On Mon 25 Jul 2005 10:23:47p, Alexis wrote in rec.food.cooking:
>
>
> Wayne Boatwright wrote:
>> On Mon 25 Jul 2005 09:43:21p, Alexis wrote in rec.food.cooking:
>>
>> >
>> >
>> > Wayne Boatwright wrote:
>> >>
>> >> Terry, I have a very inexpensive "Morning Baker" waffle iron by
>> >> Proctor-Silex. At the time I bought it they made 2 models, one with
>> >> a regular grid and one with a Belgium grid. I bought the regular.
>> >> Over the years I've had half a dozen waffle irons and have gotten
>> >> the best results with this one. It's non-stick and very easy to
>> >> clean. I've never timed it, but I think it takes 10 minutes or less
>> >> to bake a waffle. It makes 1 round waffle suitable for 1 serving.
>> >
>> > I have the Belgium grid Proctor-Silex one. I bought it used, and
>> > I've had it for 6 or so years now. I agree with Wayne -- non-stick
>> > (although I do also butter or spray the surface before I make
>> > waffles, just to be careful) and easy to wipe clean. I know for a
>> > fact it takes less than 10 minutes to make an excellent, evenly
>> > cooked waffle -- 1 round waffle, suitable for 1 serving (it doesn't
>> > have the lines that divide the waffle into quarters).
>>
>> Yes, true for the Belgium style grid. The regular grid does that the
>> dividing lines for quarters.
>>
>> > My "favorite" waffle to make with it is a cornbread waffle to have
>> > with stew or chili.
>>
>> That sounds good, Alexis. Could you post the recipe for the cornbread
>> waffle?
>
> Um, recipe. Yeah. A recipe. Okay, sure.
>
> Cornbread is, IMO, a highly personal thing. Some folks like it sweeter
> than other folks, so essentially what I do is make a regular cornbread
> batter, but slighly thicker than normal (reduce the liquid by maybe a
> quarter cup or one-third cup, then add it back in by tablespoon until
> the batter is similar to what you'd expect to see in a breakfast-waffle
> batter. I like my cornbread with whole corn kernels, and that also
> will usually mean reducing the liquid by a bit. Add 3 Tablespoons
> melted butter or shortening (I use butter) and then let the batter rest
> for about 5 minutes. Grease the waffle iron (with butter or a cooking
> spray) before making your first waffle. I usually re-butter the iron
> after every 2-3 waffles.
>
> These can be frozen (if you want) or refrigerated. To reheat them, use
> the toaster. They are thick enough and get a solid enough surface to
> stand up to the toasting well.
>
> Sorry, I know it's not exact, but it's not always a "measure" recipe.
> Actually, Jiffy corn muffin mix (the really inexpensive stuff in the
> blue and white box) seems to work just as well, usually, as making it
> from scratch.
Thanks, Alexis. I didn't understand that you meant using a cornbread
batter. That I can do, and I have my favorite. I like the idea about the
corn kernals, and I'll follow your tip about the consistency of the
batter.
I would also enjoy eating these for breakfast with sorghum.
--
Wayne Boatwright *¿*
____________________________________________
Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974
---
avast! Antivirus: Outbound message clean.
Virus Database (VPS): 0530-0, 07/25/2005
Tested on: 7/25/2005 10:28:23 PM
avast! - copyright (c) 1988-2005 ALWIL Software.
http://www.avast.com