What I love about your channel is you're making things different than everyone else. I love the choice of dishes. I'm so sick of everyone on youtube making reverse seared tomahawks, and carbonara. Keep It up!
@@AdamWitt They're amazing! They're made fresh every day at certain bakeries and sell out by noon usually, I make a version using canned biscuits lol. I found the recipe on the Internet and it's pretty darn good I don't know what the real recipe is that would be interesting
Adam, beignets were brought to Louisiana with Frenchmen direct from France to New Orleans, before the Acadian migration to Louisiana. Beignets are associated with New Orleans and New Orleans is associated with Frenchmen (locally born Frenchmen were called French Creoles). Acadians (Cajuns) were associated with areas west of New Orleans due to those areas being Acadian settlements while New Orleans was heavily settled by Frenchmen direct from France.
You're exactly right, there's so much misinformation about this topic and this needs to stop, Cajuns (Acadians) should get recognition for what they brought and have done in Louisiana and New Orleanians should get theirs as well, there's so much confusion between Cajun's contributions and New Orleanians'.
In the video you have 125g of whole milk instead 170g in the recipe and 190g of water instead 255g in the recipe. Also video says shortening o stead of butter. Should we go off the video? Or the recipe? Thanks!
The "Cajuns" didn't bring these doughnuts (beignets) to Louisiana, it was French nuns who founded the Ursuline Convent in 1715, but the Acadians (Cajuns) arrived between 1765 and 1768, it was the French nuns who brought the "beignet" to Louisiana, not Cajuns, c'est tout! ⚜️
I'm sorry this missed the spot of what the signature food of Louisiana is. Beignets are never filled, those are just donuts. You could have done something more true to the state like gumbo, jambalaya, etouffee. I do get this is easier to make and learn and call it good versus something like some real cajun food.
My psychic superpowers, of which I have none, are telling me that when we go to Maine, we will be seeing....LOBSTAH. Not "lobster" -- LOBSTAH.
Lobstayyyyyyy
What I love about your channel is you're making things different than everyone else. I love the choice of dishes. I'm so sick of everyone on youtube making reverse seared tomahawks, and carbonara. Keep It up!
Thanks duder, and thanks for watching. I appreciate it.
Commenting to get this awesome channel the recognition it deserves. Keep grinding bruv.
My mans!
I recently discovered you through "Not Another Cooking Show" and I'm so glad I did! You and your content are awesome! Keep up the great work!
Stephen is the MAN! Thank you, welcome :)
Mmmmm.
I always thought beignets were more of a fritter... But you know what these remind me of?
malasadas from Hawaii oh my!
Never had one of those.
@@AdamWitt They're amazing! They're made fresh every day at certain bakeries and sell out by noon usually,
I make a version using canned biscuits lol.
I found the recipe on the Internet and it's pretty darn good I don't know what the real recipe is that would be interesting
Adam, beignets were brought to Louisiana with Frenchmen direct from France to New Orleans, before the Acadian migration to Louisiana. Beignets are associated with New Orleans and New Orleans is associated with Frenchmen (locally born Frenchmen were called French Creoles). Acadians (Cajuns) were associated with areas west of New Orleans due to those areas being Acadian settlements while New Orleans was heavily settled by Frenchmen direct from France.
You're exactly right, there's so much misinformation about this topic and this needs to stop, Cajuns (Acadians) should get recognition for what they brought and have done in Louisiana and New Orleanians should get theirs as well, there's so much confusion between Cajun's contributions and New Orleanians'.
Almost to New Jersey I see
Don’t disappoint me my friend
Wheredya get dat Crustacean Spoon? It is schweet! Also, love the vids!
Why are the metric measurements on the video different on your website for water and milk?
really enjoying the egg dropping noise
LOLOL. Thank Yoshi for that one.
Big fan chef ❣️
Thanks duder. Welcome.
In the video you have 125g of whole milk instead 170g in the recipe and 190g of water instead 255g in the recipe. Also video says shortening o stead of butter. Should we go off the video? Or the recipe? Thanks!
Where do i get that spoon
Lol, my friend @acooknamedmatt gave it to me.
do u have the recipe?
www.adamwitt.co/allrecipes/blog-post-title-one-lcpbh-xbh33-swaa5-ddjlz-4rhap-krw3k-ak46a-7r5ys-xzltp-gc2e4-hbfch-wwxba-kjxgy-9xg3g-9p248-pt48p-7sbry-lwa35-bdlt2-kcewe?rq=beignet
Beignets for days
chyeeee
I am an Acadian and a beigne is french for doughnuts!
gotta be the Lobstah Roll
;)
They say NOLA over Nawlins ?
Looks damn fine
Thanks m8
The "Cajuns" didn't bring these doughnuts (beignets) to Louisiana, it was French nuns who founded the Ursuline Convent in 1715, but the Acadians (Cajuns) arrived between 1765 and 1768, it was the French nuns who brought the "beignet" to Louisiana, not Cajuns, c'est tout! ⚜️
FMK: beignets, bidets, and barretts?
Lobster roll
Clam chowder
The Beignet Looks more like South Africa's Fatcakes legit they look the same even the dough(Kinda)
Sounds dank
nomnomnomnom
100% it's going to be a lobster roll. At least, it better be. Maine is somewhat known for that. I think.
I'm sorry this missed the spot of what the signature food of Louisiana is. Beignets are never filled, those are just donuts. You could have done something more true to the state like gumbo, jambalaya, etouffee. I do get this is easier to make and learn and call it good versus something like some real cajun food.
Ughhhh the filling is a total mistake. Also we do call them doughnuts too.
Love ur channel tho