Syrup Waffles

Annie Hedden said:

These are also known as stroopwafels.
They require a special iron (or press) to make, which is available from
merchants you can find on the web, however they are difficult to make
properly and it is doubtful if any of these irons can make the real thing,
and I would love if someone would recommend a brand, or method, that can
make the real thing.

Thanks

Try this place: http://www.stroopwafelshop.com/equipment.html

The single iron looks exactly like our pizzelle iron.

Thanks, but that was the first manufacturer I found when I did a search, and
they are exactly what I am talking about. They don't have an email address
posted, and there is no way of asking how thick they make the waffles, and
they are ioncredibly over-priced. Also, www.fantes.com has better prices,
but they will not ship to Canada (for some strange reason, despite my offer
of more money).

What I need is a hands-on recommendation by someone who has actually tried
to purchase one of these things. Thanks a lot anyway, though.

Quoted message said:

Try this place: http://www.stroopwafelshop.com/equipment.html

The single iron looks exactly like our pizzelle iron.

[email hidden]

is their email adres its located at the bottem of the page

isabella

"Annie Hedden" <[email hidden]> schreef in bericht
news:[email hidden]...

Quoted message said:

Thanks, but that was the first manufacturer I found when I did a search,

and

Quoted message said:

they are exactly what I am talking about. They don't have an email

address

Quoted message said:

posted, and there is no way of asking how thick they make the waffles, and
they are ioncredibly over-priced. Also, www.fantes.com has better prices,
but they will not ship to Canada (for some strange reason, despite my

offer

Quoted message said:

of more money).

What I need is a hands-on recommendation by someone who has actually tried
to purchase one of these things. Thanks a lot anyway, though.

Quoted message said:

Try this place: http://www.stroopwafelshop.com/equipment.html

The single iron looks exactly like our pizzelle iron.

Annie Hedden said:

These are also known as stroopwafels.
They require a special iron (or press) to make, which is available from
merchants you can find on the web, however they are difficult to make
properly and it is doubtful if any of these irons can make the real thing,
and I would love if someone would recommend a brand, or method, that can
make the real thing.

Thanks

It doesn't look very difficult to me - that sounds like hype from a
retailer who wants you to buy them already made or something. ;-) How
wrong could home-made ones be? The iron is only so thick - excess
batter will overflow and drip out, just like a waffle iron.

I'd say, just get an iron from a supplier you know, and go for it. I'm
sure it will come with a fairly authentic recipe.

N.

Annie Hedden said:

These are also known as stroopwafels.
They require a special iron (or press) to make, which is available from
merchants you can find on the web, however they are difficult to make
properly and it is doubtful if any of these irons can make the real thing,
and I would love if someone would recommend a brand, or method, that can
make the real thing.

Thanks

I'll add a further note: I googled Stroopwafels, and clicked on
"dianasdesserts.com," which has an explanation of how they should be,
more or less - interesting notes on this site.

N.

Haha, how on earth did I miss their email address? Thanks.

The real equipment is a gas-powered press, as was described on Dia's page.
The one at stroopwafelshop.com (which is overpriced) makes 4 at a time.
Usenet is sort of a last resort for me, I've fully scoured search engines,
and used a large variety of terms other than "stroopwafel".

So, the real thing that makes 4 at a time is about $2000, and the kitchen
version that makes 4 at a time is $200. The more expensive unit does not
increase production time, all it does is make them properly. If you had
"real ones" and then had "fake ones" (like the terrible ones they have
occassionally at Starbucks) you'll understand this difference.

What I'd need is a waffle iron with the usual stroopwfel grid pattern, but
without a determined thickness -- something I can press down on with
pressure as they cook. A stroopwafel that is too thick is a very naughty
thing indeed. Also, a stroopwafel that is made out of two wafels and
sandwiched together is also bad, not to mention far too thick.

Stupid Stroopwafels.

I believe this can be reproduced in the home kitchen, however

"Nancy1" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Annie Hedden said:

These are also known as stroopwafels.
They require a special iron (or press) to make, which is available from
merchants you can find on the web, however they are difficult to make
properly and it is doubtful if any of these irons can make the real
thing,
and I would love if someone would recommend a brand, or method, that can
make the real thing.

Thanks

I'll add a further note: I googled Stroopwafels, and clicked on
"dianasdesserts.com," which has an explanation of how they should be,
more or less - interesting notes on this site.

N.

Haha, how on earth did I miss their email address? Thanks.

The real equipment is a gas-powered press, as was described on Dia's page.
The one at stroopwafelshop.com (which is overpriced) makes 4 at a time.
Usenet is sort of a last resort for me, I've fully scoured search engines,
and used a large variety of terms other than "stroopwafel".

So, the real thing that makes 4 at a time is about $2000, and the kitchen
version that makes 4 at a time is $200. The more expensive unit does not
increase production time, all it does is make them properly. If you had
"real ones" and then had "fake ones" (like the terrible ones they have
occassionally at Starbucks) you'll understand this difference.

What I'd need is a waffle iron with the usual stroopwfel grid pattern, but
without a determined thickness -- something I can press down on with
pressure as they cook. A stroopwafel that is too thick is a very naughty
thing indeed. Also, a stroopwafel that is made out of two wafels and
sandwiched together is also bad, not to mention far too thick.

Stupid Stroopwafels.

I believe this can be reproduced in the home kitchen, however

"Nancy1" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Annie Hedden said:

These are also known as stroopwafels.
They require a special iron (or press) to make, which is available from
merchants you can find on the web, however they are difficult to make
properly and it is doubtful if any of these irons can make the real
thing,
and I would love if someone would recommend a brand, or method, that can
make the real thing.

Thanks

I'll add a further note: I googled Stroopwafels, and clicked on
"dianasdesserts.com," which has an explanation of how they should be,
more or less - interesting notes on this site.

N.

Annie Hedden said:

So, the real thing that makes 4 at a time is about $2000, and the kitchen
version that makes 4 at a time is $200. The more expensive unit does not
increase production time, all it does is make them properly. If you had
"real ones" and then had "fake ones" (like the terrible ones they have
occassionally at Starbucks) you'll understand this difference.

I live in an area with a lot of Dutch people, so stroopwafels are commonly sold
in the grocery stores. They are pretty tasty, but usually a little on the hard
side. I always imagined that if you could find a bakery (or bake sale) where
they sold fresh ones they would be really tasty.

Annie Hedden said:

So, the real thing that makes 4 at a time is about $2000, and the kitchen
version that makes 4 at a time is $200. The more expensive unit does not
increase production time, all it does is make them properly. If you had
"real ones" and then had "fake ones" (like the terrible ones they have
occassionally at Starbucks) you'll understand this difference.

I live in an area with a lot of Dutch people, so stroopwafels are commonly sold
in the grocery stores. They are pretty tasty, but usually a little on the hard
side. I always imagined that if you could find a bakery (or bake sale) where
they sold fresh ones they would be really tasty.

Dave Smith said:

Annie Hedden said:

So, the real thing that makes 4 at a time is about $2000, and the kitchen
version that makes 4 at a time is $200. The more expensive unit does not
increase production time, all it does is make them properly. If you had
"real ones" and then had "fake ones" (like the terrible ones they have
occassionally at Starbucks) you'll understand this difference.

I live in an area with a lot of Dutch people, so stroopwafels are commonly sold
in the grocery stores. They are pretty tasty, but usually a little on the hard
side. I always imagined that if you could find a bakery (or bake sale) where
they sold fresh ones they would be really tasty.

I live in The Netherlands,. Stroopwafels always are a bit hard.
Sometimes you can buy them fresh at a market. The smell is fantastic.
While they are still hot, the syrup is gooey and the waffle is softer.

jake said:

I live in The Netherlands,. Stroopwafels always are a bit hard.
Sometimes you can buy them fresh at a market. The smell is fantastic.
While they are still hot, the syrup is gooey and the waffle is softer.

We get them in a package of 6 or 8 <?> , shipped from the Netherlands, so they are
not fresh when we get them "fresh". That is one thing that I should have made a point
of looking for when I was over there a few years ago.

Dave Smith said:

jake said:

I live in The Netherlands,. Stroopwafels always are a bit hard.
Sometimes you can buy them fresh at a market. The smell is fantastic.
While they are still hot, the syrup is gooey and the waffle is softer.

We get them in a package of 6 or 8 <?> , shipped from the Netherlands, so they are
not fresh when we get them "fresh". That is one thing that I should have made a point
of looking for when I was over there a few years ago.

That doesn't sound any different from what is available in the shops
here. Do you mean to say you do see a difference? I am little confused.

jake said:

Quoted message said:

Quoted message said:

I live in The Netherlands,. Stroopwafels always are a bit hard.
Sometimes you can buy them fresh at a market. The smell is fantastic.
While they are still hot, the syrup is gooey and the waffle is softer.

We get them in a package of 6 or 8 <?> , shipped from the Netherlands, so they are
not fresh when we get them "fresh". That is one thing that I should have made a point
of looking for when I was over there a few years ago.

That doesn't sound any different from what is available in the shops
here. Do you mean to say you do see a difference? I am little confused.

No. I didn't see them over there. I assumed that factory made cookies produced and packaged
over there and shipped here to sit on store shelves would be inferior to something that
could be bought freshly mad in a bakery or, better yet, home made.

Dave Smith said:

jake said:

Quoted message said:

>I live in The Netherlands,. Stroopwafels always are a bit hard.
>Sometimes you can buy them fresh at a market. The smell is fantastic.
>While they are still hot, the syrup is gooey and the waffle is softer.

We get them in a package of 6 or 8 <?> , shipped from the Netherlands, so they are
not fresh when we get them "fresh". That is one thing that I should have made a point
of looking for when I was over there a few years ago.

That doesn't sound any different from what is available in the shops
here. Do you mean to say you do see a difference? I am little confused.

No. I didn't see them over there. I assumed that factory made cookies produced and packaged
over there and shipped here to sit on store shelves would be inferior to something that
could be bought freshly mad in a bakery or, better yet, home made.

People here buy them at the supermarket. I've never seen them at a
bakery. IIRC, they keep for months, at least, the expiry date says so
(I think - ever since losing a lot of weight, I've sworn not to put it
back on. High-cal foods no longer enter this household. It's been a long
time since I've bought stroopwafels).

Annie Hedden said:

Thanks, but that was the first manufacturer I found when I did a search, and
they are exactly what I am talking about. They don't have an email address
posted, and there is no way of asking how thick they make the waffles, and
they are ioncredibly over-priced. Also, www.fantes.com has better prices,
but they will not ship to Canada (for some strange reason, despite my offer
of more money).

What I need is a hands-on recommendation by someone who has actually tried
to purchase one of these things. Thanks a lot anyway, though.

Don't know anyone who makes them at home anyway. They are so readily
available it hardly seems worth the time.
Fresh from the stall at the market is best of course LOL.

Now if you want to make poffertjes that's another story...

Quoted message said:

Don't know anyone who makes them at home anyway. They are so readily
available it hardly seems worth the time.
Fresh from the stall at the market is best of course LOL.

Now if you want to make poffertjes that's another story...

Actually you can only find them in my town on occasion. I've fond them twice
and I never stop food shopping. There isnt a store that regularly stocks
them. We have a serious lack of specialty stores. Remember that chocolate
chip cookies are made by everyone, and they can also be found anywhere.

Annie Hedden said:

Quoted message said:

Don't know anyone who makes them at home anyway. They are so readily
available it hardly seems worth the time.
Fresh from the stall at the market is best of course LOL.

Now if you want to make poffertjes that's another story...

Actually you can only find them in my town on occasion. I've fond them twice
and I never stop food shopping. There isnt a store that regularly stocks
them. We have a serious lack of specialty stores. Remember that chocolate
chip cookies are made by everyone, and they can also be found anywhere.

Sorry. Thinking about the Netherlands. Most often in the US we find them
at whole/health food shops.

Funny that so do I after a few too many drinks.

Shaun aRe