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Started By
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Here’s a King Cake made by Zinnia’s Bakery in Fort Wayne, IN…
Posted on 2/26/22 at 1:49 pm
Posted on 2/26/22 at 1:49 pm
They made some beignet’s as well so I got those, too.
Never had King Cake before and wanted to order one from LA, but it was way too late for that. Does this one look good to you guys?
Never had King Cake before and wanted to order one from LA, but it was way too late for that. Does this one look good to you guys?
5
Posted on 2/26/22 at 1:58 pm to finchmeister08
That's a ton of sugar on top of both. So yeah, it'll probably be alright. Hopefully not just dry bread for the king cake.
Posted on 2/26/22 at 1:59 pm to finchmeister08
The king cake looks terrible. Beignets look fine! Some of the best beignets i have had were in California. An order of three runs $9. I always joke back home they are 3 for $3!
Posted on 2/26/22 at 1:59 pm to finchmeister08
I’m not a king cake aficionado, but it looks okay. Have a slice and report back.
Posted on 2/26/22 at 2:04 pm to calcotron
It was like cutting into sour dough bread. Is that what it’s supposed to be like?
Posted on 2/26/22 at 2:11 pm to finchmeister08
Sourdough is tough. Should be easier than that. But that's a lot of stuff up in that roll, could be good.
Beignets should be super light, it's a donut.
Beignets should be super light, it's a donut.
Posted on 2/26/22 at 2:22 pm to finchmeister08
King cake doesn't look bad.
Posted on 2/26/22 at 3:11 pm to finchmeister08
That's not a king cake. Looks more like it's a roulade of genoise sponge. Not that there's necessarily anything wrong with that. Hope it's good!
Posted on 2/26/22 at 4:09 pm to finchmeister08
That king cake is probably better than half the ones you can get in Louisiana.
Posted on 2/26/22 at 9:04 pm to Day Wisher
Is a giant fried donut(Meches) a king cake?
Posted on 2/28/22 at 7:59 am to finchmeister08
For Fort Wayne you are coming out way ahead. I know northern indiana very well and the food situation there makes Baton Rouge look positively gourmet.
Posted on 2/28/22 at 11:07 am to finchmeister08
Why is it still so difficult for people outside of Louisiana to make a decent rendition of cajun / creole food?
Are there just too many shitty recipes in circulation for something like king cake, gumbo, etc?
Are there just too many shitty recipes in circulation for something like king cake, gumbo, etc?
Posted on 2/28/22 at 11:47 am to SUB
king cakes are usually like a brioche cinnamon roll. But that looks pretty good, IWEI.
The beignets look kinda heavy than they would typically be.
The beignets look kinda heavy than they would typically be.
Posted on 2/28/22 at 4:27 pm to finchmeister08
Aight.
The beignet looks fine from the outside, but holy cow it's waaaay too dense. The dough is not supposed to be packed that tightly. Needs to be a lot more air in the bread.
When you cut it open like that... it looks like a fried sour dough ball, with sugar on top.
Now the king cake. It would be laughed at anywhere in the South. But Indiana... it doesn't look too bad.
The beignet looks fine from the outside, but holy cow it's waaaay too dense. The dough is not supposed to be packed that tightly. Needs to be a lot more air in the bread.
When you cut it open like that... it looks like a fried sour dough ball, with sugar on top.
Now the king cake. It would be laughed at anywhere in the South. But Indiana... it doesn't look too bad.
Posted on 2/28/22 at 4:32 pm to SUB
quote:
Why is it still so difficult for people outside of Louisiana to make a decent rendition of cajun / creole food?
Are there just too many shitty recipes in circulation for something like king cake, gumbo, etc?
I imagine it's hard to find a smoked ham hock in Indiana.
Besides lack of ingredients, I think there are a lot of little things people don't know about.
For example, I went to a "cajun restaurant" in Texas once, got red beans, and they were hard. Talked to the chef. He had never heard of soaking the beans before you cook them.
Another place I went to once, had crawfish etouffee, and the sauce was green. Chef said, well once I had shrimp etouffee, and it was a green sauce. I said yes... crawfish etouffee is different.
And then there is the whole concept of seasoning the boil water. People outside LA just don't get this. They believe all boil water is just tap water and then you season stuff after it boils.
Posted on 3/1/22 at 12:00 am to LSUFanHouston
quote:
And then there is the whole concept of seasoning the boil water. People outside LA just don't get this. They believe all boil water is just tap water and then you season stuff after it boils.
shite like this is very parochial. Ok, it’s a Louisiana board, and there’s the pride thing going on. I get it. But this makes it seem as if you haven’t travelled much.
I mean, even the damn Old Bay directions talk about seasoning the water for Christ’s sake.
And again, I’ve seen plenty of King Cakes in Louisiana that look worse than the one in the OP.
This post was edited on 3/1/22 at 12:02 am
Posted on 3/1/22 at 12:13 am to LSUFanHouston
quote:
He had never heard of soaking the beans before you cook them.
I believe you, but it’s literally printed on every package of beans to soak them. Posted on 3/1/22 at 1:56 am to SUB
You believe him?
I mean, I guess it’s possible, but his post was in the context of there being a lot of little things that people don’t know about cooking Louisiana foods.
Cooking beans is hardly something unique to Louisiana. Presumably someone in Texas, with its Spanish and Mexican influences, would have some modicum of knowledge about cooking beans. And that’s even before, as you pointed out, we get to the directions being printed on the packaging.
I think the guy’s passing on some old wives tales about how no one North of I-10 can cook Louisiana foods.
I mean, I guess it’s possible, but his post was in the context of there being a lot of little things that people don’t know about cooking Louisiana foods.
Cooking beans is hardly something unique to Louisiana. Presumably someone in Texas, with its Spanish and Mexican influences, would have some modicum of knowledge about cooking beans. And that’s even before, as you pointed out, we get to the directions being printed on the packaging.
I think the guy’s passing on some old wives tales about how no one North of I-10 can cook Louisiana foods.
Posted on 3/1/22 at 8:20 am to WillieD
quote:
Is a giant fried donut(Meches) a king cake?
I would say not a king cake. But, I would also say I like the donut "king cakes" better than most other king cakes.
Posted on 3/1/22 at 9:44 am to Mo Jeaux
quote:
You believe him?
Yes. Why would he make up a story like that?
You make lots of good points but let's not forget how dumb some people can be sometimes, even "chefs" at a mom and pop restaurant.
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