John Setzler Posted September 9, 2018 Share Posted September 9, 2018 I tried something a little different today...i made some biegnets. These were almos perfect. Imwill try it again and get it absolutely perfect... JeffieBoy, Golf Griller, Ben S and 8 others 11 Quote Link to comment Share on other sites More sharing options...
KismetKamado Posted September 9, 2018 Share Posted September 9, 2018 Well... if that's your idea of "almost" perfect.... I'm at a loss as to what "perfect" would look like. Nice job! They look fantastic. Ben S 1 Quote Link to comment Share on other sites More sharing options...
John Setzler Posted September 9, 2018 Author Share Posted September 9, 2018 These are a little more dense than they should be but I know hiw to fix that... round 2 later next week... KismetKamado 1 Quote Link to comment Share on other sites More sharing options...
TKOBBQ Posted September 9, 2018 Share Posted September 9, 2018 19 hours ago, KismetKamado said: Well... if that's your idea of "almost" perfect.... I'm at a loss as to what "perfect" would look like. Nice job! They look fantastic. I'll give @KismetKamado's comment a second bug can understand John's comment about the density of it not being right throwing off the overall experience/impression of them. Quote Link to comment Share on other sites More sharing options...
Ben S Posted September 10, 2018 Share Posted September 10, 2018 I think we all need to meet in NOLA and compare Johns to the real deal. JeffieBoy and Golf Griller 2 Quote Link to comment Share on other sites More sharing options...
Henry B 3 Posted October 8 Share Posted October 8 I used to make these years ago, one of the benefits of growing up in Louisiana. JeffieBoy 1 Quote Link to comment Share on other sites More sharing options...
jark87 Posted October 8 Share Posted October 8 On 9/9/2018 at 7:23 PM, Ben S said: I think we all need to meet in NOLA and compare Johns to the real deal. I’m in, especially if you bring some cannolis from Mike’s Pastry. Quote Link to comment Share on other sites More sharing options...
Boater Posted October 9 Share Posted October 9 On 9/9/2018 at 7:23 PM, Ben S said: I think we all need to meet in NOLA and compare Johns to the real deal. The "real deal" is great, but is just one of the many variations of a fried dough with sweet topping. Like them, but also like the variations on them. Back in the day, there was a good bakery along Bayou LaFourche where you could buy the uncooked french bread dough. Slice and fry that up with some honey drizzled over the top, or with a spoonful of jam, and oh, my. Very different than the Cafe du Monde version. Heavier, for sure, different texture and flavor. But the common origin was evident. Quote Link to comment Share on other sites More sharing options...
daninpd Posted October 9 Share Posted October 9 Those look close enough to the real thing that four more shakes of powdered sugar would have covered up the difference. How about trying some Calas (yeasty raised rice biegnets) or some savory biegnets like Petite Grocery crab version? Quote Link to comment Share on other sites More sharing options...
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