Waffling roundup

Melissa Clark writes in The New York Times about her waffle iron:

Mine was a castoff from my parents that they had received as a wedding gift, then discarded when they cleaned out their kitchen. Made of chrome and cast iron, it was hefty and solid, but a pain to exhume from the cabinet and cumbersome to clean.

When it died, I replaced it with a spiffy stainless steel model. The new one was lighter and convenient to pull out of the cabinet. It cooked the waffles more evenly and quickly. And because it was nonstick, I could just wipe it clean.

More frequent waffling does begin with reserving a spot for your waffle iron. If the waffle iron isn't on the counter — or at least in a readily accessible cabinet — then dragging out the waffle iron becomes like going to the gym can sometimes be: an idea that everyone can get behind in theory but one that in practice happens less often than perhaps it should.

And, yes, in that analogy, your waffle iron is like the gym. But pretty much only in that analogy.

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It's the New York Times that also made me aware of Lt. Waffle, a San Francisco joint that seems to straddle the line between waffling waffle batter (e.g., Brussels style yeasted waffle) and waffling beyond waffle batter (e.g., potato waffle with pastrami and sauerkraut).