Talk:Beignet: Difference between revisions
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Snafflekid (talk | contribs) |
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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. |
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. |
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--[[User:Bartosz|Bartosz]] 19:04, 24 April 2006 (UTC) |
--[[User:Bartosz|Bartosz]] 19:04, 24 April 2006 (UTC) |
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Good point, blast it away[[User:Snafflekid|Snafflekid]] 05:38, 25 April 2006 (UTC) |
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Revision as of 05:38, 25 April 2006
beignet was created by africans but the europeans stole the idea as they did with everything in africa. nigerias also eat the dessert, but reffer to it as puff-puff.
- Well, if that's true, it's a fascinating story. Got a source? Deltabeignet 05:21, 23 January 2006 (UTC)
Recipe
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) Good point, blast it awaySnafflekid 05:38, 25 April 2006 (UTC)