Talk:Waffle/Archive 1

Please Remove This

"Mass Produced Waffles

Waffles are mass produced and frozen, to be eaten quickly and with little effort in many flavors. Among the many companies that produced frozen waffles include, most notably, Eggo."

I would fix this abomination, but editing is not allowed for some reason. Why would anyone lock the page before deleting this crap? Wikipedia stinks these days. Boo, hiss. If you all are going to get anal about waffles, of all things, at least change the stuff that is obviously retarded. —Preceding unsigned comment added by 24.252.240.46 (talk) 20:41, 1 July 2008 (UTC)

Editing Wikipedia is not easy, y'know. --Yowuza ZX Wolfie 14:02, 28 August 2008 (UTC)

I honestly don't see any problem here. Is is the specific mention of Eggo that bothers you? -Oreo Priest ^talk 06:56, 2 July 2008 (UTC)

No, I agree. It's not the mention of the brand, it's the horrible grammar. I wanted badly to fix it as well, but could not. It should say something like "Among the many companies that produce frozen waffles, Eggo is the most notable" or "Many companies produce frozen waffles, but Eggo is the most notable" or "Eggo is a well known manufacturer of waffles". Just fix the ugliness. (Happyevil (talk) 16:58, 5 July 2008 (UTC))

I don't think the section is appropriate in this article. On first sight it looks like a coat rack for spam; and second sight it turns out to be a coat rack for soapboxing, since it was introduced by this edit, which immediately followed this edit by the same IP. I will remove this section now. --Hans Adler (talk) 12:39, 7 October 2008 (UTC)

Geography

For anonymous 67.189.44.155 who edit and revert everyday my changes :

• It would be nice if you register, make a login and introduce yourself. I'd like to know who i'm working with, and where you're from.

• All sources confirm that the so called belgian waffle is a very close version of the brussels waffle, introduced in america in 1964 by its belgian inventor. There is nothing to change about this.

• Since you really wanna explain us that an american version existed before 64, use your energy to improve that part of the text, leaving the brussels and belgian waffle part.

• Since i'm belgian, live in Liège, and know very well the differences between all belgian waffles, I can help for those and leave what I dont know for other people.

Jrenier 13:24, 16 January 2006 (UTC)

Hm, please be careful criticizing someone's geographical skills... You find them everywhere, those that don't know their geography. Even in Belgium. --JohJak2 15:37, 16 January 2006 (UTC)

I think you're right. It is not my opinion but what seems to be the opinion of the inventor of the Belgian waffle, as my source says. Anyway, it is maybe not necessary to mention "with their poor geography skills", and just keep "Observing that most Americans couldn't place Brussels".

And most Belgians couldn't place El Paso or recognize the cuisine that comes from there. The article has a Euro-centric slant and ignores that the American-style of waffle existed prior to the introduction of the Brussels/Belgian waffle by referring to the Belgian waffle as the American waffle. If no one in Belgium calls Brussels waffles Belgian, no one in America calls Belgian waffles American. I don't think anyone in the world calls Brussels/Belgian waffles American waffles, so that statement is more inaccurate than Americans calling Brussels waffles Belgian. At least, Brussels is in Belgium, but Belgium is not in America, last time I checked. Halfelven (talk) 12:15, 25 March 2009 (UTC)

I agree and would go one further , and ask that the traditional Brussels Waffle be separated from what Americans call "Belgian Waffles" .. the Bel-Gem waffle is a creation by Mr Vermeersch that got popular in the US for some reason. It is however not a Brussels Waffle by far.

Proposition : Split Brussels Waffle from Belgian Waffle as such , that the name is "Bel-Gem" <-- original name . Under that title , the link to "Belgian Waffle" can be added , as being an American product based on Mr Vermeersch simplified Brussels waffle recipe. The outside of a Brussels waffle is hard and crispy , an american "Belgian waffle" is soft , they are both distinctly different things. 83.101.79.66 (talk) 11:11, 12 June 2012 (UTC)

Waffling

I thought the editors here might be amused by this tidbit in an interview with Chuck Klosterman:

[Wikipedia is] something I'm kind of obsessed with at the moment. The thing that I want to find out is who's doing the entry for butter. There's an entry for butter! What would motivate someone to do that? There's an entry for waffles; I cannot fathom what that person's motive is. And it's good — it's got the history of waffles! It's amazing to me!

Cheers! — Catherine\^talk 05:21, 24 June 2006 (UTC)

== Top photo == ME LIKE WAFFLES

Is that what's considered a Belgian waffle in other parts of the world? On the eastern coast of the United States, at least, that would be considered what's called a "traditional" waffle in this article. Of course, I can't tell just from the photograph what was used to leaven it, but what we call a "Belgian waffle" has much bigger and deeper indentations. Depending on the size of your hands, you could fit two fingers into one of the cells, up to the first knuckle, and still have room to spare. --Icarus ^(Hi!) 04:59, 21 July 2006 (UTC)

Small Fried Waffles photo

The items in this photo look more like waffle-cut fried potatoes to me. Does anyone agree or disagree with this? --Icarus ^(Hi!) 06:57, 5 August 2006 (UTC)

I agree. JohJak2 07:35, 5 August 2006 (UTC)

Since no one disagreed, I went ahead and removed the image from this article and added it to the French fries article. --Icarus ^(Hi!) 15:52, 10 August 2006 (UTC)

Move to Waffle (food)

Per the guidelines at Wikipedia:Disambiguation, if the word has a primary meaning, it should reside at the undisambiguated title (without parentheses), with a link to Topic name (disambiguation) at the top, as this one already did. There's no need to move this to waffle (food), and especially not with a Wikipedia:Cut and paste move. Thanks! — Catherine\^talk 05:05, 10 August 2006 (UTC)

Hi Res Photo

If you guys need a high resolution photo of an american waffle, feel free to use this one: http://upload.wikimedia.org/wikipedia/en/c/c1/AmericanWaffle.jpg

Probably one of the best pics i've ever made! PervyPirate (talk) —Preceding comment was added at 19:02, 17 April 2008 (UTC)

It would be helpful if each waffle had a corresponding photo so more people can see what the differences look like!Mellonhe (talk) 20:08, 6 February 2018 (UTC)

Etymology

I question the remark on the page that the medieval French word was "oublie." My Dictionary of Old French says the term was "Gauffre" which is of course from where the English came. Is there another citation for Oublie? --Sobekneferu 09:23, 17 August 2006 (UTC)

In medieval French, the term for this pastry was "oublie" (from Latin "oblata"), sold by "oubloyeurs" in the streets of Paris and other major cities

That's the line I'm worruied about. I'm going to take it out for now and put in instead what I know about waffles' etymology and medievalness. If anyone knows how to cite that line above feel free to replace it.--Sobekneferu 04:06, 20 August 2006 (UTC)

I'm a total newbie, but I had my first Belgian Waffle at the Seattle Worlds Fair in '62-63. I was very impressed. I think the New York Worlds Fair reference for first appearance in the US is close, but no cigar. GGalvin 05:15 15 dec 2006 70.143.79.189 13:17, 15 December 2006 (UTC)

"The Belgian Waffle Invasion." is an article in the February 2012 edition of Seattle Met magazine. Belgian waffles were at the Seattle Worlds Fair in 1962. Walter Cleyman was the man responsible for bringing the delicacy from Belgium. There is also a photo showing one of his stands in the article. So the reference of Belgian waffles first showing up at the NY Worlds Fair in '64 is inaccurate.

References

Recipes

• I see that there are links to recipes for the various types of waffles listed, but would it not be a nice addition to feature such recipes herein? I see that some other articles (witness Omelette) don't have recipes, but in general, I don't see why this should be the case. What would Larousse Gastronomique be without recipes? —Pqrstuv 06:54, 6 February 2007 (UTC)

See WP:NOT — User:ACupOfCoffee@ 07:08, 6 February 2007 (UTC)

Hmm. That's an understandable but somewhat unfortunate consensus. Just as I would not feel that an article on the foxtrot were complete without instructions on the basic step (which are also forbidden by the constraints given in WP:NOT), I don't feel that an article about a prepared food item is complete without instructions on how to prepare it. —Pqrstuv 07:59, 7 February 2007 (UTC)

Title: The Art of Belgian Waffles

Specific Purpose: To demonstrate to my audience about the four simple steps in creating Belgian Waffles.

Central Idea: The four simple steps to make Belgian waffle breakfast is to combine the ingredients for the batter, prepare the waffle iron, properly cook the waffle, and garnishing the waffle with your favorite toppings.

Introduction:

"Alarm clock noise" As your arm heavily swings across your bed to slap the snooze button for the third time, you hear your mom scream at the top of her lungs to wake up. It is 6:45 on a Monday morning. Before your feet even hit the bedroom floor, you begin the dread the day and even the week. So what is the one thing that will make you want to get out of bed? Breakfast, but not an ordinary breakfast of cold cereal or a stale Krsipy Kreme. Only a warm Belgian waffle with crisp ridges, a soft center of melted chocolate, drenched in sweet syrup, and topped with a mountain of whip cream will cure the Monday blues.

    As delicious as this may sound, it might also sound time consuming and difficult. Yet I promise that the making a Belgian waffle is not rock science. No matter how many times you want to push the snooze button or how lazy you might be in the mornings, this breakfast is worth it. 

   If you haven't heard by now, breakfast is the most important meal of the day. I have l personally learned this, especially during school and cross country season. A great breakfast of complex carbohydrates will help you stay focused and concrete on the final page of your test. It will even keep you energized till 3:15 so you can continue to push through difficult practice.

     So today I am going to demonstrate how taking ten minutes out of your morning will transform your day. It is as simple as combining a few ingredients, plugging in a waffle iron, allowing your waffle cook, and finally throwing on your favorite toppings. This delicious breakfast will be quick and easy, even on a Monday morning.

Making Belgian Waffles

I. Combining Ingredients a. combine waffle mix, eggs, milk, and oil b. add in fruit, chocolate chips, or nuts II. Prepare the waffle iron a. turn on waffle iron b. spray liberally with non-stick cooking spray c. allow iron to heat for two to three minutes

III. Properly cooking the waffle a. slowly pour batter into heated iron b. evenly spread the batter close to the edge c. cook three minutes until waffle is golden d. remove carefully with spatula

IV. Garnish and add toppings a. spread with warm butter over ridges b. drench with favorite syrup c. top with whip cream, pie topping, or fresh fruit

     Now that I have demonstrated how simple it is to create a delicious and sometimes healthy breakfast of Belgian Waffles, I hope you will be encouraged to try this at home. Just remember there are only three simple steps to improving your morning. By combining a few ingredients, closing the lid on a waffle iron, and drenching your fluffy breakfast in your favorite toppings will make any Monday morning fill like a Saturday.

Potato "controversy"

Hi Pete from the UK-what may i ask is the problem with potato waffles-i fail to understand why these are not considered a type of waffle

A Potato Waffle is a shaped piece of reconstituted potato which is the shape of a waffle. It is not a waffle judged by its ingredients. The definition of a waffle given is "A waffle is a light batter cake cooked in a waffle iron, between two hot plates, patterned to give a distinctive shape". A Potato Waffle is not made out of batter. It is not a type of bread or cake. It is a completely different thing that just happens to look similar and be named after the thing it resembles.--DanielRigal 16:56, 1 July 2007 (UTC)

"Wisconsin Hastings Stack Waffle"

I suspect this is some sort of personal inside joke or something. I've lived in/near Oshkosh,Wi for over 30 years and have never heard of the waffle or the restaurant. Googling returns nothing. Pillar #1 says this does not belong here. —Preceding unsigned comment added by Emeitner (talk • contribs) 01:12, 6 October 2007 (UTC)

Waffle varieties and variety norms

The notion that the American variety of waffle are or are often lightened with beaten egg whites is untrue. There are some American waffle recipes that do call for beaten egg whites, including the referenced American waffle recipe, but I have several recipes for Belgian waffles that call for beaten egg white also. Most American waffle recipes do not. A good portion of American waffles are made from prepackage mixes, with no beaten egg white included nor needed. Its more relevant to note what makes the variety different from the other varieties. The majority of Belgian waffle recipes use yeast, the majority of American waffle recipes use baking powder. Other then those ingredients, the recipes can differ quite greatly within the variety.

Virginia waffles fall under the American waffle variety. I have a waffle recipe book with 50 different recipes of waffle. They range from yeast to baking powder, with added ingredients ranging from various fruits and chocolate. I don't feel all these should be added to this article because they each have a different name and different set of ingredients. They all fall within the categories already in the article, namely Belgian, American, and Liege. —Preceding unsigned comment added by 71.111.148.52 (talk) 21:49, 24 June 2008 (UTC)

Seems logical to me. -Oreo Priest ^talk 08:09, 25 June 2008 (UTC)

The article implies that the "Belgian"-style is the "American" waffle, implying that it is the standard waffle in America. "Belgian" waffles are just one style in America and not what an American would call "American waffles". They may not be Belgian in fact but they are not the American waffle, either. The usual American waffle is thinner with a different batter, the "Belgian"-style seems to have come about by restaurants coming up with a waffle variation that could not be as easily made at home. So, labeling these Belgian waffles as American waffles is inaccurate. The whole article has a European slant as if written by someone who does not know what Americans eat at home. Also, some sections have really, really, really bad grammar and spelling. So bad, I hesitate to edit them because I am not sure what the original writer meant. Halfelven (talk) 12:01, 25 March 2009 (UTC)

Link to Russian WP

Please add a language link to Russion page from the main page ru:Вафля —Preceding unsigned comment added by 71.41.220.34 (talk) 01:43, 3 June 2008 (UTC)

It seems like that is wafer, and the English and Russian wafer pages already link to each other.-Oreo Priest ^talk 06:58, 2 July 2008 (UTC)

frozen

i have never seen frozen waffles before. where are they sold that way? (in germany massproduced waffles are sold "fresh" in plastic wrapper) 217.227.56.37 (talk) 00:22, 19 July 2008 (UTC)

Everywhere in North America. Having lived in Belgium, I can see how that would be odd to you. Fresh waffles are virtually unheard of here, everyone instead puts frozen waffles in the toaster and covers them in butter and table syrup. -Oreo Priest ^talk 03:12, 19 July 2008 (UTC)

Reply: An example would be "Eggos^TM". I have tried the fresh waffles (they are good microwaved), you can get them from "Publix^TM", 6 for $1-2.

--Danielpop10 (my sandbox) 15:47, 30 August 2009 (UTC)

Irrelevant/redundant Info

What waffles are served with depends on what recipe and what area they are being served at. While syrup. butter, sugar, and berries are valid toppings, they are not common for all waffles. This could be better suited in the American waffle category, not the intro paragraph.

A link is not needed for a Belgian waffle, since a recipe for a Brussels waffle, the same waffle, is already given.

"Crispy outside/soft and moist inside" is taken from the unneeded recipe given plus inaccurate.

They are not always rectangular nor always about 1" thick. The sentence "It is often, but not always, lighter, thicker, crispier, and/or has larger pockets compared to other waffle varieties" encompasses generalities of Belgian waffles, without assigning specific measurements, thicknesses, and crispness to it. A Belgian waffle uses yeast leavened batter, no other requirements.

Noting that the Belgian waffle is popular in Belgium is redundant and irrelevant. Its popular in many countries around the world. Irrelevant into taken from the unneeded recipe link.

What the waffle is called in other countries is irrelevent. Each language has a different pronunciation of waffle. This is the english wiki. Irrelevant into taken from the unneeded recipe link. Poetprosciutto (talk) 01:48, 20 December 2008 (UTC)

Potato waffle, using the definition of waffle at the first of this article, is not a waffle, since it doesn't use batter. It is seasoned potatoes cooked into a waffle shape. A lot of things are molded/cooked/created into waffle shapes (shoe soles, rubber mats, cookies), but do not belong in the article as there own variety of waffle. Poetprosciutto (talk) 01:59, 20 December 2008 (UTC)

I understand your statements, but what should be included in the intro? As the article discusses in detail how waffles are served, and the regional variations, I think including a summary of common serving methods is appropriate. I also think other dishes that are called waffles may be appropriate to include even if they are not made with batter. That's certainly debatable. Thank you for your explanation. I think without the accompaniment information that you're removing, the intro is too short and doesn't summarize the article. So if you can replace it with what you think is a fair and accurate summary, I would appreciate it, and we can move forward from there. You are also removing a lot of information, but not replacing it. If they aren't soft and moist, what are they? How thick are they? What is a waffle? What can we say? Should we just stubbify it? Provide a dic def? ChildofMidnight (talk) 05:25, 20 December 2008 (UTC)

I also think frozen waffles such as Eggo need to be included. "Le'go my Eggo!" ChildofMidnight (talk) 00:25, 23 December 2008 (UTC)

There is no such thing as a "Belgian Waffle" there is a "Brussels Waffle" and a "Liège Waffle" . Beside that there is the "Bel Gem Waffle" which is the creation of a single person wanting to make money in the united states by marketing a product that incidentally did become popular. Granted , there are a lot of other simple waffle recipes popular in Belgian cuisine , often resulting in soft light waffles. Bottom line , as culinary historically significant items "Belgian Waffles" do not exist. 83.101.79.177 (talk) 11:35, 6 November 2012 (UTC)

Belgian Waffle Definition

The majority of the edits I made today, 01/19/09, concern the disambiguation of "Belgian Waffles" - as well as a refinement of the definition of "waffles" in general. It's important to note that waffles are not only a batter-based cake but can also be a dough-based bread. The etiology of "Belgian Waffle" is also crucial, given that what's widely believed to be a Belgian invention is a American-geared variation on the Brussels waffle. —Preceding unsigned comment added by Amw1978dc (talk • contribs) 03:25, 20 January 2009 (UTC)

"Belgian Waffle" is also crucial, given that what's widely believed to be a Belgian invention is a American-geared variation on the Brussels waffle".

Apologies, but i never came across this information before. Could you reference this information for me? who widely believes this and what is the variation? using batter as oppose to dough or baking powder?

So if indeed we are speaking about 2 varieties of waffles then I think we could use 2 separate definitions for each waffle - the Belgian waffle and the Brussels waffle.

If on the other hand my research is correct and the Belgian waffle is not a variation on the Brussels waffle - but it is the same product, with 2 names. In which case writing only about Brussels waffle in the "Waffle variety" section and not mentioning that it is the "local" name for the waffle internationally known as Belgian waffle - adds ambiguity.

--Antwerp (talk) 21:11, 21 January 2009 (UTC)

The idea that the name "Belgian waffles" comes from the brand name Bel-Gem seems like BS. Please remove it.

Not done for now: That's not what it looks like to me. They were always "Belgian-style", but "Bel-Gem" was just an alternate name. JTP ^{(talk • contribs)} 14:12, 18 May 2017 (UTC)

Content

Should this be included somewhere: Belgian waffles made in an iron are "known to French speakers as the gaufre or gauffre, and to Flemish speakers as the wafel, waffel or suikerwaffel."? ChildofMidnight (talk) 22:41, 21 January 2009 (UTC)

Deux toises

In the article in the section "medieval waffle law", it cites a law requiring vendors to maintain deux toises, and then states that this is equal to six feet. However, the article toise states that a toise is equal to about six feet or almost two meters. This would make "deux toises" equal to twelve feet. —Preceding unsigned comment added by 67.212.110.120 (talk) 14:53, 15 March 2009 (UTC)

Since the translation is now rendered (correctly) as 4 yards (12 feet), I think it would improve the page to make "toises" link to the wiki page for this unit of measure: https://en.wikipedia.org/wiki/Toise — Preceding unsigned comment added by 47.33.220.252 (talk) 19:09, 28 August 2016 (UTC)

Hongkong Style

"Butter, peanut butter and sugar are spread on one side of the cooked waffle..." Who said this? I've been there so long, trying every flavour I found but I NEVER (I repeat: NEVER) got butter, peanut butter, sugar or anything like that on it. Maybe I were just at the wrong places (o_O) or I don't know but I think this should be changed in "sometimes" (although I think "rarely" would be better...)

--Toldasidey (talk) 13:40, 24 March 2009 (UTC)

Potato Waffles

Here in UK, the ONLY waffles we see are "Birds Eye Frozen potato waffles".

EGGS BACON GRITS SAUSAGE WAFFLES Therefore, potato waffles should be included in context of the UK. Russell Anderson (talk) 23:24, 8 December 2009 (UTC)

There are waffles in the UK, even restaurants specialising in waffles. Every supermarket sells toaster waffles. But yes, maybe potato waffles should be in the article. Dougweller (talk) 10:40, 9 December 2009 (UTC)

I can confirm that Morrisons in Leeds has several brands of toaster waffles, most of which don't contain potato. Potato waffles had their own separate article, linked from the "See also" section. I have now merged them into this article, together with waffle fries. Those stubs had little potential, while this may become a decent article. Hans Adler 13:27, 9 December 2009 (UTC)

I am going to undo this as it wasn't discussed in any depth or for any period of time. It really makes no sense at all for articles on waffle shaped non-waffle foods to be in the waffle article. They are not waffles. We categorise things by what they are not what shape they are. If they can's sustain their own articles then they would be much better merged into an article on chips/fries than here. I will try to make sure not to undo Hans' other edits tidying up the article. --DanielRigal (talk) 20:12, 9 December 2009 (UTC)

Having looked at them both again, I think Potato waffle is fine as an article on its own while waffle fries is probably best merged to French fries. --DanielRigal (talk) 20:17, 9 December 2009 (UTC)

Unmerging was of course OK since you don't agree with the merge. As to whether it made sense: We don't write articles so that we have things to categorise. The category system is only an afterthought and it shouldn't be in the way of building an encyclopedia. Encyclopedias discuss related things together. Merging waffle fries into French fries is an excellent example for that and I agree it was probably better than what I did. But potato waffles fit very well into an article that already covers things as different as stroopwafels (very thin waffles filled with syrup) and Brussels waffles. Potato waffles are remarkably similar to the latter in shape and consistency. It's not an accident that they are called "waffels".

Potato waffle as a separate article has extremely little potential and is basically just a spam magnet. Hans Adler 22:32, 9 December 2009 (UTC)

I don't see it attracting much spam or vandalism. In fact, it was so quiet I almost forgot it was on my watchlist. I don't see any problem with it remaining a separate article but if you really want to merge it then I think French Fry (or some article covering various types of reconstituted potato products) is the natural target. The key point is that a waffle is a cake made out of batter or dough. That is how we define it. All the variants (like stroopwafels), that really are waffles made of batter or dough, belong in the article but not the things that look like waffles and are called waffles in some languages but are not actually waffles. Of course, we can and should mention them, as there is a connection based on name and shape but these are secondary characteristics. If potato waffles were called "potato grids", I don't think we would be thinking of having them here. If you look at the French Wikipedia you will see that they regard fr:Potato waffles (which they don't translate into French as the product name, demonstrating a lack of fundamental connection) as so unrelated to real waffles (Gaufre in French) that they don't even link to fr:Gaufre (cuisine) in the article (although there is a link in the other direction). So I have to disagree when you say "It's not an accident that they are called "waffels"". It seems to be exactly that, an arbitrary choice of name/branding that is not reflected in all languages. --DanielRigal (talk) 23:29, 9 December 2009 (UTC)

I agree that waffles are made of batter or dough. E.g. Merriam-Webster says a waffle is "a crisp cake of batter baked in a waffle iron", which agrees with my sense of language. But as far as I know reconstituted potato consists of potato flour + water and is a kind of batter. I am fairly sure that at least morally, if not technically, potato waffles are waffles under this definition. If they were produced at home the process would be almost the same as for other waffles, using the same waffle irons but a different batter. Hans Adler 23:57, 9 December 2009 (UTC)

I think that is a stretch. Quite apart from anything else we are talking about an industrially produced, extruded, frozen potato product. It has no history of being home made in a waffle iron. The home made equivalent would be something like a potato cake. Note also, potato pancake is not merged with pancake. Anybody else care to jump in and break the deadlock? --DanielRigal (talk) 00:09, 10 December 2009 (UTC)

We might ask for a WP:3O third opinion or start an RfC to get a bit more traffic. I think this lack of input demonstrates the problem that food articles of this kind just don't get enough activity. In my opinion they need quite a bit of merging and development, and once they grow beyond a certain point they can be split again.

Regarding home made vs. industrial product: I don't find this particularly convincing given my experience with bread departments in British supermarkets. In one large supermarket they have 3–5 different waffle brands for toasting, including one that is produced in Germany. I have seen similar things in the Netherlands and, I think, in Belgium. Presumably the US situation is also similar. I wouldn't be at all surprised if the factories used the same machines for standard waffles and potato waffles. They have the same size and shape. And up to obvious differences stemming from the base product they have a similar taste, in particular the consistency and "crunchiness" (what's the proper word for this?) are basically the same. They aren't just croquettes in a different shape.

Also stroopwafels seem to be almost exclusively produced by bakers or industry, and they are filled. I once tried them and was very displeased because they have almost nothing in common with proper waffles. Yet I think it's perfectly proper to discuss them here.

I don't insist on saying that potato waffles are waffles. In my opinion the situation is ambiguous, and a merged article should reflect this ambiguity through its structure. Potato waffles are frozen and potato based. That's enough to treat them as a special case even if they are waffles. Hans Adler 00:49, 11 December 2009 (UTC)

Taishan style waffle

{{editsemiprotected}}

• Taishan style waffle, Taishan is known as "Home of Overseas Chinese", a small city in south China. Introduced to Taishan by Overseas, waffle is known by Taishanese with the name 炉底糍[lu˨ai˨tei˨](Stoven backed cake), looks mostly alike with the Hong Kong style, also round and divided into four, sold by street hawkers, but with a taste very uniquely, for the ingredients totally different from any other kinds of waffle. Mixed flour with water, they add chopped taro, sliced sausage or preserved ham, some scallion etc, then a savory salty taste waffle is offered. Such kind of waffle is hardly seen else where in China.

--BOYPT (talk) 12:34, 24 January 2010 (UTC)

Please provide a reliable source to verify this. Thanks,  fetchcomms☛ 18:18, 24 January 2010 (UTC)

Proposed merging of Belgian waffle into this article.

The Belgian waffle article has almost no additional information than what is presented here... and to be frank, what extra infromation there is (smatterings from the History section) seems to be completely US-centric and does not present a worldwide view of the subject. TheOwlWBU talk 10:20, 9 December 2011 (UTC)

I agree. There are also separate articles on Belgian waffles in the three national languages of Belgium, but I don't see anything sufficiently distinguishing there that would warrant this. For the moment one or two sentences here on Belgian waffles should be enough. Hans Adler 13:10, 9 December 2011 (UTC)

Merge is OK with me. Oreo Priest ^talk 18:42, 13 December 2011 (UTC)

Edit: Having fixed up that article, I rescind my support. Oreo Priest ^talk 01:34, 8 August 2012 (UTC)

• Strong Support Doesn't really add anything new on its own. On an unrelated note, is anyone else hungry after reading this article? Because man, I could sure go for a waffle right now... Zaldax (talk) 13:29, 31 July 2012 (UTC)

• AGREE: that Belgian waffle as an independent article weakly duplicates some of the information presented here and presents very little new data. Thank you, Wordreader (talk) 04:12, 18 January 2015 (UTC)

DONE. There was very little content in the Belgian waffle article that wasn't already here. I folded it in, and made a redirect. Please check and correct! I also put most of the history of the US Belgian waffle into that section (rather than the main history section). --Macrakis (talk) 04:47, 19 January 2015 (UTC)

I have undone the redirecting. This was an inappropriate move, as it's based on comments that were 4 years old, and the articles have changed substantially since then. Further, no notice was given on the other page itself. If it is to be moved, a formal move discussion must take place.

Besides, the attempt to incorporate lots of detail on every waffle type has made the 'Varieties' section of this article a disorganized wall of text. This is precisely the situation in which moving detail to other articles is recommended. Oreo Priest ^talk 09:24, 27 January 2015 (UTC)

There was no need for a formal merge discussion, as there was a rough consensus among the comments. What's more, there was almost nothing in the Belgian waffle article that wasn't already in the Waffle article. The US-style Belgian waffles are a minor variant of waffles and don't need an article simply to mention how they were introduced into the US and named.

What has made the Varieties section into a disorganized wall of text is three things: 1) using an alphabetical rather than thematic organization; 2) the insistence on a bullet point for each variety; 3) the inclusion of too much detail. We can work on all those things. --Macrakis (talk) 15:55, 27 January 2015 (UTC)

That "too much detail" is indeed encyclopedic though, and should be legitimately covered in separate articles (see Wikipedia:Summary style for a reminder), as is already the case with stroopwafel and Belgian waffle, for example.

On the other hand, you're right about 1) and 2). Some organization could go a long way to help with the readability. But really, concision here with detail reserved for elsewhere will do the most good of all. Oreo Priest ^talk 18:02, 27 January 2015 (UTC)

Thomas Jefferson

The sentence "Thomas Jefferson brought a waffle iron from France, and waffle frolics or parties became popular in the late 17th century" implies that Thomas Jefferson brought the waffle iron from France in the 17th century, despite the fact that he was born in 1743 (the 18th century). — Preceding unsigned comment added by 64.76.142.170 (talk) 19:15, 22 May 2012 (UTC)

The sentence that mentions Jefferson is still problematic, mashing together two separate thoughts: "Thomas Jefferson is fabled to have returned from 5 years in Europe with a waffle iron, setting off a fad for waffle frolics (waffle parties), though waffle frolics had been documented as early as 1744 in New Jersey, and the Dutch had long since established waffles in New Amsterdam (New York City).[39][40]"

First, Jefferson is "fabled" to have brought back a waffle iron from France, fable meaning a fictitious narrative, as in Aesop's Fables. Why is a fictional tale inserted into the article? If the author insists on relevance, who wrote the fable? If this truly happened, why is the anecdote called a fable? Why is there no citation either way?

Second, the Dutch arrival in North America preceded the writing of the Jefferson fable by more than 150 years. Chronologically, the Dutch shouldn't tacked onto the rear end of this mashed-up sentence. [FYI: For long periods of time, Belgium and the Netherlands used to be a united area until differences caused them to separate permanently. That they might have similar cuisines is not surprising.]

There are two citations at the end of that paragraph. #39 briefly mentions a "wafel frolic", but not Jefferson and no Dutch. #40 references a 2009 Time Magazine article that reveals only part of its first paragraph. So far as can be ascertained, the paragraph (if not the entire article) discusses the "national calamity" of an Eggo shortage caused by factory flooding and a "broken bakery". There's no mention of Jefferson, "wafel frolics", or the Dutch. Does the hidden part of the article reference these items or not?

So much trouble in one sentence! Thank you, Wordreader (talk) 05:15, 18 January 2015 (UTC)

Scandiavian waffles

As a Scandinavian, this page looks strange to me: it says almost nothing about our type of waffles, which are flatter and more like pancakes, only about the USA and Belgium. See pictures on the Norwegian/Swedish/Danish site, f.ex. 2A00:C440:20:E68:5911:BC56:9BA2:C88F (talk) 15:43, 24 July 2013 (UTC)

Proposed merge from Pandan waffle

I propose merging article Pandan waffle into this article, as was proposed with Belgian waffle above, for much the same reasons. Half of the current article Pandan waffle is a recipe howto, and the remainder can be inserted into the section here on types of waffles, keeping the references. There are no articles in other language Wikipedias about pandan waffles. Kbseah (talk) 19:52, 4 September 2014 (UTC)

It could be merged in or could stay independent. Either would work. Oreo Priest ^talk 14:46, 12 September 2014 (UTC)

Merge. And give me pumpkin spice Oreos. Dougweller (talk) 16:07, 12 September 2014 (UTC)

• AGREE: At this point, merging looks like it's more than appropriate. Thank you, Wordreader (talk) 05:17, 18 January 2015 (UTC)

Potato waffle picture

I am fully prepared to accept that a potato waffle is a legitimate type of waffle. However, the picture currently in the article looks exactly like the thing we call a "waffle fry" in the United States, and it looks absolutely nothing like the picture in the potato waffle article. If anyone has a better picture of a potato waffle, please add it. Either way, though, I think the current picture should be removed. Tad Lincoln (talk) 05:06, 29 December 2014 (UTC)

The incorrect picture

Good point. I've removed the incorrect picture. Oreo Priest ^talk 11:31, 1 January 2015 (UTC)

Gofry/ Polish waffles?

Please can someone who knows about Gofry make a short section on them? I am completely ignorant on the subject but came here because I would like to know which other kinds of waffle they most resemble, what they are made of etc. Any light shed on this would be appreciated! CoronaryKea (talk) 07:50, 18 May 2015 (UTC)

Merge of Potato waffle

I tag suggesting a merge of Potato waffle here has been added to Potato waffle. No rationale is given here so I am starting a section to discuss it.

• Strongly oppose - For the same reasons I gave here almost 8 years ago (see Talk:Waffle#Potato "controversy" above). Basically, just because it is waffle shaped doesn't mean it is a waffle. If isn’t made out of "waffle stuff" then it isn't a waffle whatever shape it is. It is the same distinction as between Horatio Nelson, 1st Viscount Nelson and the statue of him atop Nelson's column: Same shape, different substance, therefore fundamentally distinct subjects. --DanielRigal (talk) 22:44, 14 June 2015 (UTC)

Oppose per DanielRigal. Oreo Priest ^talk 11:35, 25 June 2015 (UTC)

Clearly there is no interest or support for a merge so I am taking the tag off. Anybody who disagrees can put it back then then make their case here. --DanielRigal (talk) 20:35, 26 September 2016 (UTC)

Italics

There's a curious use of italics throughout the article, one which I do not believe we see often on Wikipedia - basically, it's much more prevalent than most articles, and possibly not consistent. Is there a guideline that we can bring to bear on this choice of style? — Preceding unsigned comment added by 195.249.185.2 (talk) 21:45, 18 November 2015 (UTC)

Charles IX quote

The translation of the quote from Charles IX: "d'être au moins à la distance de deux toises l'un de l'autre" (to be no less than 4 yards from one to the other) is incorrect and if fact states the opposite of the French text, suggesting incorrectly that the law required oubliers to all be within 4 yards of each other, rather than requiring them to be 4 yards or more apart from each other, which makes more sense if you're trying to prevent conflicts between fights between competing waffle sellers.

The English translation should say "to be at least a distance of two toises (4 yards) one from the other" — Preceding unsigned comment added by 47.33.220.252 (talk) 19:18, 28 August 2016 (UTC)

Nowhere in l'Art du Cuisiner does it reference "sucre cassé" or "gaufre".

Nowhere in l'Art du Cuisiner does it reference "sucre cassé", "gaufre", "wafel", "cassé".

There is only ONE hit for "dessert" and "brioche".

You can search yourself here https://archive.org/stream/lartducuisinier01beau#page/8/mode/2up/search/brioche

Am I missing something?

TopherMe (talk) 03:19, 17 October 2016 (UTC)

Scientific

I propose that more science needs to be added to this article like waffle composition and how cooking affects the batter. More physical properties of waffles should be included to show how ingredients interact to form structure and texture. Julia033 (talk) 00:59, 19 October 2016 (UTC)

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Reference 41

doesn’t contain the information the article claims.  — Preceding unsigned comment added by 2A02:214C:8420:A600:F802:727C:A4B8:677 (talk) 10:17, 5 July 2019 (UTC)