From the "don't knock it 'til you've tried it" department, I wanted to highlight one of my favorite sandwiches of all time: a toasted poppy seed bagel with cream cheese, scallions and bacon. It isn't exactly a light breakfast - it hits your heart like a mallet - but, um...I was going to try to defend it, but let's be honest here:
you're topping cream cheese with bacon and furthering the injustice of it by sprinkling it with just enough green, leafy material to highlight how completely insignificant that green, leafy material is considering what it's sitting on top of. This shouldn't be a daily thing, is what I'm saying. It's a treat, a Thursday morning pick-me-up, not a Dunkin Donuts, pulled-up-to-the-drivethru-and-realized-you-don't-know-what-you-want afterthought.I like sandwiches that dance, and this one's got potential. It's salty, but not crunchy-salty, sweet, but not tongue-smackingly so and just a tiny bit earthy and gently bitter, but still lighter than a classic deli bacon egg and cheese, and much faster to make. Everything in it needs everything else: ham doesn't work, and it has to be a bagel, and incidentally? It tastes better with sweet, creamy tea, not so much with coffee.
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Where'd you get a bagel around here that doesn't suck a dick? There's a pretty good place by us, but not quite, you know, exactly real bagels. Better than the rolls with holes they have in Boston, though.
Market Basket's bagels don't suck - they're a little light on the toppings for my taste, and you need to make sure you pick up the ones advertised as "New York Style," which I thought was a marketing gimmick but which, after some research, I learned was a legitimate thing - New York bagels are boiled, then baked, and the stuff you get up here is steamed because it's cheaper. There are others, mostly little indie places, but Market Basket's are reliably not-sucky, and usually pretty cheap.
That looks delicious. MMmmmm bacon.
haha. Bacon wobbles the knees of even the staunchest vegetarians.
I didn't like bacon that much before I stopped eating meat. I was always a breakfast sausage girl, myself.
Anyway, you know who makes rad bagels? Tedd. Boils 'em like they supposed to be boiled. Steamed? WTF? I didn't even know that was possible. I figured all bagels were boiled.
From Wiki:
"In recent years, a variant of this process has emerged, producing what is sometimes called the steam bagel. To make a steam bagel, the process of boiling is skipped, and the bagels are instead baked in an oven equipped with a steam injection system. In commercial bagel production, the steam bagel process requires less labor, since bagels need only be directly handled once, at the shaping stage. Thereafter, the bagels need never be removed from their pans as they are refrigerated and then steam-baked. The steam-bagel is not considered to be a genuine bagel by purists, as it results in a fluffier, softer, less chewy product more akin to a finger roll that happens to be shaped like a bagel."
Bagels are on the list of things to figure out, I just need to get my hands on some malt.
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