Decent hamburger roll

(I mentioned this in another thread, but I think it got buried and is
worth mentioning):

I'm so happy. I found an edible hamburger roll! I'd been making do with
the O'Solo sandwich rolls which are OK, but have that strange spongy
consistency. I recently bought some frozen burger patties at Sam's and
have been on a kick with them (they're pretty good - and precooked so
all I have to do is nuke them when I get in late). Anyhow they're pretty
juicy and the O'Solo rolls didn't hold up to them.

Last night in my travels, I found "Diacarb" hamburger rolls in the
frozen section at my local health food store. They have a decent
consistency and taste and held up to the goopy burger.
(http://www.solocarb.com/main.html) I'm going to have to go back and see
what other products they make. I could definitely see taking these to
work to use for sandwiches (they have a decent sandwich bar there). The
only problem is cost (around $1 each) but I can rationalize that it's
still cheaper than buying stuff at work.

Too bad I don't live in NJ -apparently there are some restaurants there
that serve these!

I just hope their nutrition info is accurate...

Lee

Try making your own.

Didi's bread machine recipe, and a couple of others the Old Boot has tried,
make great hamburger buns, especially if you toast them. Didi's makes about
10 good sized buns. Or, you can make two 10" pizza crusts with her recipe.

I hadn't had pizza for over a year until we tried her dough recipe, it took
all my (considerable) weight to roll, stretch, flatten, whatever, but it was
divine, Nobody minds if you B.Y.O.B(un) to a barbeque, and it beats looking
like a dork eating your meat patty between lettuce leaves, or whatever.

Somebody must know a method to make the finished products less 'chewy' -
doubling Didi's oil amount does wonders to make the crust less tough.

Any bakers out there?


Pepere
A bona fide, carb-forlorn, frying purple Keto pee-er.

I actually liked the O'Solo sourdough rolls. I cut them in half and
toasted them which really helped he spongy consistency. Also, I have
been using the Atkins Onion Bagels as my hamburger rolls. Toast them
also :-)



Lee B wrote:

(I mentioned this in another thread, but I think it got buried and is
worth mentioning):

I'm so happy. I found an edible hamburger roll! I'd been making do with
the O'Solo sandwich rolls which are OK, but have that strange spongy
consistency. I recently bought some frozen burger patties at Sam's and
have been on a kick with them (they're pretty good - and precooked so
all I have to do is nuke them when I get in late). Anyhow they're pretty
juicy and the O'Solo rolls didn't hold up to them.

Last night in my travels, I found "Diacarb" hamburger rolls in the
frozen section at my local health food store. They have a decent
consistency and taste and held up to the goopy burger.
(http://www.solocarb.com/main.html) I'm going to have to go back and see
what other products they make. I could definitely see taking these to
work to use for sandwiches (they have a decent sandwich bar there). The
only problem is cost (around $1 each) but I can rationalize that it's
still cheaper than buying stuff at work.

Too bad I don't live in NJ -apparently there are some restaurants there
that serve these!

I just hope their nutrition info is accurate...

Lee

Teresa W wrote:

I actually liked the O'Solo sourdough rolls. I cut them in half and
toasted them which really helped he spongy consistency. Also, I have
been using the Atkins Onion Bagels as my hamburger rolls. Toast them
also :-)

Did I mention that the Diacarb rolls claim to be 3 GM CHO (oh please let
that be accurate!)? BTW I tried the Atkins cinnamon raisin bagel as
well.
Pretty good, but a little hefty in the carb dept at 9 GM, although
that's probably more than the onion ones. I rationalized that it was way
better than my frequent Sunday AM cheat at Dunkin Donuts... I'll
probably take one in to work for our weekly early AM staff meeting to
have something to eat while everyone else is eating the real bagels that
the sales reps bring.


Lee

Yea, the onion roll was, I believe, 8 grams net carbs but I failed to
mention I only use half of the bagel for my hamburger rolls. Still eat
'em with a fork. I haven't seen the Diacarb rolls yet. I am lucky in
that I have a store here in my small town called The Sugarless Shack and
she is getting in quite an array of items. Going to Knoxville tomorrow
so will stop at Nature's Pantry and see if they have the Diacarb in.
They were the first to carry O'solo.

Teresa

*Life is a succession of readjustments.*

Lee wrote:

Teresa W wrote:

I actually liked the O'Solo sourdough rolls. I cut them in half and
toasted them which really helped he spongy consistency. Also, I have
been using the Atkins Onion Bagels as my hamburger rolls. Toast them
also :-)


Did I mention that the Diacarb rolls claim to be 3 GM CHO (oh please let
that be accurate!)? BTW I tried the Atkins cinnamon raisin bagel as
well.
Pretty good, but a little hefty in the carb dept at 9 GM, although
that's probably more than the onion ones. I rationalized that it was way
better than my frequent Sunday AM cheat at Dunkin Donuts... I'll
probably take one in to work for our weekly early AM staff meeting to
have something to eat while everyone else is eating the real bagels that
the sales reps bring.


Lee

On Tue, 25 Nov 2003 11:15:23 GMT, Teresa W
wrote:

Yea, the onion roll was, I believe, 8 grams net carbs but I failed to
mention I only use half of the bagel for my hamburger rolls. Still eat
'em with a fork. I haven't seen the Diacarb rolls yet. I am lucky in
that I have a store here in my small town called The Sugarless Shack and
she is getting in quite an array of items. Going to Knoxville tomorrow
so will stop at Nature's Pantry and see if they have the Diacarb in.
They were the first to carry O'solo.

Teresa

Teresa,

Is The Sugarless Shack in Crossville? We're thinking about driving up
to Smithville on Friday to the Appalachian Center for Crafts... sounds
like we should make a side trip and check it out.

Thanks,
Kathi in Huntsville