Hiway 9

[lugnut]

Be careful out on highway 9 this week. I saw a pair of Capitola Police harley Davidsons in ben Lomond today; one of the officers was giving a ticket as I walked to my house from the post office. I hung back and spoke with him after he finished and asked him what he was doing in Ben Lomond.

He said that the police agencies in Santa Cruz county are doing a rotational extra enforcement region - first week of every month there will be multi agency traffic enforcement in some area of the county. Including Capitola police, Santa Cruz city police, Scotts Valley police, Watsonville police and Santa Cruz Sheriff. This week it is the hiway 9 corridor Felton to Boulder Creek.

[seric]

Yup, three cars we're pulled over infront of my girlfriends house while we we're making waffles this morning. I drove slow up 9 afterwards and saw a lot of enforcement.

[u_cant_prove_it]

Are you sure they were'nt there for the waffles?

[seric]

Possibly, we make some damn fine Belgian Waffles.

And only use:

[twostroke]

Vermont grade?.

[lugnut]

Possibly, we make some damn fine Belgian Waffles.

And only use:

Looks like good stuff. I'm partial to syrup from a camp out by Rockeast Road in bloomington... (actually Kirksville) many connections to the area, friends that spend weekends boiling sap RIGHT NOW!

[seric]

Grade A Medium Amber, it's made by Coomb's. I'd be willing to try some local stuff, I seem to prefer Medium Amber over Light or Dark for waffles. One thing to be aware of is the maple syrup changes a lot depending on which season they boil that sap. Sap boiled today would be best for Light Amber Maple Syrup, when it starts getting a little warmer would be when Medium Amber is made, then Dark Amber when it's boiling hot out and we have the AC on.

[twostroke]

Have Ya ever made candy with syrup?..Mummm good!. Boil,boil,boil,boil.......

[seric]

Now, the next logical question, what Waffle Mix's do you all prefer. I've tried Krusteaz, Golden Malted, and Bellegem (at the advisement of a friend, who's also a Chef at Masa's.)

Golden Malted made good pancake's, but not so good waffles. Bellegem came out the best, with Krusteaz as a close second.

Beau's mom like's Grizzlies, but I've never stayed long enough in the morning to find out how good it is.

Oh, and I'm talking about Belgium waffles.

[antipathy]

Damn you guys are making me hungry! I hope there will be waffles for breffast this Sunday.

[Gromit]

I take a leave of absence and ya'll turn into Martha Fucking Stewart.

Can you give any good recomendations on how to keep my Hollandaise from separating?

How about my preventing my guacamole from browning?

[Valgar]

I take a leave of absence and ya'll turn into Martha Fucking Stewart.

Can you give any good recomendations on how to keep my Hollandaise from separating?

How about my preventing my guacamole from browning?

YELLOW FONT OF FAGGOTRY BURNING EYES!!!!

[wackyiraqi]

Can you give any good recomendations on how to keep my Hollandaise from separating?

If you make a good emulsion in the first place, it shouldn't separate. Just add the butter to the egg yolks very slowly to temper them and, until you're ready to use it, keep the sauce warm (but not hot) so it doesn't crack (or curdle).

How about my preventing my guacamole from browning?

A little lime or lemon juice will kill the enzymes that cause browning in avocados. The same goes for apples, or any other fruits that tend to oxidize. In the case of guacamole, lime juice tends to add to the flavor anyway.

WELL, YOU ASKED.

[lugnut]

If you make a good emulsion in the first place, it shouldn't separate. Just add the butter to the egg yolks very slowly to temper them and, until you're ready to use it, keep the sauce warm (but not hot) so it doesn't crack (or curdle).



A little lime or lemon juice will kill the enzymes that cause browning in avocados. The same goes for apples, or any other fruits that tend to oxidize. In the case of guacamole, lime juice tends to add to the flavor anyway.

WELL, YOU ASKED.

In the case of Hollandaise sauce use a double boiler to keep the temperature moderated.

Who has hollandaise sauce on waffles? Waffles with hollandaise and guacamole? Sounds awful!

Hmm maybe if we gave the LE community waffles with Hollandaise and Guacamole they'd go away?

[lugnut]

Now, the next logical question, what Waffle Mix's do you all prefer. I've tried Krusteaz, Golden Malted, and Bellegem (at the advisement of a friend, who's also a Chef at Masa's.)

Golden Malted made good pancake's, but not so good waffles. Bellegem came out the best, with Krusteaz as a close second.

Beau's mom like's Grizzlies, but I've never stayed long enough in the morning to find out how good it is.

Oh, and I'm talking about Belgium waffles.

Cost Plus has a macadamia nut batter mix that's pretty tasty if you like macadamia nuts. Oh and strictly speaking unless you are making a yeast batter they're american waffles. The krusteaz mix is definitely a baking soda leavened waffle... other's I'm not so sure about. http://en.wikipedia.org/wiki/Belgian...ties_of_waffle