Bagels?

I like Nancy's, too, but ya gotta get over the NY bagel to enjoy them. I tend to think of them more as a roll with a hole. I love me my NY bagels, I always bring home a few sacks when I visit my daughter. A few of us have discussed starting a NY bagel smuggling operation......

[Robin Garr]

I like Nancy's, too, but ya gotta get over the NY bagel to enjoy them.

THEN DON'T CALL IT A FREAKIN' BAGEL!!!

Oops, sorry.

But seriously ... okay, sell it as a Gummi Roll. Truth in marketing!

I like Nancy's, too, but ya gotta get over the NY bagel to enjoy them. I tend to think of them more as a roll with a hole.

If I want a roll with a hole I'll get a Krispy Kreme! If I want a bagel, I want a bagel!

A few of us have discussed starting a NY bagel smuggling operation......

I used to smuggle some into South Carolina when I lived there, believe it or not they had a worse selection of bagels than Louisville! I wonder what you would be charged with if you are caught smuggling bagels?

I've been enjoying the bread product I purchased from Nancy's...

Einstein's makes a decent bagel, it's still probably the best I've had around here, although I don't believe they cook the bagels in store here, which negatively effects their quality (although the one time i've eaten there I was hung over, so maybe that was the problem).

[Robin Garr]

Einstein's makes a decent bagel, it's still probably the best I've had around here

The only Einstein's I've tried came from the airport property in the Delta wing at DTW, Detroit, and that may not be a good example. Airport properties even of relatively decent places (Chick-Fil-A, Skyline Chili) tend to suck, and I assume it's because of forced airport management overriding ownership.

But based on this limited experience, Einstein's strikes me as pretty close to Louisville's Breadworks bagel. A decent roll with a hole, but not really a bagel.

Einstein's actually makes their bagels at a central location and ships them frozen to the stores where they're baked! It probably helps promote consistency but doesn't help quality. It also explains how a small store like the one locally or the ones in airports can claim "fresh baked bagels". They're the only bagel chain I know of who does it this way.

AnneMarie, I'm with you. However, worse than bagel imposters, getting out of Louisville to get anywhere just sucks.
So, here is what I propose: we order bagels online from a reputable bagel shop, and folks can bring there favorite toppings. i.e. cream cheese, smoked salmon, meats, whatever. We just need a venue.

We have bagel sandwiches at Meridian, (breadworks) so I look at it as a conflict of interest.

I would be happy to place the order for everyone and join you elsewhere though.

Bagel offline! yea!

I'm down with that; that way, if our differences get too heated, all we can throw are bagels and toppings, and you can choose which bagel makes the cut for desired texture as authentic missiles!!!

THEN DON'T CALL IT A FREAKIN' BAGEL!!!

Oops, sorry.

But seriously ... okay, sell it as a Gummi Roll. Truth in marketing!

"Beer" is a beverage fermented from grain. All of them are beers. Granted, they're not created equal, but the point is that beer describes a product that emanates from a process, and is a way of using language to quantify a class of items. So is the word "bagel".I feel fairly confident that while the bagel produced at Nancy's may not be the same as other items referred to as bagels, that there are sufficient similarities in recipe and design to merit the use of bagel as a descriptive term.

Pilsner is beer. So is Barley Wine. They're made the same way, but differently.

If Nancy's claims to serve New York style bagels, then bring on the prosecuting attorney. Otherwise, this is not an example of flasehood in marketing!

(How often do I use an apostrophe?)

Wow - the NY haters (or as I guess I should say hay-tahs) are fast & furious! So methinks this would not be a good time to bemoan the lack of ANYWHERE around here to get a bialy?!?!?!? Just wondering...

Michele
formerly of Howard Beach, Queens
currently of J-town!

Roger, you bring up a very good point. True New York bagels are boiled in malt water before baking to give them a thicker crust. Does anyone know if Nancy's or any of the other local bagel shops do this step in their process? Of course they also must be made with high gluten flour and must be worked long enough to let the glutens develop.

As you mention with beer it's a process varies so does the final product. You may end up with a beer but is not a Pilsner beer if you change the process, same thing with bagels, you may end up with a bagel but it's not going to be a New York bagel if you make it differently.

bialys... i would sing opera for one. (of course i can't sing for beans anyway) an onion topped one! i do remember someone mentioning a place here in louisville making them. anyone remember who it was?

The now defunct Small Times Bakery in Hikes Point made them. I sure do miss the pretzel bread..

Wow - the NY haters (or as I guess I should say hay-tahs) are fast & furious! So methinks this would not be a good time to bemoan the lack of ANYWHERE around here to get a bialy?!?!?!? Just wondering...

Michele
formerly of Howard Beach, Queens
currently of J-town!

Oh! I have so worked this particular thread before. I promise to bring back a HUGE suitcase full my next visit.
We'll have a bialy ball.

Gary, let me know when you plan your next trip, I will TRY to get out of here with you!
Bialys on Grand Ave! Next to Donut plant!

I've had New Yorkers tell me the only place you can get good WHITE CASTLES is in The City.

I live in NYC and work in Louisville and I can say without hesitation that White Castle will give you the same bout of the runs regardless of the location.

I don't bother with bagels or pizza in Louisville any longer. It's better to just have my fill while I'm home than to be disappointed.

bk