On Jul 13, 9:42 am, George > wrote:
> kilikini wrote:
> > Sheldon wrote:
> >> On Jul 13, 6:33?am, Andy <q> wrote:
> >>> Two scrambled eggs on whole-grain wheat toast with a processed
> >>> american cheese food slice dotted with Cholula hot sauce.
> >> A sesame seed bagel... with homemade mustard, aged cheddar, and Boar's
> >> Head bologna... black cherry soda. Brunch!
>
> > I miss good bagels. Can't get decent bread here in Cesspool Florida to save
> > my life, so I'm starting to make my own.
>
> Its not just Florida. Real bread products are getting harder to find in
> PA. There are only a few places around here that sell real bagels. The
> others sell a wonderbread hamburger roll thing and call it a bagel.

That's true of the national brands, too. The only national brand of
bagel that is tolerable is Lender's, all the others are just fat
bread. I don't think they even boil them. Here in L.A. we also have
Brooklyn Bagel Bakery, a family business for 50+ years, which makes
them the way they should be made. We go by there now and then and
usually end up freezing some. Gentle thawing in the microwave--20
seconds, turn over, 20 seconds--followed by slicing and toasting and
they're still good. -aem