Comments on: Food Griday

By: Woolgrower

Woolgrower — Wed, 09 Feb 2011 15:55:46 +0000

Actually LCC, YOU wrote the comment after the blog entry that made me laugh! I’m enjoying Megamas’ entries as well though. Its all helping motivate me big time. Got back on that wagon yesterday and by dog this is it, I’m not looking back.

OK, back to the dusty archives, theres some really good stuff out there. You deserve one of those blog awards if for no other reason than sticking with it not to mention the excellent writing, insight and information. Its very much appreciated!

By: lowcarbconfidential

lowcarbconfidential — Wed, 09 Feb 2011 01:48:46 +0000

That’s a really great line, isn’t it?

This post was by Megamas, an anonymous contributor who wrote for the blog for a while.
He wrote some really great stuff – honest and funny. For him (and me), the only reward from this blog, beyond getting these thoughts out of our heads, is comments like yours.
On behalf of Megamas – glad you enjoyed it.

Regards,

LCC

By: Woolgrower

Woolgrower — Tue, 08 Feb 2011 20:47:47 +0000

OK, I know this is a few years later but I’m reading archives and I just had to comment on this. I don’t LOL that often when I’m reading stuff but damned if ” I knew I was in trouble when it said ‘in a separate bowl’ ” didn’t make me nearly spew orange crystal light all over my keyboard. That was just too funny.

BTW, if anyone has crept back here with me, I just googled oopsies because I had no clue and along with them I found this http://www.examiner.com/low-carb-in-national/cauliflower-pizza-crust-worth-its-wow-gold
I can’t wait to stop at the store on the way home for supplies! I’m messin the kitchen up tonight .

By: Becky

Becky — Mon, 24 Mar 2008 03:25:58 +0000

I hope you don’t mind a little help with the meringue part…if you have a stand up mixer, now is the time to use it. First, make sure your mixing bowl and whip beater(s) are very, very clean. Also make sure that there are no yolks whatsover in the whites. If there is, they will not form stiff peaks. Separate the yolks and whites over a third bowl just in case some yolk slips in. Put the whites in the mixing bowl and set it on high. Use an eighth teaspoon or so of cream of tarter to help them get stiff. It should take about 5 minutes for the whites to turn stiff and meringue-like. But careful not to over whip them or they will start to break down and get clumpy. Stop the mixer, and transfer them to another bowl. Then toss in the yolks and cubed 3 oz. of cream cheese and any flavoring. Beat them on med-high until they are the consistency of runny scrambled eggs. Then gently fold this mixture into the stiff egg whites until evenly combined. Then scoop that into your baking receptacles. I used large ramikins, but the muffin tins sound like a good idea too.
I’m pretty handy in the kitchen, but I wasn’t always. I understand Magamas’ hesitance. I just thought these little things were darned near miraculous!

By: lowcarbconfidential

lowcarbconfidential — Sun, 23 Mar 2008 09:14:23 +0000

Obviously, Megamas just isn’t a pioneer spirit.

I tried the oopsies last night. I knew I was in trouble when it said ‘in a separate bowl’ – separating eggs was also a danger sign, but I do recall seeing that on a cooking show and was able to do that easily.

I saw that the main trick was creating a meringue out of the egg whites, but while I was able to get the whites a bit frothy, most of the contents remained liquid.

Forgetting I ditched my cookie sheets, I used cupcake tins an poured the stuff in them.

At the end, I had 7 circular things that resided in the space-food continuum between ‘bun-like’ and ‘egg-like’. They were delicious, however – the cream cheese gave it a luxurious flavor. I ate the entire batch as dinner.

So – while the experiment was a failure on one level, it leads me to want to do some research in making a meringue – I see the potential in this one, it just needs me learning a few new things – and learning is fun.

By: megamas

megamas — Sat, 22 Mar 2008 19:47:28 +0000

Okay, now you’re just making me hungry.

I think trying to make the low carb English muffins turned me off to any kind of experimentation in that area, and while you say Oopsies are easy to make, I’d have to try it to see. One person’s “easy” is another’s “oh my god I can’t believe this is so complicated how could anyone manage this it looks awful and tastes like I did something horribly wrong I don’t belong in the kitchen.”

By: Becky

Becky — Sat, 22 Mar 2008 17:21:55 +0000

I agree completely with most of what you said. My previous experience with Atkins was in 1999-2000 and there was NOTHING on the market specifically designed for a low carbohydrate way of eating (except for the truly awful Atkins bars and shakes, yuck!). Once deep into ongoing weight loss, I went to health food stores and found things like sprouted wheat bread (higher in protein, lower in carbs) and soy powder. When the “craze” hit in ’03-’05 or so, I was not eating low carb (due to having babies) and I was completely disgusted with all the low carb products and phony, chemically stuff people were putting into their bodies. I would really get angry with people who said they were on the Atkins diet but had never read the book. People lamenting how low carb didn’t work for them as they stuffed their faces with “sugar free” chocolate bars. The whole point of this WOE is to eat healthy and be healthy, it is a way of life, it is a mindset and a worldview. That said, I don’t see anything wrong with turning eggs and cream cheese into something I can spread mayo on and slip my egg, bacon and cheese into or fry in egg batter and slather with butter and a bit of cinnamon. Oopsies for example are very easy to make and require no special ingredients. They are amazingly versatile and appropriate at any phase of the Atkins plan. When you start adding flax meal, soy powder, xanthan gum, etc. to them, that’s where you lose. Just eggs, just cream cheese, just fine.