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
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
Link - ( New Window )
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...
Quote:
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.
Quote:
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!
Cinnamon bagel with cinnamon cream cheese? What're you, a fucking communist?
Thank you, Nelson Rockefeller...
Quote:
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.
Quote:
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.
Quote:
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 )