Trevor

Can of beer with the text "Mike and merril Philly special hazy IPA"

Go birds!

The best!

Yeah! Topolino's is a departure day tradition for us

I enjoyed them a lot. I'm curious if they are truly two different styles, or just different ends of the same spectrum

I'm not I really had a favorite, but maybe cafe beignet (big fluffy fried dough) and the Streetcar Cafe (neat squares with flakey layers) would be my standouts of the two styles

I should also mention a friend's favorite is Poydras and Peter's in the Loews hotel. It's a sit down restaurant and I didn't try them, but they are recommended by a trusted source

Where I got beignets: cafe du monde (both riverfront and decatur st locations), New Orleans Coffee and Bayberry co (in the Renaissance hotel), Streetcar Cafe, Cafe Beignet, Loretta's Pralines in French market.

Top view into a brown paper bag of three square beignets covered in powdered sugar

Most orders are about $5 for 3, but this bag was $10. These are from Loretta's in the French market and have that layered internal structure. The layered beignets did seem more "fancy" but I'm not sure you need to pay twice as much for them (the ones earlier in the thread were $7 for 4)

Top view of a bag of beignets next to a cup of cafe au lait

Inside view of a bag of beignets from Cafe du monde

Sometimes you get them in a bag and they get coated on all sides with powdered sugar! There will be at least an extra half cup of powdered sugar left in the bag when you're done (the common advice is to not wear black for eating beignets)

Order of beignets from Cafe Beignet. The beignets are big but not uniform in size. The bag next to them said "hot fresh and hand made delicious beignets"

Cafe Beignet and Cafe Du Monde seemed to be the two big name places, but the front desk guy at my hotel dismissed Cafe Beignet as for tourists. The beignets were definitely bigger and the menu lets you get all sorts of toppings/fillings. The regular order is still as good as CDM (for me).

For uniform square beignets on a plate dusted with powdered sugar.

A picture of the internal structure of the beignets showing flakey layers. Two uneaten beignets are still on the plate

First question: are there two distinct styles of beignet? Some of the places have a layered/laminated internal structure, and these also tended to be more uniform in size. I ordered these at Streetcar Cafe (just outside the French quarter). Cafe du monde did not have this structure

Green cafeteria tray with two cafe au laits and an order of three beignets covered in a mound of powdered sugar. A cafe du monde paper bag is next to the tray

Beignet thread! I made sure to eat at least one order of beignets everyday in New Orleans and I have thoughts and questions. First thought: it's fried dough covered in powdered sugar, so any beignet is a good beignet. Got these at the cafe du monde in the mall

My bag got flagged once for having the game Bananagrams

I do have more New Orleans food pictures...but I eat, then I get full and tired

Green cafeteria tray with three beignets totally covered in powdered sugar and two coffees on to go cups. The bag next to the tray identify these as cafe du monde beignets

A large muffuletta sandwich with the olive salad spilling out into the to go container

A ham, Brie, and butter sandwich on a baguette from the st James cheese shop

Down in New Orleans and we are eating good! Got our first (of many, I'm sure) beignets, a muffuletta, and ham and Brie sandwich. Tonight we're going out for fancy dinner, but I'd take any recommendations for good/fun/tasty stuff if you have them

This is cool

Cutting board with a package of Nashville hot chicken sausage, garlic, kale, and potatoes

Sheet pan with browned potatoes and sausage tossed with sauteed kale

Our friends were on vacation and we got their CSA allotment...so we had a totally locally sourced dinner. Kale, potatoes, and garlic from the CSA cooked with local sausage I had stashed in the freezer. 🍽️🍜

A sheet tray of various cuts of pork. Large steaks are in the upper left next to chunks of fat. In the middle are deli containers with small cut chunks and at the bottom are large cut chunks. Next to the tray is a cutting board with a carving knife

I cut up a pork butt today for various future meals: shoulder steaks, carnitas, ground pork, and fat for rendering. I think I'll freeze the steaks, cook the carnitas today, and see when I have time to grind and/or render 🍜🍽️

Three bright red skinny chili peppers held in front of a white five gallon bucket with a pepper plant growing almost sideways out of it

My chili pepper plant made the move in a bucket to the new house...and kept growing/ripening! Not sure how hot these will be, so I'm not sure how to use them, yet

A murky pot of soup with mixed vegetables and chicken shreds floating in it

A bunch of different bowls filled with salad fixings including lettuce mix, diced chicken, peppers, scallions, shredded cheese, and tortilla chips

A plate of roast beef, turkey, and cheese next to deli containers with mayo, horseradish sauce, and onions

After school activities force Wednesdays to be easy dinners normally. So when my brother came into town tonight, I tried to stay simple and just add volume: soup, bagged salad, and build your own sandwiches 🍽️🍜

Behind a cardboard boat of chicken tenders and fries is a clear plastic cup of reddish beer, some small condiment cups with bbq sauce and honey mustard, and a giant soft pretzel

Family trip to the zoo today and got some Great Lakes Nosferatu with my chicken tenders

Four hasselback potatoes nestled in aluminum foil and sprinkled with asiago cheese

Cooked hasselback potatoes with some dark spots still in the aluminum foil but now they're on a baking sheet with grilled cheeseburgers and a couple buns

Tonight's grill adventure was doing hasselback potatoes on the grill. I gave them a head start in the microwave, then stuffed the slits with garlic and asiago before grilling. They cooked up pretty good, but I think an oven might give better crisp? Worth trying again 🍜🍽️

Baguettes are my bread making nemesis...

DB Cooper Sharp

A beautiful end grain cutting board with different types of wood both dark and light colors

Cutting board with diced carrots and a chef knife. There is also a tall deli container with diced onion and celery

A friend sent us a house warming gift...a cutting board that he made! I cut up some mir poix for soup today and it is so nice to cut on

Plate with two slices of meatloaf on the left and going around clockwise fettuccini with peanut sauce then sauteed spinach

That was a good idea. Made some peanut sauce for the noodles and sauteed up spinach in sesame oil and garlic. Served with leftover meatloaf 🍽️🍜

I forgot that I was going to make a peanut sauce for this! I think I'll do noodles in a peanut sauce to serve with the leftovers

Sounds good! I'll have to get some tofu

Thanks! It worked pretty well other than I was a bit heavy handed with the ginger

Plate with two slices of meatloaf, mashed potatoes, and broccoli slaw

We've got a thai basil plant in our kitchen now, so I want to put it in everything....tonight it's in a meatloaf with garlic, ginger, onion, bell peppers, fish sauce, soy sauce, Sriracha, and oyster sauce. On the side we've got broccoli slaw and mashed potatoes 🍜🍽️