They're kind of a beignet deal...
Well, we got our beignets, not at the very trendy place, but we got them. And it turns out they're just flat zeppoles, covered with powdered sugar, just less lumpy than the ones you get at a NYC street fair. So again, we see that New Orleans cuisine is nothing special, it's just a lot of hype.
BUT, there's always the chance that someone could come up with the next cronut - it was a thing in NYC a couple years ago, somebody found a way to combine a croissant with a donut, and people went crazy for them, standing in line for hours, only to be told that the café ran out of them.
So what about combining a beignet with a bagel to make a beigel-net? You know, crusty on the outside but super-soft in the middle, slice it and slap some butter inside, and then cover it with powdered sugar. Somebody please get working on this.
They're kind of a beignet deal...
Well, we got our beignets, not at the very trendy place, but we got them. And it turns out they're just flat zeppoles, covered with powdered sugar, just less lumpy than the ones you get at a NYC street fair. So again, we see that New Orleans cuisine is nothing special, it's just a lot of hype.
BUT, there's always the chance that someone could come up with the next cronut - it was a thing in NYC a couple years ago, somebody found a way to combine a croissant with a donut, and people went crazy for them, standing in line for hours, only to be told that the café ran out of them.
So what about combining a beignet with a bagel to make a beigel-net? You know, crusty on the outside but super-soft in the middle, slice it and slap some butter inside, and then cover it with powdered sugar. Somebody please get working on this.