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| Author |
Message |
| 25 new of 168 responses total. |
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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danr
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response 142 of 168:
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Mar 13 01:55 UTC 1995 |
Yesterday, I tried the Brueggel's Bagel shop that just recently opened
downtown. They were pretty good. I'll probably be buying them
again.
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suzi
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response 143 of 168:
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Mar 16 16:20 UTC 1995 |
I think the easiest way to cut a bagel is with an electric knife.
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davel
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response 144 of 168:
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Mar 18 22:16 UTC 1995 |
An axe *must* be easier!
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aaron
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response 145 of 168:
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Mar 25 20:45 UTC 1995 |
re #143: Not hardly. Cut a dozen bagels with an electric knife and
tell us how long it takes.
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hhsrat
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response 146 of 168:
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Dec 26 21:32 UTC 1999 |
Well, now it's 1999, the last response in this item was in 1995.
Great Bagel has since closed. Brueggers near Busches on Main/A2-Saline
is still around and going strong. Brueggers has a second location, on
North U, near State St. Right around the corner, on State Street is an
Einstein Brother's bagel. Up on plymouth road, there is "Bagel-Fragel"
which is some sort of a franchise of the Bagel Factory.
Most of the bagels I eat right now come from the North U brueggers.
Their sesame bagel is downright tasty. Einstein does not come close. I
don't get over to Barry's much, but I didn't like their bagels the last
time I had them. Bagel Factory has better raisin bagels than Brueggers,
but I prefer fragels. :)
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arabella
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response 147 of 168:
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Jan 3 07:11 UTC 2000 |
I was disappointed the one time I bought bagels from Einstein.
Bruegghers comes the closest to a real New york style bagel
in the area. I wish they didn't close at 7 PM, though. That's
usually about the time I think about going out to buy bagels.
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orinoco
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response 148 of 168:
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Jan 4 19:59 UTC 2000 |
Breugers seems to be aiming at people buying lunch-type food like sandwiches,
just looking at how they've priced things. I imagine they don't do much
business in bagels-by-the-dozen.
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danr
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response 149 of 168:
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Apr 23 21:44 UTC 2001 |
And now it's a year later and Einstein's is gone. I guess arabella hit
the nail on the head in being disappointed in their bagels.
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