Home
Articles
Photos
Interviews
Forums
New posts
Search forums
Georgia Tech Recruiting
Dashboard
What's new
New posts
New profile posts
Latest activity
Chat
Log in
Register
What's new
Search
Search
Search titles only
By:
New posts
Search forums
Menu
Log in
Register
Install the app
Install
Home
Forums
Georgia Tech Athletics
Georgia Tech Football
Waffle House Wednesday
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Reply to thread
Message
<blockquote data-quote="Vespidae" data-source="post: 552033" data-attributes="member: 2957"><p>"What’s the proper way to butter a <a href="https://twitter.com/WaffleHouse" target="_blank">@WaffleHouse</a> waffle?"</p><p></p><p>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. </p><p></p><p>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). </p><p></p><p>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.)</p><p></p><p>Sorry. I think he blew this one.</p></blockquote><p></p>
[QUOTE="Vespidae, post: 552033, member: 2957"] "What’s the proper way to butter a [URL='https://twitter.com/WaffleHouse']@WaffleHouse[/URL] 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. [/QUOTE]
Insert quotes…
Verification
Who made "The Leap" to defeat u(sic)GA in COFH 2016?
Post reply
Home
Forums
Georgia Tech Athletics
Georgia Tech Football
Waffle House Wednesday
This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
By continuing to use this site, you are consenting to our use of cookies.
Accept
Learn more…
Top