|Crispy vs... uh... mellow.|
My father likes crispy waffles. I like crispy waffles. Everyone likes crispy waffles. So, I decided to make some. I looked at the ingredients on the box. Partially hydrogenated oils? Place box back in pantry. Step back.
Well, time for Plan B. Get a recipe online and make them from scratch. Look through several formulas, pick one that looks tasty. Oops. That one needs yeast, something that seems to be non-existent in the pantry. File it for later, under "real Belgian waffles take yeast". Interesting. Back to the search.
There they are! Buttermilk, baking powder, A.P. flour, egg yolk, egg white whipped to a firm peak with sugar. Vanilla extract.
Nobody in the kitchen yet. Good. Pre-heat the waffle iron. Pre-heat the oven to 200° to hold the waffles. Make the batter. First waffle out of the iron, into the oven. Second waffle. Third. Crispy! Success!
Everyone to the table, waffles all served crispy and hot at the same time.
"I don't like crispy waffles."
Oops. Just when you thought it was safe to play in the kitchen, pouf!
My mother actually likes soggy waffles. That delicious crunch as you bite through the outer layer surrounded by airy cooked batter, followed by the taste of delicious raspberry jam... not the cat's meow? Unimaginable. Yet, after observation combined with questioning, true. To some people a soggy waffle is a good waffle. Happy waffles are crunchless? Incomprehensible.
Must be that food memory thing again. So, majority food memory: crispy. Minority food memory: soggy.
Plan C: don't crisp the last waffle in the oven next time. Ask no further questions.