While we're talking bagels, does anyone know a good bagel dough recipe? I picked up new mixer just before Christmas and would like to try making them from scratch.
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Something about the penis monologues but I'm not a fan of ventriloquism.
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Hey, I'll take all the new friends I can get from any persuasion. Are bagels good?
And Montrose Matt? That ain't Texas. That's a slice of San Francisco transplanted to Houston. But man it is a wild place.
And everybody should experience Montrose at least once in their life. When I was fifteen we used to drive down there a lot on the weekends. Until one weekend I saw the most beautiful woman I thought I'd ever seen. So, being the redblooded horny fifteen year old Texas boy I was, I make the block ready to put one of my patented legendary moves on her.
But when I pull up beside her, she leans over the car windowsill and asks me for a smoke, in a voice deeper than James Earl Jones! Man he/she was beautiful! I bummed a cig from a friend, lit it for her, handed to her, she put it between her gorgeous red lips took a drag and said "Thanks sugar. I said "You're welcome, and got the hell out of there. I decided right then and there that I'd stop going down to Montrose and Westheimer for a while at least. Lest I become confused.
Ev, what are you talking about? My best friend is a Jew. Even if you never call or write anymore. Who'd of thought my closest friends would be Jews, Mormons, Hawaiins, Lesbians, Homosexuals, and whatever the rest of y'all are? Life is funny. Thanks again to OSC. HE is a Uniter.
quote:While we're talking bagels, does anyone know a good bagel dough recipe? I picked up new mixer just before Christmas and would like to try making them from scratch.
Yeah, sure. They're sort of a pain because you have to boil them before baking, and also ... well, here:
quote:The Problem: Most of the recipes we looked at were remarkable only in their similarity. Both the ingredients--bread flour, salt, sugar, yeast, and water--and the technique--knead the dough, allow it to rise, shape into rings, allow it to rise again, then boil and bake--became predictable to us. So did the end product--and it was disappointing. Rather than plump, smooth, golden brown bagels, we had small, dense hockey pucks, with crusts that were dull, wrinkled, and a mottled brown. The flavor was bland and unappealing, and the internal crumb structure very dense. We didn't know it then, but these typical recipes were overlooking one crucial ingredient and one crucial step.
The Goal: Bagels good enough to eat unadorned, with a complex, yeasty aroma, a golden crust stubbled with the crispy fermentation bubbles that bakers call "fish eyes," and a tenaciously chewy interior.
The Solution: We tried high-gluten flour, which is the flour of choice at most professional bagel bakeries and pizza shops, and it was easy to see why this flour is so popular with professionals. This batch of bagels had a satiny smooth (as opposed to lumpy) and elastic (as opposed to brittle) dough. The bagels rose higher, and the crust was smoother and more attractive. The interior structure was also improved; these bagels were lighter and chewier than previous batches. The second professional secret we eventually uncovered involved a process known as retarding, which involves placing the shaped bagels in a specially designed refrigerator, called a retarder, for several hours or overnight. We were able to get similar results in a regular refrigerator.
I have the actual recipe that goes with this blurb somewhere; I'll see if I can dig it out.