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  Monday July 28th, 2014    

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Al Owne in the kitchen (03/31/2013)
By Al Owne
I got a lesson in waffle making the other day. One of my children, hearing of my waffle woes, called and said he was coming to give me a lesson in Waffle Making 101. He arrived with a large shopping bag full of materials including a new Teflon coated waffle iron. I immediately cried foul and we dug out my antique heavyweight top of the line (circa 1933) model.

He asked if I had some necessary ingredients like flour, baking powder, baking soda, oil, and milk. I responded that I even had taken the flour out of the freezer the night before because using flour right out of the freezer slows the baking process down. (Some new members of our family have questioned our family tradition of keeping flour etc. in the freezer. Our reply is always, “Have you ever seen a mouse in a freezer?”) Then I produced a box of pancake mix that can be used for waffles by simply adding ¼ cup of oil to the recipe. “No, no!” he replied, “We are going to make these from scratch.”

So we began; he mixing, me watching and taking mental notes, which was like writing in air. He had even brought his own whisk; choosing not to use my fancy Rachel Ray padded handle one or any of the newly found ones either. He would ask if I had an ingredient, I would get it, he’d look at the expiration date, set it down, and dig a newer one out of his bag. I guess I will have to make a trip to the store. We went on until he asked me for buttermilk. “Why would I have buttermilk?” I asked. I offered to run to the store, but he said that he could use regular milk instead. I was holding a family cookbook and noted that it had a provision for using “whole” milk. Of course it’s a newer edition, 1954 I think. So we went on and made four batches of nice waffles.

I ate some, but since this was a class, I did learn some things too. I found out that the cord on the antique iron was faulty, causing the power to go on and off at intervals which could affect the waffles and probably cause a major fire in the kitchen. My batter is much too thick, which causes me confusion as to how much is needed; along with that I’ve been pouring too much in the iron. “This isn’t an art show,” he said, “They don’t have to be perfect.” His weren’t as pretty as mine, but were certainly better eating. I think I leave them in too long. He didn’t pay a lot of attention to the steam business. Of course my thick batter produces a lot of steam.

I can’t wait until the weekend; I’m going to get out that iron and go to work. We found the cord from the antique popcorn popper worked fine for the antique waffle iron. I’ll keep you posted. Now I have to go buy some buttermilk.

I had a good laugh with a fellow widower about making Easter eggs. Neither of us knew how long to boil them. I’ll use plastic or chocolate.

Have a wonderful Easter/Passover; it’s finally getting warmer. alnada2704@gmail.com. 

 

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