Tuesday, January 17, 2012
TMAILBAG: The Waffle Epilogue
I loved your post on the awful chicken and waffles. You mentioned how waffles have returned to your life since Mrs. Bootleg went on an overseas business trip. Wasn't that the same time period in which you invented "bourbon waffles"? I'm certain you tweeted about this, but did I miss the TBG post? I can't find it, if you did.
Also: while it probably doesn't qualify for your "breakfast entree syrupy trinity", you should consider a new category for crepes if you're not already a fan. They kick french toast's ass.
Y'know...I think I've had crepes, like, once. Not too long ago, there was a very brief "crepes craze" here in Southern California that saw several pretentious cafés open and close in less than a calendar year. I presume most of those places became $5.00 cupcake cafés. I'll make an effort to give crepes another try -- especially if they're served urban-style.
And, I can't claim credit for the bourbon waffles. That delicious creation came courtesy of a dear family friend, who made the following waffle-related suggestion on my Facebook page:
I recommend you make half the batch [of waffle batter] with a fistful of chocolate chips for J and then thin the rest of the batter out with a shot or two of Kentucky Bourbon for yours and have breakfast for dinner while the wife's away the right way!
What? Well, what do YOU use Facebook for?!
She just so happens to be the brains behind this kick-ass baking endeavor so her words carry weight. After my son Jalen annihilated two chocolate chip waffles and half a package of breakfast sausage, I filled a shot glass with Maker's Mark and added it to the remaining batter. I then stirred in some chopped cooked bacon (three strips, if I remember correctly) and let the goodness hit the griddle.
Bacon-bourbon waffles? "Jalen, get daddy the GOOD plate."
Sweet and salty. Smoky, vanilla-y and bourbon-y. The finished product was soo-POIB. ProTip #1: Do yourself a favor and spend the 10 minutes it takes to make a batch of waffle batter from scratch. ProTip #2: Don't use pre-cooked bacon. I mean you could ignore either rule, but the flavors are much more pronounced without the prepackaged batter-powder and pig parts.
I'm not sure crepes can compare to this, Beatríz.