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(Woman) EMILY, SAM, TIME TO GET UP, BREAKFAST.
COME ON, KIDS.
(knocking) HMM, WHO COULD THAT BE?
THAT'S STRANGE, NOBODY'S THERE?
MY GOODNESS, MY WAFFLES.
(Man) HMM, MAYBE I'VE GOT ENOUGH TIME
FOR A COUPLE OF WAFFLES AND MAYBE THE CROSSWORD PUZZLE.
THAT SOUNDS LIKE A GOOD IDEA.
(telephone ringing) AAH, WHO COULD THAT BE?
HELLO, HELLO, HELLO?
OH, DON'T WASTE MY TIME.
AT LEAST I GOT MY...
WHOOP, WHERE ARE MY WAFFLES?
BUSTER, BUSTER, GET IN HERE, GET IN HERE.
(voice on radio) AND WITH HIGHS IN THE 70s, IT LOOKS LIKE
ANOTHER SUNNY DAY OUT HERE THIS SUMMER.
BUT HEY, KIDS, LOOKS LIKE THERE IS A CLOUD IN THAT SILVER LINING.
POLICE REPORT THIS MORNING THAT SEVERAL HOMES IN THE AREA
HAVE BEEN BROKEN INTO JUST THIS MORNING,
AND ALTHOUGH OFFICIALS CAN'T SAY YET
WHETHER THE INVASIONS HAVE BEEN THE WORK
OF A HIGHLY ORGANIZED GROUP OR ONE DETERMINED INDIVIDUAL,
THEY DO KNOW THAT THE ONLY THING
THAT HAS BEEN TAKEN AT THIS POINT IS...
GET THIS -- WAFFLES, SO LOCK THOSE KITCHEN DOORS.
I'M THE WAFFLER.
I'M A CRUSADER, BATTLING TO SAVE
COMMON, EVERYDAY, DECENT FOLK
FROM THE SOUL-STIFLING POWER OF MEDIOCRE WAFFLES.
OH SURE, YOU COULD SAY THAT IT'S STEALING,
BUT I WOULD SAY THAT I'M NOT TAKING ANYTHING
ANYONE WANTS IN THE FIRST PLACE.
WAFFLES, THAT IS, REAL WAFFLES,
ARE SOME OF THE MOST SUBLIME CULINARY ITEMS ON EARTH,
NOT TO MENTION FINE MULTI-TASKERS,
BUT THEIR UNIQUE SHAPE, AND CRUST CHARACTERISTICS,
MAKE THEM ESPECIALLY ATTRACTIVE
TO FOOD STUFF MANUFACTURERS WHO HAVE FLOODED THE MARKET
WITH COUNTERFEIT WAFFLE WANNABES,
FLOPPY, FLAVORLESS, FACTORY FOOD.
SO IF I HAVEN'T HIT YOUR HOUSE YET,
DO YOURSELF A FAVOR AND TOSS OUT THE GRIM
STORE-BOUGHT GRIDS OF YOURS, BECAUSE REAL WAFFLES,
PERHAPS MORE THAN ANY OTHER FOOD ON EARTH ARE...
♪♪
WAFFLES DISTINGUISH THEMSELVES BY VIRTUE
OF A CURIOUS AND CURIOUSLY EFFECTIVE SHAPE.
I MEAN, JUST LOOK AT IT.
I MEAN, BESIDES KEEPING MELTED BUTTER AND SYRUP PROPERLY CONTAINED,
THIS UNIQUE THREE-DIMENSIONAL GRID CREATES A STRANGE ANOMALY.
THE WAFFLE HAS MORE OUTSIDE THAN INSIDE.
IT'S JUST AS SIMPLE AS THAT.
NOW HOW COULD SUCH A STRANGE OTHER WORLDLY DESIGN COME INTO BEING?
SOME CULINARY ANTHROPOLOGISTS
BELIEVE THAT THE ANSWER IS IN A PENGUIN TANK.
OW!
OH, OH, OH, I WASN'T DONE WITH MY BREAKFAST.
WHAT'S THIS HAVE TO DO WITH WAFFLES?
WELL, ALTON, THE WORDS "WAFFLE" AND "WAFER"
BOTH DERIVED FROM THE SAME OLD GERMAN ROOT WORD WAFEL ,
WHICH IS ALSO RELATED TO WORDS THAT MEAN "WEAVE" AND "HONEYCOMB"
WHICH COULD BE THE PRECURSOR
TO THE GRID PATTERN ON THE MODERN WAFFLE.
OKAY, WHAT'S THAT GOT TO DO WITH CHURCH?
OW!
WAFERS WERE ORIGINALLY COMMUNION WAFERS.
BACK IN THE MIDDLE AGES, THE MONASTERIES
WERE IN CHARGE OF BAKING THE COMMUNION WAFERS,
BUT THEY WERE ONE OF THE FEW FOODS
THAT PEOPLE COULD EAT DURING FASTING PERIODS.
SO THERE WAS A BIG DEMAND.
EVENTUALLY, THE SECULAR BAKERIES GOT INTO THE ACT,
AND THEY STARTED MAKING BIGGER AND FANCIER
WITH ELABORATE DESIGNS AND PATTERNS ON THE TOP.
MAKES SENSE.
SUCH WAFERS ARE STILL ASSOCIATED WITH CERTAIN CELEBRATIONS IN EUROPE,
SUCH AS THE 12th NIGHT CELEBRATION,
THAT'S CELEBRATED IN PLACES LIKE HOLLAND,
WHERE THE ORIGINAL PILGRIMS FIRST HUNG OUT
FOR ABOUT TEN YEARS BEFORE COMING TO THE NEW WORLD.
YEAH, WE DID A SHOW ON DOUGHNUTS
AND DEALT WITH THAT WHOLE HOLLAND THING.
OH, OH, OH, OH, I WISH YOU'D QUIT THAT.
THE GERMAN WAFEL BECAME THE MEDIEVAL FRENCH
GAUFRE WHICH EVENTUALLY BECAME GAUFRETTE .
NOW THE CLOSEST THING WE HAVE TO GAUFRETTE
IN THE UNITED STATES IS THE ICE CREAM CONE.
DEUX, S'IL VOUS PLAIT.
MERCI.
(French accent) WHATEVER.
LOOK AT YOUR ICE CREAM CONE, SEE THE WAFFLE SHAPE?
SURE, BUT THIS ISN'T FRENCH, THIS ISN'T EUROPEAN.
I MEAN, THE ICE CREAM CONE WAS INVENTED
AT THE 1904 WORLD'S FAIR IN ST. LOUIS BY A SYRIAN PASTRY MAKER.
BESIDES, HOW DID WE GET FROM THIS THIN, CRISPY WAFEL
TO THE BIG, SOFT, BEAUTIFUL WAFFLE?
WELL, WHAT HAD STARTED AS A CATHOLIC SYMBOL OF SELF-DENIAL
EVENTUALLY, THROUGH SECULARISM AND FREE ENTERPRISE,
BECAME A NICE, FLUFFY WAFFLE THAT WE KNOW TODAY.
OKAY, I'LL BUY IT, HOW DO YOU LIKE YOURS?
OH, I'D LIKE TO PUT A PUREE OF WILD PERSIMMONS
AND A SPRINKLING OF WILD HICKORY NUTS ON IT.
THAT SOUNDS FUNNY.
OW!
OH, BOTHER.
♪♪
OF COURSE, THERE COULD BE NO WAFFLES WITHOUT WAFFLE IRONS.
NOW THE EARLY MODELS RESEMBLED THIS IRON SET WHICH IS MADE FOR CAMPERS.
YOU JUST HEAT IT OVER DIRECT HEAT,
AND THEN YOU VERY CAREFULLY MOVE OFF THE BOTTOM PART.
YOU ADD SOME BATTER THERE,
A COUPLE OF SPOONFULS.
THEN YOU TAKE THIS OTHER SCORCHING HOT PIECE OF IRON,
AND YOU HINGE IT ON LIKE THAT.
THERE'S A LITTLE LOCK THERE.
NOW I LOVE WAFFLES, BUT I DON'T KNOW
THAT I LOVE WAFFLES ENOUGH TO GO THROUGH THIS.
WHEN COOKTOPS BECAME THE NORM IN AMERICA,
IRONWORKERS STARTED CRANKING OUT BEAUTIES LIKE THIS
WHICH WERE A LITTLE MORE CONVENIENT TO USE.
YOU WOULD HEAT BOTH SIDES OVER THE COOKTOP,
THEN YOU WOULD ADD THE BATTER ON ONE SIDE, COOK IT,
FLIP IT, COOK IT, AND THEN TAKE OUT THE FINISHED WAFFLE.
IT'S STILL A LOT OF WORK.
NOW THE REAL WAFFLE RENAISSANCE IN THIS COUNTRY HAD TO WAIT FOR ELECTRICITY.
YOU SEE, AFTER THEY FINISHED SATURATING THE AMERICAN MARKET WITH TOASTERS,
APPLIANCE MANUFACTURERS TURNED THEIR MINDS TO WAFFLE IRONS,
AND BY THE 1940s, PRETTY MUCH EVERY HOUSEHOLD IN AMERICA HAD ONE.
NOW SINCE THEY GOT REALLY, REALLY, REALLY HOT,
THEY WEREN'T REALLY SAFE AND AREN'T NOW,
BUT THEY ARE EXTREMELY COLLECTIBLE,
AND MODELS LIKE THIS WITH ORNATE TOPS ARE THE MOST DESIRABLE.
NOW IF YOU ARE IN THE MARKET FOR A NEW WAFFLE IRON,
THERE ARE A FEW THINGS TO CONSIDER.
FOLLOW ME.
♪♪
HI W, HOW'S THE IRON?
WE'RE JUST FINISHING UP THE LID TEST,
BUT I CAN ALREADY TELL YOU, THIS IS THE ONE YOU WANT.
THAT'S IT.
WHAT, NO CHARMING BANTER, NO WITTY REPARTEE?
MY DOCTOR SAYS I HAVE TO REDUCE MY STRESS LEVEL, SO, NO.
WELL, I LIKE THIS ONE HERE.
LOOK, IT'S GOT AN INTERIOR TEXTURE ADJUSTMENT ON IT.
ALL YOU NEED IS A READY LIGHT WITH AN AUDIBLE ALARM
AND A DONENESS SETTING, THAT'S IT.
WELL, THIS ONE'S REALLY COOL, LOOK, YOU CAN DO TWO AT A TIME.
YOU PUT THE STUFF IN AND THEN YOU FLIP IT OVER,
AND YOU PUT MORE IN, THAT'S COOL.
YES, BUT TO COOK THEM BOTH QUICKLY ENOUGH TO CREATE THE CRISPY EXTERIOR,
THE IRON WOULD HAVE TO DRAW SO MUCH ELECTRICITY
THAT IT WOULD BLOW MOST HOUSEHOLD CIRCUITS.
IT DOESN'T, SO IT CAN'T.
WELL, I REALLY LIKE THE SQUARE ONE OVER HERE.
THIS IS REALLY GROOVY, BECAUSE I COULD PUT
A WHOLE LOT IN THERE, AND I CAN CUT IT UP...
NO, ROUNDER IS BETTER.
THE BATTER WILL SPREAD AND COOK MORE EVENLY WITHOUT CORNERS
WHICH ARE LESS EFFICIENT IN TERMS OF HEAT TRANSFERENCE.
OKAY, ROUND IT IS BUT, YOU KNOW,
I THINK I'M GONNA GET THIS PLASTIC ONE.
IT'S GOT SWEET LINES, AND IT'S REAL LIGHTWEIGHT.
LIGHTER JUST MEANS THERE'S LESS MASS,
WHICH MEANS THERE'S LESS METAL
IN THE GRID PLATE AND YOUR HEATING ELEMENTS.
OKAY, WAFFLE NUMBER ONE WINS.
ANYTHING ELSE I SHOULD NOTICE?
YES, JUST LOOK AT THE ANGLES IN THE GRID.
IN BETTER IRONS, THE ANGLES ARE SHARP AND NOT SMOOTH OR ROUNDED,
AND PLEASE TAKE NOTE THAT THE LARGE RUN-OFF MOAT.
YEAH, IT IS BIG.
HEY, AND LOOK, IT'S EVEN GOT A LITTLE PLACE
TO COIL UP THE CABLE ON THE BOTTOM.
IT'S GOT EVERYTHING THAT YOU NEED.
OKAY, WELL, YOU KNOW, W, YOU COULD HAVE
JUST GIVEN ME, YOU KNOW, THIS ONE IN THE BEGINNING
AND COULD HAVE SPARED OURSELVES ALL THIS IDLE CHATTER.
YOU KNOW, I'M A BUSY MAN.
JUST FIND YOUR HAPPY PLACE, HAPPY PLACE...
QUIET!
IF THERE'S A BIG, FAT LIE IN WAFFLEDOM,
IT'S THAT DECENT WAFFLES CAN BE MADE FROM PANCAKE BATTER.
OH SURE, THEY BOTH CONTAIN EGGS, FLOUR, LEAVENING,
THEY'RE BOTH SERVED FOR BREAKFAST,
BUT EVEN IF YOU TAKE THE SHAPE OUT OF CONSIDERATION,
THERE ARE HUGE DIFFERENCES, I MEAN, LOOK AT THIS.
YEAH, THE PANCAKE'S BROWN, BUT IT'S ALL SOFT AND SPONGY,
AND WHEN YOU LOOK INSIDE, IT LOOKS MORE LIKE A CAKE.
IN FACT, I'VE MADE CAKES FROM THEM.
WAFFLES, ON THE OTHER HAND, ARE CRISP ON THE OUTSIDE AND LIGHT ON THE INSIDE,
KIND OF LIKE FRENCH FRIES OR BEIGNETS, FUNNEL CAKES,
CORN DOGS, HUSH PUPPIES, OR THOSE DUTCH YUMMIES KNOWN AS DOUGHNUTS.
IN OTHER WORDS, WAFFLES ARE FRIED.
ONLY INSTEAD OF COOKING IMMERSED IN HOT OIL,
THEY COOK WHILE ENCASED IN HOT OIL-COATED METAL.
ANYBODY THAT'S DONE ANY SERIOUS FRYING
WILL TELL YOU THAT BY HAVING A LITTLE MORE SUGAR AND FAT IN THE BATTER,
THINGS WILL FRY BETTER, AND THAT'S JUST WHAT WE'RE GONNA DO.
HERE NOW IS MY ALL-PURPOSE WAFFLE BATTER
WHICH IS NEVER, EVER TO BE USED AS A PANCAKE BATTER, OKAY?
PROMISE, SAY IT! OKAY.
NOW WE WILL REQUIRE 4.75 OUNCES BY WEIGHT
OF BOTH THE A.P. AND WHOLE WHEAT FLOUR.
NOW THAT'S ABOUT A CUP FOR YOU VOLUMETRIC TYPES.
ANYWAY, I THINK THAT USING A LITTLE WHOLE WHEAT FLOUR
CONTRIBUTES A KIND OF EARTHINESS
THAT'LL COUNTERBALANCE SOME OF THE EXTRA SUGAR THAT WE'RE HAVING TO USE.
NOW SPEAKING OF SUGAR, WE WILL NEED 3 TABLESPOONS,
PRIMARILY BECAUSE WE WANT EXTRA BROWNING
AND CRISPINESS ON THE OUTSIDE OF THE WAFFLE,
AND 1 TEASPOON OF KOSHER SALT.
NEXT, THE LEAVENING, 1/2 TEASPOON OF BAKING SODA
AND 1 TEASPOON OF BAKING POWDER.
NOW THAT COMBINATION WILL GIVE THE BATTER AN INITIAL BOOST,
WHICH WILL HELP TO THICKEN IT WHICH IS GOOD.
THEN BECAUSE WE'RE USING DOUBLE-ACTING BAKING POWDER,
WE'LL GET A SECOND HIT OF C02,
ONCE THE TEMPERATURE INSIDE THE WAFFLE HITS 120 DEGREES.
THAT, OF COURSE, IS GONNA GIVE US A NICE, FLUFFY INTERIOR.
NOW LET US TURN OUR ATTENTION TO THE WET WORKS.
IN ANOTHER LARGER BOWL, SAY 1 1/2 QUARTS,
BEAT THREE EGGS SMOOTH AND DRIZZLE IN 2 OUNCES OF MELTED BUTTER
AND WHISK UNTIL THOROUGHLY COMBINED.
NOW BY ADDING THE FAT TO THE EGGS,
BEFORE INTRODUCING ANY OTHER WATER-TYPE LIQUIDS,
WE'LL CREATE A SMOOTH BATTER, BECAUSE WE'RE MAKING AN EMULSION.
WHY?
I THINK I HEARD SOMEONE AT HOME SAY LIPOPROTEINS.
VERY, VERY GOOD.
THANKS TO THE LIPOPROTEINS FOUND IN EGGS,
BOTH THE FAT IN THE BUTTER AND THE LIQUID IN THE BUTTERMILK TO COME
WILL HAVE SOMETHING TO GRAB HOLD OF,
AND THAT'LL MAKE FOR A SMOOTHER BATTER.
SO NOW, 16 OUNCES, THAT'S 1 PINT
OF ROOM TEMPERATURE BUTTERMILK.
NOW JUST BEAT THAT SMOOTH.
IT WON'T TAKE LONG BECAUSE THE LIPOPROTEINS.
NOW IT IS TIME TO INTRODUCE THE WET GOODS TO THE DRY GOODS,
BUT FIRST, DID YOU PLUG IN YOUR WAFFLE IRON, HUH,
BECAUSE IF YOU HAVEN'T, THIS WOULD BE
A DARN GOOD TIME TO DO IT, YOU GOT IT, OKAY?
NOW, WE ALWAYS DUMP THE WET INGREDIENTS ON TOP OF THE DRY INGREDIENTS,
BECAUSE OTHERWISE, THE FLOUR WOULD JUST
KINDA FLY ALL OVER THE PLACE.
YOU MIGHT WANNA GET RID OF THE WHISK
WHICH WILL QUICKLY TURN INTO A CLUB
AND GET YOUR A SPATULA, BETTER FOR THE FOLDING.
NOW AS IS TRUE WITH ALL MUFFIN METHOD MIXTURES,
OVER-MIXING IS THE MAJOR CAUSE OF MALFUNCTIONS.
THAT'S BECAUSE MORE MIXING PRODUCES MORE GLUTEN
WHICH WILL MAKE WAFFLES MORE SUITED TO,
I DON'T KNOW, BEING ON THE BOTTOM OF YOUR TENNIS SHOES
THAN BEING ON YOUR BREAKFAST PLATE.
THERE, NOW JUST WALK AWAY, JUST WALK AWAY, WALK AWAY,
MOVE AWAY, NO REALLY, WALK AWAY.
I KNOW IT'S GOT LUMPS IN IT, IT'S GOT FUNNY LOOKING LITTLE BUBBLES IN IT.
TRUST ME, IT'LL ALL WORK OUT DURING A NICE 5-MINUTE REST.
WE'RE GONNA LEAVE IT ALONE FOR FIVE MINUTES TO THICKEN UP.
BEFORE BATTERING UP, YOU WANT TO GIVE
YOUR WAFFLE IRON A QUICK SPRITZ WITH NONSTICK SPRAY,
EVEN IF YOU HAVE A NONSTICK WAFFLE IRON,
BECAUSE IT WILL ENSURE GOOD BROWNING AND PROPER RELEASE.
NOW YOU... OH, WHY COULDN'T YOU USE REGULAR OIL?
WELL, I... OH, LET'S TAKE A FIELD TRIP.
ALTHOUGH THEY'VE ONLY BEEN AROUND SINCE THE LATE 1950s,
AEROSOL COOKING SPRAYS ARE DEFINITELY
THE LUBE OF CHOICE IN AMERICAN KITCHENS.
NOW THEY'RE LOVED BY HEALTH PUNDITS
WHO BELIEVE THAT THEY ARE A HEALTHY ALTERNATIVE
TO TRADITIONAL MEDIUMS LIKE SHORTENING AND BUTTER,
BUT THEY ARE DESPISED BY GOURMETS
WHO REALLY REJECT THE MAGICAL MISTS
SUGGESTING THAT A SPRITZ OF EXTRA *** OLIVE OIL WILL DO THE EXACT SAME THING.
TO THAT I SAY UH-UH.
LET'S TAKE A MOMENT TO EXAMINE THE CONTENTS OF THESE CANISTERS.
EACH OF THESE BRANDS CONTAINS EITHER SOY OR CANOLA OIL
WHICH MAKES PERFECT SENSE WHEN YOU CONSIDER
THAT THEY ARE BOTH VERY FINE LUBRICANTS.
THEY'RE CHEAP, AND THEY HAVE ALMOST NO FLAVOR.
THEY ALSO ALL CONTAIN PROPELLANTS OF SOME TYPE
SUCH AS ISOBUTANE OR PROPANE, VERY SMALL AMOUNTS.
A FEW OF THEM CONTAIN FLOUR, WHICH IS VERY, VERY NICE
FOR BAKING MUFFINS, CAKES, AND WHATNOT.
A FEW CONTAIN ALCOHOL WHICH KEEPS THE MIXTURE CLEAR
AND PREVENTS IT FROM FILMING UP WHICH IS OKAY,
BUT THE MIRACLE INGREDIENT IN ALL OF THESE IS LECITHIN.
NOW LECITHIN IS A NATURAL EMULSIFIER FOUND IN EGGS AND SOYBEANS.
WHEN MIXED WITH OIL, IT'S A VERY EFFECTIVE SURFACTANT.
THAT MEANS THAT IT HELPS THE FAT
SPREAD OUT EVENLY IN A VERY, VERY THIN LAYER,
AND IT KEEPS THE OIL AND THE MOISTURE
FROM THE COOKING FOOD FROM GETTING IN EACH OTHER'S WAY.
THAT IS WHY I USE THIS STUFF ON MY WAFFLE IRON.
THE ONE THING THAT I DON'T REALLY LIKE ABOUT THESE
IS THAT THEY OFTEN CLAIM TO BE A GATEWAY TO ZERO FAT COOKING.
HOW CAN THAT BE WHEN THE CONTENTS
OF THIS CANISTER ARE ALMOST 100 PERCENT FAT?
WELL, THE GOVERNMENT SAYS THAT IF THE FAT CONTENT
OF A RECOMMENDED SERVING IS .5 GRAMS OR LESS,
THEN THE MANUFACTURER CAN SIMPLY ROUND IT DOWN TO ZERO, OKAY.
WELL, HOW MUCH IS A RECOMMENDED DOSE, SO TO SPEAK?
ABOUT THAT MUCH
WHICH REALLY ISN'T ENOUGH TO PROPERLY PREP A WAFFLE IRON.
ALL THE SAME, I REALLY CAN'T THINK
OF MUCH BAD TO SAY ABOUT THE STUFF.
ALL RIGHT, MAYBE ONE THING.
NOW WHILE I'M AT IT, I'M ALSO GOING TO LIGHTLY LUBE
MY 1 1/2 OUNCE SCOOP WHICH, I THINK, IS PERFECT FOR THIS.
ACTUALLY I'M GONNA USE TWO OF THESE FOR ONE 7-INCH WAFFLE.
JUST TO GUARANTEE EVENNESS, I USE THE BACK OF THE SCOOP
TO KIND OF ROUND OFF THE BATTER LIKE THAT
TO ABOUT 1 INCH FROM THE EDGE.
THEN THE LID GOES DOWN.
NOW PATIENCE IS REQUIRED.
NO MATTER WHAT YOU SEE HERE OR SMELL,
DO NOT OPEN THAT LID UNTIL THE WAFFLE IRON
BEEPS AND TELLS YOU THAT IT'S TIME TO OPEN IT.
HOW LONG WILL THAT TAKE?
WELL, IT KINDA DEPENDS ON YOUR WAFFLE IRON.
MINE HAS A LITTLE DONENESS SETTING
THAT RANGES BETWEEN ONE AND SEVEN.
NOW SINCE I REALLY DON'T HAVE ANY PLACE IN MY WORLD
FOR FLOPPY, MOIST, SOFT WAFFLES,
I ALWAYS KEEP MINE ON THE HOTTEST SETTING, SEVEN,
WHICH WILL ALSO BE THE FASTEST REBOUND TIME
WHEN IT COMES TO MAKING MORE WAFFLES.
ALWAYS OPEN GENTLY.
NOW THAT IS A WAFFLE.
NOW IF THERE'S EVER GONNA BE ANY OVERFLOW,
IT'S USUALLY GOING TO BE RIGHT IN THE FRONT.
I DON'T MIND IT, BUT YOU CAN ALWAYS TRIM IT OFF
AND FEED IT TO THE DOG IF THAT'S WHAT YOU WANNA DO.
WAFFLES ANYBODY?
HENCE, THE WAFFLER'S DILEMMA.
A MACHINE LIKE THIS REALLY JUST MAKES ONE WAFFLE AT A TIME.
HOW DO YOU GET AROUND THAT?
WELL, YOU COULD MAKE A LOT OF WAFFLES
AND STOCKPILE THEM IN A WARM OVEN
AND SIMPLY KEEP THEM COVERED
WITH ALUMINUM FOIL UNTIL YOU'RE READY TO SERVE.
OF COURSE, THE OTHER ANSWER TO THE DILEMMA
IS SIMPLY TO USE TWO SIDE-BY-SIDE WAFFLE IRONS.
THAT WAY YOU CAN JUST CONSTANTLY PRODUCE THEM ALL THE LIVELONG DAY,
BUT THERE IS SOMETHING TO KEEP IN MIND.
A GOOD WAFFLE IRON WILL BE RATED FOR 1,000 WATTS,
AND AT 120 VOLTS, THAT MEANS
THAT EACH ONE OF THESE, WHEN IN PEAK PERFORMANCE, WILL BE PULLING 8.3 AMPS.
NOW THE AVERAGE KITCHEN, YOU KNOW,
HOUSEHOLD BREAKER IS ONLY 15 AMPS.
THIS IS 16.6, SO YOU'LL HAVE TO SEPARATE YOUR IRONS
AND USE THEM ON TWO DIFFERENT CIRCUITS.
IT'S STILL WORTH IT.
♪♪
ALTHOUGH BUTTER AND MAPLE SYRUP, AMBER GRADE B,
ARE DARNED FINE WAFFLE TOPPINGS,
THEY'RE NOT ACTUALLY MY FAVORITES.
NOPE, MY FAVORITE WAFFLE TOPPING
IS ABSOLUTELY FRIED CHICKEN.
JUST MAKE UP SOME WAFFLES AND COOK UP SOME FRIED CHICKEN
AND HOPEFULLY, FROM A RECIPE YOU GOT OFF OF THIS PROGRAM.
EXACTLY.
THEN HERE'S THE SECRET.
YOU TOSS THE CHICKEN IN YOUR FAVORITE HOT SAUCE,
THEN YOU PUT IT ON THE WAFFLE
AND THEN YOU SMOTHER THE WHOLE THING IN GRADE B AMBER SYRUP.
NOW THIS IS A SOUTHERN THING.
SOMETIMES IT'S A PENNSYLVANIA DUTCH THING,
AND IF IT'S A PENNSYLVANIA DUTCH THING FOR YOU,
THEN YOU'LL PROBABLY WANNA USE BROWN GRAVY.
I DON'T SEE WHY YOU'D EVER WANNA DO THAT, BECAUSE THIS IS GOOD EATS.
HEY, GUESS WHAT, THERE'S SOMETHING THAT
THE TOASTER WAFFLE INDUSTRY DOESN'T WANT YOU TO KNOW.
YOU CAN MAKE YOUR OWN FROZEN WAFFLES, THAT'S RIGHT.
JUST COOK 'EM UP THE WAY YOU NORMALLY WOULD,
ONLY IF YOU CAN, SET YOUR WAFFLE IRON TO MEDIUM,
SO THEY'RE NOT QUITE AS CRISPY.
THEN YOU JUST COOL THEM ON A TOWEL OR ON A COOLING RACK
AND THEN BAG 'EM, TAG 'EM, AND FREEZE 'EM FOR UP TO SIX MONTHS.
TO BRING 'EM BACK, ALL YOU HAVE TO DO
IS STICK 'EM IN YOUR OLD TOASTER JUST LIKE THE STORE-BOUGHT ONES.
WITH A STASH LIKE THIS ON HAND, WELL, THE SKY IS THE LIMIT.
YOU CAN MAKE PEANUT BUTTER AND JELLY
WAFFLE SANDWICHES IN A MOMENT'S NOTICE
OR MAYBE CHOCOLATE-COVERED WAFFLES
OR OH, CHOCOLATE WAFFLES, I ALMOST FORGOT ABOUT THOSE.
JUST WHISK THAT TO COMBINE THOROUGHLY.
MEANWHILE, THREE EGGS WILL GO INTO A BOWL
ALONG WITH 2 OUNCES OF UNSALTED BUTTER, MELTED AND SLIGHTLY COOLED.
BEAT THAT THOROUGHLY AND THEN ADD 16 OUNCES
OF BUTTERMILK AT ROOM TEMPERATURE
AND LAST BUT NOT LEAST, 1 TEASPOON OF PURE VANILLA EXTRACT.
THEN IT'S TIME TO INTRODUCE THE WET WORKS TO THE DRY WORKS.
MIX THOROUGHLY BUT NOT TOO THOROUGHLY
AND THEN ADD LAST, BUT NOT LEAST, 4 OUNCES
OF CHOCOLATE CHIPS, THAT'S ABOUT 3/4 CUP.
LOAD UP YOUR WAFFLE IRON JUST AS WITH
OUR OTHER MIXTURE AND ALLOW THEM TO COOK.
I FIND THAT THE HIGHER SETTING WORKS BETTER.
AS FAR AS SERVICE GOES, WELL, YOU CAN GO WITH THE BUTTER AND SYRUP,
BUT I FIND THAT VANILLA ICE CREAM IS BETTER.
WELL, I HOPE WE'VE INSPIRED YOU
TO SPEND A LITTLE QUALITY TIME WITH YOUR GRIDIRON.
BY TINKERING WITH YOUR BATTER,
YOU'LL BE SURPRISED WITH WHAT YOU CAN COME UP WITH.
(Man knocking) MR. BROWN, THIS IS THE POLICE, OPEN UP.
FOR INSTANCE, IN 1971 A TRACK COACH
NAMED BILL BOWERMAN POURED LIQUID RUBBER
INTO HIS WIFE'S WAFFLE IRON
AND GLUED THE RESULTING GRID
ONTO A PAIR OF RUNNING SHOES HE'D BEEN WORKING ON.
(Man knocking) MR. BROWN, WE KNOW YOU GOT WAFFLES IN THERE.
BOWERMAN WAS TRYING TO CREATE A SHOE
WITH LOW MASS BUT GREAT TRACTION.
HE HAD A HUNCH THAT THE ANSWER
LAY IN THE HIGH SURFACE-TO-MASS RATIO OF THE WAFFLE GRID.
THE SHOES WORKED PRETTY GOOD
SO THEY NAMED THEM AFTER THE FLEET OF FOOT
GREEK GODDESS OF VICTORY, NIKE.
(Man) WE'RE COMIN' IN, MR. BROWN.
I'M THE WAFFLER, SEE YOU NEXT TIME ON "GOOD EATS."
Captioned by Scripps Networks, Inc.