I have never seen a Mexican eat a bagel. Wonder if all those bagel makers have their green cards?
6
I don’t understand butthole bread, I mean bagels.
If a steak was as tough as this “bread”, I would send it back. I have all my teeth and eating one makes me feel like I need prescription strength Polident.
This may be more of an indictment of Panera.
4
Nice to see Sol Rosenberg is doing well for himself. I hope brought his shoes, so he has them.
3
Looking at that Deli makes me want a hot Pastrami on a real NY water roll.
8
Nothing like a good Jewish made bagel.
We used to have a bagelry up here in North Maine that rivaled anything from NYC, but alas, it went tits up.
9
“I’ve never seen a Mexican eat a bagel.”
I’ve never seen a Mexican with a cold.
4
I had to stop the video. Some of them weren’t wearing gloves, and the ones that were, weren’t wearing hair nets. Gross.
7
Anonymous.
I didn’t exactly quote you correctly. Sorry. I’m a tad distracted by things unseen right now.
(Reaches for planchette to continue conjuring up the spirits…)
4
That’s a joke for those who may be concerned. I’d no sooner touch a Ouija board than MJA would reach to eat a bagel made by Enrique!
3
Real NY bagels are boiled before baking. It appears that these guys didn’t boil them. Does Worst Mayor Ever, Bill deBlasio now regulate the bagel industry by applying water consumption regulations?
4
Bagels are fun to make at home but, I prefer the boiling method. They taste great but not a good as a real NY deli bagel and NY coffee in a paper cup. OK, now I have to check the freezer for a sesame bagel.
4
Well, I’ve been doing it all wrong.
3
What is in the ‘starter?’
.they make sure gluten forms? Are they trying to kill us?!
1
Bagel makers have special tools for poking holes in the bagel dough. The longer the tool, the better they poke. These bagel poker specialists are well respected and well paid.
The trick is to do it one manly thrust. The bagel poker professional must break through the dough quickly and cleanly with no residue left on his tool. The whole thing should not take longer than 2 seconds, then, he moves on to the next bagel. An experienced bagel poker can poke through hundreds of bagels a day.
Then, he goes home exhausted but well satisfied.
1
The bagels here in Indiana are awful! They taste like regular bread, but just formed into a donut shape. What you see is NOT what you get !
I have never seen a Mexican eat a bagel. Wonder if all those bagel makers have their green cards?
I don’t understand butthole bread, I mean bagels.
If a steak was as tough as this “bread”, I would send it back. I have all my teeth and eating one makes me feel like I need prescription strength Polident.
This may be more of an indictment of Panera.
Nice to see Sol Rosenberg is doing well for himself. I hope brought his shoes, so he has them.
Looking at that Deli makes me want a hot Pastrami on a real NY water roll.
Nothing like a good Jewish made bagel.
We used to have a bagelry up here in North Maine that rivaled anything from NYC, but alas, it went tits up.
“I’ve never seen a Mexican eat a bagel.”
I’ve never seen a Mexican with a cold.
I had to stop the video. Some of them weren’t wearing gloves, and the ones that were, weren’t wearing hair nets. Gross.
Anonymous.
I didn’t exactly quote you correctly. Sorry. I’m a tad distracted by things unseen right now.
(Reaches for planchette to continue conjuring up the spirits…)
That’s a joke for those who may be concerned. I’d no sooner touch a Ouija board than MJA would reach to eat a bagel made by Enrique!
Real NY bagels are boiled before baking. It appears that these guys didn’t boil them. Does Worst Mayor Ever, Bill deBlasio now regulate the bagel industry by applying water consumption regulations?
Bagels are fun to make at home but, I prefer the boiling method. They taste great but not a good as a real NY deli bagel and NY coffee in a paper cup. OK, now I have to check the freezer for a sesame bagel.
Well, I’ve been doing it all wrong.
What is in the ‘starter?’
.they make sure gluten forms? Are they trying to kill us?!
Bagel makers have special tools for poking holes in the bagel dough. The longer the tool, the better they poke. These bagel poker specialists are well respected and well paid.
The trick is to do it one manly thrust. The bagel poker professional must break through the dough quickly and cleanly with no residue left on his tool. The whole thing should not take longer than 2 seconds, then, he moves on to the next bagel. An experienced bagel poker can poke through hundreds of bagels a day.
Then, he goes home exhausted but well satisfied.
The bagels here in Indiana are awful! They taste like regular bread, but just formed into a donut shape. What you see is NOT what you get !