|
|
| Author |
Message |
| 25 new of 168 responses total. |
tnt
|
|
response 42 of 168:
| 
Sep 28 07:53 UTC 1994 |
I helped certify that big, goofy looking guy that works at Barry's as an
Open-Water SCUBA diver last month.
|
srw
|
|
response 43 of 168:
|
Sep 29 03:42 UTC 1994 |
I check with Zingerman's tonight while I was in the area.
I was wrong when I posted that they started baking their own bagels
when they opened their bakehouse. They are still buying bagels.
They plan to expand to baking their own in 2 years. I think they
should be able to top anything baked in A^2 today if they go about
it in a traditional way.
|
albaugh
|
|
response 44 of 168:
|
Sep 30 04:23 UTC 1994 |
There's such a thing as "donut holes" - is there such a thing as "bagel holes"
??? :-)
|
carson
|
|
response 45 of 168:
|
Sep 30 17:55 UTC 1994 |
hmm... probably wouldn't be as versatile as a regular bagel... awfully
difficult to slice... you could always fry it and roll it in cinnmon
and sugar, though. ;)
|
aaron
|
|
response 46 of 168:
|
Oct 1 01:18 UTC 1994 |
re #40: New cooks have problems with honey-wheat bagels, due to their
darker color. They "look done" before they are done. (They
are also the fastest of all of the bagel types to burn, due to
the honey.)
I would venture that the difference between "old" and "recent"
HW bagels emerges from the cooking method (as with the onion
bagels). As much of a chore as wet board baking is, it makes
for the best bagels.
|
popcorn
|
|
response 47 of 168:
|
Oct 1 12:08 UTC 1994 |
Some places sell bagel chips: slices of bagel that are cooked to
be like Zweiback (how do you spell that?) toast. Sounds like bagel
holes would lend themselves nicely to becoming bagel chips.
Now if only I could figure out how to bite into a bagel chip without
having it explode all over the place or hurt someone....
|
remmers
|
|
response 48 of 168:
|
Oct 3 10:24 UTC 1994 |
Okay, I stopped by the Bagel Factory yesterday and picked up a dozen
assorted bagels. Preliminary findings are favorable -- the first one
I tried, a salt bagel, was quite tasty and had a nice texture.
I preferred it to Barry's salt bagels.
|
jessesq
|
|
response 49 of 168:
|
Oct 5 00:13 UTC 1994 |
Bagels rule!!
|
chamberl
|
|
response 50 of 168:
|
Oct 5 00:26 UTC 1994 |
They are horrible and boring to have for breakfast if you're like me
and get invited to your Jewish relatives for breakfast and that's all
they ever eat.
Yesterday was employee appreciation day and to show us how much we
are appreciated, our department head brought in bagels.
|
remmers
|
|
response 51 of 168:
|
Oct 5 01:23 UTC 1994 |
The Bagel Factory bagels didn't hold their freshness very long. Two
days old and they're stale stale stale. Barry's bagles hold up better.
|
remmers
|
|
response 52 of 168:
|
Oct 5 01:24 UTC 1994 |
bagels, even.
|
davel
|
|
response 53 of 168:
|
Oct 5 02:08 UTC 1994 |
Or beagles?
|
aruba
|
|
response 54 of 168:
|
Oct 5 03:27 UTC 1994 |
woof.
|
srw
|
|
response 55 of 168:
|
Oct 5 14:07 UTC 1994 |
I don't like anybody's two-day-old bagels. Bagels should be fresh.
Still warm from the oven is best.
|
popcorn
|
|
response 56 of 168:
|
Oct 5 15:01 UTC 1994 |
Ja, they get hard fast. It's like corn on the cob: ya gotta eat it
right away or get it into the freezer right away, otherwise it loses
quality *fast*.
|
aaron
|
|
response 57 of 168:
|
Oct 8 01:13 UTC 1994 |
Valerie is correct. Bagels should be eaten fresh or immediately
frozen. Try splitting them before freezing, and thawing/toasting
them in a toaster oven. Don't try to store salt bagels in plastic
bags....
|
bmoran
|
|
response 58 of 168:
|
Oct 8 06:02 UTC 1994 |
Bagels are "soft rocks" and must be eaten fresh, or they turn back into rocks.
|
popcorn
|
|
response 59 of 168:
|
Oct 8 19:34 UTC 1994 |
Hey! Splitting them before freezing -- what a great idea!! Thanks
Aaron! I always freeze them first, then try to thaw and split them
at about the same time, which doesn't work very well.
Never over-thaw bagels in the microwave or they turn into *serious* rocks.
|
remmers
|
|
response 60 of 168:
|
Oct 9 12:40 UTC 1994 |
<remmers sees that he still has a lot to learn about bagel culture.>
|
davel
|
|
response 61 of 168:
|
Oct 9 20:45 UTC 1994 |
No, no, you don't *culture* them except to the extent that all yeast
breads are cultured.
|
popcorn
|
|
response 62 of 168:
|
Oct 10 03:42 UTC 1994 |
Yogurt? Did somebody mention yogurt?
|
tsty
|
|
response 63 of 168:
|
Oct 10 04:29 UTC 1994 |
<he>
|
remmers
|
|
response 64 of 168:
|
Oct 10 10:46 UTC 1994 |
Had a salt bagel the other day at Stucchi's in Twelve Oaks Mall.
It had the taste and texture of a bagel-shaped piece of French
bread. Now, if I want French bread, I'll order French bread,
thank you.
|
chelsea
|
|
response 65 of 168:
|
Oct 10 12:28 UTC 1994 |
Are there enough bagel joints in the Ann Arbor area that Grex
could hold it's own bagel tasting event? I'd especially like
to participate in a blind tasting where one wouldn't know the
store until after the judging was completed. Any interest?
|
popcorn
|
|
response 66 of 168:
|
Oct 10 13:05 UTC 1994 |
A Grex bagel party! I love it!
|