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Brussels with bacon!

Glad to see I'm not the only one with serious bagel opinions. For those who believe a bagel shouldn't be toasted. I agree wholeheartedly, if you have a good, chewy bagel that's fresh out. But as the folks at Serious Eats HQ discovered, even the "good" NY bagels--you know the names--have a half life and it's a short one. After just 30 minutes, they "saw a rapid decline in texture, crust, and even taste." Unfortunately most places don't make their own bagels and once you move past that 30 minutes fresh out mark, it's on to plan B. For bagel purists that might be passing on a bagel all together, but for me it's on to the toaster. If a place can't offer me a fresh out bagel, it doesn't seem too much to ask to have my bagel toasted without incurring an extra charge.

I hit the 7th Ave and 49th street location right after work and only had to wait 10-15 minutes for my first ever visit to any Ray's (famous, original, or knockoff) in almost a decade in New York. They didn't have plain slices, so the other slices ended up being .90 (.45 for the slice plus .45 for the topping), but Sicilian slices were available for just .45. The management limited it to 2 slices per person and that kept the line moving. The pizzas were constantly coming out of the oven so the pies were still pretty fresh by the time you got your order filled. It's not the best pizza in the city but it was a deal, and I can only judge by my own experience, but their promotion went off well in my book. Good will achieved. Nicely done, Famous Original Ray's. Nicely done.

It's not easy being a Connecticutian. I suppose at least we're not an empty plate like Wyoming...

While everyone else was having a cookout on Fourth of July we either had New England boiled dinner or salmon, peas and mashed potatoes.

Christmas breakfast was always bagels with lox and cappelletti in brodo--little "hat" shaped meat filled pasta in chicken broth. And awesome combo if you ask me. :)

@MadameD: I hear ya. I'm not a big fan of the microwaved single serve so for portion control I'll prepare mine in a cupcake pan. The mix makes 12 cupcake brownies--like a bigger version of the Whole Foods two bite brownie. The texture isn't the same as a pan but it's better than in the microwave and if you store in a plastic ziploc they'll last a while. I've pre-made these cupcakes on occasion when I'm going out of town on business and I know I'll want a sweet treat after a long day of work and I don't want to be tempted by tons of junk.

Ahhh! This is so awesome. Great thread!

My friend and I blog recipes and our food adventures at http://www.blondieandbrownie.blogspot.com

I want THAT. Thanks for the heads up, Ed. I know what I'm doing after work tomorrow...

Pork buns, whoopie pies, fro yo. I think you just described my ideal meal...

@pauliegee:With all of this talk of a potential pizzeria location, can I just say I'm so glad you were born in Brooklyn? When you open your place someday I'll be in line waiting for one of the first pies out of the oven...

When in June will you be in the city? If you are around for the 13-14, I second Alaina's recommendation.

@Adam: I'm officially jealous. Backyard oven, homemade limoncello, and pizza handcrafted by Paulie Gee himself?! The whole evening looked awesome.
Paulie Gee: I know a master when I see one. You make a New Haven pizza snob long for a trip to Jersey. Beautiful pies.

Snuffleupagus peep! I'm so happy that little guy made the cut. Great photos!

@fatitalianbroad: the bowl is a Churchill pattern that my MIL gave me as a wedding shower gift. Not sure what the pattern is called, but here's their site: http://www.churchillchinawarehouse.com