bagels or pitta bread?

[sheothebudworths]

strung out's look handmade, too. But much, much better.

 

[sheothebudworths]

That's it, Sheo. You're going on the list

Good, tbh.

 

[strung out]

chocolate bagels would be nice.. wouldn't they?

 

[WouldBe]

The one bottom left looks rude.

 

[sheothebudworths]

chocolate bagels would be nice.. wouldn't they?

No.

 

[strung out]

No.

why not?

 

[fogbat]

Wouldn't catch me ruining bagels with chocolate.

Just saying...

 

[sheothebudworths]

Because they wouldn't, strung out.

 

[strung out]

i bet they would. chocolate bread is nice

 

[fogbat]

Can't believe you're backing this guy over me

 

[sheothebudworths]

You're both as bad as each other, tbf.

 

[moonsi til]

I just had another very tasty onion bagel for lunch...got 3 more to eat this week then I think I will have a break. I'm off to NYC next month and going to a bagel bar is on my list.

 

[fractionMan]

I think chocolate bagels are a good idea. You could fill them with cream cheese and bananas.

 

[fogbat]

You're both as bad as each other, tbf.

You're comparing Sutcliffe with Hitler (I'm Sutcliffe)

 

[strung out]

buttcliffe and shitler

 

[fogbat]

Actually, strung out is both of them.

I'm more like Gandhi, or Superman.

 

[strung out]

pooperman

 

[fogbat]

Stop twisting my words

 

[Me76]

I bought some NY bagels at the weekend. I never realised that these were fakes. What's the difference between them and real bagels then?

Pitta for dipping in taramasalata and hummus and kebabs (home made healthy or shop bought heart attack) - bagels for cream cheese or egg mayonnaise or cheese and ham, toasted or otherwise.

 

[Proper Tidy]

Bagels would be better without the hole

 

[tarannau]

NY Bagels are actually pretty authentic/traditional as it happens - there are other brands, and particularly those partbaked, lighter things from supermarkets, which aren't really bagels in many a sense. They're more bread rolls with a hole

Some bagel-obsessed bread expert explained it to me a long time ago, but not only is it to with the boiling first, but other vitally important matters involving the dough, baking temperature and oven used. I seem to remember he was particularly outraged by the ones on supermarket counters, sold partbaked as fresh. He was adamant that they were bagel-pretenders, an insult to his bagel-making forebears.

 

[fogbat]

I'm sure I've seen bagel recipes where they're left in the fridge overnight. So the fermentation process is slowed down, but some sort of activity still goes on (I believe something goes on happening to the flour itself).

 

[strung out]

i'm making the chocolate bagels now. not actually following a recipe though so they could go very wrong

 

[Onket]

Hold on, hold on....Onket made bagels, too?!?

'My' work surface looks better, too.

 

[sheothebudworths]

It's not really yours, is it Onket?

 

[JWH]

I just had another very tasty onion bagel for lunch...got 3 more to eat this week then I think I will have a break. I'm off to NYC next month and going to a bagel bar is on my list.

The bagels from any street corner stand are better and fresher than any bagel ever sold in the UK.

Also, seeing as we're discussing Middle Eastern foods percolated through Western cultures, get a half falafel from Moshe's Falafel on 46th/5th (lunch only cart). And then lunch/dinner from Kwik Meal on 45th/5th (diagonally opposite). In fact, you could eat well every day from places like these: http://newyorkstreetfood.com/

 

[strung out]

so i made my chocolate bagels without following a recipe. they look like turds

 

[fogbat]

Photo?

 

[Onket]

I've had my work surface changed since I made the last batch.

 

[fogbat]

I just don't feel I can trust you any more.

What happened to us, Onket?