Quoting Nancy Backus to Jim Weller <=-

A proper bagel can come plain or salted or sprinkled with
poppy seeds or sesame seeds.

That's the way they were originally made, first in Poland and then
throughout eastern Europe for hundreds of years. And that's how they
came to America with the immigrants from there.

Starting in New York delis, around the beginning of the 20 century,
they were sliced, toasted and spread with a schmear (Yiddish) or
smear (English) of cream cheese and for more money, topped with lox.

Until the 1950s they were only known along the your Atlantic coast
and a handful of Canadian cities with large Jewish populations:
Montreal, Ottawa and Toronto. And they were handmade in small
batches until some guy invented an automated bagel making machine
and the Lenders company started making them by the millions and
shipping them all over the continent to chain stores, frozen. Then
Kraft jumped in and promoted them heavily to move more of their
Philly cheese.

I've had some bagels with raisins and cinnamon in the dough, also
with onions on top.... I often get a multigrain one, or similar

In the 80's Sara Lee and other corporate giants made them more
universally popular and started the fad of all the current flavoured
ones. Somewhere along the way the bagel's distinctive qualities were
dummied down and lost: high gluten bread flour for the chewy
texture, the malted barley sweetening, the alkaline boiling water
bath that gave them their unique crust and wood smoke ovens.

Years ago when I lived in the east I once visited the venerable
bagel shop in Montreal, St-Viateur Bagel. Their history is here: http://www.stviateurbagel.com/about-svb

Back in the 70's some friends of mine attending the National Theatre
School rented an apartment upstairs. They were in a play that ended
around 11 PM. Then they'd hit the bar around midnight until closing (3
AM in Quebec), then have an after hours drink or three at some
service industry person's home and finally walk home around 5 AM
just when the first truck load of super fresh, still hot bagels was
heading out to the restaurants and delis. The downstairs was always
really hot from the ovens so it was easy to go to the loading dock
back door and barter a dozen bagels in exchange for a couple of
pints of frosty beer. Best bagels ever!


Cheers

Jim


... Only the unimaginative can fail to find a reason for drinking champagn

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Quoting Jim Weller to Nancy Backus on 09-30-18 20:40 <=-

A proper bagel can come plain or salted or sprinkled with
poppy seeds or sesame seeds.

That's the way they were originally made, first in Poland and then throughout eastern Europe for hundreds of years. And that's how they
came to America with the immigrants from there.
Starting in New York delis, around the beginning of the 20 century,
they were sliced, toasted and spread with a schmear (Yiddish) or
smear (English) of cream cheese and for more money, topped with lox.

Are you sure they weren't being split before that, and being spread with
at least butter....?

Until the 1950s they were only known along the your Atlantic coast
and a handful of Canadian cities with large Jewish populations:
Montreal, Ottawa and Toronto. And they were handmade in small
batches until some guy invented an automated bagel making machine

So I grew up with them... being mostly (except for some early years) on
the East coast, and near big US cities with large Jewish populations...

and the Lenders company started making them by the millions and
shipping them all over the continent to chain stores, frozen. Then
Kraft jumped in and promoted them heavily to move more of their
Philly cheese.

Dunno when Breuggers' Bagels got their start, but they make a pretty
good bagel, properly... the automated machine probably helped them, but
they do do the boil step... :) We have a few other local bagel stores
that do them right, too... there's still a large Jewish population on
the east side of Rochester....

I've had some bagels with raisins and cinnamon in the dough, also
with onions on top.... I often get a multigrain one, or similar

In the 80's Sara Lee and other corporate giants made them more
universally popular and started the fad of all the current flavoured
ones. Somewhere along the way the bagel's distinctive qualities were dummied down and lost: high gluten bread flour for the chewy
texture, the malted barley sweetening, the alkaline boiling water
bath that gave them their unique crust and wood smoke ovens.

These aren't Sara Lee or Lenders.... I've had the Lenders over the
years, frozen refrigerated and on the shelf in the bakery section....
and as I said, Brueggers does do the alkaline boiling water bath...

Years ago when I lived in the east I once visited the venerable
bagel shop in Montreal, St-Viateur Bagel. Their history is here: http://www.stviateurbagel.com/about-svb
Back in the 70's some friends of mine attending the National Theatre School rented an apartment upstairs. They were in a play that ended
around 11 PM. Then they'd hit the bar around midnight until closing (3
AM in Quebec), then have an after hours drink or three at some
service industry person's home and finally walk home around 5 AM
just when the first truck load of super fresh, still hot bagels was heading out to the restaurants and delis. The downstairs was always
really hot from the ovens so it was easy to go to the loading dock
back door and barter a dozen bagels in exchange for a couple of
pints of frosty beer. Best bagels ever!

Now that was indeed a deal... ;)

ttyl neb

... Old hippies never die, they just get hippier and hippier

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Quoting Nancy Backus to Jim Weller <=-

Starting in New York delis, around the beginning of the 20
century [...] cream cheese and for more money, topped with lox.

Are you sure they weren't being split before that, and being spread
with at least butter....?

Oh probably, but I don't know for sure as it didn't visit New York
until much later. [g]

bagel shop in Montreal, St-Viateur Bagel.

Even they have to make chocolate chip and whole wheat cinnamon raisin
bagels now because younger customers request them.

an apartment upstairs.

Now that was indeed a deal... ;)

And the place smelled wonderful all the time!

MMMMM-----Meal-Master - formatted by MMCONV 2.10

Title: Bacon And Onion Roly-Poly
Categories: British, Pastry, Bacon
Servings: 4

200 g self raising flour
100 g suet
salt and pepper
little cold water
8 rashers bacon
1 lg onion, finely sliced
1 Oxo cube (beef stock cube)

Preheat the oven to 180 C / Gas 4. Make the suet pastry: using self
raising flour rub in the suet until the mixture resembles
breadcrumbs then add the salt and pepper. Add just enough water to
make a stiff dough (add a little at a time). Roll out on a floured
piece of greaseproof paper (about 40x40 cm) to make an oblong. Lay
the bacon over the pastry leaving 2cm clear around the edge. Cover
the bacon with the sliced onion, and sprinkle the stock cube over
the top. Use a little water to wet around the edge of the pastry,
and roll up like a Swiss roll. Use the paper to push it over. Finish
with the seam at the bottom, and loosely cover with the paper. Use
the paper to transfer to a baking tray. Bake in the preheated oven
for 40 minutes, uncovering for the last 10 minutes, until the pastry
is golden brown, the onions are tender and the bacon is no longer
pink. Remove from the oven, slice and serve.

Tip: Serve with onion gravy or a mustard sauce. This will serve 4
with a large appetite or 6 normal.

Recipe by: Gillybeans, Poitou-Charentes, France

From: Http://Allrecipes.Co.Uk

MMMMM-------------------------------------------------


Cheers

Jim


... Click on page 2 of Google for the Deep Web.

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Quoting Jim Weller to Nancy Backus on 10-06-18 18:41 <=-

Starting in New York delis, around the beginning of the 20
century [...] cream cheese and for more money, topped with lox.

Are you sure they weren't being split before that, and being spread
with at least butter....?

Oh probably, but I don't know for sure as it didn't visit New York
until much later. [g]

OK... ;)

bagel shop in Montreal, St-Viateur Bagel.

Even they have to make chocolate chip and whole wheat cinnamon raisin bagels now because younger customers request them.

There is a demand there... ;)

an apartment upstairs.

Now that was indeed a deal... ;)

And the place smelled wonderful all the time!

I bet! :)

ttyl neb

... The refrigerator light DOES go out. Now let me out of here.

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