Tuesday, September 16, 2008

Beignet Off #1, Take 2

Cinnamon Sugar Beignets

Right now you're asking "Why take 2, Blondie? We didn't see the results from take 1?" Last night, while attempting to upload the pictures from take 1, I clicked "Delete all" instead of "Delete these". Take 1? Gone. My Filetti at Una Pizza Napoletana? Gone. My nephew's first lunch at Katz's? Gone. Major, major fail. So it's take two for everything.

Instead of reenacting the entire showdown, I'll just give you the highlights, lowlights, and my take two of the winner. Luckily, I got an unexpected day off to make more beignets, along with repeated failed attempts to recover my deleted pictures.

Beignet Dough

The blue corner rose well, doubling in volume prior to being smacked down and rolled around. The recipe said to cut into diamonds, then place in oven. I pulled a classic move, not cutting on a mat, baking sheet, or paper, then attempting to move a mass of dough onto a sheet and into an oven. I will never learn. The oven rising was essential to this recipe, the warmth rose the dough and slightly baked the outside. The frying crisped the outside while baking the inside even more, leaving dense beignets. All in all, this recipe took quite a long time to go from beginning to end, and from what I've been told, the doughy center doesn't make this a good replacement for the real thing.

Cafe du Monde Beignets

On the other hand, the red corner takes about an hour from start to finish as it's an 'add water' mix that leads you to an airy, crispy beignet. After adding the water, you roll out the dough to an 1/8th inch, cut the diamonds, and you're ready to drop into the hot oil. No baking or rising necessary. While in the oil, the thin little diamonds puff out to make airy insides. Sprinkle with sugar (and cinnamon if you so desire), and enjoy.

Airy Insides

Results: Red Corner wins by a 3 vote margin!

Say Brownie, any interest in a Cafe du Monde vs. Cafe Beignet head-to-head?

Cafe du Monde Mix is available over the internet and in select stores.

PS does anyone know any reputable file recovery software?

5 comments:

Yvo said...

I'm so sad I missed out on this. I'm also even sadder that our Mets are sinking fast. It wasn't a good weekend. Sigh.
I lost an entire thumbdrive of data a few years back and no, I couldn't find any good file recovery software, and all the options that said "MAYBE we can help you" were really expensive and it just wasn't worth it to pay a couple hundred (and up) to retrieve the files. For me anyway. Sorry. And they didn't guarantee it

talida said...

Sorry to hear about the loss of your pictures :(

But thank you for sharing your results! I might have another recipe to add to the beignet-off.. hopefully I'll get around to trying it out myself.

Danno said...

Blondie & Brownie - Love the site and the concept!

However, before labeling my Beignets as "dense", please revisit the recipe. Sounds as if you mistook a Hot oven for a Warm one. I think the Beignets baked instead of rising, which limited the rise in the fryer and thus made them "dense". I just made a batch of this recipe and they were anything but dense.

Pics Here:

http://www.nolacuisine.com/2006/01/15/beignet-recipe/

Researcher said...
This comment has been removed by the author.
Researcher said...

1st-File recovery tools: check this link

http://majorgeeks.com/page.php?id=20#recoverp

It lists four good FREEWARE file recovery tools for differing purposes but all good and "clean" software! MajorGeeks.com is a great source of clean software & the following is their top freeware picks link

http://majorgeeks.com/page.php?id=20

And yes, a Cafe du Monde vs. Cafe Beignet head-to-head would be appreciated. Years ago when Cafe Beignet was on Jackson Square in the old Jax Brewery - I believe, I always found their beignets favorable to Du Monde's, as Du Monde's always seemed to have too much of an egg flavor! Good luck and thanks - Sammy