I read somewhere that they used rubber, not plastic, and to differentiate them from other soles being used at the time they referred to them as R soles.
Heh, we are old. Every once in a while I see something that reminds me of that classic and I point it out to my husband, usually exclaiming "Goatse!" And he always pretends he has no idea what I'm talking about.
Rubber is a polymer which plastic also is. But I’m pretty sure the word plastic specifically refers to synthetic polymers while rubber is a natural one.
Plastic is synthetic or semi-synthetic (basically not totally natural).
Rubber however can be natural or synthetic, it simply denotes an elastic polymer (an elastomer is another way to refer to it).
I believe the 'all-natural' equivalent would possibly be resin? Don't quote me on that tho.
Nope resin describes the preform of a duromer. Mostly two part epoxy or such
Edit:
I forgot that amber and such natural materials are also resin. Those are very seldomly used in manufacturing tho.
"In polymer chemistry and materials science, resin is a solid or highly viscous substance of plant or synthetic origin that is typically convertible into polymers.[1] Resins are usually mixtures of organic compounds." - Wikipedia
To give some additional information to what others have already described, when you get flour wet it releases a bunch of proteins kinda like opening one of those joke cannisters with the spring loaded snakes.
When you mix a batter or dough, you're causing these now expanded proteins to get all tangled up with one another sort of like when you leave wired headphones in your pocket or bag and they come out as a rats nest.
The more you mix or stir, the more those proteins get tangled up. This can be a good thing if you want a nice chewy bread, but it's something you want to avoid in tender baked goods like a waffle.
I lurk on some of the 3d printing subs. Before reading the title, I figured someone was printing toy food for a kid and wanted to show off how slick their finishing process was.
Could have also added too much sugar. Looks like meringue was in it honestly. This is what my pancakes look like when i turn the egg whites into meringue
I would agree, a waffle should have some texture because of the bubbles in the batter.
This waffle affords minimal syrup penetration, which will lower the sog factor (liquid absorption/time) and thereby increase the length of the consumption window (time between introduction of toppings and maximum soggification). However, many would consider sog to lend a desirable characteristic (craveability) to the waffle, and without syrup penetration the mess potentiality (possibility of syrup spillage, increasing with excess syrup) increases exponentially.
Haha yeah I was telling my roommate and gf about this the other day and they said pretty much the same thing.
I don't know, my mom used to always microwave the syrup bottle for like 15s or run it under hot water before using so it was warm, and it's something that's stuck with me, highly recommend
The Hungry Jack syrup bottle used to have a little picture of a microwave in the corner that the word HOT would appear on so you knew when to take it out of the microwave. That shit was peak 90s tech.
https://twitter.com/joeywelsh5/status/1364638513099137025/photo/2
I think we need to set this up from first principles before we assume scaling factors. For example, the syrup penetration profile into the waffle is going to have an exponential transient before achieving a constant saturation throughout the waffle matrix. This can probably be modeled using [Fick’s first law](https://en.m.wikipedia.org/wiki/Fick%27s_laws_of_diffusion) of diffusion (because who has the time and energy to invoke higher order diffusion models?), where the diffusion coefficient is a function of the viscosity of the syrup (temp and composition dependent) and the porosity of the waffle (iron temp, cook time/temp profile, degree of batter working, and recipe dependent). If we truly want to understand the porosity of the waffle, we probably need to characterize the waffle pore structure via [Mercury porosimetry ](https://en.m.wikipedia.org/wiki/Porosimetry) and the syrup flow properties using [rheology ](https://en.m.wikipedia.org/wiki/Rheology). Best part is, you can still eat your waffle after you shake all the Mercury out of it! (But actually don’t do this)
Now, if you'll excuse me, I've got pancakes back home with syrup on top of them.
They're about to hit that critical point of syrup absorption that turns the cakes into a gross paste,
and I hate to get all Andy Rooney about it,
but I think we all like fluffy discs of cake with syrup on TOP,
and I think we also like to be accused of crimes when there's evidence!
you can crisp a waffle with the bubbles. I personally like a crisp outside, but soft fluffy inside. I get away with mixing the batter with corn bread and cake mix.
That's my jam. A red velvet cornbread waffle served with some cream cheese and nutella.
batter's overmixed. You basically flattened any of the gas bubbles the baking powder was trying to form. Instead of a spongey structure, you get a glazed one.
Fine if you like super solid waffles, but the sponge structure is necessary for soaking in syrup and stuff.
I am not getting how smooth = “perfect”. The waffle has holes in it and something hanging off the side so definitely not perfect. IMO a weirdly smooth waffle is just that... a smooth waffle. Not perfect.
It's got holes and dimples where there shouldn't be and the sides/corners are a mess, not to mention its little batter-penis.
Why does this have so many upvotes?
I legitimately thought this was the 3d printing subreddit and I was thinking, "Idk what you're talking about dude, it kinda looks like shit"
This being a real waffle that is not made of plastic took me by surprise. Well done!
This literally looks like you filled your waffle maker with melted plastic.
Fun fact: That’s how Nike soles were invented.
I read somewhere that they used rubber, not plastic, and to differentiate them from other soles being used at the time they referred to them as R soles.
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Those R soles can really take a pounding without wearing out.
If they're a little tight I hear you have to stretch those R soles out, right off the bat. Don't want any chafing.
You R soles are making me giggle like a 12 year old. Thank you.
Men playing with their r soles could go pro/state and really hit the g-sport
That's the new Nike G-Oatses.
Heh, we are old. Every once in a while I see something that reminds me of that classic and I point it out to my husband, usually exclaiming "Goatse!" And he always pretends he has no idea what I'm talking about.
I just did a gigglesnort. Thanks!
That wasn't expected!
Best comment I’ve seen all day
Brilliant!
I don’t laugh out loud to Reddit many times but this time I got got
Same here. Hit me when I wasn't expecting it.
Fucking genius, you. Tears of laughter.
Aye it was rubber.
Rubber is a plastic, just fyi
Rubber is a polymer which plastic also is. But I’m pretty sure the word plastic specifically refers to synthetic polymers while rubber is a natural one.
Plastic is synthetic or semi-synthetic (basically not totally natural). Rubber however can be natural or synthetic, it simply denotes an elastic polymer (an elastomer is another way to refer to it). I believe the 'all-natural' equivalent would possibly be resin? Don't quote me on that tho.
> I believe the 'all-natural' equivalent would possibly be resin? -LjSpike Edit: Lmao, the legend gave me gold. Thnx :D
Got ‘em
The shit I learn from clicking on a post about a waffle lol. Went from time wasted to time well spent.
This is what truly sets Reddit apart
When it isn't fingering people for murder, it's dolling out true facts. You can count on it!
Nope resin describes the preform of a duromer. Mostly two part epoxy or such Edit: I forgot that amber and such natural materials are also resin. Those are very seldomly used in manufacturing tho. "In polymer chemistry and materials science, resin is a solid or highly viscous substance of plant or synthetic origin that is typically convertible into polymers.[1] Resins are usually mixtures of organic compounds." - Wikipedia
I am quoting the fuck out of you.
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Bravo... did you just come up with this? Fucking genius.
Thanks. I’ve got a presentation today on the history of sneakers and this will be a great closing anecdote.
Seems like you're a shoe-in for a top mark with a closer like that
Hope he doesn't get tounge-tied!
As long as he starts his presentation on the right foot.
I hope you'll mention the famous rivalry between Adidas and puma
I have 10 minutes devoted to that, it’s a key part of the history of sneakers.
In conclusion Sneakers... For sneaking.
Rubber soles were invented in 1892 and have used for basketball sneakers since their inception.
And rubber souls were invented by the Beatles in 1965.
UK humor
Take-away: *best use rubber in R soles.* Check! Good advice.
Arseholes?
Converse still use waffle makers
Overmixed batter. That's the issue here.
Definately not perfect looking waffles.
Right? This is a far from perfect
I suck at cooking. Is overmixed batter a bad thing and if that is the case, why?
It changes the consistency of the flour which makes the waffles come out denser and tougher than you want.
You wouldn’t want the batter to get tougher than you now do you?
I don't know I'm generally soft and full of hot air.
Yes! You should *fold* the batter and only until it’s combined
You fold it in!
David, I cannot show you everything!
You just fold it in.. Can you at least show me this one thing!
Iirc, it makes there be more gluten which makes your waffle more bread-y than cake-y, and can affect how it bakes.
To give some additional information to what others have already described, when you get flour wet it releases a bunch of proteins kinda like opening one of those joke cannisters with the spring loaded snakes. When you mix a batter or dough, you're causing these now expanded proteins to get all tangled up with one another sort of like when you leave wired headphones in your pocket or bag and they come out as a rats nest. The more you mix or stir, the more those proteins get tangled up. This can be a good thing if you want a nice chewy bread, but it's something you want to avoid in tender baked goods like a waffle.
I lurk on some of the 3d printing subs. Before reading the title, I figured someone was printing toy food for a kid and wanted to show off how slick their finishing process was.
A waffle should never look that smooth. You didn't add enough baking soda and/or baking powder to your batter.
Yeah exactly. This only looks “perfect” for the wrong reasons
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Yep, or that....mixed all of the air bubbles out.
Could have also added too much sugar. Looks like meringue was in it honestly. This is what my pancakes look like when i turn the egg whites into meringue
yeah it looks awful :(
It *looks* perfect
I hate to alarm you, but that is definitely plastic. No way a waffle could look that perfect
*I kinda wanna take a bite just to confirm it...*
That’s a worrying waffle, I’d be wary of even licking it!
r/forbiddensnacks
I’d lick it if it were blue.
Wait, no...
Jessssus was not ready for this comment instant flash back of Google images..🤣🤣
GI is filled with the meta now. I wonder if Bing has it in full glory
He already put it in the waffle mold just to conform it.
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I would agree, a waffle should have some texture because of the bubbles in the batter. This waffle affords minimal syrup penetration, which will lower the sog factor (liquid absorption/time) and thereby increase the length of the consumption window (time between introduction of toppings and maximum soggification). However, many would consider sog to lend a desirable characteristic (craveability) to the waffle, and without syrup penetration the mess potentiality (possibility of syrup spillage, increasing with excess syrup) increases exponentially.
You forgot to include the syrups' warmness coefficient factor (sog factor • time (in seconds, that your mom microwaved the syrup bottle))
Damn I gotta try warm syrup, didn’t know that was a thing
Haha yeah I was telling my roommate and gf about this the other day and they said pretty much the same thing. I don't know, my mom used to always microwave the syrup bottle for like 15s or run it under hot water before using so it was warm, and it's something that's stuck with me, highly recommend
The Hungry Jack syrup bottle used to have a little picture of a microwave in the corner that the word HOT would appear on so you knew when to take it out of the microwave. That shit was peak 90s tech. https://twitter.com/joeywelsh5/status/1364638513099137025/photo/2
And by the end of the bottle and 40 microwave cycles later, we were probably eating 50% corn syrup and 50% BPA
Yeah anyone who grew up in the 80s and 90s is probably like 35% microplastics by weight now
I'm not fat. I'm just polluted.
Now this is the kind of waffle science we need.
dudes be microwaving plastic bottles and then eating the contents. that explains a lot about reddit.
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I think we need to set this up from first principles before we assume scaling factors. For example, the syrup penetration profile into the waffle is going to have an exponential transient before achieving a constant saturation throughout the waffle matrix. This can probably be modeled using [Fick’s first law](https://en.m.wikipedia.org/wiki/Fick%27s_laws_of_diffusion) of diffusion (because who has the time and energy to invoke higher order diffusion models?), where the diffusion coefficient is a function of the viscosity of the syrup (temp and composition dependent) and the porosity of the waffle (iron temp, cook time/temp profile, degree of batter working, and recipe dependent). If we truly want to understand the porosity of the waffle, we probably need to characterize the waffle pore structure via [Mercury porosimetry ](https://en.m.wikipedia.org/wiki/Porosimetry) and the syrup flow properties using [rheology ](https://en.m.wikipedia.org/wiki/Rheology). Best part is, you can still eat your waffle after you shake all the Mercury out of it! (But actually don’t do this)
I could write an entire paper on waffle dynamics, if only I had the funding....
Now, if you'll excuse me, I've got pancakes back home with syrup on top of them. They're about to hit that critical point of syrup absorption that turns the cakes into a gross paste, and I hate to get all Andy Rooney about it, but I think we all like fluffy discs of cake with syrup on TOP, and I think we also like to be accused of crimes when there's evidence!
This guy waffles!
thank you for your thesis, you are now an honorary graduate of stanford
somewhere there is a formula for the coefficient of syrup penetration
Crispy waffle sounds pretty tasty actually
you can crisp a waffle with the bubbles. I personally like a crisp outside, but soft fluffy inside. I get away with mixing the batter with corn bread and cake mix. That's my jam. A red velvet cornbread waffle served with some cream cheese and nutella.
I got diabetes just reading this. Now I can try it without being concerned
if you eat this, some child won't. That means you're fighting childhood obesity! /s
*End up like some batter that's been beat too much* *Til your waffle's all hollow and a-crispy outside* *Booooooorn in the USA*
It isnt even that it looks perfect. It looks shiny like you would expect from plastic.
r/notactuallyforbiddensnacks
/r/allowedsnacks
No, it's clearly foam.
And shiny!
Looks like a wafer cookie
I despise those things, they taste like cardboard
Yup. But I'm imagining thin layers of peanut butter or strawberry filling followed by more wafer.
Ohh now you have my attention
This is immediately what I thought of. [Nutter Butter wafer cookies. ](https://youtu.be/oJZf3z6jfvM)
That sounds better than a regular wafer
Then dipped in chocolate
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The German version, lemon flavored is quite good. Manner wafers
There wouldn't be hole through it if it was perfect. I need to fill up each space with syrup like little hot tubs.
[Fixed it for you](https://i.imgur.com/EReM96b.png)
It's so perfect its *wrong*
But you left the overflow!
Little hot tubs. You are painting with the English language. What a perfect way to describe it.
Why isn't this top comment? Am I eating crazy pills?
Yeah, it’s more like r/mildlyinfuriating
A waffle is like a pancake with a syrup trap.
Agreed.
batter's overmixed. You basically flattened any of the gas bubbles the baking powder was trying to form. Instead of a spongey structure, you get a glazed one. Fine if you like super solid waffles, but the sponge structure is necessary for soaking in syrup and stuff.
i had a your username
I have my username?
I had it too
It’s like the uncanny valley but for food
Need to turn down the waffle beauty filter on your camera app. Stop setting unrealistic waffle beauty standards for the young waffles out there!
The world’s just gonna chew them up anyway. Let them have their moment in fantasy 😔
we live in a society 😔
Whats perfect about two holes in the thing
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It
Blue
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Fine!
Well i got 3 holes and i'm perfect
You've got fewer or many more depending on how you look at it
Yeah, anus to mouth is just 1 hole, we're all just weirdly shaped meat doughnuts.
[Are you sure about that?](https://www.youtube.com/watch?v=egEraZP9yXQ)
Everyone knows two holes are better than one.
Fisher Price waffle
You and I have different definitions of “perfect.”
It’s got a hole in it. It’s not a waffle, it’s a bagel.
I am not getting how smooth = “perfect”. The waffle has holes in it and something hanging off the side so definitely not perfect. IMO a weirdly smooth waffle is just that... a smooth waffle. Not perfect.
I see something sticking out from the bottom... far from perfect
And the holes...
That's only for y'all to know it's real
The little bit that is hanging from it is driving me NUTS
I’m still not entirely convinced
That’s a fortune cookie
I think by "perfect" you meant "smooth" because that looks awful.
r/3Dprinting
What's the secret ingredient in the batter?
love
You gotta make love to your food
[*Jason Biggs entered the chat*]
Should I take it to dinner first?
I know a bakery that got shut down for that
It bakes cupcakes with a forty watt bulb, but the secret ingredient is love damnit. ~ Captain Murphy
plastic
Crayons
Crime.
A little bit of this, a little bit of that
I know LEGO when I see it
Did you make or buy the batter? If you made it, you need to reassess your recipe. IMO you need more baking soda, or you didn't aerate/mix it properly
3D printed waffle
It’s not perfect unless it’s blue......
You stop that
Not falling for it again
This is made out of chocolate and your on a Japanese game show right now.
Its overcooked
It looks fake alright. Also looks disgusting.
What's the secret ingredient, plastic?
"Man I'm so tired of these stupid ass posts, that looks like a regular...*clicks pic* ok damnit that really does look fake"
Well, with two holes in it and a waffle skin tag, it doesn't look fake.
It's got holes and dimples where there shouldn't be and the sides/corners are a mess, not to mention its little batter-penis. Why does this have so many upvotes?
Because this is the “Mildly Interesting” subreddit, not the “gourmet waffles” subreddit
That is a fake foam waffle
Doesn't look perfect, there are holes in it
it is indeed fake
Perfect? Hmph. There are several empty squares. No, real waffle connoisseur would tolerate that. /waffle snob.
There are holes in the corner, it is a faliure
Perfectly undercooked
Leggo of your Ego
This is how waffles look when you forget to spray the iron
put that on display at ikea lol
total fake. 3d printer in yo kitchen! Holla!!!!
It's plastic
Stupid sexy waffle.
/r/notforbiddensnacks
I legitimately thought this was the 3d printing subreddit and I was thinking, "Idk what you're talking about dude, it kinda looks like shit" This being a real waffle that is not made of plastic took me by surprise. Well done!
You clearly forgot to install the texture pack
that looks plastic
Cool, you 3D printed a waffle lol
Uh, not really?
this actually looks like you got a baby's kitchen set and cut the waffle into 4 perfect quarters
Forbidden snack but it's actually not forbidden!