Turns out that the ingredient list and the nutrient profile I posted for Aunt Jemima Blueberry waffles in my last journal were from some older versions of their waffles. They were the ones available online on the Aunt Jemima website. I should have proof-read them more carefully. I vaguely remember thinking that this was not what I saw on the box as I posted the waffle battle journal. But I put that thought on hold because I went back to some number-crunching and r-coding before I dropped into unconsciousness at my desk.

I was surprised when (e:Paul) pointed out the tertiary-Butylhydroquinone (TBHQ) in the list. Because I distinctly remember the box saying "no preservatives". So here are the real photos of the Aunt Jemima Blueberry Waffles box I bought yesterday.


Check: No preservatives.


And 10 calories less that what I posted. They really changed the recipé.

I dreamt about waffles for 3 days in a row till it got out of hand today morning. I could smell them while I was eating apples. I examined hormonal and physiological reasons behind the craving hoping to expose the irrationality of it all. I even considered my new anti-allergy buddy Claritin as one of the culprits behind the craving.

But in the end, I am sorry to say, the waffle craving totally won out. I trotted straight from work to Pricerite to get frozen waffles. I was then faced with CHOICES!



I thought Eggo was the only one who made waffles. But no. There were Aunt Jemima waffles battling for my attention as well. Regardless of the majority vote in this thread: I chose Aunt Jemima. The nutritional profiles were pretty similar.

Eggo Blueberry Waffles Nutrition data:

Aunt Jemima Blueberry Waffles Nutrition data:


The ingredient list was also rather similar

Aunt Jemima waffles ingredients:
INGREDIENTS: ENRICHED WHEAT FLOUR (FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, PARTIALLY HYDROGENATED SOYBEAN OIL, ARTIFICIALLY FLAVORED BLUEBERRY BITS (SUGAR, DEXTROSE, SOYBEAN OIL WITH TBHQ, SOY PROTEIN, SALT, CITRIC ACID, CELLULOSE GUM, ARTIFICIAL FLAVOR, MALIC ACID, RED 40 LAKE, BLUE 2 LAKE), SUGAR, WHEY. CONTAINS 2% OR LESS OF: LEAVENING (SODIUM ACID PYROPHOSPHATE, SODIUM BICARBONATE [SOY LECITHIN]), WHOLE EGGS, CALCIUM CARBONATE, CALCIUM CHLORIDE, SALT, CORN SYRUP SOLIDS, CORN STARCH, COLORED WITH (YELLOW 5, YELLOW 6), FORITIFIED WITH (REDUCED IRON, NIACINAMIDE, PYRIDOXINE HYDROCHLORIDE [VITAMIN B6], RIBOFLAVIN [VITAMIN B2] , THIAMINE MONONITRATE [VITAMIN B1], CYANOCOBALAMIN [VITAMIN B12]), NATURAL AND ARTIFICIAL FLAVOR (DEXTROSE, CORN STARCH, NATURAL AND ARTIFICIAL FLAVORS), SOY LECITHIN. CONTAINS: SOY, EGGS, MILK, WHEAT

But somehow, I chose Aunt Jemima because the phrase "Aunt Jemima" invoked a friendly image of some homely aunt making a fresh batch of waffles in the morning. Aunt Jemima won the battle on psychological grounds.

Now have a website!!! You know you want to click through:


They have most of their formerly mysterious wholesale catalogue online: I know for a fact it's not for restaurants alone. You can get fresh cases of salads and chocolate or whatever you like from them if you can consume that much. I have, in the past, eaten their mesclun salads with every meal for a whole month till I finished the case. :-)

And they carry the whole range of Ecce Panis Artisan breads: Now, if only they would take online orders and allow me to pay with credit, I don't have to trek all the way to Grant Street for my Guercio fix. :)

I have been learning a lot about stainless steel cookware these past few days. The best guide to pots and pans on the whole internet is arguably this page:

Apparently, when you are buying stainless steel pots and pans, it better to get tri-ply construction for the entire pan (bottom as well as walls) instead of an encapsulated bottom alone. Food is more likely to burn or cook non-uniformly where the encapsulation ends.

According to most cooking pan guides I read through, a complete copper tri-ply with stainless steel is the best type of cooking pan construction but is quite impractical for people on a budget. It is almost like buying a pan made fully out of one of the "precious" metals. The next best thing is aluminium tri-ply construction.

Riveted handles are better. So are pots and pans made of 18/10 (Chromium/Nickel) stainless steel.

Looks like satisfies pretty much all of those criteria... and doesn't break the budget.

You would like "Young Victoria" very much. :-)

I agree with all the praise heaped on that poster. And I love that royal purple. An awesome colour, in general.