A waffle is a dish made from leavened batter or dough that is cooked between two plates that are patterned to give a characteristic size, shape, and surface impression. There are many variations based on the type of waffle iron and recipe used. Waffles are eaten throughout the world, particularly in Belgium, which has over a dozen regional varieties. Waffles may be made fresh or simply heated after having been commercially cooked and frozen.
Etymology
The word waffle first appears in the English language in 1725: "Waffles. Take flower, cream..." It is directly derived from the Dutch wafel, which itself derives from the Middle Dutch wafele.
While the Middle Dutch wafele is first attested to at the end of the 13th century, it is preceded by the French walfre in 1185; both from Frankish wafla 'honeycomb' or 'cake'.
Other spellings throughout modern and medieval Europe include waffe, wafre, wafer, wâfel, waufre, iauffe, gaufre, goffre, gauffre, wafe, waffel, wåfe, wāfel, wafe, vaffel, and våffla.
Medieval origins
In ancient times the Greeks cooked flat cakes, called obelios, between hot metal plates. As they were spread throughout medieval Europe, the cake mix, a mixture of flour, water or milk, and often eggs, became known as wafers and were also cooked over an open fire between iron plates with long handles.
Waffles are preceded, in the early Middle Ages, around the period of the 9th–10th centuries, with the simultaneous emergence of fer à hosties / hostieijzers (communion wafer irons) and moule à oublies (wafer irons). While the communion wafer irons typically depicted imagery of Jesus and his crucifixion, the moule à oublies featured more trivial Biblical scenes or simple, emblematic designs. The format of the iron itself was almost always round and considerably larger than those used for communion.
The oublie was, in its basic form, composed only of grain flour and water – just as was the communion wafer. It took until the 11th century, as a product of The Crusades bringing new culinary ingredients to Western Europe, for flavorings such as orange blossom water to be added to the oublies; however, locally sourced honey and other flavorings may have already been in use before that time.
American
American waffles vary significantly. Generally denser and thinner than the Belgian waffle, they are often made from a batter leavened with baking powder, which is sometimes mixed with pecans, chocolate drops or berries and may be round, square, or rectangular in shape. Like American pancakes they are usually served as a sweet breakfast food, topped with butter and maple syrup, bacon, and other fruit syrups, honey, or powdered sugar. They are also found in many different savory dishes, such as fried chicken and waffles or topped with kidney stew. They may also be served as desserts, topped with ice cream and various other toppings. A large chain (over 1,900 locations) of waffle specialty diners, Waffle House, is ubiquitous in the southern United States.
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- 2 pounds boneless pork tenderloin and/or veal shoulder, cut into 18 (1-1/2-inch) chunks
- 6 skewers (if using wooden ones, soak 15 minutes before using)
- Salt and black pepper for sprinkling
- 1/2 cup all-purpose flour
- 1 teaspoon poultry seasoning
- 2 eggs
- 1 tablespoon water
- 1 cup Italian-style bread crumbs
- 2 cups vegetable oil
- Thread 3 chunks of meat onto each skewer, alternating between pork and veal, and place on baking sheet. Lightly sprinkle with salt and pepper on both sides. In a shallow dish, combine flour and poultry seasoning; mix well. In another shallow dish, beat eggs and water. Place bread crumbs in a third shallow dish.
- Preheat oven to 350 degrees F.
- In a large deep skillet over medium heat, heat oil until hot, but not smoking.
- Dip each meat skewer into flour mixture, then egg, then bread crumbs, coating evenly on all sides. Carefully place skewers in oil, in batches, and fry 1 to 2 minutes or until golden brown on both sides. Remove to a baking sheet.
- Bake 15 to 20 minutes or until meat is no longer pink in center. Serve hot.
National Farmer’s Day on October 12th offers much-deserved praise to the hard-working farmers across the nation. In the midst of harvest-season, the day pays tribute to the men, women, and families who put food in the grocery stores and on our tables every day.
National Farmer’s Day was previously known as Old Farmer’s Day.
From very early in American culture, farmers set an example with their endless hard work. Not only do they provide a nation with the food we eat, but they also contribute to our economy in numerous ways. Before seeds even find their way into the ground, farmers supply a stream of jobs. From manufacturing, marketing, and tourism, farmers keep small and large communities going strong. Additional products and areas that rely on agriculture include:
- leather
- apparel
- restaurants
- beverages
- textiles
- trucking
- railroad
- forestry
- pharmaceuticals
- transportation
Some cities and towns across the United States celebrate their own versions of Farmer’s Day. Dates are scattered throughout the year with celebrations and festivals. Many of them are held in September and October.
October does seem fitting for celebrating this National Day as it is near the end of the harvest. Many farmers will be able to take a rest from their hard labor to join in the celebration of this holiday.
Today is also.......
National Emergency Nurse’s Day on the second Wednesday in October recognizes the dedication of ER nurses across the nation and it takes place during Emergency Nurses Week. We take this day to say “thank you” to the emergency room nurses for their hard work, dedication, service, and commitment. As they provide unwavering care to their patients and families, their loyalty to the emergency nursing profession does not go unnoticed.
Emergency room nurses are the first people we see when we have an accident or a medical emergency. They work hard to put us at ease and eliminate pain and discomfort. The day encourages us to let them know just how important they are in keeping hospitals running smoothly.
According to the CDC, per 100 persons, 45.8 visits were recorded. Since the ER nurse will be the first to see the patient, their training means the utmost to the patient. Most ER nurses earn a degree as a Registered Nurse. Beyond their degree program, many nurses continue their training, advancing their skills and improving their knowledge of the ever-changing medical field. Some will specialize as well.
Statistics on ER nurses a difficult to find. However, there are over 3 million RNs in the U.S. workforce today.
