On 2019-12-20 5:47 a.m., Cindy Hamilton wrote:
> On Thursday, December 19, 2019 at 7:11:50 PM UTC-5, cshenk wrote:
>> Dave Smith wrote:
>>
>>> On 2019-12-19 6:09 a.m., Cindy Hamilton wrote:
>>>> On Wednesday, December 18, 2019 at 7:18:49 PM UTC-5, Dave Smith
>>>
>>>> If the waffles aren't sweetened and maple syrup is not involved, I
>>>> don't see why chicken and waffles would be much different from fried
>>>> chicken and any other carb.
>>>>
>>>>
>>>
>>> The sweetness of waffles may be an issue too. I we make waffles at
>>> home once in a while and they are not really sweet. There is only a
>>> small amount of sugar in the batter. I have had Eggs a couple times.
>>> They were similar to our home made in sweetness. I have only had
>>> waffles in the US a few times. The first time was a few years ago in
>>> California. The other two were at breakfast buffets, both in
>>> Virginia. Holy crap they were sweet. They were loaded with sugar.
>>
>> I think that's sort of USA take on them. Generally 'sweet' expected
>> but in older times, not so much so.
>
> I think that's sort of a restaurant take on them. Ours are never
> very sweet.


My recipe comes from an American published cookbook, but I am under the
impression that few people actually make them at home. IIRC the recipe
I use calls for only a tsp or maybe a tbsp. The one I had at a waffle
shop and those I had at motel breakfast buffets probably had at least
two Tbsp sugar in each waffle. They were as sweet as cookies.
>
> Restaurant food tends to be "over the top", so people will feel like
> it's worth spending the money for stuff they can easily make at home.
>
> Cindy Hamilton
>