News Tiana's Bayou Adventure - latest details and construction progress

_caleb

_caleb

Well-Known Member
the_rich said:
They're similar but I would say Italian zeppoles are doughier and less airy.
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You're thinking of funnel cake... or is it churros? Sopapillas? Elephant ears? Sfenj? Buñuelos? Bomboloni? Munkki? Balushahi? Sonhos? Pączki? Jalebi? Malasadas? Youtiao? Koeksisters?

save dunkin donuts GIF

I love all the fried doughs!
For some reason, I’m suddenly very hungry…
 
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MagicHappens1971

MagicHappens1971

Well-Known Member
the_rich said:
They're similar but I would say Italian zeppoles are doughier and less airy.
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I was going to say that's how my Italian grandma makes them. Although I was recently in New Orleans for the first time and was disappointed by the Cafe Du Monde beignets, I felt they were very doughy and not as airy as people make them out to be. (Don't stone me) But I prefer the ones at POFQ to Cafe Du Monde.
 
𝕴𝖒𝖆𝖌𝖎𝖓𝖊𝖊𝖗97

𝕴𝖒𝖆𝖌𝖎𝖓𝖊𝖊𝖗97

Well-Known Member
In the Parks
No
MagicHappens1971 said:
I was going to say that's how my Italian grandma makes them. Although I was recently in New Orleans for the first time and was disappointed by the Cafe Du Monde beignets, I felt they were very doughy and not as airy as people make them out to be. (Don't stone me) But I prefer the ones at POFQ to Cafe Du Monde.
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That's funny, I actually like the doughy type better than the airy ones! To each their own!
 
the_rich

the_rich

Well-Known Member
MagicHappens1971 said:
I was going to say that's how my Italian grandma makes them. Although I was recently in New Orleans for the first time and was disappointed by the Cafe Du Monde beignets, I felt they were very doughy and not as airy as people make them out to be. (Don't stone me) But I prefer the ones at POFQ to Cafe Du Monde.
Click to expand...
Mine as well.. traditionally they were made with leftover pizza dough
 
PREMiERdrum

PREMiERdrum

Well-Known Member
MagicHappens1971 said:
I was recently in New Orleans for the first time and was disappointed by the Cafe Du Monde beignets, I felt they were very doughy and not as airy as people make them out to be. (Don't stone me) But I prefer the ones at POFQ to Cafe Du Monde.
Click to expand...
New Orleans is my favorite place to be, but the Du Monde experience has been incredibly inconsistent since COVID. Beignets are very, very temperamental to make, which doesn't help.

FWIW, my favorite beignets in the city are from Streetcar Cafe on St. Charles. Great little local spot.
 
Smiley/OCD

Smiley/OCD

Well-Known Member
the_rich said:
Mine as well.. traditionally they were made with leftover pizza dough
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Yup, that’s how most of the pizzerias make them along with the garlic knots…there’s one place on the boardwalk in Seaside that makes French fries and zeppoles, no pizza…they’re not lead sinkers…but that’s true dough AND the type of oil matters…
 
the_rich

the_rich

Well-Known Member
Smiley/OCD said:
Yup, that’s how most of the pizzerias make them along with the garlic knots…there’s one place on the boardwalk in Seaside that makes French fries and zeppoles, no pizza…they’re not lead sinkers…but that’s true dough AND the type of oil matters…
Click to expand...
I make them from scratch on occasion and they are labor intensive and hard to get just right
 

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