My Waffle Iron

Written by Paul Rinehart

I had always wanted a waffle iron. Atrepparttar age of six, I started asking for one, every Christmas and every birthday. I dreamed of making large, golden, square waffles that were slightly crispy onrepparttar 150512 outside and light onrepparttar 150513 inside. I got my first wok when I was six, my first ice cream machine a few years later, but sadly, no waffle iron.

I’m getting married later this year, and my fiancée and I have already registered in at least one place. Can you guess whatrepparttar 150514 first item I picked was? That’s right…a waffle iron. It turned out to be a premature choice though, because to my surprise, I got my first waffle iron for Christmas. My fiancée put in a good word for me withrepparttar 150515 rest ofrepparttar 150516 family saying, “Paul really wants a waffle iron.” I love it; I’ve already used it quite a lot since Christmas.

I followedrepparttar 150517 recipe printed inrepparttar 150518 manual onrepparttar 150519 inaugural run. The more times I used it,repparttar 150520 bolder I got. I made substitutions and even added other ingredients like swapping milk for buttermilk or oil for butter. I alteredrepparttar 150521 amount of flour and even tried using pasteurized egg white; I’ll never do that again. Pasteurized egg whites just don’t fluff uprepparttar 150522 way non-pasteurized egg whites do.

I hit pay dirt recently with my family. My latest experimental batter came out really well. So here it is, “Pauly’s Long Awaited Waffle Iron Waffle Batter!”

Waffle Batter


2 cups of all-purpose flour 4 egg yolks 4 egg whites 1 pinch of cream of tartar 1 cup of butter milk 1 cup of sugar 2 tsp. of vanilla extract 2 tsp. of baking powder 1 pinch of salt 2 Tblsp. of melted unsalted butter

First, addrepparttar 150523 cream of tartar torepparttar 150524 egg whites. (Contrary to popular belief, cream of tartar does not produce greater volume, but it does assist in a more stable molecular structure). Whiprepparttar 150525 egg whites to a soft peak. You can tell your whites are done when you dip your beater intorepparttar 150526 white and it makes a peak that slumps quickly. Setrepparttar 150527 beaten egg whites aside.

One Bird the President Didn’t Pardon

Written by Paul Rinehart

Talking turkey

The talk around town in November was mostly politics, but afterrepparttar election, people started talking turkey.

The thought of using a self basting or kosher turkey did not appeal to me, I’ve never liked taking too many short cuts, I find it ruinsrepparttar 150511 fun. But I had heard a lot of talk about brining and how it cut cooking time down and maderepparttar 150512 turkey universally moist.

I did a bit of research, reading magazines and online articles and finally I gotrepparttar 150513 basic formula: one cup of salt per one gallon of water. Salt and water seemed pretty boring so I researched further. Recipes for brine were a dime a dozen, some made sense while others were downright bizarre. Finally, I decided I wanted my brine to give my turkey a little more than a salt bath and came up with my own recipe based on that one cup – one gallon ratio

I started out with a half gallon of water in a large pot. I added two cups of salt and one cup of brown sugar. I brought it to a boil and kept it on just long enough to dissolverepparttar 150514 salt and sugar. Next, I dropped in some peppercorns, a couple of bay leaves, and some thyme.

Finding a container big enough to hold a fourteen pound turkey and enough brine to cover it wasn’t much of a task. I just so happened to have a five-gallon bucket that I used for home brewing.

I pouredrepparttar 150515 slightly cooled liquid intorepparttar 150516 bucket, topped it off with another half gallon of water, and added a couple trays of ice cubes to hasten cooling. I then added one gallon of apple cider and one cup apple cider vinegar. I placed my turkey intorepparttar 150517 liquid, completely covered and let it brine away inrepparttar 150518 fridge for eighteen hours.

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