A little sophisticated for us, especially since you can not grill them.
Nevermore......A little sophisticated for us, especially since you can not grill them.
Nevermore......
Not only did we get this joke, DH was talking to me and said the word attempted just as I clicked on this thread. Freaked me out!!!!
After watching a relative nearly slice their index finger off while slicing a bagel with a long blade, I just use a 3-4 inch paring knife, serrated if possible, and slice thru one side and turn the bagel bit by bit.
Agreed, try bagels from NYC or speciality place (Zingermans mail order, even) because the typical chain bagel is pretty bread-y.Phil, if you enjoy Einstein's or Panera's bagels....... you need to try a bagel from either a New York deli, or a good Jewish or home town style deli. My understanding is that most commercially produced bagels are baked in a steam oven that tries to mimic the malt infused boil step, as it's a lot cheaper for production costs. Traditional bagels are kneaded, formed, proofed, boiled, and baked. The crust on a steam baked bagel is a good deal softer than a boiled bagel. I'm starting to get the bagel itch again, but I'm just not going to have time in the next couple of weeks.
What about frozen fingers?This Victorinox Swiss 5.0833 tomato and table knife is one of my most used.
It'll slice through frozen bread and just about everything else.
View attachment 45992
Like butta!What about frozen fingers?![]()
I can think of many people who should just do the tour on the jogging path.
And if you're a rabbi it can also perform a Bris