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KindlyBrain6109 t1_jawqgdg wrote

Why are you bringing your waffles outside?! They are going to get cold!

49

Twombls t1_jawzrtt wrote

This post is the kinda thing that VT tourism sponsored influcers post on insta. Not saying op is one but like....

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meinblown t1_jawvdgb wrote

Flatlanders. You can't explain why they do what they do.

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Foundation2934 OP t1_jax5i0n wrote

They were heading to the freezer anyway!

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KindlyBrain6109 t1_jax6rnj wrote

Why are you putting buttered waffles covered in syrup in the freezer? It's going to ruin the consistency

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Averne t1_jay97rf wrote

Seriously! OP is making all the wrong choices, here.

2

Foundation2934 OP t1_jax6zhz wrote

Yeah, my toaster oven probably wouldn’t like it either.

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Oldmanbabydog t1_jayv1hl wrote

Dont know why people are shaming you for saving leftovers. Have you seen the price of food?

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KindlyBrain6109 t1_jb1l2bz wrote

No one is shaming them for saving leftovers. We don't believe they are saving left overs, we believe they are taking food outside into the cold to take a photo for karma and instagram likes. Then lying about bringing it to the freezer to save face

6

deadbalconytree t1_jb50ubd wrote

It’s ok OP, no hate. We had friends come visit for the weekend and I made waffles with butter and maple syrup, and made extra so I could freeze them also.

Now round vs square waffles on the other hand, I take issue with :)

1

Twombls t1_jawz9cy wrote

Hello Vermont tourism board.

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theultimatedoot t1_jaxqnje wrote

Why are the waffles naked in the cold without maple syrup

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linuxknight t1_jaxs51k wrote

Asking the real questions. OP had one job to do here to complete the perfect post.

2

Foundation2934 OP t1_jay25s3 wrote

They were headed for the freezer and I didn’t think dressed waffles would freeze (or rather reheat) well.

2

TheDiceMan2 t1_jaxrg0x wrote

culturing your own butter is surprisingly easy. big butter just doesn't want you to know that

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aenteus t1_jayfts1 wrote

Came here to ask…what is cultured butter?

1

Valgrindar t1_jayl2ry wrote

It's butter that's made from cream which has been inoculated with cultures, which are microorganisms present in fermented dairy products (e.g., yogurt or creme fraiche). It's a bit tangy and tastes spectacular, so it's most popularly used as a "finishing" butter, like on toast or waffles.

The process for making it is simple, but does take some patience. I've used this video as guidance before.

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Hipko75 t1_jaxd5zf wrote

Get back inside! it looks like you’ve got frost bite

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Otto-Korrect t1_jay0g0j wrote

That dish isn't deep enough for the proper amount of syrup!

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random_vermonter t1_jawpfpl wrote

I knew I forgot to get waffles the other day. Thanks for the reminder.

2

[deleted] t1_jaxjwxi wrote

[deleted]

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Foundation2934 OP t1_jaxmttf wrote

Part of it is a dark scar from a burn. I think the rest is just a shadow? Idk.

3

Tommyt5150 t1_jaxqdcv wrote

Are those made from a homemade mix? Or Box Mix?

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Foundation2934 OP t1_jaxs510 wrote

I don’t make waffles often so definitely homemade. NYT recipe is a solid go to.

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Vaderiv t1_jax6xlj wrote

Too bad I can’t reach through my screen and grab the waffles.

0

Reasonable_Bend_1472 t1_jax61yq wrote

What's the butter? Grocery store just stopped carrying the one I like.

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Foundation2934 OP t1_jax79uz wrote

The ploughgate creamery butter. Brown parchment with the red sticker. It’s top notch on practically any carb of choice.

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fjwjr t1_jaxdfg8 wrote

You Vermont hard…!

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