Joined: Sun Oct 17, 2004 12:40 am Posts: 25451 Location: 111 Archer Ave.
Let's say that I concede the point that farm fresh ingredients can be shipped from one region to another without a notable loss in quality. Wouldn't that reinforce my point, which is that in 2012, a great bagel can be had anywhere that a capable chef wants to serve it?
Joined: Sat Oct 16, 2004 11:17 pm Posts: 13551 Location: is a jerk in wyoming Gender: Female
washing machine wrote:
Let's say that I concede the point that farm fresh ingredients can be shipped from one region to another without a notable loss in quality. Wouldn't that reinforce my point, which is that in 2012, a great bagel can be had anywhere that a capable chef wants to serve it?
yes, you're correct, dear heart, I only mean that there's preconceptions people have about that kind of thing - so if it ain't Texas BBQ or if it ain't a NYC bagel, it's crap. it's not about what constitutes the sum total of the bagel, it's about representin'
Joined: Sun Oct 17, 2004 12:40 am Posts: 25451 Location: 111 Archer Ave.
Don't get me wrong, I'm not conceding that point. I still maintain that a good bagel made with yeast and flour can be crafted anywhere, but I wouldn't dare say that any lox I get my hands on in Houston is going to be as good as fresh caught salmon, no matter how quickly the salmon delivery can get here.
There's a local brewery near me that doesn't distribute their beer any farther than a day's drive for just that reason.
Joined: Sun Oct 17, 2004 12:40 am Posts: 25451 Location: 111 Archer Ave.
I'll have no real way of knowing whether or not the St. Arnold that rebar tastes after travelling via the U.S. Mail for a few days will be of the same quality as the St. Arnold that I taste fresh from a local tap.
On a different topic, I'm a big fan of a local bagel establishment that recently opened. They make their own cream cheeses. Tried a bacon horseradish number the other day. It was really, really good.
Joined: Sun Oct 17, 2004 12:40 am Posts: 25451 Location: 111 Archer Ave.
Well I tried my first dose of lox and capers earlier this morning. I really enjoyed it (as I suspected I would.) The bagel could have been improved by freshly made cream cheese instead of Philadelphia brand, but the salmon was clean and fresh, which more than made up for it. I'm satisfied that I had a good representation of this food.
Is there a graceful way to eat this? With all of the cucumber, tomato, onion, and sprouts that came on the side, I think I made a spectacle out of myself when diving into this thing.
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