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Tue 10 Dec, 2002 10:31 pm
A scurrilous post to this very forum claims that that Aussies are bereft of these bakery treats - or at the very least, those on offer are the consistency of truck tyres.
Not so! There are a number of bakeries offering them fresh or ready to heat. What you put on them is your business, but I understand that the traditional spreads are cottage cheese and smoked fish.
<psst> cream cheese..... it's spreadable and smooooth. Sometimes is a little too thick to spread easily and sometimes it's whipped to a fluffy spreadable ease. The flavor is mild, rich, and a little sour.
Cream cheese, smoked salmon, sliced tomato and bermuda onion for me, please.
Don't worry li'l k - we got cream cheese. I confess I am no great bagel lover though, meself....well, I quite like the fruity cinnamon ones....
Welcome, Marycat - good to see you!
Bermuda onion? Is that sweetish, like spanish onions, which are red?
Yup, sweetish and red. And yummy!
And thanks for the welcome!
Love your avatar.
Welcome mc! Yay! :-D
PS Cream cheese and lox, baby!
Cream cheese from Mendel's Creamery, a little piece of nova lox (or if i'm feeling wild, a tiny bit of rollmops), a slice of tomato all on a toasted sesame twister bagel. Fresh dill on the side, tangy cole slaw and about 10 french fries. Paradise.
noooooooo sweet bagels
noooooooooooooooooooooooooooooo
Cream cheese - I *meant* cream cheese - didn't quite get it down on the post correctly. Must agree with you on not caring for sweet bagels, it seems to require a mix of a smooth blandish cheese with some sort of strong flavour like pickles. Another of my own taste treats is ripe avocado, ground pepper and lemon juice or egg with Tabasco. Bland'n'bite!
Big hello to marycat!
You may think you have bagels, but it is well known that the only real bagels in the entire world are made in the northeastern U.S. I believe it has something to do with the water. We have a friend who moved to Florida and tried to duplicate the New York bagels (even brought down a NY bagel chef) but to no avail.
Hi everybody! Thanks for the warm welcome!
[waving]
You know what some of the neat things I've learned in cooking school are? I can make gravlax, I can cure and cold smoke the salmon, or I can hot smoke it too if you like. Or trout or whitefish or whatever you like.
Yum yum yum.
Thay haven't taught us how to make a proper bagel yet, though.
Wow!
You be one clever li'l Marycat - purrrrrrrrrrrrrrrrr.......
You just reminded me of something funny from school that has not so much to do with bagels...
We were quartering some bunny rabbits for a lovely nice dish and one of the Chefs came by and told me that when I have my own restaurant, I should always try to order rabbits with their heads on. 'Cause if they don't have their heads on, you can never be quite sure it wasn't a kitty.
Out here in the west we have Noah's Bagels, and oy vay are they ever good. Before Noah's came to town there was no real bagel to be had.
I like all kinds of them, plain, onion, pumpernickel, asiago cheese, even the raisin cinnamon and blueberry spread thick with cream cheese. I'm getting hungry!
Now, what is it that makes rabbits preferable for consumption over cats? That's a bit arbitrary, isn't it?
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