There are a couple of good places in Brookline, Massachusetts, too.

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Originally posted by rtquig:

quote:

Originally posted by fvyellowbird:
A lot of truth in that second article. I miss being able to get a decent bagel down here vs in NJ.

My wife is a non practicing Jew. She claims she has had a real bagel since moving from Brooklyn. Nothing beats a Jewish deli in NYC.

This! I have eaten a lot of bagels through the years. Far and away the best were in NYC!

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Originally posted by Appliance Brad:
For those of you in southeast MI, New York Bagel in Royal Oak is the real deal. My Miami native wife (where half of New York's Jews spend the winter) says they are as good as any she has had back home.

We have sold them at our farm market stand for the past several years. I pick them up right out of the oven (right next to the boiling water bath) at 02:00 and have them back and ready for my wife ot leave for the market at 04:00. Spend 2 hours driving back from the Detroit burbs with 30 dozen hot from the oven bagels sometime . Of course I do some quality control on the way back.

Only do that once a month as it's a 4 hour round trip.

I'll have to check them out. Thanks for the suggestion

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Originally posted by Pipe Smoker:

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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.

Don't know about your experience, but in my travels to and through Germany over the years, I came across some MIGHTY good head cheese. Not to mention a whole raft of other wurst types. BTW, Wurst = cold cuts

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Originally posted by fvyellowbird:
I miss being able to get a decent bagel down here vs in NJ.

Same here in central Florida.
I have had bagels sent by my parents to us from NJ more than once. We vacuum seal them than freeze them.
We even had a pizza mailed to us once from NJ.

NJ has very few things going for it. A good bagel shop on just about every corner is one of them. Of course you have the ocean and surprisingly hunting is not that bad. But yeah, bagels. You don't appreciate them till you can't get them.

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Originally posted by jhe888:
There aren't many good bagels in Houston.

We go to NY Bagel Shop off Braeswood on Hillcroft in Meyerland for breakfast once in a while and their bagels are pretty good.

Bagels and Lox from Kenny & Ziggy's are great too. The Lox is spectacular and it ought to be at $40 lb.

NYC bagels are fantastic. We do have a local bagel shop that does a damn good job thankfully (BlackHills Bagels) although they use the steam then bake approach.

Had a discussion about bagels with a friend in Atlanta recently. He won't enter a bagel shop unless he knows they make salt bagels. My gawd! If cinnamon-raisin are an abomination, salt-bagels are some pretzel lovers wet dream.

Someone that used to work at Noah's Bagels (before they sold out to Einsteins) once explained to me why their bagels, steamed, were so soft and fluffy; corporate wanted to not only sell bagels, but bagel sandwiches for breakfast and lunch.

Give me an honest-to-goodness NY bagel, boiled instead of steamed.

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Originally posted by Appliance Brad:
For those of you in southeast MI, New York Bagel in Royal Oak is the real deal. My Miami native wife (where half of New York's Jews spend the winter) says they are as good as any she has had back home.

We have sold them at our farm market stand for the past several years. I pick them up right out of the oven (right next to the boiling water bath) at 02:00 and have them back and ready for my wife ot leave for the market at 04:00. Spend 2 hours driving back from the Detroit burbs with 30 dozen hot from the oven bagels sometime . Of course I do some quality control on the way back.

Only do that once a month as it's a 4 hour round trip.

Brad, maybe a little help but New York also has a store in West Bloomfield, east side of Orchard Lake Rd. about 2 1/2 miles north of I-696. Occasionally I will make a road trip there, most assuredly on Thanksgiving, Christmas and New Years.

The obnoxious San Fran author from the 2nd link in OP's post needs an ass whooping for this line alone.

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eight out of ten serial killers went wrong can be traced back to the first time they tried a blueberry bagel or a bagel topped with cheese and jalapeños

There is a pretty decent bagel shop in Panther Creek and the owners are from Brooklyn.

My son used to bring bagels from Bagel Works on 1st ave on the upper east side whenever he came to see me. My daugnter would bring pizza. Now I wait and binge when I go home. You can’t beat NY bagels and pizza.

" It makes all bagels taste exactly mediocre."

some day maybe I'll find a shop that manages to exceed that sad level. I'm way too familiar with what he means by 'mediocre' in bagel realm.

I've always looked forward to finding a bagel worthy of the praise. The very best I've had can hardly represent reason for the enthusiasm of bagel fans.

After numerous rave reviews by serious dog fans, the disappointment of Nathan's despite being air freighted in a couple times, such frenzy for local tastes are not as convincing.

Now if someone were willing and able to duplicate the true Ambrosia of a 1950s style vintage potato flour Spudnut deep fried to perfection, I would enthusiastically swarm to the counter to order a bagful.

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Originally posted by Gustofer:

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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 water. I have a friend of mine who is a pizza chef. He moved from Ct to GA to open a pizza restaurant. in order to get the dough he wanted he had to truck water in from NY. He moved back shortly after and is still successful here in CT

quote:

Originally posted by Appliance Brad:
For those of you in southeast MI, New York Bagel in Royal Oak is the real deal. My Miami native wife (where half of New York's Jews spend the winter) says they are as good as any she has had back home.

Hehehe...a friend just told me a story about visiting friends in Florida (who were originally from NY). They took him somewhere for pizza that they said was "as good as back home". While eating my friend asked how long they'd been down here now, they said about twenty years. My friend said "Yeah must be at least that if you think this is good pizza".

If you want to make good bagels at home try Peter Reinhart's recipe. It makes very good bagels.

I live in the middle of nowhere now but I lived in CT and worked in NYC for a number of years - late 90s. Got my bagels from H&H usually - before the owners screwed up. So I feel I know my bagels.

https://www.epicurious.com/rec.../views/bagels-366757

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Originally posted by Chance:

https://www.epicurious.com/rec.../views/bagels-366757

You have to log in to see the recipe.

We make do with Big Apple Bagels in Lutz.

They're fresh.

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There are a couple of good places in Brookline, Massachusetts, too.

Wow. Crazy correlation between places with good bagels and bad guns laws.

Coincidence? Let’s hope so...

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Originally posted by bald1:

quote:

Originally posted by Chance:

https://www.epicurious.com/rec.../views/bagels-366757

You have to log in to see the recipe.

Interesting - I don't have to log in. Anyway, here is another link

https://www.thekitchn.com/recipe-bagels-100512

and another

https://leitesculinaria.com/29272/recipes-bagels.html