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Thread: Bagels

  1. #49
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    Re: Bagels

    Quote Originally Posted by lightenup View Post
    Where is my invite?
    I can make a bangin' pizza..you need the correct flour for the dough...What is he using?
    "OO" flour is the best..very high in gluten and nice fine mill........also the water is very important..you do not want softened water....hard water with lots of minerals is best, the kind that leaves green deposits on all your fixtures....

    and if you are using fresh mozz...press it overnight to squeeze out the excess water, and season that cheese as it is usually very "flat" in flavor.....make sure the yeast is fresh and alive as well....

    Very high temperature....very thin crust..the quicker it cooks the better..nice tender, crispy crust....
    I have no idea what he does with the dough. Him and his old man are usually bickering in Italian about every little detail. To quote Ray Liotta in good fellas " It was among the Italians, real grease ball shit."

    Yeah i dont get involved with those two when it comes to food. I was just on the phone with my buddy though and read him your post. His response was "minca, what are we cooking, meth?" Those are some good tips though. A cook off with you two sounds like something id like to attend. When you make pizza at home you just use an ordinary oven?


  2. #50
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    Re: Bagels

    Quote Originally Posted by Future Fanatic View Post
    Big whoop.

    But can you bake a decent bagel?
    Never tried.....


    I have no idea what he does with the dough. Him and his old man are usually bickering in Italian about every little detail. To quote Ray Liotta in good fellas " It was among the Italians, real grease ball shit."

    Yeah i dont get involved with those two when it comes to food. I was just on the phone with my buddy though and read him your post. His response was "minca, what are we cooking, meth?" Those are some good tips though. A cook off with you two sounds like something id like to attend. When you make pizza at home you just use an ordinary oven?

    moussa...I don't cook at home....the oven is as important as the flour, so I don't make pizza unlees I have the proper oven....

    P.S.
    how do you respond to multiple post with the quotes.....??
    FF you are smart, maybe you can tell me..

    "I'm not out on the river to win." -Kieth Rutherford

  3. #51
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    Re: Bagels

    Quote Originally Posted by lightenup View Post
    how do you respond to multiple post with the quotes.....??
    Copy and paste

    Quote Originally Posted by lightenup View Post
    FF you are smart, maybe you can tell me..
    Yeah, I'm brilliant...

    and in case you forgot,

    copy and paste...

    John
    Some circumstantial evidence is very strong, as when you find a trout in the milk.--Henry David Thoreau

  4. #52
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    Re: Bagels

    Quote Originally Posted by lightenup View Post
    we cooking, meth?
    Didnt know you did

    Quote Originally Posted by lightenup View Post
    I don't cook at home
    So you have mobile meth lab?


  5. #53
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    Re: Bagels

    Quote Originally Posted by Rusty Spinner View Post
    Being in the packaging industry for 20+ years
    This makes you a packer.

    Hell no and it aint over now.......

  6. #54
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    Re: Bagels

    Quote Originally Posted by lightenup View Post
    Where is my invite?
    I can make a bangin' pizza..you need the correct flour for the dough...What is he using?
    "OO" flour is the best..very high in gluten and nice fine mill........also the water is very important..you do not want softened water....hard water with lots of minerals is best, the kind that leaves green deposits on all your fixtures....

    and if you are using fresh mozz...press it overnight to squeeze out the excess water, and season that cheese as it is usually very "flat" in flavor.....make sure the yeast is fresh and alive as well....

    Very high temperature....very thin crust..the quicker it cooks the better..nice tender, crispy crust....


    Very good tips LU. I keep a sourdough starter on hand and add just a bit to the flour and let the dough rest overnight in the fridge. The dough snapping back after stretching it out thin used to drive me crazy until I found out that if you just mix your dough on the wet side and let it be for at least half an hour before starting the kneading, then add the rest of the flour and knead away, then the finished dough will stretch out nice and thin.

    The Italian 00 flour never browned as well in my oven as all purpose flour, so I just add a couple of teaspoons of vital wheat gluten to create a high protein flour. Makes a nice crisp, thin-crusted pie.

    Never tried pressing and seasoning the fresh mozz. I'm going to give that a try for tomorrow's pie. Thanks man.

    "The secret of life is honesty and fair dealing. When you can fake that, you've got it made."

  7. The Following User Says Thank You to Barleywine For This Useful Post:

    lightenup (03-30-2013)

  8. #55
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    Re: Bagels

    Quote Originally Posted by Johnny Utah View Post
    Didnt know you did


    So you have mobile meth lab?

    NO....!....NO


    Quote Originally Posted by Future Fanatic View Post
    Big whoop.

    But can you bake a decent bagel?
    Ha....thanks I did it...I do not have a good relationship with technology.....

    "I'm not out on the river to win." -Kieth Rutherford

  9. #56
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    Re: Bagels

    Quote Originally Posted by Future Fanatic View Post
    For a variety of reasons, it seems I will find myself in Jersey in the near future.
    Sadly, I find that the bagel shop on Elmora Avenue in Elizabeth is no more.
    Where could I find the best traditional bagels (salt bagels, of course) in NJ?
    Not the fluffy rolls in the shape of a doughnut that they try to pass off as a "bagel" today, but the thick, doughy, chewy bagels of my youth. You know the kind that if you ate two of them, you were stopped up for a day or two...

    And to make this about flyfishing, suppose you needed to buy a dozen or two for the guys for breakfast before a TU meeting or some river restoration project... where would you go?

    Thanks, I'm counting on the NEFF crowd...
    Where you going to be at?

    Lox of Bagels in Vernon

    G&A Bagels in Kinnelon on rt23 south

    KC's Bagel Express in Pompton Plains on 23 south

    Bagelicious in Ridgewood

    I wouldn't vouch for anything else.


  10. #57
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    Re: Bagels

    A couple more posts and we can kick this thread to 6 pages. There's a killer bagel shop in Hackettstown on rt. 182 (NJ's shortest state highway). Can't recall the name, but I stop in from time to time. Everything bagel toasted with cream cheese. Breakfast of champions! Add smoked salmon and you're in Heaven.

    A sinking fly is closer to Hell - ​Unknown

  11. #58
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    Re: Bagels

    Adams bagels on rt 15 in J-town...outstanding......

    Hell no and it aint over now.......

  12. #59
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    Re: Bagels

    Quote Originally Posted by Rusty Spinner View Post
    A couple more posts and we can kick this thread to 6 pages.
    I just need to get this one to over 1000 views to get my dozen flies...

    John
    Some circumstantial evidence is very strong, as when you find a trout in the milk.--Henry David Thoreau

  13. #60
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    Re: Bagels

    Quote Originally Posted by Future Fanatic View Post
    I just need to get this one to over 1000 views to get my dozen flies...
    I'm sure I'm good for a few more useless posts

    A sinking fly is closer to Hell - ​Unknown

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