff enough. When they were done they were very flat pancake looking things that tasted similar to what I would think a sponge might taste like I did something terribly wrong and will try again soon
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Old 03-29-2010, 07:34 PM   #1913
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Sometimes a bit of them might be runny. What I do there is the mashed potato/gravy method:Scoop the most solid batter onto the parchment. Make a well in the center and fill with the more liquidy stuff. The solid holds the liquid in place.

Patricia, you are so sweet. Thank you for the kind word.
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Old 03-30-2010, 04:01 PM   #1914
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Rev Rolls

Hi Cleochatra! You are welcome. It's wonderful the things u do with cawliflower. Amazing.
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Old 03-30-2010, 04:43 PM   #1915
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Just had oopsie waffles for dinner.....so delish, honestly tasted just like a regular waffle.
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Old 03-30-2010, 05:44 PM   #1916
something there
 
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I was really happy with the waffles, too. I want to futz with the recipe some more to o for some more heft and crispness, but regardless, there's something about those nooks and crannies that are addicting!
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Old 04-04-2010, 05:02 PM   #1917
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Do I dare admit that I am not an oopsie fan. However, I check out the thread occasionally and the most common complaint seems to be not being able to get stiff egg whites. I know some of you have pointed out that there needs to be no yolk in the whites. However, as I was scrupulously washing the bowl and beaters from cheesecake to ensure that they were absolutely clean before beating egg whites for a pudding, I was wondering if anyone has ever said that there needs to be no grease at all on your bowl or beaters or the egg whites won't stiffen.
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Old 04-04-2010, 05:28 PM   #1918
something there
 
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The oil issue is a good reminder!

Oh, and it's totally fine to not be a huge fan. Its meringue-yness is definitely not for everyone. That said, I do find the oopsies have other great uses, from making stuffings to crumbs for cheesecake crusts, and love to explore those uses even more than just as a 'bread' sub.
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Old 04-04-2010, 10:18 PM   #1919
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I think the issue for me is that I cannot remember when I last (if ever) ate fluffy white bread so I prefer the heartiness of flax bread.
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Old 04-05-2010, 06:18 AM   #1920
something there
 
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I've always had to adjust expectations for everything but cheesecake.

If I wasn't always trying to change something, I'd never eat vegetables either.
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