Autistic people & waffles?

[Gerald Wilgus]

Nothing wrong with waffles. I also like waffles cousin, pancake.

I especially like Swedish pancakes with lingonberry jam.

 

[Ronald Zeeman]

My kids thought putting bacon in pancakes was weird until they stayed at my parents house for a few days, now they understand.

 

[Callistemon]

RIP keyboard. Destroyed by getting drooled on.

Don't you have a napkin at your house?

 

[Callistemon]

I've gone low carb so no waffles made with flour for me but I make chaffles with cheese and egg. I need some of the plum jam though!

I don't make jam as that's 50% sugar and I don't like the idea of having equal weights of sugar every time I have the equivalent of a piece of fruit (already sugary enough). So this recipe is the lowest-sugar preserve I could find, in a cookery book from just post WW2. It's a traditional continental recipe and what you do is quarter and de-stone firm red-fleshed (blood) plums, put them in a heavy-based pot (will burn and stick in light pots), add 8-10% of the fruit's weight in sugar, stir through and leave with the lid on overnight.

The sugar will draw out enough juice to cook the plums in the next day. Bring to the boil with the lid on, then take the lid off, reduce the heat, and let the whole thing simmer until the volume in the pot has gone down to half (2-4 hours for my 8-litre cauldron). Only stir if you absolutely have to - really to probe if anything is sticking because of excessive heat. Have the extraction fan on to assist with evaporation; it will reduce cooking time.



Look at all those antioxidants!

When thick, bottle this. You can use a blender stick to make it less chunky but don't overdo it. I keep the concentrated plum preserve in the freezer but if you're confident in your sterile technique you can keep it at room temperature.

Uses: To top waffles, pancakes, toast - goes well with cream on top. Mix into plain yoghurt to make a proper fruit yoghurt, instead of buying so-called fruit yoghurts. Use to top tapioca pudding, breakfast semolina, porridge etc.

 

[Luca]

I love waffles. I have some mini cinnamon sugar waffles in my freezer right now. And yes, they are meant for kids. Lol

 

[Suzette]

@Callistemon , thank you! I hope I get a chance to try your recipe this summer when I am in the states.

 

[Callistemon]

Good luck with it, @Suzette - the main issue is sourcing blood plums, so we grow our own, but you can usually get them from stone-fruit growers direct. It's a fantastic recipe...

@crewlucaa_, if you get yourself a waffle iron, you can make grown-up waffles!

 

[Suzette]

Good luck with it, @Suzette - the main issue is sourcing blood plums, so we grow our own, but you can usually get them from stone-fruit growers direct. It's a fantastic recipe...

@crewlucaa_, if you get yourself a waffle iron, you can make grown-up waffles!

I probably won't try to source blood plums. I will probably use wild mountain plums. They are very tart and flavorful but not very juicy. When I have used them in the past I have augmented them with white grape juice. It will be interesting to play around with it. (And if it is fruit in a jar, it's jam, mam )

 

[maycontainthunder]

Don't you have a napkin at your house?

Yes, lots. The problem is they are way out of reach when the uncontrolled drooling starts because someone posted a picture of food.

 

[Kalinychta]

I don't make jam as that's 50% sugar and I don't like the idea of having equal weights of sugar every time I have the equivalent of a piece of fruit (already sugary enough). So this recipe is the lowest-sugar preserve I could find, in a cookery book from just post WW2. It's a traditional continental recipe and what you do is quarter and de-stone firm red-fleshed (blood) plums, put them in a heavy-based pot (will burn and stick in light pots), add 8-10% of the fruit's weight in sugar, stir through and leave with the lid on overnight.

The sugar will draw out enough juice to cook the plums in the next day. Bring to the boil with the lid on, then take the lid off, reduce the heat, and let the whole thing simmer until the volume in the pot has gone down to half (2-4 hours for my 8-litre cauldron). Only stir if you absolutely have to - really to probe if anything is sticking because of excessive heat. Have the extraction fan on to assist with evaporation; it will reduce cooking time.



Look at all those antioxidants!

When thick, bottle this. You can use a blender stick to make it less chunky but don't overdo it. I keep the concentrated plum preserve in the freezer but if you're confident in your sterile technique you can keep it at room temperature.

Uses: To top waffles, pancakes, toast - goes well with cream on top. Mix into plain yoghurt to make a proper fruit yoghurt, instead of buying so-called fruit yoghurts. Use to top tapioca pudding, breakfast semolina, porridge etc.

I feel smug and pompous when I do even the most basic of cooking, but…rustling up a cauldron of jam made from homegrown blood plums…I mean, wow. You’re a kitchen witch.

 

[Callistemon]

I probably won't try to source blood plums. I will probably use wild mountain plums. They are very tart and flavorful but not very juicy. When I have used them in the past I have augmented them with white grape juice. It will be interesting to play around with it. (And if it is fruit in a jar, it's jam, mam )

Have fun playing!

...and since you are fishing (and with your tongue, too ): It's not plum jam - it's concentrated plum sauce. The German word for it is Pflaumenmus not Pflaumenkonfitüre - specifically to make the distinction. Other types of fruit in a jar include stewed fruit in its own juice, stewed fruit in other fruit juice, stewed fruit in sugar syrup etc etc. And look, I've got a tongue too!

Enjoy your fish!

And your cooking, and your day. If you do that mountain plum experiment, I'd love to know how it turns out!

 

[Callistemon]

I feel smug and pompous when I do even the most basic of cooking, but…rustling up a cauldron of jam made from homegrown blood plums…I mean, wow. You’re a kitchen witch.

I thank you kindly. It's fun to make things, especially useful things, delicious things, beautiful things.

One cauldron? (Silent scream remembering the piles and piles of fruit! ) ...we had buckets of plums. Last year we made about eight cauldrons of concentrated plum sauce, and about four cauldrons of stewed nectarines, and about the same each of apples and pears. Then of course it becomes easy to make apple / pear pies all the rest of the year, and to have stewed fruit on hand when there's none on the trees. We also freeze cherries, boysenberries, youngberries, and tomatoes for use in sauces (because it's so easy to make a batch of tomato puree from a bag of frozen tomatoes when you need it - a lot of the water comes out automatically when you heat them and you can pour it off then, instead of evaporating it out of fresh tomatoes and bottling the puree).

It's a major operation to do the preserving, and thankfully my husband volunteers to chip in - so what we do is put one one album we want to listen to, and core and chop eight litres of apples/pears together in the time it takes to listen to a standard album. Takes me more than twice as long on my own because when you work together, you specialise and it's faster.

There's no way I could have done this when working fulltime, unless growing and preserving food was my sole hobby...

Yes, lots. The problem is they are way out of reach when the uncontrolled drooling starts because someone posted a picture of food.

This is really naughty of me. But, as a preventative measure, you could a napkin around your neck!

It's very Pavlovian of you, by the way. Would anyone like to hear a joke about Pavlov?

 

[maycontainthunder]

This is really naughty of me. But, as a preventative measure, you could a napkin around your neck!

What do you take me for? Some kind of organised person????

It's very Pavlovian of you, by the way. Would anyone like to hear a joke about Pavlov?

Sounds like it involves cake... OK!

 

[Callistemon]

Bwahaha, @maycontainthunder!

...not cake, but beer... Pavlov was sitting in the pub, when the phone rang. He immediately got up and said, "That reminds me! I have to go feed my dogs!"

 

[maycontainthunder]

Bwahaha, @maycontainthunder!

...not cake, but beer... Pavlov was sitting in the pub, when the phone rang. He immediately got up and said, "That reminds me! I have to go feed my dogs!"

*gets in a huff because the joke didn't contain cake and, far worse, neither do I.*

 

[Auti Saj]

I love waffles, there's nothing wrong with waffles and I wish not to discuss this any further.

 

[Gerald Wilgus]

I thank you kindly. It's fun to make things, especially useful things, delicious things, beautiful things.

So true! living in orchard country, summer is a festival of fruit that I enjoy preserving. We are known for our tart cherries which I use to make Cherry Bounce from an old Colonial recipe.
10 to 11 pounds fresh tart cherries, pitted (i use Michigan Montmorency and Balaton)
4 cups brandy
3 cups sugar, plus more as needed
2 cinnamon sticks, broken into pieces
2 to 3 cloves
1 (1/4-inch) piece fresh whole nutmeg
Instructions
Mash cherries to extract as much juice as possible. Strain the juice through a large fine-mesh strainer, pressing the fruit with a sturdy spoon. You should have about 8 cups. (Keep the mashed cherries; don’t throw them out!).

1. In a 1-gallon glass jar (or glass container) with a lid, combine the juice with the brandy and sugar. Stir to dissolve the sugar. Cover and set aside in the refrigerator for 24 hours, occasionally stirring or carefully shaking the jar.
2. Bring 2 cups of the juice to a simmer over medium heat. Taste the sweetened juice and add more sugar, if desired. Stir in the cinnamon sticks, cloves, and nutmeg.
3. Cover and simmer for five minutes; remove from heat and set aside to cool to room temperature. Strain, and discard the spices.
4. Stir the spiced juice back into the 1-gallon glass jar with the reserved sweetened juice.
5. Cover loosely with the lid, and set aside for at least 2 weeks before serving, occasionally shaking the jar with care.
6. Serve at room temperature in small cordial or wine glasses. Store extra in fridge.

I sometimes use a good bourbon for the vanilla and caramel notes it produces and sometimes crush some of the pits to add a stronger marischino flavor.

 

[Suzette]

Have fun playing!

...and since you are fishing (and with your tongue, too ): It's not plum jam - it's concentrated plum sauce. The German word for it is Pflaumenmus not Pflaumenkonfitüre - specifically to make the distinction. Other types of fruit in a jar include stewed fruit in its own juice, stewed fruit in other fruit juice, stewed fruit in sugar syrup etc etc. And look, I've got a tongue too!

Enjoy your fish!

And your cooking, and your day. If you do that mountain plum experiment, I'd love to know how it turns out!

I absolutely have no idea what your fish joke refers to.

 

[Callistemon]

@Suzette, in Australia we call it a fishing expedition when you deliberately post something a bit naughty, like saying all fruit in a jar is jam, mam - it implies you're looking to see if you will get a "bite" and I indeed obliged! So you got lots of fish.

I do the same kind of thing with people who I think won't take it as badly intended, and sometimes I also get fish.

It's a bit like friendly jousting, using words. Teasing someone, without any malice, just to have fun and expecting to be teased back in a good-natured way.

To complicate things, not everyone's fishing expeditions are necessarily friendly, but amongst friends, they usually are! It's the intention - which is to produce laughter, not discomfort, and for everyone in the situation.

Hope that helps!

 

[Callistemon]

So true! living in orchard country, summer is a festival of fruit that I enjoy preserving. We are known for our tart cherries which I use to make Cherry Bounce from an old Colonial recipe.
10 to 11 pounds fresh tart cherries, pitted (i use Michigan Montmorency and Balaton)
4 cups brandy
3 cups sugar, plus more as needed
2 cinnamon sticks, broken into pieces
2 to 3 cloves
1 (1/4-inch) piece fresh whole nutmeg
Instructions
Mash cherries to extract as much juice as possible. Strain the juice through a large fine-mesh strainer, pressing the fruit with a sturdy spoon. You should have about 8 cups. (Keep the mashed cherries; don’t throw them out!).

1. In a 1-gallon glass jar (or glass container) with a lid, combine the juice with the brandy and sugar. Stir to dissolve the sugar. Cover and set aside in the refrigerator for 24 hours, occasionally stirring or carefully shaking the jar.
2. Bring 2 cups of the juice to a simmer over medium heat. Taste the sweetened juice and add more sugar, if desired. Stir in the cinnamon sticks, cloves, and nutmeg.
3. Cover and simmer for five minutes; remove from heat and set aside to cool to room temperature. Strain, and discard the spices.
4. Stir the spiced juice back into the 1-gallon glass jar with the reserved sweetened juice.
5. Cover loosely with the lid, and set aside for at least 2 weeks before serving, occasionally shaking the jar with care.
6. Serve at room temperature in small cordial or wine glasses. Store extra in fridge.

I sometimes use a good bourbon for the vanilla and caramel notes it produces and sometimes crush some of the pits to add a stronger marischino flavor.

So many amazing food moments in this forum!