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[theinevitable]

but I don't see how that makes sense! How can water make that big of a difference! and why hasn't someone made a billion dollars by figuring out how to replicated it!

[AugustWest]

catgiraffe

I CAN HAS ACACIA LEEVES???

[CortJstr]

but I don't see how that makes sense! How can water make that big of a difference! and why hasn't someone made a billion dollars by figuring out how to replicated it!

I dunno but that's the prevailing theory. That crappy Food Detectives show on Food Network tried to test it in a double-blind experiment. They flew water in from NY, LA, and Chicago and had 3 identical pizzas made by some famous NY pizza chef. All four judges correctly identified the one made with NY water.

[Choop]

oh, poor wombles. it must suck for you, being all food prescriptivist in a world of food descriptivists.

does it matter if i've had a jalapeno bagel from h&h at broadway and 80th?

[wombat]

does it matter if i've had a jalapeno bagel from h&h at broadway and 80th?

No, that makes it WORSE. The barbarians have invaded.

And inev, the reason no one has made a million dollars figuring out how to make NY bagels elsewhere is because there isn't a market for it because most people don't have the sense to prefer NY bagels. They are too chewy for the average American, who is a person who is too lazy to chew the crust of good crusty bread, or cut their meat off the bone, or cook a vegetable from scratch. Oh god, don't get me started. I just found out that you can buy microwavable pasta for people who are too lazy to boil water, and I haven't yet recovered.

[Choop]

why can't a bagel have jalapeno.

[rowboat]

Round these parts we have FrosTop root beer.  It's magnificent.

When I lived in New Orleans there was a Frostop just down the street from my apartment. They had the ten-foot-tall mug of root beer out front and all that. I left about a year before Katrina. My then-roommates stayed behind and fought through it. When the rain stopped they must've taken over a hundred pictures around town. One of them was of the huge Frostop mug broken and lying across Claiborne Ave. I didn't go there too often or anything, but somehow that was the picture that impacted me the most. For some reason that was the image that drove home the realness of it all.

[jaydub]

I once heard a Jewish guy on NPR describing eating a bagel as the Tribe's version of penance, and New York style bagels have made more sense to me since.  There needs to be an element of suffering in the experience, or its not really a bagel.

Also, lox is required. 

CUNT lox is anathema.

I'm not fond of the sweet ones as a rule, but other than that pretty much anything goes.  Bacon, cheese & egg are delicious, and spiced sausage patties are a good alternative. 

[jacques_schitt]

In Australia, we don't have a huge tradition of bagel-eating.  Bagels are more of a novelty for the wider community here.  In fact, the closest most non-Jewish Australians have probably come to eating a bagel would be dipping a Burns & Ricker Garlic-flavoured Bagel Chip into their French onion dip.

I was lucky enough as a youngster to try a proper boiled bagel at a kosher bakery in a suburb of Melbourne with a large Jewish population.  It was plain, with a chewy texture and a hint of sweetness.  You can imagine my disappointment when I tried to replicate the experience years later at a cafe advertising bagels on the menu, and was served a roll made from regular bread dough shaped into a ring.  This is what passes as an authentic bagel here.  You can get lucky sometimes when a sandwich bar goes to the trouble of buying in boiled bagels, but that's the exception to the rule here. 

As for adding flavourings......DON"T MUCK WITH THE BAGEL!  I even have issues with the addition of poppy seeds, but that's probably unwarranted.

[theinevitable]

Ash, you are leading a sinful life.

[pmcd9]

Supposedly the key is NY city water. This is the same reason that even crappy Sbarro pizza in NY is better than the best pizza anywhere else.

Actually I think it's the Kool-Aid they put in the water.

[littlefallsmets]

I do my bagels as follows:

Garlic bagel with CUNT cream cheese.

I am such as a bagel heathen, which makes sense, as I grew up in one of the polar opposites of New York City and then moved to another place that is the polar opposite in a different way.

[Ben-San]

In Australia, we don't have a huge tradition of bagel-eating.  Bagels are more of a novelty for the wider community here.  In fact, the closest most non-Jewish Australians have probably come to eating a bagel would be dipping a Burns & Ricker Garlic-flavoured Bagel Chip into their French onion dip.

I was lucky enough as a youngster to try a proper boiled bagel at a kosher bakery in a suburb of Melbourne with a large Jewish population.  It was plain, with a chewy texture and a hint of sweetness.  You can imagine my disappointment when I tried to replicate the experience years later at a cafe advertising bagels on the menu, and was served a roll made from regular bread dough shaped into a ring.  This is what passes as an authentic bagel here.  You can get lucky sometimes when a sandwich bar goes to the trouble of buying in boiled bagels, but that's the exception to the rule here. 

As for adding flavourings......DON"T MUCK WITH THE BAGEL!  I even have issues with the addition of poppy seeds, but that's probably unwarranted.

Canned for bagel-related Truths. While both poppyseed and onion bagels have traditional grounding, I prefer a plain straightforward bagel for regular consumption. However, the onion bagel is the world's perfect substrate for a chicken-salad sandwich.

[pmcd9]

I just went shopping and bought nothing but sandwich makins.  I spent 40 dollars.

[Mr Trout]

That is going to be a truly epic sandwich.