quote:

Originally posted by Gustofer:

quote:

Originally posted by 46and2:
Some How It's Made type show I saw said the water in Brooklyn has a lot to do with what it takes to make a legit Bagel. They do seem to taste different there.

Same with pizza crust.

I don't remember what it is exactly, but this has been looked at and, supposedly, corroborated.

Link to original video: https://youtu.be/TGs8LUZIgco

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Originally posted by sigmonkey:

quote:

Originally posted by mrmn50:

quote:

Originally posted by 46and2:
Some How It's Made type show I saw said the water in Brooklyn has a lot to do with what it takes to make a legit Bagel. They do seem to taste different there.

Get outa town

Water is piped to Brooklyn from Breikhat Hashiloah, just outside of the old city, and the water originates from Mayan ha'Gihon.

Pretty sure it's a true story...

Now, that I believe.

Good one... Water comes from the Catskill watersheds.

Ashokan is one of my favs.

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Originally posted by mrmn50:

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Originally posted by sigmonkey:

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Originally posted by mrmn50:

quote:

Originally posted by 46and2:
Some How It's Made type show I saw said the water in Brooklyn has a lot to do with what it takes to make a legit Bagel. They do seem to taste different there.

Get outa town

Water is piped to Brooklyn from Breikhat Hashiloah, just outside of the old city, and the water originates from Mayan ha'Gihon.

Pretty sure it's a true story...

Now, that I believe.

After the bagel posts are done.,i will explain the whole process of of catching,killing harvesting,cutting and boiling all the ingredient's from a pork head's to make world class head cheese.

I was taught from my grandma,who came from southern Russia in 1912.

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Originally posted by tuumunz:
After the bagel posts are done.,i will explain the whole process of of catching,killing harvesting,cutting and boiling all the ingredient's from a pork head's to make world class head cheese.

I was taught from my grandma,who came from southern Russia in 1912.

You can start a new thread anytime. No need to wait.

Two back in my old home town in NJ still boils them. They have lines out the door in the morning.

Working the night tour we would get them hot off the line. 5AM break.

My grandparents lived in a Russian-Polish Jewish "ghetto" area in Brooklyn. It seemed that there was a mom-and-pop bagel bakery on every block. They were usually down a few steps from street level, kind of a half-basement, with walk-up apartments upstairs.

Later in life, I lived in a different area in Brooklyn. It was a tradition, after a night of drinking and cavorting with the guys, to stop for fresh baked bagels on the way home, in the early hours of the morning.

I never made it home with a full dozen.

Can't find a decent bagel in the Orlando area. Manhattan Bagels used to be a fairly decent chain, but they got swallowed up by Einstein Bros. and the bagels there are really fourth rate. Even Dunkin Donuts bagels are better than Einstein.

As much as love a good NY bagels, I've become a fan of the Montreal bagels from St-Viateur bagels

In case it has not been said yet, bagels are boiled to give them their proper 'tug' (when taking a bite) and 'chew' properties.

quote:

Originally posted by Gustofer:

quote:

Originally posted by 46and2:
Some How It's Made type show I saw said the water in Brooklyn has a lot to do with what it takes to make a legit Bagel. They do seem to taste different there.

Same with pizza crust.

I don't remember what it is exactly, but this has been looked at and, supposedly, corroborated.

It's the mineral content the coastal NE US water. By the time you get to Albany NY the magic is gone.

Some places down south have water shipped in to make the dough. It's the only way to get that authentic thin crust texture and taste. The only place I've been outside of the NE that has anything close in terms of crust quality is New Orleans.

Makes sense, Brooklyn and the Big Easy are similarly skanky. ^

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Originally posted by SgtGold:
By the time you get to Albany NY the magic is gone.

In more ways than one.

Makes me wonder if I've ever had a proper bagel.

Reminds me when young and dumb I used to drive a cab in NY there was a bagel shop on Broadway and 72nd. When the red gumball light would go off it meant "fresh bagels dump" and ALL the cabs would be double parked to get a baker's dozen. Me included.

What I do nowadays (no longer in NYC), when I get a halfway decent dozen fresh bagels is immediately ziplock bag and freeze the ones I will not be eating shortly. Seems to keep pretty well when defrosted and toasted. Keeps for up to 2 weeks if needed.

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Originally posted by rscalzo:
Two back in my old home town in NJ still boils them. They have lines out the door in the morning.

Working the night tour we would get them hot off the line. 5AM break.

Bagels-4-U in Short Hills, NJ by any chance? They're the 'real deal' for sure!!
__________

Good bagels is one of the good things in NewYohkistahn. Second Ammendment laws, not so much.

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Originally posted by Cookster:
In case it has not been said yet, bagels are boiled to give them their proper 'tug' (when taking a bite) and 'chew' properties.

"Tug." I like that. Good way to describe it! I try to tell friends that a place like Panera Bread doesn't do bagels properly because they lack that quality (among others) but it's difficult to describe unless you've already had a boiled one.

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Originally posted by jaaron11:
Makes me wonder if I've ever had a proper bagel.

In Alabama? Probably not.

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Originally posted by SgtGold:

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Originally posted by jaaron11:
Makes me wonder if I've ever had a proper bagel.

In Alabama? Probably not.

Definitely not in Alabama. If it's not fried or smoked, it's not fit to serve here.

Still, I've lived in a number of other places and traveled quite a bit, and I don't remember ever seeing the blistered bagel surface described in article. There was a grocery store in Tucson, of all places, that made bagels with the perfect chewy texture. Best I've found so far, but I'll keep looking.

“…Bagels are notoriously known for containing empty calories, which means no fiber and few nutrients…”

This guy has his priorities all wrong. Bagels are to enjoy! He can go suck on his Melba toast.

www.dailymail.co.uk/health/art...toppings-grains.html