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