"Jerry Avins" > wrote in message
...
On Nov 9, 7:11 pm, "Paul M. Cook" > wrote:
> Not having any comparison to a New York kosher bakery all I can do is
> offer
> my objective analysis.
>
> WOW!
>
> These absolutely ROCK. The bread is very light and soft and has an
> addictive sweet/salt on the tongue flavor. They have a delightful
> chewiness that is very satisfying. Then you have the salty, oniony, poppy
> seedy delight in the center. I ate one and found that if I scooped a tiny
> bit out with a spoon and then spread it on the impending morsel made for a
> very delightful taste sensation. I was afraid it would be too salty but
> it's just right.
>
> I absolutely love these delightful rolls. Pity I am diabetic or I'd eat
> them all tonight. I wll be making these many more times. So easy to make,
> as well. Not even a little work. I highly recommend you try them if like
> me you never heard of them until last week.
>
> Next up, lox and cream cheese.
>
> http://tinypic.com/r/wqv5o6/5
>
> Paul

They look real. Except that they seem to lack a dusting of flour, they
look like what I try to make. Have you read Mimi Sheraton's "The Biali
Eaters"?

<><><><>

I passed on the rye flour dusting. Way expensive for a bag. Besides, raw
flour kind of is to my tongue like fingernails to a blackboard are to my
ears.

Paul