What's the deal with these stupid, fluffy Bagels that they sell in the
supermarkets nowadays?

A *real*, genuine Bagel should make your jaw ache through chewing when
you eat it!

Corey Richardson wrote:

> What's the deal with these stupid, fluffy Bagels that they sell in the
> supermarkets nowadays?
>
> A *real*, genuine Bagel should make your jaw ache through chewing when
> you eat it!

You probably shouldn't be buying those Sara Lee bagels.

--
Blinky
Killing all posts from Google Groups
The Usenet Improvement Project: http://improve-usenet.org
Need a new news feed? http://blinkynet.net/comp/newfeed.html

Corey Richardson wrote:
> What's the deal with these stupid, fluffy Bagels that they sell in the
> supermarkets nowadays?
>
> A *real*, genuine Bagel should make your jaw ache through chewing when
> you eat it!
>
>


Let's see...you've complained about McDonald's and bagels.
Anything else?

Got anything positive to add, like a recipe, maybe?

gloria p

On Sat, 04 Oct 2008 01:55:30 +0100, Corey Richardson
> wrote:

>What's the deal with these stupid, fluffy Bagels that they sell in the
>supermarkets nowadays?
>
>A *real*, genuine Bagel should make your jaw ache through chewing when
>you eat it!
>

Dear Corey,

I think I love you. You're the only person who actually states what a
real bagel should feel like when you chew it. It's a facial workout,
nothing less.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

On Fri, 03 Oct 2008 19:05:41 -0700, Blinky the Shark
> wrote:

>Corey Richardson wrote:
>
>> What's the deal with these stupid, fluffy Bagels that they sell in the
>> supermarkets nowadays?
>>
>> A *real*, genuine Bagel should make your jaw ache through chewing when
>> you eat it!
>
>You probably shouldn't be buying those Sara Lee bagels.

Sorry, Blinky.... I didn't "get" it. Did you mean Sara Lee is stale?


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

sf wrote:

> On Fri, 03 Oct 2008 19:05:41 -0700, Blinky the Shark
> > wrote:
>
>>Corey Richardson wrote:
>>
>>> What's the deal with these stupid, fluffy Bagels that they sell in the
>>> supermarkets nowadays?
>>>
>>> A *real*, genuine Bagel should make your jaw ache through chewing when
>>> you eat it!
>>
>>You probably shouldn't be buying those Sara Lee bagels.
>
> Sorry, Blinky.... I didn't "get" it. Did you mean Sara Lee is stale?

No, I meant that the Sara Lee line just doesn't cry out "bagels!"
to me. Granted, I've never tried them. But I'd say the same thing about,
say, MacDougald's Salsa.


--
Blinky
Killing all posts from Google Groups
The Usenet Improvement Project: http://improve-usenet.org
Need a new news feed? http://blinkynet.net/comp/newfeed.html

"Blinky the Shark"
> Corey Richardson wrote:
>
>> What's the deal with these stupid, fluffy Bagels that they sell in the
>> supermarkets nowadays?
>>
>> A *real*, genuine Bagel should make your jaw ache through chewing when
>> you eat it!
>
> You probably shouldn't be buying those Sara Lee bagels.

Ahh, once again I see Corey thinks people around the world care deeply about
his diet.

Corey Richardson wrote:
> What's the deal with these stupid, fluffy Bagels that they sell in the
> supermarkets nowadays?
>
> A *real*, genuine Bagel should make your jaw ache through chewing when
> you eat it!


I take it you're not in New York.
We had this conversation a short while ago when I returned from New
York. I don't even try to buy bagels where I am. They're a treat when
I'm in the City. Other than that, I give up.


But I have begun the search for high gluten flour so I can make them at
home. I thought I remembered bags of high gluten flour at the discount
overstock store. I pictured the graphic and the shelves. When I got
there, it turns out my memory wasn't totally disordered. There was bag
after bag of GLUTEN FREE product.


I've checked the local supermarkets. They don't have it.


Next stop will be Whole Foods.


If that's a no go, I'll take the step of asking a supermarket manager to
order it for me.


--Lia

Giusi wrote:

> "Blinky the Shark"
>> Corey Richardson wrote:
>>
>>> What's the deal with these stupid, fluffy Bagels that they sell in the
>>> supermarkets nowadays?
>>>
>>> A *real*, genuine Bagel should make your jaw ache through chewing when
>>> you eat it!
>>
>> You probably shouldn't be buying those Sara Lee bagels.
>
> Ahh, once again I see Corey thinks people around the world care deeply about
> his diet.

It looked like a food post in a food group, to me.


--
Blinky
Killing all posts from Google Groups
The Usenet Improvement Project: http://improve-usenet.org
Need a new news feed? http://blinkynet.net/comp/newfeed.html

Gloria P wrote:
> Corey Richardson wrote:
>> What's the deal with these stupid, fluffy Bagels that they sell in
>> the supermarkets nowadays?
>>
>> A *real*, genuine Bagel should make your jaw ache through chewing
>> when you eat it!
>>
>>
>
>
> Let's see...you've complained about McDonald's and bagels.
> Anything else?
>
> Got anything positive to add, like a recipe, maybe?
>
> gloria p


Of course not. He's a cross-posting troll.

Jill

Blinky the Shark wrote:
> Giusi wrote:
>
>> "Blinky the Shark"
>>> Corey Richardson wrote:
>>>
>>>> What's the deal with these stupid, fluffy Bagels that they sell in
>>>> the supermarkets nowadays?
>>>>
>>>> A *real*, genuine Bagel should make your jaw ache through chewing
>>>> when you eat it!
>>>
>>> You probably shouldn't be buying those Sara Lee bagels.
>>
>> Ahh, once again I see Corey thinks people around the world care
>> deeply about his diet.
>
> It looked like a food post in a food group, to me.


Another insipid *crossposted* message from Corey, actually. He might as
well buy them at McDonalds LOL

Jill

jmcquown wrote:

> Blinky the Shark wrote:
>> Giusi wrote:
>>
>>> "Blinky the Shark"
>>>> Corey Richardson wrote:
>>>>
>>>>> What's the deal with these stupid, fluffy Bagels that they sell in
>>>>> the supermarkets nowadays?
>>>>>
>>>>> A *real*, genuine Bagel should make your jaw ache through chewing
>>>>> when you eat it!
>>>>
>>>> You probably shouldn't be buying those Sara Lee bagels.
>>>
>>> Ahh, once again I see Corey thinks people around the world care
>>> deeply about his diet.
>>
>> It looked like a food post in a food group, to me.
>
> Another insipid *crossposted* message from Corey, actually. He might as
> well buy them at McDonalds LOL

Carp! I didn't see the crosspost. My bad.


--
Blinky
Killing all posts from Google Groups
The Usenet Improvement Project: http://improve-usenet.org
Need a new news feed? http://blinkynet.net/comp/newfeed.html

Julia Altshuler wrote:
> Corey Richardson wrote:
>> What's the deal with these stupid, fluffy Bagels that they sell in the
>> supermarkets nowadays?
>>
>> A *real*, genuine Bagel should make your jaw ache through chewing when
>> you eat it!
>
>
> I take it you're not in New York.
> We had this conversation a short while ago when I returned from New
> York. I don't even try to buy bagels where I am. They're a treat when
> I'm in the City. Other than that, I give up.
>

Have you looked for the mom & pop bakeries that might be lurking in
downtown somewhere? There are two places in my area run by the later
generations of families that made there way here via NYC that make great
bagels.

>
> But I have begun the search for high gluten flour so I can make them at
> home. I thought I remembered bags of high gluten flour at the discount
> overstock store. I pictured the graphic and the shelves. When I got
> there, it turns out my memory wasn't totally disordered. There was bag
> after bag of GLUTEN FREE product.
>
>
> I've checked the local supermarkets. They don't have it.

You can but bread flour and add gluten. Both should be readily available
in most markets.

>
>
> Next stop will be Whole Foods.
>
>
> If that's a no go, I'll take the step of asking a supermarket manager to
> order it for me.
>
>
> --Lia
>

"Corey Richardson" > wrote in message
...
> What's the deal with these stupid, fluffy Bagels that they sell in the
> supermarkets nowadays?
>
> A *real*, genuine Bagel should make your jaw ache through chewing when
> you eat it!

Wazzaamaddeer. Ain't you got no bagel stores in your area?

Stupid market Bagels are for the Goyem.

Dimitri

On Sat, 04 Oct 2008 06:03:57 -0700, Blinky the Shark
> wrote:

>Giusi wrote:
>
>> "Blinky the Shark"
>>> Corey Richardson wrote:
>>>
>>>> What's the deal with these stupid, fluffy Bagels that they sell in the
>>>> supermarkets nowadays?
>>>>
>>>> A *real*, genuine Bagel should make your jaw ache through chewing when
>>>> you eat it!
>>>
>>> You probably shouldn't be buying those Sara Lee bagels.
>>
>> Ahh, once again I see Corey thinks people around the world care deeply about
>> his diet.
>
>It looked like a food post in a food group, to me.

Alas, Giusi is allowed to post about her diet, but I am not

On Fri, 03 Oct 2008 22:42:01 -0700, sf wrote:

>On Sat, 04 Oct 2008 01:55:30 +0100, Corey Richardson
> wrote:
>
>>What's the deal with these stupid, fluffy Bagels that they sell in the
>>supermarkets nowadays?
>>
>>A *real*, genuine Bagel should make your jaw ache through chewing when
>>you eat it!
>>
>
>Dear Corey,
>
>I think I love you. You're the only person who actually states what a
>real bagel should feel like when you chew it. It's a facial workout,
>nothing less.

Oooh, a soul mate!

George wrote:

>
>>
>> But I have begun the search for high gluten flour so I can make them
>> at home.
>>
>> I've checked the local supermarkets. They don't have it.
>
> You can but bread flour and add gluten. Both should be readily available
> in most markets.
>


You can find "essential gluten" a lot easier in health food stores
(or those that sell lots of ingredients in bulk bins.) Buy a half-cup or
4 oz. or so and add a tsp. or more to your all purpose flour. It's
quite inexpensive and keeps forever in the freezer in a zip-lock baggie.

gloria p

On Sat, 04 Oct 2008 06:17:39 -0700, Blinky the Shark
> wrote:

>jmcquown wrote:
>
>> Blinky the Shark wrote:
>>> Giusi wrote:
>>>
>>>> "Blinky the Shark"
>>>>> Corey Richardson wrote:
>>>>>
>>>>>> What's the deal with these stupid, fluffy Bagels that they sell in
>>>>>> the supermarkets nowadays?
>>>>>>
>>>>>> A *real*, genuine Bagel should make your jaw ache through chewing
>>>>>> when you eat it!
>>>>>
>>>>> You probably shouldn't be buying those Sara Lee bagels.
>>>>
>>>> Ahh, once again I see Corey thinks people around the world care
>>>> deeply about his diet.
>>>
>>> It looked like a food post in a food group, to me.
>>
>> Another insipid *crossposted* message from Corey, actually. He might as
>> well buy them at McDonalds LOL
>
>Carp! I didn't see the crosspost. My bad.

It was on-topic and cross-posted to two *food* groups, so why a
problem!?

Gloria P wrote:
>
> You can find "essential gluten" a lot easier in health food stores
> (or those that sell lots of ingredients in bulk bins.) Buy a half-cup or
> 4 oz. or so and add a tsp. or more to your all purpose flour. It's
> quite inexpensive and keeps forever in the freezer in a zip-lock baggie.


3 people now have suggested that I buy gluten and add it to bread flour
or all-purpose flour. I'll do that if I can't find high-gluten flour
easily. Thing is, I want to make regular water bagels of the sort I got
in Grand Central Station in New York. There are tons of recipes all
over the web, but I don't know which one is the one I'm thinking of
until I try it. With the croissants, we had to dive in, try a recipe,
and adjust from there. I'm sure it will be the same thing with the
bagels, but I'd hoped just to start with a recipe, follow it exactly,
and see what I think, and to do that without substitutions on the first try.


--Lia

On Sat 04 Oct 2008 05:32:55p, Julia Altshuler told us...

> 3 people now have suggested that I buy gluten and add it to bread flour
> or all-purpose flour. I'll do that if I can't find high-gluten flour
> easily. Thing is, I want to make regular water bagels of the sort I got
> in Grand Central Station in New York. There are tons of recipes all
> over the web, but I don't know which one is the one I'm thinking of
> until I try it. With the croissants, we had to dive in, try a recipe,
> and adjust from there. I'm sure it will be the same thing with the
> bagels, but I'd hoped just to start with a recipe, follow it exactly,
> and see what I think, and to do that without substitutions on the first
> try.

You might want to try this one, Lia. I have never made it, but a co-worker
who was born and raised in NYC makes them regularly, and they remind me of
those I used to get in New York.

Water Bagels
Yield: 18 Bagels
Source: Amy Bittelman

1 Potato, peeled and quartered
2 cups Boiling water
1 Package active dry yeast
4 cups bread flour
2 teaspoons gluten
½ tablespoon Salt
1½ tablespoon Sugar
¼ cup Vegetable oil
2 larges Eggs
Cornmeal to dust cookie sheet
2 quarts Water
1 Egg white (optional)

Put potato into boiling water and boil for 15 minutes. Discard potato and
let water cool to about 110 degrees F. Transfer 1/3 cup of the potato water
to a small bowl. Sprinkle yeast over top of water and stir to combine. Set
aside for 3 minutes. Sift flour, salt, and 1/2 tablespoon of the sugar
together into a large bowl. Add yeast mixture. Stir in another 2/3 cup of
the potato water and the oil. Add eggs one at a time and stir briskly until
a dough ball is formed. Turn dough out onto a floured surface and knead for
about ten minutes until dough ball is firm, adding a little extra flour if
needed. Place in a greased bowl, turning the dough so all sides are
greased. Cover the bowl with a clean towel and set aside in a warm place
for about 1 hour until dough has risen to double its original size. Punch
the risen dough down to flatten and remove from bowl. Cut dough into 18
equal pieces and shape each piece into a 6- to 7-inch-long, 3/4-inch-thick
rope. Bring the ends of one rope together and pinch closed. (A little water
on the ends will help secure them.) Repeat until 18 rings are formed. Cover
all rings with the towel and let rise for 20 minutes. Preheat oven to 450
degrees F. Lightly grease a cookie sheet and dust with cornmeal. Bring the
2 quarts water to a boil. Add the remaining tablespoon of sugar to the
boiling water. Drop the bagels into the water one at a time, cooking each
for 3 minutes, turning once. As each bagel is removed from the water, place
it on the cookie sheet. If desired, paint the tops of the bagels with 1 egg
white that has been beaten with 1 teaspoon water. Bake for 12 to 15
minutes, until golden brown.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)

*******************************************
Date: Saturday, 10(X)/04(IV)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
5wks 2dys 6hrs 12mins
*******************************************
I don't hate Windows - it runs great
under OS/2!

On Fri, 03 Oct 2008 19:05:41 -0700, Blinky the Shark
> wrote:

>Corey Richardson wrote:
>
>> What's the deal with these stupid, fluffy Bagels that they sell in the
>> supermarkets nowadays?
>>
>> A *real*, genuine Bagel should make your jaw ache through chewing when
>> you eat it!
>
>You probably shouldn't be buying those Sara Lee bagels.

<shudder>

Never!

I never buy fluffy supermarket bagels!

I just wondered why they sell them.

On Sat, 4 Oct 2008 11:32:14 +0200, "Giusi" >
wrote:

>"Blinky the Shark"
>> Corey Richardson wrote:
>>
>>> What's the deal with these stupid, fluffy Bagels that they sell in the
>>> supermarkets nowadays?
>>>
>>> A *real*, genuine Bagel should make your jaw ache through chewing when
>>> you eat it!
>>
>> You probably shouldn't be buying those Sara Lee bagels.
>
>Ahh, once again I see Corey thinks people around the world care deeply about
>his diet.

Eh? But it's ok for you to post about *your* diet?

<shrugs>

On Sat, 4 Oct 2008 11:58:20 -0700, "Dimitri" >
wrote:

>
>"Corey Richardson" > wrote in message
.. .
>> What's the deal with these stupid, fluffy Bagels that they sell in the
>> supermarkets nowadays?
>>
>> A *real*, genuine Bagel should make your jaw ache through chewing when
>> you eat it!
>
>Wazzaamaddeer. Ain't you got no bagel stores in your area?

No. I'm in the UK. If I want a *real* bagel, I buy it from Jewish shop.
Although they seem to be going down the "fluffy" route nowadays

I mainly make my own.

>Stupid market Bagels are for the Goyem.

I think I agree?

With eggs? Yeah, yeah, I know; I haven't tried them, but I thought the
point to the chewy bagels I'm trying to recreate is that the recipe
shouldn't have eggs because eggs make them cakey. I was thinking of
something with just water, yeast, flour, salt, malt, and oil.


I was going to find the gluten flour, then start a discussion about recipes.


--Lia


Wayne Boatwright wrote:
>
> You might want to try this one, Lia. I have never made it, but a co-worker
> who was born and raised in NYC makes them regularly, and they remind me of
> those I used to get in New York.
>
> Water Bagels
> Yield: 18 Bagels
> Source: Amy Bittelman
>
> 1 Potato, peeled and quartered
> 2 cups Boiling water
> 1 Package active dry yeast
> 4 cups bread flour
> 2 teaspoons gluten
> ½ tablespoon Salt
> 1½ tablespoon Sugar
> ¼ cup Vegetable oil
> 2 larges Eggs
> Cornmeal to dust cookie sheet
> 2 quarts Water
> 1 Egg white (optional)
>
> Put potato into boiling water and boil for 15 minutes. Discard potato and
> let water cool to about 110 degrees F. Transfer 1/3 cup of the potato water
> to a small bowl. Sprinkle yeast over top of water and stir to combine. Set
> aside for 3 minutes. Sift flour, salt, and 1/2 tablespoon of the sugar
> together into a large bowl. Add yeast mixture. Stir in another 2/3 cup of
> the potato water and the oil. Add eggs one at a time and stir briskly until
> a dough ball is formed. Turn dough out onto a floured surface and knead for
> about ten minutes until dough ball is firm, adding a little extra flour if
> needed. Place in a greased bowl, turning the dough so all sides are
> greased. Cover the bowl with a clean towel and set aside in a warm place
> for about 1 hour until dough has risen to double its original size. Punch
> the risen dough down to flatten and remove from bowl. Cut dough into 18
> equal pieces and shape each piece into a 6- to 7-inch-long, 3/4-inch-thick
> rope. Bring the ends of one rope together and pinch closed. (A little water
> on the ends will help secure them.) Repeat until 18 rings are formed. Cover
> all rings with the towel and let rise for 20 minutes. Preheat oven to 450
> degrees F. Lightly grease a cookie sheet and dust with cornmeal. Bring the
> 2 quarts water to a boil. Add the remaining tablespoon of sugar to the
> boiling water. Drop the bagels into the water one at a time, cooking each
> for 3 minutes, turning once. As each bagel is removed from the water, place
> it on the cookie sheet. If desired, paint the tops of the bagels with 1 egg
> white that has been beaten with 1 teaspoon water. Bake for 12 to 15
> minutes, until golden brown.
>

On Sat, 4 Oct 2008 08:58:43 -0400, Julia Altshuler wrote
(in article >):

> Corey Richardson wrote:
>> What's the deal with these stupid, fluffy Bagels that they sell in the
>> supermarkets nowadays?
>>
>> A *real*, genuine Bagel should make your jaw ache through chewing when
>> you eat it!
>
>
> I take it you're not in New York.
> We had this conversation a short while ago when I returned from New
> York. I don't even try to buy bagels where I am. They're a treat when
> I'm in the City. Other than that, I give up.
>
>
> But I have begun the search for high gluten flour so I can make them at
> home. I thought I remembered bags of high gluten flour at the discount
> overstock store. I pictured the graphic and the shelves. When I got
> there, it turns out my memory wasn't totally disordered. There was bag
> after bag of GLUTEN FREE product.
>
>
> I've checked the local supermarkets. They don't have it.
>
>
> Next stop will be Whole Foods.
>
>
> If that's a no go, I'll take the step of asking a supermarket manager to
> order it for me.
>
>
> --Lia
>

Lia,
I just saw gluten flour at Stop and Shop today. I thought it was weird
that they had it and I took note.

J.

On Sat, 4 Oct 2008 14:58:20 -0400, Dimitri wrote
(in article >):

>
> "Corey Richardson" > wrote in message
> ...
>> What's the deal with these stupid, fluffy Bagels that they sell in the
>> supermarkets nowadays?
>>
>> A *real*, genuine Bagel should make your jaw ache through chewing when
>> you eat it!
>
> Wazzaamaddeer. Ain't you got no bagel stores in your area?
>
> Stupid market Bagels are for the Goyem.
>
> Dimitri
>

Dimitri,
We are bageless here in New England.

J.

On Sat 04 Oct 2008 06:33:34p, Julia Altshuler told us...

> With eggs? Yeah, yeah, I know; I haven't tried them, but I thought the
> point to the chewy bagels I'm trying to recreate is that the recipe
> shouldn't have eggs because eggs make them cakey. I was thinking of
> something with just water, yeast, flour, salt, malt, and oil.

As I said, I've not made these, but I have eaten them. I didn't find them
the least bit cakey. They are nice and chewy and have a solidity about
them.

> I was going to find the gluten flour, then start a discussion about
> recipes.



--
Wayne Boatwright
(correct the spelling of "geemail" to reply)

*******************************************
Date: Saturday, 10(X)/04(IV)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
5wks 2dys 4hrs 49mins
*******************************************
I will not torment the emotionally
frail -Bart Simpson/Episode 8F10

On Sat, 04 Oct 2008 21:33:34 -0400, Julia Altshuler
> wrote:

>With eggs? Yeah, yeah, I know; I haven't tried them, but I thought the
>point to the chewy bagels I'm trying to recreate is that the recipe
>shouldn't have eggs because eggs make them cakey. I was thinking of
>something with just water, yeast, flour, salt, malt, and oil.
>
>
>I was going to find the gluten flour, then start a discussion about recipes.

The following is a dupe of a message I posted to alt.bread.recipes
last December and I think I may have posted the photos here before,
too. Bagels are not hard to make at home. Really.

Boron

************************************************** ***************************
I took this recipe from a posting on The Fresh Loaf. The ingredients
list is excellent as is, although I....

- used diastatic malt powder instead of malt syrup (not having any
syrup around), and

- more malt powder in the boiling water instead of the baking soda
called for.

-OH...I did use the clear flour called for, but not the Sir Galahad
high gluten...I used my favor tie AP, Hecker's.

-I used the Electrolux for kneading, after allowing about 20 minutes
for an autolyse after first mixing the ingredients.

-What this should tell you is that the recipe is quite flexible, so
dive in and don't sweat the small stuff.

If you do use this recipe, read it through carefully. I must say that
I used instinct and some previous experience to dance around the
instructions a bit and stick to methods I prefer (again, a
commendation to the recipe's basic strength), but I think most around
here will be able to get a great result with the recipe and
ingredients as it is written. The recipe indicates it was adapted from
one of Nancy Silverton's.

Link provided below:

http://www.thefreshloaf.com/node/363...gels-revisited

And of course, the obligatory links to photos.

http://i19.tinypic.com/6nvg45e.jpg
http://i9.tinypic.com/7whvs06.jpg
http://i5.tinypic.com/6yfnejr.jpg
http://i18.tinypic.com/6teehq9.jpg

Corey Richardson wrote:

> On Sat, 04 Oct 2008 06:03:57 -0700, Blinky the Shark
> > wrote:
>
>>Giusi wrote:
>>
>>> "Blinky the Shark"
>>>> Corey Richardson wrote:
>>>>
>>>>> What's the deal with these stupid, fluffy Bagels that they sell in the
>>>>> supermarkets nowadays?
>>>>>
>>>>> A *real*, genuine Bagel should make your jaw ache through chewing when
>>>>> you eat it!
>>>>
>>>> You probably shouldn't be buying those Sara Lee bagels.
>>>
>>> Ahh, once again I see Corey thinks people around the world care deeply about
>>> his diet.
>>
>>It looked like a food post in a food group, to me.
>
> Alas, Giusi is allowed to post about her diet, but I am not

Are you an authority on Guisi's diet?

--
Blinky
Killing all posts from Google Groups
The Usenet Improvement Project: http://improve-usenet.org
Need a new news feed? http://blinkynet.net/comp/newfeed.html

"Janis" > wrote in message
la.org...
> On Sat, 4 Oct 2008 14:58:20 -0400, Dimitri wrote
> (in article >):
>
>>
>> "Corey Richardson" > wrote in message
>> ...
>>> What's the deal with these stupid, fluffy Bagels that they sell in the
>>> supermarkets nowadays?
>>>
>>> A *real*, genuine Bagel should make your jaw ache through chewing when
>>> you eat it!
>>
>> Wazzaamaddeer. Ain't you got no bagel stores in your area?
>>
>> Stupid market Bagels are for the Goyem.
>>
>> Dimitri
>>
>
> Dimitri,
> We are bageless here in New England.
>
> J.
>

MA, CT and VT have: http://www.brueggers.com/

-sw

On Sun, 05 Oct 2008 00:54:59 GMT, Wayne Boatwright wrote:
>
> You might want to try this one, Lia. I have never made it, but a co-worker
> who was born and raised in NYC makes them regularly, and they remind me of
> those I used to get in New York.
>
> Water Bagels
> Yield: 18 Bagels
> Source: Amy Bittelman
>
> 1 Potato, peeled and quartered
> 2 cups Boiling water
>
> Put potato into boiling water and boil for 15 minutes. Discard potato and
> let water cool to about 110 degrees F.

this has to be the funniest line in a recipe ever.

your pal,
blake

On Sun 05 Oct 2008 09:34:37a, blake murphy told us...

> On Sun, 05 Oct 2008 00:54:59 GMT, Wayne Boatwright wrote:
>>
>> You might want to try this one, Lia. I have never made it, but a
>> co-worker who was born and raised in NYC makes them regularly, and they
>> remind me of those I used to get in New York.
>>
>> Water Bagels
>> Yield: 18 Bagels
>> Source: Amy Bittelman
>>
>> 1 Potato, peeled and quartered
>> 2 cups Boiling water
>>
>> Put potato into boiling water and boil for 15 minutes. Discard potato
>> and let water cool to about 110 degrees F.
>
> this has to be the funniest line in a recipe ever.
>
> your pal,
> blake
>

Potato water is common in many bread recipes.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)

*******************************************
Date: Sunday, 10(X)/05(V)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
5wks 1dys 13hrs 49mins
*******************************************
Without my ignorance, your knowledge
would be meaningless..

Thanks. I've saved the recipe. You were the one to tell me that if I
can make croissants, I'll be able to make bagels. I'm one of the people
comcast's ditching of usenet will affect, but if I make the bagels
before the 25th, I'll report back.


--Lia


Boron Elgar wrote:
>
> ************************************************** ***************************
> I took this recipe from a posting on The Fresh Loaf. The ingredients
> list is excellent as is, although I....
>
> - used diastatic malt powder instead of malt syrup (not having any
> syrup around), and
>
> - more malt powder in the boiling water instead of the baking soda
> called for.
>
> -OH...I did use the clear flour called for, but not the Sir Galahad
> high gluten...I used my favor tie AP, Hecker's.
>
> -I used the Electrolux for kneading, after allowing about 20 minutes
> for an autolyse after first mixing the ingredients.
>
> -What this should tell you is that the recipe is quite flexible, so
> dive in and don't sweat the small stuff.
>
> If you do use this recipe, read it through carefully. I must say that
> I used instinct and some previous experience to dance around the
> instructions a bit and stick to methods I prefer (again, a
> commendation to the recipe's basic strength), but I think most around
> here will be able to get a great result with the recipe and
> ingredients as it is written. The recipe indicates it was adapted from
> one of Nancy Silverton's.
>
> Link provided below:
>
> http://www.thefreshloaf.com/node/363...gels-revisited
>
> And of course, the obligatory links to photos.
>
> http://i19.tinypic.com/6nvg45e.jpg
> http://i9.tinypic.com/7whvs06.jpg
> http://i5.tinypic.com/6yfnejr.jpg
> http://i18.tinypic.com/6teehq9.jpg
>

The local library system has it. I'll check it out.
--Lia


l, not -l wrote:
> If you want to the closest approximation of a NY water bagel, get a copy of
> Jeffrey Hamelman's book, Bread. He is director of the bakery and baker
> education for King Arthur Flour. His book will give you the recipe and the
> technique to make the best home-made bagel. You will need to buy or make
> "bagel boards" (boards wrapped in bakers linen) as described in the
> technique section of the recipe. His recipe is offered in home and bakery
> batch sizes, US as well as metric measurements. The book also has a very
> good Bialy recipe.
>
> If you are willing to settle for something less than the best possible
> home-made water bagel, IME the second best is the recipe from Secrets of a
> Jewish Baker by George Greenstein.

On Sun, 05 Oct 2008 22:46:55 -0400, Julia Altshuler
> wrote:

>Thanks. I've saved the recipe. You were the one to tell me that if I
>can make croissants, I'll be able to make bagels. I'm one of the people
>comcast's ditching of usenet will affect, but if I make the bagels
>before the 25th, I'll report back.
>
>
>--Lia

Please look into one of the services that provides Usenet access. I
use one that is about $10-15 a year, but there are others out there
that are free.

Lots listed he

http://freenews.maxbaud.net/

Boron
>
>
>Boron Elgar wrote:
>>
>> ************************************************** ***************************
>> I took this recipe from a posting on The Fresh Loaf. The ingredients
>> list is excellent as is, although I....
>>
>> - used diastatic malt powder instead of malt syrup (not having any
>> syrup around), and
>>
>> - more malt powder in the boiling water instead of the baking soda
>> called for.
>>
>> -OH...I did use the clear flour called for, but not the Sir Galahad
>> high gluten...I used my favor tie AP, Hecker's.
>>
>> -I used the Electrolux for kneading, after allowing about 20 minutes
>> for an autolyse after first mixing the ingredients.
>>
>> -What this should tell you is that the recipe is quite flexible, so
>> dive in and don't sweat the small stuff.
>>
>> If you do use this recipe, read it through carefully. I must say that
>> I used instinct and some previous experience to dance around the
>> instructions a bit and stick to methods I prefer (again, a
>> commendation to the recipe's basic strength), but I think most around
>> here will be able to get a great result with the recipe and
>> ingredients as it is written. The recipe indicates it was adapted from
>> one of Nancy Silverton's.
>>
>> Link provided below:
>>
>> http://www.thefreshloaf.com/node/363...gels-revisited
>>
>> And of course, the obligatory links to photos.
>>
>> http://i19.tinypic.com/6nvg45e.jpg
>> http://i9.tinypic.com/7whvs06.jpg
>> http://i5.tinypic.com/6yfnejr.jpg
>> http://i18.tinypic.com/6teehq9.jpg
>>

Boron Elgar wrote:
>
> Please look into one of the services that provides Usenet access. I
> use one that is about $10-15 a year, but there are others out there
> that are free.
>
> Lots listed he
>
> http://freenews.maxbaud.net/


I probably will look into alternative service at some point. Right now,
though, everything about my system needs updating. It makes sense for
me to wait until that's done. Also, I spend entirely too much time on
usenet as it is. I thought I'd use Comcast's fiat as an opportunity to
see how I like going usenetless for a while, sort of going cold turkey.
There are things that I'll miss, but as it is, I put in quite a bit of
time weeding through threads I'm not interested in to get to the
intermittent reinforcement of the threads I am interested in. (I'm not
putting anyone down or telling anyone how to post or not to post, just
stating how it appears from here.)


--Lia

In article >,
Julia Altshuler > wrote:

> Boron Elgar wrote:
> >
> > Please look into one of the services that provides Usenet access. I
> > use one that is about $10-15 a year, but there are others out there
> > that are free.
> >
> > Lots listed he
> >
> > http://freenews.maxbaud.net/
>
>
> I probably will look into alternative service at some point. Right now,
> though, everything about my system needs updating. It makes sense for
> me to wait until that's done.

That doesn't make sense to me. You take whatever you are using now, and
change the newsserver to the new one. You don't need to upgrade your
client if it is working OK now.

> Also, I spend entirely too much time on
> usenet as it is. I thought I'd use Comcast's fiat as an opportunity to
> see how I like going usenetless for a while, sort of going cold turkey.

That makes sense. We'll miss you, and I hope you'll come back, but time
is limited, and it sounds like you have decided to make a different
choice about what to do with your time.

--
Dan Abel
Petaluma, California USA

Dan Abel wrote:

> In article >,
> Julia Altshuler > wrote:

> > I probably will look into alternative service at some point. Right
> > now, though, everything about my system needs updating. It makes
> > sense for me to wait until that's done.
>
> That doesn't make sense to me. You take whatever you are using now,
> and change the newsserver to the new one. You don't need to upgrade
> your client if it is working OK now.

Yeah. For a datapoint, I use XanaNews on my creaky Win98 machine at
home, and the fancy XP here with no trouble.




Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

Dan Abel wrote:
> In article >,
> Julia Altshuler > wrote:

>> Also, I spend entirely too much time on
>>usenet as it is. I thought I'd use Comcast's fiat as an opportunity to
>>see how I like going usenetless for a while, sort of going cold turkey.
>
>
> That makes sense. We'll miss you, and I hope you'll come back, but time
> is limited, and it sounds like you have decided to make a different
> choice about what to do with your time.


My problem with usenet is that it acts like an addictive drug on me.
Ideally with a drug, you take it when you need it and avoid it when you
don't, but with some people on some drugs, they keep going back to it no
matter what. If they couldn't get the drug at all, they'd quit.
Ideally with usenet, I'd spend a little time, then do more useful and
enjoyable things. Except that as long as I know it's there, I keep
checking to see if anything interesting is going on. It would work if I
had someone allow me to check email and newsgroups 2x a day and then
wouldn't let me near the computer the rest of the time. When I try to
limit myself, I show as much self control as a drug addict with
unlimited access to cocaine.


The thing that surprises me most about usenet and what feeds my
addiction is how personal the relationships become. My posts are almost
academic in nature. Some would call them snooty. I try to describe the
food or the recipe or the technique and what I thought of it. I don't
go into my budget or my illnesses. I laugh quietly to myself and never
write ROFLOL after other people's funnies. I generally don't join in
the in-jokes, and I delete political discussions. And yet you guys like
me and say you'll miss me. That is so wonderfully sweet. Thank you.


And now I'll dismiss the subject of leaving until a few days before the
25th.


--Lia

On Oct 3, 8:55�pm, Corey Richardson >
wrote:
> What's the deal with these stupid, fluffy Bagels that they sell in the
> supermarkets nowadays?
>
> A *real*, genuine Bagel should make your jaw ache through chewing when
> you eat it!

Maybe you need to take smaller bites.