My preferance is for those roller coaster toasters that diners have. It goes in buttered, does a sort of sommersault and comes out nicely tanned and warmed through with the butter perfectly integrated into the "innards" to use Robyn's terminology.
Michael is a spot-on top chef.
He cares.
I'm happy he's found a good home for all his multi-talents and skills.
I wish the best to one of New York's best.
Carolg
NO cake please.
I don't like whipped cream anything, inside or out like cream puffs.
I won't eat crust either...
Ice cream is an all together different matter.
Definitely ice cream anything.
Living in Astoria/GreekVille this soup is available every few steps.
I usually throw the egg into the soup while stirring vigourously.
I thought you added the lemon juice as the last step.
That could mess with the yolks otherwise..
It was excellent!
THANKS!
And I saw others eating their Summer Peach custards with a dreamy far-away look in their eyes...
Oh the line was not bad at all
A requested change that would be most appreciated..
It would be so lovely if you had pop-up windows when you click on a link..
Instead of losing the original page.
I hate losing SE
Pregnant or not, eating is stressful these days.
Yesterday I saw in the supermarket a package of Wild Alaskan Salmon croquettes..
On the side in small letters it said:
Wild products are produced and packaged in China
Food should come with Valium pills...
Now you tell us at the end of July!
The line will be down to Union Square tomorrow..
Maybe you have the power to make them bring it back in August?? Can't wait..
I love NY tap and I love Paris tap too
I just wish they could make NY tap a little harder (more calcium?) like the Paris stuff...so much better for painting watercolors...
I used to live in the city and drank distilled water all the time. The chlorine and flouride in the municipal water system made me very sick. I constantly had rashes and intestinal issues. Then came the whole house filter to remove chlorine and junk. AHHH. Nothing like taking a shower and not having to pour room temperature distalled water over you to rinse off the chlorine. Nothing like a safe shower.
If I lived in the city? I would get another filter system.
Now? Thank God, I have my own well. Delightful!
I come from Indonesia, where drinking bottled water is a necessity. The water we get is not drinkable, and it has to be boiled first to be able to drink from it. Even then if you can afford it it's better to buy. I dont get why people who have the luxury of being able to drink straight from the tap and dont have to worry about the hygiene of the water, would still buy bottled water when it's so clear that you're being charged just for the fancy packaging. I mean could you really taste the difference between French or Swiss or wherever the water supposedly came from, if it's not written in the label?
Ree is a hilarious woman and a pretty fantastic cook. She uses ingredients that we (people living in the middle of nowhere) can find and they taste delicious. Make the cinnamon rolls and give them out for presents, you will be hard pressed to come home with any for yourself. The pictures are helpful to those that aren't the best cooks/bakers and she keeps it real for a former city girl that is living in the country.
Keep up the excellent work Ree!!
I've found that the "boiled then baked" requirement is a necessary but not a sufficient condition for a great bagel. I've seen waaaaaaay too many places that claim they boil and bake their bagels that still can't put a good crunch on them.
Also, texture is only half the battle and I think it gets over emphasized because it's easier to discern for most people than flavor. Even in NYC the bagels can be rather flat, even among the oft-recommended luminaries like Ess A Bagel, H&H, and Kossar's.
We hooked up with a amateur Jewish bread baker here in Portland who had been making bagels, rye, challah, and pumperknickel and selling them at the Portland Farmer's Market. He uses a starter and a lot of malt in his recipe which gives it this great aroma and a nice tangy-sweet balance. They're smaller, denser, and crunchier than most of what you get in NY. And honestly, I think their texture is best after a rest of a few hours. They don't lose their crunch even after a day's rest in a paper bag. Oh, and they're all hand-rolled, boiled in malted water, and baked.
We've now got our down-stairs baking and prep kitchen done, so now it's just a matter of seeing if we can translate his old school, artisan technique into a 100 dozen a day.
Ed, email me in a couple weeks and I'll FedEx you a dozen.
When my wife and I lived in Detroit, we found a couple of great places -- on of them was imaginatively named "Detroit Bagel," and it served the real thing, the real way. Lines out the door, steam on the window -- the bagels were so hot, one could barely touch the bottom of the bag.
I always ordered one salt, one plain. No need to slice, toast or schmear. The bagels were perfect by themselves.
Unfortunately, we now live in Columbus, Ohio, which has some great restaurants but is seriously lacking in the bagel department.
Sigh.
It's true what annien says about it being a shondeh re: discussing this topic when the objects of desire are out of reach due to the holidays! I'm pretty sure my LI bagel haunt (Bagel Boss in Plainview) is closed till after Yom Kippur. While I agree with Ed, I have my own bagel ritual. I like a sesame or sourdough bagel (haven't found any good organic bagels...yet...and have no kitchen at the moment to bake my own though I have done non-organic in the past), cut in half, toasted, buttered (organic), schmear of cream cheese (organic) on each half, shredded nova on each side, chopped scallions or onions (organic & local when possible) on each side, and I'm a very happy camper. But I will say...buying warm good bagels late at night & not being able to wait...I'll rip pieces off one of them & scoop into a container of scallion or veg cream cheese purchased at the bagel store. It's all good! My boyfriend thinks I'm nuts but then again, he's a big honkin' wad of cream cheese kinda guy who'd be happy with sushi sized pieces of lox if he'd have the chutzpah (and cash) to ask for it at the counter :) .
sesame bagel, un-cut, un-toasted with chive cream cheese on the side. i like to break the bagel into chunks and dip into the cream cheese. strange, i know but that's how i love them :)
--
Absolutely correct! Broken pieces of bagel are so much better than the mundane sliced bagels. We get that marvelous bagel crust on both sides of each chew.
I never knew untoasted bagels were so amazing until I moved to New York. As a girl from Ohio, I grew up with frozen Lender's (sorry). The light and crispy exterior and the chewy, almost stretchy, interior of a true bagel...it was an epiphany. The thought of making one into a sandwich is sacrilege -- and I'm a sandwich girl! A decent cream cheese "schmear" eaten open-faced is all you need.
I only have bagels on the weekends. I buy pumpernickel bagels from my local bagel shop (formerly Kimmel's, now Andy's), slice in half, don't toast, spread with a goodly amount of whipped chive cream cheese, and top with wild Alaskan smoked salmon. Two hard-boiled eggs and two mugs of Trader Joe's Italian roast, and I'm good to go.
I have to say, I too am curious about the English bagel which sounds delicious. It's funny that this intense bagel topic came up - I was supposed to be in NYC this weekend and we were planning on Murray's Bagels as soon as we got there. I'll just keep dreaming of them...
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