I'm a starch fiend: I have strong opinions on saltine crackers.Well hold your horses there. That's something completely different. The syrup is way more important than what you're putting it on. You can have a fantastic waffle and put shit syrup on it and it's now garbage. But you can have a subpar one with good syrup and it's a-ok. Hell you can put good syrup on a piece of cardboard and you're still money.
That's what your mom said.Oh Giphy, that's a fucking Cheezit.
That's what your mom said.
That's better than a Cheezit.[GIPHY="wowza"]https://media3.giphy.com/media/YK4oHtkyMcTGo/giphy.gif[/GIPHY]
What's broke on it? might be fixable.I'm a starch fiend: I have strong opinions on saltine crackers.
Anyway TSRH is what I grew up on before it finally broke enough to be unusable so now I know what to get thanks to the Google:
Pretty much everything, it was my mom's and it's long gone by now. Looks like they can still be found for ~$50.What's broke on it? might be fixable.
https://www.amazon.com/dp/B00EQT6HK...wy&pd_rd_r=FAXX3E3RGK0MXAM8R2RC&pd_rd_w=96OhzPretty much everything, it was my mom's and it's long gone by now. Looks like they can still be found for ~$50.
Pretty much everything, it was my mom's and it's long gone by now. Looks like they can still be found for ~$50.
<---- proud uncle today.
nephew tried out for para-olympics about 30 minutes ago!
I disagree. We haven't had a teflon pan in house in probably a decade.probably a hipster thing. Good nonstick has its place in a lot of cooking.
I expect derrhoggz thinks that good old fashioned cast iron browns the waffle better.
Good cast iron is non stick in itself, its just not teflon.
Aluminum isn't non-stick.Heat retention isn't key. Heat conduction is. Retention is what you don't want, you want it to send the heat away from the metal and into the batter.
Steel and steel alloys are shit for that compared to aluminum.
You know I didn't mention non-stick in that post, right?Aluminum isn't non-stick.