solotripper wrote on Jul 26^th, 2010 at 2:44pm:

...  I take the "loaf", and slice into 1/2 " slices and fry in olive oil until crisp on each side. Served topped with a couple of over easy eggs at home or camp, and a side of bacon/sausage or better yet Waldo fillets, you have an excellent alternative to potatoes but with the same good carb benefit ;)

ST-

I've thought of it as a "bread" substitute.  I even picked up some bacon bits to sprinkle into the mix before frying.

It occurs to me that if you thin it out enough, it could also serve as a substitute for creme-of-wheat.

Anyone use it to thicken stews or soups?  How about as a replacement for a cornmeal-based breading for those waldo fillets?  (Of course, I'd have to jack it up a bit with some seasonings.)

dd