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This is an old revision of this page, as edited by Halfelven (talk | contribs) at 12:01, 25 March 2009 (→‎Waffle varieties and variety norms). The present address (URL) is a permanent link to this revision, which may differ significantly from the current revision.

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Please Remove This

"Mass Produced Waffles

Waffles are mass produced and frozen, to be eaten quickly and with little effort in many flavors. Among the many companies that produced frozen waffles include, most notably, Eggo."

I would fix this abomination, but editing is not allowed for some reason. Why would anyone lock the page before deleting this crap? Wikipedia stinks these days. Boo, hiss. If you all are going to get anal about waffles, of all things, at least change the stuff that is obviously retarded. —Preceding unsigned comment added by 24.252.240.46 (talk) 20:41, 1 July 2008 (UTC)[reply]

Editing Wikipedia is not easy, y'know. --Yowuza ZX Wolfie 14:02, 28 August 2008 (UTC)[reply]

I honestly don't see any problem here. Is is the specific mention of Eggo that bothers you? -Oreo Priest talk 06:56, 2 July 2008 (UTC)[reply]

No, I agree. It's not the mention of the brand, it's the horrible grammar. I wanted badly to fix it as well, but could not. It should say something like "Among the many companies that produce frozen waffles, Eggo is the most notable" or "Many companies produce frozen waffles, but Eggo is the most notable" or "Eggo is a well known manufacturer of waffles". Just fix the ugliness. (Happyevil (talk) 16:58, 5 July 2008 (UTC))[reply]

I don't think the section is appropriate in this article. On first sight it looks like a coat rack for spam; and second sight it turns out to be a coat rack for soapboxing, since it was introduced by this edit, which immediately followed this edit by the same IP. I will remove this section now. --Hans Adler (talk) 12:39, 7 October 2008 (UTC)[reply]

Geography

For anonymous 67.189.44.155 who edit and revert everyday my changes :

  • It would be nice if you register, make a login and introduce yourself. I'd like to know who i'm working with, and where you're from.
  • All sources confirm that the so called belgian waffle is a very close version of the brussels waffle, introduced in america in 1964 by its belgian inventor. There is nothing to change about this.
  • Since you really wanna explain us that an american version existed before 64, use your energy to improve that part of the text, leaving the brussels and belgian waffle part.
  • Since i'm belgian, live in Liège, and know very well the differences between all belgian waffles, I can help for those and leave what I dont know for other people.

Jrenier 13:24, 16 January 2006 (UTC)[reply]

Hm, please be careful criticizing someone's geographical skills... You find them everywhere, those that don't know their geography. Even in Belgium. --JohJak2 15:37, 16 January 2006 (UTC)[reply]
I think you're right. It is not my opinion but what seems to be the opinion of the inventor of the Belgian waffle, as my source says. Anyway, it is maybe not necessary to mention "with their poor geography skills", and just keep "Observing that most Americans couldn't place Brussels".

Waffling

I thought the editors here might be amused by this tidbit in an interview with Chuck Klosterman:

[Wikipedia is] something I'm kind of obsessed with at the moment. The thing that I want to find out is who's doing the entry for butter. There's an entry for butter! What would motivate someone to do that? There's an entry for waffles; I cannot fathom what that person's motive is. And it's good — it's got the history of waffles! It's amazing to me!

Cheers! — Catherine\talk 05:21, 24 June 2006 (UTC)[reply]

Top photo

Is that what's considered a Belgian waffle in other parts of the world? On the eastern coast of the United States, at least, that would be considered what's called a "traditional" waffle in this article. Of course, I can't tell just from the photograph what was used to leaven it, but what we call a "Belgian waffle" has much bigger and deeper indentations. Depending on the size of your hands, you could fit two fingers into one of the cells, up to the first knuckle, and still have room to spare. --Icarus (Hi!) 04:59, 21 July 2006 (UTC)[reply]

Small Fried Waffles photo

The items in this photo look more like waffle-cut fried potatoes to me. Does anyone agree or disagree with this? --Icarus (Hi!) 06:57, 5 August 2006 (UTC)[reply]

I agree. JohJak2 07:35, 5 August 2006 (UTC)[reply]
Since no one disagreed, I went ahead and removed the image from this article and added it to the French fries article. --Icarus (Hi!) 15:52, 10 August 2006 (UTC)[reply]

Move to Waffle (food)

Per the guidelines at Wikipedia:Disambiguation, if the word has a primary meaning, it should reside at the undisambiguated title (without parentheses), with a link to Topic name (disambiguation) at the top, as this one already did. There's no need to move this to waffle (food), and especially not with a Wikipedia:Cut and paste move. Thanks! — Catherine\talk 05:05, 10 August 2006 (UTC)[reply]

Hi Res Photo

If you guys need a high resolution photo of an american waffle, feel free to use this one: http://upload.wikimedia.org/wikipedia/en/c/c1/AmericanWaffle.jpg

Probably one of the best pics i've ever made! PervyPirate (talk) —Preceding comment was added at 19:02, 17 April 2008 (UTC)[reply]

Etymology

I question the remark on the page that the medieval French word was "oublie." My Dictionary of Old French says the term was "Gauffre" which is of course from where the English came. Is there another citation for Oublie? --Sobekneferu 09:23, 17 August 2006 (UTC)[reply]

In medieval French, the term for this pastry was "oublie" (from Latin "oblata"), sold by "oubloyeurs" in the streets of Paris and other major cities

That's the line I'm worruied about. I'm going to take it out for now and put in instead what I know about waffles' etymology and medievalness. If anyone knows how to cite that line above feel free to replace it.--Sobekneferu 04:06, 20 August 2006 (UTC)[reply]

I'm a total newbie, but I had my first Belgian Waffle at the Seattle Worlds Fair in '62-63. I was very impressed. I think the New York Worlds Fair reference for first appearance in the US is close, but no cigar. GGalvin 05:15 15 dec 2006 70.143.79.189 13:17, 15 December 2006 (UTC)[reply]

Recipes

  • I see that there are links to recipes for the various types of waffles listed, but would it not be a nice addition to feature such recipes herein? I see that some other articles (witness Omelette) don't have recipes, but in general, I don't see why this should be the case. What would Larousse Gastronomique be without recipes? —Pqrstuv 06:54, 6 February 2007 (UTC)[reply]
See WP:NOT — User:ACupOfCoffee@ 07:08, 6 February 2007 (UTC)[reply]
Hmm. That's an understandable but somewhat unfortunate consensus. Just as I would not feel that an article on the foxtrot were complete without instructions on the basic step (which are also forbidden by the constraints given in WP:NOT), I don't feel that an article about a prepared food item is complete without instructions on how to prepare it. —Pqrstuv 07:59, 7 February 2007 (UTC)[reply]

Title: The Art of Belgian Waffles

Specific Purpose: To demonstrate to my audience about the four simple steps in creating Belgian Waffles.

Central Idea: The four simple steps to make Belgian waffle breakfast is to combine the ingredients for the batter, prepare the waffle iron, properly cook the waffle, and garnishing the waffle with your favorite toppings.


Introduction:

"Alarm clock noise" As your arm heavily swings across your bed to slap the snooze button for the third time, you hear your mom scream at the top of her lungs to wake up. It is 6:45 on a Monday morning. Before your feet even hit the bedroom floor, you begin the dread the day and even the week. So what is the one thing that will make you want to get out of bed? Breakfast, but not an ordinary breakfast of cold cereal or a stale Krsipy Kreme. Only a warm Belgian waffle with crisp ridges, a soft center of melted chocolate, drenched in sweet syrup, and topped with a mountain of whip cream will cure the Monday blues. 

    As delicious as this may sound, it might also sound time consuming and difficult. Yet I promise that the making a Belgian waffle is not rock science. No matter how many times you want to push the snooze button or how lazy you might be in the mornings, this breakfast is worth it. 

   If you haven't heard by now, breakfast is the most important meal of the day. I have l personally learned this, especially during school and cross country season. A great breakfast of complex carbohydrates will help you stay focused and concrete on the final page of your test. It will even keep you energized till 3:15 so you can continue to push through difficult practice.

     So today I am going to demonstrate how taking ten minutes out of your morning will transform your day. It is as simple as combining a few ingredients, plugging in a waffle iron, allowing your waffle cook, and finally throwing on your favorite toppings. This delicious breakfast will be quick and easy, even on a Monday morning.

Making Belgian Waffles

I. Combining Ingredients a. combine waffle mix, eggs, milk, and oil b. add in fruit, chocolate chips, or nuts II. Prepare the waffle iron a. turn on waffle iron b. spray liberally with non-stick cooking spray c. allow iron to heat for two to three minutes

III. Properly cooking the waffle a. slowly pour batter into heated iron b. evenly spread the batter close to the edge c. cook three minutes until waffle is golden d. remove carefully with spatula

IV. Garnish and add toppings a. spread with warm butter over ridges b. drench with favorite syrup c. top with whip cream, pie topping, or fresh fruit 

     Now that I have demonstrated how simple it is to create a delicious and sometimes healthy breakfast of Belgian Waffles, I hope you will be encouraged to try this at home. Just remember there are only three simple steps to improving your morning. By combining a few ingredients, closing the lid on a waffle iron, and drenching your fluffy breakfast in your favorite toppings will make any Monday morning fill like a Saturday.

Potato "controversy"

Hi Pete from the UK-what may i ask is the problem with potato waffles-i fail to understand why these are not considered a type of waffle

A Potato Waffle is a shaped piece of reconstituted potato which is the shape of a waffle. It is not a waffle judged by its ingredients. The definition of a waffle given is "A waffle is a light batter cake cooked in a waffle iron, between two hot plates, patterned to give a distinctive shape". A Potato Waffle is not made out of batter. It is not a type of bread or cake. It is a completely different thing that just happens to look similar and be named after the thing it resembles.--DanielRigal 16:56, 1 July 2007 (UTC)[reply]

"Wisconsin Hastings Stack Waffle"

I suspect this is some sort of personal inside joke or something. I've lived in/near Oshkosh,Wi for over 30 years and have never heard of the waffle or the restaurant. Googling returns nothing. Pillar #1 says this does not belong here. —Preceding unsigned comment added by Emeitner (talk • contribs) 01:12, 6 October 2007 (UTC)[reply]

Waffle varieties and variety norms

The notion that the American variety of waffle are or are often lightened with beaten egg whites is untrue. There are some American waffle recipes that do call for beaten egg whites, including the referenced American waffle recipe, but I have several recipes for Belgian waffles that call for beaten egg white also. Most American waffle recipes do not. A good portion of American waffles are made from prepackage mixes, with no beaten egg white included nor needed. Its more relevant to note what makes the variety different from the other varieties. The majority of Belgian waffle recipes use yeast, the majority of American waffle recipes use baking powder. Other then those ingredients, the recipes can differ quite greatly within the variety.

Virginia waffles fall under the American waffle variety. I have a waffle recipe book with 50 different recipes of waffle. They range from yeast to baking powder, with added ingredients ranging from various fruits and chocolate. I don't feel all these should be added to this article because they each have a different name and different set of ingredients. They all fall within the categories already in the article, namely Belgian, American, and Liege. —Preceding unsigned comment added by 71.111.148.52 (talk) 21:49, 24 June 2008 (UTC)[reply]

Seems logical to me. -Oreo Priest talk 08:09, 25 June 2008 (UTC)[reply]

The article implies that the "Belgian"-style is the "American" waffle, implying that it is the standard waffle in America. "Belgian" waffles are just one style in America and not what an American would call "American waffles". They may not be Belgian in fact but they are not the American waffle, either. The usual American waffle is thinner with a different batter, the "Belgian"-style seems to have come about by restaurants coming up with a waffle variation that could not be as easily made at home. So, labeling these Belgian waffles as American waffles is inaccurate. The whole article has a European slant as if written by someone who does not know what Americans eat at home. Also, some sections have really, really, really bad grammar and spelling. So bad, I hesitate to edit them because I am not sure what the original writer meant. Halfelven (talk) 12:01, 25 March 2009 (UTC)[reply]

Please add a language link to Russion page from the main page ru:Вафля —Preceding unsigned comment added by 71.41.220.34 (talk) 01:43, 3 June 2008 (UTC)[reply]

It seems like that is wafer, and the English and Russian wafer pages already link to each other.-Oreo Priest talk 06:58, 2 July 2008 (UTC)[reply]

frozen

i have never seen frozen waffles before. where are they sold that way? (in germany massproduced waffles are sold "fresh" in plastic wrapper) 217.227.56.37 (talk) 00:22, 19 July 2008 (UTC)[reply]

Everywhere in North America. Having lived in Belgium, I can see how that would be odd to you. Fresh waffles are virtually unheard of here, everyone instead puts frozen waffles in the toaster and covers them in butter and table syrup. -Oreo Priest talk 03:12, 19 July 2008 (UTC)[reply]

Irrelevant/redundant Info

What waffles are served with depends on what recipe and what area they are being served at. While syrup. butter, sugar, and berries are valid toppings, they are not common for all waffles. This could be better suited in the American waffle category, not the intro paragraph.

A link is not needed for a Belgian waffle, since a recipe for a Brussels waffle, the same waffle, is already given.

"Crispy outside/soft and moist inside" is taken from the unneeded recipe given plus inaccurate.

They are not always rectangular nor always about 1" thick. The sentence "It is often, but not always, lighter, thicker, crispier, and/or has larger pockets compared to other waffle varieties" encompasses generalities of Belgian waffles, without assigning specific measurements, thicknesses, and crispness to it. A Belgian waffle uses yeast leavened batter, no other requirements.

Noting that the Belgian waffle is popular in Belgium is redundant and irrelevant. Its popular in many countries around the world. Irrelevant into taken from the unneeded recipe link.

What the waffle is called in other countries is irrelevent. Each language has a different pronunciation of waffle. This is the english wiki. Irrelevant into taken from the unneeded recipe link. Poetprosciutto (talk) 01:48, 20 December 2008 (UTC)[reply]

Potato waffle, using the definition of waffle at the first of this article, is not a waffle, since it doesn't use batter. It is seasoned potatoes cooked into a waffle shape. A lot of things are molded/cooked/created into waffle shapes (shoe soles, rubber mats, cookies), but do not belong in the article as there own variety of waffle. Poetprosciutto (talk) 01:59, 20 December 2008 (UTC)[reply]

I understand your statements, but what should be included in the intro? As the article discusses in detail how waffles are served, and the regional variations, I think including a summary of common serving methods is appropriate. I also think other dishes that are called waffles may be appropriate to include even if they are not made with batter. That's certainly debatable. Thank you for your explanation. I think without the accompaniment information that you're removing, the intro is too short and doesn't summarize the article. So if you can replace it with what you think is a fair and accurate summary, I would appreciate it, and we can move forward from there. You are also removing a lot of information, but not replacing it. If they aren't soft and moist, what are they? How thick are they? What is a waffle? What can we say? Should we just stubbify it? Provide a dic def? ChildofMidnight (talk) 05:25, 20 December 2008 (UTC)[reply]
I also think frozen waffles such as Eggo need to be included. "Le'go my Eggo!" ChildofMidnight (talk) 00:25, 23 December 2008 (UTC)[reply]


Belgian Waffle Definition

The majority of the edits I made today, 01/19/09, concern the disambiguation of "Belgian Waffles" - as well as a refinement of the definition of "waffles" in general. It's important to note that waffles are not only a batter-based cake but can also be a dough-based bread. The etiology of "Belgian Waffle" is also crucial, given that what's widely believed to be a Belgian invention is a American-geared variation on the Brussels waffle. —Preceding unsigned comment added by Amw1978dc (talk • contribs) 03:25, 20 January 2009 (UTC)[reply]


"Belgian Waffle" is also crucial, given that what's widely believed to be a Belgian invention is a American-geared variation on the Brussels waffle".

Apologies, but i never came across this information before. Could you reference this information for me? who widely believes this and what is the variation? using batter as oppose to dough or baking powder?

So if indeed we are speaking about 2 varieties of waffles then I think we could use 2 separate definitions for each waffle - the Belgian waffle and the Brussels waffle.


If on the other hand my research is correct and the Belgian waffle is not a variation on the Brussels waffle - but it is the same product, with 2 names. In which case writing only about Brussels waffle in the "Waffle variety" section and not mentioning that it is the "local" name for the waffle internationally known as Belgian waffle - adds ambiguity.

--Antwerp (talk) 21:11, 21 January 2009 (UTC)[reply]

Content

Should this be included somewhere: Belgian waffles made in an iron are "known to French speakers as the gaufre or gauffre, and to Flemish speakers as the wafel, waffel or suikerwaffel."? ChildofMidnight (talk) 22:41, 21 January 2009 (UTC)[reply]

Deux toises

In the article in the section "medieval waffle law", it cites a law requiring vendors to maintain deux toises, and then states that this is equal to six feet. However, the article toise states that a toise is equal to about six feet or almost two meters. This would make "deux toises" equal to twelve feet. —Preceding unsigned comment added by 67.212.110.120 (talk) 14:53, 15 March 2009 (UTC)[reply]


Hongkong Style

"Butter, peanut butter and sugar are spread on one side of the cooked waffle..." Who said this? I've been there so long, trying every flavour I found but I NEVER (I repeat: NEVER) got butter, peanut butter, sugar or anything like that on it. Maybe I were just at the wrong places (o_O) or I don't know but I think this should be changed in "sometimes" (although I think "rarely" would be better...)

--Toldasidey (talk) 13:40, 24 March 2009 (UTC)[reply]

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