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What's on your bagel? - Page 2 — Brooklynian

What's on your bagel?

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Comments

  • veets
    veets
    Carnivore wrote: [quote=veets]I rarely eat them but when I do I have a plain bagel with cream cheese (a shmeer and not globbed) and a nice slice of nova lox. Belly lox ( the salty one) never got bought in my house when I was a kid so to me lox is only nova.
    BrooklynJack wrote: Philadelphia full fat cream cheese and Fairway Norwegian lox
    That's smoked salmon, not lox, right? Lox is cured, not smoked, and is much saltier than smoked salmon. I never get lox unless I make it myself (really easy to do with good quality raw salmon fillet, sugar and salt with or without herbs).

    I won't play expert on this.. Grav "lox" is cured.. I make it all the time.. Salmon combined with salt, sugar, sometimes cognac and dill.. ..left in frig being pounded down by heavy weights... takes 2 days to happen... very good.

    But that is not Nova lox...

    So someone google it or tell us from your experience as an expert on this subject.
  • belzjm
    belzjm
    everything bagel with plain cream cheese.

    not toasted.

    one of my most favorite snacks. walked by h&h tonight on my way home from work and stopped in and picked up a piping hot everything bagel for the way home.
  • dw438
    dw438
    Pumpernickel.
    Plain.
  • ringrunner
    ringrunner
    I'd like an everything with nothing please
  • carnivore
    carnivore
    veets wrote: I won't play expert on this.. Grav "lox" is cured.. I make it all the time.. Salmon combined with salt, sugar, sometimes cognac and dill.. ..left in frig being pounded down by heavy weights... takes 2 days to happen... very good.

    But that is not Nova lox...

    So someone google it or tell us from your experience as an expert on this subject.
    Exactly. I don't think Nova is "lox". It's smoked, not cured.
  • mixergirl
    mixergirl
    Recently I had what is called a "Montreal Bagel" which is supposedly the original bagel. It's a lot less doughy and has a slightly different flavor. After having this kind of bagel, I prefer it to the New York style ones. I am pretty sure there is no place around here that makes them (I had them up in Vermont). And, just to stay on topic, I like an everything bagel with veggie cream cheese, sliced tomato and red onion.

    http://en.wikipedia.org/wiki/Montreal_bagel
  • turtle95
    turtle95
    I like peanut butter on a toasted bagel...good before going on a long run.
  • carmen
    carmen
    i feel like an outsider- I've never had lox/salmon on a bagel.
  • jamzer
    jamzer
    Mamacita wrote: Jamzer I like the way you think. I was with you the bagels, with you on cream cheese, ok on white fish sure, liking the red onion and samon then you said it "a squeeze of lemon" and I started to droll.
    The beautiful wife did the shopping at Fairway on Saturday and forgot the eastern gaspe. :cry: :x I just started to talk to her again this morning.
  • carnivore
    carnivore
    Carmen wrote: i feel like an outsider- I've never had lox/salmon on a bagel.
    That is an untenable situation. You must remedy it this weekend. Stop by Bagel Hole or Terrace Bagels and try it ASAP! :D
  • carnivore
    carnivore
    mixergirl wrote: Recently I had what is called a "Montreal Bagel" which is supposedly the original bagel. It's a lot less doughy and has a slightly different flavor. After having this kind of bagel, I prefer it to the New York style ones. I am pretty sure there is no place around here that makes them (I had them up in Vermont). And, just to stay on topic, I like an everything bagel with veggie cream cheese, sliced tomato and red onion.

    http://en.wikipedia.org/wiki/Montreal_bagel
    I tried the bagels at Fairmount Bagel Bakery in Montreal last year and thought they were great, although not quite as great as a top NY bagel. I loved that like a real old-school NY bagel, they weren't gigantor.
  • shekb
    shekb
    Pumpernickel, shmear and lox.

    I think the "original bagel" is a Polish thing...from what I've seen on the tee-vee, they're a lot thinner than their American cousins.
  • fivefifths
    fivefifths
    I have never seen anyone talk about bagels so much in my entire life. Wow.
  • sjknoll
    sjknoll
    fivefifths wrote: I have never seen anyone talk about bagels so much in my entire life. Wow.
    That's because if you live/are from NY it's a way of life!

    I like too many things on my bagel to list, but let's just say really good egg salad on a doughy whole wheat bagel makes me very happy.
  • fivefifths
    fivefifths
    sjknoll wrote:
    That's because if you live/are from NY it's a way of life!
    I have been here on and off for 37 years and was mostly raised here and it just ain't that deep to me.
  • abs276
    abs276
    pumpernickel toasted with strawberry cream cheese

    cinnamon raisin toasted with strawberry cream cheese

    everything toasted with strawberry cream cheese....
  • drano
    drano
    Microwaved Lender's Cinnamon Raisin with vanilla cake frosting.
  • meganlibrarian
    meganlibrarian
    mixergirl wrote: Recently I had what is called a "Montreal Bagel" which is supposedly the original bagel. It's a lot less doughy and has a slightly different flavor. After having this kind of bagel, I prefer it to the New York style ones. I am pretty sure there is no place around here that makes them (I had them up in Vermont). And, just to stay on topic, I like an everything bagel with veggie cream cheese, sliced tomato and red onion.

    http://en.wikipedia.org/wiki/Montreal_bagel
    Where in Vermont? I'm visiting the Green Mountain State this week, and even a Montreal-style bagel would be a welcome reprieve from Lender's! :)
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