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  #1 (permalink)  
Old November 5th, 2011, 11:03 PM
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Default Flagels

Who beside me loves flagels ?
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Old November 6th, 2011, 12:20 AM
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Okay, I'll bite.

I love a lot of Jewish cuisine but I'm not familiar with Flagels.
What are they?
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Old November 6th, 2011, 08:25 AM
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Todd, I'll help you out here...

Flagel = Flat Bagel | Serious Eats : New York
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Last edited by Trip; November 6th, 2011 at 09:56 AM.
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Old November 6th, 2011, 09:53 AM
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The only bage worth eating are Montreal-style bagels. Have not had a decent one since I moved to Nova Scotia......

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Old November 6th, 2011, 09:55 AM
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So, when you go, bring back two/three dozen,and freeze em......yum

I like the bottom of the bagel,and hate gigantic puffy ones...
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Old November 6th, 2011, 02:55 PM
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Now that, Henry and Trip, is something I could really get into! I presume they toast well PLUS a couple of them with two packages of cream cheese (did I say I like cream cheese?). Now that's a big time YUM!
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Old November 6th, 2011, 03:00 PM
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So Henry,,,just how do they flatten these Flagels in New York? Run over 'em with a taxi?

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Old November 6th, 2011, 03:01 PM
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Todd, try doing this to your cream cheese...chop some red onions, and scallions along with a splash of milk to a container of cream cheese,and mix together...delish!


btw..I have not seen them sold in my area....
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Old November 6th, 2011, 07:57 PM
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So Henry,,,just how do they flatten these Flagels in New York? Run over 'em with a taxi?

"SKY"
Yes ,you are correct
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Old November 6th, 2011, 09:01 PM
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On a serious note, are Flagels the same thing as Bialys?
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Old November 6th, 2011, 10:16 PM
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Todd; somebody just commented (quite angrily) (is that a word??) that a Flagel is a Flagel and a Bialy is a Bialy!! So...i guess that answers that question!

And in Montreal, we have bagels by Saint viateur, which, i guess are like Flagels. Flat, hard, toast up nice and crunchy. The ONLY bagel i will eat! Don't like the big puffy soft ones..
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Old November 6th, 2011, 10:23 PM
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On a serious note, are Flagels the same thing as Bialys?
Flagels are flat and rectangular .A bialy is round .
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Old November 6th, 2011, 10:58 PM
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A bagel made by a saint is patently inauthentic. Unless maybe there's a Saint Irving lurking somewhere around the edges.

Go to New York, preferably the East Side. Get a regular, normal bagel (onion, garlic, whatever you like). Do the normal things to this bagel: toast it a little, add some lox, some schmeer, some capers, some onions. Leave the semantics to others. EAT already. This is all you need to know.

But then I'm also the guy who thinks that a martini is gin and, well, Martini. But I'm completely outvoted on that one too--at least on cruise ships.
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Old November 7th, 2011, 02:57 AM
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AR: I think St-Viateur is a STREET, not the dude who makes the stuff.
I agree Montreal-style bagels are wicked good, and just up the street from the smoked meat place too.
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Old November 7th, 2011, 03:01 AM
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Dang you guys are rotten evil. Now Im hungry and checking the internet to see if these guys will ship bagels and smoked meat via Fedex.
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Old November 7th, 2011, 03:33 AM
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I'll have to try a Flagel next time I'm in New York. You can get frozen and fresh Bagels at either your grocery or some large bakery/coffee house chains but they are not like the ones in New York. Really true Bagels, Bialys and I guess Flagels from NYC are by far the best, at least as far as I'm concerned. They may be made elsewhere in the exact same way but for some reason (possibly even psychosomatic) they don't taste the same.

It's the same as a corned beef on Rye or Pastrami, a real Ruben from Ruben's in New York or a Pastrami on rye at the Carnegie Deli, etc. It's totally different in New York, especially Pastrami. I've yet to find especially, a real Pastrami sandwich anywhere in the Southeast although most restaurant chains sell them. My opinion of these two sandwiches in this area is....YUCK! What they call a "deli" around here is anything but!

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Old November 7th, 2011, 10:22 AM
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AR: I think St-Viateur is a STREET, not the dude who makes the stuff.
Doesn't make any difference. Streets with names like that can't have bagel joints or delis on them. It's both un-American and un-Canadian.
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Old November 7th, 2011, 10:25 AM
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Ok Trip.........now I have to buy some cream chees & add your ingredents.........may have to make a special trip to the store.........really hungry now..........




Sharon
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Old November 7th, 2011, 03:32 PM
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Having been there a few times, I can tell you with some certainty that pretty much every street starts with Saint-
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Old November 7th, 2011, 09:48 PM
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Default Deli

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Originally Posted by ToddDH View Post
I'll have to try a Flagel next time I'm in New York. You can get frozen and fresh Bagels at either your grocery or some large bakery/coffee house chains but they are not like the ones in New York. Really true Bagels, Bialys and I guess Flagels from NYC are by far the best, at least as far as I'm concerned. They may be made elsewhere in the exact same way but for some reason (possibly even psychosomatic) they don't taste the same.

It's the same as a corned beef on Rye or Pastrami, a real Ruben from Ruben's in New York or a Pastrami on rye at the Carnegie Deli, etc. It's totally different in New York, especially Pastrami. I've yet to find especially, a real Pastrami sandwich anywhere in the Southeast although most restaurant chains sell them. My opinion of these two sandwiches in this area is....YUCK! What they call a "deli" around here is anything but!

Todd
I'm not a fan of the Carnegie Deli .In my opinion the best deli in Manhattan is Fine and Shapiro's .The best in NYC: Mill Basin Deli.
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