Wafels & Dinges
Joining New York's trend for mobile gourmet food, this Belgian waffle house on wheels run by Thomas Degeest maintains four outlets throughout the city. Cooked on a 60-pound, cast-iron waffle maker, the waffles are made with a thin batter to produce light versions that are then topped with the traditional dinges (stuff) like maple syrup, fruit, and whipped cream, as well as more eclectic ones like bacon, pulled pork, and chili. The chewy liege, made from dough, is the top seller. To contain the inevitable spillage, the owners invented special cardboard holders for eating on the go.
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From Food & Wine , MAY 2008
After quitting his job as a consultant at IBM, Thomas DeGeest went back to Belgium to learn from master waffle-makers and perfect his own recipes, and came back with ideas for two styles of waffle—the dense, chewy Liege wafel, which is sweetened with sugar pearls that burst and caramelize when cooked on the truck’s hot waffle irons, and the light, crispy Brussels waffle. ...MORE
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