Just Say No to the Bagel
Grok Headline matches for Just Say No to the Bagel
FC Now: The Bagel Test
FC Now: The Bagel Test
06/24/2005 07:44 PMAre the people you work with honest? Take the bagel test. One leader
brought bagels into the office every week and set out a basket to
solicit contributions to help cover the costs. The pay-up rate? 95%.
But when he...
Bagel spreads more gloom
Bagel spreads more gloom
08/10/2004 07:05 AMZDNet Aug 10 2004 11:54AM GMT
New Version Of Bagel Virus
New Version Of Bagel Virus
04/09/2004 04:00 PMBagel source code is revealed
Bagel source code is revealed
07/07/2004 10:56 AMAntivirus software companies are warning customers that new editions
to the Bagle family of e-mail worms are spreading on the Internet, and
depositing copies of the worm's source code on computers they infect.
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The New York Times > Magazine > What
the Bagel Man Saw
"
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The New York Times > Magazine > What
the Bagel Man Saw
"
06/14/2004 05:47 PMA Fairy, a Low-Fat Bagel, and a Sack of
Hammers
A Fairy, a Low-Fat Bagel, and a Sack of
Hammers
02/10/2004 02:35 AMNever underestimate the importance of words on the web.
Bagel worm spreads around world
Bagel worm spreads around world
01/19/2004 08:28 AMA Fairy, a Low-Fat Bagel, and a Sack of
Hammers
A Fairy, a Low-Fat Bagel, and a Sack of
Hammers
01/07/2004 07:10 PMNever underestimate the importance of words on the web.
Bagel and Schmeer in Rural France
Bagel and Schmeer in Rural France
12/23/2003 01:02 PMA Primer
Not really one for rituals, but on frequent bleary Sunday mornings
back in Vancouver I’d journey far across the Burrard Street
bridge to the Siegel’s on Cornwall, to buy bagels just out of
the oven, lox, and tubs of Winnipeg cream cheese.
It is a salient truth that every human should find the bagel to
which they are aligned by fate; for me it was plain (sometimes the
poppy) at Siegel’s. I could foghorn on about texture and crumb
and a balance of salt and sweet, but they were just really good. With
lox, cream cheese, capers, and red onion they were heaven.
The inability to acquire, or replace, these bagels since moving
two and a half years ago has been difficult. Bread is of course like a
religious object here, but they just don’t get bagels. When you
can find them they’re no better or worse than those of the
Safeway bread aisle: er, awful.
From peering past the unemployed actors on cash at Siegel’s
I always assumed there was some dark big-city science to bagelry; that
it boiled down (sorry) to massive wood-burning ovens, iron kettles and
long wooden paddles. But, thanks to this neat new thing called
‘google’, we have found you can get close even if cinching
your burlap clothes with twine, kicking chickens out of the way
barefoot in a dirt-floor kitchen, etc..
It can be done.
THE BAGEL: This is of course the heavy
lifting. Herself found this
recipe by Hillel Cooperman, and it is a keeper, with the following
adjustments:
- For the malt syrup, substitute a tablespoon of Ovomaltine.
- A teaspoon of rock salt isn’t enough: make it two.
- 1/3 cup honey in the boiling bath isn’t quite enough: make
it a half cup.
We’ve made them twice (well, she made them twice; I
interfered on the second batch) and they get very close to bagel
nirvana: a little sweet with just enough crusty resistance and chewy
and light but still substantial on the inside.
THE CREAM CHEESE: plain Recettes de
Madame Loïk in the blue & white tub does fine – not
quite as unctuous as one might prefer, but can be thinned with milk.
Vache qui rit in foil cubes is mere greasy kid stuff.
THE CAPERS: Available most anywhere.
Maille are good.
THE RED ONION: Why are these so goddam
expensive here?
THE SMOKED SALMON: Available most
anywhere, pre-sliced and vacuum sealed. Scottish is better than Irish;
both are better than Norwegian. If it’s labelled carpaccio
de saumon don’t buy it out of spite.
Bakers at N.Y. Fair Make 868 Pound Bagel
(AP)
Bakers at N.Y. Fair Make 868 Pound Bagel
(AP)
08/27/2004 05:39 PMAP - The recipe: 660 pounds of flour, 900 gallons of water, half a
pound of dry yeast, 53 pounds of malt and 12 1/2 pounds of salt. The
apparent result: the world's biggest bagel.
Bakers at N.Y. Fair Make 868-Pound Bagel
(AP)
Bakers at N.Y. Fair Make 868-Pound Bagel
(AP)
08/28/2004 10:12 PMAP - The recipe: Take 660 pounds of flour, half a pound of dry yeast,
53 pounds of malt and 12 1/2 pounds of salt. Mix, boil in 900 gallons
of water for 30 minutes, bake at 300 degrees for 10 hours.
Grok Description matches for Just Say No to the Bagel
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Just Say No to the Bagel
