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For the Food on Fridays carnival, any post remotely related to food is welcome—though we love to try new dishes, your post doesn’t have to be a recipe. We’re pretty relaxed over here, and stories and photos are as welcome as menus and recipes.When your Food on Fridays contribution is ready, just grab the broccoli button (My daughter doesn’t quite have the new one ready, and now a second daughter wants to battle it out by offering her own version! Until they’re ready, grab the big one above or smaller option at the bottom) to paste at the top of your post. It ties us together visually.Then fill in the boxes of this linky tool (Simply Linked wasn’t functional at the time of publication) to join the fun!
Food on Fridays with Ann
Let’s conduct a little word association game. I’ll toss out a word, and you tell me the first thing that comes to mind.Ready?”Belgian.”What popped into your head?For people who know the country well, it might have been “beer.” For others, “chocolate.” Equestrians might think of Belgian draft horses.But when most Americans hear “Belgian,” they immediately think: “waffles.”Usually they envision the puffy square waffle topped with strawberries and whipped cream, which are lovely, without a doubt. If you were visiting Belgium and wanted a puffy square waffle, ask for a gaufre de Bruxelles.But in my opinion, the superior waffle to enjoy when visiting Belgium can be purchased on the streets of many cities (I’ve only bought them in Brussels) from vendors who cook up a sweet treat known as gaufre de Liège. Bite into one of these dense, doughy waffles and you’ll encounter one of many chunks of sugar that fill the center and caramelize on the outside to create a kind of glaze. Subtle sweetness fills each bite so perfectly that no additional toppings are needed.For a blissful moment, as you hold the warm gaufre in your hand—wrapped in a piece of paper so you can gratefully grip it—nothing else in the world is needed. You have a gaufre. La vie est belle. Thank the vendor (merci) and then stroll along the streets of Brussels (or Liège) nibbling your way through this unforgettable specialty.Back in 2005, we visited my husband’s family and took a stroll along the streets of Brussels with several sightseeing goals—one of which was to buy a Belgian waffle for each of the kids. And myself.In the photo below, you can see how they stack up a few and keep them warm; but a gaufre de Liège is best fresh from the waffle iron.I haven’t had an authentic gaufre de Liege since the one I ate after snapping those pictures in 2005.Though last week I discovered that a stand at our own little farmer’s market has come close to perfecting the flavor and texture of a Belgian gaufre.To avoid confusion for those who envision the puffy square waffles, they have coined these “Walking Waffles.” And they sell well.Early in the morning, when the crowd is thick, the Walking Waffle folks are cooking them up as fast as they can.It’s pretty involved to make gaufre de Liege at home. For now, I’m relying on the Walking Waffle folks to satisfy my cravings.If, however, you feel ambitious (and tempted) enough to try this at home, have fun exploring the Internet for authentic recipes and tutorials like this one.Have a sweet weekend!Do you enjoy exploring and linking to carnivals of all kinds? Scroll down on this link to see a round-up of themes (listed by days of the week).