http://www.recfoodcooking.com

Vote now! (or not)

Thanks go to Andy for sending in this survey.

--
Cheers
Chatty Cathy

*Reminder:*
The person who casts the first vote is eligible to claim a *Virtual* Tin
Foil Hat (TFH) prize.

The current selection can be seen at:

http://www.recfoodcooking.com/survey/hats.html

Winners please note: In order to claim your TFH you have to "own up" to
being the first voter here on r.f.c. and tell us which TFH you have chosen.

"Chatty Cathy" > wrote

> http://www.recfoodcooking.com

Dang, now I gotta make myself another hat!

nancy

Chatty Cathy > wrote in message
...
> http://www.recfoodcooking.com
>
> Vote now! (or not)
>
> Thanks go to Andy for sending in this survey.

You toast bagels? Why?! (Same with Poptarts! Ew. Yuck.)

The Ranger

The Ranger wrote:
> Chatty Cathy > wrote in message
> ...
>> http://www.recfoodcooking.com
>>
>> Vote now! (or not)
>>
>> Thanks go to Andy for sending in this survey.
>
> You toast bagels? Why?! (Same with Poptarts! Ew. Yuck.)

Not Moi. Bagels with cream cheese (un-toasted). Yum.
--
Cheers
Chatty Cathy - who doesn't even know what Pop-Tarts are

The Ranger said...

> Chatty Cathy > wrote in message
> ...
>> http://www.recfoodcooking.com
>>
>> Vote now! (or not)
>>
>> Thanks go to Andy for sending in this survey.
>
> You toast bagels? Why?! (Same with Poptarts! Ew. Yuck.)
>
> The Ranger


My toaster has a bagel switch so I just assumed...

Poptarts, not that I've had one in decades, does mention toasting them in
the instructions. I think the commercial shows that occurring?

What planet are you newly arrived from?

Andy
Bread

In article >, Andy <q> wrote:

> The Ranger said...
>
> > Chatty Cathy > wrote in message
> > ...
> >> http://www.recfoodcooking.com
> >>
> >> Vote now! (or not)
> >>
> >> Thanks go to Andy for sending in this survey.
> >
> > You toast bagels? Why?! (Same with Poptarts! Ew. Yuck.)
> >
> > The Ranger
>
>
> My toaster has a bagel switch so I just assumed...

I love toasted Bagels. :-)
That slight crunch adds to their texture.

>
> Poptarts, not that I've had one in decades, does mention toasting them in
> the instructions. I think the commercial shows that occurring?
>
> What planet are you newly arrived from?
>
> Andy
> Bread

Can't stand pop-tarts. Toaster Strudel is FAR superior.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Andy wrote on Mon, 30 Jul 2007 12:56:38 -0500:

??>> Chatty Cathy > wrote in message
??>> ...
??>>> http://www.recfoodcooking.com
??>>>
??>>> Vote now! (or not)
??>>>
??>>> Thanks go to Andy for sending in this survey.
??>>
??>> You toast bagels? Why?! (Same with Poptarts! Ew. Yuck.)
??>>
??>> The Ranger

A> My toaster has a bagel switch so I just assumed...

Tho' bread is my toaster's most usual use, I toast bagels if
they have been previously frozen and also pita bread. To avoid
serious accidents, I nuke a frozen bagel for 30 seconds before
slicing it for the toaster. Fresh bagels are fine just as bought
and taste much better than toasted, IMHO. I also toast frozen
bread; it takes about twice as long as unfrozen.

If I have time, I prefer to defrost frozen bagels in the oven.
The timing there is whatever it takes to to bring a cold oven to
350F.

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

Chatty Cathy wrote:
>
> http://www.recfoodcooking.com
>
> Vote now! (or not)
>
> Thanks go to Andy for sending in this survey.
>
> --
> Cheers
> Chatty Cathy
>
> *Reminder:*
> The person who casts the first vote is eligible to claim a *Virtual* Tin
> Foil Hat (TFH) prize.
>
> The current selection can be seen at:
>
> http://www.recfoodcooking.com/survey/hats.html
>
> Winners please note: In order to claim your TFH you have to "own up" to
> being the first voter here on r.f.c. and tell us which TFH you have chosen.

Other. Up until that trip where I was cooking the eggs benedict
(hollandaise mix thread a while back), I didn't even own a toaster. I
purchased a toaster for that trip and so far it was used for english
muffins then and hasn't been used since.

Pete C.

Chatty Cathy wrote:
> http://www.recfoodcooking.com
>
> Vote now! (or not)
>
> Thanks go to Andy for sending in this survey.

MCWL - I have a toaster oven and I use it for everything!

kili

Chatty Cathy wrote:
>
>
> >
> > You toast bagels? Why?! (Same with Poptarts! Ew. Yuck.)
>
> Not Moi. Bagels with cream cheese (un-toasted). Yum.


It depends on the bagels. The cheapest bagels we get around here are
horrible. The best we can get locally are not very good. I usually only
get bagels when I am in Montreal because they are so good there. Anything
else is just a cheap
imitation.

My toaster is used almost exclusively for ..... toast. Once in a while
lightly toast a leftover waffle.

Dave Smith wrote:

> It depends on the bagels. The cheapest bagels we get around here are
> horrible. The best we can get locally are not very good. I usually only
> get bagels when I am in Montreal because they are so good there. Anything
> else is just a cheap
> imitation.


You say that because you've never had a proper New York bagel. That's
the real thing. Here's to bagels!


--Lia

"Julia Altshuler" > wrote

> Dave Smith wrote:
>
>> It depends on the bagels. The cheapest bagels we get around here are
>> horrible. The best we can get locally are not very good. I usually only
>> get bagels when I am in Montreal because they are so good there. Anything
>> else is just a cheap imitation.

> You say that because you've never had a proper New York bagel. That's the
> real thing. Here's to bagels!

I never met a toasted bagel until I moved from New York. Strange
concept. That's when I found out good bagels are hard to find elsewhere.
The ones you find, might as well toast them.

nancy

l, not -l said...

> I can't believe English Muffins didn't make the cut for named choices.
>
> My toaster oven sees lots of homebaked bread, bagels, English Muffins and
> the occasional left-over biscuit. Though I rarely make them, it has even
> toasted Bialy's; but, it has never seen a poptart/toaster-pastry


Kicking self for forgetting English muffins!

1,000 apologies.

Andy

Andy <q> wrote in message
...
[snip]
> Kicking self for forgetting English muffins!

Here's another kick in the bum just for good measure. Ya bum!

The Ranger

l, not -l wrote:

> My toaster oven sees lots of homebaked bread, bagels, English Muffins and
> the occasional left-over biscuit. Though I rarely make them, it has even
> toasted Bialy's; but, it has never seen a poptart/toaster-pastry

Bialy's what? And was it painful?

--
Blinky RLU 297263
Killing all posts from Google Groups
The Usenet Improvement Project: http://blinkynet.net/comp/uip5.html

The Ranger said...

> Andy <q> wrote in message
> ...
> [snip]
>> Kicking self for forgetting English muffins!
>
> Here's another kick in the bum just for good measure. Ya bum!
>
> The Ranger


Heh heh heh heh heh!

I resemble that remark!

Andy

Julia Altshuler wrote:
>
> Dave Smith wrote:
>
> > It depends on the bagels. The cheapest bagels we get around here are
> > horrible. The best we can get locally are not very good. I usually only
> > get bagels when I am in Montreal because they are so good there. Anything
> > else is just a cheap
> > imitation.
>
> You say that because you've never had a proper New York bagel. That's
> the real thing. Here's to bagels!

I have never had a New Work bagel, but I have it on good advice from people
who have had both that Montreal bagels are as good or better. They are
incredible. There is nothing like them around here.

Dave Smith wrote:

> I have never had a New Work bagel, but I have it on good advice from people
> who have had both that Montreal bagels are as good or better. They are
> incredible. There is nothing like them around here.


There's a bakery we sometimes go to when we drive into town. They have
a big sign in their window saying "Best Bagels In Town." I always
laugh. The bagels are HORRIBLE here so saying you have the best isn't
saying much. They make spectacular croissants so we get those.


Then the folks around here think they're eating bagels, but they're
really a sort of doughnut shaped bread. Not bad, but not the real deal.
A true bagel is hard, not stale hard, more dense chewy hard. (Uh-oh.
I can just see it. The cucumber thread is going to show up here.)


Y'all are either too dense to notice or groaning silently. No one
mentioned that I changed the subject line and then said "Here's to bagels!"?


--Lia

Julia Altshuler wrote:
>
> There's a bakery we sometimes go to when we drive into town. They have
> a big sign in their window saying "Best Bagels In Town."

I don't think it would do much for their sales of the sign was honest and
said "Horrible Fresh Bagels" :-)


> I always
> laugh. The bagels are HORRIBLE here so saying you have the best isn't
> saying much. They make spectacular croissants so we get those.

I would rather have a mediocre croissant than a good bagel.

>
> Then the folks around here think they're eating bagels, but they're
> really a sort of doughnut shaped bread. Not bad, but not the real deal.
> A true bagel is hard, not stale hard, more dense chewy hard. (Uh-oh.
> I can just see it. The cucumber thread is going to show up here.)
>
> Y'all are either too dense to notice or groaning silently. No one
> mentioned that I changed the subject line and then said "Here's to bagels!"?

Must be dense. I noticed the subject line and read the "Here's to bagels!"
but must have missed the significance.
>
> --Lia

Dave Smith wrote:

> I would rather have a mediocre croissant than a good bagel.


Oh dear. I'm thinking you've never had a mediocre croissant, or you
wouldn't say that. I've had croissant shaped bread that was doughy
inside, not flaky and buttery. And they must not even have used real
butter. It was that bad.


A good bagel is a marvel to behold. So is a good croissant. I wouldn't
think of comparing them. Comparing the best of one with a mediocre of
the other, well, it's just not fair to either.


--Lia

Julia Altshuler wrote:
>
> Dave Smith wrote:
>
> > I would rather have a mediocre croissant than a good bagel.
>
> Oh dear. I'm thinking you've never had a mediocre croissant, or you
> wouldn't say that. I've had croissant shaped bread that was doughy
> inside, not flaky and buttery. And they must not even have used real
> butter. It was that bad.

I have had incredible croissants. I have also had mediocre and bad
croissants. The incredible kind are so good that the next step down is
still pretty good. Bad croissants are inexcusable. I just like croissants
a whole lot more then even really good bagels.

> A good bagel is a marvel to behold. So is a good croissant. I wouldn't
> think of comparing them. Comparing the best of one with a mediocre of
> the other, well, it's just not fair to either.

One of the joys of visiting Montreal is going to one of the many bagel
bakeries and getting then hot out of the oven.

Chatty Cathy wrote:
> http://www.recfoodcooking.com
>
> Vote now! (or not)
>
> Thanks go to Andy for sending in this survey.

Bread. That being said, I have a toaster oven
and rarely make toast as such. I like bread to
accompany my meals and I like to butter it and
then "toast" it. That's sort of like "Texas toast",
I think. I never make frozen waffles or pop tarts.
I use the toaster oven for as much other stuff as I
do bread.

Kate


--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

The Ranger wrote:

> Chatty Cathy > wrote in message
> ...
>
>>http://www.recfoodcooking.com
>>
>>Vote now! (or not)
>>
>>Thanks go to Andy for sending in this survey.
>
>
> You toast bagels? Why?!

Well, duh! Yeah! They are best when
toasted. I like my bagels toasted, then buttered,
then schmeared.

(Same with Poptarts! Ew. Yuck.)

Now, you got that right. 50% right. That's an F.
Sorry. ;-)

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

Julia Altshuler wrote:

> Dave Smith wrote:
>
>> It depends on the bagels. The cheapest bagels we get around here are
>> horrible. The best we can get locally are not very good. I usually only
>> get bagels when I am in Montreal because they are so good there. Anything
>> else is just a cheap imitation.
>
>
>
> You say that because you've never had a proper New York bagel. That's
> the real thing. Here's to bagels!
>
>
> --Lia

Well, I have had a proper New York bagel, courtesy of
Margaret. Although it was delicious, I think I like
the bagels here in Pittsburgh better, at least some
of them. There are bad and good and the good are very,
very good. But I still prefer my bagels toasted. I like
the extra crunch. I think untoasted bagels seem sort
of unfinished tasting to me. I know it's probably heresy
to toast a bagel, just like it's heresy to put ketchup
on pierogi (I though my step-grandmother who was Russian
and introduced us to pierogi was going to have a stroke
when I put ketchup on them) but I prefer them that way.
So there!

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

Nancy Young wrote:

> "Julia Altshuler" > wrote
>
>
>>Dave Smith wrote:
>>
>>
>>>It depends on the bagels. The cheapest bagels we get around here are
>>>horrible. The best we can get locally are not very good. I usually only
>>>get bagels when I am in Montreal because they are so good there. Anything
>>>else is just a cheap imitation.
>
>
>>You say that because you've never had a proper New York bagel. That's the
>>real thing. Here's to bagels!
>
>
> I never met a toasted bagel until I moved from New York. Strange
> concept. That's when I found out good bagels are hard to find elsewhere.
> The ones you find, might as well toast them.

I have to disagree about good bagels being hard
to find outside of New York. At least it doesn't
apply to Pittsburgh and the L. A. area, two places
I've lived and eaten many bagels, good and bad, but
there are definitely good ones and they are not that
hard to find, in my experience.

Kate

Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

Julia Altshuler wrote:

> Dave Smith wrote:
>
>> I have never had a New Work bagel, but I have it on good advice from
>> people
>> who have had both that Montreal bagels are as good or better. They are
>> incredible. There is nothing like them around here.
>
>
>
> There's a bakery we sometimes go to when we drive into town. They have
> a big sign in their window saying "Best Bagels In Town." I always
> laugh. The bagels are HORRIBLE here so saying you have the best isn't
> saying much. They make spectacular croissants so we get those.
>
>
> Then the folks around here think they're eating bagels, but they're
> really a sort of doughnut shaped bread. Not bad, but not the real deal.
> A true bagel is hard, not stale hard, more dense chewy hard.

Exactly, and the ones I had in New York were much softer
than the ones I get in Pittsburgh!

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

Kate Connally > wrote in message
...
> The Ranger wrote:
>>>Thanks go to Andy for sending in this survey.

>> You toast bagels? Why?!

> Well, duh! Yeah! They are best when toasted. I like my bagels
> toasted, then buttered, then
> schmeared.

Nonsense and balderdash! A fresh bagel needs nothing more than
itself, or a light dusting of Kosher salt. A fresh blueberry bagel
is heavenly. Toasting a bagel adds nothing flavor-wise.

>> (Same with Poptarts! Ew. Yuck.)
>>
> Now, you got that right. 50% right. That's an F.
> Sorry. ;-)

Indeed. Y'all's average ain't much better!

The Ranger

The Ranger wrote:
> Kate Connally > wrote in message
> ...
>
>>The Ranger wrote:
>>
>>>>Thanks go to Andy for sending in this survey.
>
>
>>>You toast bagels? Why?!
>
>
>>Well, duh! Yeah! They are best when toasted. I like my bagels
>>toasted, then buttered, then
>>schmeared.
>
>
> Nonsense and balderdash! A fresh bagel needs nothing more than
> itself, or a light dusting of Kosher salt. A fresh blueberry bagel
> is heavenly. Toasting a bagel adds nothing flavor-wise.

Nonsense and balderdash to you, too! And poppycock!
Salt of any kind would gag me. (Besides if you add
the salt what you have is a misshapen soft pretzel,
not a bagel.) And a blueberry bagel? An abomination!
Bagels are savory items, not sweet. Fruit and chocolate
have no place whatever near a bagel. However good it may
taste, it's just wrong. All these trendy bagel shops
these days are into all those kinds of bagels so that one
can hardly find a decent poppyseed bagel (my personal
favorite) anymore.

>>>(Same with Poptarts! Ew. Yuck.)
>>>
>>
>>Now, you got that right. 50% right. That's an F.
>>Sorry. ;-)
>
> Indeed. Y'all's average ain't much better!

:-P

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

Kate Connally wrote:

> I have to disagree about good bagels being hard
> to find outside of New York. At least it doesn't
> apply to Pittsburgh and the L. A. area, two places
> I've lived and eaten many bagels, good and bad, but
> there are definitely good ones and they are not that
> hard to find, in my experience.
>
> Kate

There is a place in Clearwater, Florida that has good bagels. Wolfie
Cohen's Rascal House in Miami also has good bagels. Those are two places
that come to mind, off the top of my head.

Becca

On Jul 30, 5:16?pm, "Nancy Young" > wrote:
> "Julia Altshuler" > wrote
>
> > Dave Smith wrote:
>
> >> It depends on the bagels. The cheapest bagels we get around here are
> >> horrible. The best we can get locally are not very good. I usually only
> >> get bagels when I am in Montreal because they are so good there. Anything
> >> else is just a cheap imitation.
> > You say that because you've never had a proper New York bagel. That's the
> > real thing. Here's to bagels!
>
> I never met a toasted bagel until I moved from New York. Strange
> concept. That's when I found out good bagels are hard to find elsewhere.
> The ones you find, might as well toast them.

The only NYC bagels that get toasted are those that have become
stale. There are no bagels outside of NYC, none! !n all oter areas
they may look somewhat like bagels but they're not bagels... even many
made in NYC are not very good, but the worst are far better than any
made anywhere else.

Sheldon

On Wed, 01 Aug 2007 09:53:48 -0500, Becca > wrote:

>Wolfie
>Cohen's Rascal House in Miami

I though Wolfie's closed back in the 70's.....did they reopen as
Rascal House?

Ward Abbott wrote:

> On Wed, 01 Aug 2007 09:53:48 -0500, Becca > wrote:
>
>
>>Wolfie
>>Cohen's Rascal House in Miami
>
>
> I though Wolfie's closed back in the 70's.....did they reopen as
> Rascal House?

From what I heard, there was a fire at the Rascal House on Sunny Isles.
I am not sure about their other locations. The wait staff at that
location, were women in their 70's and 80's - and one lady who worked
behind the counter, looked like she was already deceased.

Becca