Comments on: 9 am Sunday: bubbling oil and beignets

By: Molly

Molly — Sun, 05 Apr 2009 02:25:00 +0000

Lauren, I’m not sure what to tell you! I got this recipe from Jimmy and haven’t made them myself, so I’m not sure if you should let the dough come to room temperature / do a second proof before frying. If I were you, I might look up other beignet recipes and see what they say. Sorry I can’t be more helpful…

By: Lauren

Lauren — Sat, 04 Apr 2009 23:02:00 +0000

These look and sound fantastic! Just a question, do you let the dough come to room temp after its overnight proof/allow it a second proof before frying?Can’t wait to make them 🙂

By: Molly

Molly — Wed, 11 May 2005 01:38:00 +0000

Frolic, thank you for helping me learn to stop worrying and love my powdered-sugared pants. You’re right: shame is highly overrated! Come to think of it, I’m surprised that the word is even in Rebecca’s vocabulary…

By: Frolic

Frolic — Mon, 09 May 2005 14:25:00 +0000

Looks like you did these right, but I’m just mystified by all this talk of “shame.” Lighten up! This is a New Orleans dish. The entire city would grind to a halt if we worried much about “shame.”And don’t listen to your friend about the proper way to eat beignets. In my experience, beignets are best eaten early in the morning when an out-of-town visitor has dragged you to Bourbon Street. You can’t walk through Bourbon Street without ruining a pair a shoes and permanently staining the cuffs of your pants. A little powdered sugar is the least of your cleaning concerns.

By: Molly

Molly — Sat, 23 Apr 2005 15:58:00 +0000

My dear Unc., those (sopaipillas, yes?) sound delicious. Though honey might well be blasphemy to Rebecca and Jimmy, I could be talked into it…

By: Anonymous

Anonymous — Sat, 23 Apr 2005 13:34:00 +0000

Oh, shame on me! It must be my Mexican-Jewish background, but we make these, sometimes yeast-risen, sometimes baking-powder-risen, and while they’r hot, bite a corner off and pour honey into them. Honey, powdered sugar – it’s still a sugar rush.Your Unc from Maine.

By: Molly

Molly — Wed, 20 Apr 2005 03:35:00 +0000

Tara, you've got it exactly right. The beignets were miraculously both decadent and light! Jimmy is truly a master. But now that you've got the recipe, mastery will soon be yours as well! Oh, and very glad to hear about the asparagus...I have a few spears waiting in my fridge right now, actually. Yum.Sammy, sorry to hear that. I suppose you've learned your lesson, though?And Rebecca, dear, you are always too too, just too much! I can hardly wait until next Sunday--although without any sugar, whatever will I write about? Oh, and WHEN is my manicure? I know how you feel about my cuticles.

By: Rebecca

Rebecca — Wed, 20 Apr 2005 03:16:00 +0000

And at the risk of being too too, just too much, I’ve used one too few “o” and shamed myself on your blog. That would be “too” not “to.” Please forgive me, but I’ve not had sugar for some 4 hours and I feel the light slipping away and with it my ability to use the correct number of “o”‘s.

By: Rebecca

Rebecca — Wed, 20 Apr 2005 03:12:00 +0000

Little Bird, how precious of you to write with such passion about our recent Sunday sugar worship. But we can’t dwell on the past to terribly long, now can we? I think not. There’s cane being hacked as we live and breath so we must focus on the future and what’s next. Speaking of which, Jimmy’s finalized the menu for next Sunday and although there will be hardly any sugar present, (damn it) the fat, the sacred fat, will be more extreme than ever. And did I mention salt? The fat and the salt . . . I suggest not eating from Friday on. See you soon, sweet girl.

By: Sammy

Sammy — Tue, 19 Apr 2005 20:34:00 +0000

I just broke a tooth trying to bite the my computer screen.Thanks a lot.