Quoting Nancy Backus to Jim Weller <=-

I had not heard of an "Everything Bagel" until the subject came up
here. So I googled and now I know ...
Title: Everything Bagel Seasoning
Categories: Spice, Mixture, Breads
Servings: 1 half cupful
2 TB poppy seeds
1 TB white sesame seeds
1 TB black sesame seeds
1 TB + 1 tsp dried minced garlic
1 TB + 1 tsp dried minced onion
2 ts flaked sea salt or coarse salt

I've usually decided that it's too much of a muchness for the top of a bagel... so prefer to get the more simple versions...

Agreed. A proper bagel can come plain or salted or sprinkled with
poppy seeds or sesame seeds. And they don't have garlic or onions
(or raisins and cinnamon either for that matter).

Round rolls with garlic or onions in them are not bagels, they are bialys. Similar but different.

Coming up next in my file of newly formatted recipes, I came across
this while checking out mignonette sauce. (The original French
version was simply minced shallots, cracked pepper and vinegar,
traditionally served with raw oysters. This Texas version is a
stretch.)

MMMMM-----Meal-Master - formatted by MMCONV 2.10

Title: Grilled Sea Bass With Tomatillo Mignonette
Categories: Grill, Fish, Sauces, Spice
Servings: 4

3 tomatillos, julienned or
thinly sliced
1 md shallot, julienned or thinly
sliced
1/3 c lime juice
1/2 ts kosher salt
1 Lb sea bass
1/2 ts cracked black pepper
1/2 ts cumin
no-stick cooking spray, as
needed

In a small bowl, combine tomatillos, shallots, lime juice, and salt,
mix well to combine. Cover and refrigerate at least 30 minutes.

Option add minced jalapenos if desired.

While mignonette is marinating preheat grill to 350 F or medium-
high heat.

Season sea bass with salt, pepper, and cumin. Spray grill and fish
with a generous amount of cooking spray.

Grill flesh side down, skin side up 3 to 5 minutes before rotating
fish a quarter turn and cooking an additional 3 to 5 minutes.

Flip when fish has nice grill marks and finish cooking skin side
down until internal temperature reaches 145 F.

The H-E-B Supermarket chain in Texas

From: Www.Heb.Com

MMMMM-------------------------------------------------

Cheers

Jim


... How come unicorns are fake but giraffes real?

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JIM WELLER wrote to NANCY BACKUS <=-

I had not heard of an "Everything Bagel" until the subject came up
here. So I googled and now I know ...
Title: Everything Bagel Seasoning
Categories: Spice, Mixture, Breads
Servings: 1 half cupful
2 TB poppy seeds
1 TB white sesame seeds
1 TB black sesame seeds
1 TB + 1 tsp dried minced garlic
1 TB + 1 tsp dried minced onion
2 ts flaked sea salt or coarse salt

I've usually decided that it's too much of a muchness for the top
of a bagel... so prefer to get the more simple versions...

Agreed. A proper bagel can come plain or salted or sprinkled with
poppy seeds or sesame seeds. And they don't have garlic or onions
(or raisins and cinnamon either for that matter).

Round rolls with garlic or onions in them are not bagels, they are
bialys. Similar but different.

Don't tell Panera. Their bagel menu includes:

Cherry-Vanilla Bagel
Cinnamon Crunch Bagel
Blueberry Bagel
Everything Bagel
Cranberry Bagel
Whole Grain Bagel
French Toast Bagel
Sesame Bagel
Asiago Cheese Bagel
Sprouted Grain Bagel Flat
Cinnamon Swirl & Raisin Bagel
Chocolate Chip Bagel
Plain Bagel

Their website claims that the "bagels" are sourdough .... believe as
much of that as you want to. Bv)=

Here's what I know about the subject .....

Made of wheat dough, both bagel and bialy are similar in their looks
and similar in their ingredients. Both Bagel and Bialy are considered
to have originated from Poland.

Bialy is a flat bread roll that is made from gluten flour. Ingredients
like chopped onions and poppy seeds form the top of Bialy. On the other
hand, Bagel is a bread roll that contains malt.

Bagels are boiled (briefly) before baking. Bialys are not.

Bagels are/can be sweet. Bialys contain no sugar.

Bagels have a hole in the centre. Bialys just a depression.

Bialy is the shortened form of bialystoker kuchen. Bagel has
been originated from ‘Beaugal’, which means bail or bow or bale.

Both are tasty. Especially with a schmear.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: New York Bialys
Categories: Breads, Ethnic
Yield: 16 Servings

2 c Warm (110°F/43°C) water
1 pk Yeast
2 ts Sugar
2 1/2 ts Coarse kosher salt
1 1/4 c Gluten flour
3 1/2 c All purpose flour

MMMMM--------------------------TOPPING-------------------------------
1 tb Vegetable oil
1 1/2 ts Poppy seeds
1/3 c Minced onion
1/2 ts Salt

In large mixing bowl, combine 1/2 cup warm water,
yeast, & sugar and let stand until foamy, about 10
minutes.

Mix remaining 1 1/2 cups warm water, salt, gluten
flour, and all purpose flourinto yeast mixture.
Knead on a flour surface (or mixer) until smooth.
The dough will be soft.

Place dough ball in a greased bowl, turn it around
and place with its greased side up. Let rise, cover
with plastic until tripled in bulk, about 1 1/2 hrs.

Punch dough down, turn it over, cover and let rise
until doubled.

Punch dough down and roll into 2 cylinders. Cut each
in 8 rounds. Lay them flat, cover with a towel and
let rest.

Prepare topping by mixing all topping ingredients.
Set aside

Pat dough into flattened rounds (a little higher in
middle) about 3 1/2" in diameter. Place on lightly
floured board,cover with a dry towel and then a damp
towel and let rise until increased by about half in
bulk (half proofed). Takes about 30 minutes.

Press bottom of small shot glass in center of each
bialy, to make deep indentation in bialy. Let rise
another 15 minutes. (DO NOT LET THEM DOUBLE).

Set oven to 425°F/220°C.

Put bialys on ungreased baking sheets. bake on
upper and lower shelves of the oven for 6 to 7
minutes, then switch pans and reverse positions of
pans (front to back) until bialys are evenly browned,
about 5 to 6 minutes more.

Cool on racks. Store bialys in a plastic bag in
fridge or freezer.

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

MMMMM

... Hell, there are no rules here - we're trying to accomplish something.
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Quoting Jim Weller to Nancy Backus on 09-26-18 19:23 <=-

I had not heard of an "Everything Bagel" until the subject came up
here. So I googled and now I know ...
Title: Everything Bagel Seasoning

I've usually decided that it's too much of a muchness for the top of
a bagel... so prefer to get the more simple versions...

Agreed. A proper bagel can come plain or salted or sprinkled with
poppy seeds or sesame seeds. And they don't have garlic or onions
(or raisins and cinnamon either for that matter).

Oh, I've had some bagels with raisins and cinnamon in the dough, also
with onions on top.... I often get a multigrain one, or similar,
also... I just don't care for having too many different things sprinkled
on the top of the bagel at once... :)

Round rolls with garlic or onions in them are not bagels, they are
bialys. Similar but different.

Bialys are just baked, not boiled first, so they have a different
crust.... :)

ttyl neb

... A converted cannibal is one who, on Friday, eats only fishermen.

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Quoting Dave Drum to Jim Weller <=-

A proper bagel can come plain or salted or sprinkled with
poppy seeds or sesame seeds.

Don't tell Panera. Their bagel menu includes:
Cherry-Vanilla Bagel
Cinnamon Crunch Bagel
Blueberry Bagel
Everything Bagel
Cranberry Bagel
Whole Grain Bagel
French Toast Bagel
Asiago Cheese Bagel
Sprouted Grain Bagel Flat
Cinnamon Swirl & Raisin Bagel
Chocolate Chip Bagel

These aberrations are all corporate chain inventions. They are not
true bagels. Just because a roll is torus shaped doesn't mean it's a
bagel. Most importantly they are baked without having first been
boiled in alkaline water, so they don't have a proper dense, chewy
texture and dark brown crust. That is the very essence of what a
bagel is.

Their website claims that the "bagels" are sourdough .... believe
as much of that as you want to. Bv)=

That is a legit style in some places. Sourdough bagels are a real
thing in Atlantic Canada where they are sweetened with honey, not
malt. In NYC the default bagel will have poppy seeds, use malt not
honey, and notbe very sweet, In Montreal sesame seeds are more
popular and the old family run places owned by Polish Jews always
use wood fired ovens so the bagels pick up a bit of smoke taste.
They are honey eweetened too but not as much as the ones in Halifax.
Toronto bagels are similar to New York's.

Here's what I know about the subject .....
Bagel has been originated from ‘Beaugal’

Where did you copy and paste that from?


Cheers

Jim

... NYC Bagels. How come everyone else keeps screwing up the recipe?

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JIM WELLER wrote to DAVE DRUM <=-

A proper bagel can come plain or salted or sprinkled with
poppy seeds or sesame seeds.

Don't tell Panera. Their bagel menu includes:
Cherry-Vanilla Bagel
Cinnamon Crunch Bagel
Blueberry Bagel
Everything Bagel
Cranberry Bagel
Whole Grain Bagel
French Toast Bagel
Asiago Cheese Bagel
Sprouted Grain Bagel Flat
Cinnamon Swirl & Raisin Bagel
Chocolate Chip Bagel

These aberrations are all corporate chain inventions. They are not
true bagels. Just because a roll is torus shaped doesn't mean it's a bagel. Most importantly they are baked without having first been
boiled in alkaline water, so they don't have a proper dense, chewy
texture and dark brown crust. That is the very essence of what a
bagel is.

Have you ever eaten a Panera bagel? Or been in their bakery?

Their website claims that the "bagels" are sourdough .... believe
as much of that as you want to. Bv)=

That is a legit style in some places. Sourdough bagels are a real
thing in Atlantic Canada where they are sweetened with honey, not
malt. In NYC the default bagel will have poppy seeds, use malt not
honey, and notbe very sweet, In Montreal sesame seeds are more
popular and the old family run places owned by Polish Jews always
use wood fired ovens so the bagels pick up a bit of smoke taste.
They are honey eweetened too but not as much as the ones in Halifax. Toronto bagels are similar to New York's.

Here's what I know about the subject .....
Bagel has been originated from ‘Beaugal’

Where did you copy and paste that from?

http://www.differencebetween.net , Mr. Snarky. I've got it bookmarked
and use it (among others) to check what I think I know to be sure I
am accurate. And to save some typing. I didn't catch the high ascii
quote marks that got your knickers in a knot. PPPPPBBBBBTTTT!!!!!

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cuccidati * Part 1
Categories: Cookies, Fruits, Snacks, Nuts
Yield: 3 Dozen

MMMMM-------------------------FILLING--------------------------------
1 1/2 c Soft dried figs
3/4 c Golden raisins
3/4 c Honey
1/4 c Orange juice
1 1/2 ts Fine grated orange zest
1 ts Fine grated lemon zest
1 tb Ground cinnamon
1/2 ts Allspice
1 c Walnuts; coarse chopped

MMMMM-----------------------PASTRY DOUGH-----------------------------
4 c All-purpose flour
1 1/4 c White sugar
1 tb Baking powder
1 ts Salt
1 c Cold unsalted butter
2 lg Eggs; lightly beaten
1/2 c Whole milk
1/4 c Orange juice
1 1/2 ts Vanilla extract
1 ts Orange extract

MMMMM--------------------------ICING---------------------------------
1 1/2 c Powdered sugar
1/2 ts Vanilla extract
3 tb Orange juice

MMMMM-------------------------GARNISH--------------------------------
Nonpareils
+=OR=+
Decorative sugar

* Sicilian Fig Cookies

Pulse figs and raisins in a food processor until finely
chopped.

Add honey, orange juice, orange zest, lemon zest,
cinnamon, and allspice, and pulse until well combined.

Transfer fig mixture to a bowl and add walnuts.

Mix walnuts into fig mixture until well combined.

Refrigerate filling for at least 8 hours.

While filling is chilling (Hey, I made a rhyme there!)
blend together flour, sugar, baking powder, and salt in
a large bowl or stand mixer.

Add butter one tablespoon at a time, and blend until the
mixture resembles coarse crumbs.

Add eggs, milk, orange juice, vanilla, and orange
extract, and mix until a soft dough forms.

Divide dough in half, and form into two balls.

Flatten each ball, and wrap tightly with plastic wrap.

Refrigerate dough for at least 8 hours.

When dough and filling have finished chilling, set
oven to 350°F/175°C.

Line baking sheets with foil, and spray with cooking
spray.

On a heavily floured surface, roll out a piece of dough
about the size of a fist into a rectangle about 4 1/2"
to 5" wide. Dough should be about 1/8" thick.

Trim dough into a 4" wide strip, and set discarded dough
aside.

With your hands, form scoops of filling into 1-inch wide
snakes (Yes, this is messy. Just channel your
inner-toddler.) and place lengthwise down center of the
dough strip.

DIRECTIONS CONTINUE IN PART TWO

RECIPE FROM: http://snarkychef.com

Uncle Dirty Dave's Archives

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cuccidati * Part 2
Categories: Cookies, Fruits, Snacks, Nuts
Yield: 3 Dozen

DIRECTIONS CONTINUE

Fold one side of the dough strip up over the filling.

Wet your hands, and gently dampen the edge of the dough
you just folded over.

Fold the other side of the strip up over the filling,
slightly overlapping the first fold of dough, and gently
press the edges of the dough together.

Using a sharp knife, trim the ends to reveal filling,
and cut 1 1/2" pieces from the dough log.

Place on prepared baking sheets, seam-side-down, and
gently press down.

Make more cookies until all dough and filling has been
used. (Note: The dough trimmings may be re-rolled one
time. After that, it gets a bit tough. Just take a deep
breath, and realize it’s OK if some of the dough goes to
waste.)

Bake on center rack of preheated oven until golden
around edges, about 17 to 20 minutes.

Make icing while first batch of cookies bake, by
whisking together powdered sugar, vanilla, and enough
orange juice to make a pourable icing. Set aside.

Transfer baked cookies to baking racks and cool until
slightly warm, about 10 to 20 minutes.

Place a layer of parchment paper or foil under baking
racks. (The icing will drip, and the nonpareils will
scatter a bit, and this will save you a lot of clean up
time!)

Using a large pastry brush, brush icing on warm cookies
and decorate with nonpareils or decorative sugar.

Allow to cool completely on baking rack.

Store cookies (layered between sheets of wax paper or
parchment paper) in an airtight container at room
temperature for up to one week. (Don’t worry - There
won’t be any left after one day, let alone one week!)

RECIPE FROM: http://snarkychef.com

Uncle Dirty Dave's Archives

MMMMM

... "The greatest American superstition is a belief in facts." -- Keyserling

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