Thanks for the kind thoughts everyone! I appreciate it!
Corned beef hash & angel food cake are on the list!
You can say an entire rosary waiting on the Polaffles to be done. They take much longer than most other waffled items.
L2B those waffles look awesome! The broffle was all brownie batter...a little thinner than what would be used if making brownies the traditional way. It got a nice little crisp to it (not too much) after I removed it. One thing I learned wafflin' with a thin batter is that it's important not to get too close to the edge while pouring (circle he center & middle perimeter) or it easly errupts like Waff Vesuvuis with what seems to be thousands of gallons of hot molten batter spilling from the sides. I pour...close it as quickly as possible & no peeking for at least 3 minutes with batter or it'll stick to the top & make a mess.
Today I made Wafalafels...falafel waffles.
I made a falafel base but replaced a portion of the parsley (all of the cilantro) a standard recipe usually calls for & added garlic onion some minced olives pickled banana peppers & an egg. I let it chill for 30 minutes & crossed my fingers...
I added a little flour to hold it together but not enough to form a stiff ball.
I didn't know what to expect when I opened it but I did anticipate that it would need a little oil & color & it did need a tan...
I had achiote oil (grapeseed oil with annatto) ready to brush & in the end it turned out really really good! Nice rich color & great flavor...crisp outside texture & the inside was moist...
It made tzatziki sauce for the side (sour cream Greek yogurt cucumber onion garlic
a splash of Champagne vinegar a little of the leftover olives & peppers assorted spices & feta cheese)...
Good lunch for Good Friday.
Gen. MacAffle mac & cheese waffles are next.
post edited by CCinNJ - 2014/04/18 19:10:43