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Food, Glorious Food

decafjava said:
Well said @Scepticalscribe and @yaxomoxay .

P.S. Love the avatar change yaxomoxay - David Lynch was one of the great filmmakers. RIP. :(
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Thank you.

Yeah I felt - and I still feel - the loss of David Lynch. It is like having lost a good friend, I’ve been following him for decades and his work is an integral part of my being. I don’t do Transcendental Meditation but he got me interested in meditation too. I repeat his final words to the world every single day, and I am grateful that he died while meditating in the morning, which is what he loved the most. It’s a good way to go.

I am also glad that I had the opportunity to briefly visit his house back in October (didn’t meet him) and that his assistant sent me a present from him (a Twin Peaks related item) for Christmas.
 
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Bagel with veggie cream cheese for breakfast. When they say NY bagels are the best, this is what people are talking about. Look at those bubbles.

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Fresh NY bagels are incredible.

It is one of those foods that you think you have had a equivalent, but until you try the real thing in NYC, you will never truly understand.

When I used to live there my corner store would bring them in from a bakery in Staten Island every morning, and I would often get them still warm from being baked on my way to the train.

I can still taste it in my mind 20 years later.
 
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Mellofello808 said:
Fresh NY bagels are incredible.

It is one of those foods that you think you have had a equivalent, but until you try the real thing in NYC, you will never truly understand.

When I used to live there my corner store would bring them in from a bakery in Staten Island every morning, and I would often get them still warm from being baked on my way to the train.

I can still taste it in my mind 20 years later.
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I visited relatives in NYC over the holidays and yes brought a bag back with me. Gave a few to friends here who appreciated them, and I ate my last one knowing it would be a long while until I got a new one.
 
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Mellofello808 said:
Fresh NY bagels are incredible.

It is one of those foods that you think you have had a equivalent, but until you try the real thing in NYC, you will never truly understand.

When I used to live there my corner store would bring them in from a bakery in Staten Island every morning, and I would often get them still warm from being baked on my way to the train.

I can still taste it in my mind 20 years later.
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decafjava said:
I visited relatives in NYC over the holidays and yes brought a bag back with me. Gave a few to friends here who appreciated them, and I ate my last one knowing it would be a long while until I got a new one.
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Actually, I'm not really a fan of bagels, but then, as I have never been to New York, I am quite prepared to accept that this is because I have never had the "real thing".
 
Huntn said:
It’s been a while since I made an omelet, and now we’ve had omelette 2 days in a row for breakfast. 😋

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Not much of a fan, personally, of mushrooms with an omelette, although I hope you enjoyed it.

However, bacon, or cheese - or, better still, bacon and cheese - (with an omelette, or, with scrambled eggs) will most certainly tickle and tantalise my tastebuds.
 
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Huntn said:
A friend refused to ever eat mushrooms, he wasn’t going to eat fungus. 🙂
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Now, it is not that I refuse to eat mushrooms: Actually, mushroom soup (real mushroom soup), is a personal favourite, and I am most partial to mushrooms in mushroom risotto, or served with pasta (along with garlic and perhaps cream), or, as a sauce, with steak, (or chicken), or, simply as themselves, sautéed (perhaps with minced garlic) and served with steak.

And, years ago, in eastern Europe, - actually, when spending some time in the Baltic states, - I was treated to pickled mushrooms, which were simply sublime.

In all of those dishes, they work exceptionally well.

However, - to my mind - they don't really work well with eggs.
 
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Scepticalscribe said:
Now, it is not that I refuse to eat mushrooms: Actually, mushroom soup (real mushroom soup), is a personal favourite, and I am most partial to mushrooms in mushroom risotto, or served with pasta (along with garlic and perhaps cream), or, as a sauce, with steak, (or chicken), or, simply as themselves, sautéed (perhaps with minced garlic) and served with steak.

And, years ago, in eastern Europe, - actually, when spending some time in the Baltic states, - I was treated to pickled mushrooms, which were simply sublime.

In all of those dishes, they work exceptionally well.

However, - to my mind - they don't really work well with eggs.
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The mushrooms are not a requirement. 😊
 
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Huntn said:
A friend refused to ever eat mushrooms, he wasn’t going to eat fungus.
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My favorite preparation is to sauté gently in unsalted butter. The key is to not touch the pan. Leave the mushrooms to cook off their moisture and brown. Finish with salt and a quick flambé of brandy.

Sublime eating as-is but fantastic over or in most anything. It’s just about taking the time to do it.
 
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Certificate of Excellence said:
My favorite preparation is to sauté gently in unsalted butter. The key is to not touch the pan. Leave the mushrooms to cook off their moisture and brown. Finish with salt and a quick flambé of brandy.

Sublime eating as-is but fantastic over or in most anything. It’s just about taking the time to do it.
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Sounds absolutely delicious.

And that recipe would also be sublime with some gently sautéed (freshly) minced garlic.
 
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Scepticalscribe said:
Sounds absolutely delicious.

And that recipe would also be sublime with some gently sautéed (freshly) minced garlic.
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Indeed. Garlic anything is great as well - minced, sliced, confit, rst etc. it all is fantastic in its own way and they are all a little different. Where in most preparations, I’d introduce the garlic component up front, with this method, I typically drop them in towards the end - a minute or two before fambe, enough time soften and release their oils.
 
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Certificate of Excellence said:
Indeed. Garlic anything is great as well - minced, sliced, confit, rst etc. it all is fantastic in its own way and they are all a little different. Where in most preparations, I’d introduce the garlic component up front, with this method, I typically drop them in towards the end - a minute or two before fambe, enough time soften and release their oils.
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Agree about garlic anything (and garlic everything), but I think that garlic and mushrooms complement one another extraordinarily well, such as, in the sauce you describe, or a similar sauce, but with the addition of butter (which also goes exceptionally well with sautéed mushrooms) and, obviously, also cream.
 
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Having spent many hours baking bagels at 3am at various bakeries in my late teens & early 20s, my opinion on the primary factor between bagel styles is within their method - were they boiled or were they steamed? Ive taken identical dough formulas with one being boiled and one being steamed and the difference is striking from look, to size to density, structure etc. Steamed tend to be bigger, a more open cellular structure so a bit softer with a solid chew while boiled are much more dense with a tighter cellular structure and because of this are smaller (weight being the same) but also IMO tend to harbor a stronger bagel taste and provide a bit more resistance. Boiled are great for toasting due to their density and tight cellular structure where as I love a steamed bagel as a carrier for a sandwich. They are both great.

The other element that has a measurable effect is the protein content of the flours used. We used a blend of bread and high protein flours to achieve an excellent chew and strong character. There are other companies that cater to folks who might not like or be able to eat a chewy bagel, so their formulas will use lower protein flours like AP for example. I find these bagels are breadier/cakier in aroma and softness/texture. Nothing wrong with that of course (I'd still eat it if I was handed one) but I am partial to considerable chew and a solid nose that lets you know you're eating a quality bagel.

It's been a minute since I made some bagels. Maybe if time permits, I'll make some this weekend. If not, I can always go to my local bagel shop :)
 
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Scepticalscribe said:
Agree about garlic anything (and garlic everything), but I think that garlic and mushrooms complement one another extraordinarily well, such as, in the sauce you describe, or a similar sauce, but with the addition of butter (which also goes exceptionally well with sautéed mushrooms) and, obviously, also cream.
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One definitely notices when an expected or anticipated garlic note is missing, That is for sure :D
 
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Certificate of Excellence said:
One definitely notices when an expected or anticipated garlic note is missing, That is for sure :D
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I remember when I first encountered - read about - the legendary French dish of chicken with 40 cloves (or, eight heads) of garlic well over two decades ago; I was in transports of joy, - that was my kind of cooking - and immediately became a fervent fan of anything penned by that particular writer (Nigel Slater, as it happened).
 
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