Teardrops n Tiny Travel Trailers

It started as a personal thing between Lee and myself, but has seem to have grown into something much larger, both Lee and I were surprised!....at any rate....I have mastered the crispy treatment, now to conquer the recipe....gotta find the malted flour and get the appropriate amount of batter for complete "flowage" in the irons...I'm close, but not there yet....I think I can cover it all with plate "presentation" Looking forward to a spirited good time...Hey, We honestly don't care, it's all in fun...just come by for some eats!! Doug

...rabble rouser ...eat one for me.............................

Send me some....... so I can find out what ingredients you are using then kick your butt in the cook off!

Malted Flour?? Sounds like malted barley used for beer making that is ground very fine. Look for a beer making shop, there used to be one in Anderson, CA owned by Ray Ault but he passed last year and it was put up for sale. I don't know if it is still there. Teh Beverage Company.

Make your choice of malt by color... crystal is the lightest.. and see if they will grind it very fine for you.

You might also find the local brew pub and talk the brewer, they might be able to help you and donate a pound of barley if you cannot find it anywhere. Just be polite and force yourself to have some of his beer as you are begging for flour.

Doug,
Got Flowage?

The old cookbooks claim honey or sugar for color and a small amount of cornmeal for crunch !

I don't know I'm still mastering aunt jemima pancake mix in the box.

Mmmmm, boy that looks good.
Bruce

Debate: round vs square waffles??

Hands down ..........Mickey Mouse.

mmmm, i want learn to make *good* waffles. starting with electric! but the waffle iron i ordered is defective so have to wait some more.

do you put in egg whites, because they really are great for crisp- well if you beat on them a while.

also, potato water is terrific for bread baking (leftover from boiling potatoes) am wondering about using that for liquid.

can't find my grandma's waffle iron. no one knows where it went it was at least a hundred yrs old and may have been brought along from norway.



elizabeth
(sure wish i would get reply alerts! keep forgetting where my questions are)

Science.. it's what's for dinner.
Alton Brown

Dean in Eureka, CA wrote:Doug,
Got Flowage?

Jeez Dean, Thats kinda rude.....

starleen2 wrote:Debate: round vs square waffles??

Don't forget the hearts...or heart and stars....

pgwilli wrote:

Dean in Eureka, CA wrote:Doug,
Got Flowage?

Jeez Dean, Thats kinda rude.....

No... Paul...

That was Doug's technical term fur his batter and it struck Dean funny as did it many of us.

Can you see Doug... all scientific figuring how to get the appropriate amount of batter for complete "flowage" in the irons?

halfdome, Danny wrote:Has anyone used beer instead of water in their batter? I know Jane likes it when I use beer in spaghetti sauce, I might try it this weekend, Danny

Hey Danny,
That’s 'cause tomatoes don’t release they're flavor with out a little alcohol.
At least according to the ‘Good Eats' guy (Elton Brown).
Wine’s more common.
Since someone brought up the malt thing, beer might work....
Let me know how it works...