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Daniel
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Waffleizer is going to be a book. What's the book going to be like? The book will feature dozens of new recipes, along with new takes on the most popular recipes from this blog. Is there a lot of great stuff in the works? I'm glad you asked. Absolutely, yes. When will the book come out? In a few months. You should do something else while you wait. (May I suggest preordering on Amazon, Barnes & Noble or Indiebound?) How can I find out more? For updates, follow Waffleizer on Twitter or Facebook. (Are you a first-time visitor to the... Continue reading
Posted Nov 13, 2012 at Waffleizer
So glad to hear you liked them.
Toggle Commented Apr 15, 2012 on Overnight waffles at Waffleizer
I think you should try it.
Toggle Commented Feb 13, 2012 on Waffled cinnamon buns at Waffleizer
I've made these many times with this recipe. You might be able to use buttermilk; I use milk.
Toggle Commented Feb 5, 2012 on Overnight waffles at Waffleizer
The buttermilk recipe is in the book.
Toggle Commented Jan 7, 2012 on Overnight waffles at Waffleizer
Wait. DQ serves waffled sandwiches? I didn't know this. In any case, glad to hear your sandwich worked out.
Toggle Commented Jun 1, 2011 on Waffle iron panini, part one at Waffleizer
Ha! You've got a beautiful blog. I'm so glad you stopped by to say something.
Toggle Commented Jan 14, 2011 on Waffled brandade at Waffleizer
Those look fantastic! Well done.
Toggle Commented Jan 13, 2011 on Recipe: Waffled soft pretzels at Waffleizer
There's always next year.
Toggle Commented Dec 10, 2010 on Waffled macaroni and cheese at Waffleizer
Well, I'll tell you what's NOT optional: the comma before "optional." How did I miss that? Eesh. Fixed.
Oh wow. Great idea. If you know ahead of time that you're going to waffle it, this sounds like it might be the way to go.
Toggle Commented Aug 24, 2010 on Waffled macaroni and cheese at Waffleizer
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Really, this isn't so much a post about how to make macaroni and cheese as it is a post about what to do with leftover macaroni and cheese. So I will let you find your own path to macaroni and cheese. If you make the macaroni and cheese specifically for this purpose, that's fine too, of course. But you're going to have to let it cool in the refrigerator for a while. It needs to be easy to handle. Because you're going to abuse it. There were a lot of false starts on waffling macaroni and cheese. At first I... Continue reading
Posted Aug 10, 2010 at Waffleizer
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I would not mind.
Toggle Commented Aug 5, 2010 on Recipe: Waffled cornbread at Waffleizer
coppertone24 - Wow. Good eye. And, yeah, I can easily see putting some cole slaw on a pulled pork sandwich. Lillian - That sounds like a great combo. The chili would settle nicely into the divots of the cornbread.
Toggle Commented Aug 4, 2010 on Recipe: Waffled cornbread at Waffleizer
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Notice anything ... different? I bit the bullet and bought a Belgian waffle iron. For my next blog, I'm just going to do this blog all over again, only with a different waffle iron. No. I'm just kidding. Can you imagine? Anyway. Waffled cornbread has been easily the second-most-requested item on this blog. I've shied away from it because people who make cornbread have definite opinions about it. This contrasts sharply with my definite ignorance about it. In the comments below, you can yell at me about how I'm doing it wrong. I'm not someone who makes cornbread. I mean,... Continue reading
Posted Aug 2, 2010 at Waffleizer
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Great point. I added "until opaque" to the directions. Raw squid are sort of translucent. They become milky white and opaque when cooked. That's perhaps less true with the tentacles (the milky white part, at least), but they cook so quickly it's practically impossible to undercook them. Once the bodies are done, the tentacles certainly are.
Toggle Commented Jul 29, 2010 on Recipe: Waffled squid salad at Waffleizer
Robin - I thought about suggesting that — it seems perfectly reasonable to me — but I didn't want to push it. I'm glad you said it. Your second point about the sacrificial waffle is a good one, too. Maybe a savory version with chives and/or soy sauce? One of the problems is that by that point, most of the squid is fairly burnt. On the plus side, it usually only takes one waffle to get the job done. In this case I made just half a batch of batter. Susan - Thanks for saying that. I really appreciate the sentiment behind it, but everything comes to an end. The only question is whether it ends neatly or gets awkward for everyone.
Toggle Commented Jul 22, 2010 on Recipe: Waffled squid salad at Waffleizer
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Will this leave your waffle iron a mess? Probably. Probably an unholy mess. When I finished, the grids were coated in a thin film of squid — my waffle iron's very own marine layer. I did what I always do: patiently scraped up the biggest offending chunks with a silicone spatula, and then made a batch of waffles (out of waffle batter — and you have to love that I need to specify that) to lift out the rest of the nasty bits. The waffles were nothing you'd want to eat, but by the time they were done cooking they... Continue reading
Posted Jul 20, 2010 at Waffleizer
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Good questions. The buns rose for about an hour before they went onto the waffle iron. I did try cutting them thinner than half an inch, but even half an inch was a struggle. I even used dental floss to cleave them, but it was still tough. Good point about chilling the dough. That might make things easier. Maybe a thin enough slice in combination with a Belgian-style waffle iron would do the trick.
Toggle Commented Jul 16, 2010 on Waffled cinnamon buns at Waffleizer
You may well be right. One of the limitations I had to put on the blog from the outset was the waffle iron. In part, it was because I couldn't afford another waffle iron. But it was also because, even among Belgian-style waffle irons, there would be such variation that I would never be able to test all of them. From the feedback I've gotten, I can say that some things definitely work better or worse in a Belgian-style model. And this could be one of the things that works better.
Toggle Commented Jul 16, 2010 on Waffled cinnamon buns at Waffleizer
Lynne - Looking forward to your findings. Krank - I think that would count as waffleized, sure. I very much like the idea, but I don't know if it would be pliable enough to be rolled.
Toggle Commented Jul 15, 2010 on Waffled cinnamon buns at Waffleizer
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It's been hot. I'm sure a lot of you will nod your heads — languidly — in agreement. Specifically, my apartment has been hotter than the surface of the sun. (I'm not exaggerating. Just rounding up.) It's not the sort of thing that draws me into the kitchen. And yet I've been working on these waffled cinnamon buns for weeks. There have been a lot of missteps. And they could still stand to be improved upon. My ideal waffled cinnamon bun — the one I had in my head before I started in on this — showcases the distinctive swirl... Continue reading
Posted Jul 13, 2010 at Waffleizer
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It's true. Everyone has to start somewhere. You could do worse than starting with waffles.
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If waffling doughnuts stirred in me a certain ambivalence — just because you can, does that mean you should? — quesadillas are on firmer footing. And we'll get to them in a minute. As great a success as these quesadillas are, they're tinged by ... well, not failure. Let's call it unsuccess. I tried to get Rick Bayless to appear on the blog. Only I didn't talk to him, because I'm not just going to walk up to him and ask. And I didn't even talk to someone on his staff. A friend talked to someone on his staff. And... Continue reading
Posted Jun 29, 2010 at Waffleizer
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Sometimes the answer to "Will it waffle?" is "Sure ... I guess." This one is really ridiculous. I'm not even sure it "counts." Yes, the dough goes in the waffle iron. But it doesn't cook there. In fact, for this to work, you want to leave the dough in the waffle iron only briefly. And then you still need to bring a pot of oil to 350 degrees. Which raises the question: Why would you involve the waffle iron? Which I don't have the answer to. Not the why, anyway. Just the how. At any rate, here's the most important... Continue reading
Posted Jun 22, 2010 at Waffleizer
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