Paramount, Palestine, and This Blog
With the Knuckles series rapidly approaching, I feel it necessary to make a statement about how we will handle media created by Paramount. I have endeavored to keep this account dedicated exclusively to Sonic reference photos. However, as this issue is directly related to a piece of Sonic media, it has become relevant here.
For any who are not aware, Paramount Pictures, the company behind the Sonic movies, released a statement last year expressing their support for Israel and its "right to defend itself." As you probably know by now, Israel's idea of "defending itself" is committing genocide. I won't go into detail here (that is definitely out of this blog's field), but I would recommend doing your own research if you aren't aware of the atrocities happening at the hands of Israel right now. Needless to say, companies publicly supporting genocide is unacceptable; which brings us to the echidna in the room.
Many Sonic fans, myself included, have been looking forward to the Knuckles series. But, given the situation, supporting Paramount by subscribing to Paramount+ to watch Knuckles (or anything else) is not something I can condone.
I would like to humbly request that anyone who reads this avoid watching Knuckles through Paramount+. Please either watch it through "unofficial" channels, or abstain from watching it at all. Show Paramount that we will not ignore genocide.
And now, we return to the reference photos. I have thought long and hard about how to approach Sonic cinematic universe references. On one hand, giving publicity to the SCU will encourage people to watch Paramount media; on the other, refusing to post references will force people to collect their own. In the end, I have decided to approach SCU media similarly to Sonic Speed Simulator (albeit for very different reasons): I will post references, but all Paramount related posts will include a disclaimer condemning Paramount's support of Israel. I will also prioritize non-SCU refs, although you are all welcome to request any SCU characters you would like pictures of.
This is a difficult situation, and I welcome feedback on how best to continue. I ask that everyone remains civil in the notes. If anything changes, I will be sure to let you know.
Stay safe
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Easy Classic French Beignets
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Easy Classic French Beignets
By
Rebecca Franklin
Updated on 05/7/21
Tested by
Colleen Graham
The Spruce / Diana Chistruga
Prep: 10 mins
Cook: 18 mins
Total: 28 mins
Servings: 20 to 30 servings
Yield: 20 to 30 beignets
Nutrition Facts (per serving) 98 Calories 9g Fat 4g Carbs 1g Protein
Show Full Nutrition Label
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
This easy, yeast-free beignet recipe is a snap to throw together the morning after your Mardi Gras celebration.
As a classic and traditional French recipe, this one will not produce the French Quarter-style beignets that are so familiar in New Orleans. Instead, it is made with choux pastry dough, which is the dough used in cream puffs and éclairs. Made using only butter, water, flour, and eggs, the moisture in the dough allows it to rise without the need for yeast. This is what makes it the easiest version of beignets, and you can make them on the spur of the moment.
Absolutely delicious, these French beignets puff up wonderfully when deep-fried. The batter includes a high proportion of eggs, so the taste is reminiscent of French toast. It's a tasty change, a fun recipe to try, and they're wonderful when served alongside fresh fruit or preserves.
You can use a deep fryer or a pan that is deep enough for the oil to fry the beignets. A deep fryer should allow setting the temperature, but you will need to use a thermometer if using a pan.
"This recipe produces delicious beignets. It really is quick and easy to whip up. I appreciate that the ingredients are pantry staples, and clean-up is minimal. The batter requires some work to mix because it gets stiffer with each egg, but it comes together nicely. They’re best with lots of sifted powdered sugar." —Colleen Graham
A Note From Our Recipe Tester
Ingredients
Vegetable oil, or canola oil, for deep-frying
1/2 cup unsalted butter
1 cup water
1/4 teaspoon fine salt
1 cup all-purpose flour
4 large eggs
3 tablespoons confectioners' sugar
Steps to Make It
Gather the ingredients.
Fill a deep pot with 2 inches of oil and heat to 375 F.
In a medium saucepan, melt the butter in the water over medium-high heat.
Add salt and flour, and quickly stir until a sticky batter is formed. Remove from heat.
Beat in the eggs, 1 egg at a time, until the batter is smooth.
Fry mounded teaspoons of dough, several at a time, for about 6 minutes or until light, golden brown on each side. Don't crowd the fryer; ensure each beignet has plenty of room to move around. They may flip over by themselves, or you can use a slotted spoon to flip them so they cook evenly on all sides.
Drain the beignets for a few minutes on a clean kitchen towel or paper towels.
Dust with confectioners' sugar. Serve warm and enjoy.
Tips
When cooking in several batches, ensure the oil comes back up to temperature before starting the next batch. A splatter screen reduces splashes of oil and is a handy tool if you fry in a pan often.
The dough will get very stiff with each additional egg. While it will seem very liquidy at first, keep mixing until it's smooth.
A small (1-inch diameter) cookie dough scoop makes quick work of dropping the beignet dough into the hot oil and ensures uniform size. Grease it lightly with cooking spray for best results.
Lighten up the confectioners' sugar and remove any clumps by filtering it through a fine-mesh sieve as you dust the beignets. Alternatively, put the confectioners' sugar in a bag, add the beignets, and shake the bag gently to coat them.
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