HomeRoast Digest


Topic: OT Bagels was Pre grinding beans...or not (7 msgs / 148 lines)
1) From: Brian Kamnetz
On Sat, Feb 23, 2008 at 9:47 PM,   wrote:
<Snip>
Ray,
I've heard that bagels are boiled at some point in the process. Do you
boil your bagels?
Brian
PS - even more OT: Ray, you may recall that, after you recommended it
to the list, I purchased the BLADE SHARPENER WITH 100 mm KNIFE FLIP
AND STONE from  Wolff Industries, Inc. I am not all that handy and
haven't had a lot of time, and was vaguely scratching my head
wondering how the sharpening machine worked. The other day I received
a catalog from  Wolff Industries, Inc. and noticed that they are
located in Spartanburg SC, just up the road a couple hours from here.
I get up there periodically for work. I emailed them and they have
invited me to stop by the factory for a demonstration! I will be up
there again in March and hope it works out for me to stop in for a
demo.
I am not very handy, but none-the-less am fascinated by machines,
making things, repairing quality tools, etc etc (sort of like the old
joke - "I love work, I could watch it all day") and am very happy to
have this great sharpener, and almost more excited to be able to stop
in at the factory for a demonstration on sharpening. Thanks again for
your recommendation.
Homeroast mailing list
Homeroasthttp://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.com

2) From: Lynne
Brian -
I used to make my own bagels years ago, and I boiled them first. I was
thinking of starting
to make my own again, since it's nearly impossible to find good bagels
around Boston anymore.
I read that Montreal is the place to get good bagels. Haven't been there in
years, & I doubt I'll be
going anytime soon - it would be much easier to make my own, although not
nearly as fun.
Lynne
On Sun, Feb 24, 2008 at 10:37 AM, Brian Kamnetz  wrote:
<Snip>
Homeroast mailing list
Homeroasthttp://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.com

3) From: Seth Grandeau
Lynne,
I used to like Einstein Brothers Bagels, but can' t find them anymore.
Lately, I've been getting either the fresh bagels from Whole Foods (I'm not
sure where they source them from.  Iggys?) or the frozen Ray's NY Bagels.
They are par-cooked, so 8 minutes in the toaster oven and you have a fresh
baked bagel.
In a pinch, Dunkin Donuts everything bagels are good.  If you're ever in
Arlington, Bagel's By Us is also good for fresh baked.
On 2/24/08, Lynne  wrote:
<Snip>
Homeroast mailing list
Homeroasthttp://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.com

4) From: Kris McN
You've got to boil them or they aren't bagels they're bialys, right?
Kris McN
Homeroast mailing list
Homeroasthttp://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.com

5) From: raymanowen
I am a certifiable Klutz- if there is a right way to do something, Karen
will have read about it and have some skill earlier than me. I thought I was
doing something neat when I hit on the idea of making our own bagels, `a la
Einsteins.
My Celtic Critic honey cranked some out a few years ago, and I forgot about
it. Not a pregnant idea- she and her sister had made the #1 and #2 winning
bagels in some 4-H or school competition back in the day. OK- Show The
Klutz.
I've happened on recipes online, but I think I made some from a fairly
simple dough recipe- you (I) can knead it too much. Dough ball, poke a hole
in the ball, carefully pull it apart, drop in simmering sugar water. When it
floats, turn it over for a few seconds, then onto an EVO cookie sheet.
I got a few to turn out a little chewy, and others had a nice shiny surface,
but never both in the same confounded bagel! I attribute the duds to the
poor temperature gradients in the gas oven. I'll have to use the electric
range in the apartment.
I'm looking forward to bagels the way I made the last loaf of bread. I
ground wheat in the Mazzer and cracked wheat and oats in one of the
blenders. The Mazzer can grind nice flour at #2, but it's a little slow and
you have to nurse it. #3 is faster but it's (obviously) not as ultra fine.
Cheers, Mabuhay -RayO, aka Opa!
Got some playin' to do and I'm all set for Turkish!
On Sun, Feb 24, 2008 at 8:37 AM, Brian Kamnetz  wrote:
<Snip>
Homeroast mailing list
Homeroasthttp://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.com

6) From: Lynne
All of this is making me hungry... best breakfast in the world is a hot,
free toasted (or grilled) bagel to
go along w/a terrific cup of coffee. My mom loved them - too bad she never
tasted any of my homeroast
brew (she passed away years before I started to homeroast, but she loved my
bread.)
Lynne
On Mon, Feb 25, 2008 at 8:16 PM,  wrote:
<Snip>
Homeroast mailing list
Homeroasthttp://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.com

7) From: Robert Joslin
Ray
     When you use your Mazzer for grinding wheat, how do you clean out the
flour residue before grinding beans again?         Josh
On Mon, Feb 25, 2008 at 7:49 PM, Lynne  wrote:
<Snip>
Homeroast mailing list
Homeroasthttp://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.com


HomeRoast Digest