hubby wants waffle iron for B-Day HELP please

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hubby wants waffle iron for B-Day HELP please

Postby Italia » Sat Aug 04, 2007 6:06 pm

I do know about e-bay. Where else could I get one. What type should I get? I sure would appreciate some help on this. Time is of the essence.

Thank you very much,

Chris
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Postby sdtripper2 » Sat Aug 04, 2007 7:44 pm

Chris:

IC you don't post your location on you profile?
But maybe check antique shops in your area?
Look for Dutch oven groups in your area on line and see if they can help?


Wagner and Griswold come to mind ... short base or high base is preference.
Wooden handle may be a better choice but there are also spring wrapped handles out there.

I am sure there are others more versed in the pros and cons and types of irons out there.

Do you want a new waffle iron for your hubby that has the old look and feel of iron and old doesn't matter?
Here is one source @ a reasonable price.
Lehman’s Round Cast Iron Waffle Iron
http://tinyurl.com/32x6z5
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is good enough to be given a square deal afterwards." -------Theodore Roosevelt

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Postby Dean in Eureka, CA » Sat Aug 04, 2007 7:47 pm

Chris,
Ebay can be pretty fast, but don't know how much time you have.
Antique/second hand stores can be a crap shoot... Sometimes way over priced.
Garage/yard sales are like finding a needle in a haystack if you're looking for a certain item...
I say check the local shops first and then Ebay if neccesary.
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Postby Esteban » Sun Aug 05, 2007 1:01 am

Chris, a few days ago, when I looked, eBay had quite a few waffle irons for sale/auction. Does Dano want to enter the SLO Waffle Off?
Steve - SLO, CA
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Postby bledsoe3 » Sun Aug 05, 2007 1:58 am

How about craigslist? You could pick it up locally in a timely manner and no shipping.
If you do what you've always done, you'll get what you've always got.
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Postby Italia » Sun Aug 05, 2007 10:25 am

Esteban wrote:Chris, a few days ago, when I looked, eBay had quite a few waffle irons for sale/auction. Does Dano want to enter the SLO Waffle Off?


Steve,
Yes my hubby wants to enter the S.L.O. Waffle Off. And he needs to practice ahead of time.


Chris
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Postby billnut » Sun Aug 05, 2007 11:09 am

:D Chris lets go early if Dan gets one. I'll be his #1 tester after all I had the BEST at Mendocno campout. But it well take at least 3 of them.. :lol:
Bill the Waffle king after all my taste budds are well aged
Grandpa's are just Antique little Boys !
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Postby Dean in Eureka, CA » Sun Aug 05, 2007 12:40 pm

Test this...
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Postby sdtripper2 » Sun Aug 05, 2007 12:43 pm

Dean:

Yur a Tease ~
"A man who is good enough to shed his blood for his country
is good enough to be given a square deal afterwards." -------Theodore Roosevelt

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Postby Dean in Eureka, CA » Sun Aug 05, 2007 12:59 pm

Thank You...
BTW- I just finished eating that waffle...
Those little heart shaped divots, saturated and filled with melted butter and pure Canadian maple syrup, still nice and hot... :twisted:
Sorry, can't tell yaa the recipe for the batter and what else it had in it...
Hint: Think praline... :o
Smmmmmmmmmmmm-Ahhhhhhhhhhhhh... House sure smells good right now. :lol:

Holy Cow!!!... The race is on!!!... Bye.
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Postby sdtripper2 » Sun Aug 05, 2007 1:10 pm

Dean:

Coming from Vamont ... the Vermont Maple sugar resides in my home only.

Fond memories of sugaring time when the sugar house billowed white
steam out the top and the sweet smells of sugar and the slag wood burning
made it always a pleasure to visit the woods on a warm spring day.

I am sure there are many that are glad your entry won't grace the tables
at SLO. Know that there are others in the practice and hunt for that waffle
off, and many a batter will find waiting appetites before the gathering
contest in earnest.

What is the essence of a great batter?
Would it be flavor alone or would it have to be a light waffle?
Does a waffle have to be crispy or should it be timid brown for most to please?
What is your opinion Dean?
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Postby Dean in Eureka, CA » Sun Aug 05, 2007 1:34 pm

Steve....
That's a pretty personal question to be asking...
Gotta remember, I'm gonna be a contestant next year...
I will say this... A waffle shouldn't be like a friggin' cracker, but the thin little crispy's from a slight overpour do add to the pallet.
It does need to be browned and firmed up just a bit on the outside, afterall... We're not Cub Scouts here, but still remian soft and loafy inside...
The waffle should be eaten while it's still steamy hot... Melted butter and sryup gushing from it's deep recess's... Now That's Good!!! :thumbsup:

Anyways... I'm just tryin' to help hype this thing up...
The one regret that I've got about not being in this year's event is missing the smell of the campground when the competition is in full swing...
Oh... And not getting to meet and see the awesome people, of course...

Dang it... Missed the start of the race.
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Postby Dean in Eureka, CA » Sun Aug 05, 2007 5:17 pm

Steve,
Was just joshing about that being too personal of a question...
Dang it... Missed the race.
(Good thing I recorded it)
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Postby sdtripper2 » Sun Aug 05, 2007 5:38 pm

Dean: :)

In asking about the general consistency of your likes in a waffle.
And without too much prying ~
You Wrote wrote:That's a pretty personal question to be asking...
Gotta remember, I'm gonna be a contestant next year...

I took no offense to your guarded response of giving out too much
information on such a serious subject as waffle making in a contest
mode of thinking. Now that I have met you, I can see you take your
culinary skills seriously and the proof is in the great food that you
bring to the table. Seeing you in action proved to me you like serving
and also like a challenge and these guys seem intent to have a waffle
shoot-out and your preparing for the time that you come into town with
your 44 Magnum in tow, with every expectation of being the last man standing.
8) ;) :D
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Postby Dean in Eureka, CA » Sun Aug 05, 2007 6:38 pm

Honestly Steve,
I really dislike competition cooking, not because of the pressure or anything like that... It's just that I tend to take it too seriously and it takes all the fun out of it...
(I tend to diagree with judges quite a bit...)
I do love cooking and feeding people and that's big fun... :thumbsup:

OK...
If I was gonna come up with my own scratch waffle mix, I'd try to copy the Krusteaz light and crispy Belgian Waffle mix that comes in a small blue box... All you add is water, egg and oil.
(Bought the 5lb. bag, but it didn't have the same mixing instructions...)
I've never concocted up anything that comes close to that...
As far as taste goes...
I've tried to "improve" it as my base by adding milk and other things to it, but it always seems to taste better, if mixed just as prescribed...
I haven't tried the old recipe Kevin posted yet, but will do so, because that came out of an old book, a book that explained the high/low base thing to me...
If we do a briquette waffle off at Pamplin, looks like I'm gonna have to get a low base...
BTW- I'm no expert on cast iron, just consumed with it... :thumbsup:
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