CLASSIC New Orleans Beignet Donuts | Cooking The States (Louisiana)

[@castironchaos]

My psychic superpowers, of which I have none, are telling me that when we go to Maine, we will be seeing....LOBSTAH. Not "lobster" -- LOBSTAH.

[@AdamWitt]

Lobstayyyyyyy

[@fglend73]

What I love about your channel is you're making things different than everyone else. I love the choice of dishes. I'm so sick of everyone on youtube making reverse seared tomahawks, and carbonara. Keep It up!

[@AdamWitt]

Thanks duder, and thanks for watching. I appreciate it.

[@georgiagirl9121]

I recently discovered you through "Not Another Cooking Show" and I'm so glad I did! You and your content are awesome! Keep up the great work!

[@AdamWitt]

Stephen is the MAN! Thank you, welcome :)

[@jettlii5872]

Commenting to get this awesome channel the recognition it deserves. Keep grinding bruv.

[@AdamWitt]

My mans!

[@DRDOOM-jo6kq]

Almost to New Jersey I see Don’t disappoint me my friend

[@faigee3493]

Mmmmm. I always thought beignets were more of a fritter... But you know what these remind me of? malasadas from Hawaii oh my!

[@AdamWitt]

Never had one of those.

[@faigee3493]

@@AdamWitt They're amazing! They're made fresh every day at certain bakeries and sell out by noon usually, I make a version using canned biscuits lol. I found the recipe on the Internet and it's pretty darn good I don't know what the real recipe is that would be interesting

[@IslenoGutierrez]

Adam, beignets were brought to Louisiana with Frenchmen direct from France to New Orleans, before the Acadian migration to Louisiana. Beignets are associated with New Orleans and New Orleans is associated with Frenchmen (locally born Frenchmen were called French Creoles). Acadians (Cajuns) were associated with areas west of New Orleans due to those areas being Acadian settlements while New Orleans was heavily settled by Frenchmen direct from France.

[@markriccardelli1646]

really enjoying the egg dropping noise

[@AdamWitt]

LOLOL. Thank Yoshi for that one.

[@ndc216]

Wheredya get dat Crustacean Spoon? It is schweet! Also, love the vids!

[@joebreau1967]

I am an Acadian and a beigne is french for doughnuts!

[@hakugaming8918]

Big fan chef ❣️

[@AdamWitt]

Thanks duder. Welcome.

[@bwwwwwwww96]

gotta be the Lobstah Roll

[@AdamWitt]

;)

[@Admmkh]

Looks damn fine

[@AdamWitt]

Thanks m8

[@DaBlitz]

Beignets for days

[@AdamWitt]

chyeeee

[@maggieparks4987]

Why are the metric measurements on the video different on your website for water and milk?

[@swerdbag0414]

FMK: beignets, bidets, and barretts?

[@edwinmoore4560]

Clam chowder

[@TravelBossNas]

In the video you have 125g of whole milk instead 170g in the recipe and 190g of water instead 255g in the recipe. Also video says shortening o stead of butter. Should we go off the video? Or the recipe? Thanks!

[@jacoryc]

Lobster roll

[@ParisTNT]

nomnomnomnom

[@jasonljunggren3354]

Where do i get that spoon

[@AdamWitt]

Lol, my friend @acooknamedmatt gave it to me.

[@Chris-Master825]

The Beignet Looks more like South Africa's Fatcakes legit they look the same even the dough(Kinda)

[@AdamWitt]

Sounds dank

[@Badmannered1]

I'm sorry this missed the spot of what the signature food of Louisiana is. Beignets are never filled, those are just donuts. You could have done something more true to the state like gumbo, jambalaya, etouffee. I do get this is easier to make and learn and call it good versus something like some real cajun food.

[@tylerbartnick6286]

100% it's going to be a lobster roll. At least, it better be. Maine is somewhat known for that. I think.

[@julesparisvetter5931]

Ughhhh the filling is a total mistake. Also we do call them doughnuts too.

[@julesparisvetter5931]

Love ur channel tho