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Biegnets


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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.

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  • 3 years later...
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.

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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.

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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?

 

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