Saturday, August 22, 2015
The burning question: waffles or pancakes?
I just read an interesting post on Washington Post's Wonkblog, shared via Facebook by Real Simple.
Here's the premise: Waffle House is heavily preferred in the South, though it's been slowly creeping north. You won't find one in Michigan though, and where you don't find it may be affected by franchising laws. IHOP rules here, supposedly.
.
But apparently that's mostly in three major areas: southeast Michigan's tricounty area as well as the Lansing and Grand Rapids areas.
The rest are probably scattered in decent-sized population pockets (I do know there's one in Saginaw and another in Mt. Pleasant, for example. Both have colleges in town or nearby, though, so that may account for IHOP's presence.)
My father likes both, but he did live in southern Ohio for a while. I usually prefer pancakes, but as a kid, loved the Belgian waffles Big Boy served with strawberries and whipped cream.
So do you follow the trend that's implied in the article and prefer pancakes? Or do you like waffles better? Please leave a message in the comments!
Labels:
Grand Rapids,
IHOP,
Lansing,
Mt. Pleasant,
pancakes,
prefer,
regional,
Saginaw,
southeast Michigan,
tricounty,
Waffle House,
waffles
Tuesday, August 18, 2015
The next new, gluten-free flour is ... coffee flour
Yes, I've been missing in action again.
It was nothing less than an article about coffee flour on Mind Body Green and a second article from Discover Magazine indicating when it would be available to the general public that led me to write a new post.
Coffee flour, hmm? How is it no one came up with this long ago?
It is:
1. Gluten-free
2. Sustainable (after the seeds are extracted, the flour is made from the remaining fruit, which previously went to waste)
3. A source of additional income for coffee growers
According to the CoffeeFlour® website, it is high in fiber (five times that of whole wheat flour). It also has:
Coffee flour should be available in stores next year, according to these sources.
It was nothing less than an article about coffee flour on Mind Body Green and a second article from Discover Magazine indicating when it would be available to the general public that led me to write a new post.
Coffee flour, hmm? How is it no one came up with this long ago?
It is:
1. Gluten-free
2. Sustainable (after the seeds are extracted, the flour is made from the remaining fruit, which previously went to waste)
3. A source of additional income for coffee growers
According to the CoffeeFlour® website, it is high in fiber (five times that of whole wheat flour). It also has:
- 84 percent less fat than coconut flour
- Three times the protein of kale (per gram)
- Higher amounts of iron than any grain/cereal in the United States Department of Agriculture (USDA) database
Coffee flour should be available in stores next year, according to these sources.
Labels:
baked goods,
coffee,
flour,
gluten-free,
sustainable
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