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Waffle Barn Is Open


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#16 ducky

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Posted 29 January 2008 - 07:28 AM

QUOTE(Darthvader @ Jan 28 2008, 10:07 PM) View Post
I saw a place in NY city that sells only muffin tops, it was really good!


Was it called, "Top 'O The Muffin To You!"?



#17 john

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Posted 29 January 2008 - 08:19 AM

QUOTE(Darthvader @ Jan 28 2008, 10:07 PM) View Post
I saw a place in NY city that sells only muffin tops, it was really good!


...but what do they do with all the bottoms of the muffins? Give them to the homeless?


#18 supermom

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Posted 29 January 2008 - 08:27 AM

I look forward to trying the place out.

In Granite Bay, they used to have a muffin store in the shopping area next to the Raley's on Douglas.

Them were some yummy muffins.

Much better than the stuff Starbucks sells.

#19 mrdavex

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Posted 29 January 2008 - 09:05 AM

QUOTE(Darthvader @ Jan 28 2008, 05:40 PM) View Post
Actually the Mexicans are still in back, they are just making waffles and breakfast burritos now.


I guess Spicy will give this place a 1-. Any waffle house that does not have chefs from Belgium should not be in business.
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#20 supermom

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Posted 29 January 2008 - 09:10 AM

What?

That's silly.

Wafflehouse's in the US are landmarks. Map key legends. Everyone goes to 'em so everyone understands peoples directions.

"Ya' sure just drive straight till you go by the wafflehouse then turn right",,,etc.

Don't need Belgiums to flip over a waffle. Just a good quality kitchenaid waffle maker and some bisquick.

Maybe some strawberry preserves and cool whip.

A mug of strong, black coffee.

And a good looking partner to sit across from and enjoy their company while you chow down on the best part of the days meal. Breakfast.

ummmmmmmm........

#21 ducky

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Posted 29 January 2008 - 09:15 AM

Waffles are good, but not as good as a good aebelskivers with preserves like grandma used to make.

#22 stangage70

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Posted 29 January 2008 - 09:33 AM

QUOTE(supermom @ Jan 29 2008, 09:10 AM) View Post
Don't need Belgiums to flip over a waffle. Just a good quality kitchenaid waffle maker and some bisquick.

Maybe some strawberry preserves and cool whip.


Bisquick? Coolwhip?

I guess I should not expect more, but this does not entice me...
The two together make me feel unsettled.

#23 supermom

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Posted 29 January 2008 - 09:55 AM

This weekend I made chocolate chip pancakes with cool whip for the kids.

They seemed to like it fine.

It's not a far stretch to put cool whip on waffles.

Pretty tasty with spicy apples and such.

#24 mrdavex

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Posted 29 January 2008 - 09:57 AM

QUOTE(stangage70 @ Jan 29 2008, 09:33 AM) View Post
Bisquick? Coolwhip?

I guess I should not expect more, but this does not entice me...
The two together make me feel unsettled.


+1!!

I want a batter made from scratch and real whipped cream.
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#25 mylo

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Posted 29 January 2008 - 09:59 AM

Oh great, here come the waffle snobs wink.gif
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#26 ducky

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Posted 29 January 2008 - 10:17 AM

QUOTE(mylo @ Jan 29 2008, 09:59 AM) View Post
Oh great, here come the waffle snobs wink.gif


Yes, yes, but you have to admit unless you beat the egg whites separately before adding them to the batter you may as well call them concreet waffels and use them for Frisbees. tongue.gif

#27 Deb aka Resume Lady

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Posted 29 January 2008 - 10:29 AM

QUOTE(ducky @ Jan 29 2008, 10:17 AM) View Post
Yes, yes, but you have to admit unless you beat the egg whites separately before adding them to the batter you may as well call them concreet waffels and use them for Frisbees. tongue.gif



You got that right!


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#28 mrdavex

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Posted 29 January 2008 - 10:33 AM

QUOTE(Resume Lady @ Jan 29 2008, 10:29 AM) View Post
You got that right!


And you need to use yeast, not baking powder or soda.
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#29 Deb aka Resume Lady

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Posted 29 January 2008 - 10:35 AM

QUOTE(mrdavex @ Jan 29 2008, 10:33 AM) View Post
And you need to use yeast, not baking powder or soda.



Interesting! The recipe I've used for years calls for baking powder and baking soda. The waffles are darned good and always a big hit. What's the advantage/difference in using yeast?
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#30 Deb aka Resume Lady

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Posted 29 January 2008 - 10:38 AM

Maybe it has to do with what type of waffles you make. I make Belgian waffles... here's a link to an article about Belgian waffles (no yeast): http://www.geocities...830/bbwaff.html
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