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Join FC and David Guas on Facebook for a Mardi Gras Q&A and Giveaway

Buttermilk Beignets

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Who dat? Why, it’s David Guas of course. Who better to join Fine Cooking’s next Facebook Q&A on how to cook up a completely authentic Mardi Gras? David, a pastry chef, New Orleans native, and author of the acclaimed cookbook DamGoodSweet, joins Fine Cooking on Facebook, Thursday February 16, from 3-5 EST to dish about his favorite Mardi Gras recipes, including Buttermilk Beignets and festive King Cake (get those plastic babies ready!).

And of course, it wouldn’t be a party without a giveaway, so come with your best tips for Big Easy cooking or ask David for his for your chance to win a copy of DamGoodSweet, a damn good book—for Fat Tuesday—or any ol’ day of the week.


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  • grammy13 | 02/14/2012

    love Beignets and buttermilk, but need to find a bunch of neighbors to help eat these. Will be making them soon.

    my tip (lagniappe)is just to make your own shrimp stock. It's easy and adds so much more flavor then just water or chicken stock. I save the shells in a zip-lock bag until I have enough and just put in a pot with a quarter onion (skin on), celery. Bring to boil and simmer for up to 4 hours. Even 30 minutes is better then just water. I then freeze it in 1-2 cup containers until needed. laissez les bon temps rouler!

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