Chaffles

#601

Soooo…chaffles.
I had the first one ever today (1 egg, 1/2 cup cheddar/parmigiano cheese) and NOT ONLY did it taste fantastic, it also gave me an insane rush of energy which had me take off and wash curtains by 7:30 in the morning. I got hungry at about 2 in the afternoon. WOW.
So - was the person who invented this shoved to the top of the queue of people up for sainthood? Or was he or she at least awarded a Congressional Medal of Honor or something like that? I can’t imagine that the person who gave us chaffles still walks about unnoticed and unregarded.

Wow.
Chaffles.
…

#602

I wonder what discussion went on at the company as Dash could no longer keep up with the orders they were getting? Did they fire someone for not realizing the opportunity before?

I’m still shocked that Domino’s, Pizza Hut, Papa John’s, or Papa Murphy’s haven’t come up with a good keto pizza offering. If they don’t have someone working on it, they are idiots.

#603

I would have loved to have a recording of what went on in their experimental kitchens the day the quaffle recipe arrived there:

“My god, they do WHAT? But…that’s not even a recipe!”

  • inaudible mumbling in the background -
    “Okay, okay, we’ll try it out…but that’s NOT what I became a chef for!”
  • rasp, rasp -
  • squish, squish -
  • sizzle, sizzle -
  • PLOP -
  • noise of fork on plate, then chewing noise -
  • PAUSE-
    " MY GOD LAURA! CALL THE BOSS!"
  • chew, chew -
    “Call the whole board! Heck, no, call everybody including Ellen from marketing! Do it NOW!”
  • noise of frantic activity of underlings -
    “Oh…and bring me…let’s see…spinach, bacon, mushrooms…and cheese! A LOT of cheese!”
  • fade out *
(Susan) #604

Hi everyone! So I have a Chaffle question that I didn’t see anyone else pose or answer, please forgive me if I missed it in the 600 posts in this thread :blush:

I have made chaffles three ways : egg and cheddar, egg and shredded mozzarella, and one time each with egg, cheese and with two tbsp of almond flour.

Every time they taste fishy to me. Distractingly so— Like warm, fishy waffles. I have not been using omega 3 eggs— just regular eggs.

Does anyone else have this problem? Thoughts?

(John) #605

Not me.

If I do egg and cheddar, I get a distinctive “egg and cheese” flavor, which is great because sometimes I want to taste the egg and cheese.

If I do egg and mozzarella, it is a more neutral taste that works well as a bread replacement for a sandwich.

I only use the almond flour when I want to stretch it out a bit - i.e. make 3 waffles instead of 2. I also occasionally use a little baking powder, which makes for a crispier waffle but also more chance of it running over when I close the lid. :frowning:

But never a fishy taste.

I use farm fresh, cage free, free range eggs. My wife’s best friend lives in the country and keeps chickens as a hobby, and those are some pampered hens. We get tons of fresh eggs. I have met many of the chickens personally.

#606

Elsewhere I posted the first chaffle recipe and reference I could find. Chaffle recipe 1981

More or less as in the Calvary Baptist Temple (Savannah, GA), 1981 for a “WAFFLE MAKER OMELET” Recipe. 2 eggs, 1 cup grated cheese. Set waffle maker on high. Let cool on a rack.

#607
(Susan) #608

Thanks JohnH. I may need to try different eggs. Or it may just be the taste doesn’t work for me. But glad to know I might try again with fresher eggs…

(traci simpson) #609

Have you seen the ingredients?

(Karen) #610

I know in Korea that chickens are fed fish as part of their feed, and you can taste it in the eggs. Might that be the issue? Perhaps try switching brands

(traci simpson) #611

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this is with mozzarella cheese and regular sauce etc.

(Doing a Mediterranean Keto) #612

I have tried this white bread chaffle recipe (adding an egg, instead of only whites), with home made maonesa (this is the right historical name, from Maó, Menorca), and it was delicious.

Today I have done the same, with almond flour but no maonesa (instead, Greek yogurt), and it was almost as good, but with a little bit less consistency.

What could be the reason? Maybe the reduction in fat? If this is the reason, could it be that adding a bit of olive oil could make it even better?

(Steve) #613

Mayo or yogurt is fine or leave it out all together for a more neutral taste. Whole egg or just egg white is a personal taste and doesn’t effect the chaffle structure much, egg white makes it a little less eggy tasting.
I give a squirt of oil to the waffle iron and move it around with a silicone brush for extra flavour and colour. We have been into the white bread batter chaffles lately for sandwiches, it holds up really well and is very good the next day too for a grilled cheese sandwich.
Here is a chicken, bacon, tomato and mayo sandwich, the chaffle holds up right to the the last bite. As you can see I sprinkled a little grated cheese onto the iron first.

chicken%20chaaffle
chicken chaaffle.JPG1632×1224 464 KB

(Doing a Mediterranean Keto) #614

I have done my third set of chaffles, with egg, Greek yogurt, xantham gum and almond flour, and adding a good serving of olive oil.

The texture and taste are wonderful. There is only one thing to improve: after finishing the chaffle, I get a bitter taste in my mouth. I do not know what it is, but I suspect it could be the baking powder I use.

For sure, I will buy another brand of baking powder to try, but so far, has anybody found this issue of the bitter taste after finishing the chaffle?

(Steve) #615

Is it the olive oil?

(Doing a Mediterranean Keto) #616

My mom has said the same about the olive oil. But I think it cannot be, since the three times I have done chaffles, the three times I have had a bitter taste. And I only have added olive oil this time.

The olive oil is strong, but not bitter.

(KCKO, KCFO) #617

Just wondering how your elimination of dairy experiment is going? Are you still not eating it or did you not see any results from doing it?

(Susan) #618

I didn’t lose any weight from doing without it for 5 weeks, so I re-introduced it at that time, but in limited quanitity. I still have some dairy free days (like yesterday) but I have been having some HWC in coffee/tea during my lunch or supper time, and I have had cream cheese a few times, but I am trying to have limited amounts of dairy. I did the protocol for 6 weeks and I lost 1 pound, so it seemed to just follow the pace I normally lose at. So I haven’t been fasting this month, I want to do the Zorn Fast next Thursday, but it will be depend how my hubby’s brain surgery goes on Monday, and when they release him, etc. as well =).

I am going to try the Fasting protocol again in January and see if it helps =).

(KCKO, KCFO) #619

Hope all goes well for your hubby.

I had done the skipping dairy for a month on another plan, it did nothing for me. In fact, if I don’t get in yogurt, I get :poop: issues. I don’t do milk, just HWC, yogurt and cheeses.

(Susan) #620

I am trying to not eat cheese very often, and the HWC I have most days. I haven’t had any yogurt at all since starting Keto last February. I like to have cream cheese on peppers, wrapping them in ham or bacon once in a while, so I was missing that. I am going to have that for lunch today -it is 12:32 and I eat at 1pm and 4:30 or a bit earlier, so time to make that soon =).

Thanks for the well wishes for my hubby, I appreciate that. I know he has a great surgeon that has done the operation (brain shunt with a tube running down to his stomach) a lot of times, but I am a worrier so I still am nervous. I don’t drive so I have been stocking up on food, necessities and all the Christmas things I need. Last shopping is tomorrow night - and my list is very detailed and organized so I think everything will be good =).