Bialys review
 

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

Bialys review
 

On Wed, 9 Nov 2011 16:11:29 -0800, "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 good.

Boron

Bialys review
 

On Nov 9, 4:11*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

Glad to hear you took the time to experiment and are enjoying your
results!

Bialys review
 

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"?

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

Bialys review
 

"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

Bialys review
 

"merryb" > wrote in message
...
On Nov 9, 4:11 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

Glad to hear you took the time to experiment and are enjoying your
results!

><><><><

Bread is just so satisfying. Never knew why, it just is. I would take a
job as a bread baker if I was offered one.

Paul

Bialys review
 

"Paul M. Cook" > ha scritto nel messaggio

> 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.

I'm glad they were such a success! I think I'll make some this winter for
old times sake.

Bialys review
 

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:
>
>
>
>
>
>
>
>
>
> > 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.

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.

Bialys review
 

On Nov 9, 11:56*pm, "Paul M. Cook" > wrote:
> "merryb" > wrote in message
>
> ...
> On Nov 9, 4:11 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
>
> Glad to hear you took the time to experiment and are enjoying your
> results!
>
> ><><><><
>
> Bread is just so satisfying. *Never knew why, it just is. *I would take a
> job as a bread baker if I was offered one.
>
> Paul

Have you worked with sourdough? That's pretty fun too!

Bialys review
 

"merryb" > wrote in message
...
On Nov 9, 11:56 pm, "Paul M. Cook" > wrote:
> "merryb" > wrote in message
>
> ...
> On Nov 9, 4:11 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
>
> Glad to hear you took the time to experiment and are enjoying your
> results!
>
> ><><><><
>
> Bread is just so satisfying. Never knew why, it just is. I would take a
> job as a bread baker if I was offered one.
>
> Paul

Have you worked with sourdough? That's pretty fun too!


Yeah it is. I killed my starter though and I never got over it.

Paul

Bialys review
 

"Jerry Avins" > wrote in message
...
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:
>
>
>
>
>
>
>
>
>
> > 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.

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.



I don't use much flour to start with so having wheat around is every bit as
wasteful as rye. But yeah, they'd probably have a nicer flavor that way.

Paul

Bialys review
 

On Thu, 10 Nov 2011 19:20:40 -0800, "Paul M. Cook" >
wrote:


>
>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.
>
>
>
>I don't use much flour to start with so having wheat around is every bit as
>wasteful as rye. But yeah, they'd probably have a nicer flavor that way.
>
>Paul
>
Try corn meal on the bottom. That does show up often. I cannot say
that I have even been able to discern rye used at Kossar's lately.

There just are not too many places around that still make them in
NYC...Kossars, of course, but no other of the older bakeries are left.

Boron

Bialys review
 

On Nov 11, 6:50*am, Boron Elgar > wrote:
> On Thu, 10 Nov 2011 19:20:40 -0800, "Paul M. Cook" >
> wrote:
>
>
>
> >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.
>
> >I don't use much flour to start with so having wheat around is every bit as
> >wasteful as rye. *But yeah, they'd probably have a nicer flavor that way.
>
> >Paul
>
> Try corn meal on the bottom. That does show up often. I cannot say
> that I have even been able to discern rye used at Kossar's lately.
>
> There just are not too many places around that still make them in
> NYC...Kossars, of course, but no other of the older bakeries are left.
>
> Boron

There's one in Brooklyn, somewhere between Coney Island and Sheepshead
Bay, that still bakes them the way it has for over 90 years. The
original baker's children just sold the business to a former emplyee
and his partner, both Pakistani Muslims. Only in New York! Old-
fashioned Muslim bialys! http://tinyurl.com/6rxq6al (There's a butcher
on Atlantic Avenue where the meat is both kosher and halal.)

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