Bob wrote:
> Carol replied to Sheldon:
>
> >> Unless they're purchased in NYC they ain't bagels, I'm serious...
I've
> >> tried bagels in about all 48 and NONE are even close to a real
bagel...
> >> NOT EVEN CLOSE... they are just nondescript rolls with a hole.
And
> >> even a perfect NYC bagel once it's been out of the oven more than
60
> >> minutes it's no longer a bagel... it's just a stale hunk of dough.
And
> >> there is no such thing as a frozen bagel (Lenders ain't any kind
of
> >> bagel), a NYC pigeon has to be starving to peck one, and even then
> >> won't let it's neighbors see its pecker pecking. And so, unless
yoose
> >> come to NYC you can't have a bagel... and Staten Island doesn't
count,
> >> that's part of Noo Joisey anyways.
> >
> > Well, we Midwesterners don't mind slumming in the bagel department,
> > because we don't know any better. I like whatever it is that is
being
> > presented as a bagel here. I like the plain ones, spread with
cream
> > cheese and sprinkled with Penzey's Sunny Paris. I'm not sure I'm
> > qualified to use the word, "schmear." Heck, I don't even know if I
can
> > spell it!
>
> Over on the West Coast, we have our own versions of bagels. I've had
the
> crisp-doughy NYC tori that Sheldon seems to favor, and I prefer the
bagels
> here. (I lived in NYC in 1983-84. Maybe those were just bad years
for NYC
> bagels.)
>
> Gimme a toasted onion-sourdough bagel with avocado and alder-smoked
salmon,
> please... or a carrot-sesame bagel with hummus and a sprinkling of
lemon
> zest... or a pear-walnut bagel with some Humboldt Fog...
>
> Mmmmm....adrift in bagel-space....
>
> Bob

Oy vey... only goyim toast bagels.