Entries tagged with 'bagels'
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Coca-Cola Turkey and Bagel Stuffing View the complete recipe here » Canada already celebrated Thanksgiving back in October, but one chef, Frédéric Morin of Joe Beef in Montreal skipped the bread crumbs to make his own special spin on stuffing. He combined three of the city's iconic foods: bagels, smoked meat (and pickles) from Schwartz's Deli, and maple syrup. For the turkey, he spiced it up with some Montreal steak seasoning and drizzled Coca-Cola on top—the latter isn't particularly Canadian but it makes for a nice sweet glaze. "Seasoning the other side [of the turkey] is like wearing clean underwear. Nobody sees them but it's just for your sake." I got to try Morin's well-seasoned bird and stuffing when...
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"The two bageleries are only a few blocks apart so picking one doesn't usually involve convenience—it's about loyalties." [Photographs: Erin Zimmer] Montrealers have a lot of pride in the their bagels. Plus in a French accent, the word just sounds better: bay-gal. Depending on who you ask, "the best" are either from Fairmount or St-Viateur, both of which sell them fresh 24 hours a day. Before touching on the rivalry, let's define the Montreal bagel. What's All the Fuss? Compared to the New York-style bagel—a bulbous bread monster—these are smaller, less chewy, and sweeter, thanks to some honey or malt syrup. The bagels are hand-rolled then bathe in sweetened boiling water, and finally baked in a big wood-fired oven. Because...
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[Photograph: Robyn Lee] One guy has decided to write 365 poems about onion bagels in 365 days. Here's one example called "the day the vampires finally got me." couldn't find my silver necklace (the one with garlic bagels on it) so i wore the gold one with onion bagels instead Hopefully he's also considering another site devoted to rhymes about chewing mint gum. [via The Presurfer] Related A Poem: Fast Food Smell Spoof of 'The Raven,' About a Jug of Milk Haiku Lunchbox...
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"A normal-sized bagel cut in half does not count. [Photograph: Robyn Lee] What if normal-sized bagels stopped being the norm and mini bagels stepped up to replace them? The status quo for bagel sizes has reached massive carb-bomb levels. After finishing one, which is rare, I don't feel like starting a day. I want to blob into slumberland and never move again—at least for the next hour or so. During our recent NYC bagel taste test we munched through wedges from various bagelries and the entire time I just kept thinking, how lame would it be to eat a whole one of these? Even if it was tasty enough for those three chews, sticking to that single flavor the whole...
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[Photograph: Robyn Lee] I'm going to 'fess up here. I don't fast the way you're supposed to on Yom Kippur, the Jewish day of repentance that begins on Sunday night. Not that I don't have plenty to repent for—it's just that I've decided to repent while eating. But even though I don't fast I still look forward to a traditional (or even untraditional) Break Fast meal. On Monday night we were invited to break the fast with some good friends of ours who live in our apartment building. They'll have a fantastic platter of smoked fish, bagels, and cream cheese, which is the traditional break fast meal in my experience. But to kick it up a notch, Jewish-style, we're...
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"Was it true? Had Florida really brought the water down from Brooklyn to make the bagels?" When my mom and I moved down to South Florida from Manhattan, we brought everything with us but the kitchen sink—and food. That, we figured, they’d have down there. Once we arrived, we dumped all our boxes in the garage, sat down, famished, and contemplated dinner. It was about an hour before we realized we’d left the only decent bagels, pizza, and Chinese take-out on the East Coast back in New York. Clearly, we hadn’t thought this thing through. “It’s the water,” my father told me. “You can't get a New York bagel outside of New York because you can’t get New York water...
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Jennifer Reese of Slate makes some store-bought staples at home to see if the effort is worth the taste and money. Bagels and yogurt get an enthusiastic "make at home," while homemade cream cheese is expensive and just not the same. She also experiments with jam, crackers, and granola. For more details on cost and taste of the homemade versions, read the rest of the article. Related Hannah's Granola Making Matzo at Daniel in New York City J: Jams, Jellies (and Preserves and Conserves)...
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Illustration by R. O. Blechman from the New York Times Get a quick overview of the origins of the croissant and the bagel in this fun comic from the New York Times by illustrator R. O. Blechman. Related: A Short History of the Bagel...
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This might be a nice weekend project. If you start today, you could have fresh, homemade bagels for breakfast tomorrow. The blog Salty, Savory, Sweet finds that malted barley flour seems to work well as a substitute for the malt syrup called for in many bagel recipes. If you've ever made your own bagels, you know that even a not-top-notch batch boiled and baked at home is better than most subpar versions you get in stores these days....
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I was at Einstein Bros. Bagels yesterday to get my "usual"—the sandwich I've been ordering there since I was 18 and was finally allowed to leave my high school campus during free periods. (The usual, if you are curious, is a sesame bagel with hummus that is spreadable rather than dippable, lettuce, cucumber, and roasted red pepper.) In the bagel case, I saw red-and-white candy cane bagels, and I found them, frankly, to be kitschy cool. Yes, it's now a little late, but they would have been the perfect Christmakkuh accessory. They can be torn like challah, shmeared with plain cream cheese, and hung on a tree, although probably not in that order. Available for the next few days,...
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