More Bad News for American Foodies

Most of you have never really tasted an “honest to goodness” bagel. 

Just out of the forno di legno.

Einsteins and Brueggers are not bagels! They are not bagels once you have tasted a real Montreal, Jewish, earlock, Lubavitch, hand rolled and tied then wood fired bagel. There is only one word to describe this: “incredible”.

Unlike Tim Horton's, not on every corner

While most vacationers to Canada would recognize this (Tim Horton’s) – one of the coast  to coast  institutions that, like hockey, give the country cohesion and identity – few might give this ugly little place at 2217 Carling Avenue (above) a second glance. The franchise is now owned by a family from India but no matter, they make the same toasty, but gummy, hand-turned, wood-fired delight. The terms New York and Montreal Bagel are not synonymous. Trust me, there is a difference between those bagels that are firstboiled in water with drops of honey, then toasted in a wood oven. Regular bagels are baked in an oven,  like a cake. Though half the size of those other imposters, these babies are toasty on the outside and chewy on the inside. In my view, no one is a bona fide “foodie” until they can tell and prefer the difference.  

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2 comments on “More Bad News for American Foodies

  1. Kevin L says:

    It’s surprising how many foods we eat whose ideas we import, make cheaper and make fortunes upon. Let’s not forget true German muesli which bears little resemblance to the Kellogg’s product on our American shelves. Once you’ve tasted the real thing, all you can do is shake your head and wonder, “If they only knew what they were missing!”

    • tonyhedrick says:

      Kevin,
      Yours is a rather harmless (perhaps even helpful) comment but you do not know what you are talking about. You have not tasted my wife’s homemade granola. The difference is the “yummy” factor. I may be alone in this but I don’t find Museli any more “yummy” than grits. Eating grits is akin to eating wallpaper paste. What do you think? Is muesli an acquired taste like eating cow’s tongue or liver? My dear friend, in making this observation, please note that I am no foreigner to German muesli as I travel Europe widely and it appears at almost every “prima colazione” just to keep the German travelers from going into fits of rage. Thanks for your comment. Ha. Keep in touch and all the best with your fiber and regularity issues the only reason I can find for eating museli (though a good reason indeed).

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