Waffles for breakfast

a · Post by a » Dec 13, 2009 10:01 AM

Now I have 2 requests to shift my old ass. Marina wants a fire in the woodstove, and Hillary wants waffles. Good , but un official news from Aaron too. Life is good . I'm usually bummin' this time of year due to there only being 9 hrs of daylight. But the meds I'm on have been dealing with that handily.

Blue Shadow · Post by **Blue Shadow** » Dec 13, 2009 10:15 AM

Great to hear you are doing well in the dark times.

Post by **Shawn D.** » Dec 13, 2009 10:16 AM

Have fun with them waffles!

WVe28 · Post by **WVe28** » Dec 13, 2009 10:23 AM

Mmmmmm. Mewants waffles.

Snakeyestx · Post by **Snakeyestx** » Dec 13, 2009 10:32 AM

I don't know what you're all on about, so here's a bunny with a waffle on it's head.

a · Post by a » Dec 13, 2009 11:22 AM

I have just discovered buttermilk, Teflon lined waffle iron is a good thing too. Baking is no more difficult than mixing a good mortar. Joy of Cooking is a good book if you stick to the simpler recipes.

L_N_Love · Post by **L_N_Love** » Dec 13, 2009 11:53 AM

Nom Nom!

adrian in florida · Post by **adrian in florida** » Dec 13, 2009 12:25 PM

HHHMMMM, waffles.. The great waffler, waflitis, waffling is a political strategy...Tiger should have had a waffle instead. Im waffling on boating or couching..I like waffles.

RonW · Post by **RonW** » Dec 13, 2009 12:30 PM

a wrote:Joy of Cooking is a good book if you stick to the simpler recipes.

Plus, the older editions explain how to dress a squirrel.

derrith · Post by **derrith** » Dec 13, 2009 12:33 PM

RonW wrote:
a wrote:Joy of Cooking is a good book if you stick to the simpler recipes.
Plus, the older editions explain how to dress a squirrel.

Very true. I have several editions of the Joy of Cooking, and the 1964 and 1972? still include this information. The second most recent update I acquired a few years ago is wretched though. They took the character out of the writing and I miss it greatly. Despite it having more updated recipes and different cuisines, I tend to revert back to my older copies.

I'm also making waffles this morning! It was my brother's birthday yesterday and that's what he asked for.

Brad D. · Post by **Brad D.** » Dec 13, 2009 12:43 PM

Mmmm waffles...

Mark in Toronto · Post by **Mark in Toronto** » Dec 13, 2009 1:18 PM

William Shatner likes Eggo waffles, yummy good.

wkohler · Post by **wkohler** » Dec 13, 2009 2:09 PM

There's a place here in town that serves Chicken & Waffles.

johnnye23 · Post by **johnnye23** » Dec 13, 2009 2:28 PM

I always add a little Vanilla extract to my waffle batter then smear with peanut butter and syrup, Yum

davintosh · Post by **davintosh** » Dec 13, 2009 2:31 PM

We like to load our waffles up with applesauce (preferably homemade) and maple syrup... Mmmmm!

a · Post by a » Dec 13, 2009 3:06 PM

Mark in Toronto wrote:William Shatner likes Eggo waffles, yummy good.

Sir, I have my good daughter's word that my waffles blow Eggos out of the water
I used to make pancakes every Sunday when the kids were little. When I realized how easy it was to make from scratch, I stopped using pre-mixes and doughs, I warped those kids right

For about 5 yrs, I 've made 2 loaves of bread a week with a Zojurushi bread maker. Its like store bread, only different. Heavier, chewier. I mostly make a raisin bread that makes one hell of a PBand J. Three of them is rations for the day when I'm working.
I'm adding a pint of non-fat milk to the left over buttermilk to culture some more for next week end. I even got brave enough to try some buttermilk plain. Kinda like thin yoghurt, sour cream or cottage cheese. Tastes healthy. I use store brand syrup. Marina demands real maple syrup. The Shaws has it for 22$ a quart. I found some for 16$ at the local odd lots store. I add vanilla to French toast batter.
Yer on Mark, I will pack the Waffle iron, and a container of batter. The whole shebang will fit in a shopping bag. Waffles at Limerock !

Coldswede · Post by **Coldswede** » Dec 13, 2009 4:37 PM

If you can drink buttermilk

.. your a braver man than I

On the other hand: Waffles rock! Sir.

Post by **Jeremy** » Dec 13, 2009 4:41 PM

French toast batter gets allspice.

BDK · Post by **BDK** » Dec 13, 2009 5:41 PM

Jeremy wrote:French toast batter gets allspice.

Blasphemy!!!

Eggs, whipped, milk/cream whipped, Cinnamon, Sugar and a pinch of kosher salt....

You want monster french toast, let them soak for awhile then cook them..... HUGE .....

Pancake/waffle mix is just like mixing a mortar correct, if you have a good recipe, stick with it....

Baking is truly a science, Andy....
when you get into the more difficult stuff you will understand...
try some flourless recipes, or things that contained tempered sugars...

At the first restaurant,
I was making all the deserts and one was a 7 layer French Gateaux called a Marjolaine...
a great desert but when it failed it was a bitch....
after working tons of hours, week after week, I finally messed one up in the final layer... 7 layers total...
I snapped,
picked up the entire desert which was made in a full sheet pan,
18x26 roughly and about 8" tall, prolly 30-40lbs when done,
and went to the back deck and pitched it off the deck into the parking lot behind the restaurant....
of course, the neighbors who were out back smoking a cigarette thought it was hilarious and of course the wife was immediately on my ass to go clean it up....

It still makes me smile when I remember watching that huge, expensive, bitch of a desert launch into the air and sail about 40 feet down where it exploded into a huge friggin chocolate mess .....
it was worth everybit of the clean up....

BMWgiant · Post by **BMWgiant** » Dec 13, 2009 5:51 PM

I'm a pancake man myself. I was never really exposed to waffles as a kid, other then the Eggo variety. My mom used to make me french toast, and we'd go out for pancakes.

I can't lie, I do have a peanut butter and banana Eggo sandwich before work every morning, but I'm still more of a pancake guy. I've never ordered a waffle at a restaurant for breakfast, but pancakes and french toast have been served to me many times... When I have a free weekend, I'll often make a batch of instant (just add water) pancakes..

1st 5er · Post by **1st 5er** » Dec 13, 2009 6:10 PM

I like mine with ground walnuts, pecans, or almonds, whichever is available.

I'm getting hungry...

WVe28 · Post by **WVe28** » Dec 13, 2009 6:58 PM

This thread actually inspired me to cook some pancakes this morning (no waffle iron

), and I never cook breakfast, so thank you!

Has anyone ever eaten at the "Dor-Stop" restaurant in Pittsburgh? They've been featured on "Diners, Drive-Ins and Dives" and "Man vs. Food" and let me tell ya, they make some KILLER breakfast food. The waffles, pancakes, and everything else is out of this world. I try to go there every time I visit my sister in Pburg.

davintosh · Post by **davintosh** » Dec 13, 2009 10:44 PM

a wrote:
Mark in Toronto wrote:William Shatner likes Eggo waffles, yummy good.
Sir, I have my good daughter's word that my waffles blow Eggos out of the water
I used to make pancakes every Sunday when the kids were little. When I realized how easy it was to make from scratch, I stopped using pre-mixes and doughs, I warped those kids right
For about 5 yrs, I 've made 2 loaves of bread a week with a Zojurushi bread maker. Its like store bread, only different. Heavier, chewier. I mostly make a raisin bread that makes one hell of a PBand J. Three of them is rations for the day when I'm working.
I'm adding a pint of non-fat milk to the left over buttermilk to culture some more for next week end. I even got brave enough to try some buttermilk plain. Kinda like thin yoghurt, sour cream or cottage cheese. Tastes healthy. I use store brand syrup. Marina demands real maple syrup. The Shaws has it for 22$ a quart. I found some for 16$ at the local odd lots store. I add vanilla to French toast batter.
Yer on Mark, I will pack the Waffle iron, and a container of batter. The whole shebang will fit in a shopping bag. Waffles at Limerock !

I have it on good authority that the main ingredient in Eggo Waffles is cardboard.

I was a pretty decent cook up until I got married, then my wife really spoiled me, and I don't do much more than pancakes or waffles these days, but all from scratch. The kids got sucked into the ads for Eggos and wanted to try them; it only took one try.

As for bread, my wife goes whole-hog and bakes bread from scratch. A couple of years ago she bought a Bosch heavy-duty mixer and a flour mill; http://www.youtube.com/watch?v=1Fod_ClAGhk

She uses a Bosch flour mill to grind her own whole wheat berries; that flour ends up just as fine as any commercial flour. She mixes that flour 50/50 with bleached flour (bought in 50lb bags!) and it makes an unbelievable bread. A couple of times a week she'll mix up a batch of bread & make six loaves, and sometimes uses part of the dough to make pizza or cinnamon rolls or whatever. Lots of people ooh & ahh over the whole thing, but she's got the process down pretty tight, and it really takes very little time to mix up a batch. sandwiches made from her bread right out of the oven... You haven't lived until you've tried that! The kids are pretty spoiled; they really despise store bread now. The difference is easy to demonstrate; take a slice of store bread and wad it up in your hand; you end up with a little tiny ball. My wife's bread though... wad it up and it's about four times the volume of the store bread.

A few weeks ago she found a new recipe for Artisan bread; it's even easier than her regular recipe, and I've even been successful at putting a batch together.

BDK wrote:
Jeremy wrote:French toast batter gets allspice.
Blasphemy!!!

Eggs, whipped, milk/cream whipped, Cinnamon, Sugar and a pinch of kosher salt....

You want monster french toast, let them soak for awhile then cook them..... HUGE .....

Pancake/waffle mix is just like mixing a mortar correct, if you have a good recipe, stick with it....

Baking is truly a science, Andy....
when you get into the more difficult stuff you will understand...
try some flourless recipes, or things that contained tempered sugars...

Never tried allspice in french toast, but you're right about soaking the bread in the batter; makes for an awesome meal! Made with my wife's bread, two thick slices is more than enough for even my teenage sons! Takes a bit more time to cook it thoroughly, but it's well worth it. My wife & I make it every once in a while for breakfast (and sometimes dinner), but I can only watch the others eat it. Somewhere along the line I developed an allergy to eggs. I can eat stuff with a small amount of egg in the ingredients, but too much, and if it's not fully cooked, breathing becomes a little difficult. Can't describe to you how difficult it is to watch the family enjoying french toast when I can't! Poor me

alotawatts · Post by **alotawatts** » Dec 16, 2009 5:34 AM

I don't get it !
In the Atlanta area there is a WaffleHouse on every freeway off-ramp.........here it's Starbucks...what a fuc*edup place this is huh ?
Some of my favorites -
http://www.google.com/search?hl=en&ei=w ... +ga&nfpr=1

http://www.google.com/search?hl=en&q=wa ... ta+&aqi=g1

http://www.wafflehouse.com/welcome/

MyE28.com

MyE28.com

Waffles for breakfast

Waffles for breakfast