[kokopuffs]

Is there a windowpane in the middle of that disk?

[bagelmen Int.]

now i can live up to my name. i hope to one day have my bagel house. i have made some at home with some active dry yeast and that makes a slight diffrence, but thats for a kosher bagel. and i hope to one day make the best **** bagel ever.

[ED BUCHANAN]

Originally Posted by bagelmen Int.

now i can live up to my name. i hope to one day have my bagel house. i have made some at home with some active dry yeast and that makes a slight diffrence, but thats for a kosher bagel. and i hope to one day make the best **** bagel ever.

Having lived in NY for a long time, I am wondering"" What is a Kosher Bagel''' Most of them are Parve. So they go with either meat or dairy at different meals or times.

[petalsandcoco]

Chef ED,

I know that you know all about Bagels, the ones here, in Montreal,
contains malt, egg and no salt. They are boiled in honey sweetened water.
The bagels are baked in wood-fired oven.

Unlike the oversized two inch specials you see at some of the stores around here.
simplement , vidange !

It takes me an hour and a half to go to the St. Viateur Bagel Store and the owner hand picks them for you and puts them in a brown paper bag. Quelle Service !
It does not get better than that.

Petals

[ED BUCHANAN]

They are boiled in NY also . and have malt and honey . These are called water bagels BUT
lye is added to water as the hoter the water the better the bagel. Where you are by adding honey to water it will also make it hotter as any form of sugar added will make water boil at higher point.

[petalsandcoco]

To make the water hotter by adding LYE .... a real science.

Cream cheese and lox (sometimes transparent onions and capers )......my heart goes pitter patter.

Sometimes I put cream cheese and strawberry jam, tastes like some sort of cheesecake.

A perfect supper anytime !!!!

Finely executed dishes in the day to a soulful "Bay-guy-leh" at night....I'll take the bagel , thanks.

Petals

[boar_d_laze]

The lye does raise the boiling point very slightly, but only very slightly; the concentration is far too low to do much, around 1%. What it does do are the same things it does for pretzels -- calm the nerves of Eastern European bakers who've always done it that way, and aid in browning when the bagels are subsequently baked.

BDL

[bagelmen Int.]

Originally Posted by bagelmen Int.

now i can live up to my name. i hope to one day have my bagel house. i have made some at home with some active dry yeast and that makes a slight diffrence, but thats for a kosher bagel. and i hope to one day make the best **** bagel ever.

AS far as kosher, i believe its a jewish tradition. there is many recipies and that they use for their sabbath and they call them kosher. please dont quote me, but i think that is what kosher means.

[boar_d_laze]

Not quoting you, but no. It isn't.

BDL

[Ishbel]

Great bagels in London - particularly in the old Jewish bakeries in East London and nowadays Finchley.

They pronounce them 'by gehls' - probably the cockney influence on Eastern European immigrant accents!

[bagelmen Int.]

i would say i need to travel across america and more. And not just to learn about bagels, so that i have that experience to talk about. ofcourse adding bagels to that experience would be great, something i could add to my bagel house some day.

[bagelmen Int.]

Originally Posted by boar_d_laze

Not quoting you, but no. It isn't.

BDL

i guess i was misguided. i saw it in youtube. sorry about that.

[bagelmen Int.]

hey chef ed. ill try not to forget about the wood fire ovens. ill think about it for my bagel house. thanks

[bagelmen Int.]

Originally Posted by petalsandcoco

To make the water hotter by adding LYE .... a real science.

Cream cheese and lox (sometimes transparent onions and capers )......my heart goes pitter patter.

Sometimes I put cream cheese and strawberry jam, tastes like some sort of cheesecake.

A perfect supper anytime !!!!

Finely executed dishes in the day to a soulful "Bay-guy-leh" at night....I'll take the bagel , thanks.

Petals

What is LYE?

[boar_d_laze]

Originally Posted by bagelman Int.

i guess i was misguided. i saw it in youtube. sorry about that.

No need to be sorry.

Jewish dietary law is called kashrut (sometimes written or pronounced kashruth, with an "h" -- long story). Kosher is the Yiddish/Hebrew adjective describing things which fall within the law, while treif is the term to describe things which are well outside the law.

It's not just a matter of ingredients, but combinations of ingredients and practices which can be kosher or not. Kashrut has nothing to do with shabat (the sabbath).

One combination which isn't allowed is combining milk with meat.

The term "kosher bagel" usually means one of two things. The two most common is that the bagel was made in a kosher kitchen; was only handled according to kashrut afterwards; and observant Jews are permitted to eat them. Or, that the bagel is pareve, i.e., made without milk or meat, and may be eaten during a meal which includes either.

If you see "kosher" applied to some bagels but not others on the same menu, it's the second meaning.

Not all Jews keep kosher. Of those that do, not all follow kashrut to the same degree or in exactly the same way. When in doubt, ask -- preferably the person you're trying to feed.

Hope this helps,
BDL