Originally posted by scbuzz
When I experienced Beignets for the first time at Cafe Du Monde in NO, I was in heaven !!!
They were great !!!!!! Not to mention the Chicory cafe au lait !!!!
At first I was a bit troubled with the copious amount of powdered sugar ... but I quickly adjusted, Even if I did feel a bit like a sloppy coke addict the rest of the day brushing off all the powdered sugar from around my mouth, from my beard, and from the front of my shirt and pants !! It was all in good fun !!!
Love the beignets, hate the mess. I think beignets are an adult continuation of my childhood favorite, powdered sugar donuts. Of course, here in Californy, since we can't leave well enough alone - I've made beignets a coupla times where I flavored them. My favorite combo was an almond-flavored beignet with lemon-zestified powdered sugar. (Even when no longer hot, and just topped with some glaze made from the leftover sugar, they turned out tasty.) Because of the mess, I'm probably going to stick to eating beignets in NOLA - but I'm bringing a lemon in my pocket next time....
P.S. Good donuts in S.F.? Not impossible - Bob's [on Polk @ Sacramento] compares quite favorably to good donut-holes-in-the-wall I've tried on the east coast; they're among my favorite culinary retorts to my Kreme-ophile pals around here. (I need to determine the origin of the donuts that are served after mass at my parish in Berkeley - I often get blueberry, and occasionally cider, cake donuts that make me think impure gluttonous thoughts...that reminds me, I'm waaaaay overdue for confession....)
P.P.S. Etymologically speaking, I've not encountered anything that authoritatively goes back before the 1809 Washington Irving citation mentioned elsewhere for "dough nut." While the "olykoeks" that the Dutch of that same part of New York are a possible culinary relative, I haven't found any etymological connection.
P.P.P.S. Not to start a new thread or anything, but fresh churros or bunuelos are certainly on the same par with donuts & beignets - if you pay the least bit of attention to where you get them....
P.P.P.P.S From the descriptions I've read of those early donuts, I keep picturing buttermilk bars - does anyone else here see them that way?