Lo-Carb Wafers [moving oop] was Re: [Sca-cooks] Re: Dembinska book/"Food and Drink in Medieval Poland"

[Olwen the Odd]

My wafer iron did not stick at all, except the first ones, which were put on
after the applied oil got hot.  As soon as that burned off onto the first
wafer everything went fine!

Tangentially;
I have always been a huge protein eater with minimal or no carbs in my diet.
  Basically living the Atkins diet.  For me, to lose weight, all I have to
do is the opposite!  I am now loading up on carbs, cutting proteins almost
completely out, eating more 'junk' type foods, chips, cookies, etc, and I am
losing weight.  I have a supply of those nasty snack and granola bars in the
car and at my desk, I do my best to get through a 25 cent bag of chips at
least a couple times a week (it usually takes two days), I have all but cut
out fresh fruits and veggies on top of the meat I have dimminished to frugal
amounts, I have bought and gag down daily, crackers with salsa type stuff on
them.  I do not know how people actually eat this stuff on a regular basis.
I grosses me out.  I am not a rodent and I hate to eat like one.
Olwen

>On-topic:  I don't think I have ever seen poppy seed oil for sale.  What I
>do use
>is a cooking spray [PAM] on the iron between batches.  The
>allegedly-non-stick
>pizzelle iron =isn't= always.
>
>Tangentially:  I have been experimenting with legume flours and pizzelle
>irons
>lately in connection with my grim determination to make the low-carb diet
>work.  I
>don't use oil in the batter per se, but use a lot of whole eggs, 3 eggs per
>1/2
>cup each and flour and cream.  The egg yolks provide the richness I'm
>hoping for.
>Soybean flour worked but tasted "beany" and burnt easily.  Now I'm working
>with
>mung bean flour, yup, the same critters that most bean sprouts are made of,
>and
>it's working great!  It tastes milder, is a little sticky which leads me to
>think
>that it would make good batter for frying.  It's a bit greenish of course,
>which
>makes the batter look a tad bilious but they taste fine.  Next experiments:
>savory with taco mix or seasoned salt;  Splenda and cinnamon or poudre
>douce for
>sweet;  sugar-free Quik [chocolate milk powder] just for fun.
>
>12 pounds and plateau-ing... I need all the shielding against temptation I
>can
>get.  Period food is a big temptation.  Therefore, I work hard at
>adaptations to
>stay on track.
>
>Selene Colfox
>and yes, you get wafers with this bluidy sea bird <squawnk!>
>
>Stefan li Rous wrote:
>
> > Drakey asked me:
> > >> And it wasn't due to the wafer iron, as it was a non-stick one and
> > >> I believe there was oil in the recipe (not a common oil if I
> > >
> > > Did you put the oil in the wafer mix?  I thought poppy seed oil in
>that
> > > recipe was for lubricating the wafer iron.  I've done the recipe many
> > > times and it comes out flawless, but I'm not adding oil to the batter
> > > mix...
> > I suspect I did whatever the recipe called for. I remember hunting
> >
> > around for that particular oil. I just don't have time to go look
> > up the recipe right now. :-(


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