cream cheese+cured salmon, ennnnnnn......yummy!
History
A sbitenshchik (left) selling bubliks and baranki (19th century)
Contrary to legend, the bagel was not created in the shape of a stirrup to commemorate the victory of Poland’s King Jan Sobieski over the Ottoman Turks in 1683. It was invented much earlier in Krakow, Poland, as a competitor to the obwarzanek, a lean bread of wheat flour designed for Lent. In the 16th and first half of the 17th centuries, the bajgiel became a staple of the Polish national diet.[2]
There was a tradition among many observant Jewish families to make bagels on Saturday evenings at the conclusion of the Sabbath. They would not be permitted to cook during the Sabbath and, compared with other types of bread, bagels could be baked very quickly as soon as it ended.
That the name originated from beugal (old spelling of Bügel, meaning bail/bow or bale) is considered plausible by many, both from the similarities of the word and because traditional handmade bagels are not perfectly circular but rather slightly stirrup-shaped. (This, however, may be due to the way the boiled bagels are pressed together on the baking sheet before baking.) Also, variants of the word beugal are used in Yiddish and Austrian German to refer to a round loaf of bread (see Gugelhupf for an Austrian cake with a similar ring shape), or in southern German dialects (where beuge refers to a pile, e.g., of wood Holzbeuge)
Since the middle of the 19th century, bakeries on Brick Lane and the surrounding area in London have been selling bagels (the local spelling is "beigel"). In the East End of London, bagels were traditionally sold in groups of three, which were referred to as a "prial" , a "prangle" or (less commonly) a "frackle" of bagels. They were often displayed in the windows of bakeries on vertical wooden rods of up to a metre in length in racks. Allegedly, it was here, before the widespread use of refrigeration that 'beigels' would be stored in large crates of earth that had been prebaked to remove insects, bacteria and other contaminants in an effort to keep their moisture and freshness.
Three Montreal-style bagels: one poppy and two sesame.
The bagel came into more general use throughout North America in the last quarter of the 20th century, at least partly due to the efforts of bagel baker Harry Lender and Florence Sender, who pioneered the frozen bagel in the 1960s.
The Canadian astronaut Gregory Chamitoff brought the first batch of bagels into space on a 2008 Space Shuttle mission to the International Space Station:[3] 18 sesame seed bagels.[4] [5]
- Re: I LOVE bagel 半夜饿醒吃bagelposted on 01/26/2009
嘿嘿,你饿醒了,俺还没有睡呢,也饿了,找吃的去。 - posted on 01/26/2009
Oh, Lox
有位犹太佬跟我说笑话,说:你知道犹太人为什么嘴守得硬?
因为他们吃Lox(Locks)。
这样的咸Salmon片我也喜欢,再添些Caper。。。
http://www.jewishrecipes.org/jewish-foods/lox.html
Lox is salmon, typically a filet, that has been cured, and then often it is cold smoked. The cold smoking does not cook the fish, resulting in its characteristic smooth texture similar to the raw product.
Variations on the name are lox (Yiddish), lax (Swedish), laks (Norwegian and Danish) and lachs (German).
Also See: Lox Recipes
It is often served with cream cheese and / or on bagels.
Types of lox
Regular: Brined in a solution of water, salt, sometimes sugars and spices (the brine). This is called "wet brining". Then the fish may be cold smoked.
Nova or Nova Scotia lox: Similar to regular lox, but cured with a milder brine. The fish is then cold smoked. The name dates from a time when much of the salmon in New York came from Nova Scotia. Today, however, the name refers to the milder brining, as compared to regular lox, and the fish may come from other ocean areas than Nova Scotia, or even be raised on farms.
Scottish lox: A mixture of salt and sometimes sugars, spices and other flavorings are applied directly to the meat of the fish for a period of time. This is called "dry brining" or "Scottish style". The brine mixture is then rinsed off, and the fish is cold smoked.
Scandinavian lox: The fish is salt cured and cold smoked.
Gravad lox: Also known as Gravad lax or Gravlax, this is a traditional Scandinavian means of preparing lox (salmon). Gravad lox is not smoked, but it can be served in a similar fashion. The salmon is coated with a spice mixture, which often includes dill, sugars, and spices like juniper berry. It is then weighted down to force the moisture from the fish and impart the flavorings. It is often served with a sweet mustard-dill sauce.
- Re: I LOVE bagel 半夜饿醒吃bagelposted on 01/27/2009
我也爱吃bagel。这种咸三文鱼片,cheese夹bagel也常吃。 - Re: I LOVE bagel 半夜饿醒吃bagelposted on 01/27/2009
bagel好吃不好吃, 主要在于spread和topping。 salmon放在别的, 如苏打饼干也很好吃。
问一下, 那种bagel spread好吃?介绍一下。
- Re: I LOVE bagel 半夜饿醒吃bagelposted on 01/27/2009
看来草医生也是同好。基本上,往plain cheese里适量加你喜爱的东西,用搅拌机搅拌就行了。加berries, walnut, salmon都行。
草叶 wrote:
bagel好吃不好吃, 主要在于spread和topping。 salmon放在别的, 如苏打饼干也很好吃。
问一下, 那种bagel spread好吃?介绍一下。
- Re: I LOVE bagel 半夜饿醒吃bagelposted on 01/27/2009
草叶 wrote:
问一下, 那种bagel spread好吃?介绍一下。
酱豆腐:)
Einstein brothers卖好多种,除了lox的我比较喜欢sun-dried tomato & basil不过我也很少买。 - Re: I LOVE bagel 半夜饿醒吃bagelposted on 01/31/2009
谢若之, 我偷懒, 要买现成的, 有大party时可考虑自己做, 能一次性吃完。
浮生, 我没注意湾区有Einstein brothers bagel。town里有个posh bagel , 买了sun-dried tomato & basil, yumy,mmmm
我兒子最喜歡的wheat bagel eggwitch with sausage
- posted on 01/31/2009
我好象不太喜欢Einstein brothers bagel。 以前在Palo Alto住时,那里有家bagel店,好象叫Izzy's Brooklyn Bagels,可以买到新鲜刚出炉的bagel,好吃极了。每个星期六早上都去排队买。
另外,多谢你对房子的提醒,city hall 的人已经来人检查过了,说是natural aging. :-)
草叶 wrote:
谢若之, 我偷懒, 要买现成的, 有大party时可考虑自己做, 能一次性吃完。
浮生, 我没注意湾区有Einstein brothers bagel。town里有个posh bagel , 买了sun-dried tomato & basil, yumy,mmmm
我兒子最喜歡的wheat bagel eggwitch with sausage
Please paste HTML code and press Enter.
(c) 2010 Maya Chilam Foundation