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Damsel in dis Dress > wrote in
: > Melba's Jammin' >, if that's their real > name, wrote: > > >Grocery store bagels I know about are about 4" diameter > >and maybe an inch thick. And just because they are available with > >all sorts of stuff in them doesn't mean I eat them. I'm not fond > >of gacky sweet bagels, so I only have plain - or else the ones with > >the savory seeds on top. My husband likes the cinnamon raisin > >ones. > > Onion bagels are my favorites, although I seldom buy them anymore. > Onion bagels with lots of melted butter.  > > Carol > Poppy Seed with smoked salmon cream cheese were my delight. -- No Bread Crumbs were hurt in the making of this Meal. Type 2 Diabetic 1AC 7.3, 5.5, 5.6 mmol Continuing to be Manitoban |
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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 |
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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. |
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Sheldon wrote:
> Oy vey... only goyim toast bagels. Voden? I should deny being goyische? Toasted bagels I like already. Bob |
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"Sheldon" >, if that's their real name, wrote:
>Oy vey... only goyim toast bagels. Only goyim who have wide-slot toasters. Or who unplug the toaster and go after the toasted bagel with a knife. Carol -- Coming at you live, from beautiful Lake Woebegon |
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Carol replied:
>>Oy vey... only goyim toast bagels. > > Only goyim who have wide-slot toasters. Or who unplug the toaster and go > after the toasted bagel with a knife. I got two words for ya: Toaster. Oven. Now put those two words together, and step into a world where you can toast bagels or pita bread, you can melt cheese on top of sandwich fillings, you can easily caramelize sugar on banana slices, you can roast peppers routinely, you can cook bacon flawlessly...the possibilities are endless! Reuben sandwiches are EASY with a toaster oven. Bruschette are CHILD'S PLAY. I *like* my toaster oven! Bob |
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In article >, Monsur Fromage du
Pollet > wrote: > Melba's Jammin' > wrote in > : > > > I can't speak for the entire population, but many folks drink skim > > or low-fat. I know of no adults (regular or not) who drink whole > > milk as a matter of course. I usually keep a small quantity on hand > > for cooking or for use in my coffee. > On the rare occassion I have milk in the house...it is whole milk...Skim > milk is for sissies. Don't you know me Barb? I'm the Defender of the > Noble Beet. Whatever floats your boat. I make soups with some whole milk, but drink skim. -- -Barb, <http://www.jamlady.eboard.com> Arizona vacation pics added 3-24-05. "I read recipes the way I read science fiction: I get to the end and say,'Well, that's not going to happen.'" - Comedian Rita Rudner, performance at New York, New York, January 10, 2005. |
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"Bob" >, if that's their real name, wrote:
>I got two words for ya: > >Toaster. Oven. > >Now put those two words together, and step into a world where you can toast >bagels or pita bread, you can melt cheese on top of sandwich fillings, you >can easily caramelize sugar on banana slices, you can roast peppers >routinely, you can cook bacon flawlessly...the possibilities are endless! > >Reuben sandwiches are EASY with a toaster oven. Bruschette are CHILD'S PLAY. > >I *like* my toaster oven! I loved mine, too. No room in this kitchen, unfortunately. We have a microwave with a broiler unit, but I'm scared to try it. Carol -- Coming at you live, from beautiful Lake Woebegon |
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Sheldon wrote:
> > 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. > > Sheldon > They are there if you know where to look... I live 2 hours from NYC. We have 2 Jewish bakeries here that are now operated by the third generation of families that migrated from Brooklyn. They are located in what used to be the bustling core areas of cities 60 or 70 years ago. They make traditional boiled bagels just like you find in NYC. If you happened to be driving thru the area and didn't know about them you would never see them. We also have a very good selection of *real* pizza here. Both Pizza hut and Dominoes thru in the towel in recent years and closed their local stores. This is a close place to settle if you wanted to move your business from NYC or for the many people who immigrated to NYC, perfected their skills and wanted to move on and open a business. I used to work for a local company. We frequently had visitors in for acceptance tests or training and would take them out for dinner each night. One night would always be pizza night. Everyone raved about the quality of the pizza and how they never had anything that good. |
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SteveR wrote:
> Curly Sue > writes: >> On Sun, 27 Mar 2005 13:33:47 +0100, SteveR >> > wrote: > > [snip] > > Speaking of customs, when you have a cup of tea, do you in America put > the milk in first and then the tea, or the tea in first and the milk > in afterwards? (Note that this is a sort of religious question in > this country...) This isn't a USian thing. It depends on the person. I put the cream in the cup first and then add the hot tea. Jill |
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SteveR > wrote:
> Speaking of customs, when you have a cup of tea, do you in America put > the milk in first and then the tea, or the tea in first and the milk in > afterwards? (Note that this is a sort of religious question in this > country...) Warm the pot, add the leaves, add the boiling water, steep, strain into a cup, *then* add milk and sugar. serene, definitely tea first -- http://serenejournal.livejournal.com http://www.jhuger.com |
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Sheldon > wrote:
> Unless they're purchased in NYC they ain't bagels, I'm serious... When they're made in my kitchen, my mother, who was born in Queens, weeps with joy. serene, in Oakland -- http://serenejournal.livejournal.com http://www.jhuger.com |
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Sheldon wrote:
> Damsel in dis Dress wrote: >> Melba's Jammin' >, if that's their real >> name, wrote: >> >>> Grocery store bagels I know about are about 4" diameter >>> and maybe an inch thick. And just because they are available with >>> all sorts of stuff in them doesn't mean I eat them. I'm not fond >>> of gacky sweet bagels, so I only have plain - or else the ones with >>> the savory seeds on top. My husband likes the cinnamon raisin ones. >> >> Onion bagels are my favorites, although I seldom buy them anymore. >> Onion bagels with lots of melted butter. >> >> Carol > > Unless they're purchased in NYC they ain't bagels, I'm serious... I've > tried bagels in about all 48 > Sheldon Sheldon - last time I checked there were 50 states. Did you stop just short of Alaska?  And have you ever attempted to make bagels at home? I'mpretty sure someone was doing that before they started hawking them on the streets and shops of NYC. Jill <--loves crispy sliced bagel chips, lots of butter and garlic |
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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 |
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Sheldon wrote:
> > 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. Montreal bagels are pretty good too. There are a lot of places that sell these round things with holes in the middle, and being shaped like a bagel is enough for some people to think there are bagels, but that is where the similarity ends. |
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"jmcquown" > wrote > Sheldon wrote: >> Unless they're purchased in NYC they ain't bagels, I'm serious... I've >> tried bagels in about all 48 >> Sheldon > > Sheldon - last time I checked there were 50 states. Did you stop just > short > of Alaska? And have you ever attempted to make bagels at home? I'm> pretty sure someone was doing that before they started hawking them on the > streets and shops of NYC. It's true. Nothing like the pizza and bagels in NYC. I don't even live that far away, and I can get pretty good bagels and pizza, but not the real deal. nancy |
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"jmcquown" > wrote:
>Sheldon - last time I checked there were 50 states. Did you stop just short >of Alaska? And have you ever attempted to make bagels at home? I'm>pretty sure someone was doing that before they started hawking them on the >streets and shops of NYC. I saw an old "Baking with Julia" show where they made bagels at home. Not for me, thank you. I'll travel to St. Louis Bread Company for a 6-inch wide Asiago cheese bagel, though. Or stop at a market and buy a shriveled up imitation "whole grain bagel" before I would ever try to make them. |
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Monsur Fromage du Pollet wrote: > Damsel in dis Dress wrote: > > > > Onion bagels are my favorites, although I seldom buy them anymore. > > Onion bagels with lots of melted butter. > > > > Carol > > > > Poppy Seed with smoked salmon cream cheese were my delight. I've never seen "smoked salmon cream cheese", only *lox* cream cheese... smoked salmon implies 'hot smoked' salmon... often made into "smoked salmon salad" at NYC bagel shops, but never blended with cream cheese. Sheldon |
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Sheldon wrote:
> > I've never seen "smoked salmon cream cheese", only *lox* cream > cheese... smoked salmon implies 'hot smoked' salmon... often made > into "smoked salmon salad" at NYC bagel shops, but never blended with cream > cheese. You'd find it at my house because we like the hot smoked more than the lox or nova type. Hot smoked salmon (Portlock brand from TJ's) on top of, not mixed with, cream cheese. But we're eating it on crackers (stoned wheat thins or original Triscuits) because as you said we don't get good bagels here. What we get is just fat bread, so we only get bagels in NYC or Philly. I have, however, previously posted a smoked salmon spread, which could be used on real bagels. -aem |
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"Sheldon" > wrote in
ups.com: > > Monsur Fromage du Pollet wrote: > > Damsel in dis Dress wrote: > > > > > > Onion bagels are my favorites, although I seldom buy them anymore. > > > Onion bagels with lots of melted butter. > > > > > > Carol > > > > > > > Poppy Seed with smoked salmon cream cheese were my delight. > > I've never seen "smoked salmon cream cheese", only *lox* cream > cheese... smoked salmon implies 'hot smoked' salmon... often made into > "smoked salmon salad" at NYC bagel shops, but never blended with cream > cheese. > > Sheldon > > Just since you've never seen it, doesn't mean it doesn't exsist. It is in most of the supermarket dairy cases up here; near the chip dips. Now I wouldn't call it gourmet dinning but it is nice on bagels. I have never looked at the ingredient list...it is probably all totally fake chemicals. -- No Bread Crumbs were hurt in the making of this Meal. Type 2 Diabetic 1AC 7.3, 5.5, 5.6 mmol Continuing to be Manitoban |
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Monsur Fromage du Pollet wrote:
> > > I've never seen "smoked salmon cream cheese", only *lox* cream > > cheese... smoked salmon implies 'hot smoked' salmon... often made into > > "smoked salmon salad" at NYC bagel shops, but never blended with cream > > cheese. > > > > Sheldon > > > > > > Just since you've never seen it, doesn't mean it doesn't exsist. It is in > most of the supermarket dairy cases up here; near the chip dips. Now I > wouldn't call it gourmet dinning but it is nice on bagels. I have never > looked at the ingredient list...it is probably all totally fake > chemicals. If it is outside of his some realm of existence it doesn't exist. Around here, smoked salmon usual means a lox type salmon, lightly cold smoked. Perhaps it is called lox in Jewish delis, but I don't know of any of them around here. If I go to the store or fish counter and ask for smoked salmon, I get lox. Once in a while they have some hot smoked salmon, but the long and short of it is that if something is being sold as smoked salmon, you can count on it being cold smoked (lox). If you ask for smoked salmon expecting to get hot smoked, you are guaranteed to be disappointed. This is just one more example of our things in Sheldon's little world are different from things in the real world. |
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Serene wrote: > > SteveR > wrote: > > > Speaking of customs, when you have a cup of tea, do you in America put > > the milk in first and then the tea, or the tea in first and the milk in > > afterwards? (Note that this is a sort of religious question in this > > country...) > > Warm the pot, add the leaves, add the boiling water, steep, strain into > a cup, *then* add milk and sugar. > > serene, definitely tea first ROTFL! He meant when pouring out the made tea into the cup. There are people who claim they can taste the difference. But so far no one who claims that has done better than random when I've tested them > -- > http://serenejournal.livejournal.com > http://www.jhuger.com |
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Arri London > wrote:
> Serene wrote: > > > > SteveR > wrote: > > > > > Speaking of customs, when you have a cup of tea, do you in America put > > > the milk in first and then the tea, or the tea in first and the milk in > > > afterwards? (Note that this is a sort of religious question in this > > > country...) > > > > Warm the pot, add the leaves, add the boiling water, steep, strain into > > a cup, *then* add milk and sugar. > > > > serene, definitely tea first > > ROTFL! He meant when pouring out the made tea into the cup. Yes, I know. I was being wordy. It's a gift. serene -- http://serenejournal.livejournal.com http://www.jhuger.com |
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On Sat, 26 Mar 2005 18:24:41 +0000, SteveR
> wrote: >I'm looking for suggestions for the breakfast and dinner meals - >something healthy, but something that "regular folks" might eat if they >were trying to eat healthily rather than what nutritionists would I think we eat fairly healthily but typically of a 'regular' person... the nutritionist would say our meals are far too large (have you ever SEEN the recommended portion sizes?!) but reasonably balanced in terms of protein/vegies. I HATE greasy fried foods so we never eat them... Breakfast on weekdays is a bagel or two slices of toast with lunchmeat on them, plus a tall glass of orange juice. Otherwise it's the bagel and two eggs and a slice of canadian bacon. Dinner varies widely from day to day. This week we've been trying to eat 'healthy' - Sunday. Large baked potato (cooked in the microwave) with sour cream and grated cheese, with a generous serve of frozen mixed vegetables (Italian blend) and three panfried chicken breast tenders with red pepper strips (no fat added).' Monday. Quarter home-roasted chicken (no fat added), one small potato and one small sweet potato cut into wedges and baked on a tray (brushed with olive oil), and a green salad (lettuce, tomato, and cucumber slices) with ranch salad dressing. Tuesday. Large bowl of slow-cooked beef stew - stewing beef, potato, onion, carrot, tomatos and green beans. Served with a slice of sourdough toast and margerine. Wednesday. Ham and cheese omelet (three slices of thin ham shredded, three small eggs, sprinkling of parmasen cheese, sprinkling of sweetcorn kernels) with a salad (curly lettuce, tomato and cucumber) and ranch dressing, and three slices of french stick with margerine. I have water with my dinner, my husband has caffiene-free softdrink. Neither of us drinks tea or coffee. Dessert is had as a seperate meal or an after-dinner-snack... a bowl of icecream, OR a small chocolate bar or a handful of candy, OR a tub of yoghurt, OR some kind of fruit. ATM I'm trying for low-salt, lower carb and minimally processed foods. I just decided that tonight's dinner will be homemade fried rice with lots of protein in it (ham, chicken, egg) and lots of vegies (carrot, celery, mushrooms, red pepper, sweet corn and a tin of chinese vegies) and depending on how much meat is left in the fridge tomorrow's offering may be meatloaf with baked potato and vegetables. Either that or a homemade pepperoni pizza and pumpkin soup. ~Karen aka Kajikit Crafts, cats, and chocolate - the three essentials of life http://www.kajikitscorner.com *remove 'nospam' to reply |
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