Yep. I've been reading about them for a while. At first I thought that it was a gimmick, but the more I had the more I'm convinced to try them.
Thanks for posting.
They really were not bad, I would wonder if using 90/10 would make a difference with the sour cream? I think that is the issue the sour cream coats everything and it keeps the meat from bonding together when cooked.
I will be watching to see how you attack these, when you make them.