04-20-2009, 04:00 PM | #31 |
Hi There!
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You can find some freaky stuff on clipart....
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04-20-2009, 04:35 PM | #32 |
Semper Carpe Bufo
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http://www.cooks.com/rec/search/0,1-...ughnut,FF.html
http://www.bhg.com/recipe/chocolate/...led-doughnuts/ http://www.grouprecipes.com/25586/ch...-bakenuts.html Hummm, a bakers dozen days until May 2nd... Much testing to be done. |
04-20-2009, 08:46 PM | #33 |
WWHALD
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Mmmm - tough choice here...
Freshly cooked doughnuts filled with raspberry jam or Freshly cooked ring doughnuts topped with cinnamon sugar or a plateful of what I know as petit beignets(*) (small ball doughnuts with no filling), covered in sugar of some sort... (*I have no idea if that's the correct term - it's what a French teacher(**) at school called them, and it stuck) (** A teacher who taught the French language, rather than a teacher who was French) |
04-20-2009, 08:50 PM | #34 | |
zeldinha zippy zeldissima
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actually beignets can have filling. sometimes it's cream, sometimes it's fruit of some kind. now i want beignets. |
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04-20-2009, 09:23 PM | #35 |
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We call gthose little donut balls "donut holes."
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04-20-2009, 10:25 PM | #36 |
Grand Sorcerer
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At the Farmer's Markets down at the footy oval every Sunday, there's a stand that makes, on-the-spot, "organic" donuts (I don't really care about the "organic", but they do). Anyway, these aren't rolled by machine, but my hand, making them a really rough-and-tumble affair, size of a bagel, but a surface quite hacked-at but which therefore catches an enormous amount of the cinnamon sugar they're rolled in straight out of the fryer. Warm, melty, sweet-sweet-sweet and yummy, they're enough to give me a migraine within about 15 minutes, but it's worth it.
Okay, so the 2nd May is a Saturday, but when it's Sunday here it'll still be the 2nd somewhere in the world, so I'm in. Cheers, Marc |
04-20-2009, 11:00 PM | #37 | |
Storm Surge'n
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Beignets at the Café du Monde in the French Quarter in New Orleans. |
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04-21-2009, 12:18 AM | #38 |
Technogeezer
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There was a little donut shop near where I lived in grad school in Boston that made a yeast (i.e.: not a cake donut) with maple icing. It was the best donut I can remember.
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04-21-2009, 10:01 AM | #39 | |
Beepbeep n beebeep, yeah!
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04-21-2009, 10:57 AM | #40 |
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Oooohhh, those are soo good. They are really light and with just the right amount of crispiness on the outside. And just about anything with maple syrup is good. I'll have to find a way to import them.
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04-21-2009, 04:02 PM | #41 |
WWHALD
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04-21-2009, 06:15 PM | #42 | |
Wizard
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I remember that the beignets reminded me of something my grandma from Italy always made called sphinges (sp?) pronounced spheengees). I think that is Italian for little turkeys or chickens, though I'm not sure about that-- it was a long time ago. because that is what they looked like after dropping spoonfuls of batter into the deep fryer. It was fun to watch as they formed into their crazy little shapes and even better when they were covered with powdered sugar and eaten right away! |
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04-22-2009, 05:55 AM | #43 |
I need a holiday!
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Okay VR, this one is for you -- bacon maple donuts http://www.baconunwrapped.com/2007/1...-doughnut.html |
04-22-2009, 12:20 PM | #44 | |
Technogeezer
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I think Uncle Duke needs to make a road trip there. |
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04-22-2009, 01:42 PM | #45 |
I need a holiday!
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I wish we had good donuts in Scotland, I suppose a transatlantic - cross country trip to Portland is too far to travel just for a donut. (or maybe not...)
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glace au four |
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