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GaryF

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Re: Maya Bagel Express

by GaryF » Thu Feb 11, 2021 5:46 am

FWIW- Gourmet Provisions gets a supply of NYC H&H Bagels every Wednesday.
Boy, with this discussion I sure wish I was eating carbs!
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Robin Garr

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Re: Maya Bagel Express

by Robin Garr » Thu Feb 11, 2021 8:16 am

Jay M. wrote:Has anyone made bagels at home? Recipe in The Bread Bible has me intrigued and so I intend to buy some “Non-Diastatic Malt Powder” from King Arthur. Apparently, that’s a key ingredient. Will use LWC water.

I made some years ago using Bernard Clayton's bread book. They were a lot of work, they were small but good, and probably too much trouble to make again. :)
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Richard S.

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Re: Maya Bagel Express

by Richard S. » Mon Feb 15, 2021 10:49 am

I think a major part of the appeal of the bagels found in New York is just the fact that you're in New York when eating them. Kind of like how Italian food tastes just a bit different when there's a poster of Frank Sinatra's mugshot on the wall.
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Robin Garr

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Re: Maya Bagel Express

by Robin Garr » Mon Feb 15, 2021 1:01 pm

Good theory, Rich. That certainly applies to drinking wine in Europe! But I dunno ... I spent summers in New York as a teen-ager and lived there for the first half of the '90s. I think I. soaked up enough of the culture to get over the "special occasion" thing. But I still think NYC bagels are distinctive.
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Gary Guss

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Re: Maya Bagel Express

by Gary Guss » Mon Feb 15, 2021 5:59 pm

Really like Bernard Claytons bread book!

GG
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Robin Garr

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Re: Maya Bagel Express

by Robin Garr » Mon Feb 15, 2021 6:49 pm

It was a classic! Still is, although I've moved on to Peter Reinhart for most of my bread making.
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