General Schvantzkopf wrote:
> On Sun, 11 Nov 2007 10:19:59 -0600, Nick Cramer wrote:
>
>> I have a question about bagels. The supermarket bagels here are awful.
>> Can anyone recommend a place that makes those wonderful bagels I
>> remember from my youth? ....
> Google for a Kosher Bakery, there must be a number of them in LA....
It's my grandfather's yahrtzeit this week, and you're making me think of
him. When I was a kid, I lived off and on with my grandparents in
Bakersfield, California. Sigmund was a master baker in a kosher bakery
in Los Angeles--my family had had a bakery in Toronto--and commuted 3
days a week on, 3 days off. Because of the hours involved (apparently
he had 12-14 hour ****fts, beginning at 2:00am) I didn't see him the
first day home--he was sleeping, and most of the second as well.
I once asked his sister, still surviving, for the family bagel recipe.
She asked me, "do you want the small recipe or the big one?" I said,
knowing it was for home use, "the small one." She replied... "OK...
first get about 10 pounds of flour and a couple of gallons of water...."
<G>.
Once a year or so, we'd convince him to take a "busman's holiday,"
little did we know it really wasn't that much fun for him because it's
what he was doing all week long but to give us some pleasure he'd
consent to make bagels at home. My grandmother hated it. He'd have
ropes of dough just about everywhere, on the backs of chairs, hanging
off doorknobs, over the tops of doors, on the dining room table... And
of course, she was cleaning up stray flour for the next two weeks.
She was visiting one of her sisters who'd settled in LA and took my
brother and I to visit him in the bakery. I remember seeing him, while
he was talking to us, reaching into what seemed to me at the time a
Grand Canyon of a vat and pulling out perfectly matched handfuls of
dough for tsibblekuchen (onion rolls) to rise on trays. Each one the
same size and weight, just doing it entirely by feel.
B/, moderator hat off
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