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HOMER SIMPSON'S PATENTED SPACE AGE OUT-OF-THIS-WORLD MOON WAFFLES

Picture for Homer Simpson's Patented Space Age Out-Of-This-World Moon Waffles

12,975,201 views  Homer Simpson revels in combining food and drink with wild abandon: every liquor in the house set aflame with cough syrup, skittles floating in beer, tomatoes cross-bred with tobacco. Few, however, are as heartbreakingly realistic as the H.S.P.S.A.O.O.T.W.M.W. Strip down to your undies, strap on an apron, and let's clog some arteries.

US

original

metric

INGREDIENTS

For the Homer's Version:

1 handful of caramels

Some store bought batter

1 stick of butter

3 dashes of liquid smoke

For the For Better Actually Edible Version:

For the For browned butter topping:

1 stick of butter

For the For caramel sauce:

0.5 of water

1 cup of sugar

1 cup of heavy cream

½ tsp of vanilla extract (optional)

For the For waffles:

1 ¾ cups all purpose flour

1 tbsp corn meal

1 tsp baking powder

1 tsp kosher salt

2 eggs, yolks and whites separated

1 ¾ cups buttermilk

¼ cup browned butter (you can also use vegetable oil)

Smoked sea salt (for topping)

DIRECTIONS

1.

For the Homer's Version:

1.

Dump the caramels onto your waffle grate and top that with some store bought waffle batter. Gently close your waffle iron.

1 handful of caramels

Some store bought batter

2.

Re-open and add a healthy pour of liquid smoke.

3 dashes of liquid smoke

3.

The waffle should be burnt and sticky when finished. Your waffle iron should also be completely destroyed.

4.

Wrap the waffle around the stick of butter, like a burrito from hell. Secure with a wooden skewer. Be sure to burn both your hands and mouth while attempting to take a bite. Then, proceed to make a slightly better version.

1 stick of butter

5.

For the For Better Actually Edible Version:

1.

For the For browned butter topping:

1.

In a small pan, melt butter over medium-low heat. Swirl and shake constantly until milk fats begin to brown. You should see some little brown particles in the butter. Pour into a small ramekin. Set aside so it can solidify for ideal waffle application.

1 stick of butter

2.

For the Caramel sauce:

1.

In a saucepan, bring water and sugar to a boil. Stir gently, making sure the sugar doesn’t stick to the sides of the pan. Pour yourself a glass of scotch for color reference and bring the mixture to 350℉.

1 cup of sugar

0.5 of water

2.

While water and sugar are coming to a boil, heat heavy cream to almost boiling. Then, pour cream into water and sugar mixture a ¼ cup at a time. Continue to combine over low heat. Add vanilla extract if you desire.

1 cup of heavy cream

½ tsp of vanilla extract (optional)

3.

Set aside to cool and thicken.

4.

For the For waffles:

1.

In a medium mixing bowl, whisk well to combine flour, cornmeal, baking powder, and kosher salt.

1 ¾ cups all purpose flour

1 tbsp corn meal

1 tsp baking powder

1 tsp kosher salt

2.

In a separate bowl, separate egg whites from their yolks. Set whites aside. Whisk yolks, buttermilk, and browned butter together until homogeneous.

2 eggs, yolks and whites separated

1 ¾ cups buttermilk

¼ cup browned butter (you can also use vegetable oil)

3.

Add the wet mixture to the dry mixture and whisk vigorously until no lumps remain.

4.

Using a hand mixer, whip egg whites to stiff peaks.

5.

Make sure there are no lumps in the initial batter and then fold in the whipped egg whites until fully incorporated. Be careful to not over mix.

6.

Generously spray non-stick spray onto preheated waffle iron. Pour about ¾ cup of the waffle batter to cover the iron. Jam it down and allow to cook for about 5 minutes.

7.

Crack open the waffle iron once the waffle is done. Slice into quarters and arrange decoratively on a plate to impress any brunch guests (or just yourself). Hit it with a dollop of the browned butter and generous drizzle of the caramel sauce. Top with smoked sea salt and enjoy.

Smoked sea salt (for topping)

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