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Wednesday, July 03, 2013

Comments

Thanks for covering our event- it was a lot of fun and we will return next year!
Meredith Miller, Altadena Chamber Vice-President


Laura Monteros said…

Ben-Yay. It’s a staple in Nawlins. You can get very similar pastries at Lamill (LA Mill) in Silver Lake, with whipped cream to dip them in. And coffee with no chickory. Which may be why the beignet became so popular in New Orleans–to cut that bitter chickory taste that they say they love.

Are you sure those aren’t Tardises in the last photo, Tim?


Ivan G said…

Beignet is to doughnut as bialy is to bagel. A beignet generally is a raised doughnut without a hole, usually sprinkled with powdered sugar. It is somewhat like a jelly donut with the jelly filling. It also can be a fritter.


Ivan G said in reply to Ivan G…

Oops, I meant WITHOUT the jelly filling! Sorry.