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Waffles - What's Your Favorite Type??

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treb Feb 9, 2014 03:44 PM

Waffles, mmmmmm....... Belgium Style light airy and crisp, nicely browned on the outside. Every divit soaked in melted butter, drizzled in maple syrup. I'll even throw in Italian pizelles, great anise flavor or maybe with a hint of orange. Hey they're done on an iron. Don't forget the waffle sugar cone for ice cream, I can just eat them by themselves.

What are your favorite waffles, old school thinner and doughier or tall and crisp.

Favorite toppings fresh strawberries, whipped cream or studded with crisp bacon and loaded with syrup.

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  1. h
    HillJ RE: treb Feb 9, 2014 03:58 PM

    There is an ice cream shop in New Hope PA,Gerenser's Exotic Ice Cream, that makes made to order waffles while you pick out which homemade ice cream you want sandwiched btwn the two waffles. Warm and toasty, the ice cream would slightly melt. So good, four napkins and a park bench good.. My fav way to enjoy waffles.
    http://www.gerensersexoticicecream.com/ check out the flavors. Worth the trip!

    1 Reply
    1. re: HillJ
      t
      treb RE: HillJ Feb 10, 2014 07:00 AM

      Oh yes, ice cream in the middle of two crisp waffles, wonderful!

    2. grampart RE: treb Feb 9, 2014 04:04 PM

      I had my first Belgium Waffle at the 1964 World's Fair. Strawberries and whipped cream on the best waffle I ever had and they cost a whole dollar! About 40 years later, while on vacation in Zakopane Poland, I had what is called a Gofry which is pretty much an over-the-top version of that World's Fair treat. Can't remember the price, but it was a bargain!

       
      7 Replies
      1. re: grampart
        mcsheridan RE: grampart Feb 9, 2014 04:19 PM

        I too had my first Belgian Waffle at that fair, but mine was with chocolate whipped cream. (I don't care for strawberries.). It remains in my taste memory to this day. If I encountered one like that again, nothing between me and it would be safe. :)

        I prefer round, thinner waffles, though, with a bit of cornmeal crunch to them, hot dripping with buttered maple syrup.

        1. re: mcsheridan
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          treb RE: mcsheridan Feb 10, 2014 07:01 AM

          Isn't is amazing how we are introduced to a taste and never forget that experience.

          1. re: treb
            The Professor RE: treb Feb 12, 2014 08:39 AM

            Oh man...I remember the Belgian Waffles at the NY World's Fair! Truly sublime.

            At he age of 12 though, I had no idea that my old man spent the equivalent of $8.00 in today's money for that simple but delicious treat!!

            1. re: The Professor
              t
              treb RE: The Professor Feb 12, 2014 09:47 AM

              $8.00, that was huge and I see that the menory has stayed with you all these years.

        2. re: grampart
          Veggo RE: grampart Feb 9, 2014 05:12 PM

          My only take away from that World's Fair was a neutron-irradiated dime in a blue plastic holder. I still have it, but I would trade it 50 years later for a good waffle!

          1. re: Veggo
            t
            treb RE: Veggo Feb 10, 2014 07:02 AM

            Do you glow at night.

            1. re: treb
              Veggo RE: treb Feb 10, 2014 10:07 AM

              horses sweat, men perspire, women glow.

        3. girloftheworld RE: treb Feb 9, 2014 04:55 PM

          i like my waffles... they are thin... savory with duck fat... and herbs

          3 Replies
          1. re: girloftheworld
            c oliver RE: girloftheworld Feb 10, 2014 11:52 AM

            I don't make waffles but a place near us has a thin, crisp nut and seed waffle. I don't get it very often but it is awfully good.

            We make jokes about those huge Belgian waffles that go by stacked high with strawberries and whipped cream. Ugh :(

            1. re: girloftheworld
              chicgail RE: girloftheworld Feb 11, 2014 07:39 PM

              Say more. Duck fat in the batter or are they cooked in it? What kind of herbs? What about some kind of pig meat added? Seems tailor-made for that.

              1. re: chicgail
                girloftheworld RE: chicgail Feb 12, 2014 11:38 AM

                I add duck fat to the batter.. and then make a herb de provence of thyme, rosemarry, lavender, orregeno,a bit of fennel pollen... then I cook the chicken thigh with duck fat and serve on top.

            2. jill kibler RE: treb Feb 9, 2014 08:17 PM

              Guafre Liegoise are my fav. Nothing on them, just their great, slightly doughy goodness with the crunchy little sugar chunks throughout.

              1 Reply
              1. re: jill kibler
                Ttrockwood RE: jill kibler Feb 9, 2014 09:19 PM

                Yes!! Warm, as is......

              2. h
                HandLikeAFist RE: treb Feb 10, 2014 01:01 AM

                I had a Belgian waffle at the 64 Fair as well. Hated it. I was sort of addicted to my mom's regular waffles. Now around LA, I only get waffles at coffee shops, but they have almost all switched from REAL small-bore waffles to lousy Belgian-style. Someday, in my my next life, probably, I want to want to try Marion Cunningham's yeast waffles.

                1 Reply
                1. re: HandLikeAFist
                  t
                  treb RE: HandLikeAFist Feb 10, 2014 06:59 AM

                  I grew up on those small bore waffles at home when my mom had time to cook some up. Also those frozen little jewels when she didn't.

                2. Karl S RE: treb Feb 10, 2014 01:46 AM

                  Yeast-raised. The famous Fannie Farmer recipe as repopularized by the late great Marion Cunningham is one of the great American canonical recipes.

                  1. Beach Chick RE: treb Feb 10, 2014 07:24 AM

                    There was a place in La Jolla, across the way from the gorgeous LJ Cove, that made the best waffle cone hot off the iron that was so dang good and after snorkeling all day, we'd walk up and get a Big Olaf waffle cone.

                    I can still smell the waffle cone scent that has fused into my cellular memory.

                    There is a Big Olaf in Catalina Island/Avalon that is fantastic and we'll be out on the mooring and that waffle cone will waif on up and its a mad dash to the dinghy..sometimes will just jump off the hard top and swim to shore but you have to find a place to put your $$.

                    You'd have to covet the cone since the 'sky rats'seagulls would be all over it if you weren't watching.

                    2 Replies
                    1. re: Beach Chick
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                      treb RE: Beach Chick Feb 10, 2014 09:43 AM

                      Warm fresh sugar cones, yummmmmmm! Making me want one, like now!

                      1. re: Beach Chick
                        h
                        HandLikeAFist RE: Beach Chick Feb 10, 2014 11:12 AM

                        I think there was a waffle shop in La Jolla was called John's. J. Edgar Hoover and his Clyde used to breakfast there while on holidays. Same place? Breakfast rather than cone waffles.

                      2. grampart RE: treb Feb 10, 2014 07:25 AM

                        This 1956 ad looks very familiar. I was 9 and my mom didn't do waffles.....or buy pure maple syrup.

                         
                        1 Reply
                        1. re: grampart
                          t
                          treb RE: grampart Feb 10, 2014 09:46 AM

                          Well at least you were half way there with the real syrup. I always liked warm waffles just filled with butter, nothing else because my mom only bought Karo Syrup, yuck! she loved that stuff.

                        2. h
                          HeyImBack RE: treb Feb 10, 2014 03:50 PM

                          I was in Victoria, B.C. last summer and had the most fantastic Belgian dessert waffle at a waffle place downtown. It was a white batter, and the waffle itself was studded with tons of dark chocolate chunks. They topped it w/ mounds of whipped cream and chocolate sauce. Omg, my DS and I still talk about that waffle. It can't be that difficult to recreate at home.

                          2 Replies
                          1. re: HeyImBack
                            t
                            treb RE: HeyImBack Feb 10, 2014 04:44 PM

                            Did you ask about the batter? Curious why is was white.

                            1. re: treb
                              h
                              HeyImBack RE: treb Feb 11, 2014 03:23 PM

                              I didn't. And when I say "white," I don't mean white-white. I mean a plain, normal waffle batter. Sorry I wasn't clearer.

                          2. k
                            Kelli2006 RE: treb Feb 11, 2014 07:03 PM

                            I like them tall and crisp with a yeast raised batter. The batter should ferment for 6-8 hours.

                            1 Reply
                            1. re: Kelli2006
                              t
                              treb RE: Kelli2006 Feb 12, 2014 09:46 AM

                              I'm going to try the fermenting, sounds like that process will add some good flavor.

                            2. chicgail RE: treb Feb 11, 2014 07:42 PM

                              I have an amazing family recipe for rice waffles - no, not gluten free - but rather a pretty straight-on waffle batter with leftover white rice folded into the batter along with egg whites beaten stiff. The result is that that the egg whites make them very light and the rice makes them very chewy.

                              2 Replies
                              1. re: chicgail
                                t
                                treb RE: chicgail Feb 12, 2014 07:20 AM

                                I bet the rice flour makes them real crisp.

                                1. re: treb
                                  chicgail RE: treb Feb 12, 2014 09:12 AM

                                  Not rice flour. Real cooked leftover rice (even from your last Chinese takeout). And the result is light, chewy and crispy.

                              2. j
                                Jenny Ondioline RE: treb Feb 12, 2014 07:46 AM

                                Belgian waffles can pound sand. Old school small-tread waffles made with a yeast batter.

                                1 Reply
                                1. re: Jenny Ondioline
                                  t
                                  treb RE: Jenny Ondioline Feb 12, 2014 09:49 AM

                                  Yah, that was what I was brought up on. My mom had one of those standard waffle makers, we used it a lot. It influenced me to but my first Nike Waffle Trainers long ago!

                                2. t
                                  Tara57 RE: treb Feb 12, 2014 08:03 AM

                                  I love to use the waffle maker at hotel breakfast buffets. I just have to make one every time.

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