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.
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.
… 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. =)
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.
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.
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.
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