The One Where We Yell About Storage Units and Corn Waffles
Welcome to Friends with Food Episode #6! Give it a listen here. We cover Friends Season 5 Episode 6, “The One with the Yeti.” We are joined by our friend Jill Collister!
Jill is a corporate employee, performer, podcaster, mom to a needy French bulldog and a not so needy teen. She’s also the creator and host of the podcast Brokenhearted Blockbuster, A Broken-hearted movie review comedy podcast. Once a week Jill meets various broken-hearted warriors, hears their stories AND talks about the movie that got them through…. YOU KNOW THE ONE. THAT MOVIE. The movie that you choose to mend a broken heart. It either reminds you of that time or is comfort food for your brain. If you are local to the Bay Area, Jill is hosting two LIVE shows on November 1st. Special guests include Kelly J. Tighe, Love Actually, and Katrina McGraw, The Holiday. Featured guests include: Nina Quintero and the Alameda Tap Dancing Christmas trees. Get your tickets here!
“The One with the Yeti” first aired November 5th, 1998. Monica’s “The First Night” was STILL number one on the charts that week! Monica was crushing it in 1998 y’all! The Waterboy was number one at the box office, sparking a fond discussion of Adam Sandler and his wonderful catalogue of films!
Danny casually wielding a pick-axe in the mythical “shared storage space” of the Friends NYC universe.
A blurry photo representing our favorite joke of the episode!!
I prefer a more clean cut look!
Corn Waffles
Rachel wants the little round waffles— and after you try this recipe, you will, too!
corn waffles with blackberry sauce
waffles adapted from bon appetit
blackberry sauce:
2c blackberries (fresh or frozen)
¼ c water
1 tbsp honey
Freshly ground black pepper
corn waffles:
1c flour
1c cornmeal
½ tsp baking soda
1 tbsp baking powder
1 tsp ground ginger
1 tsp salt
2 eggs
1 ½ c milk
½ c (1 stick) butter, melted and cooled slightly, plus more for cooking
1 tsp vanilla extract
1 tbsp honey
1c frozen corn
optional toppings:
ricotta
raw honey
butter
flakey salt
First, start the blackberry sauce. Place berries in a small saucepan with the water and set over medium heat. Stir in the honey and a generous helping of fresh ground black pepper; start with about ten grinds. Let the sauce simmer down, stirring occasionally, while you prepare the waffles. If the sauce gets too feisty, turn it down a bit; you want it to simmer, not boil. Turn off the heat when the sauce reaches desired thickness; I like the consistency of a nice stew. Keep in mind it will thicken slightly as it cools. Taste and adjust to your liking, adding more honey and pepper as needed.
Meanwhile, make the waffles! Mix together the flour, cornmeal, baking soda, baking powder, ground ginger, and salt in a medium bowl. Set aside. In a large bowl, whisk together the eggs, milk, melted and cooled butter, vanilla, and honey. Add the dry ingredients to the wet and mix to combine. Stir in the frozen corn.
Preheat the oven to 200F and place a pan fitted with a wire rack inside. Heat up your waffle iron and melt several tablespoons of butter (I do this in a small bowl in the microwave). Brush the hot waffle iron with butter and pour batter into the iron (amount will vary by waffle iron; the surface should be covered). Cook waffles until golden brown and cooked through, 3-7 minutes (depending on your iron). As waffles are done, remove them to a wire rack in the oven. Serve waffles with blackberry sauce, butter, ricotta, raw honey, and flakey salt.
Note: For a shortcut, use store bought blackberry jam (or your favorite chunky fruit jam) and top with plenty of pepper.
Another note: This can also be made as pancakes! Reduce the milk and butter by 1/4 cup each. Cook pancakes in a pan over medium heat with melted butter.
