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| It's the bahnhof, not your sense of direction. Sometimes I think it changes its configuration (and I won't say how long it was until I found the place, even though someone had told me about it). | |
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Yeah, it's quite disorienting. My mother, who's been down there at least 30 times with me, still hits odd angles trying to find her way to the exit I specified.
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| Once it cools down a bit, I think I'm going to try to make my own. The ones from Jelmoli (I bought the same brand from the American store in Geneva) are better than the ones from Coop, but they both leave something to be desired. Too much time between baking and eating. And if I actually had a choice, I prefer cinnamon and raisin or a garbage bagel (aka everything bagel - sesame seeds, poppy seeds, garlic, onion, etc.). | |
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I had never eaten a bagel before I went to Canada for a trek, and really liked the cinnamon/raisin ones, very dense, very yummy, very backpack-resistant.
Here's the fun bit: on the bag it said "English muffin"
Pro bagel recipe
here, NY bagel
here.
Anecdote: from
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| How can we finish without the quintessential Jewish food, the bagel? Like most foods, there are legends surrounding the bagel. Rumors persist that the inventors of the bagel were Norwegians who couldn't otherwise get anyone to buy smoked salmon. Think about it: Can you picture yourself eating lox on white bread? A cracker? Naaa. They looked for something hard and almost indigestible which could support the spread of cream cheese and wouldn't take up too much
room on the plate. And why the hole? Many philosophers (mostly French and German) believe the hole is the essence of the bagel and the dough is only there for emphasis. | |
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