Bialys and Bagels

"James Silverton" <[email hidden]> wrote in message
news:2MIri.29622$Bb1.11175@trnddc02...

Quoted message said:

Hello, All!

I have not researched this matter but my impression is that bialys are
*not* boiled before baking and bagels are. The other major difference is
that bialys don't have a hole but a depression, almost always with chopped
onion in it.

A lot of people say that you can't get good bagels or bialys outside New
York City but those from Bethesda Bagels here are up to NYC standards,
IMHO. Whole Foods sells quite good bagels but they are only for
emergencies :-)

James Silverton
Potomac, Maryland

Here is an excellent recipe for bialys - Bernard Clayton
http://www.recipelink.com/ch/2004/october/newcompletebookofbreads3.html

I have made this recipe. I recommend it.
There are bagel lovers and bialys lover. I tend to be the bialys lover.
Dee Dee

James Silverton wrote:

Nothing to do with your message, but one of your headers is set to:

Quoted message said:

Content-Type: text/plain; format=flowed; charset="windows-1256";

Char set windows-1256 is Arabic. Lately I've seen posts set to Greek
and ISO-Hebrew, but all English content.

Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

Dee Dee said:

"James Silverton" <[email hidden]> wrote in message

news:2MIri.29622$Bb1.11175@trnddc02...

Quoted message said:

Hello, All!

Quoted message said:

I have not researched this matter but my impression is that bialys are
*not* boiled before baking and bagels are. The other major difference is
that bialys don't have a hole but a depression, almost always with chopped
onion in it.

Quoted message said:

A lot of people say that you can't get good bagels or bialys outside New
York City but those from Bethesda Bagels here are up to NYC standards,
IMHO. Whole Foods sells quite good bagels but they are only for
emergencies :-)

Quoted message said:

James Silverton
Potomac, Maryland

Here is an excellent recipe for bialys - Bernard Claytonhttp://www.recipelink.com/ch/2004/october/newcompletebookofbreads3.html

I have made this recipe. I recommend it.
There are bagel lovers and bialys lover. I tend to be the bialys lover.
Dee Dee

I am a bit dubious about the onion flakes. Any suggestions on how to
use 'real' onions?

John Kane, Kingston ON Canada

"John Kane" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Quoted message said:

Here is an excellent recipe for bialys -

Bernard Clayton
http://www.recipelink.com/ch/2004/october/newcompletebookofbreads3.html

Quoted message said:

Quoted message said:

I have made this recipe. I recommend it.
There are bagel lovers and bialys lover. I tend to be the bialys lover.
Dee Dee

I am a bit dubious about the onion flakes. Any suggestions on how to
use 'real' onions?

John Kane, Kingston ON Canada

I am dubious also. So I fry an appropriate (my estimation) amount of onions
to a well-done point (not necessarily browned). You can use a blender to
blend the oil, salt altogether. But I think you will want the poppy seeds
to stay whole and lovely. :-)
Dee Dee

John Kane said:

Quoted message said:

Here is an excellent recipe for bialys - Bernard
Claytonhttp://www.recipelink.com/ch/2004/october/newcompletebookofbreads3.html

I have made this recipe. I recommend it.
There are bagel lovers and bialys lover. I tend to be the bialys lover.
Dee Dee

I am a bit dubious about the onion flakes. Any suggestions on how to
use 'real' onions?

John Kane, Kingston ON Canada

1 small onion, diced (1/4 inch pieces), slowly cooked in butter until they
take on color, just caramelized to add a bit of sweetness.
--
Change Cujo to Juno in email address.

l, wrote on Tue, 31 Jul 2007 19:24:05 GMT:

??>>> Here is an excellent recipe for bialys - Bernard
??>>>
Claytonhttp://www.recipelink.com/ch/2004/october/newcompletebookofbreads3.html
??>>>
??>>> I have made this recipe. I recommend it.
??>>> There are bagel lovers and bialys lover. I tend to be
??>>> the bialys lover. Dee Dee
??>>
??>> I am a bit dubious about the onion flakes. Any
??>> suggestions on how to use 'real' onions?
??>>
??>> John Kane, Kingston ON Canada

I've never made bialys so I'm not, perhaps, a reliable source
but I have added more onion on reheating a frozen bialy. My
technic is to chop the onion, sprinkle a teaspoon or so salt on
it and then water to just cover, drain and rinse after 20
minutes. It's based on Greek salad making methods.

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

Default User said:

James Silverton wrote:

Nothing to do with your message, but one of your headers is set to:

Quoted message said:

Content-Type: text/plain; format=flowed; charset="windows-1256";

Char set windows-1256 is Arabic. Lately I've seen posts set to Greek
and ISO-Hebrew, but all English content.

The windows-1256 encoding has the usual Latin (English,
etc.) alphabet in upper and lowercase for the usual
ASCII-code values, then has arabic script glyphs for a
number of the higher codes.

Here's a translation table:

http://www.microsoft.com/globaldev/reference/sbcs/1256.mspx

And here's the table for iso-8859-1 (windows-28591),
the default for standard webpages:

http://www.microsoft.com/globaldev/reference/iso/28591.mspx

The first 128 codes are identical in the two tables.
Most of the latter 128 are not, but a few are.

--Blair

Dee Dee said:

"John Kane" <[email hidden]> wrote in message

news:[email hidden]...

Quoted message said:

Quoted message said:

Here is an excellent recipe forbialys-

Bernard Claytonhttp://www.recipelink.com/ch/2004/october/newcompletebookofbreads3.html

Quoted message said:

Quoted message said:

I have made this recipe. I recommend it.
There are bagel lovers andbialyslover. I tend to be thebialyslover.
Dee Dee

Quoted message said:

I am a bit dubious about the onion flakes. Any suggestions on how to
use 'real' onions?

Quoted message said:

John Kane, Kingston ON Canada

I am dubious also. So I fry an appropriate (my estimation) amount of onions
to a well-done point (not necessarily browned). You can use a blender to
blend the oil, salt altogether. But I think you will want the poppy seeds
to stay whole and lovely. :-)
Dee Dee

This sounds fine. I was not sure of the consistancy I'd want for
'real' onions Thanks.

Let's see: Made 8 loaves of bread Monday, perhaps I'll wait and try
the bialys this weekend.
John Kane, Kingston ON Canada

not -l said:

John Kane said:

Quoted message said:

Here is an excellent recipe forbialys- Bernard
Claytonhttp://www.recipelink.com/ch/2004/october/newcompletebookofbreads3.html

Quoted message said:

Quoted message said:

I have made this recipe. I recommend it.
There are bagel lovers andbialyslover. I tend to be thebialyslover.
Dee Dee

Quoted message said:

I am a bit dubious about the onion flakes. Any suggestions on how to
use 'real' onions?

Quoted message said:

John Kane, Kingston ON Canada

1 small onion, diced (1/4 inch pieces), slowly cooked in butter until they
take on color, just caramelized to add a bit of sweetness.

Thanks sounds excellent
John Kane, Kingston ON Canada

On Jul 31, 3:59 pm, "James Silverton" <[email hidden]>

Quoted message said:

l, wrote on Tue, 31 Jul 2007 19:24:05 GMT:

??>>> Here is an excellent recipe forbialys- Bernard
??>>>
Claytonhttp://www.recipelink.com/ch/2004/october/newcompletebookofbreads3.html
??>>>
??>>> I have made this recipe. I recommend it.
??>>> There are bagel lovers andbialyslover. I tend to be
??>>> thebialyslover. Dee Dee
??>>
??>> I am a bit dubious about the onion flakes. Any
??>> suggestions on how to use 'real' onions?
??>>
??>> John Kane, Kingston ON Canada

I've never madebialysso I'm not, perhaps, a reliable source
but I have added more onion on reheating a frozen bialy. My
technic is to chop the onion, sprinkle a teaspoon or so salt on
it and then water to just cover, drain and rinse after 20
minutes. It's based on Greek salad making methods.

This sounds completely different from Dee Dee and no-I 's recipes.
Another thing to try. 🙂 Thanks

John Kane, Kingston ON Canada

"John Kane" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Dee Dee said:

"John Kane" <[email hidden]> wrote in message

news:[email hidden]...

Quoted message said:

> Here is an excellent recipe forbialys-

Bernard
Claytonhttp://www.recipelink.com/ch/2004/october/newcompletebookofbreads3.html

Quoted message said:

> I have made this recipe. I recommend it.
> There are bagel lovers andbialyslover. I tend to be thebialyslover.
> Dee Dee

John Kane, Kingston ON Canada

John, if you are interested in bagels and bread, there is a lot of
information on alt.bread.recipes. So many really knowledgeable people
there. It is not an active group, but someone with some expertise will
always answer you.

A discussion had taken place about purchased bagels. And here is my thankful
reply to one of the regulars on the group who is one of those with years of
knowledge.
http://tinyurl.com/2lsqyo

Here is my first bialysis picture. You can double click and you see that the
onion is not a perfect onion in all cases. There is a piece here and there
that shows up. I like things in an imperfect way sometimes.
http://tinypic.com/view.php?pic=66kfvjm

Dee Dee

James Silverton said:

Hello, All!

I have not researched this matter but my impression is that
bialys are *not* boiled before baking and bagels are. The other
major difference is that bialys don't have a hole but a
depression, almost always with chopped onion in it.

I'm not a bialy fan and never looked up a recipe.

Quoted message said:

A lot of people say that you can't get good bagels or bialys
outside New York City but those from Bethesda Bagels here are up
to NYC standards, IMHO. Whole Foods sells quite good bagels but
they are only for emergencies :-)

I've been on vacation for over 2 weeks and this is the first time I've
been able to read rfc on a "real" news reader (google groups isn't
real AFAIC), so sorry this reply is late.

"People say" isn't good enough for me anymore. I went on the ulitmate
bagel quest in Manhattan and it was a real snipe hunt. There ain't no
such thing! It was always someplace I wasn't. At the time, we had a
bagel place here in San Francisco that blew every so called NY bagel I
tried completely out of the water. Now - Holy Bagel is out of
business for reasons unknown to me, so there is no place that makes a
decent bagel anymore IMO.

On Sat, 04 Aug 2007 20:45:47 -0700, sf

see_reply_address_at_gmail_dot_com said:

James Silverton said:

Hello, All!

I have not researched this matter but my impression is that
bialys are *not* boiled before baking and bagels are. The other
major difference is that bialys don't have a hole but a
depression, almost always with chopped onion in it.

I'm not a bialy fan and never looked up a recipe.

Quoted message said:

A lot of people say that you can't get good bagels or bialys
outside New York City but those from Bethesda Bagels here are up
to NYC standards, IMHO. Whole Foods sells quite good bagels but
they are only for emergencies :-)

I've been on vacation for over 2 weeks and this is the first time I've
been able to read rfc on a "real" news reader (google groups isn't
real AFAIC), so sorry this reply is late.

"People say" isn't good enough for me anymore. I went on the ulitmate
bagel quest in Manhattan and it was a real snipe hunt. There ain't no
such thing! It was always someplace I wasn't. At the time, we had a
bagel place here in San Francisco that blew every so called NY bagel I
tried completely out of the water. Now - Holy Bagel is out of
business for reasons unknown to me, so there is no place that makes a
decent bagel anymore IMO.

Western Bagel here in Southern California makes a pretty good bagel.
We buy them at the bakery on Sepulveda Blvd the same day they are
made. They do ship to other states (and Northern California), but I
don't know what the shipping delay does to the bagels.

Check out http://www.westernbagel.com/loc_index.php for locations.

It's like buying San Francisco sourdough bread her in SoCal. It's
nothing like buying the same bread in San Francisco. I'm still
looking for good sourdough bread here in the Valley.

Ron