On Nov 9, 11:38*pm, "Paul M. Cook" > wrote:
> "Jerry Avins" > wrote in message
>
> ...
> On Nov 9, 7:11 pm, "Paul M. Cook" > wrote:
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> > Not having any comparison to a New York kosher bakery all I can do is
> > offer
> > my objective analysis.
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> > WOW!
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> > 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.
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> > 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.
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> > Next up, lox and cream cheese.
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> >http://tinypic.com/r/wqv5o6/5
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> > Paul
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> 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"?
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> 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.

Rye is traditional, but a smidgeon of wheat is better than nothing at
all. By the time it comes out of the oven, the flour isn't raw any
more.

Jerry
--
Engineering is the art of making what you want from things you can
get.