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 Â
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 Â
I invented the everything bagel. I’m feeling ripped off. This morning I got up and went out to the bagel store for breakfast. I’d 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. It’s always delicious. I’m not feeling ripped off about this breakfast. I’m feeling ripped off in general, because I shouldn’t 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 couldn’t think of an answer. Poppy seed, cinnamon raisin, pumpernickel. That’s not true, I never ordered pumpernickel. In fact, I don’t think I’ve ever seen anybody eat a pumpernickel bagel. If you ever ask for a dozen assorted bagels, they’ll never just throw in a pumpernickel. You get egg-onion, you get sesame. But pumpernickel? Never. I’d say it’s because they’re gross, but I’ve never tried one, and so I’ll just assume that it’s disgusting.
But on this day I couldn’t make up my mind, so I said to the bagel guy, “I can’t 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? That’s 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 they’re somehow marginally more popular than pumpernickel, because every once in a while you’ll order a dozen assorted bagels and they’re 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 something’s up, and sure enough, you look down in the bag and it’s a salt bagel. And you hate salt bagels, everybody does, but you’re 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, it’s 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? It’s a seasoning, not a topping. You’ve 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 guy’s attention, “Hey man, you did it. You used my idea … the everything bagel.” But the guy looked at me with a face of, I don’t know, scorn? Fear? And he said, “Hey kid, I don’t know what you’re talking about,” and then to my dad, “You guys going to order some bagels or what?” And I tried to get my dad’s attention, “Dad, you remember, right? The everything bagel?” But he wasn’t interested. In fact, the place was so busy, he didn’t even ask what kind of bagel I wanted, “Just give me a dozen. Assorted.”
So I didn’t 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 didn’t even get to taste one until way after they came out, and so I couldn’t 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 dad’s assorted dozen? A bialys. Come on, that’s not even a bagel. I get it, it’s round, and it’s bread, but there’s not even any hole. Bialys are even worse than pumpernickel. In fact, I’d rather order an all-pumpernickel dozen than be forced to so much as look at a bialys in my bag of assorted. “It’s a bonus,” my dad said, “A baker’s dozen.” Please, if it were really a baker’s dozen, that would be the standard. You’d ask for a dozen and you’d automatically get thirteen. It wouldn’t 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 baker’s dozen would only be eleven, and people would complain, “Hey, what’s the big idea? Where’s the twelfth bagel?” and I wouldn’t say anything, I’d just point to my own hand-drawn sign that read, “Baker’s dozen = 11 bagels.” That’s how you make money, not by giving away a free bagel for every dozen.
Man, but I’ll never get to try that out, because I’ll 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 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. I’m feeling ripped off. This morning I got up and went out to the bagel store for breakfast. I’d 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. It’s always delicious. I’m not feeling ripped off about this breakfast. I’m feeling ripped off in general, because I shouldn’t 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 couldn’t think of an answer. Poppy seed, cinnamon raisin, pumpernickel. That’s not true, I never ordered pumpernickel. In fact, I don’t think I’ve ever seen anybody eat a pumpernickel bagel. If you ever ask for a dozen assorted bagels, they’ll never just throw in a pumpernickel. You get egg-onion, you get sesame. But pumpernickel? Never. I’d say it’s because they’re gross, but I’ve never tried one, and so I’ll just assume that it’s disgusting.
But on this day I couldn’t make up my mind, so I said to the bagel guy, “I can’t 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? That’s 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 they’re somehow marginally more popular than pumpernickel, because every once in a while you’ll order a dozen assorted bagels and they’re 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 something’s up, and sure enough, you look down in the bag and it’s a salt bagel. And you hate salt bagels, everybody does, but you’re 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, it’s 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? It’s a seasoning, not a topping. You’ve 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 guy’s attention, “Hey man, you did it. You used my idea … the everything bagel.” But the guy looked at me with a face of, I don’t know, scorn? Fear? And he said, “Hey kid, I don’t know what you’re talking about,” and then to my dad, “You guys going to order some bagels or what?” And I tried to get my dad’s attention, “Dad, you remember, right? The everything bagel?” But he wasn’t interested. In fact, the place was so busy, he didn’t even ask what kind of bagel I wanted, “Just give me a dozen. Assorted.”
So I didn’t 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 didn’t even get to taste one until way after they came out, and so I couldn’t 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 dad’s assorted dozen? A bialys. Come on, that’s not even a bagel. I get it, it’s round, and it’s bread, but there’s not even any hole. Bialys are even worse than pumpernickel. In fact, I’d rather order an all-pumpernickel dozen than be forced to so much as look at a bialys in my bag of assorted. “It’s a bonus,” my dad said, “A baker’s dozen.” Please, if it were really a baker’s dozen, that would be the standard. You’d ask for a dozen and you’d automatically get thirteen. It wouldn’t 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 baker’s dozen would only be eleven, and people would complain, “Hey, what’s the big idea? Where’s the twelfth bagel?” and I wouldn’t say anything, I’d just point to my own hand-drawn sign that read, “Baker’s dozen = 11 bagels.” That’s how you make money, not by giving away a free bagel for every dozen.
Man, but I’ll never get to try that out, because I’ll 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.