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From Serious Eats

The Serious Eats Doughnut Glossary

In South Arkansas (El Dorado, Camden & Magnolia) we have "Spudnut Shops" where the donuts (all varieties) are made with potato flour. I have yet to taste anything close to being a rival. Completely yummy whether or not they're hot and fresh or a few hours old and a little cold.

tugars at 12:20PM on 06/01/07

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From Serious Eats

The Serious Eats Doughnut Glossary

In South Arkansas (El Dorado, Camden & Magnolia) we have "Spudnut Shops" where the donuts (all varieties) are made with potato flour. I have yet to taste anything close to being a rival. Completely yummy whether or not they're hot and fresh or a few hours old and a little cold.

tugars at 12:20PM on 06/01/07

From Serious Eats

The Serious Eats Doughnut Glossary

Growing up in Minnesota, we didn't actually have a ton of local doughnut shops at the time, so we had to get them from grocery bakeries.

My local grocery store had both long john's AND eclairs - the key difference being the filling. Long Johns had none and sometimes had sprinkles or coconut topping - where as eclairs were filled evil.

girlhack at 12:46AM on 11/04/09

From Serious Eats

The Serious Eats Doughnut Glossary

wanted to add my comments about the Long John.

where i've been, a twisted Long John is the same as bow tie from Dunkin Donuts fame.

joeyjoejoe at 7:35PM on 12/30/08

From Serious Eats

The Serious Eats Doughnut Glossary

i always see chocolate long johns and i remember eating them growing up! they should be available at Tim Horton's throughout Canada...

Does anyone know what exactly is in a 'Dutchie' donut? they are delicious..and mysterious.

iheartpurpleyams at 6:07AM on 06/08/08

From Serious Eats

The Serious Eats Doughnut Glossary

Ah, now it becomes clear this madness I attempted to wade through in creating a doughnut glossary. Perhaps its now clear why I couldn't find a proper one anywhere.

Adam Kuban at 5:22PM on 06/01/07

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