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The origin of bagel and lox


Bagel, Schmagel (with a side of Lox)

by Patrick on February 9th, 2011 · 2 Comments ·

Today America celebrates National Bagels and Lox Day, and I, living in London as I do, am suddenly very homesick for New York. While you can get some rather nice bagels here- on Brick Lane, or at Mr Bagel’s in Dalston – London bagels just don’t seem to measure up to the great New York bagel. I am certainly not the only person to have noticed this disparity and been confused by it. Both cities have large Jewish populations with long histories. Challah bread here is no less sweetly tasty than Challah in New York, so what is the problem? Several people I know put it down to the difference between New York’s famously delicious tap water and London’s over-chlorinated version of same. This may well be true. After all, bagels are boiled before they’re baked

. Bagel, Schmagel (with a side of Lox) | Fabulous Foodie


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(Photo: EMMANUEL DUNAND AFP/Getty Images)
The most memorable food fads combine familiar favorites in unorthodox ways, cooking up new unions that run the gamut from weird to wonderful. We’ve been hot on the trail of these treat trends that inspire people to weather long lines, pay high prices, and even resort to the black market for the chance at a taste. From cronuts to crookies, and umami burgers to Japadogs, these latest food fads are worth traveling for, so pack a fork and hit the road.  . 10 food fads worth traveling for – USA TODAY


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