JIM WELLER wrote to DAVE DRUM <=-
I don't know who your source is but I have a couple of quibbles.
The URL is at the bottom of the recipe - if you read that far.
PBBBBTTT
Yeah, I did. I didn't realise that the verbiage with the high ascii
in it at the beginning of the message was from the same writer as
the recipe that followed.
The writer of the blurb (actually all the blurbs) is "Véronique Harvey 6/15/2021". High ASCII left in the cut & paste intentionally.
The (claimed) credit for the recipe goes to "Matt".
Would you like a nappie to wipe up the egg dripping from your chin?
The Americans have their own version
Your closest version is pastrami. It's very similar but the cure
has sugar in it.
So? What's your point?
Simply that they are two very similar but not identical Jewish
brined and smoked brisket and plate products. What I've read is that smoked meat as made by Schwartz and others in MontreaL, along with
Kardash in Ottawa and Shopsy in Toronto is Romanian in origin and
that pastrami as made in New York is originally from Turkey
(where lamb was used) via Moldova (which is of course right beside Romania) and New York immigrants were happy to find that navel beef
was more affordable here.
The bagels here suck.
Too bad you don't got a Panera's location nearby.
Nobody makes them like an independent, family owned bakery in a
handful of Eastern cities with a large Jewish population. None of
the chains come close. A proper bagel should have some malty
sweetness to it, be boiled in alkaline water, not steamed, before
being baked in a wood fired not electric or gas oven, be extremely
crusty on the outside with a soft dense interior and have a lot of
chew. The crust needs to be an actual crust. If you can squeeze it
in your hand and it springs back, that's not a bagel; it's just
round bread.
Montreal bagels are sweeter than New York bagels as the bakers there
add a little honey to the boiling water. Both ways are good.
There are good bagels from other places than Montreal and Noo Yawk Siddy.
Mattoon, IL for example. Lender’s bagels are shaped, not stamped out,
so each bagel has a unique size and shape. And they are water-boiled
and hearth-baked directly in the oven, making them authentic bagels.
In 1987, Lender's had three plants in West Haven, a plant in New Haven,
one in Buffalo, New York, and one in Mattoon, Illinois; the last is the
site of the annual "Bagelfest", and also the only surviving Lender's
Bagel plant in operation today.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Water Bagels
Categories: Breads
Yield: 18 Bagels
1 c Milk; scalded
1/4 c Butter
1 tb Sugar
1 ts Salt
2 1/4 ts Pkg active dry yeast
2 lg Eggs
3 3/4 c All-purpose flour
2 qt Water; almost boiling
1 tb Sugar
1 Egg white; beaten
Preheat oven to 400ºF/205ºC.
Combine the scalded milk, butter, sugar and salt. Warm
gently to a temperature of between 105ºF/41ºC and
115ºF/46ºC. Remove from the heat and add and dissolve the
yeast in the mixture. Wait 3 minutes while the yeast
works. Blend in the eggs and flour.
Knead this soft dough for 10 minutes, adding flour if
needed to make it firm enough to handle. Place in a
greased bowl, cover and let rise until doubled in bulk.
Punch down and divide into equal parts (one part for each
finished bagel).
Roll each piece into a rope about 7" long and tapered at
the ends. Wet the ends and form a doughnut-shaped ring
from each rope. Cover and let rise on a floured board for
about 15 minutes. Place in a refrigerator for 2 hours to
firm up the dough.
Bring the water to a boil and add the sugar. Drop the
rings, one at a time, into the boiling sugar water. When
the bagels surface, turn them over and cook an additional
3 minutes. Skim the bagels out of the water and place on
an ungreased baking sheet. Coat each with beaten egg
white. Bake in the oven until golden brown (The longer you
bake, the crisper the bagel).
From:
http://www.recipesource.com
Uncle Dirty Dave's Archives
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