T stands for Tuesdays

Made these awesome jaffles the old fashioned way in a cast iron jaffle maker cooked in the embers of a fireplace when we went camping two weekends ago. I love creamed corn and cheese and pepper cooked this way. Of course I followed it with a hot cup of tea as it was 3C degrees at 7am in the morning.

This is the original jaffle I had as a kid

Click on the picture to take you to the original website where this photo was taken

Linking up with Bluebeard and Elizabeth's T stands for Tuesdays Meme

EDITED: Due to the many comments about not knowing what a jaffle is.

Unbaffle the jaffle

Is a jaffle a toasted sandwich? Kind of, but not really. A jaffle can only be a jaffle if its edges are sealed, the bread forming a puffy pocket around the ingredients.

Happy campers will remember the original jaffle iron, a cumbersome cast-iron sandwich mould used around the campfire. In 1974, Breville introduced the first electric jaffle maker into home kitchens. Forty years later, more than six million people worldwide have a Breville jaffle maker, according to Breville's Sharon Lenzner.

Lenzer differentiates between a jaffle maker with ''scissor action'', which segments jaffles into triangles, and those that only seal the edges. The latter creates more room for ingredients and is preferred by overfillers such as chef John Lawson, from No. 8 By John Lawson at Crown. Growing up, Lawson loaded up his sandwich press with ''anything you'd have on a jacket potato''.

But Lenzer cautions jaffle lovers to be conservative with fillings, which heat up quickly. ''You don't want to burn your mouth, especially if you're feeding kids.''

Quoted from Melbourne's best jaffle