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| Author |
Message |
| 25 new of 168 responses total. |
srw
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response 117 of 168:
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Dec 4 06:17 UTC 1994 |
That's near the eastern end of my range. I'll give it a try if I'm out
in that direction someday though, and I'll post the results.
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steve
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response 118 of 168:
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Dec 6 06:12 UTC 1994 |
Saw an ad for H&H bagles in a little teeny tiny ad on the front
page of Sundays New York Times.
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remmers
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response 119 of 168:
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Dec 10 13:21 UTC 1994 |
Barry Bagels gives out a nice little leaflet on the nutritional content
of bagels. According to it, a 4 oz. plain bagel has
calories 280 (15%)
carbohydrates 60 gm (20%)
protein 8 gm (15%)
fat <1 gm (0%)
cholesterol 0 gm (0%)
fiber 3 gm (10%)
sodium 570 mg (20%)
The figures for the other flavors of bagels are listed and are very close
to the above. Interestingly, a salt bagel has only 25% more sodium than a
plain bagel.
The percentages are of Daily Reference Value, based on a 2000 calorie
daily intake.
A quote from the leaflet:
Nutritional scientists now know that the body used carbohydrates to
burn fat. During mild to moderate physical exertion muscle cells
burn both fat and carbohydrates at the same time. Indeed, it is
said that fat burns in the flame of carbohydrates. During extreme
exertion the body stops using fat and switches entirely to carbo-
hydrates. So if you are trying to lose fat by exercising you need
to keep your exertion at a moderate level and you need to supply
your body with high carbohydrate low fat foods, like bagels.
It would appear that a bagel is a pretty healthy snack.
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aaron
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response 120 of 168:
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Dec 10 18:43 UTC 1994 |
The analysis is probably based upon a list of ingredients, as opposed
to the more expensive laboratory blending and burning of samples to
determine caloric content, with further analysis to determine such
things as sodium content. I would not count on that 25% figure being
accurate.
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davel
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response 121 of 168:
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Dec 11 03:31 UTC 1994 |
How accurate does it have to be to be "accurate"?
I'm quite sure Aaron is right, especially given the variance observable
even to the casual consumer.
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kentn
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response 122 of 168:
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Dec 11 03:36 UTC 1994 |
20% of daily requirement of sodium doesn't sound too good for someone
trying to cut down. While that's probably not outrageous compared to
some other foods, it still looks excessive...
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zook
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response 123 of 168:
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Dec 11 17:38 UTC 1994 |
570mg of sodium seems like a lot to me, too. Less than a can of soup
(2 gm for typical soup), but more than two slices of bread (100-200mg,
depending on brand).
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popcorn
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response 124 of 168:
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Dec 11 18:56 UTC 1994 |
Hey, I thought doctors weren't allowed to know anything about
nutrition. ;)
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steve
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response 125 of 168:
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Dec 12 01:55 UTC 1994 |
There is also an allowable variability of 20% on food labels, per
FDA regulations.
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srw
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response 126 of 168:
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Dec 12 06:51 UTC 1994 |
The frozen bagels (never touch 'em) that I saw in Krogers claim to have
410mg Na in an 85g bagel. That's less than Barry's, but still more than
I thought.
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zook
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response 127 of 168:
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Dec 13 14:30 UTC 1994 |
I don't (hence the waistline).
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bru
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response 128 of 168:
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Dec 15 04:01 UTC 1994 |
I like Brueggers bagels
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popcorn
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response 129 of 168:
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Dec 15 14:22 UTC 1994 |
<valerie totally fails to remember zook having an excessively large
waistline>
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zook
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response 130 of 168:
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Dec 21 02:12 UTC 1994 |
<zook thanks Valerie for her memory lapse>
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popcorn
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response 131 of 168:
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Dec 21 03:44 UTC 1994 |
<valerie thinks that in this case her memory hasn't lapsed>
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aruba
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response 132 of 168:
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Dec 21 03:58 UTC 1994 |
<aruba thinks there's an awful lot of angle brackets and speaking in the
third person going on here>
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remmers
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response 133 of 168:
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Dec 21 12:29 UTC 1994 |
>>> (just to close off angle bracket mode...)
Stopped by Great Bagels, the new bagel place on Washtenaw Avenue, to
sample their wares. They have an "everything bagel" that's pretty
tasty -- a bit of onion, a bit of garlic, some salt, sesame seeds,
poppy seeds. Picked up a few of their others and will report back
here after I've tried them.
Somebody way back there suggested slicing bagels in half and freezing
them for long term storage. I have been doing this and find that it
works great. Nuking a half bagel in the microwave on 50% power for
about a minute restores it to a state of tasty warm freshness.
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denise
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response 134 of 168:
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Dec 22 10:55 UTC 1994 |
Yep, freezing bagels does work for having fresh-like bagels later on!
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remmers
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response 135 of 168:
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Dec 23 02:59 UTC 1994 |
Great Bagels bagels have turned out to be mediocre. Cake-like
consistency.
Barry Bagels remains my favorite in Ann Arbor, with Breugger a close
second, Bagel Factory a somewhat distant third. Haven't tried
Zingerman bagels since they switched to the Detroit supplier, but
I'll let you know...
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suzi
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response 136 of 168:
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Dec 24 05:19 UTC 1994 |
You can make some pretty passable bagels in a pasta machine in
your very own kitchen-anyone want a recipe?
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popcorn
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response 137 of 168:
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Dec 24 13:26 UTC 1994 |
Sure! This sounds interesting!
(I don't personally have a pasta machine, though, so if it's a pain
in the neck to type in the recipe, you might wait for someone who
actually *has* a pasta machine to request it.)
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suzi
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response 138 of 168:
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Dec 26 04:27 UTC 1994 |
No problem. Here it is:
2 cups all purpose flour
4 Tbs sugar
4 tsp salt
2/3 c very warm water (120 F)
1 Tbs melted butter
1 egg white beaten with 1 Tbs cold water
2 tsp active dry yeast
Set up machine with large circular die (bagel die). Place flour,
3 Tablespoons of the sugar and 2 tsp of salt in machine's mixing
bowl. Cover and mix 30 seconds. Using a measuring cup, add yeast
and margarine or butter to warm water. Mix slightly. Slowly pour
liquid through opening in machine cover. Mix 4 minutes. Cover
machine bowl with cloth and allow the dough to rise for 1 hour.
Extrude dough through bagel die. Cut extruded dough into lengths
6-7 inches and form into circles. Pinch ends together and place bagels
on greased baking sheet. Cover and let rise 1 hour. In large skillet,
heat 1 inch of water, 1 Tablespoon of sugar and 2 tsp of salt to a
simmer. Drop bagels into simmering water. Cook 3 minutes. Turn and
cook 2 minutes. Turn and cook again for 1 minute more. !Drain on towel for 5
minutes. Preheat oven to 375. Place bagels on greased baking sheet. Mix egg
white and water together; brush on bagels. Bake for 25-30 minutes, or until
nicely browned. If de!sired, the usual toppings may be sprinkled before
baking; e.g., sesame seed, poppy seed, garlic, onion salt. Makes about 10
bagels.
I don't see why you couldn't mix the dough in a food processor or a
large mixer with dough hooks and roll it by !hand, then proceed from
there. It's worth it, to have these right from the oven.
We hafe a new shop called "bagel Stop" in Dearborn which has a decent
product. They also give two free with every ddozen. Their cheddar
cheese is good but the egg bagels are excellent. Also, it's the only
place I know of around here where you can buy fresh lox.
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ajax
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response 139 of 168:
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Feb 28 08:43 UTC 1995 |
Excerpt from a Washington Post article by Cindy Loose:
Forget the cream cheese - please pass the gauze!
'Bagel injuries' becoming more common as doughy breakfast treat rises
in popularity.
Every weekend they arrive at hospital emergency rooms with blood
dripping from their injuries: upstanding citizens, often leaders in
their fields, sometimes with their pajamas showing beneath their
coats.
It happened one recent Saturday morning to Eric Berman, head of
research for the Democratic National Committee. He tried to hide his
wound, wrapping it in a red kitchen towel. But when his face turned
ashen, his mother-in-law shoved him into a cab and took him to George
Washington University Medical Center.
"When I pulled off the towel, the doctor said, 'Oh, a bagel injury.'
He knew immediately," Berman said of the cut he suffered while slicing
his breakfast. "We get a bunch of these every Saturday morning," the
doctor told him.
Indeed, an informal survey of area hospitals revealed that
bagel-related accidents are, in the words of Mark Smith, head of
George Washington's Department of Emergency Medecine, "the great
underreported injury of our times."
.
.
.
A spokeswoman for Georgetown University Medical Center,
misunderstanding a voice mail message, returned a reporter's call
prepared to discuss fatal injuries. Informed of the real query, she
changed course without missing a beat.
"Oh, *bagel* injuries," Clarie Fiori said. "Oh yes, that's one of
our biggest."
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popcorn
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response 140 of 168:
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Feb 28 15:24 UTC 1995 |
rotfl!
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aaron
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response 141 of 168:
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Mar 5 07:07 UTC 1995 |
The funny thing is, it is easy to cut a bagel. Place it on a
cutting board. Assuming you are right handed, place the palm of
your left hand on the bagel, keeping your fingers up. Cut 1/2
way into one side of the bagel. Turn the bagel on its side,
with the knife at the top parallel with the counter. Hold the
bagel from the top with your left hand, and finish cutting.
Of course, there is the "Polly" method. Take the bagel in your
left hand, and a butcher knife in your right hand. Swing the
knife viciously so it sinks deep into the bagel, then slam the
knife down on the counter to finish cutting through the bagel.
(Polly has a *lot* of scars on her palm, perhaps inspiring the
above story.)
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