| Bob |
Carol replied to Sheldon:
>> Unless they're purchased in NYC they ain't bagels, I'm serious... I've
>> tried bagels in about all 48 and NONE are even close to a real bagel...
>> NOT EVEN CLOSE... they are just nondescript rolls with a hole. And
>> even a perfect NYC bagel once it's been out of the oven more than 60
>> minutes it's no longer a bagel... it's just a stale hunk of dough. And
>> there is no such thing as a frozen bagel (Lenders ain't any kind of
>> bagel), a NYC pigeon has to be starving to peck one, and even then
>> won't let it's neighbors see its pecker pecking. And so, unless yoose
>> come to NYC you can't have a bagel... and Staten Island doesn't count,
>> that's part of Noo Joisey anyways.
>
> Well, we Midwesterners don't mind slumming in the bagel department,
> because we don't know any better. I like whatever it is that is being
> presented as a bagel here. I like the plain ones, spread with cream
> cheese and sprinkled with Penzey's Sunny Paris. I'm not sure I'm
> qualified to use the word, "schmear." Heck, I don't even know if I can
> spell it!
Over on the West Coast, we have our own versions of bagels. I've had the
crisp-doughy NYC tori that Sheldon seems to favor, and I prefer the bagels
here. (I lived in NYC in 1983-84. Maybe those were just bad years for NYC
bagels.)
Gimme a toasted onion-sourdough bagel with avocado and alder-smoked salmon,
please... or a carrot-sesame bagel with hummus and a sprinkling of lemon
zest... or a pear-walnut bagel with some Humboldt Fog...
Mmmmm....adrift in bagel-space....
Bob
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| Sheldon |
Bob wrote:
> Carol replied to Sheldon:
>
> >> Unless they're purchased in NYC they ain't bagels, I'm serious...
I've
> >> tried bagels in about all 48 and NONE are even close to a real
bagel...
> >> NOT EVEN CLOSE... they are just nondescript rolls with a hole.
And
> >> even a perfect NYC bagel once it's been out of the oven more than
60
> >> minutes it's no longer a bagel... it's just a stale hunk of dough.
And
> >> there is no such thing as a frozen bagel (Lenders ain't any kind
of
> >> bagel), a NYC pigeon has to be starving to peck one, and even then
> >> won't let it's neighbors see its pecker pecking. And so, unless
yoose
> >> come to NYC you can't have a bagel... and Staten Island doesn't
count,
> >> that's part of Noo Joisey anyways.
> >
> > Well, we Midwesterners don't mind slumming in the bagel department,
> > because we don't know any better. I like whatever it is that is
being
> > presented as a bagel here. I like the plain ones, spread with
cream
> > cheese and sprinkled with Penzey's Sunny Paris. I'm not sure I'm
> > qualified to use the word, "schmear." Heck, I don't even know if I
can
> > spell it!
>
> Over on the West Coast, we have our own versions of bagels. I've had
the
> crisp-doughy NYC tori that Sheldon seems to favor, and I prefer the
bagels
> here. (I lived in NYC in 1983-84. Maybe those were just bad years
for NYC
> bagels.)
>
> Gimme a toasted onion-sourdough bagel with avocado and alder-smoked
salmon,
> please... or a carrot-sesame bagel with hummus and a sprinkling of
lemon
> zest... or a pear-walnut bagel with some Humboldt Fog...
>
> Mmmmm....adrift in bagel-space....
>
> Bob
Oy vey... only goyim toast bagels.
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| Bob |
Sheldon wrote:
> Oy vey... only goyim toast bagels.
Voden? I should deny being goyische?
Toasted bagels I like already.
Bob
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| Damsel in dis Dress |
"Sheldon" <PENMART01@aol.com>, if that's their real name, wrote:
>Oy vey... only goyim toast bagels.
Only goyim who have wide-slot toasters. Or who unplug the toaster and go
after the toasted bagel with a knife.
Carol
--
Coming at you live, from beautiful Lake Woebegon
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| Bob |
Carol replied:
>>Oy vey... only goyim toast bagels.
>
> Only goyim who have wide-slot toasters. Or who unplug the toaster and go
> after the toasted bagel with a knife.
I got two words for ya:
Toaster. Oven.
Now put those two words together, and step into a world where you can toast
bagels or pita bread, you can melt cheese on top of sandwich fillings, you
can easily caramelize sugar on banana slices, you can roast peppers
routinely, you can cook bacon flawlessly...the possibilities are endless!
Reuben sandwiches are EASY with a toaster oven. Bruschette are CHILD'S PLAY.
I *like* my toaster oven!
Bob
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| Damsel in dis Dress |
"Bob" <virtualgoth@die_spammer.biz>, if that's their real name, wrote:
>I got two words for ya:
>
>Toaster. Oven.
>
>Now put those two words together, and step into a world where you can toast
>bagels or pita bread, you can melt cheese on top of sandwich fillings, you
>can easily caramelize sugar on banana slices, you can roast peppers
>routinely, you can cook bacon flawlessly...the possibilities are endless!
>
>Reuben sandwiches are EASY with a toaster oven. Bruschette are CHILD'S PLAY.
>
>I *like* my toaster oven!
I loved mine, too. No room in this kitchen, unfortunately. We have a
microwave with a broiler unit, but I'm scared to try it.
Carol
--
Coming at you live, from beautiful Lake Woebegon
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| jmcquown |
Sheldon wrote:
> Bob wrote:
>> Carol replied to Sheldon:
>>
>>>> Unless they're purchased in NYC they ain't bagels, I'm serious...
>>>> I've tried bagels in about all 48 and NONE are even close to a
>>>> real bagel... NOT EVEN CLOSE... they are just nondescript rolls
>>>> with a hole. And even a perfect NYC bagel once it's been out of
>>>> the oven more than 60 minutes it's no longer a bagel... it's just
>>>> a stale hunk of dough.
> And
>>>> there is no such thing as a frozen bagel (Lenders ain't any kind of
>>>> bagel), a NYC pigeon has to be starving to peck one, and even then
>>>> won't let it's neighbors see its pecker pecking. And so, unless
>>>> yoose come to NYC you can't have a bagel... and Staten Island
>>>> doesn't count, that's part of Noo Joisey anyways.
>>>
>>> Well, we Midwesterners don't mind slumming in the bagel department,
>>> because we don't know any better. I like whatever it is that is
>>> being presented as a bagel here. I like the plain ones, spread
>>> with cream cheese and sprinkled with Penzey's Sunny Paris. I'm not
>>> sure I'm qualified to use the word, "schmear." Heck, I don't even
>>> know if I can spell it!
>>
>> Over on the West Coast, we have our own versions of bagels. I've had
>> the crisp-doughy NYC tori that Sheldon seems to favor, and I prefer
>> the bagels here. (I lived in NYC in 1983-84. Maybe those were just
>> bad years for NYC bagels.)
>>
>> Gimme a toasted onion-sourdough bagel with avocado and alder-smoked
>> salmon, please... or a carrot-sesame bagel with hummus and a
>> sprinkling of lemon zest... or a pear-walnut bagel with some
>> Humboldt Fog...
>>
>> Mmmmm....adrift in bagel-space....
>>
>> Bob
>
> Oy vey... only goyim toast bagels.
Bagels aren't all that. Boiled then baked hunks of dense, chewy, tough
dough (yeah, I had one in NYC). Sorry, not a fan of bagels unless they are
the crispy baked bagel chips.
Jill
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