View Single Post
Old 08-13-2013, 04:27 AM   #39
whizzerwheel OP
Using Occam's Razor
whizzerwheel's Avatar
Joined: Aug 2006
Location: Settled In
Oddometer: 1,261
Originally Posted by Jim K. View Post
You are a brave man! I'm sure several of our New York brothers might dispute your claims for Montreal Bageldom. In fact, I'm in general agreement about the culinary expertise among the Quebecois. Every trip I've taken to Quebec results in an extra 5 pounds of rider weight on the return trip. In re: Bagels, however, though I've never tried Montreal bagels, (en Quebec je prefer brioche), I have to say that I used to work a consult job at Mt Sinai several weekends a month. My breakfast bagel down on Manhattan's lower E. side would be very hard to beat.

BTW: Couldn't agree more about REAL maple syrup. I've read that mass market stuff like Log Cabin, etc. is only required to have 4% maple syrup. The other 96% is ....? Stuff that's sold as "table syrup" has no need to have even been near a maple tree. It's 100% petroleum byproduct....or something.
Jim K,

Hold the least until after I have my cholesterol rechecked in September...although andycap didn't....hold back that is...

Now...don't want to have the Gangs of New York coming north to "readjust my perspective" but the NY bagel just doesn't cut the mustard so to a head to head contest...just sayin...

Here's a properly fixed bagel....

Of course they do stand alone, and may not need any fixins...

Oh, in case you were wondering....Schwartz's does catering too...

Citizens are asleep, and the media plays a bedtime story.
Costa Rica, Two Up:
A Weekend Bagel Tour:
WR's in NH and Maine:
whizzerwheel is offline   Reply With Quote