Crunchy And Fluffy

Sunday, Sept. 09, 2007 - 1:53 a.m.

John and I watched Crocodile Dundee II last night, after watching Crocodile Dundee on Friday. I'd forgotten how pleasant these movies are.

Dinner was wonderful; we had fish and chips. John has introduced me to the joys of malt vinegar as a seasoning and now I'm looking for any old excuse to use it. And I mean looking far and wide -- I even wrote an email to Ian Maurice while Gourmet Bob was doing his meat segment (to coin a phrase) and asked if there were any meat recipes that contained malt vinegar. He came up empty, except to say to add it as a seasoning.

In a separate part of his segment, he was telling some woman who was trying to make uniformly sized meatballs to simply crimp the meat into the hollow of her armpit and they'd turn out fine.

I was pretty sure Bob was teasing her, but I've decided I don't want to be anywhere around the man if he ever decides to try and make doughnuts.

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Also, I re-learned how to make waffles!

It took three tries with the new waffle iron, though.

The first time, they stuck to the griddle because I didn't let them cook enough and the shortening had melted off

The second time, I didn't leave them in long enough, so the consistency was as if they were made with boogers and coated with crumbs.

The third time -- perfect.

I'm so very glad I made a full sized batch of batter to dither with.

Egg white is a tricky sumbitch to work with. When you're whipping them to fold into the waffle mix, there's about a fifteen second window in which you can turn egg whites back into runny stuff that's had its stickum over-whipped and it lets go again. (by the way, if that ever happens, don't throw it out. Add it to some more eggs and scramble it.)

Crunchy on the outside and fluffy on the inside. Excellent. It's a nice new machine that is the current model of the one I used until it broke.

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Okay, that's it. Sorry so short and boring. :-)

Have a good Sunday!

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