You’re right. They’re not even asking nicely.
You read the ingredients off the box. Did you have a brain aneurysm when it came to the part about it being “waffle style bread” and “maple flavor”? Adding a maple flavor to sausage isn’t all that unusual.
Eggos suck anyway. Never could stand them, especially when making real waffles is so easy. I’m pretty frugal when it comes to cooking equipment, but I didn’t mind paying twice what Cuisinart waffle maker costs, for a really nice Calphalon model, and I’m happy I did every time I use it. Oh, and I’m talking about real waffles, not those “Belgium” abominations. And while I’m ranting there’s a special place in hell for people who use “pancake syrup” (chemically flavored and colored corn syrup), rather than real maple syrup.
I might not have inquired as to what you meant, but you are 100% correct about syrup, so I want to hear what you mean by “real” waffles.
The secret breakfast-sandwich code at McDs is:
“Sausage biscuit with cheese, round egg.”
If you say “round egg” they use a real fried egg (hard yolk, but ehh) rather than the weird folded sheet of scrambled egg stuff.
I’ve been having a lot of fun seeing what I can do with my waffle maker beyond waffles. Some things work well, others don’t.
Most successful: put stuffing in there and toast it up. When it’s all crispy, top with ham, swiss, and mornay sauce.
Still don’t get it.
What’s wrong with the bottom waffle?
Thick vs thin?
Fluffy vs crispy?
Cream and fruit vs butter?
Those are the only differences I can identify at first glance, and I don’t see why any of them in particular are deal-breakers.
I’m afraid that your thin waffles… although tasty… are, in truth, the abomination.
True Liege Waffles are the absolute bees knees.
Something tickles my brain with the thought of an antique glasses wearing hipster eating a frozen breakfast food product, while sipping coffee brewed from a vintage coffee maker known for how difficult it is to get replacement parts for.
Real waffles = yeast-raised.
You want a good waffle maker? Vintage Sunbeam. The best ever made.
Fortunately for me I don’t think they can sell these in Vermont since they don’t appear to contain actual Maple syrup.
There is nothing real about the maple flavoring, except maybe real bad.
I read the front of the box. I’m a proud damn 'MERICAN consumer. I didn’t look at the back of the box until I tasted the Fake-maple and knew things were off.
Vermont law is very protective of Maple products. McDonalds got busted for calling something Maple flavored when it was artificially flavored.
“Artificial maple flavored products shall be clearly and conspicuously labeled on their principal display panel or panels with the term “artificial flavor” shall be of a size equal to, or larger than, other words used to describe the product. It is unlawful to use the terms “maple syrup” or “maple sugar,” however modified, to describe an artificially flavored product.”
It wouldn’t make any sense to cats, either, because they lack the ability to taste sweetness. It should be mouse-flavoured, or at least meat-flavoured.
Gotta love the New England version of Beer Purity laws.
Amen to that. My mother had one from the 1950s that made great square waffles that you could break into smaller quarter squares if you wanted.
There was a lever you could press to allow the lid to open a full 180 degrees, then a couple of other levers let you release the waffle plates and flip them over, and you could use it as a griddle. Sadly, about 10 years ago, my mother threw it away, along with a classic 60s era Waring blender. She did hang on to her Sunbeam stand mixer, though, and now its chrome case and swoopy space-age lines graces my kitchen counter.
Not the exact model, but pretty close…
I don’t know what it tastes like, so I have no idea if it is sweet. I would think that fish would be better, or in her case maybe mouse flavor would be best.
I’ve seen the Alton Brown episode where he uses a waffle maker to cook bacon. While the results might be good, I’d think the clean-up is too big of a negative. I get the best bacon results using an electric griddle that has a grease trap. I prop up the back legs enough so that the grease runs into the trap, and the bacon isn’t sitting in its own grease. I get a much crisper bacon that way.