Feed Us Back: Comments of the Week


– 65 percent of you say New York bagels are the real deal. Not that Montreal doesn’t have its defenders. Food Guy Montreal:

OUR bagels are tasteless? Smaller they may be. Crispier, perhaps, but they are NOT crispy in any way shape of form. Dry? Oh no no no no no no. They are most certainly not dry. They deliver the delightful chewyness that NY bagels do not deliver. I find NY bagels dough-ier if that makes sense. They are commonly referred to as “rolls with a hole” which is exactly what they are.

But rumblegut (great handle, btw) will not stand for such blasphemy:

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The Great Bagel Debate: Montreal v. NYC


A little over a month ago I ventured to the FAR NORTH with my new hubbie (Romeo).  That’s right folks, I’m talking about Canada.  We spent a little under a week in Montreal, an exceedingly charming city full of appealing, beautiful, smiling, amiable people who seemed to do almost everything better than their southern neighbors.

Our luggage arrived at baggage claim within mere seconds of us exiting the secure area and public transportation was far-advanced and gloriously easy to understand. The city was thoroughly walkable and every neighborhood left us gasping at its beauty. Nearly everyone was bilingual yet didn’t look down on us for our inability to speak French. The food courts were full of healthy food: fresh and delicious and diverse. The more upscale dining joints were completely comfortable with my food limitations and whipped up thoroughly decadent dishes.

Everything was beautiful, perfect and French Canadian.  I was in love.

I was eager to try one particular morsel of Montreal cuisine that I had heard about from all the Canucks I’ve ever known:  The Montreal bagel.

Every Canuck I’ve come across has sung the praises of the Montreal bagel, asserting its clear superiority over the New York bagel.  As it was hard for me, the daughter of a New York Jew, to imagine any way of improving on a genuine New York bagel (far easier to improve on the piss-poor excuse for bagels we tend to encounter in DC), I couldn’t wait to try this mythic culinary invention.

Would the Montreal bagel stand up to my expectations? And what’s the difference between a Montreal bagel and a NYC bagel anyway? Answers after the jump….

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ES Local: Quest for Lox and a Schmear

That's what I call a bagel.

That's the whole package right there.

Editor’s Note: New contributor Elle joins the DC-based ES team with — what else — a DC rant. Welcome, Elle, and good luck on your quest!

I’m on a hunt. No, a quest. A quest to capture a surprisingly elusive prize: an awesome bagel (toasted!) that comes with awesome cream cheese (on both sides!) and awesome lox, somewhere (anywhere!) in DC.

On New Year’s Day, a friend of mine hosted a “hangover brunch” at her parents’ place in Manhattan. A few DC folks made the trip up to NYC for the NYE festivities, and our resident New Yorker was treating us to an impressive spread of quiche and French toast and Bellinis and….goodness, I can’t even remember everything she put out. But in addition to those made-from-scratch offerings, she had a bag of fresh bagels from Pick-a-Bagel and a heaping plate of lox.

My initial reaction? Something along the lines of “omgsofreakinggood.” I managed to polish off a pair of perfectly doughy, chewy bagels piled up with cream cheese and thinly sliced lox in a blink. Then it occurred to me that maybe decorum dictated I should stop hogging that heaping plate all to myself.

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Feed Us Back: Comments of the Week


You ESers to all worked up this week, particular about the definition of a foodie. Nicky:

I think it’s funny that this question even comes up in this day and age. Are you telling me that people like Heidi Swanson at 101 Cookbooks are not foodies? I think people would be surprised to find out many of the foodies they know and love are vegetarian. Watch your backs meat eating foodies we are right on your tails.

erica has a better idea than posting calorie counts at fast food restaurants:

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