The following is a waffle recipe written in the style of an RFC by ChatGPT. The original prompt was the following:

Write a waffle recipe in the style of an RFC, define all technical verbs as sections of the RFC, use a lot of jargon, and include words like “MUST”, “SHOULD”, “CAN” etc…

Some subsequent prompts were used to add a procedures appendix:

Add an appendix describing the procedures for preheating, mixing, whisking and ohters

RFC-WAFFLE-1

Title: Protocol for the Preparation and Cooking of Waffles

Abstract: This document specifies the requirements and recommendations for the preparation and cooking of waffles. It defines the technical terms used in the process and outlines the steps that MUST be followed to produce a satisfactory waffle.

Status of This Memo: This is an RFC for the preparation of waffles. It is not an official standard of the Internet Engineering Task Force (IETF).

Terminology

1.1. Waffle: A type of batter cooked in a waffle iron to form a crispy, honeycomb-like structure.

1.2. Batter: A mixture of flour, eggs, milk, and other ingredients used to make waffles.

1.3. Waffle iron: A cooking appliance used to cook waffles. It consists of two plates that are heated and pressed together to cook the batter.

1.4. Mixing bowl: A large, shallow bowl used to combine the ingredients for the batter.

1.5. Whisk: A utensil used to mix the ingredients for the batter until they are smooth and well-combined.

1.6. Ladle: A utensil used to portion the batter onto the waffle iron.

1.7. Spatula: A utensil used to remove the cooked waffles from the waffle iron.

1.8. Syrup: A sweet, viscous liquid used as a topping for waffles.

1.9. Whipped cream: A light, airy substance made by beating heavy cream until it forms stiff peaks.

Requirements

2.1. Batter

The batter MUST be made by mixing together the following ingredients in a mixing bowl:

  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 1/2 cups milk
  • 6 tablespoons melted butter

The ingredients MUST be mixed until smooth and well-combined using a whisk.

2.2. Waffle iron

The waffle iron MUST be preheated to a medium-high heat setting before the batter is added.

2.3. Batter portioning

The batter MUST be portioned onto the waffle iron using a ladle. The ladle SHOULD be filled to approximately 3/4 full to ensure that the waffles are of a uniform size.

2.4. Cooking

The waffles MUST be cooked until they are golden brown and crispy. This typically takes 2-3 minutes per side, but the exact cooking time may vary depending on the waffle iron and the heat setting used.

2.5. Removal

The cooked waffles MUST be removed from the waffle iron using a spatula. Care SHOULD be taken to avoid tearing or damaging the waffles.

Recommendations

3.1. Syrup

Waffles are traditionally served with syrup as a topping. Maple syrup is the most common type of syrup used, but other types of syrup, such as fruit syrup, may also be used.

3.2. Whipped cream

Waffles may also be topped with whipped cream. To make whipped cream, heavy cream SHOULD be beaten until it forms stiff peaks. This can be done using a whisk or an electric mixer.

Appendix A: Procedure for Preheating and Mixing

A.1 Preheating the waffle iron

  1. Plug in the waffle iron and turn it on.
  2. Set the heat setting to medium-high.
  3. Allow the waffle iron to preheat for 3-5 minutes, or until it is hot enough to cook the batter. A.2 Mixing the batter
  4. In a mixing bowl, combine the flour, baking powder, and salt. Stir the ingredients together until they are well-combined.
  5. In a separate bowl, whisk together the eggs, milk, and melted butter.
  6. Pour the wet ingredients into the mixing bowl with the dry ingredients.
  7. Use a whisk to mix the ingredients together until they are smooth and well-combined.

Appendix B: Procedure for Whisking and Ladling

B.1 Whisking the batter

  1. Hold the whisk in one hand and the mixing bowl in the other.
  2. Dip the whisk into the batter and move it around in a circular motion, making sure to scrape the bottom and sides of the bowl.
  3. Continue whisking the batter until it is smooth and well-combined. B.2 Ladling the batter onto the waffle iron
  4. Fill a ladle with batter, making sure not to overfill it.
  5. Hold the ladle over the waffle iron and pour the batter onto the center of one of the plates.
  6. Use the ladle to spread the batter evenly over the plate, taking care not to let it spill over the sides.
  7. Repeat the process for the other plate, making sure to use the same amount of batter for each waffle.

Appendix C: Procedure for Removing the Cooked Waffles

C.1 Removing the cooked waffles

  1. Once the waffles are cooked and golden brown, use a spatula to carefully lift one of the waffles off the waffle iron.
  2. Gently slide the spatula underneath the waffle to lift it off the plate.
  3. Transfer the waffle to a plate or serving platter.
  4. Repeat the process for the other waffle.

IANA Considerations

This document does not require any action from the Internet Assigned Numbers Authority (IANA).