I do like a cinnamon raisin fried with butter in a frying pan, though, the way my grandpa has always made his bagels rather than toasting them. They get a fantastic buttery, crispy, chewy crust that way.
I do like a cinnamon raisin fried with butter in a frying pan, though, the way my grandpa has always made his bagels rather than toasting them. They get a fantastic buttery, crispy, chewy crust that way.
I like evrything about this post. You get 1000000 points. Good day sir.
I mean, I get that bagels are different than rolls, in the same kind of way that coke is different than pepsi. But not so much that I'd get mad if I ordered one and got the other.
If I'm getting a hunk of bread-like-product with/for breakfast, I'll take a toasted English muffin. Or, you know, toast.
Also, cream cheese is disgusting.
This is how you spend your time before the biggest game of your life
I mean, I get that bagels are different than rolls, in the same kind of way that coke is different than pepsi. But not so much that I'd get mad if I ordered one and got the other.
If I'm getting a hunk of bread-like-product with/for breakfast, I'll take a toasted English muffin. Or, you know, toast.
Also, cream cheese is disgusting.
This thought should have stayed with the video tape.
Cinnamon-raisin, blueberry, whatever. But it takes all kinds to make a world.
I'm a poppy bagel guy myself. Once worked in a bagel bakery and got used to being around freshly baked bagels, so I tend to go simple -- a really fresh, preferably still warm poppy bagel with sweet butter. (No salt in the butter, thanks.)
Onion, sesame, also just fine. I respect garlic bagels but don't like them. Salt bagels ONLY if I can get them right out of the oven. Because of the salt they don't keep well, even for a few hours.
Rye, pumpernickel, and the newfangled things, like sun-dried tomato, jalapeno... meh. Nothing wrong with them, but it's gilding the lilly.
On the other hand, I grew up near a couple of good bagel bakeries in Rochester, and one made a damn fine pizza bagel. Sauce and cheese on a bagel. Better than a lot of pizza you get by the slice in NYC
RE: This is how you spend your time before the biggest game of your life
I invented the everything bagel. Im feeling ripped off. This morning I got up and went out to the bagel store for breakfast. Id get bagels for breakfast everyday if I could, but that would get to be kind of an expensive habit, for breakfast. I ordered my sandwich, went home, had some coffee. It was great. Its always delicious. Im not feeling ripped off about this breakfast. Im feeling ripped off in general, because I shouldnt be paying anything at all for bagels, ever. Because I actually invented the everything bagel.
One time when I was a little kid my dad took me to the bagel store for some bagels. And what kind of bagel do you want Robbie? my dad asked. I couldnt think of an answer. Poppy seed, cinnamon raisin, pumpernickel. Thats not true, I never ordered pumpernickel. In fact, I dont think Ive ever seen anybody eat a pumpernickel bagel. If you ever ask for a dozen assorted bagels, theyll never just throw in a pumpernickel. You get egg-onion, you get sesame. But pumpernickel? Never. Id say its because theyre gross, but Ive never tried one, and so Ill just assume that its disgusting.
But on this day I couldnt make up my mind, so I said to the bagel guy, I cant decide, I wish I could have a bagel with everything on it an everything bagel. And my dad was giving me one of those looks, one of those facial expressions that communicated how frustrated he was with me, just pick a bagel, Jesus, why did I have to take you along with me, you make every little thing more complicated than it has to be.
But he never got to complete his thought, because the bagel guy looked at me and said, You know what? Thats not a bad idea. Not a bad idea at all. And sure enough, the next time we went to the bagel store, there was a hand-drawn sign at the counter that said, Try our brand new everything bagel. There was a line down the block, everyone hoping to get a taste of that bagel, with poppy seeds, with garlic, onion, everything. Even salt.
Nobody likes salt bagels. Nobody likes them, but theyre somehow marginally more popular than pumpernickel, because every once in a while youll order a dozen assorted bagels and theyre throw in a salt. And maybe your parents bought a bag early in the morning, and you got up at eleven and your mom says to you, Hey Rob, sit down, we saved you a bagel, and you can tell by her poorly concealed smile that somethings up, and sure enough, you look down in the bag and its a salt bagel. And you hate salt bagels, everybody does, but youre so hungry you decide to make a go for it, to scratch off as much of the salt as you can.
But those bagel guys really loaded that thing up with salt. Coarse salt, the kind usually reserved for de-icing the streets after a blizzard. And since nobody ever buys salt bagels, even the bagel itself, the dough, its just old, staler than the rest, they probably threw it in the assorted dozen just to get rid of it. And what kind of a topping is salt anyway? Its a seasoning, not a topping. Youve got to have a pretty dead tongue to find a salt bagel at all appealing.
But spread out, mixed among all of the other toppings, salt actually works well with the everything bagel. And so that day with the line down the block, we finally got to the counter, and I tried to get the bagel guys attention, Hey man, you did it. You used my idea the everything bagel. But the guy looked at me with a face of, I dont know, scorn? Fear? And he said, Hey kid, I dont know what youre talking about, and then to my dad, You guys going to order some bagels or what? And I tried to get my dads attention, Dad, you remember, right? The everything bagel? But he wasnt interested. In fact, the place was so busy, he didnt even ask what kind of bagel I wanted, Just give me a dozen. Assorted.
So I didnt even wind up getting to try one of my everything bagels for like another five months. It was torture. Everybody at school was talking about how much they loved the new bagels, how their parents stopped buying assorted bagels and only bought everything bagels, and sometimes they were getting bagels not just on weekends, but during the week, even on school days. Of course nobody believed me that I actually came up with the idea, that it was my creation. I didnt even get to taste one until way after they came out, and so I couldnt even share in the enthusiasm of my classmates without having tried what they were all talking about.
Oh yeah, and did I tell you what that bagel guy threw in with my dads assorted dozen? A bialys. Come on, thats not even a bagel. I get it, its round, and its bread, but theres not even any hole. Bialys are even worse than pumpernickel. In fact, Id rather order an all-pumpernickel dozen than be forced to so much as look at a bialys in my bag of assorted. Its a bonus, my dad said, A bakers dozen. Please, if it were really a bakers dozen, that would be the standard. Youd ask for a dozen and youd automatically get thirteen. It wouldnt have to be a sometimes bonus, a special treat. And secondly, what kind of a profession makes its own dozen with an extra bagel? If I were in charge, a bakers dozen would only be eleven, and people would complain, Hey, whats the big idea? Wheres the twelfth bagel? and I wouldnt say anything, Id just point to my own hand-drawn sign that read, Bakers dozen = 11 bagels. Thats how you make money, not by giving away a free bagel for every dozen.
Man, but Ill never get to try that out, because Ill never have my own bagel store. But I should. I should be in charge of every bagel store, because I invented the everything bagel. They all owe me a cut, every one of these bagel places. At the very least I should get free bagels for life. I invented the everything bagel - ( New Window )
I like the salt bagel with lox and cream cheese; simple flavors that when combined become quite complex. A breakfast of that and some ice-cold vodka is difficult to beat.
Hah! That was my story too. Worked at a bagel shop in college, and that's how I started trying veggie on an everything and pastrami and swiss sandwiches on a pumpernickel.
And I won't claim to have invented anything yet but I do have a bagel innovation myself. Eerily similar to the post above. Mine came about in the late 90s. Not sure of the everything timeline.
I'm an everything bagel guy and after a recent trip to Montreal, it's possible that I prefer the Montreal style bagel but I'd have to go back again for another test.
Preferably, it's with lox or baked whitefish salad (ideally from Russ & Daughters), slice of onion, slice of tomato.
While I enjoy bacon or sausage, egg, and cheese sandwiches, I don't when they are on a bagel. I prefer them on toast, country bread, a croissant, or a kaiser.
The bakery we'd get our bagels from in Massapequa had a bacon and egg bagel. Not a sandwich - an egg bagel with bits of bacon in it. Those were awesome
speaking of cinnamon raisin, Bodos use to make a great cinnamon-raisin bagel with honey and butter. It was occasionally a "dessert" bagel after the regular bagel with lox and cream cheese.
I always felt like I never ate lox and someone I was with in Seattle at a pub where we were discussing this said you know that smoked salmon with capers we just ate, and I said yeah, and he said you ate lox.
with goyisha names from goyisha places trying to lay down bagel knowledge.
Plain, Poppy, Sesame, Onion, Salt, Garlic. Those are the options. Everything bagels are disgusting. "Everything" is not an option, it's a failure to make a decision.
Poppy bagel, Temp Tee cream cheese, Scottish smoked salmon, red onion, tomato (only if really ripe). That is the correct answer.
1. "Lox" - salty and fatty. Not my cup of tea
2. Gravlax - salt/sugar/dill cured Scandinavian dish. Delicious, but not what goes on a bagel. Good on pumpernickel with mustard sauce.
3. Smoked salmon - self explanatory.
When you think of "lox" as the jews eat it, you're almost certainly thinking of smoked salmon. I.e. if you order a Bagel & Lox as a jewish deli, they'll bring you nova or scotish salmon, the smoked product (or confirm that you really mean salty lox).
BTW, lox prices are pretty insane. I just had the family over for mother's day brunch and a pound of lox from Sable's (UES) was $40. Cant imagine what Russ wants these days (and I dont think their appetizing is better than Zabars and Sabel's).
Is Belly Lox what is being referred to when people say "lox?"
Most likely, when people refer to "lox," as in "bagels and lox," they are referring to smoked salmon, typically the traditional Gaspe Nova. Belly lox is not smoked salmon; it is salmon that is cured in salt. Unlike smoked salmon, belly lox is very salty, but for those who grew up with this taste, there is no substitute.
I always felt like I never ate lox and someone I was with in Seattle at a pub where we were discussing this said you know that smoked salmon with capers we just ate, and I said yeah, and he said you ate lox.
I have to say, that's one of the most disgusting things I've ever heard of in my life. Two kinds of fish? What the fuck, are you making the Larry David sandwich?
between a bagel and regular roll: A bagel is boiled before it's baked. That gives you the distinctive shiny, chewy skin -- the "exterior" mentioned above. A bagel that isn't boiled isn't a bagel, by definition, no matter what shape it is in.
Bagel dough goes into a big cauldron of boiling water, puffs up, then when it comes out one side of the bagel is dredged in whatever your topping is for this batch: chopped onion, poppy seeds, chopped garlic, sesame seeds, salt, whatever... Then into the oven. Bagels puff up when they're boiled but don't rise significantly in the oven. They should really rest for a few minutes before they're sold or eaten, because the texture of the skin isn't right when they first come out of the oven.
Since the essential part of a bagel is the boiling, and the texture it imparts, I guess you can put anything in or on the dough and it's still a bagel, I just don't get the cinnamon-raisin or blueberry thing. I'd rather have a raised cinnamon roll, or a blueberry muffin, because I don't like that chewy texture with sweet flavors. But lots of people do.
I know it's technically required and makes a much better bagel, but outside of a few places here in NY I don't know of anyone that still does that, most use steam ovens to simulate the boiling.
Great memories of my morning bagel before grade school, from the place near my house where you'd see the bagels floating in their bath before hitting the oven. The ones I get here in Brooklyn now pale in comparison, and that place in Queens has long since abandoned the practice of boiling them.
But they boiled theirs. I can remember coming in for the opening shift at 5:30 am, and the baker would already be there with a huge kettle full of boiling bagels. He'd pull them out with a big mesh scoop on a long handle.
Granted, that was almost 20 years ago. Maybe most places don't bother anymore.
Is Belly Lox what is being referred to when people say "lox?"
Most likely, when people refer to "lox," as in "bagels and lox," they are referring to smoked salmon, typically the traditional Gaspe Nova. Belly lox is not smoked salmon; it is salmon that is cured in salt. Unlike smoked salmon, belly lox is very salty, but for those who grew up with this taste, there is no substitute.
And
Quote:
Novices beware: this is not smoked salmon.
Link - ( New Window )
That settles it, I'm stopping at Russ and Daughters on the way home today!
I know it's technically required and makes a much better bagel, but outside of a few places here in NY I don't know of anyone that still does that, most use steam ovens to simulate the boiling.
Great memories of my morning bagel before grade school, from the place near my house where you'd see the bagels floating in their bath before hitting the oven. The ones I get here in Brooklyn now pale in comparison, and that place in Queens has long since abandoned the practice of boiling them.
The best places still do. The place I go to in a Northern Virginia does.
Warm pumpernickel bagel, sliced open, spread with créme fraiche, layered with two to three slices of Scottish smoked salmon on each side, top with sliced red onion, a slice of ripe red tomato, more créme fraiche and topped off with an ounce of the caviar. Sprinkle lemon or lime and eat open faced.”
THE BILL?
$177.00
Another good one is pork belly with shaved french black truffles
I remember when we first moved to Richmond from LI when I was a kid - Lenders' bagels were all we could get. There was nowhere in Richmond that made fresh bagels.
RE: RE: People who pick everything can't think for themelves
I know it's technically required and makes a much better bagel, but outside of a few places here in NY I don't know of anyone that still does that, most use steam ovens to simulate the boiling..
There are lots of places (especially grocery stores) selling unboiled round rolls with a hole in the middle and calling them bagels, but the taste and texture is different.
I doubt you will find any bagel bakery, anywhere, that doesn't boil its bagels. What's the point? There are bakeries that don't, but they're not primarily bagel bakeries. It'd be like trying to make pretzels without a lye bath (You know about lye and pretzels, right?) Any bagel with that shiny, chewy exterior has been boiled. I don't think there's another way to get that. A steam oven gives you a different kind of crust. (Think crunchy-crust artisan bread.)
I'm in Los Angeles, and all the real bagel bakeries boil their bagels here. The big question out here is whether the water quality here keeps our bagels from being as good as New York's. The water here is very hard and not nearly as good as NYC's.
Dan, I think you'd be surprised to learn that quite a few of them don't. Not saying they shouldn't, or that you should consider their product bagels (or that they're anywhere near as good as a boiled bagel).
know for a fact that Ess-A-Bagel, David's and Tal Bagels all boil their bagels. Black Seed bagels. Maybe some smaller places do not but the "respected" bagel places all still boil.
know for a fact that Ess-A-Bagel, David's and Tal Bagels all boil their bagels. Black Seed bagels. Maybe some smaller places do not but the "respected" bagel places all still boil.
Yup, any good, well regarded bagel place in NYC will. But just like pizzerias, sadly, we've got a very high crap::good establishment ratio.
There are lots of places (especially grocery stores) selling unboiled round rolls with a hole in the middle and calling them bagels, but the taste and texture is different.
I doubt you will find any bagel bakery, anywhere, that doesn't boil its bagels. What's the point? There are bakeries that don't, but they're not primarily bagel bakeries. It'd be like trying to make pretzels without a lye bath (You know about lye and pretzels, right?) Any bagel with that shiny, chewy exterior has been boiled. I don't think there's another way to get that. A steam oven gives you a different kind of crust. (Think crunchy-crust artisan bread.)
I'm in Los Angeles, and all the real bagel bakeries boil their bagels here. The big question out here is whether the water quality here keeps our bagels from being as good as New York's. The water here is very hard and not nearly as good as NYC's.
Most of the big chain bagel places don't boil. It's an extra step that takes time and space that reduces profit. Typically they steam the bagels while they bake, but it's not close to the same thing,
New York water being the source of great bagels is a myth. The flavor and chew is created by letting the dough ferment overnight after you've formed the rings. Again - time and space that increases costs.
Yeah, but someone going to eat a bagel in Arlington, VA has to figure they've got a good chance at a dud. Someone doing the same on 49th and Lex is figuring they've hit the jackpot.
I was by my office one day, standing near the Seaport, when some tourists came up to me and asked where the nearest pizzeria is. That was about half a block from me, and it was an absolute dump. A step better than Elios. I asked them what they were looking for, and they said they wanted an authentic NY pizza, and had to be back to their tour bus in an hour. I guided them to the nearest decent pizzeria, but had they been left to their own devices, could have chosen from about a dozen shitty places that you'd find anywhere in the US.
Onion bagel with lox, cream cheese, red onion, and tomato. Nothing else compares. Sweet bagel or everything bagel is an abomination. Fer Crissake look what dominos has done to pizza! Why are you people encouraging industrial food to do the same thing to bagels??
Onion bagel with lox, cream cheese, red onion, and tomato. Nothing else compares. Sweet bagel or everything bagel is an abomination. Fer Crissake look what dominos has done to pizza! Why are you people encouraging industrial food to do the same thing to bagels??
Really don't get the connection between Everything bagels and Dominos. Last I checked, the best pizza places serve pizzas with more than one topping. And did so before Dominos even existed.
Onion bagel with lox, cream cheese, red onion, and tomato. Nothing else compares. Sweet bagel or everything bagel is an abomination. Fer Crissake look what dominos has done to pizza! Why are you people encouraging industrial food to do the same thing to bagels??
Really don't get the connection between Everything bagels and Dominos. Last I checked, the best pizza places serve pizzas with more than one topping. And did so before Dominos even existed.
It's not the fact that pizzas have more than one topping - it's the fact that dominos is not really pizza any more.
Raisin, cinnamon, whole wheat, or everything bagels are just not bagels any more.
It's not the fact that pizzas have more than one topping - it's the fact that dominos is not really pizza any more.
Raisin, cinnamon, whole wheat, or everything bagels are just not bagels any more.
Again, apples and oranges. Dominos doesn't suck because of the toppings. A plain cheese pizza at Dominos sucks just as much as one with the works does. Worse probably.
Sprinkling 5 things instead of 1 on a quality bagel doesn't turn it into Dominos, any more than topping a Johns on Bleaker pizza with 5 things turns it into Dominos. Making a crappy bagel like at Panera does.
with veggie cream cheese.
with veggie cream cheese.
GTFO. Veggie cream cheese. Fuck off.
They do make bagel holes...
with veggie cream cheese.
with veggie cream cheese.
You're a wise man.
I do like a cinnamon raisin fried with butter in a frying pan, though, the way my grandpa has always made his bagels rather than toasting them. They get a fantastic buttery, crispy, chewy crust that way.
Boars head turkey and bacon with mayo on an onion bagel not toasted.
now I am hungry. DAMN YOU!!
Quote:
toasted
with veggie cream cheese.
You're a wise man.
I do like a cinnamon raisin fried with butter in a frying pan, though, the way my grandpa has always made his bagels rather than toasting them. They get a fantastic buttery, crispy, chewy crust that way.
I like evrything about this post. You get 1000000 points. Good day sir.
If I'm getting a hunk of bread-like-product with/for breakfast, I'll take a toasted English muffin. Or, you know, toast.
Also, cream cheese is disgusting.
Why dont you do what the cool guys do and have a movie night?
Answer: Everything with lox and cream cheese. Duh. /end thread
If I'm getting a hunk of bread-like-product with/for breakfast, I'll take a toasted English muffin. Or, you know, toast.
Also, cream cheese is disgusting.
This thought should have stayed with the video tape.
I'm a poppy bagel guy myself. Once worked in a bagel bakery and got used to being around freshly baked bagels, so I tend to go simple -- a really fresh, preferably still warm poppy bagel with sweet butter. (No salt in the butter, thanks.)
Onion, sesame, also just fine. I respect garlic bagels but don't like them. Salt bagels ONLY if I can get them right out of the oven. Because of the salt they don't keep well, even for a few hours.
Rye, pumpernickel, and the newfangled things, like sun-dried tomato, jalapeno... meh. Nothing wrong with them, but it's gilding the lilly.
On the other hand, I grew up near a couple of good bagel bakeries in Rochester, and one made a damn fine pizza bagel. Sauce and cheese on a bagel. Better than a lot of pizza you get by the slice in NYC
Why dont you do what the cool guys do and have a movie night?
Answer: Everything with lox and cream cheese. Duh. /end thread
I don't watch many movies... Books FTW.
I love cinnamon raisin, too- though: toasted with butter or not toasted with strawberry cream cheese.
I will fucking cut anyone who disagrees. Come at me, bitches...
I invented the everything bagel. Im feeling ripped off. This morning I got up and went out to the bagel store for breakfast. Id get bagels for breakfast everyday if I could, but that would get to be kind of an expensive habit, for breakfast. I ordered my sandwich, went home, had some coffee. It was great. Its always delicious. Im not feeling ripped off about this breakfast. Im feeling ripped off in general, because I shouldnt be paying anything at all for bagels, ever. Because I actually invented the everything bagel.
One time when I was a little kid my dad took me to the bagel store for some bagels. And what kind of bagel do you want Robbie? my dad asked. I couldnt think of an answer. Poppy seed, cinnamon raisin, pumpernickel. Thats not true, I never ordered pumpernickel. In fact, I dont think Ive ever seen anybody eat a pumpernickel bagel. If you ever ask for a dozen assorted bagels, theyll never just throw in a pumpernickel. You get egg-onion, you get sesame. But pumpernickel? Never. Id say its because theyre gross, but Ive never tried one, and so Ill just assume that its disgusting.
But on this day I couldnt make up my mind, so I said to the bagel guy, I cant decide, I wish I could have a bagel with everything on it an everything bagel. And my dad was giving me one of those looks, one of those facial expressions that communicated how frustrated he was with me, just pick a bagel, Jesus, why did I have to take you along with me, you make every little thing more complicated than it has to be.
But he never got to complete his thought, because the bagel guy looked at me and said, You know what? Thats not a bad idea. Not a bad idea at all. And sure enough, the next time we went to the bagel store, there was a hand-drawn sign at the counter that said, Try our brand new everything bagel. There was a line down the block, everyone hoping to get a taste of that bagel, with poppy seeds, with garlic, onion, everything. Even salt.
Nobody likes salt bagels. Nobody likes them, but theyre somehow marginally more popular than pumpernickel, because every once in a while youll order a dozen assorted bagels and theyre throw in a salt. And maybe your parents bought a bag early in the morning, and you got up at eleven and your mom says to you, Hey Rob, sit down, we saved you a bagel, and you can tell by her poorly concealed smile that somethings up, and sure enough, you look down in the bag and its a salt bagel. And you hate salt bagels, everybody does, but youre so hungry you decide to make a go for it, to scratch off as much of the salt as you can.
But those bagel guys really loaded that thing up with salt. Coarse salt, the kind usually reserved for de-icing the streets after a blizzard. And since nobody ever buys salt bagels, even the bagel itself, the dough, its just old, staler than the rest, they probably threw it in the assorted dozen just to get rid of it. And what kind of a topping is salt anyway? Its a seasoning, not a topping. Youve got to have a pretty dead tongue to find a salt bagel at all appealing.
But spread out, mixed among all of the other toppings, salt actually works well with the everything bagel. And so that day with the line down the block, we finally got to the counter, and I tried to get the bagel guys attention, Hey man, you did it. You used my idea the everything bagel. But the guy looked at me with a face of, I dont know, scorn? Fear? And he said, Hey kid, I dont know what youre talking about, and then to my dad, You guys going to order some bagels or what? And I tried to get my dads attention, Dad, you remember, right? The everything bagel? But he wasnt interested. In fact, the place was so busy, he didnt even ask what kind of bagel I wanted, Just give me a dozen. Assorted.
So I didnt even wind up getting to try one of my everything bagels for like another five months. It was torture. Everybody at school was talking about how much they loved the new bagels, how their parents stopped buying assorted bagels and only bought everything bagels, and sometimes they were getting bagels not just on weekends, but during the week, even on school days. Of course nobody believed me that I actually came up with the idea, that it was my creation. I didnt even get to taste one until way after they came out, and so I couldnt even share in the enthusiasm of my classmates without having tried what they were all talking about.
Oh yeah, and did I tell you what that bagel guy threw in with my dads assorted dozen? A bialys. Come on, thats not even a bagel. I get it, its round, and its bread, but theres not even any hole. Bialys are even worse than pumpernickel. In fact, Id rather order an all-pumpernickel dozen than be forced to so much as look at a bialys in my bag of assorted. Its a bonus, my dad said, A bakers dozen. Please, if it were really a bakers dozen, that would be the standard. Youd ask for a dozen and youd automatically get thirteen. It wouldnt have to be a sometimes bonus, a special treat. And secondly, what kind of a profession makes its own dozen with an extra bagel? If I were in charge, a bakers dozen would only be eleven, and people would complain, Hey, whats the big idea? Wheres the twelfth bagel? and I wouldnt say anything, Id just point to my own hand-drawn sign that read, Bakers dozen = 11 bagels. Thats how you make money, not by giving away a free bagel for every dozen.
Man, but Ill never get to try that out, because Ill never have my own bagel store. But I should. I should be in charge of every bagel store, because I invented the everything bagel. They all owe me a cut, every one of these bagel places. At the very least I should get free bagels for life.
I invented the everything bagel - ( New Window )
I like the salt bagel with lox and cream cheese; simple flavors that when combined become quite complex. A breakfast of that and some ice-cold vodka is difficult to beat.
And I won't claim to have invented anything yet but I do have a bagel innovation myself. Eerily similar to the post above. Mine came about in the late 90s. Not sure of the everything timeline.
I'm an everything bagel guy and after a recent trip to Montreal, it's possible that I prefer the Montreal style bagel but I'd have to go back again for another test.
Preferably, it's with lox or baked whitefish salad (ideally from Russ & Daughters), slice of onion, slice of tomato.
While I enjoy bacon or sausage, egg, and cheese sandwiches, I don't when they are on a bagel. I prefer them on toast, country bread, a croissant, or a kaiser.
is it just blessed by a rabbi or something?
I always felt like I never ate lox and someone I was with in Seattle at a pub where we were discussing this said you know that smoked salmon with capers we just ate, and I said yeah, and he said you ate lox.
true or false mythbusters?
By definition, smoked salmon is smoked, isn't always brined, and can be either hot-smoked or cold-smoked.
It's real, the question is, is it a bagel.
To me, that's a good thing.
By definition, smoked salmon is smoked, isn't always brined, and can be either hot-smoked or cold-smoked.
thank you, so I may or may not have eaten lox. It was cold smoked, but not sure if it was brined.
Plain, Poppy, Sesame, Onion, Salt, Garlic. Those are the options. Everything bagels are disgusting. "Everything" is not an option, it's a failure to make a decision.
Poppy bagel, Temp Tee cream cheese, Scottish smoked salmon, red onion, tomato (only if really ripe). That is the correct answer.
Lox is brined and then can be smoked or not. Gravlax is cured salmon. It is cured with a spice/salt mixture.
1. "Lox" - salty and fatty. Not my cup of tea
2. Gravlax - salt/sugar/dill cured Scandinavian dish. Delicious, but not what goes on a bagel. Good on pumpernickel with mustard sauce.
3. Smoked salmon - self explanatory.
When you think of "lox" as the jews eat it, you're almost certainly thinking of smoked salmon. I.e. if you order a Bagel & Lox as a jewish deli, they'll bring you nova or scotish salmon, the smoked product (or confirm that you really mean salty lox).
BTW, lox prices are pretty insane. I just had the family over for mother's day brunch and a pound of lox from Sable's (UES) was $40. Cant imagine what Russ wants these days (and I dont think their appetizing is better than Zabars and Sabel's).
Most likely, when people refer to "lox," as in "bagels and lox," they are referring to smoked salmon, typically the traditional Gaspe Nova. Belly lox is not smoked salmon; it is salmon that is cured in salt. Unlike smoked salmon, belly lox is very salty, but for those who grew up with this taste, there is no substitute.
And
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Same, definitely getting at least one for lunch.
And my choice will be, as it always is, a plain bagel lightly toasted with butter.
is it just blessed by a rabbi or something?
I always felt like I never ate lox and someone I was with in Seattle at a pub where we were discussing this said you know that smoked salmon with capers we just ate, and I said yeah, and he said you ate lox.
true or false mythbusters?
This is a good resource on the different types, from the guy who runs Russ & Daughters on the Lower East Side, perhaps the top purveyor of smoked breakfast fish in the US.
http://www.amateurgourmet.com/2008/08/the_science_of.html - ( New Window )
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Same, definitely getting at least one for lunch.
And my choice will be, as it always is, a plain bagel lightly toasted with butter.
You're a wild man...
You'll never take my throne because you can't even read! I go jalapeno cream cheese!
This man knows how to eat. Most of the rest of you? Hang your heads in shame.
Hey man, the world stole pizza from Italians, so now we're stealing bagels from the tribe. Such is life.
I eat strawberry cream cheese by the spoonful and there's nothing you can do to stop me!
2nd choice is the everything bagel with the same.
So you're one of those guys, huh? The one that we have to sit behind in line while they ask for their fuckin bagel to be scooped out.
That's a good back up for me. But gimme Texas Pete's over Franks...
Yes Greg I enjoy 2 fishes and I switch my bagel to a pumpernickel
What're ya, watching your figure? Get out of here with that noise...
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with goyisha names from goyisha places trying to lay down bagel knowledge.
Hey man, the world stole pizza from Italians, so now we're stealing bagels from the tribe. Such is life.
Yeah, and that's how we got Herman Cain brand pizza. So fuck you and your Pumpkin Spice Bagel.
But it does have to be brined for it to be considered lox.
Bagel dough goes into a big cauldron of boiling water, puffs up, then when it comes out one side of the bagel is dredged in whatever your topping is for this batch: chopped onion, poppy seeds, chopped garlic, sesame seeds, salt, whatever... Then into the oven. Bagels puff up when they're boiled but don't rise significantly in the oven. They should really rest for a few minutes before they're sold or eaten, because the texture of the skin isn't right when they first come out of the oven.
Since the essential part of a bagel is the boiling, and the texture it imparts, I guess you can put anything in or on the dough and it's still a bagel, I just don't get the cinnamon-raisin or blueberry thing. I'd rather have a raised cinnamon roll, or a blueberry muffin, because I don't like that chewy texture with sweet flavors. But lots of people do.
Great memories of my morning bagel before grade school, from the place near my house where you'd see the bagels floating in their bath before hitting the oven. The ones I get here in Brooklyn now pale in comparison, and that place in Queens has long since abandoned the practice of boiling them.
But really, if you dont know the difference between a bagel and a roll, maybe it's time to just give up on life.
Granted, that was almost 20 years ago. Maybe most places don't bother anymore.
THIS x 1,000,000...raisins are fucking gross, they smell sickly-sweet and terrible and they look like flies with their wings pulled off.
A truly repulsive food.
Best advice in the thread.
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Is Belly Lox what is being referred to when people say "lox?"
Most likely, when people refer to "lox," as in "bagels and lox," they are referring to smoked salmon, typically the traditional Gaspe Nova. Belly lox is not smoked salmon; it is salmon that is cured in salt. Unlike smoked salmon, belly lox is very salty, but for those who grew up with this taste, there is no substitute.
And
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Novices beware: this is not smoked salmon.
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That settles it, I'm stopping at Russ and Daughters on the way home today!
Cinnamon bagel with cinnamon cream cheese? What're you, a fucking communist?
Thank you, Nelson Rockefeller...
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cheese
Cinnamon bagel with cinnamon cream cheese? What're you, a fucking communist?
Throw a hot dog with some ketchup on you, and you've got today's lunch special in hell.
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cheese
Cinnamon bagel with cinnamon cream cheese? What're you, a fucking communist?
I don't want no Commies in my car!.......And no Christians, either!
Great memories of my morning bagel before grade school, from the place near my house where you'd see the bagels floating in their bath before hitting the oven. The ones I get here in Brooklyn now pale in comparison, and that place in Queens has long since abandoned the practice of boiling them.
The best places still do. The place I go to in a Northern Virginia does.
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with caviar
Thank you, Nelson Rockefeller...
Warm pumpernickel bagel, sliced open, spread with créme fraiche, layered with two to three slices of Scottish smoked salmon on each side, top with sliced red onion, a slice of ripe red tomato, more créme fraiche and topped off with an ounce of the caviar. Sprinkle lemon or lime and eat open faced.”
THE BILL?
$177.00
Another good one is pork belly with shaved french black truffles
Only in NY - ( New Window )
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cheese
Cinnamon bagel with cinnamon cream cheese? What're you, a fucking communist?
hahaha... its just what i like... nothing wrong with that
Then shmear on some nice chive cream cheese, the kind from a good deli or bagel shop not the crap Philadelphia puts in their plastic containers.
Finally a few slices of nice belly lox, nova will do in a pinch but for real flavor go with the belly.
I have two heart attacks so the above is only a memory form me.
If you want to get crazy add a little onion and banana pepper
Then shmear on some nice chive cream cheese, the kind from a good deli or bagel shop not the crap Philadelphia puts in their plastic containers.
Finally a few slices of nice belly lox, nova will do in a pinch but for real flavor go with the belly.
I have two heart attacks so the above is only a memory form me.
LOL...you can still do the lox though right?
Fucking lemmings.
Fucking lemmings.
I look at it more as flavor monogamy vs polygamy. I'm more of a Joseph Smith type when it comes to bagels.
Crumpets >>>> english muffins. I'm not joking about that.
I practically lived off English Muffs for a while..definitely can't go wrong. Toasted with cream cheese or butter...either works.
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And only follow the crowd.
Fucking lemmings.
I look at it more as flavor monogamy vs polygamy. I'm more of a Joseph Smith type when it comes to bagels.
Dumb dumb dumb dumb dumb
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There are lots of places (especially grocery stores) selling unboiled round rolls with a hole in the middle and calling them bagels, but the taste and texture is different.
I doubt you will find any bagel bakery, anywhere, that doesn't boil its bagels. What's the point? There are bakeries that don't, but they're not primarily bagel bakeries. It'd be like trying to make pretzels without a lye bath (You know about lye and pretzels, right?) Any bagel with that shiny, chewy exterior has been boiled. I don't think there's another way to get that. A steam oven gives you a different kind of crust. (Think crunchy-crust artisan bread.)
I'm in Los Angeles, and all the real bagel bakeries boil their bagels here. The big question out here is whether the water quality here keeps our bagels from being as good as New York's. The water here is very hard and not nearly as good as NYC's.
Dan, I think you'd be surprised to learn that quite a few of them don't. Not saying they shouldn't, or that you should consider their product bagels (or that they're anywhere near as good as a boiled bagel).
Yup, any good, well regarded bagel place in NYC will. But just like pizzerias, sadly, we've got a very high crap::good establishment ratio.
There are lots of places (especially grocery stores) selling unboiled round rolls with a hole in the middle and calling them bagels, but the taste and texture is different.
I doubt you will find any bagel bakery, anywhere, that doesn't boil its bagels. What's the point? There are bakeries that don't, but they're not primarily bagel bakeries. It'd be like trying to make pretzels without a lye bath (You know about lye and pretzels, right?) Any bagel with that shiny, chewy exterior has been boiled. I don't think there's another way to get that. A steam oven gives you a different kind of crust. (Think crunchy-crust artisan bread.)
I'm in Los Angeles, and all the real bagel bakeries boil their bagels here. The big question out here is whether the water quality here keeps our bagels from being as good as New York's. The water here is very hard and not nearly as good as NYC's.
Most of the big chain bagel places don't boil. It's an extra step that takes time and space that reduces profit. Typically they steam the bagels while they bake, but it's not close to the same thing,
New York water being the source of great bagels is a myth. The flavor and chew is created by letting the dough ferment overnight after you've formed the rings. Again - time and space that increases costs.
Though I have tried a couple of weird mixtures that were surprisingly good:
1. Tuna and cream cheese on a bagel
2. Two eggs and cream cheese on a bagel
Yeah, but someone going to eat a bagel in Arlington, VA has to figure they've got a good chance at a dud. Someone doing the same on 49th and Lex is figuring they've hit the jackpot.
I was by my office one day, standing near the Seaport, when some tourists came up to me and asked where the nearest pizzeria is. That was about half a block from me, and it was an absolute dump. A step better than Elios. I asked them what they were looking for, and they said they wanted an authentic NY pizza, and had to be back to their tour bus in an hour. I guided them to the nearest decent pizzeria, but had they been left to their own devices, could have chosen from about a dozen shitty places that you'd find anywhere in the US.
I always considered the biały and the bagel as two different creatures, so their inclusion in this discussion is not necessary.
Really don't get the connection between Everything bagels and Dominos. Last I checked, the best pizza places serve pizzas with more than one topping. And did so before Dominos even existed.
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Onion bagel with lox, cream cheese, red onion, and tomato. Nothing else compares. Sweet bagel or everything bagel is an abomination. Fer Crissake look what dominos has done to pizza! Why are you people encouraging industrial food to do the same thing to bagels??
Really don't get the connection between Everything bagels and Dominos. Last I checked, the best pizza places serve pizzas with more than one topping. And did so before Dominos even existed.
Raisin, cinnamon, whole wheat, or everything bagels are just not bagels any more.
Raisin, cinnamon, whole wheat, or everything bagels are just not bagels any more.
Again, apples and oranges. Dominos doesn't suck because of the toppings. A plain cheese pizza at Dominos sucks just as much as one with the works does. Worse probably.
Sprinkling 5 things instead of 1 on a quality bagel doesn't turn it into Dominos, any more than topping a Johns on Bleaker pizza with 5 things turns it into Dominos. Making a crappy bagel like at Panera does.
I will fucking cut anyone who disagrees. Come at me, bitches...
That just sucks..now cut. Egg bagel with sardines, pickles, banana, and catsup chream cheese..is where its at!