3/18/2024 0 Comments Waffle love menu calories![]() I can get behind this trend, as anything that promotes our friend the waffle is OK with me. There has also been a recent effort to incorporate waffles into savory non-breakfast food. ![]() But all it takes is one look back at that European innkeeper/vendor from 1567 and there you are. Or if you have multiple hungry children and need to fill out those corners to feed them faster. And they should be, if you are a company making frozen waffles or electric waffle irons and need an efficient shape for filling boxes. There are, of course, seriously misinformed people who think waffles should be square. Dusted with confectioner’s sugar and topped with strawberries and whipped cream, they were more of an any-time-of-day treat than a by-then traditional American breakfast item. Those were popularized in the US at a couple of expositions, most notably the 1964 World’s Fair in New York. But what we think of as the Belgian Waffle is more related to another early variety – called the Brussels Waffle, that was fluffier and made with deeper indentations. Belgium, in particular, developed the Liege waffle into a kind of street food, which was made from a variation on a brioche bread dough and pearl sugar that would caramelize for a sweet, crispy exterior. Could this painting depict an early chain of European inns that promoted business by promising free morning meals? Northern European areas of Germany, France and (of course) Belgium seem to have been Waffle Central. But by 1567, waffles were common enough to show up in art. ![]() Life can be so hard.Ī little research indicates that the waffle goes back to, well, nobody really knows because medieval advertising was just not very good. Well, except for the little rock-hard pieces of individually foil-wrapped butter that are such a pain to open and spread before pouring syrup. If you can avoid the 9-year-old who insists on making two waffles for each member of the family (and who over-pours on the syrup so that it drizzles the floor as he carries the flimsy plates, the free hotel waffle is a great thing. Those free waffles are often the only genuinely good part of the buffet, that often includes sausage that tastes like, well, I’m not sure, or instant scrambled eggs that have gotten crispy from too much time spent in the steam table. It is the one thing I look forward to on almost any hotel stay. I suddenly feel so manipulated.ĭo you remember the first time you went to a hotel and were greeted by one of those big, heavy-duty flipover waffle irons as part of the “complementary breakfast”? Oh boy, I certainly do. The owner was decided to christen the place with the name of the highest-priced item on the menu. I recall reading one time about the beginnings of the Waffle House chain of little modern day diners situated mostly at exits from interstate highways. At that point, waffle-love succumbs to value-love, and I stare wistfully at the table of anyone who throws the budget to the winds and opts for the waffle. By the time you add some eggs and a side of your favorite cured breakfast meat you could have almost bought another entire meal. Most breakfast-all-day restaurants will load you up with eggs, bacon or sausage, and a plate of pancakes for right about the same price they charge for a single, naked waffle. Waffles are almost never my go-to when getting breakfast out because they are a losing value proposition on any breakfast menu. And when waffles were on someone’s mind, the same stuff came with waffle directions and were a functional substitute – with a little added sugar, anyway. But then along came the big bags of just-add-water pancake mix that was a much simpler proposition – with the side benefit of faster turnaround time for shoveling griddle cakes out to hungry kids. ![]() I have Mom’s recipe today (in her own handwriting on the original recipe card, which adds to the enjoyment) and have made them a handful of times during my adult life.
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