Belgian waffle irons - waffles are the ultimate comfort food

Written by Tracye Gano

Waffles have beenrepparttar comfort food in many a kitchen. A waffle is a flat batter cake cooked between two hot plates that are called a waffle iron. Belgian waffle irons provide deep pockets to catchrepparttar 146953 butter and syrup. There is nothing like a warm, buttery waffle swimming in syrup.

The waffle irons of old sat on a gas fired or wood stove. You had to heat both sides ofrepparttar 146954 plate before you addedrepparttar 146955 batter. It took practice and acquired skill to know whenrepparttar 146956 iron was hot enough to pour your batter in. You also needed to know when to turnrepparttar 146957 iron as well as when to removerepparttar 146958 waffle. Until non-stick surfaces, gettingrepparttar 146959 waffles out ofrepparttar 146960 waffle iron presented its own of set problems.

Waffle irons have come a long way sincerepparttar 146961 days they were first used. Whether you preferrepparttar 146962 regular pocket orrepparttar 146963 deeper Belgian waffle pocket you will have no shortage of choices of commercial waffle irons to choose from. There are many quality, affordable waffle irons onrepparttar 146964 market today.

The Best Georgia Restaurant!

Written by Ed Williams

Folks, I’ve discoveredrepparttar best restaurant in Georgia!

I kid y’all not, I’ve found a place that’s worth investing a weekend in order to eat a few meals there. A place that combines formal and casual dining inrepparttar 146909 best ways imaginable. A place whererepparttar 146910 food is so good that each bite is a veritable Elvis concert ofrepparttar 146911 palate. So, are y’all a little curious as to where this place is located?

Good! It’s in Dahlonega, Georgia.

Wanna know its name?

It’s calledrepparttar 146912 Corkscrew Cafe.

I kid y’all not,repparttar 146913 Corkscrew Cafe. I discovered it just this past February when I spent a delightful weekend up in Dahlonega as an attendee/participant in their second annual literary festival. I was up there with Dedra and Deborah doing our first ever performance of “GRITS, Georgia, and Grizzard,” and we all decided onrepparttar 146914 spur ofrepparttar 146915 moment to have dinner there on a Saturday night. Folks, it was one ofrepparttar 146916 best decisions we’ve ever made. When I walked in and looked overrepparttar 146917 place, I sensed it was a winner. And what occurred overrepparttar 146918 next hour-and-a-half confirmed it, it was sheer, pure, unadulterated dining pleasure. It was so good that I came back for lunch whenrepparttar 146919 doors opened on Sunday, and Sunday’s food was even better than Saturday’s. Let me give y’all a brief description of what all I tried:

French Onion and Portabella Mushroom Soup - If you like French Onion soup, you’ll never do any better than this. Great cheese and toast floatin’ up on top, and a very well-seasoned soup underneath. The mushrooms make it even better, I damn near cancelled what I ordered for dinner just to eat another bowl of this liquid heaven. I’m glad I didn’t though, because my entree was outstanding. It was:

Sesame Crusted Salmon - Simply put, this isrepparttar 146920 best grilled salmon I’ve ever had. Whatever they used to season it with was great, and I even lovedrepparttar 146921 rice that went along with it. The rice! Let me tell y’all, any restaurant that makes rice that you want second helpings of is a place to remember. The Corkscrew Cafe makesrepparttar 146922 best rice inrepparttar 146923 history of modern civilization.

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