"What’s the proper way to butter a
@WaffleHouse waffle?"
I'm disappointed in Coach's description of buttering in the middle and letting gravity feed the melt via the waffle ridges to the edge.
I'm more inclined to describe it as a case of laminar flow caused by a higher temperature in the center core of the waffle that radiates outward. And while there is some "gravity" occurring from the melt, he doesn't account for how much butter is penetrating an absorbent substrate (the waffle).
I butter starting in one of the four quads of the waffle and ensure that there is adequate, and even, butter coverage over the waffle. And then ... let the temperature do it's thing. (This is a major reason why I like butter to be served at room temperature vs. chilled in the cooler. It affects melt quality.)
Sorry. I think he blew this one.