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Skier’s Ode to the Waffle Iron or Why You Don’t Need a Kitchen

post #1 of 15
Thread Starter 

Now I almost always have access to a full kitchen when skiing, but that wasn’t always the case. In the old days, bereft of funds, I started traveling with a lightweight waffle iron…and still do. Why? Because with a waffle iron all you need is a hotel room with a fridge to enjoy a full breakfast or light dinner, saving both time and money while requiring only one paper towel for clean up. Here are some ideas:

 

Waffle Iron Tater Tots: Just throw them on the waffle iron frozen or refrigerated until done. If frozen, add between the gaps after they cook for a while until they cover the surface. This isn’t as good as Swiss potatoes or hash browns, but it will do.

 

Waffle Iron Eggs: Pour in liquid eggs (no shells to get rid of in a hotel/motel room), sprinkle on cheese and any leftover veggies, close the waffle iron and cook until done. Yeah, the result is a little rubbery and will never make the cover of Bon Appetit, but it is still breakfast.

 

Waffled Bread: This is easy. Simply waffle those muffins that come in the cardboard tube (e.g., any Pillsbury biscuits on sale).  You can use the waffled biscuits to make an egg sandwich.

 

Waffled Stuffing: This is my favorite waffle recipe, although you will have to hope a supermarket is selling stuffing unless you have a kitchen to make your own. Waffled stuffing can be used for breakfast or dinner at home when you can throw turkey, gravy and/or leftovers on top. 

 

Waffles: This one is obvious. I like yeasted waffles with Vermont maple syrup best, but that or any other waffle recipe is never going to be made in a hotel room. Instead, use any pancake mix that simply uses water as the only added ingredient. Mix to the proper consistency in a large Zip Lock bag and waffle away. When done, top with artificial syrup in plastic containers “liberated” from the local IHOP.

 

Waffled Bacon: Don’t go there unless it is pre-cooked and even then it makes the waffle iron difficult to clean. Crumbling a little pre-cook bacon into a waffle iron omelet is OK, but otherwise there is too much grease to clean up.

 

Yeah, I’d rather use a full kitchen or eat out, although in the old days pre-kids that wasn’t always affordable or practical. I still take the same waffle iron with me on ski trips just because the kids like yeasted waffles, and because the leftovers (I always make double) can be frozen and popped into a toaster for an easy breakfast later in the week. 

 

Anyone else have recipes to add?

post #2 of 15

Brilliant stuff Quant, right up my alley!  Only thing is you have to eat your food in sequence - eggs, potatoes, bread, rather than all at once.  No matter, it's all good once your stomach is full.  :popcorn

 

My adult kids know of my proclivity for frugality and dispatch on ski trips and one got me this portable grilling machine a few years ago:

It's a grill cheese machine that can be plugged into car cigarette lighter socket.

Used it a lot on one particular cross country ski trip drive. although kind of hard to be chief cook and bottlewasher AND also keep safely driving if you are alone in the car. :eek Nonetheless, most successfully employed with cheese and bagel leftovers collected from low budget motel continental breakfast bars along the journey. 

post #3 of 15

Where's the instructions on how to wax your skis with a waffle iron?

post #4 of 15
Thread Starter 
Quote:
Originally Posted by crgildart View Post
 

Where's the instructions on how to wax your skis with a waffle iron?

Wrong tool. You can use a heat gun for both cooking and waxing skis. For waxing, just rub on the wax and blow the dry, hot air over it. The wax melts easily and there is little to scrape. Someone has a thread on this at EPICSKI. I tied it and it really works.   For cooking, look on YouTube. Some nutcase probably has a video of himself making breakfast with a heat gun before he peels paint with it (I've never tried it).

post #5 of 15
Quote:
Originally Posted by quant2325 View Post

For cooking, look on YouTube. Some nutcase probably has a video of himself making breakfast with a heat gun before he peels paint with it (I've never tried it).

lol Some nutjob would probably be an accurate moniker. A few years back youtube was full of folks cooking in foil using their car engines.
post #6 of 15

Get a George Foreman grill, then you can add hamburgers (and lots of other food), because it has the grease dripping catcher.

post #7 of 15
Thread Starter 
Quote:
Originally Posted by Ghost View Post
 

Get a George Foreman grill, then you can add hamburgers (and lots of other food), because it has the grease dripping catcher.


I already had breakfast (now its time to golf), but will try cooking breakfast on my George Foreman Lean Mean whatever the hell it is. I guess you have to raise the front legs to keep the eggs from sliding out. It should work for stuffing (not as pretty as a waffle iron), and potatoes. Give me a couple of days and I'll add photos. The advantage of the waffle iron, outside of holding the eggs in place, is the smaller size and lesser weight (fits easily into a duffel, corner of the trunk, etc.).

post #8 of 15
Quote:
Originally Posted by quant2325 View Post
 
Quote:
Originally Posted by Ghost View Post
 

Get a George Foreman grill, then you can add hamburgers (and lots of other food), because it has the grease dripping catcher.


I already had breakfast (now its time to golf), but will try cooking breakfast on my George Foreman Lean Mean whatever the hell it is. I guess you have to raise the front legs to keep the eggs from sliding out. It should work for stuffing (not as pretty as a waffle iron), and potatoes. Give me a couple of days and I'll add photos. The advantage of the waffle iron, outside of holding the eggs in place, is the smaller size and lesser weight (fits easily into a duffel, corner of the trunk, etc.).


Here you go. 36 square inches

post #9 of 15

^^^I think I could totally wax my skis with that..

post #10 of 15

That looks considerably more promising than the crappy, tippy, unbalanced burners you usually find at a condo. Hm. I wonder if we should get one of those for the Breck condo ... 

post #11 of 15
This thread is why I love Epicski.

Any thoughts on molecular gastronomy using a waffle iron? Asparagus foam anyone?
post #12 of 15
Quote:
Originally Posted by joe strummer View Post

This thread is why I love Epicski.

Any thoughts on molecular gastronomy using a waffle iron? Asparagus foam anyone?

I think you need an electric toothbrush for that.

post #13 of 15

If you want to take a trip back in time...when I first went away to college in 1972-73 I used one of these electric coil thingys to heat water in my dorm room:

This was in the unimaginable time before the invention of the microwave oven.  If the coil got accidentally pulled out of the water and went unattended it would do a smokey, stinky meltdown:p and that was the end of your hot water source.  We would boil water in a coffee mug using the above device then add a packet of instant soup like this:

to generate a very meager and watery mug of soup.  Not nearly as many calories (and fat) as the cup of noodle soups in the styrofoam cups that you can get these days.

 

By my sophomore year I got my act together and got one of these hot plates:

with one of these you could really start cooking up some fancy meals (salad not included):

post #14 of 15

Gee, do you still remember anything else from college. 

"The company Spencer was working for, Raytheon, then filed a patent on October 8, 1945 for a microwave cooking oven, eventually named the Radarange. "

post #15 of 15

OMG have you seen all the varieties of Canned/Spam available today?

 

http://www.spam.com/varieties

 

 

 

I think they would work better on a waffle iron than Ramen Noodles.

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