we had a jewish shop in the hague, but it's been gone for a long time - made way for some turkish shop or something.
there was a jewish shop here in town, too, but it closed a year ago or so, replaced by an ice-cream parlor.
oddly enough, it didnt sell bagels, but now that its gone bagels are suddenly all the rage, along with muffins and brownies - every trendy place has 'em. (that means they got em in four places, ok?). not necessarily very good ones, tho ...
the jewish shop had been surviving on being the "open-till-nine" and "open-on-sundays" shop, but when a few years ago the liberalisation drive got us the new "shop opening hours law" which allowed any supermarket to open till 10, it was a question of time before it would go under.
along with the other two "open-till-nine" shops, btw - which, interestingly, were right beside each other. they closed almost at the same time, too, but in the brief time that one had closed and the other was still open, the closed one had a notice in the window recommending a traiteur four streets down the other way to its former customers. not the best of friends, those neighbours were.
i found the bagel (beigel?) thread here on a2K ... but i didnt find my post? could there may there have been a bagel thread on abuzz as well?
I think there have been at least two bagel threads on a2k, nimh...
yes - but i aint on 'em, it seems.
so it musta been on abuzz.
Nimh, Thanks. It sounds like my grandmother has returned from the grave. That wouldn't be a joke; that would be her actual message. She used to refer to her home as Lizzie's cafeteria.
Phoenix, There are carbs in bagels? Who knew?
Roberta- You shouldn't know from it. One bite, and it goes right to my tuches!
And where else would it go?
Just have to get this off my chest.
Hoorayy!!! The Marlins won the Series! So, alright already, they'rew not the Red Sox. Who IS? But they did in the Yankees and, by me, that's a mitzvah already.
Well, Andy. I have some words on the subject. But they're neither hebonic nor Yiddish. How does anglo saxon grab ya? :-P
Re challah: I never had any home-made, as neither my grandmother nor my mother seemed to bake much. Pity. I've certainly enjoyed it over the years, but I wonder what I've missed by not ever tasting it freshly baked?
Having said that, there's a wonderful bakery not far from downtown here, and I go to it every week for fresh bread. They do a challah on Fridays, and it's really nice. I devour it.
It is second time that I read through this thread.
Interesting read.
But it remains a puzzle:
Is it proper to call Hebonics as a second language?
In my book, at best the Hebonics can be counted as some type of English language with specially speaking style, but not a new language different from English. A new language, which can be counted as a second language, such as Spanish, French, Japanese, Chinese, etc, has its "brand new" or independent (comparing to one's first language) phonetic and symbolic system, exclusive structure of (almost) every word (spelling) and sentence and so on. Apparently the Hobonics basically relys on English phonetic and symbolic system with same spelling and grammatical structure, thus it cannot be considered as a second language.
Seen in this light, Hebonics is Jewish English; it is as such,Jewish English, not alleged "second language"!
that looks scary ...
<backs off>
can somebody call me when that is away?
oristarA- Dollink, is that a recent picture? Your'e looking a little peaked. Are you eating right? Maybe you should see a doctor, and he can give you something!
oh yeh - halloween, of course. <nods>
(we dont have that ..)
Listen, Roberta, I need to know. How hard can real old fashioned bagels be. Could we, I mean us, just do one or a dozen in the kitchen? You boil 'em in water, no?
There is a bread company in LA that makes the best bread for miles around, called La Brea Bakery. Woman who started it, Nancy Silverton, riffed off of an olllllllllllld bagel maker's recipes. Maybe separate from that, or as part of it, I think as part of it, she used grapes' gentle fermentation as a starter. No, she doesn't make bagels, just really really good hearth breads. Point is, she learned from the old guys, as I remember from some 4 page article in the LA Times.
I think your old fashioned bagel is a straightforward kitchen maneuver (perhaps with roiling boiling water, etc.), and have even thought of trying it in the past but got off on my italian kick, never to return to explore bagels, quenelles, etc. I know, who asked about quenelles, but they're just one more damn thing I haven't gotten to. Might do a bomba one day, though.
