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[Comments] (4) Endorsement: Let me heartily endorse Alton Brown's recipe for chocolate mousse. It uses gelatin instead of egg protein to thicken the mousse, which means you can't serve it to someone who doesn't eat gelatin (I guess you could use agar-agar), but which also means it's about three times easier to make than the standard Joy of Cooking one with the eggs. (Actually, I should try that one again.)

: Testing NewsBruiser's newfound use of Ping-O-Matic, the long-awaited (by me) service that offloads the work of pinging the myriad of weblog aggregation services that spring up like mushrooms in the wake of a Mushroom Creation Scroll. Found via Ned Batchelder.

[Comments] (7) Waffling: Still having hard-to-diagnose problems with Ping-O-Matic. Good thing I have more food stuff to write about.

I made banana-buttermilk waffles today, and they were a big hit. I thought about making banana-buttermilk-cornmeal waffles but I don't know how many adjectives you can pile on "waffles" before the waffles start to fall apart. I got a Belgian waffle maker as part of my getting-a-kitchen shopping spree; Belgian waffles are the least soggy and I can't stand soggy waffles. My particular waffle maker is designed to be flipped over after you put in the batter, in an obsessive bid to spread around the air bubbles and prevent any possible sogginess. My kind of waffle maker!

The waffle maker instructions say to put chili on top of a waffle and have it for lunch. I guess that could work. Seems like the gateway to waffle obsession, though.


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