Are bagels in New York better than bagels elsewhere?
- Thread starter Cheesypoof
- Start date
Ms T
Honey-coloured ramparts
The bagels I've had in New York were much better than any of the generic supermarket crap you get here. They were also HUGE. I can't really be arsed to go all the way to Golders Green for a bagel so I'm prepared to admit they could be as good. But all the expat Americans on Chowhound (foodie website) beg to differ.
flypanam
Sausage to fortune
ooh! another spanner in the works!!
why?
I love begals and will eat loads in New York when there. But last week i was in Montreal and found that the bagel was a little more chew to it and was also sweeter. It's a personal taste thing.
Then I read the NYT http://www.nytimes.com/1987/05/13/garden/in-montreal-bagels-like-none-other.html
Steel Icarus
ersatz maven
I had one of those at McSorley's boozer in New York, where I assumed that the mustard on the table would share the blandness of American cheese. It did not.
Reminds me, I was talking to the waitress one night in the hotel bar and she was asking where we were from. I said, "quite near York, actually". "Never heard of it", she said.
Montreal's definitely got a slightly different technique when it comes to bagel baking, but much of the difference of NY bagels is rumoured to the character of NY water, which amongst other things has comparatively heavy amounts of chlorine and fluoride, albeit it's originally from a decent deep mountain source. This is not entirely different from the composition of London water, nor as distinctive as something like Burton water
Equally, folk can similarly filter water to similar characteristics and have in the US, with varying results. It's fair to say that more than a few dismiss the water theory, pointing to banks of inconclusive blind tests and the fact that NY water isn't unique enough or sufficiently different to have that marked an effect in baking terms. Difficult to say for sure of course, but you would be sceptical that it makes a particular difference.
Equally, folk can similarly filter water to similar characteristics and have in the US, with varying results. It's fair to say that more than a few dismiss the water theory, pointing to banks of inconclusive blind tests and the fact that NY water isn't unique enough or sufficiently different to have that marked an effect in baking terms. Difficult to say for sure of course, but you would be sceptical that it makes a particular difference.
I did have pastrami on rye there. i didn't have a bagel at all, i remembered incorrectly.
Yuwipi Woman
Whack-A-Mole Queen
editor
hiraethified
I'm glad someone got it.
Mrs Redboots
Ice dancer
The thing is, what we understand by a pancake is slightly different to the kind you get in the USA, which are much thicker - ours are thin (think a French crepe) and can be rolled up.
Food misunderstandings abound - last time I was in the US I ordered something called a beef and cheddar sandwich. Well, to my British tastes, the only thing that was accurate was "beef". The "sandwich" was actually a roll and, horrors, the "Cheddar" was some kind of slimy goop! Most nasty! But oh, I do like the unsweetened iced tea you can get there, and free refills!
Yuwipi Woman
Whack-A-Mole Queen
Don't go to the southern US and order iced tea, because they'll give you the heavily sweetened version. Sweet tea is wrong!
Yuwipi Woman
Whack-A-Mole Queen
whoah!!!! I'm IRISH!!!
NEVER, EVER MISTAKE ME FOR BRITISH AGAIN.
thanks
Isn't that just English with better alcohol?
Janh
signs might be omens
I hope they don't pronounce them beigel as in bicycle, as I've heard some east-enders say. Prefer the more easy-on-the-ear bagel as in ladle, myself.
Any bagel that has that lovely sweet chewiness and isn't the bread-dough imposter we sometimes get in England, is good and NY bagels get it right all the time imo.
NY and US deli food generally is great. Club sandwich is my favourite, but could be tempted by a Reuben. So damn generous.
Velveeta 'cheese' anyone? For everything that is wrong with US processed food, Velveeta takes the biscuit, but I do like it in those Ritz crackers some short haul airlines give out.
Any bagel that has that lovely sweet chewiness and isn't the bread-dough imposter we sometimes get in England, is good and NY bagels get it right all the time imo.
NY and US deli food generally is great. Club sandwich is my favourite, but could be tempted by a Reuben. So damn generous.
Velveeta 'cheese' anyone? For everything that is wrong with US processed food, Velveeta takes the biscuit, but I do like it in those Ritz crackers some short haul airlines give out.
Isn't that just English with better alcohol?
no.
good god!!
here it is in a spam meatloaf
http://www.google.co.uk/imgres?imgu...hQfWl5HcDA&page=1&ndsp=16&ved=1t:429,r:10,s:0
the cheese in the can is worse
By the way stop slaggin Ms Caphat, she is cool an the gang (even if she did mistake me for English) but no need to get knickers in twist
Yuwipi Woman
Whack-A-Mole Queen
By the way stop slaggin Ms Caphat, she is cool an the gang (even if she did mistake me for English) but no need to get knickers in twist
^This.
I agree with the Englishman.
OT but ritz crackers with philly are nice
Yuwipi Woman
Whack-A-Mole Queen
dilute micro
esse quam videri
Most places know how to do it right. Stay away from fast food.
Ritz crackers w/ Limburger cheese!
TUC biscuits with philly FTW
they do philly w/ chives, peppers, various shit - but they just complicate the matter, really
DotCommunist
So many particulars. So many questions.
ATOMIC SUPLEX
Member Since: 1985 Post Count: 3
Tuc and Ritz have so much salt on them they are inedible.
you need to dilute them with beer, then they taste just perfect
polly
Well-Known Member
There's a place with this sign near me. Not only do they not sell hot bagels, but they act like you're mad even for requesting one
I agree that Temple Fortune/Golders Green bakeries produce bagels just as good as you get in NYC, but infinitely better coffee.
dilute micro
esse quam videri
Crepes are an experiment gone wrong.
