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Sheldon
 
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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.

 
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