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Good afternoon and welcome to the Good
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Plates Kitchen. Today we're making
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scallion waffles. Yes, that's right.
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Waffles don't always have to be sweet.
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These are going to be savory and we're
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going to be putting green onions in
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them. We're going to put a little bit of
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chili in them, butter, flour, soy sauce
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baking powder and we're going to be
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Okay, now we're going to make the
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batter. So, we need two cups of
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flour. This is allpurpose flour.
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And to accurately measure, spoon
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the flour into your measuring cup.
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spoon like this and just go like this.
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And that's an that's an accurate
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measurement. Okay. So we need one,
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Of course, this is King Arthur flour,
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which is in my opinion the best flower.
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You can't get any better than King
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Arthur. It's consistently good all the
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Okay. And here you go. That goes in like
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a tablespoon of baking powder.
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See this right here? That's for leveling
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off. for le leveling it off if you
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didn't already know that. There we go.
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And we need two eggs.
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Normally, this would be a half a
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teaspoon of salt, but since we're going
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Asian here with this, we're putting
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again, because it's Asian,
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This is six tablespoon of melted butter.
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It's my Danish whisk. I love this Danish
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whisk. It does a great job.
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Okay. And the reason why I'm mixing this
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in a little bit now instead of later is
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because I don't want scrambled eggs when
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I'm putting that butter. Here we go. Put
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the rest of the butter.
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Now, we're not going to have scrambled
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three. If you don't like chili or don't
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like things hot, absolutely omit this.
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distribute them out around a little bit.
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Okay. And now we need
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Mix this up together.
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Okay, this is a thick batter.
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And what you really want to do, we're
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going to let this sit
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for a while so that the flour can fully
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absorb all the liquid.
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And to make it so that
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it's fully flavored, we're adding these
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Okay. Going to let this sit for about 5
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minutes or so. and then we will make the
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Okay, we preheated the waffle iron to
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mix is ready and we're going to put
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And we're going to wait until the light
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goes off and then our
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Okay. And now, as you can see, the light
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is green. So, let's lift this up and see
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Oh, those are beautiful.
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Okay, we're going to take one off.
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We're going to take one off
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and take this one off.
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Put them on the plate.
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And while we're waiting for that,
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crispy on the outside,
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just a little bit spicy. These are going
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to absolutely go beautifully
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All right, thank you for watching. We'll
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see you next time on the Good Plate.
