Talk:Beignet

message: Citations
Does the source support the claims in the article? 
:Several citations appear to not fully support the statements. 
::Example: “may also be made from other types of dough, including yeast dough” - Citation does not mention other types of dough such as yeast dough. 
::Example: Citation is missing for the ingredients listed under “Preperation”
Madisonrockw18 (talk) 02:41, 3 April 2024 (UTC)
thread_title: Untitled

message: "Savory versions of beignets are also popular as an appetizer, with fillings such as maple or fruit preserves."
Um, those are still sweet, not savory, aren't they? Abrothman (talk) 02:29, 4 October 2011 (UTC)
thread_title: Savory sweet?

message: The article currently says, "The French doughnut beignet in the United States is simply a deep-fried choux pastry." But as far as I can tell (try Googling beignet recipe) the US version is an enriched yeast dough. Very different stuff, since choux is unleavened. Vajrapoppy (talk) 03:06, 13 November 2009 (UTC)
thread_title: US version not choux

message: The recipe in the article doesn't make sense. It doesn't list any leavening agent, so "letting the dough sit overnight to rise" is pointless. In fact the egg-white foam will quickly collapse. If nobody protests, I will remove the recipe.
--Bartosz 19:04, 24 April 2006 (UTC)
thread_title: Recipe

message: I would like to point out that Cafe du Monde is not a restaurant. It is a cafe and only serves coffee, milk and beignets. Among most New Orleanians they are not just a place to get a beignet but are considered definitive.
Since the closing of the Morning Call decades ago, Cafe du Monde is the definitive place for coffee and beignets in New Orleans' French Quarter.  I see no problem calling it a restaurant, though. A cafe is a type of restaurant with a limited menu. Other restaurants in New Orleans do serve beignets. Cafe du Monde is also a sit-down place. You can order to go, but the vast majority of people I've seen there are seated or waiting for seating. Coffee shop might imply a place with limited seating. Mediasponge (talk) 18:29, 22 June 2011 (UTC)
thread_title: Cafe Du Monde

message: The link to "puff pastry" should be to "choux pastry" or "cream puff pastry".
----
I think you're right. You can find choux-pastry recipes for beignets (Julia Child had one). Puff pastry is very different from choux pastry, and it just makes no sense to deep 
fry it--it would disintegrate! -- Bartosz 19:40, 26 April 2006 (UTC)
thread_title:  Puff pastry link 

message: IMHO merging is a bad idea. Why? All we would end up with is a separate section on this page about Bugnes - they're different enough to warrant separate discussions. Bugnes are small, and a speciality unique to Lyon. Beignets are a general term for donutty things. I don't see a lot of advantage in combining the two on one page. Stevage 08:45, 17 August 2006 (UTC)
thread_title:  Merge 

message: Has anyone else ever heard the slang "frogs" used to refer to beignets in some parts of Louisiana?  Or maybe "frogs" were the poor man's bengnets since they were made starting by deep frying refrigerated biscuit dough.  Just curious if this was something my grandmother just made-up or a colloquial use?  And yes, I am quite sure they were not frogs the animal :-) Railgun 13:09, 12 June 2007 (UTC)
thread_title:  Slang 

message: Origin is "Ancient Rome" but the article doesn't mention this at all, and another comment says it originates in Africa. Is this weird? 2001:CE8:160:BFD1:2E28:E75A:84E3:5602 (talk) 11:12, 17 July 2022 (UTC)
thread_title:  Origin 

message: The first picture looks more like hashbrown and isn't the typical kind of biegnet 2600:6C63:4700:7450:3DC3:7E6E:66B0:9C38 (talk) 20:12, 23 November 2022 (UTC)
thread_title:  First picture gives wrong idea of biegnets 

message: — Assignment last updated by Priscaumba (talk) 04:05, 19 April 2024 (UTC)
thread_title: Wiki Education assignment: Online Communities