Editor’s Note: We here at ES are big fans of the movement to cook all foods inside a waffle iron, so we’re happy to have Matt from WaffleMakers.net join us this week to talk about an important new development: waffle cookies.
What is better than cookies? Really, think about it…The answer, of course, is giant cookies.
So why else would you want to make cookies in a waffle maker? First of all, it is incredibly quick (anywhere from 2 to 4 minutes). Secondly, while the taste of the cookies isn’t remarkably different, the texture is completely transformed. Instead of being crunchy the whole way through, waffle cookies have a crispy shell with a soft, doughy inner. Real melt-in-your-mouth stuff. Lastly, unlike regular cookies, waffle cookies have the pockets and gullies that a waffle would have, which is perfect for spooning in generous amounts of whipped cream or any other topping you might fancy.
Any more questions?
Waffle Iron CookiesRead More›
Editor’s Note: Lisa Fox, owner of FINO restaurant in Austin and blogger at For The Love of Food, shares this recipe for FINO’s perfect waffles. The secret: yeast, proofed overnight, for a waffle that is perfectly crispy on the outside, light and airy inside, and full of flavor all around.
The night before:
Combine and let stand 10 minutes…
½ cup warm water
1 tablespoon sugar
1 packet active dry yeast
2 cups warm whole milk
½ cup melted butter
1 teaspoon salt
Beat in 2 cups flour until smooth…
Wrap bowl tightly with plastic wrap, let stand out on the counter overnight.Read More›
Foodwise, Seattle does a lot of things right. Seafood, apples, cherries, Pike Place Market, etc… Good job, go Northwest, most of the time I am very proud of the culture here.
BUT! Sometimes I am just embarrassed for this city. Such an incident occurred today when I was out grabbing some groceries at the market near my office. The special of the day:
You guys. YOU GUYSSSSS. I know Seattle isn’t known for its amazing, authentic soul food, but COME ON. Chicken ‘n’ waffles, but the waffles are legit EGGOS wrapped in saran wrap?! A whole box of Eggos costs less than $6.99. This is total pandering to the “southern food trend,” and I don’t like it one bit.
From what I’ve seen so far, there are two philosophies on farmers’ markets. One is of the hyper-local paradigm. Everything sold at the market must be grown within a 200-ish mile radius of the market. Produce should be grown with respect to the environment (no-no on harmful pesticides) and animals should be treated like animals, with room to hang outside and eat what their bodies are meant to eat (not corn, corn, corn, corn, corn). If vendors sell prepared food they must also adhere to locally grown ingredients and use the least amount of packaging possible.
Then there’s the farmers’ market that features produce, as well as crafts and ready made food, without abiding to an all-local creed.
A carbon footprint rant will have to wait for another day, as I found the latter type of market (raved about here) in Long Beach, California. Most of the produce came from a few hours from SoCal. But not all vendors followed. This is where I found Patrick Pirson and his hyper-authentic, yet totally not locally sourced waffles.Read More›
Despite being total Williams Sonoma geeks, most of us ESers tend to live in tiny city apartments, which means we shy away from buying unitaskers. But that doesn’t mean you have to cook every meal in the same cast iron pan, because with a little creativity you can turn that unitastker into a multitasker.
Which brings us to our favorite new food blog, Waffleizer, in which blogger Dan and some friends answer the eternal question, Will It Waffle? That is, can foods traditionally cooked on the stove or oven be made in a waffle iron? And might that in fact make them better?