On Wed, 14 Nov 2007 17:17:09 CST, in rec.food.cuisine.jewish , Janet
Wilder <kelliepoodle@[EMAIL PROTECTED]
> in <473B29B4.2000007@[EMAIL PROTECTED]
> wrote:
>Nick Cramer wrote:
>> Brian Mailman <bmailman@[EMAIL PROTECTED]
> wrote:
>>> 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. [ . . . ]
>>
>> It's good that you should think of your Zayde on his Yahrzeit.
>>
>> Thanks for sharing your memories of him.
>>
>> Zay gezunt.
>>
>
>The secret to bagels is the water. There are stories abroad about a
>baker outside of New York City who paid a chemist to duplicate New York
>City water so that the bagels would taste like those made in NYC.
>
>Years ago a fellow opened a bagel bakery in Atlantic City thinking he'd
>get the early morning gambling traffic on their way home. He didn't do
>very well until he started having tanker-loads of water delivered from
NYC.
>
>We have traveled all over North America (we lived in an RV for 9 years
>and were truly "wandering Jews") and there is no where other than New
>York City, not even New Jersey, where one can purchase a great bagel.
>
>Don't get me started on bread and pizza :-)
Or pastrami, which also depends on the water. I know that sounds silly
to some, but it is im****tant. I used to make my own beer at home.
There was a long article in _Zymurgy_ (not simply the last magazine
alphabetically) about how to test your tap water. And another article
in a local brewing mag on which areas were serviced by which water
source. Water chemistry is im****tant.
--
Matt Silberstein
Do something today about the Darfur Genocide
http://www.beawitness.org
http://www.darfurgenocide.org
http://www.savedarfur.org
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