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Posted

While I was waiting for my sandwich, I saw something out of the corner of my eye.  It was a table full of delicious-looking doughnuts in assorted flavors.  A woman was cutting them into quarters.  Free doughnut samples!  I selected a chocolate-glazed chocolate cake doughnut and took an eager bite.

It was a horrible blend of off flavors with nothing chocolatey or doughnutty about it.  Even the texture was bad--crumbly and dry.  I looked at the sign:  MIGHTY-O DONUTS.  In small print:  (organic, vegan).  They're made with shortening, soy flour, and canola oil.

It's an interesting experiment:  can you make something that looks like a doughnut without any milk, eggs, or butter?  No question about it.  It'll taste like crap, but it sure looks good.  Somewhere I just know some evil genius is working on a vegan doughnut that's also wheat-, sugar-, and fat-free.

Hey, here's an idea:  if you don't want to eat eggs or dairy products, don't eat doughnuts.  That way I won't accidentally pick up an ersatz one that almost puts me off my lunch.

Mister Donut in Japan (maybe a year or 2 ago) introduced a tofu donut that sounds similar to the one you sampled.

I actually paid $1 to buy one, and threw it away after the first bite.

They disappeared from the menu never to be seen again! :biggrin:

Kristin Wagner, aka "torakris"

 

Posted
I had my first experience with Top Pot donuts today and was impressed.  In my opinion, definately the best I've had in Seattle.  I much prefer the 'cakey' style of their donuts to the more airy style of KK's or most supermarket donuts.  Given their proximity to work, this could be bad....

We must have just missed each other, tighe. I was in there grading papers this morning. And eating a chocolate-glazed chocolate cake donut.

Matthew Amster-Burton, aka "mamster"

Author, Hungry Monkey, coming in May

Posted
We must have just missed each other, tighe.  I was in there grading papers this morning.  And eating a chocolate-glazed chocolate cake donut.

Actually, one of my co-workers was kind enough to bring in a dozen this morning. It IS possible that we were both eating a chocolate-glazed chocolate cake donut at precisely the same moment though...perhaps that accounts for the transcendental nature of the experience for me.... :blink:

Most women don't seem to know how much flour to use so it gets so thick you have to chop it off the plate with a knife and it tastes like wallpaper paste....Just why cream sauce is bitched up so often is an all-time mytery to me, because it's so easy to make and can be used as the basis for such a variety of really delicious food.

- Victor Bergeron, Trader Vic's Book of Food & Drink, 1946

Posted
[in small print:  (organic, vegan).

Worse yet was the vegan, whole grain, sugar-free german chocolate cake" that was available at the Wedge (in Minneapolis). To what purpose?

Susan Fahning aka "snowangel"
Posted
Yes, not having to hang out with me while eating your donut can add something to the experience.

Actually, I'm concerned that if my secret fantasy of sharing donuts with you were ever revealed, Laurie would become seriously concerned.....

Wait, is this a public board??

Most women don't seem to know how much flour to use so it gets so thick you have to chop it off the plate with a knife and it tastes like wallpaper paste....Just why cream sauce is bitched up so often is an all-time mytery to me, because it's so easy to make and can be used as the basis for such a variety of really delicious food.

- Victor Bergeron, Trader Vic's Book of Food & Drink, 1946

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