Hmmm chicken and waffles reimagined? Or OR… Fish and waffles opposed to fish and chips! Ok now we’re talkin!
I have put my waffle iron through more shit than it should reasonably be able to handle. I used to have parties with friends where we would get fucking plastered and try waffling everything.
The waffle all the things craze started shortly after, a cosmic coincidence if ever there was one.
Anyway here’s some reports.
First, we used a shallow style waffle maker. Mine was a cheaper Cuisinart but I think any would do.
Bad corn bread mix is elevated in the waffle maker but really fucking good corn bread is better prepared the traditional way. I used famous Dave’s as a nice middle ground cornbread batter and it made a fantastic base for chili.
As did cheap tube cinnamon rolls. Cinnamon rolls and chili are a staple where I’m from and trust me when I tell you that waffling them and serving chili on top absolutely elevates the dish.
Tater tots, covered in cheese, and cooked from frozen on the waffle iron are absolutely the best version of tater tots. This is the one thing we did every single time. You gotta abuse the poor iron closed but it’s worth it.
Bread is just toast in the waffle maker, a bad version of toast. Anything you see that says put something in bread and put it in the waffle maker has been disappointing.
Fried mac and cheese bites, similarly, are not improved by the waffle process.
Pierogi however, are absolutely wonderful but not necessarily improved enough to be worth the effort. Unless you’re alone and somehow only want like 4.
Lasagna was the last item my poor waffle iron waffled. The HR Geiger abomination that came out of that poor machine was absolutely fantastic. Alas my poor iron never came clean again. It was a fitting send off.
You and your friends needed a YT channel called “Does it Waffle”.
We joked about doing that, but man, I just wanted to get fucked up and eat, ya know? Can’t turn everything in to content.
Nike would sponsor it since thats how they started.
Chili and cinnamon rolls. Are you from Kansas?
Nebraska. They do it in Iowa too. I don’t know who started it but there’s a local chain of restaurants in my home town that claims they did it first.
Ok you lost me at cinnamon rolls and chili. But cornbread waffles with chili on top sounds like some next level way to eat chili!
I know, just trust me.
There’s no frosting on the cinnamon rolls. It’s good. I promise you it’s good. It isn’t gonna change your life but I swear it’s good. it’s better than the nonsense they do in Ohio with fuckin spaghetti.
So, what’s going on with the spaghetti in Ohio?
They top it with chili.
Ohio chili is probably the only good food that ever came out of Ohio.
You’ve clearly never tried goetta.
So bolognaise?
But then what do you with the included frosting? I’m for sure not gonna throw that shit away!
pap schmears and goth face, as a twofer.
Im thinking mashed potatoe waffle … Next time I mashed potatoes I’m making this with the leftovers.
I never really got that to work. I tried a few times but it never came out clean. So I wish you the best of luck,I would love to see that work
It almost makes up for the fact that I can’t go to Red Lobster and say, “just keep the biscuits coming, I won’t be ordering today.”
we make our OWN cheddar biscuits and it is healthier with tastier flavor
with tastier flavor
Proof and recipe or it’s all lies
my wife crushes hot dogs with a rolling pin
That comment made me shrivel up. IDK why
Beard man puts fried chicken on cheddar biscuit
Enjoys himself
Yum
Unlimited shrimp and waffles!
Everyone here forgetting that this makes it dense and not fluffy otherwise we’d have put literally everything conceivable into a waffle iron.
Are you sure? Waffles made in a waffle iron are fluffy so just because it’s made in a waffle iron doesn’t mean it can’t be fluffy.
Waffle batter normally has baking powder in it to cause it to rise, or the egg whites in it have been whipped to make it fluffy.
Bay biscuits… probably don’t have as much baking powder in them as they’re pretty dense when you dollop out the dough and they don’t rise much in the oven.
So while you can make fluffy things in a waffle iron, just because you make bay biscuits in a waffle iron doesn’t mean they’re going to be fluffy.
They’re not as fluffy as waffles, but they’re denser even out of a waffle iron. A waffle iron doesn’t really compress what’s in it, it just moves the batter around into veins, so that veins hold the fluffiness so I don’t see why it would suddenly be too dense just because it’s made in a waffle iron. The whole point of waffle irons is to get a combo of fluffy and crispy.
Depends on iron really. Where I live, we have those that actually press the dough, not just enclose it, hence the name IRON.
hence the name IRON.
I’m pretty sure waffle irons and clothes irons (and branding irons, and soldering irons) are called “irons” because they were historically just specially-shaped chunks of cast iron.
hence the name IRON.
I struggle to follow your logic there.
Iron presses, or squishes anyway. Although just the name itself is not clear really. In my mind am equating it to iron for ironing clothes, so you press the dough into shape.
Waffle Press woul’ve made more sense in that case.
Yup. So where I live the two are the same. Our dough is thick and needs to be pressed into shape.
Now I’m wondering if there is anything that isn’t better in waffle form.
For-profit healthcare.
I mean have we tried taking private health insurer CEOs and putting them all in a big waffle iron?
I’ve got a waffle iron for that!
Its a bit broken, though. No heat, it’s made of wood, and it has a large blade that falls down at like… The drop of a hat. Or lever…
Let’s put it in and leave it there.
In an effort to cut down on what needs to be washed. I regularly cook eggs in waffle form after the waffles are done.
… Belgian style waffle or closer to Eggo? I’d be concerned about the deep pockets of the Belgian (non-Leige) waffles. Do you add any support material or stuffing, or just eggs?
Thank you, I’m planning for next weekend with my kid. =)
Off the top of my head, if in doubt, whisk the whites separately (to break apart their globbiness, doesn’t work properly with the yolk included), stir some starch in a bit of soy sauce and that into the yolk and then stir in the unglobbed whites, should give a quite uniform erm batter. I think technically it’s a batter.
Basically, how Chinese Cooking Demystified (on youtube) taught me to get perfect, juicy, fluffy, scrambled eggs every single time without fail, the additional water acts as a raising agent (steam) and gets bound up in the starch instead of escaping. Behaves very well in a pan so I bet it works well in a waffle iron. The soy sauce is of course optional taste-wise but the water in it is mandatory, you need some salt anyway and while you’re at it yeah why not soy.
The waffle maker that I have is one that makes 4 square waffles at once. So about half way between Belgian and Eggo. Probably the most important thing to remember to use cooking spray. If you forget the spray you’ll end up with at least half of the egg stuck to the waffle maker. I just whisk the eggs in a bowl, with just salt and pepper. Though if you treat them like scrambled eggs and add water/milk/whatever you’ll probably get better results.
I made a fried rice waffle one time . It was awesome! Got the idea from Sam the cooking guy .
Pancakes.
Oh, you could make Waffle Biscuits which hold onto the gravy and egg… Oh my.
If you pair it with country fried steak/chicken you can have a play on chicken and waffles but southern biscuits and gravy style
Write that down write that down!
country fried steak with sausage gravy and biscuit waffles… probably the best idea ever
I’ve actually had this at a cafe is Georgia. Incredible stuff.
So hear me out…
Cheddar bay biscuit mix +
Shredded chicken +
Country gravy +
Waffle iron …
Profit!
🐔🧇❤️
> yanks calling a muffin a biscuit
Utter muppets
Now I’m confused… What do YOU call a normal North American muffin?
Like a blueberry bran one or something.
Muffin in non-North American English refers to a part-raised flatbread, like a crumpet. In North America, muffin typically refers to a sweetened quickbread baked in a mold like a large cupcake, but shockingly even less healthy. The rest of the English speaking world generally refers to this as an American muffin.
In North America, biscuit refers to a levened, typically unsweetened quickbread. For the rest of the English speaking world, a biscuit is flat, unlevened, and often sweet, like shortbread. This would be referred to in North America as a cookie.
We do love to confuse each other.
Now someone is… checks notes… “Taking the piss” which either means giving us yanks shit or genuinely confused about how we could be confused… I think?
I’m a Damned Yankee that used to just be a Yankee working for a company headquartered in Scotland & Alabama for ten years. I don’t know anymore!
In Germany, “Keks” refers to an English-style biscuit but the word is derived from English cake, while “Biskuit” means sponge cake even though, just like Zwieback, it means “twice baked”. For some very odd reason English and French actually agree on the meaning of biscuit but neither bake theirs twice.
This kind of word jumble is why I love languages. There’s so often interesting history tied up in the etymology of a word or, like this, it’s just insanity.
Footmuffin
Who invented the word muppet?
Is that not a scone tho?
This is like when a caveman realized his cave wife had another hole
How’d they even procreate before that moment?
when the caveman looks at you and realizes… there’s always another hole
If motivated, more holes can be created.
I did this with stuffing over Thanksgiving
Okay the initial post sounded kinda nasty but stuffing waffles sounds amazing
I think you’ve eaten one too many pancakes.
Probably haha
I think Sam The Cooking Guy did that as well 😎
Take Jimmy Dean sausage meat, the one in the plastic tube, and spread it over a sheet of cheddar bay biscuit dough. Roll it into a log and slice it at a half inch thick spirals. Bake in the oven at 350 freedom until golden brown. Dip the top in the supplied seasoning prepared as directed. Enjoy cheddar bay biscuit sausage rolls.
You are just baking from scratch, but more it’s expensive and less healthy.
My man, wait until you discover spices. You can make anything “spicy” or “garlic” flavored.
My man, wait until you discover spices. You can make anything “spicy” or “garlic” flavored.
You mean make everything garlic flavor.
Shout out to garlic
It’s my favorite gender
If you hear “sausage cheddar biscuits” and think, “well that sounds unhealthy!” while clutching your pearls, then you don’t understand what’s going on here.
By reading a recipe really quickly and making your own, it will taste better and be healthier and cheaper. That’s the point.
Your point is stupid because no matter how you make a sausage cheddar biscuit loaf, it’s going to be unhealthy.
Less processed? Yes. More tasty? Maybe. More healthy? No. Easier? No. Faster? No. Cheaper? Negligible.
Sounds great. I use it for a bunch of stuff… breakfast pizza crust, casserole topping.
You say that as if a Red Lobster Cheddar Bay Biscuit waffle was on the same level as lowly breakfast pizza crust!
Might I suggest while Krispy Kreme sugar-glazed ring doughnuts?
A prophet is among us!
Your scientists were so preoccupied with whether or not they could, they didn’t stop to think if they should.
I bet this is good with maple syrup
This is like when a caveman realized his cave wife had another hole
I bet this is good with maple syrup
Currently, these separate comments appear next to each other for me, and I absolutely love it
Hmm, applesauce or apple butter?
Applesauce or apple butter on a waffle? Are you some sort of Philistine?
Apple butter on a waffle (a normal one anyway) or pancake is hella good.
Apple sauce on a waffle, tho…
Good or not, it’s out of order! Syrup is for pancakes and waffles. Everyone knows this. It’s time you accepted it and saved your applesauce for trading with Ace and Spike.
My point was the cheddar-apple link is strong, but what apple flavor? I suppose you would like an apple syrup. Fine. Light or dark apple flavor? That’s the real question.
Yes! Of course apple syrup would be acceptable! Because it’s syrup! And light or dark doesn’t matter.
Here is the rule for putting something sweet and flavorful on a waffle-
Is it a sauce? Do not put it on a waffle.
Is it flavored butter? Do not put it on a waffle.
Is it syrup? Put it on a waffle.
Look, I didn’t invent these rules. This is in the constitution.
Edit: Creams of the whipped variety are also allowed.
Syrup is for children. Neither pancakes nor waffles require anything more than high quality butter which i suspect would do nicely on your cheddar bay waffles as well.
You’re right on. They even come with a spice packet to mix into melted butter
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Piped is a privacy-respecting open-source alternative frontend to YouTube.
I’m open-source; check me out at GitHub.
Are you some sort of Philistine?
Some sort? All sorts.
Okay, fair enough.
Latke mix on the waffle maker, that’s what you use the apple sauce to top.
