A History of Waffles - Communion Wafers to Eggo
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- Опубликовано: 18 мар 2024
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Subtitles: Jose Mendoza | IG @worldagainstjose
PHOTO CREDITS
Barquillos: By Tamorlan - Own work, CC BY-SA 3.0, commons.wikimedia.org/w/index...
Krumkake: By Jonathunder - Own work, GFDL 1.2, commons.wikimedia.org/w/index...
Pizzelle: By Steve Snodgrass - originally posted to Flickr as Pizzelles, CC BY 2.0, commons.wikimedia.org/w/index...
Pike: By Jik jik - Own work, CC BY-SA 3.0, commons.wikimedia.org/w/index...
Liege Waffle: By Valereee - Own work, CC0, commons.wikimedia.org/w/index...
Waffle House: By Rpavich - via Flickr, CC BY-SA 2.0
#tastinghistory #waffles
What is your favorite topping on a waffle? Lately I've been a banana with boysenberry syrup fan.
Maple syrup from my family sugar bush, in production since 1920. And lots and lots of butter, of course.
Anything Boysenberry.
Cinnamon maple syrup
Good ol syrup to fill the syrup pockets. Strawberries in there somewhere if I can manage.
Syrup, whipped cream and strawberries!
I knew the upload was coming, so I tried summoning Max by chanting "Hard tack" to myself.
*clack clack*
Clack clack 😂🤣
Clack clack
😂 clack clack!
clack clack
Max: “1 TSP of Grated Nutmeg.”
Townsends: “I have been summoned!”
I really did expect him to pop in or a insert @ 20:32. lol
I know what you mean! Just shred my fingertips, why don’t you?
Ohh that's funny!
I came here to make this kind of comment! 😂❤
I was SO hoping a clip of Townsend happily grating nutmeg was going to pop up. 😅🤣
Oooooh boy I've been waiting for this one! As a Belgian, let me tell you we have not two but THREE types of waffles! We have the "gaufre de Bruxelles", the Brussels waffle, for which you fill the iron, and it's airy and light. Then we have the "gaufre de Liège", or Liège waffle (Liège being another Belgian city), for which the batter is usually a bit thicker and you don't fill the iron in order to get a rounder shape. We usually don't use sugar pearls in the Brussels waffle, but we do use if often in Liège waffles. You'd eat Brussels waffles with topping, my favorite is raspberry and redcurrant jam, and the Liège waffles bare since they already have the pearl sugar.
But in the countryside in the south, we also make what we call galettes. It's similar to Liège waffles, but it's even thicker, and we use potatoes in the dough. Galette day was a whole ordeal at my grandparents' house, they'd make the dough in a big laundry basket -yes you read that right- the day before and would let it rest overnight, then on cooking day, my grandparents would be at it from 7am until the evening, using two waffle irons. Each had their role and they had a whole system. My grandma would grease the iron with a paintbrush, my grandpa would scoop in some dough, they'd close it, flip the iron, and take care of the other machine. By the end of the day, there would be stacks of waffles all over the kitchen.
They made two types of galettes, most of them were made with sugar pearls like the Liège waffles, but a few very precious ones would be made with bacon. You read that right, bacon waffles! My grandma would put a strip down on the iron before adding the dough. Some even more rare were the double bacon ones, a strip both under and on top of the dough before closing the iron. The reason they were so rare is that they were more difficult and annoying to make than the sugar pearls ones. They were made only for my mom and it was the greatest of honors when she gave one or two to someone else, because there weren't many to begin with and she didn't like to share those. I only know one person outside of the family who ever got one of her bacon waffles. My grandparents would start with the bacon waffles to pre-grease the irons, then they would mix in the sugar pearls in the dough to get started on the sugar ones. They don't make them as often now because they're really old, but it's still very special when we get to have a galette fresh off the iron.
Thank you so much for this story, as a newcomer in Brussels I was really surprised when I bit into what I thought was a regular liege waffle, which turned out to be a galette. I couldn't understand why the flavor and texture were so different, but them being a bit more savory because of the potatos make so much sense now.
@PittiKoles I didn't know they had some in Brussels too! Do you remember the name of the place by any chance? I'd like to go and try some when I visit 😄
@@manon_0411 I don't remember what the name of the stand was, but they were at place Jourdan on a Sunday.
@@PittiKoles thank you!
Sounds like those bacon waffles were fire!
This waffle episode reminded me of pancakes, and of my maternal grandfather who was a camp cook in lumber camps, fishing camps, and construction camps around southern British Columbia from the1930s to 1960s. He lived with us after he had a stroke and was no longer able to go out and work. He cooked a lot of 'camp food' for us-- thick pea soup, baked beans, potato casseroles etc. But our favourite meal was pancakes and gravy. His pancakes were a bit yeasty-- not just baking soda and powder like our mom made. And he would serve them with vegetables-- fried greens usually-- and a very hearty gravy made from the last few days meats. We loved his cooking, and the stories that went with them. He lived with us from the time I was about six, until he died when I was 12.
The cook in these camps was the most important person in recruiting workers in many years. Men would be 'in camp' for two to six weeks and had little to look forward to besides food while they were there. I think it would be interesting to explore the history of work-camp cookery. Their tools were basic but often self-invented. And the food was not just Wasp! So many of the workers came from other parts of the world that the 'Cookies' used yoghurt, paprika, buckwheat and other ingredients long before the city residents.
Love your show and all the history behind the recipes. 👍❤️🥞
Those recipes sound amazing! I would buy that cookbook
Wow he sounded like an interesting man!
My grandfather was a lumberjack in the Northwest (Washington/Oregon) in... probably the 1920's I guess. He probably ate the kind of food your grandfather cooked. ^_^
This would be fascinating. I would love a video on this!
My grandmother-in-law was from an entirely different culture, so when we visited, she'd make pizzelles. I'd never had them before, and LOVED them. So the next Christmas, I asked if she'd bake me a batch of pizzelles and ship them to me. Nope! She bought a pizzelle baker, included her recipe, and told me "learn to make them yourself." I did! And I still make several batches around the holidays for neighbors and workers (police, mail persons, trash collectors, etc).
Now that's a gift that will last a lifetime! What a favor. Or should I say flavor.
Great story thanks for sharing
Italian culture.
I Love everything about that, wish I Had a grannys Like that
@@PersephoneDaSilva Yes, they are, but she was straight from Sweden, so I don't know how she learned to make them, or if she called them something else in Swedish?
Wine on waffles? Why has nobody informed me of this before! I've got flour, eggs, a waffle iron... Vodka. Close enough.
😂
Vodka could actually make a very fluffy waffle, like voda in pie crust... **makes note**
🔥🔥🔥🔥
@@GiselleMFeuilletI put in pączki (donuts).
Vodka? Try Everclear 190.
You remind me so much of my brother, Will. Your mannerisms, so much of the way you look, so many of the faces you make...my brother died of cancer 3 years ago at the age of 32.
I love your channel for the content but I can't help but love it even more because you remind me of him. I'm sure you're nothing alike in reality. But it's so nice to see my brother in your face and eyes even though he's not here.
Thanks for your videos and hard work. I appreciate all you do on this channel. You can't do much about looking like a perfect stranger, but thanks for that, too. ❤️😭❤️
I love this channel, I have learned so much about food and history. I'm 62 and I still love to learn about everything and this guy makes it so much fun. I would love to give him a big hug 🤗. Take care and see you next time.
Glad you enjoy it!
@@TastingHistory thank you 😊. I look forward to all your videos. I don't do much cooking anymore because of my bad back, but I've got my daughter interested in some of your recipes you have tested, she loves to cook. Thanks for responding, take care and have a wonderful day.
I like the vids too, but I'll offer only a hearty handshake ... not a hug ;-)
@@josephgaviota Southern old women like to hug good looking younger men 😉, especially nice ones like Max. Have a great day 😊.
@@pattyepperson3908 _Southern old women like to hug good looking younger men_
Please, don't take me the wrong way, I 100% agree !!
That delivery of, "I'm making waffles!" is one of my favorite line readings of all time.
I quote that every time I'm in charge of doing breakfast for the kids in my family. Never fails to be fun.
Same!
Already banned in 6 states.
Shrek: “GAAAHHHRRR!!!”
In Polish they say "zrobię jajecznicę" XD meaning "I'll scramble some eggs" while sounding very happy about the prospect.
When my sister-in-law got married they did a waffle bar for the reception instead of the little cups of mints and nuts, and slices of cake everyone else was doing. We had like 8 waffle irons going and bottles of chocolate sauce, homemade caramel sauce, homemade syrups, ground nuts, chocolate chips, sprinkles, cans of whipped cream ... it was crazy!!! And EVERYONE loved it! There were guests arriving, walking the reception line, making their plate of waffles, sitting and talking while they ate, for hours! And everyone felt like family.
Sounds amazing!!!
OMG, that sounds like a fabulous feast and I wish I had been invited!
That sounds lovely!
I also love "Le Ménagier de Paris"! I get a kick out of thinking about how this busy (lawyer?) could have picked up all that household knowledge. My sister and refer to him as the Lady Catherine de Bourgh of medieval France.
Fun fact, in Dutch we still use the same word for flower and flour (bloem).
I'm guessing about the common etymology here, but it might be because it was considered the best what came out of the grain after milling, like in French fine fleur.
British English still uses the phrase "flowers of sulphur" to describe finely powdered sulphur. (It's used by gardeners to adjust soil pH.) It's sulphur flour, but the old name and spelling have persisted.
Bloem
We also use the same word for waffle and wafer (wafel).
Good thing we used the ground grain meal; my Mom didn’t like me going through her garden for “one pound of Flower” :P
I actually found a cast iron waffle iron in my grandparents' attic last summer. Completely covered in rust, but once I got it cleaned it made some really nice waffles.
Those are great
Cast iron waffle irons still make the best waffles. Electric ones can't get the crust right, and I like mine very crusty
@@brokenglassshimmerlikestar3407 Waffles made with an electric waffle maker also have an unpleasant smell to them. Like electricity. I'd guess the resistors generate small amounts of ozone that then get trapped in the waffle. Anyway no such problem with a cast iron iron, they just smell like batter.
@@i.b.640 Tell me about it. Just heavy as hell, and they have a bit of a learning curve.
@noob19087 perhaps but perhaps the mineral oil and plastics and crap on the hot plate?
I find myself wondering if heavily tinning the cast iron ones would make them more nonstick and serviceable 🤔
I used to work for a small Franciscan University, and we found the old communion wafer iron that they used in the earliest days of the university. It was really cool.
I need to break out my mom's 1955 electric waffle iron and whip up a batch of waffles! As a kid, the object of dressing our waffles involved filling EVERY divot with butter and then syrup. My favorite syrup was Knott's Berry Farm Boysenberry! 😋
As a kid, I liked half boysenberry and half maple syrup.
Same, my grandmother got us a Mickey Mouse waffle maker and we loved tracing the indents with syrup. The best part was the ears, they could hold a lot! And I miss the Knotts Berry Farm boysenberry syrup, it was my mom's favorite
@@hazelpixie56it's the best❤
"I like waffles. Waffles are like pancakes with syrup traps. A waffle says to the syrup, “Hold on now. You ain’t going anywhere. Don’t even be trying to creep down the side. Just rest in these squares. If one square is full, move on to the next one. When you hear the butter, split up.” 🧇
-Mitch Hedberg
Yo, this is hilarious
Mitch was truly one of a kind-but he's absolutely right about waffles 🧇
I miss him❤
The Norwegian iron you held up is actually a "Groro" iron, which makes a popular wafer cookie for Christmas. The name is a contraction of "god raad" (good advice), which were sayings or Bible verses. Modern irons are sections of scroll patterns. The Norwegian waffle iron is also stovetop, producing round waffles with heart-shaped sections fron a sour cream batter.
As a Norwegian, you're adding an 'r' too much there, but otherwise spot on! Its name is simply "Goro".
Funny to see how similar Germanic languages can be. In Dutch 'god raad' is: 'goede raad'. Which is probably pronounced similarly.
And Guter Rat in German
No it isn’t
Wait, cardamom in waffles isn't normal??
I'm used to two main types of waffle here in Norway; the sweet one with cardamom and the "sour" ones made with sour cream. The latter is a good way to use milk or cream that is about to go sour.
I'm delighted that you mentioned Våffeldagen and its (possible) linguistic origin. "Vår Fru" means "Our Lady", a common term for the virgin Mary as seen in the Notre Dame church. I can't help but think that us Swedes will come up with any excuse to devote a holiday to a pastry of some sort.
As a child preparing for my first Communion, I watched a Maltese Nun prepare Communion Wafers. A specialised electric wafer iron was used, apparently with a starch slurry. The small, white, round hosts popped easily out of the cooked sheet. The class tasted the scraps, and it was a fascinating excursion for small people. Nowadays our local parishes order the Communion wafers in boxes.
About a decade ago, I went on a first date so good that if you made a movie about it, it would draw praise as a "spiritual successor to Before Sunrise" from some critic out there.
The date ended up back at her place...and she lived with her parents.
Which is how when she and I woke up the next...er...noon...her dad had waffles and real maple syrup waiting for us. That was a memorable breakfast.
Her dad also gave me one of my favorite quips I've ever heard from the father of a romantic interest: "You're the first guy she's brought home who actually likes football."
It's a strange association, but waffles have always reminded me of that wonderful weekend in October of 2013 ever since.
did u marry her?
@@marklion315Sadly, no. Relationship fizzled out after four months, around the time the novelty wore off. But my goodness, was it fun while it lasted!
@@SimuLordthe sequel came 10 years after so maybe you’re in for a surprice in the near future?😅😅
American football or, and for anyone global pls don't be upset, soccer?
@@MrFredstt Don't tell the British, but they invented the word soccer and are still mad that we use it.
Springtime is breeding season for pikes, so those "luce wombes" would probably have been full of eggs for a dish made around lent! Wafers with fish roe and cheese is not a dish I'm familiar with, but it doesn't sound bad at all on paper.
Sounds like it would have the fats that they weren't getting from butter, eggs, or cream
We have crab cakes and salmon cakes, so I don't know why Max is so surprised with fish roe cakes. In Mexico shrimp cakes in tomato sauce are very popular during Lent
Thinking of a savory waffle with caviar and sour cream.
So basically waffled blini with cream cheese and caviar?
It was a caviar waffle. I assume something like a cod roe lump.
My mum's family is from Norway so the recipe we have creates circular, heart shaped waffles with an iron. They have sugar, eggs, flour, cardamom, milk and butter in it. Magnificent, but definitely a desert.
Fun fact: the waffle also helped pave the way for Nike sporting goods. Saw this on a show called Mysteries at the Museum: one day a teacher (forget his name) wanted to make better running shoes for his athletes (at this time, the shoe bottoms were just flat pieces with metal spikes on them, and often got stuck in the ground), and so at breakfast one day, upon being served waffles by his wife, he was struck by inspiration. Taking the waffle iron to his workshed, he poured in a rubber mixture, pressed it down and then applied the resulting product to some custom-made shoes. Upon presenting them to his athletes, they worked even better than before, and thus the shoe as we know it today, and Nike, were born.
Fun lil fact ^^
In my home village here in The Netherlands, we always have a annual fair (usually the area around our village hall would turn into a sort of market where people would look through & buy old things, usually vintage or even antiques) and during the fair it is a tradition that the eldest women in my family would bake heart-shaped waffles covered with either powdered or granulated sugar. ^^
It has ben a tradition since before my great-grandmother was born I believe. So yeah, my mom's side of the family have been traditionally the village's waffle bakers. ^^
oh, how fun. which side of NL are you from?
That sounds SO much fun and those waffles must be SO deliciously good.🤤
Years ago as a young father of a young family, I was diagnosed with severe food allergies...my food became incredibly expensive. So, I did a lot of research and calculations on how to feed myself adequately in the morning for the least cost possible. After much work, the math proved a homemade waffle each morning would be cheapest, even cheaper than regular food. I have been eating homemade gluten free waffles each morning for over 10 years. Thank you for going over the history of waffles. Best breakfast a celiac could wish for.
We enjoy a pea protein powder mixed with golden flax meal, cocoa and spice. Bob's Red Mill observes immaculate gluten free practices.
My partner bought two crates of Kinnickinick waffle and pancake mix. It was the most cost effective 😂 good ol’ expensive
celiac life
Recipe please? Very impecunious gluten-sensitive person here...
(By which I mean that, through experimentation, I have determined that gluten does appear to be the cause of the constant wind and mild but definite abdominal pain, plus daily emergency toilet trips, which I'd been suffering for over two years. Worth being hungry a lot of the time to at least be free of pain and not constantly farting.)
Gluten allergies are a fad. They will go away when you stop blaming food for your problems.
Oh my. I'm also a cœliac sufferer. Can't even eat honey, I think maybe from the whole current fake honey thing and fake honey situation?
Usually has glucose syrup, usually from wheat and yea anything with wheat glucose usually makes me sick as a dog, sometimes just gas and mild cramps.
Actually that's even true if I straight up eat a regular hamburger or something, which I might do once a year. Usually regret it sometimes I get off easy. Then I remember I'm putting myself at risk from lymphoma, etc🤣😬
Anyway, would you please share the recipe?
I loved the use of the Bayeux Tapestry cloth to cover your batter at the beginning. It made me smile.
In Poland we call waffles gofry and they are a dessert. not a breakfast, usually served with lots of whipped cream, caramel or chocolate and fresh fruit. They are a very popular street food, and you can find them in every tourist spot.
I remember when I was wiring my first house, my father insisted I make sure there was an outlet in the dinning room close to the table so you could put a waffle iron on the table to make them at the table.
What a great idea!
Smart man.
Not just useful for waffles, but also other appliances too! (And handy for phone charging)
At that point just put the outlet in the floor under the table so nobody walks through the cord.
Just in time for Swedish waffle day next week!
The reason we eat waffles on March 25th is because of a mishearing. The Feast of the Annunciation in Swedish is called among other things vårfrudagen (day of our lady), which when pronounced a little sloppily or by children, often turns to våffeldagen (waffle day). Somehow we collectively decided to roll with it and have been eating waffles in late March since at least the 1800s.
That is absolutely adorable and the best reason to have waffles that I’ve ever heard of.
Like Pi Day where we all eat pie
I was told many years ago våffeldagen was also a cheat day from lent, where you were allowed to use the eggs your hens had started laying after winter. But then I was newly told that eggs actually were eaten most days during lent, here in protestant Sweden. Does anyone here have an opinion or knowledge about this?
I don’t blame you! 0:36
Sounds like you could have used a little better enunciation when talking about the annunciation
My friends and I in college used to have waffle parties where we all brought a different type of cake mix to make different kinds of waffles. I had no idea we were tapping into a centuries-long tradition!
My grandma would have loved those cheese-filled waffles! She usually ate waffles with thin slices of sharp cheddar on them vs syrup.
My grandpa, her husband, made the BEST waffles! They practically melted in your mouth. He made them from scratch, but sadly never wrote down the recipe. Since Grandpa died, my brother has tried and tried to recreate those waffles with no success. He's tried everything he can think of.
And, yes, they did taste pretty good with a slice of sharp cheddar cheese. 😊
You talked me into the waffles then talked me out of the waffles, which gives a tasty meaning to waffling.
😂😂😂 well done
The womb of a pike seems possibly referring to pike caviar, in which case caviar with waffles is still quite common in England.
Just don't confuse gar with pike (both are fiercely carnivorous, elongated fish). Gar eggs are quite toxic.
@@erikjohnson9223 I’ve never had Gar- they’re a southern fish, aren’t they?
@@alanhindle3149 Yeah, probably not relevant to the UK. Southern USA and probably Mexico. Flesh is edible but eggs aren't, and seemingly mostly used for its almost armored leather, and perhaps the sport of fighting a fish that can cause serious damage if allowed to fight back. Sort of the freshwater equivalent of hunting barracuda.
I was wondering about that because most fish don't really have wombs. They don't gestate babies inside their bodies so they don't need a womb.
@@lestranged I think what the original text is referring to is the space where roe is produced and stored. These were guys making waffles with fish eggs. They weren’t exactly scientists...
when i was a young boy, many decades ago, my favorite syrup was Knot's Berry Farm Blueberry... i know ... and when we didn't have that, Log Cabin. i think we always had either bacon or spam when we had waffles. Thank you so much for your story telling skill which keeps me engaged and curious all the while having a good time!
I bought a cast iron waffle maker years ago and it's great. Heavy as sin but makes great waffles. I bought it after being completely frustrated in finding an electric waffle maker that wasn't for Belgian waffles after the ancient one my mother gave me finally died. Those huge holes are great as a desert base but I want the smaller holes for the proper butter/syrup/waffle ratio.
Stroopwafel's are my favourite waffle variant, they're perfect with tea or coffee. The proper Dutch way to eat it is to sit it on top of a cup of tea or coffee and let the heat from it melt the syrup. Also, the steam makes them nice and soft.
It's the most addictive cookie in the world
I guess that would be a wafer rather than a waffle.
I just learned this recently - it is so fun and tastes amazing!
My kids enjoy these with their hot chocolate
My kids enjoy these with their hot chocolate
Now you've reminded me of the antique Westinghouse waffle iron we bought the year we got married, 1965. It was the most elegant little thing, with Queen Anne legs, and an arching handle that opened the lid when you pulled it down toward you. IIRC, it was dated 1918.
I saw one like that on EBay the other day! 🥰
If more people cared about baking/cooking then this channel would be even more populated. Alas, the fast food industry and modern convenience has led to a departure from truly interesting and sound content.
Keep on striving for excellence in learning food history.
Dear Max,
I bought your cook book and can't wait to dive in. My current kitchen is not a good space to cook in - most of my meals come out of the microwave. But I'll be moving soon to a house with an actual kitchen that I don't have to store my pots, pans and baking sheets in the oven. I've always been interested in historical cooking and will be trying my hand at most of the recipes, save the fish pudding 😅 - Also I want to thank you for providing me with the one anti-anxiety remedy that doesn't involve pharmaceuticals. I have severe PTSD from a brutal attack and your calm, informative dmeanor relaxs me and sertle me down without drugs. You've found your calling and I wish you nothing but the best. Congrats on you marriage to Jose, you make a wonderful couple.
Sincerely,
TC Williams
In France, when waffles have yeast, we call them "gaufres de lièges". They have pearl sugar in them. And it’s one of the most delicious desserts you can have. You should try them and see for yourself.
Btw, i freaking love your work. I’m glad i speak english because i was looking for this kind of channel and there is none in french.
And we still have "oublies" where i live. They are thin and crispy waffles.
Flashback to my vacation in Bruges when I ate a lieges waffle each day and had stomach problems afterwards
Hi from Australia 🇦🇺 did you know that RUclips has a translation function in the settings? I use it regularly for foreign presenters.
@@fionapaterson-wiebe3108- for some reason, the translation option disappeared on my iPhone.
In the US we have liege waffles in our frozen section and while they’re surely not on par with what you have there, they’re still soooo good ❤
My family is Catholic, and my dad would tell me stories if when he was an alter service in Mexico. It was up to them to make the communion wafers with presses like the ones you talked about at the start. He would also talk about times that they would make the batter a bit thicker so when they would pop the wafers out of the iron they would eat the left over cooked wafer
Altar, not alter.
My favorite topping for waffles, Kerry Gold butter, sour cream, brown sugar and strawberry jam.
You’re research is top notch. To find all those old paintings with waffles or waffle irons is great (I don’t care if there is some easy way to do it, it’s more than I’d do and I’m impressed either way.) I especially liked the one with the little girl holding the big platter and whom I presume to be her grandfather helping hold it up while her presumed mother tending the iron. It made me smile and warmed this cold cold heart. Thanks Max! Always look forward to Tuesdays because of you.
German actually uses both of those word roots to describe wafers (Oblaten) and waffles (Waffeln).
The most common waffle shape are six-sided with petal-like sections. They are commonly eaten with hot fruit sauces (cherry, raspberry or blueberry) and whipped cream, sometimes icecream, too.
Oblaten are generally only used for communion or as a basis for sweet baked goods.
But there are these plate-sized ones with intricate patterns and a nut filling named Karlsbader Oblaten. Which, given that town is in modern Czechia, has led to come dispute over naming rights.
Wait, six-petaled? I've only ever had five-petaled ones, and I'm very certain about that, as I hate how annoying they are for sharing.
Oblaten is also used as a base for Lebkuchen that is traditionally eaten at Christmas time. They are a kind of ginger cookie/cake, generally using honey, cinnamon, ginger, cloves. You can get them plain, glazed and chocolate dipped.
My friends and I have a continuation of that waffel party tradition where "everyone helps" but in the form of sushi or dumpling parties where everyone helps construct the dishes and then we all eat them together.
That's great! Me and the better half used to do the very same thing! Many happy gatherings like that.
yeah communal cooking is a very common thing, thats Why you invite lots of people, to divide the labor!
I love the Bayeux Tapestry towel!
I'm always happy when non Dutch speaking youtubers do their best to pronounce Dutch words. Your "Antwerps kookboek" was done very well.
Also it is always funny to hear people get excited about Belgian waffles. I never know which one they mean. The Liège one is great, especially in winter fresh from the iron.
Great video again
It was so fun to hear about the etymology of these terms as a native Polish speaker. Here we have opłatek - communion wafer (we even have a Christmas Eve tradition here, where we share a bigger, rectangular opłatek with family wishing the best for each other right before the dinner), wafel - which is a thin, crispy wafer, wafelek - wafers layered with flavoured filling in a form of a bar, sometimes coated with chocolate, gofr - a fluffy waffle, our traditional treat during hot summer days, often topped with whipped cream, jam, fruits or powdered sugar and let's not forget about our Silesian specialty oblat which is similar to a communion wafer, but sized up
The communion wafer in Denmark is also called "Oblat" which was funny to hear in french!
@@NGCAnderopolis oh, that's so cool!
We used to receive an oplatek from our Polish relatives every year in the US and my father would break it and we all got a piece. As a child I was actually under the impression that it was a consecrated communion wafer sent to us from Poland for Christmas.
Oblaten is the communion wafer in German as well. And I love Karlsbader Oblaten ;) which are a czech speciality
@@lisapolanski9379 Actually, lots of people in Poland do get consecrated opłatki (=plural for opłatek) from their local parish!
You should make a video about crêpes, they were first made for French travellers in the papal states and those travellers then brought the recipe back to France
I'm norwegian and my great great grandmother had an iron like the rusty one you showed - And there were regionals patterns aswell. We wouldn't call those waffle irons, as they are for a baked goods called "Goro" but they for sure are related, very cool to see you got such a piece. Krumkake is usually made in round irons, compared to the square goro-iron you showed.
So Greek person here, "ovelos" is a spit for cooking meat over coals. There was a type of bread that was made by wrapping dough around a smaller spit that was also named "ovelias". That is probably how the "obelos" thing came about. The word "ovelias" survives in modern Greek but only used to describe lamb or goat cooked over coals on a spit.
We still put cardamom in our waffles (and most other baked goods) in the Nordics. It's really nice, you should give it a try.
Mmmmmm, Cardamom... Subtle and warm and uplifting!
@@barbarawright5306 Absolutely. One of my biggest culinary surprises was that using cardamom in sweets was... apparently a weird thing? Aside from being used in blends like in gingerbread and pumpkin pie.
I have cardamom in my pantry. *makes note* It's also very good on eggnog.
Afghani chai is black tea with green cardamom pods added, and it’s soooo good for how simple it is.
@@catc8927 Oh yeah I've made that and I love it! Another good one is tonka bean coffee. Oh wait tea? I thought you were talking about cardamom coffee. Cardamom tea is actually a new one for me. Thanks for the idea!
I don't know if you've ever looked into the history of baking powder and soda, but it's an interesting subject because it democratized so much food that had been reserved for rich people. In particular, cakes became cheaper and easier to make, where before they were a temperamental baked good.
4:50 What a great painting.
You can tell he's mocking the more traditional artists for their darkness by the painting in the background.
It's a Vermeer, those Dutch masters knew light better than the Sun itself.
My grandmother had a circular waffle iron, probably from the '30's that I inherited. unfortunately the power cord died of old age, and was not replaceable. I love waffles, and always felt a continuance of family history with that old machine. I have a much newer one now, much less likely to set the house on fire. Wonderful episode.
I work at a historic site, and we had a waffle frolic for one of our events. I made the invite you described using silk satin, sewing it, and scorching it with the waffle iron. It was delightful!
That sounds super fun❤
My husband introduced me to a Mexican candy called Obleas, which you usually get with Dulce de Leche (cajeta) inside. We’ve always said the texture reminds us of communion wafers. This totally explains why!! I love it
Germans called it Olates. Maybe Maximilian introduced it.
It does remind me of communion wafers. Also edible rice paper
Amazing history. The etymological link between wafers and waffles, the long history of baked goods with ornate patterning, the link between those and waffle irons and the way those patterns currently manifest in cookies like Oreos internationally and custard creams here in the UK. Also, the strange way waffles have gone from being as international as sausages to being almost exclusively associated with Belgium and the US, though not explained here, is just fascinating to note.
Can confirm Liege waffles are incredible.
There are still thick waffle batters made with yeast today. One of the most delicious are Lütticher (as in a town in Belgian) Waffeln. You make a very thick batter with yeast. After rising, right before you put it in the waffle iron, you add pearl sugar, so the waffel carmalizes. So, so, so wonderful. Thank you vor your content.
Lüttich/Liège/Luis, it is all the same city but in each of the 3 languages we speak,.
I suspect the "womb of the pike" would actually be the unfertilized eggs, we eat something similar in Denmark today called "Rogn" often from Cod. It is similar to caviar in taste.
Roe in English.
MAX POSTED OH BLESSED DAY i just got my finals results and this is the perfect way to celebrate! my friends and i are all history/anthropology majors and thought it would be funny to make a batch of hardtack as “finals rations,” but they were surprisingly good with hot coffee and cocoa. maybe wenll make waffles today. we love your channel! i’ve heard like five history undergrads in my class namedrop you 😂😂😂
*we’ll
Oh wow, Max has become an unofficial part of the history major. 😆
You are Literally Tied As One of the Best Three Cooking Shows That I Watch! ALL of You Are So Genuine and Honest about how you Relate! None of you Never Cover your Mistakes and Admit Them to Us! IT is Amazing how Easy it is to Learn History and How to a Cook a dish with You!
The Original Grilled Cheese Was a Waffle!!? Let's ADD BACON and Maple Syrup!!! PERFECT!!!!
Max, your content is so heart-warming and wholesome. It has gotten me through some tough times. Thank you for that 🫶🏼
My Dad’s waffles: Standard modern waffle batter, and shredded cheddar 1-2 cup. While that’s rising, cut a pack of bacon in half width ways and cook until firm but not crispy. Once that’s done, heat waffle iron and add crushed walnuts, toasting them briefly before adding a slice of bacon; pour batter over and cook as usual. Good with maple or fruit syrup.
That sounds like a fine breakfast.
For that to work for me it would have to be an unsweetened batter.
I'm saving this
Kinda reminds me of okonomiyaki.
In Switzerland, we bake these thin, crispy wafers for Christmas called Bräzeli/Bricelets. The batter is either so thick that it can be shaped into balls to produce flat wafers or it can be thin and pourable to make wafers than can be rolled. The classical ones have a rich, buttery taste with a hint of lemon.
Before this video, I never thought about the historical connection, but now I see that waffles are basically just big leavened wafers.
And then, you have the savoury ones with either cheese or caraway seeds...absolutely delicious.
There is a ridiculous story in my old Betty Crocker book about a knight coming back from the crusades and sits upon some biscuits. Thanks for the facts, loving your recipes.
In Australia, we have jaffles. Cooked over a campfire or gas stove in a jaffle iron which is a long handled implement with two arms that has a circular , slightly concave disc at the end. Of each. They bear no resemblance to wafer waffles. One places buttered on the outside bread in each and then filled with anything from baked beans to bacon and eggs and tomato. When the two pieces are clamped together, and cooked over the flame, they make something like a pizza pocket. You probably have them in America, but the name being so close to the waffle interested me.
Yes, we call them pie irons.
when a baker tells you that you don't need to grease it..and when a baker tells you that BUTTER made a grease fire....YOU KNOW IT'S SEIROUS. Also my Catholic heart was all aglow. Love how Max is so respectful
The fact that you have a plush of Klinklang of all things is both inspiring and deeply puzzling, as I can't think of anyone whose favorite pokemon was Klinklang.
And this is coming from someone whose favorite dragon type pokemon was Druddigon. DRUDDIGON.
My favorite is Reuniclus :)
We use a sauce that's similar to vanilla pudding on the waffles. Combine that with Bananas and you've got a Banana Cream waffle. The other thing we do is put shredded bacon into the batter (2 eggs, 2 cups flour, ... 1 cup shredded bacon (Hormel brand, fully cooked, "crumbled"))
Hi! I'm a belgian and it' s true: we LOVE waffles! You talked about the liège waffle or 'gaufre de liège', that' s my favourite but maybe tou know the other two waffles too? In belgium we eat also the more fluffy, rectangular 'gaufre de bruxelles'. We eat them normally with whipped cream and powdered sugar (sometimes with fruit or chocolate). Then we have also the 'kempische galetten' (that's from my region!) they're flat and like the gaufre de liege we eat the without any topping. Nice you talked about the 'Antwerpse kookboek' because i live in Antwerp. But anyways: Did you ever been in belgium? I invite you to come and taste our delicious kitchen!
In sweden, waffles are very thin and shaped like 5 hearts stuck together. I either have just sugar or raspberry jam and whipped cream on them. It's such a nostalgic childhood treat that reminds me of spring/summer
Sweden here too, but i dont have any waffle iron, so i make Krabbelurer in stead
Also in Norway! What he called the Norwegian waffle maker is actually a goro maker - very different!
@karimarie2401 oh interesting! Never heard of it but googled it and my first thought was "that kind of looks like a cannoli"
I'm so used to the thin ones I forget that they're not that thin anywhere else than Norway/Sweden, so when he said stack, I tried to depict a stack of waffles like that and really made me sad for how cold they'd be. -_-
@M.Datura me too. Maybe put the oven on its lowest setting and keep them on a tray in there 🤔
Leggo my eggo
Time to waffle
And dine
A great American breakfast
Dessert or snack with wine
Spoonfuls of yeast
Rise a golden shine
Put to a plate
For a much cherished mealtime
I'm tickled pink at you mentioning my home town Antwerp 🤩
Thanks for yet another great and interesting history / cooking lesson!
I cannot WAIT for the new cookbook with the recipes and histories!! I don’t know which is better, the recipes or the history! Kudos to you for all the research you do for us. Love ya, man!! ❤️❤️
I just discovered this channel yesterday and it has become my favorite. 🙂
Awww thanks ☺️
Ooh, you lucky person, you can binge-watch all the old episodes as if they’re were new!
Welcome to the community. May I suggest the hard tack (clack clack) as one of your first to watch.
@@ericwilliams1659 The first one I watched was What Did Medieval Peasants eat? I watched Hardtack and Hellfire Stew.
Welcome!
New life goal: throw a waffle frolic.
I’m sooooooooo excited for the next cookbook!!! I’m already in love with your first one and I’ve used it multiple times. The Tart de Brye is FANTASTIC and everyone at the feast I took it to agreed! Please include the recipe for the bride’s waffle in your second cookbook. It sounds amazing!
Waffles & Wine sounds like an 18th-century version of Gin & Juice
😂
Off topic on topic: Gin and Juice was likely a thing in the 1700s - Gin was first created in the 1300s.
It could also be a great brunch joint
A good pairing, as is attested to in the writings of the famous 15th century outlaw bard Snoope Dogge!
Waffles and wine sounds like “Sunday Brunch,” they might have Champagne on Sundays where those waffles also had fruit, sausage and even chicken, because the Day of the Lord should be celebrated 😂
In the Netherlands we still make the thin waffle type, we eat on new years day (especially in the north of the Netherlands) we call them kniepertjes. Also: the stroopwafel is a thin waffle cut in half filled with syrup.
the thicker version we bake in heart shaped rounds we eat them a lot during carnaval with some cinnamon sugar on them. The squares are more from Belgium.
Not really, the thicker square versions are traditionally made for New Year's Eve in Limburg. I believe 'waffele' are even more popular than oliebollen there.
Hey Max! I practically never buy books written by celebrities/RUclipsrs, but I had been eyeing your cookbook at the stores and talking about your RUclips channel to friends and family. Unfortunately, I had no money to buy it myself. Imagine my surprise when for my birthday, there was your cookbook neatly wrapped up for me! Even if I don’t make some of the recipes, it’s a fantastic history book to add to my nonfiction collection! Great job.
This looks amazing! Very interesting. I really want to try it! Love you and all your videos! Quality work.
Even your cat was interested! Cute.
Cats are always interested in everything, at least mine are.
Back when I was a kid, say the very early 2000s, and I used to go look for stuff at the Goodwill, and Saint Vinnie's.
For a long run, there was a crazy amount of waffle irons that kept being dontated.
Lived in suburbs of Tacoma, and I'm still unsure where a never ended load of donated waffle irons came from.
About a year in, and I stopped seeing them, like ever again.
Lots of waffle irons.
*Edit: I forgot to say that the irons where really big, like the size of a stovetop, or a very big fireplace. That's what made the memory remain after decades, not just one but many that kept showing up.
That's so random but fascinating! Were they electric? Is there a large European population? Waffle House closures? 😊
@@barbarawright5306 Nothing but metal, big metal irons. My older sister said they must have been family crests, but an older kid is still a kid.
We settled on family crest waffles, because for a glorious moment in time, my big sister played the part of the smart phone, and I just went with it.
Tacoma was a logging town way beforehand, though it was the amount of big waffle irons that made me say anything about it.
I'm thinking a collector passed
@@jbaby362 That sounds like a reasonable enough explanation.
People collect anything and everything, and if no arrangements have been made for after one's passing, the contents can end up going wherever next of kin figure they can get rid of them, if they don't have a good idea of the value or where to sell. Assuming there is value.
Max, you are just so lovely. I really love the food and history behind it all and really appreciate the research and narrative that you provide. I first got hooked on food history back in 2008 with the "Super sizers " food history series and also the "Back in Time" series . You are awesome ❤ love to you and Jose. Just love you both so much 💖. Franny from Michigan 😊
Great seeing the different wafer irons.
I have an old one that is very ornate.
Fish flavored wafers reminds me of the prawn crackers you can find in street stalls in Southeast and East Asia! Very medieval looking press to squeeze the batter and meat into a crisp form
Same!
Are those the ones that somehow transform a whole squid or prawn into a crisp cracker? Those things are epic.
"....and I think that's best left in the past."
Yes, I totally agree! Let old dead pike womb waffles be a thing of the past!
Love this Channel been watching since the beginning when Max was still working For Disney. Great job Max, I also thought I was the only one that would make a ancient roman Dish and bring into my work to have my coworker try. Before this channel started I tried making my own Garum. I let it ferment in the sun and lets just say I had to through it out. Can't wait for the next Cook book.
My mother, a catering chef, had an old, loose-leaf ring binder, styled Betty Crocker cookbook. In it, there was a ton of cooking skill tutorials, plus all of the recipes had both History and Key versions. The Key recipe was the base and then it would be followed by a bunch of variants. in the Waffles section, the History section described the History of the Waffle. I shall recount it as best I can recall. Once upon a time, a Knight's Wife was resting a tray of fresh cakes upon a broad wooden chair near a window. her noble husband came in and decided to take a seat by the window. he was perhaps a bit overheated from the fact he was wearing a full kit of Chaim Armor. He didn't notice the cakes that were cooling on his chair, and he sat upon them. The skirt of his armor crushing them fairly flat, but with all of those chain ridges. Food was not to be wasted, especially not the cooking of his fair wife, so they ate them anyway. His wife was pleasantly surprised and delighted by the way the chain had pressed all of those nooks and crannies into her cakes. From then on, she would have her husband don his armor, once a week, and sit upon a tray of her cakes. Thus the Waffle was born.
My mom had one of those Betty Crocker binders, too. She passed in '86, I wonder if I can find that book downstairs ...
@@josephgaviota Whem my mother passed, she died in a different state and I didn't get to see any of her worldly possessions again.
@@llywyllngryffyn8053 So sorry to hear it 😞
So many fascinating comments! Here's mine: First, LOVED the episode! Also, my Italian grandmother and her sisters always made a pizzelle-like cookie for special occasions, but they called them "schuldinis". I have no idea why. They were made on top of the stove with a long-handled iron with a grid pattern. In the center was the year my grandparents married, so it must have been a wedding present. Finally, the batter contained a bit of red wine, as well as sugar, eggs, flour, anise seed and some other ingredients I did not commit to memory. We would always have great fun making them together. They had to cook about 30 seconds on each side and we would all count out loud during the process, yelling "TURN!" when it was time to flip them over. They were so delicious, best with a cup of my grandmother's favorite spearmint hot tea with sugar and lemon.
Max, as a Dutch-speaking Belgian, I must say that I very much approve of your Dutch pronunciation (Don't ever try Flemish, though, for your own sake). Also, I highly recommend Belgian waffles to anyone who hasn't had the pleasure of having one.
Yes, it sounded really good! Not perfect, but better than most tries I've heard.
The same in germam
My parents hosted waffle suppers in the 1940's. They lived in San Antonio, Texas. Mom said waffles were affordable party food that's why they served them.
You could make waffle patterned hard tack. That would be a unique form of waffle. Plus it goes *clack clack* .
Hahaha omg he has to do this now
I remember a very long time ago when I first got into Tasting History, I went on a short research tangent into the history of waffles, and I figured it would be a perfect subject for an episode. It's nice to see you finally got around to it! It'd be really cool to see if you could get that oldschool waffle iron cleaned up from the rust to make a wafer with it.
I love history and you have started my culinary journey, thank you so muchhhhhh
My wife bought me a Belgian waffle iron for Christmas one year. The recipe book that was included called for a yeasted batter with a whipped egg white folded in. I added a popular malted milk product and we love the chocolate malted waffles that come out. The malted idea came from a motel breakfast we had eaten and enjoyed.
Upvoted for the Bayeux Tapestry tea towel. Well, not just for that, but that's a big plus.
My grandmother used to use a chocolate cake batter in her waffle iron, and serve them with whipped cream for dessert.