I've been ill for a couple (over 3 actually) weeks will some kind of respiratory sickness that turned itself into fing pneumonia. Not that anyone cares. This is not a pity me thread, but my illness is relevant to this story as it relates to all the wonderful meds I've been on. So, I don't know for sure really if it is the meds... or the illness, but since last night...

I cannot stop thinking about waffles. Eggo waffles. Fried in butter on a griddle. Not toasted, but heated in hot butter on a flat griddle. Then slathered in peanut butter (of which kind I've not decided yet; I just know it's creamy) while still being heated. Yes, no lazily spinning them off in the microwave here. And then drenched in hot syrup(not sure about the brand of that yet either, maybe Aunt Jemimah*sp).

Really this is doing my head in. So, now I must go.... to the store.

I like a good crispy waffle right out of the toaster with buttery syrup for sure.

Also just recently had some bad bronchitis but the antibiotics got rid of it.

So... word, bro. Word.

As anyone who enjoys the absurdity of national stereotypes (or listeners of The Bugle podcast) will tell you, the only thing you need in your house is a Belgian Waffle Maker. Do not stand for that Eggo crap, damn it! Get yourself a Belgian waffle maker and dine like how non-Belgians think Belgians eat.

Yes...

Here's how this deal turned out:

Two eggo waffles fried on a flat griddle with butter. Not too much. After they started turning a golden brown; one glob of Peter Pan creamy peanut butter was applied to the upside of one waffle. The other stacked on top which sealed the peanut butter between the two and fried until I could tell the peanut butter was liquifying. Removed from the griddle, plated, and immediately drenched in Hungry Jack syrup until all the little squares were filled and it started running a little down the sides. I let the waffles soak up some more of the syrup and then I poured a little more. Garnished with freshly fried chicken(one leg and one thigh to be precise). And served with a nice tall hot black coffee.

I feel better now.. I was really wanting this for some reason. Glad to hear you got over it. I started watching some series last night about a super flu wiping most of the planet. Kinda like The Walking Dead, but with people just dropping like flies from the flu you know. Can't remember the name atm. I've not been this ill in years. Makes you wonder how sudden something like that could spread and kill off a lot of folks.

I would definitely be eating waffles for sure in the wake of such an epidemic.... wait that doesn't make any sense.

I've always wondered what significance Belgium had in the making of waffles and waffle irons for that matter. What makes them so superior?

It's quite obvious. Belgium is known for their genetically modified martial arts warriors like Jean-Claude Van Damme. It has been known for years that the Muscles from Brussels has eaten nothing but Belgian waffles since he was created as a top secret Belgian military experiment, which gives him his incredible power. Something to do with the uranium in the waffle makers or the coltan in the waffle mix or something - I don't know. I'm not a scientist.

Well, that makes sense I suppose. Thanks for clearing that up. I've seriously wondered about it every time I see the word "Belgian" in front of "waffle". My whole life.

That's the point.

Belgian waffles are supposed to be rectangular ( 6 x 10 : Brussels waffle, or 4x6 double size ) or irregular ( Liege style waffles ). The usual appliance looks like this one : http://www.pixmania.be/be/fr/11477875/art/frifri/wa-102-le-gaufrier-le-plu.html

The plates are exchangeable ( f.i. http://www.pixmania.be/be/fr/11477883/art/frifri/moule-pour-gaufrier-4x6-g.html ).

But the most important is the recipe ... and each type of waffle has its own recipe.

Yes, I never thought the precise size factoring into the making of certain types of waffles... this is all very interesting.

This reminds me of an article about panda bears I read the other day. How we see the panda. We have an idea of the panda, but we really don't know the panda. I'm feeling the same way about waffles atm...

Brussels Waffles

Ingredients:
2-1/4 teaspoons active dry yeast
3 cups warm milk, divided use
3 large eggs, separated
3/4 cup butter, melted and cooled to lukewarm
1/3 cup white sugar
1-1/2 teaspoons salt
2 teaspoons vanilla extract
4 cups all-purpose flour

Directions:
1) In a small bowl, dissolve yeast in 1/4 cup warm milk. Let stand until foamy, about 10 minutes.
2) In a large bowl, whisk together the egg yolks, 1/4 cup of reserved warm milk and melted butter.
3) Stir in yeast mixture, sugar, salt and vanilla. Stir in remaining 2 1/2 cups milk alternately with flour, ending with the flour.
4) Beat the egg whites until they form soft peaks; fold into batter. Cover bowl with plastic wrap. Let rise in a warm place until doubled in volume, about 1 hour.
5) Preheat waffle iron. Brush with oil and spoon about 1/3 to 1/2 cup (or as recommended by manufacturer) inside edges of iron. Close lid and bake until steam no longer escapes from iron and waffle is golden brown.

Serve warm with powdered sugar or whipped cream

Liege Waffles

Ingredients:
4-1/2 teaspoons active dry yeast
1-1/3 cups warm milk
1-3/4 cups flour
1 tablespoon granulated sugar / crushed sugar cubes
1 egg lightly beaten
Batter
9 tablespoons unsalted butter, at room temperature
1/4 cup flour
1 teaspoon vanilla extract
1/4 teaspoon baking powder
Pinch of salt
2 tablespoons granulated sugar
3/4 cup pearl sugar

Directions:
1) In a small bowl, sprinkle yeast over the milk. Add 1 tablespoon of flour and sugar; set aside for 5 minutes or until foamy.
2) Sift remaining flour into a large mixing bowl. Make a well in center and add yeast mixture and egg. Stir well to make a smooth batter.
3) Cover with plastic wrap; set aside in a warm place and let rise until doubled or tripled in bulk, about 2 hours.
Batter
1) Place butter, flour, vanilla, baking powder, salt, granulated sugar, and pearl sugar into a bowl and work with back of a wooden spoon to form a paste.
2) Work butter mixture into sponge mixture until well combined. Cover, and set aside for 10 minutes.
3) With floured hands, shape dough into 10 balls. Flatten one slightly and dust it with flour. (If dough seems too wet to handle, just pour batter directly onto the waffle iron.)
4) Heat a waffle iron until medium hot. Place a flattened ball in the middle of the iron; close top. Cook for 3tminutes. .


If you like the taste, you can add a bit of rum or even cognac to the mixture

Liege waffles are more substantial than Brussels one. Can be served warm with chocolade or with syrup ( the original recipe is attributed to the cook of one of the Bishop-Princes. Sugar cane syrup was a real luxury at that time. Mapple Syrup is sometimes
used too ) . can also be served cold

edit : the original recipe used cinnamon ( another luxury in the XVIIth c. ) rather than vanilla
If yu want to try, use 2 pînches of cinnamon for 10 waffles

The post above this one must be repped until the GOG servers crash.

Lol...

Although the 6x10 etc refers to the number of "plugs" featured by the iron. Larger number irons are used to cook wery thin, crisp "galettes" ( French style, but in Belgium we use candy sugar or cane sugar ), while the 6x4 is used for the large Brussels waffles, soft and quite thick. The usual size of a Brussels waffle is 20cm x 10 cm )

They're not waffles, they're yofwals.

Now, which game am I playing?

Thank you for this. This reads like a work of art. One of the things I find interesting about food recipes is how they were thought up. Or how did they think to do this and this to make this. It's obvious some very talented people, artist of the kitchen, ingredient alchemists, sorcerers of pot and pan as it were... took cooking and food preparation to whole new levels of culinary sophistication and elegance. I like the bit of history added in as well.

Cordoba

Bacon is God's miracle food.