I’m trying to work on a cornbread waffle. My good friend who’s a great chef does not share his trade secrets. Which is fair. But fuccccck
He once made an amazing cornbread cheddar waffle with a side of pulled pork.

Additionally I’m working on a roti recipe. I think you have to keep it cool enough to not evaporate the milk. Because that part needs to stay thick.

Care to share what you’re working on or any tips?

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“There is no fate that cannot be surmounted by scorn.” -Albert Camus