Contest for some smokes and other Belgian goodies

There are 2 types of Belgian waffle. The one with the sugar "pearls" that are thick, chewy, and some what oval shaped, and the other ones that are dry and rectangle shaped....on is a Leige waffle, and the other is not.....not sure witch is witch....

or, there is this....

  • Belgian waffles, or Brussels waffles,[sup][8][/sup] are prepared with a yeast-leavened batter. It is generally, but not always, lighter, thicker, and crispier and has larger pockets compared to other waffle varieties. They are easy to differentiate from Liège Waffles by their rectangular sides. In Belgium, most waffles are served warm by street vendors and dusted with confectioner's sugar though in tourist areas they might be topped with whipped cream, soft fruit or chocolate spread (a practice considered 'unauthentic' by some local conoisseurs). In America, they are served in the same ways the American waffle is served. Despite their name, 'Brussels waffles' were actually invented in Ghent in 1839.[sup][9][/sup] They were introduced to America by restaurateur Maurice Vermersch, who sold his Brussels waffles under the name "Bel-Gem Waffles" at New York's 1964 World's Fair.
  • The Liège waffle[sup][10][/sup] (from the city of Liège, in eastern Belgium) is a richer, denser, sweeter, and chewier waffle. Invented by the chef of the prince-bishop of Liège in the 18th century as an adaptation of brioche bread dough, it features chunks of pearl sugar which caramelize on the outside of the waffle when baked. It is the most common type of waffle available in Belgium and prepared in plain, vanilla and cinnamon varieties by street vendors across the nation.
Tim
 
Exactly. The Liege waffle is made from something that looks like cookie dough, as opposed to pancake type batter that is poured into the waffle iron.

Heaven.
 
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