Good one, Andy. Speaking of lox, it's hard to find actual lox anymore. It's all Nova. What happenend to belly lox? Good old lox that was so salty you had to drink ten glasses of water with every bite. When I was a kid, we'd stop off at the fish place for lox. The proprietor would always give me the fin. I gnawed on it as if it were a chicken bone. Sigh.
Lox? What IS the difference?
I can't really eat most smoked salmon because it is so salty.....
fisch muss schwimmen
lox has to be salty - or it doesn't count. Look around some of the markets, Roberta. You should still be able to get belly lox. There are still a couple of good sources around here.
ehBeth, There's nothing in my neighborhood. You want I should schlep all over the city for a decent piece of lox? With buses and subways and traffic? It should be right here where I am. Such a life.
Deb, There's Nova Scotia salmon and then there's lox. Nova has a light, slightly salty taste. Lox is very salty. It comes from a different part of the fish after it's been smoked. Hey you should know from smoking. You're the bunny with the cigarette dangling from between your lips.
My brother drove a lox delivery truck for a while to make some money when he was in college at Stony Brook (LI, for you non-NYers). Such a hard worker, he was! Now, alas, he lives in Portland and I live in Seattle, and the lox is a bit harder to find. Bagels are around but a bit of an adventure, as you might imagine...
Okay, okay, I will find the link. Where were you all when I was trying to explain lox?
http://www.able2know.com/forums/viewtopic.php?t=10645
True, I didn't distinguish between nova and belly. I was working to not have dried smoked incised in the recipe...
Ha, Margo, you can testify...
I've yet to find a good Deli in Denver (sounds like a book title). We ate at a deli run by a man from Croatia which was very good, but not Noo Yawk.
MA, very funny. It all comes down to the plain old good food with the ordinary names. As Franklin Roosevelt said to the snotty DAR women, "Welcome, my fellow immigrants."
I once ordered a bagel, lox, and cream cheese in San Francisco. Bit mistake.
In fency schmency restaurants when you order the smoked salmon appetizer, you get a plate of smoked salmon (the Nova variety), little triangles of toast with the crust cut off, chopped onion, and capers. You also get a half of a lemon wrapped in cheese cloth and held together with a lovely little bow. When I don't feel like schlepping to the bagel place, I get Nova. I have onions and capers in the house. I get Italian or French bread. I butter the bread and add the ingredients. It's tres delish. But a bagel, lox, and cream cheese on a Saturday night or Sunday morning. A mechiah.
Smoked salmon and lox aren't really the same, or, at least, smoked salmon means different things in different locales. Around here, it's based on what the Indians did; it's really good but nothing like lox.
I am definitely going to go to Kensington Market after work today - you have made me totally crave good lox.
Don't know a good deli in Denver either, Dianne, but if Pisans is still out on west Colfax, around the 8500 block, I know a good Italian restaruant. Try the capelleno with all the sauces and stuff they offer. You will not regret it. By the way, this is on my "must do" list every time I visit Denver (hint).
Okay, we've talked pickles and lox. Now I'm craving a good old-fashioned bagel. The kind that required strong teeth and jaws. The kind that was as hard as a rock the day after purchase. The kind that did not have varieties. It was a bagel. Period.
Was there a time when there was only one kind of bagel, i.e, is an onion bagel an innovation? I know fruit bagels are new (and abominable) but I can't recall there not being onion, garlic, salt bagels.
Is this true, Roberta?
Great, Pheonix!
(Actually, I suspected all along that bagels, like manna, were a heavenly gift.)
Phoenix, I'm astounded, stunned, er, well, boy oh boy is that some bagel!!
Roger, sweetie, don't hint, just call--you always have a standing invitation to stay with us when you come to Denver.
One question: How familiar are you with real Italian cooking? Having lived near New Haven, CT, I have had some of the very best Italian cooking in the country.
Some friends from Florida suggested an Italian restaurant in the Jacksonville area and I could hardly eat my meal. I could have sworn it came from a can of Chef Boy-ar-dee. Sorry to be a snob, but there is such an enormous difference between the real thing and mediocre.
I would prefer a little place where your arm sticks to the counter as long as the food is authentic. Sometimes those little places are the best and the most fun.
