1 00:00:08,800 --> 00:00:11,160 Speaker 1: Hello, and welcome to Food Stuff. I'm Lauren Vogel BAM 2 00:00:11,280 --> 00:00:14,880 Speaker 1: and I'm Anny Reese, and today we're talking about bagels, 3 00:00:16,040 --> 00:00:18,640 Speaker 1: which I have learned people in this office have very 4 00:00:18,680 --> 00:00:22,840 Speaker 1: strong opinions about, including one Lauren Vogel Ball. Yes, yes, 5 00:00:22,880 --> 00:00:25,400 Speaker 1: I okay. So, so you know, like like disclosure top 6 00:00:25,440 --> 00:00:28,639 Speaker 1: of the show. I my half of my family is 7 00:00:28,760 --> 00:00:32,200 Speaker 1: Jewish and they hail from in the United States anyway, 8 00:00:32,400 --> 00:00:36,920 Speaker 1: New Jersey, so and and Brooklyn and those kind of neighborhoods, 9 00:00:36,960 --> 00:00:40,880 Speaker 1: and so I have grown up with some opinions about 10 00:00:40,920 --> 00:00:45,880 Speaker 1: bagels passed down to me. Yes, from a long line 11 00:00:45,880 --> 00:00:51,320 Speaker 1: of people with opinions about bagels. It's like instead of 12 00:00:51,320 --> 00:00:54,520 Speaker 1: a story being told generation to generation, it's a bagel 13 00:00:54,560 --> 00:00:58,240 Speaker 1: preference thing. Bagel preference. Yeah, absolutely, Well you share with 14 00:00:58,720 --> 00:01:02,040 Speaker 1: us what it is later or know, uh, we can. 15 00:01:02,120 --> 00:01:05,199 Speaker 1: I think that you'll understand as we go through. I'll try, 16 00:01:05,360 --> 00:01:09,800 Speaker 1: I don't, I'll leave it in if yeah, If if not, 17 00:01:09,840 --> 00:01:11,000 Speaker 1: then I'll then I'll tell you at the end. I 18 00:01:11,000 --> 00:01:12,560 Speaker 1: don't want to scare anyone off right at the time. 19 00:01:12,720 --> 00:01:15,040 Speaker 1: Don't be scared. No, it's not fun. No, it's it's 20 00:01:15,080 --> 00:01:17,000 Speaker 1: fun and it's and you know, just just because the 21 00:01:17,000 --> 00:01:20,120 Speaker 1: way that you eat bagels is wrong doesn't doesn't mean 22 00:01:20,120 --> 00:01:22,560 Speaker 1: that you're wrong or that you're a bad person. It 23 00:01:22,600 --> 00:01:27,320 Speaker 1: just means that you're eating not a bagel. I remember 24 00:01:27,360 --> 00:01:30,240 Speaker 1: the first time I had a bagel specifically. Um, it 25 00:01:30,319 --> 00:01:37,920 Speaker 1: was March seventeen, two thousand and four. Oh my goodness. Wow. 26 00:01:38,400 --> 00:01:43,399 Speaker 1: I was in marching band and we were marching at 27 00:01:43,440 --> 00:01:47,560 Speaker 1: the St. Patrick's Day Parade in Savannah, Georgia. Okay, huge parade, 28 00:01:48,160 --> 00:01:51,960 Speaker 1: and um, a friend found out I'd never had a bagel, 29 00:01:52,840 --> 00:01:58,800 Speaker 1: and it stopped everything immediately, and like we're going like 30 00:01:58,880 --> 00:02:02,920 Speaker 1: in the middle of the parade, no, okay, and the 31 00:02:03,200 --> 00:02:04,640 Speaker 1: build up to the parade it was the morning of 32 00:02:05,200 --> 00:02:08,400 Speaker 1: and we weren't supposed to leave. This is how. One 33 00:02:08,400 --> 00:02:10,160 Speaker 1: of the reasons I remember is the trouble we got 34 00:02:10,240 --> 00:02:14,840 Speaker 1: in later. But she found me a bagel, and she 35 00:02:14,880 --> 00:02:17,440 Speaker 1: went through the whole process, and she told me her rules, 36 00:02:17,440 --> 00:02:19,160 Speaker 1: like you've got to do this and this, and then 37 00:02:19,200 --> 00:02:23,040 Speaker 1: you do this, and I just remember her so intensely 38 00:02:23,080 --> 00:02:25,919 Speaker 1: watching me as I took the first bite, to see 39 00:02:26,320 --> 00:02:28,320 Speaker 1: to see your opinion of it? Yeah, yeah, how did 40 00:02:28,360 --> 00:02:32,560 Speaker 1: you feel about it? It was good, I mean it 41 00:02:32,680 --> 00:02:35,240 Speaker 1: was good. I thought it was a little it was 42 00:02:35,280 --> 00:02:38,359 Speaker 1: like a lot. You know, they're very thick. Yeah, yeah, 43 00:02:38,520 --> 00:02:41,040 Speaker 1: it's a big bite. Yes, and the best, the best 44 00:02:41,080 --> 00:02:43,600 Speaker 1: bagel I've ever had. I had this year and it 45 00:02:43,680 --> 00:02:46,239 Speaker 1: was in New York. There you go. It was delicious. 46 00:02:46,400 --> 00:02:49,840 Speaker 1: Absolutely opened my mind to a whole world of bagels 47 00:02:50,200 --> 00:02:52,919 Speaker 1: that I have not previously experienced. I mean, they're they're 48 00:02:52,960 --> 00:02:58,000 Speaker 1: bread products. They're basically all pretty. I mean they're delicious, yes, yes, 49 00:02:58,120 --> 00:03:01,400 Speaker 1: and um, speaking of the the cheeriness of them. One 50 00:03:01,440 --> 00:03:05,320 Speaker 1: of my favorite quotes I read in researching this episode 51 00:03:05,320 --> 00:03:09,440 Speaker 1: came from former New York Times restaurant critic Mini Sheraton. 52 00:03:10,680 --> 00:03:12,480 Speaker 1: You used to be able to eat a bagel that 53 00:03:12,520 --> 00:03:16,120 Speaker 1: would give your facial muscles a workout. Yeah, but I 54 00:03:16,160 --> 00:03:18,120 Speaker 1: read Yeah, I saw that in the notes, and I 55 00:03:18,160 --> 00:03:21,120 Speaker 1: was like, yes, exactly, that's what you want in a bagel. 56 00:03:21,240 --> 00:03:25,520 Speaker 1: That's nests. Okay. Anyway, Um, today we're talking primarily about 57 00:03:25,520 --> 00:03:28,480 Speaker 1: the New York style bagel that is pervasive now in 58 00:03:28,480 --> 00:03:33,400 Speaker 1: the United States as a breakfast brunch food rights and bagels. 59 00:03:34,080 --> 00:03:37,880 Speaker 1: What are they? Yes? What are they? Type of bread 60 00:03:37,880 --> 00:03:41,840 Speaker 1: product traditionally made of a rope of white flower yeast 61 00:03:41,920 --> 00:03:44,520 Speaker 1: raised dough formed into a ring, leaving a hole in 62 00:03:44,520 --> 00:03:47,520 Speaker 1: the middle, and then par boiled in water and finished 63 00:03:47,560 --> 00:03:50,840 Speaker 1: by baking in an oven. This creates a crisp and 64 00:03:51,000 --> 00:03:55,120 Speaker 1: chewy crust and a springy interior, and you can make 65 00:03:55,200 --> 00:03:58,240 Speaker 1: him plain or flavor them with any number of coatings 66 00:03:58,280 --> 00:04:02,840 Speaker 1: before or after baking. Savory ones are more traditional cors salt, 67 00:04:03,000 --> 00:04:06,520 Speaker 1: poppy seeds, sesame seeds, caraway seeds, dried bits of onion 68 00:04:06,600 --> 00:04:09,280 Speaker 1: or garlic, or all of the above. Um. It's not 69 00:04:09,400 --> 00:04:12,280 Speaker 1: unheard of to use pumpernickel or rye dough and in 70 00:04:12,440 --> 00:04:17,320 Speaker 1: these are modern carb counting times whole wheat dough. Uh. 71 00:04:17,400 --> 00:04:20,080 Speaker 1: You can also melt cheese onto the top during bacon baking, 72 00:04:20,279 --> 00:04:22,680 Speaker 1: not bacon or bacon if you want to put that 73 00:04:22,720 --> 00:04:26,599 Speaker 1: in their shirt. Or make kind of sweetish varieties of 74 00:04:26,640 --> 00:04:29,280 Speaker 1: bagel by adding more sugar to the dough and incorporating 75 00:04:29,360 --> 00:04:37,000 Speaker 1: cinnamon and raisins, for example, or maybe blueberries. This is contentious, Yeah, 76 00:04:37,120 --> 00:04:42,119 Speaker 1: I believe you. I don't know much about about why, 77 00:04:42,360 --> 00:04:47,040 Speaker 1: but I know that around here I've gathered that bagels 78 00:04:47,040 --> 00:04:50,960 Speaker 1: are very contentious. According to me, sweet bagels are not bagels. 79 00:04:51,800 --> 00:04:56,440 Speaker 1: It's a different thing. It's it's like a doughnut knockoff. Yeah, 80 00:04:56,839 --> 00:04:58,880 Speaker 1: it can also be nice. It's not a bagel. Okay. 81 00:05:00,120 --> 00:05:03,320 Speaker 1: Bagels are served sliced in half long ways. The halves 82 00:05:03,320 --> 00:05:08,320 Speaker 1: are sometimes toasted. This is also contentious. This led to 83 00:05:08,480 --> 00:05:11,799 Speaker 1: like a twenty minute argument. Wait, we can get into 84 00:05:11,880 --> 00:05:14,320 Speaker 1: that a little bit more later. Um. Bagels are served 85 00:05:14,320 --> 00:05:17,719 Speaker 1: with toppings. Cream cheese is most common for both savory 86 00:05:17,760 --> 00:05:21,960 Speaker 1: and sweet varieties. Cream cheese being a lightly tangy, spreadable 87 00:05:22,000 --> 00:05:25,320 Speaker 1: fresh cheese made sort of like yogurt is. It's a 88 00:05:25,360 --> 00:05:29,440 Speaker 1: fattier version of if you're more familiar with that, which 89 00:05:29,480 --> 00:05:32,839 Speaker 1: some Europeans maybe. Uh. The cream cheese can be flavored 90 00:05:32,839 --> 00:05:36,360 Speaker 1: with any number of things smoked fish, chivescallions, onions, dill, 91 00:05:36,560 --> 00:05:41,200 Speaker 1: or vegetable bullion on the savory end. Uh, strawberries, cocoa, honey, 92 00:05:41,200 --> 00:05:44,560 Speaker 1: pie spice, or citrus zest on the sweet end. This 93 00:05:44,760 --> 00:05:52,039 Speaker 1: too is contentious. Yes, there's a common theme. According according 94 00:05:52,080 --> 00:05:55,360 Speaker 1: to me, you do not flavor your cream cheese. Yeah, 95 00:05:55,480 --> 00:05:58,680 Speaker 1: that overwhelms the bagel experience. Okay, yeah, you wanted to 96 00:05:58,800 --> 00:06:03,080 Speaker 1: like compliment, Yeah okay, yeah. Uh. Bagels might be served 97 00:06:03,080 --> 00:06:06,479 Speaker 1: with a platters of toppings. Like a thin sliced salt 98 00:06:06,560 --> 00:06:10,520 Speaker 1: cured or perhaps smoked fish capers and sliced tomatoes and onion, 99 00:06:10,760 --> 00:06:12,560 Speaker 1: so that individuals can kind of make their own sort 100 00:06:12,560 --> 00:06:17,719 Speaker 1: of open faced sandwiches to taste. You could also grill 101 00:06:18,080 --> 00:06:24,040 Speaker 1: have bagel with butter, but that is just contentious, is all. Heck, 102 00:06:24,120 --> 00:06:26,000 Speaker 1: and I'm offended by the mention of it. I could 103 00:06:26,040 --> 00:06:28,600 Speaker 1: tell why your body language you're not a fan. I like, 104 00:06:28,720 --> 00:06:30,840 Speaker 1: I like choked up about it, like I like my 105 00:06:31,200 --> 00:06:37,320 Speaker 1: shoulders tensed. Yeah, uh, anyway you can. You can use 106 00:06:37,320 --> 00:06:39,840 Speaker 1: a bagel as the bread for any kind of sandwich, really, 107 00:06:40,200 --> 00:06:43,680 Speaker 1: though due to the due to the traditional bagel's thickness 108 00:06:43,680 --> 00:06:47,520 Speaker 1: and chewiness, I'd say that this is sub suboptimal. Yeah. Um, 109 00:06:47,600 --> 00:06:50,919 Speaker 1: softer baked only takes on bagels would work for this, 110 00:06:51,000 --> 00:06:52,720 Speaker 1: and I've read that this is the main way they 111 00:06:52,720 --> 00:06:56,720 Speaker 1: are used in some places, like a New Zealand. Huh. 112 00:06:57,320 --> 00:07:00,279 Speaker 1: The word bagel comes from the German word bag agin, 113 00:07:00,920 --> 00:07:04,600 Speaker 1: which means to bend. Or maybe it doesn't and instead 114 00:07:04,680 --> 00:07:07,640 Speaker 1: maybe it comes from the Yiddish word bagel, which itself 115 00:07:07,680 --> 00:07:11,920 Speaker 1: comes comes from bugle, which is comes from a German 116 00:07:11,960 --> 00:07:15,680 Speaker 1: dialect word that translates to ring or bracelet, or maybe 117 00:07:15,680 --> 00:07:18,880 Speaker 1: it doesn't. Maybe the two words are just cousins. No 118 00:07:18,920 --> 00:07:20,920 Speaker 1: one knows really where it came from. There's a lot 119 00:07:20,960 --> 00:07:24,120 Speaker 1: of theories in tennis. I didn't know this, and I 120 00:07:24,200 --> 00:07:26,800 Speaker 1: used to play tennis. A bagel is when you win 121 00:07:26,880 --> 00:07:30,000 Speaker 1: a set six zero, and a triple bagel is when 122 00:07:30,080 --> 00:07:31,920 Speaker 1: you win a match that way six zero, six zero, 123 00:07:32,040 --> 00:07:36,600 Speaker 1: six zero. So that's a fun random fact. And also 124 00:07:36,680 --> 00:07:40,040 Speaker 1: another fun random fact is in the bagel family tree, 125 00:07:40,080 --> 00:07:43,880 Speaker 1: it seems that the pretzel is one of its ancestors. 126 00:07:43,880 --> 00:07:48,400 Speaker 1: They're closely related historically. Yes, And if we're talking about health, 127 00:07:48,920 --> 00:07:51,800 Speaker 1: if you're eating a straight up supermarket bagel, it'll run 128 00:07:51,800 --> 00:07:55,480 Speaker 1: you about three fifty calories on average, seven grams of 129 00:07:55,520 --> 00:07:59,320 Speaker 1: sugar and about thirteen grams of protein, two grams of fat, 130 00:07:59,440 --> 00:08:03,280 Speaker 1: and seven degrams of carbs. Now that's before you add 131 00:08:03,320 --> 00:08:05,880 Speaker 1: your butter, your cream, cheese or both, or your nova, 132 00:08:06,000 --> 00:08:07,960 Speaker 1: your locks or your avocado. Not to mention all the 133 00:08:07,960 --> 00:08:10,720 Speaker 1: different varieties like cinam in raisin, which not a bagel 134 00:08:10,720 --> 00:08:14,360 Speaker 1: like ardin Lauren, but you know, um, it's better then 135 00:08:14,600 --> 00:08:17,400 Speaker 1: it looked like the doughnut. But it is not a 136 00:08:17,440 --> 00:08:21,400 Speaker 1: health food. No bread is not a health food. Um. 137 00:08:21,480 --> 00:08:24,600 Speaker 1: As more people have realized and become concerned about this, 138 00:08:24,720 --> 00:08:27,760 Speaker 1: bakers have actually downsized their bagels from an average of 139 00:08:27,800 --> 00:08:31,240 Speaker 1: five ounces to four ounces to help keep sales up. 140 00:08:31,800 --> 00:08:35,720 Speaker 1: That's so interesting. I mean just that like people, and 141 00:08:35,760 --> 00:08:38,240 Speaker 1: I'm one of these people, you'll buy you'll buy it 142 00:08:38,280 --> 00:08:41,880 Speaker 1: if it's less right exactly. Yeah, yeah, like something is. 143 00:08:42,040 --> 00:08:43,880 Speaker 1: It just gets overwhelming. And I think that there was 144 00:08:43,920 --> 00:08:46,079 Speaker 1: a trend in the nineties in general, like things just 145 00:08:46,160 --> 00:08:49,280 Speaker 1: got bigger and bigger, and then there's been a pushback. 146 00:08:50,000 --> 00:08:55,800 Speaker 1: Maybe we don't need this, let's scale back down. Um. So, 147 00:08:56,280 --> 00:08:59,960 Speaker 1: how bagels are made, the process of how they may 148 00:09:00,000 --> 00:09:03,640 Speaker 1: aid is a lot of what goes into why it 149 00:09:03,800 --> 00:09:08,120 Speaker 1: is a bagel or not. According to many people, not 150 00:09:08,200 --> 00:09:16,960 Speaker 1: only mewing opinions, the batter okay so so um so. 151 00:09:16,960 --> 00:09:18,800 Speaker 1: So there's kind of two two processes that you can 152 00:09:18,800 --> 00:09:20,960 Speaker 1: talk about when you're talking about bagels, and one is 153 00:09:21,320 --> 00:09:24,400 Speaker 1: fresh from a bakery, um, and the other is from 154 00:09:24,440 --> 00:09:28,360 Speaker 1: a from a manufactured plant. Sure okay, um, fresh from 155 00:09:28,360 --> 00:09:32,280 Speaker 1: a bakery. Uh. The actually for both that the batter 156 00:09:32,440 --> 00:09:34,520 Speaker 1: for bagels is going to be thicker than for most 157 00:09:34,559 --> 00:09:36,920 Speaker 1: other breads. Very little liquid is used and no eggs 158 00:09:36,960 --> 00:09:39,800 Speaker 1: or anything like that. UM. Part of the flavor of 159 00:09:39,880 --> 00:09:47,600 Speaker 1: bagels comes from lactic acid bacteria bacteria bacteria. Bagels are 160 00:09:47,640 --> 00:09:49,920 Speaker 1: a yeast risen bread, so you're going to have a 161 00:09:49,920 --> 00:09:53,240 Speaker 1: certain amount of flavor compounds added from the fermentation action 162 00:09:53,480 --> 00:09:56,360 Speaker 1: of the yeast. First of all, easter, not bacteria. Just 163 00:09:56,400 --> 00:09:58,880 Speaker 1: kind of adding this in here with the flavor categoria 164 00:09:59,200 --> 00:10:03,120 Speaker 1: that the easter eating sugars and excreting carbon carbon dioxide, 165 00:10:03,120 --> 00:10:06,480 Speaker 1: bubbles and alcohols, which make the bread rise and give 166 00:10:06,520 --> 00:10:10,520 Speaker 1: it some flavor. But bagel dough is usually also proofed. 167 00:10:10,960 --> 00:10:13,559 Speaker 1: That means that it's placed to rise in a cool 168 00:10:13,640 --> 00:10:17,560 Speaker 1: area like the fridge, and that significantly slows down the 169 00:10:17,600 --> 00:10:21,520 Speaker 1: action of the yeast and thus slows down the rising process. 170 00:10:22,280 --> 00:10:25,760 Speaker 1: During that extra time, lactic acid bacteria have the chance 171 00:10:25,840 --> 00:10:28,960 Speaker 1: to grow in the dough, eating sugars and excreting ascetic 172 00:10:29,000 --> 00:10:31,719 Speaker 1: and lactic acids, which give bagels just a wee bit 173 00:10:31,760 --> 00:10:36,440 Speaker 1: of like a sour doesk tang to them. Um. The 174 00:10:36,520 --> 00:10:39,920 Speaker 1: boil then bake process of making fresh bagels is key 175 00:10:40,000 --> 00:10:42,840 Speaker 1: to the bread's texture. When you drop a ring of 176 00:10:42,880 --> 00:10:47,120 Speaker 1: dough into boiling water that the heat and moisture gelatinized 177 00:10:47,240 --> 00:10:50,320 Speaker 1: the gluten molecules on the surface. It's kind of trapping 178 00:10:50,320 --> 00:10:54,040 Speaker 1: a little bit of water and and changing the chemical structure, 179 00:10:54,120 --> 00:10:58,880 Speaker 1: creating this thick, chewy, glazed looking outer crust. And that 180 00:10:58,960 --> 00:11:01,199 Speaker 1: crust is strong enough to retain its shape when the 181 00:11:01,240 --> 00:11:04,000 Speaker 1: bagels are taken out and baked. They won't puff out 182 00:11:04,160 --> 00:11:05,920 Speaker 1: any further in the oven, so it keeps it nice 183 00:11:05,960 --> 00:11:10,199 Speaker 1: and dense of cool. The traditional sweetener in bagels is 184 00:11:10,280 --> 00:11:13,880 Speaker 1: malt syrup, not sugar. H Adding malt syrup to the 185 00:11:13,920 --> 00:11:16,640 Speaker 1: dough and and to the to the boil water helps 186 00:11:16,640 --> 00:11:19,680 Speaker 1: with both the flavor and the crust on your bagel. 187 00:11:20,040 --> 00:11:22,880 Speaker 1: Malt is made from sprouted barley that's been dried and 188 00:11:22,920 --> 00:11:26,000 Speaker 1: crushed and mashed with water to release some of its carbs, 189 00:11:26,200 --> 00:11:30,679 Speaker 1: and then you boil those liquids down into a dark, sticky, 190 00:11:30,720 --> 00:11:34,840 Speaker 1: sort of bready or beery flavored syrup molt syrup. If 191 00:11:34,880 --> 00:11:37,120 Speaker 1: you've ever had malt and milkshaker malt balls, that's what's 192 00:11:37,120 --> 00:11:40,720 Speaker 1: going on there. Um and uh. This this malt syrup 193 00:11:40,760 --> 00:11:44,400 Speaker 1: provides food for the microorganisms in the dough and also 194 00:11:44,480 --> 00:11:47,080 Speaker 1: caramelizes in that outer crust. To provide a little bit 195 00:11:47,120 --> 00:11:51,680 Speaker 1: of extra color. Um the whole in the center of 196 00:11:51,679 --> 00:11:54,920 Speaker 1: the bagel is practical. Oh yeah. It means that the 197 00:11:55,200 --> 00:11:57,680 Speaker 1: dough has more surface area for the hot water and 198 00:11:57,720 --> 00:12:00,800 Speaker 1: then later the hot air to uh it to contact 199 00:12:00,840 --> 00:12:02,800 Speaker 1: and thus ensures that all of the dough will cook 200 00:12:02,840 --> 00:12:08,280 Speaker 1: through relatively quickly. Oh. Because of the use of fourteen 201 00:12:08,320 --> 00:12:11,319 Speaker 1: percent gluten wheat and very little water like Laura mentioned 202 00:12:11,320 --> 00:12:14,320 Speaker 1: earlier or other liquid, the dough is quite stiff and 203 00:12:14,360 --> 00:12:17,760 Speaker 1: the final product goes stale very fast. A bagel made 204 00:12:17,760 --> 00:12:22,000 Speaker 1: in this traditional way will be stale within five hours. 205 00:12:22,080 --> 00:12:25,640 Speaker 1: And that is why the quote unquote best or certainly 206 00:12:25,640 --> 00:12:29,880 Speaker 1: the freshest bagels are made on site for distribution further 207 00:12:29,920 --> 00:12:33,680 Speaker 1: than like around town bakeries freeze fresh bagels to be 208 00:12:33,720 --> 00:12:37,720 Speaker 1: thought and probably toasted in shops or at home. And 209 00:12:37,800 --> 00:12:40,480 Speaker 1: that right there is why some people do have a 210 00:12:40,600 --> 00:12:44,559 Speaker 1: very strong concept against toasting, because it's sort of like 211 00:12:44,640 --> 00:12:47,480 Speaker 1: in a sushi shop, like a good sushi chef will 212 00:12:47,520 --> 00:12:50,160 Speaker 1: have already seasoned the fish before he puts it down 213 00:12:50,240 --> 00:12:51,760 Speaker 1: or she, I'm sorry, puts it puts it down in 214 00:12:51,760 --> 00:12:54,880 Speaker 1: front of you and uh, and so it's kind of 215 00:12:55,080 --> 00:12:59,240 Speaker 1: insulting if you ask for extra seasonings or dibit in 216 00:12:59,280 --> 00:13:01,640 Speaker 1: soy sauce, it's meant to be eaten as it was placed, 217 00:13:01,920 --> 00:13:03,959 Speaker 1: because that's because it's already fresh and it's already full 218 00:13:03,960 --> 00:13:06,880 Speaker 1: of all the flavors. And it's sort of like that's 219 00:13:06,880 --> 00:13:10,000 Speaker 1: sort of like the I like people's thing against toasting bagels. 220 00:13:10,000 --> 00:13:11,600 Speaker 1: It's sort of an insult. It's sort of saying that 221 00:13:11,600 --> 00:13:16,280 Speaker 1: your bagel isn't fresh enough. Okay, right, this uh, this 222 00:13:16,360 --> 00:13:20,760 Speaker 1: is what led to quite the bagel debate in our office. 223 00:13:20,880 --> 00:13:24,480 Speaker 1: Is one of our coworkers, Ramsey, has very strong opinion 224 00:13:24,559 --> 00:13:28,120 Speaker 1: about toasting. He believes you want it toasted. And there's 225 00:13:28,120 --> 00:13:30,679 Speaker 1: a new bagel place in Atlanta that didn't have a 226 00:13:30,920 --> 00:13:33,640 Speaker 1: they don't have a toaster. Heaven, yeah, they don't have it. 227 00:13:33,760 --> 00:13:36,560 Speaker 1: He couldn't believe it. He'll still bring it up, I 228 00:13:36,600 --> 00:13:40,679 Speaker 1: guarantee it. Like later he'll find out we did this 229 00:13:40,760 --> 00:13:43,320 Speaker 1: and he'll say, oh, this place in Atlanta, you can't 230 00:13:43,320 --> 00:13:49,760 Speaker 1: toast your bagel. He's very um offended, outraged. I do, 231 00:13:49,840 --> 00:13:53,280 Speaker 1: I do prefer mine toasted. But I did have one 232 00:13:53,320 --> 00:13:55,240 Speaker 1: I think the best, the one I mentioned earlier, that 233 00:13:55,280 --> 00:13:57,120 Speaker 1: was my best one I've ever had in New York 234 00:13:57,280 --> 00:14:01,880 Speaker 1: was not toasted, but generally I do prefer toasted, and 235 00:14:02,080 --> 00:14:03,920 Speaker 1: it adds an extra a little bit of carmelization on 236 00:14:04,080 --> 00:14:06,599 Speaker 1: and like the center right on the doughy center of 237 00:14:06,640 --> 00:14:08,000 Speaker 1: the bagel, and that's going to be I don't know, 238 00:14:08,160 --> 00:14:12,960 Speaker 1: it's okay. Um. By the way, Um, If you've ever 239 00:14:13,000 --> 00:14:16,240 Speaker 1: heard a New Yorkers say that the best bagels come 240 00:14:16,280 --> 00:14:18,959 Speaker 1: from New York because of the water in New York, 241 00:14:19,720 --> 00:14:23,280 Speaker 1: there's a little bit of truth to it. Waters mineral 242 00:14:23,360 --> 00:14:28,360 Speaker 1: contents will affect the glutens in dough. Um. Hard water 243 00:14:28,480 --> 00:14:30,640 Speaker 1: makes dough kind of tough and soft water makes it 244 00:14:30,720 --> 00:14:34,120 Speaker 1: sort of goofy. So New York, New York City water 245 00:14:34,200 --> 00:14:37,200 Speaker 1: is like medium soft, so it does contribute to the 246 00:14:37,320 --> 00:14:41,480 Speaker 1: texture of the finished bagel. I have a random aside 247 00:14:42,160 --> 00:14:46,120 Speaker 1: related to this. I went to the fancies restaurant I've 248 00:14:46,120 --> 00:14:48,680 Speaker 1: ever been to in my life and they hand me 249 00:14:48,720 --> 00:14:50,440 Speaker 1: a menu and looking at it and I'm trying to 250 00:14:50,440 --> 00:14:54,640 Speaker 1: figure out what it is, and it had categories like soft, hard, medium, soft. 251 00:14:55,000 --> 00:14:58,640 Speaker 1: It was water. Oh, there were different types of water 252 00:14:59,600 --> 00:15:02,120 Speaker 1: from differ in places goods. It was a very fancy 253 00:15:02,160 --> 00:15:05,640 Speaker 1: restaurant that I was. It took me an embarrassing amount 254 00:15:05,640 --> 00:15:08,960 Speaker 1: of time to figure out what it was. And they 255 00:15:09,000 --> 00:15:11,000 Speaker 1: came over and they were like, which shall you have? 256 00:15:11,200 --> 00:15:14,720 Speaker 1: And I said, I'll just take whatever's in the sink 257 00:15:14,840 --> 00:15:20,560 Speaker 1: because I'm very classy. Oh that's that's. Uh, fancy is 258 00:15:20,600 --> 00:15:23,960 Speaker 1: certainly one word for it. It is. Yes, let's talk 259 00:15:24,000 --> 00:15:28,000 Speaker 1: about manufactured bagels. Oh yeah, okay, So manufactured bagels are 260 00:15:28,000 --> 00:15:32,000 Speaker 1: not boiled then baked, but instead only baked and might 261 00:15:32,040 --> 00:15:35,080 Speaker 1: be sprayed with water or like baked in a steam 262 00:15:35,080 --> 00:15:39,320 Speaker 1: injected oven in order to create some gelatinization of those 263 00:15:39,360 --> 00:15:41,920 Speaker 1: surface glutants, not as money as you're gonna get from 264 00:15:41,920 --> 00:15:45,880 Speaker 1: boiling um. Manufacturers may also skip the cold proofing process 265 00:15:45,920 --> 00:15:48,400 Speaker 1: to save time, and of course there are going to 266 00:15:48,400 --> 00:15:52,000 Speaker 1: be some preservatives added to keep the bagels fresher for longer, 267 00:15:52,240 --> 00:15:54,720 Speaker 1: which is going to affect your your texture, creating a 268 00:15:54,760 --> 00:15:57,760 Speaker 1: sort of softer sponge to the bread instead of that 269 00:15:57,840 --> 00:16:02,320 Speaker 1: kind of hard to hyeah. Nowadays, you can also get 270 00:16:02,440 --> 00:16:08,160 Speaker 1: bagel chips, bagel crisp, and flat bagels called flagels. That's 271 00:16:08,840 --> 00:16:14,200 Speaker 1: I'm horrified. Bagel bagel chips are totally a normal like Delhi, 272 00:16:14,360 --> 00:16:16,520 Speaker 1: like you're using old bagels. You slice them up and 273 00:16:16,600 --> 00:16:19,520 Speaker 1: toast them and sell them as bagel ships. That's that's fine. 274 00:16:20,320 --> 00:16:23,120 Speaker 1: I don't have I don't want the word flagels to 275 00:16:23,200 --> 00:16:26,880 Speaker 1: exist in my universe. I'll keep that in mind. Okay, 276 00:16:26,880 --> 00:16:32,160 Speaker 1: thank you. If we look at bagel numbers, as of twelve, 277 00:16:32,280 --> 00:16:34,840 Speaker 1: fresh non frozen bagel sales in the US came out 278 00:16:34,880 --> 00:16:40,240 Speaker 1: to six hundred twenty six point nine million, and that's 279 00:16:40,240 --> 00:16:43,720 Speaker 1: without including Walmart. I found a figure that hypothetically includes 280 00:16:43,720 --> 00:16:49,160 Speaker 1: Walmart for that year eight hundred and fifteen million dollars. Uh. 281 00:16:49,280 --> 00:16:54,240 Speaker 1: And yeah, I think that that's just shelf stable. Yeah, bagels. Right, 282 00:16:54,640 --> 00:16:57,800 Speaker 1: Refrigerated bagel sales were hundred and twenty five million dollars 283 00:16:57,800 --> 00:17:00,960 Speaker 1: that year, and frozen bagel sales somewhat lower than that. 284 00:17:02,160 --> 00:17:06,320 Speaker 1: And of course that's all in stores, not in bakeries, 285 00:17:06,359 --> 00:17:08,760 Speaker 1: which is a little bit harder to estimate. During the 286 00:17:08,760 --> 00:17:12,280 Speaker 1: Bagels Heyday in nine six, though, bagel shops and bakeries 287 00:17:12,320 --> 00:17:17,000 Speaker 1: did over one point one billion dollars in sales. Wow, 288 00:17:17,080 --> 00:17:19,320 Speaker 1: I assume of stuff other than bagels, you know, coffees 289 00:17:19,320 --> 00:17:22,040 Speaker 1: and there, stuff like that. At any rate. Yeah, it's 290 00:17:22,040 --> 00:17:24,320 Speaker 1: a big business, it is. And you can find bagels 291 00:17:24,320 --> 00:17:27,000 Speaker 1: all over the world. In the US, the cities with 292 00:17:27,040 --> 00:17:34,520 Speaker 1: the highest prepackaged bagel consumption are Los Angeles, New York, Chicago, Baltimore, Slash, 293 00:17:34,640 --> 00:17:38,520 Speaker 1: d C, and Philadelphia. Over two hundred and forty five 294 00:17:38,680 --> 00:17:42,400 Speaker 1: million bagels were sold in the US in tweventeen, which 295 00:17:42,440 --> 00:17:45,480 Speaker 1: comes out to an average of eleven a person per year. 296 00:17:47,280 --> 00:17:49,080 Speaker 1: I guess for me that's a huge number because I 297 00:17:49,200 --> 00:17:54,800 Speaker 1: probably never eat bagels. I probably eat one per three years. 298 00:17:55,200 --> 00:17:56,919 Speaker 1: I'd say that I'd say that eleven a year might 299 00:17:56,960 --> 00:17:59,920 Speaker 1: be around average for me. I go through phases. Sometimes 300 00:18:00,080 --> 00:18:02,919 Speaker 1: it's a serious treat for me, like like, yeah, I 301 00:18:03,000 --> 00:18:08,240 Speaker 1: definitely want one. Now, there's a place in Atlanta called 302 00:18:08,280 --> 00:18:10,359 Speaker 1: the General Mirror, and I've actually never had a bagel 303 00:18:10,359 --> 00:18:17,000 Speaker 1: from there. Bagel. Alright, alright, that's done. About sixty one 304 00:18:17,320 --> 00:18:21,280 Speaker 1: of households in the United States consumed bagels. Mattoon, Illinois, 305 00:18:21,400 --> 00:18:24,920 Speaker 1: has an annual Bagel fest, with of course, a miss 306 00:18:24,920 --> 00:18:27,919 Speaker 1: Bagel Fest. I only hope the crown is like a 307 00:18:27,960 --> 00:18:32,400 Speaker 1: bagel bagel shaped. I need to look at pictures now. 308 00:18:33,040 --> 00:18:37,840 Speaker 1: Bagel expert Maria Bolinska, author of The Bagel, The Surprising 309 00:18:37,880 --> 00:18:41,080 Speaker 1: History of a Modest Bread, wrote of the bagel's shape. 310 00:18:41,640 --> 00:18:45,160 Speaker 1: The whole itself has intimations of eternity in the way 311 00:18:45,200 --> 00:18:47,760 Speaker 1: it goes from being a finite space in the middle 312 00:18:47,800 --> 00:18:50,800 Speaker 1: of the dough to an infinite space once you have 313 00:18:50,840 --> 00:18:57,959 Speaker 1: finished eating the bagel. Hetty stuff's hetty and dear, I 314 00:18:57,960 --> 00:19:02,520 Speaker 1: have was some deep bagel truth. Yeah, I feel I 315 00:19:02,520 --> 00:19:05,359 Speaker 1: feel like I need to go meditate on it with 316 00:19:05,440 --> 00:19:10,080 Speaker 1: the bagel. Yes, but first a quick break for a 317 00:19:10,080 --> 00:19:23,280 Speaker 1: word from our sponsor, and we're back. Thank you sponsor, Yes, 318 00:19:23,359 --> 00:19:25,840 Speaker 1: thank you. I'm sure this will come as a real 319 00:19:26,240 --> 00:19:30,159 Speaker 1: shock to you, but we're not on certain where the 320 00:19:30,200 --> 00:19:34,280 Speaker 1: bagel comes from. No One, no one wrote it down 321 00:19:34,400 --> 00:19:37,560 Speaker 1: the first time that it was invented, so surprising. What 322 00:19:37,640 --> 00:19:42,840 Speaker 1: kind of people are these? The popular The popular legend 323 00:19:42,840 --> 00:19:47,199 Speaker 1: put the invention of the bagel in three Poland, and 324 00:19:47,240 --> 00:19:50,840 Speaker 1: it was made in honor of Polish King Jan Sobieski, 325 00:19:51,200 --> 00:19:55,439 Speaker 1: who fought back the invading Turks successfully. Yes, and the 326 00:19:55,480 --> 00:19:59,320 Speaker 1: shape was supposed to invoke the stirrup. I guess I 327 00:19:59,359 --> 00:20:02,639 Speaker 1: can see it because the dude loved riding horses. But 328 00:20:02,760 --> 00:20:07,200 Speaker 1: this story most likely isn't true because bagels um They 329 00:20:07,200 --> 00:20:10,960 Speaker 1: show up in the historical record way before then yeah, 330 00:20:11,040 --> 00:20:14,000 Speaker 1: like way way before then, and if we widen our 331 00:20:14,040 --> 00:20:17,760 Speaker 1: focus a bit to include ring shaped breads, Italy and 332 00:20:17,880 --> 00:20:22,280 Speaker 1: China had their own versions long before this. Some historians 333 00:20:22,280 --> 00:20:26,200 Speaker 1: think boiled ring breads go back to ancient Rome in 334 00:20:26,280 --> 00:20:30,119 Speaker 1: ancient Egyptian higher glyph depicting a role with a whole 335 00:20:31,480 --> 00:20:36,520 Speaker 1: like our bread roll UMM also reference in early iteration 336 00:20:36,560 --> 00:20:41,320 Speaker 1: of bagels. But these weren't boiled, you know. But yeah, 337 00:20:41,840 --> 00:20:44,760 Speaker 1: cultures all all over the one, Italy and China, as 338 00:20:44,800 --> 00:20:47,560 Speaker 1: you said in UM. Other folks in Greece and Finland 339 00:20:47,720 --> 00:20:51,440 Speaker 1: have yeah, have had boiled than baked ring shaped breads 340 00:20:51,440 --> 00:20:55,040 Speaker 1: for a very long time. Rights In Poland, specifically, the 341 00:20:55,080 --> 00:20:58,920 Speaker 1: earliest mention of a baby bagel esque type bread dates 342 00:20:58,920 --> 00:21:02,480 Speaker 1: all the way back to which is around the time 343 00:21:02,520 --> 00:21:07,159 Speaker 1: the first Jewish community was established there, possibly with immigrants 344 00:21:07,320 --> 00:21:12,000 Speaker 1: from South Germany, and this reference was to the Avashanik, 345 00:21:12,760 --> 00:21:15,440 Speaker 1: which has a larger hole and is made of braided dough, 346 00:21:15,480 --> 00:21:17,760 Speaker 1: and which still exists and has even been awarded a 347 00:21:17,760 --> 00:21:22,720 Speaker 1: Protected Geographical Indication status a p g I. I have 348 00:21:22,760 --> 00:21:25,840 Speaker 1: no idea, No, that's yeah, that's what they call it. Yes, yes, 349 00:21:25,960 --> 00:21:29,840 Speaker 1: it's sort of like champagne. Oh cool. The bagel got 350 00:21:29,880 --> 00:21:34,600 Speaker 1: another mention in sixteen ten in Krakow, Poland. This sixteen 351 00:21:34,600 --> 00:21:38,080 Speaker 1: ten mentioned it was a written mention and it called 352 00:21:38,160 --> 00:21:41,560 Speaker 1: for giving a bagel to midwives and any woman in 353 00:21:41,720 --> 00:21:47,000 Speaker 1: childbirth and I mean you need a snack. It does 354 00:21:47,119 --> 00:21:51,800 Speaker 1: take a lot of strength. I doesn't specify. I don't 355 00:21:51,840 --> 00:21:57,040 Speaker 1: know during childbirth or maybe before after. Apparently a very 356 00:21:57,040 --> 00:22:00,840 Speaker 1: popular gift. Apparently due to their shape, bagels were believed 357 00:22:00,920 --> 00:22:04,240 Speaker 1: to represent eternity, long life, good luck, and even for 358 00:22:04,280 --> 00:22:07,959 Speaker 1: a while, protection against the evil eye. And because of this, 359 00:22:08,040 --> 00:22:11,359 Speaker 1: they might also have been served or given as gifts 360 00:22:11,400 --> 00:22:16,040 Speaker 1: at circumcisions and funerals. And there there's there's kind of 361 00:22:16,080 --> 00:22:20,840 Speaker 1: a uh almost almost myth and not quite myth. There's 362 00:22:20,920 --> 00:22:24,040 Speaker 1: there's there's a story about how about about why bagels 363 00:22:24,040 --> 00:22:28,680 Speaker 1: were boiled instead of just being baked? Right Um, before 364 00:22:28,800 --> 00:22:32,280 Speaker 1: the late thirteenth century and the Golden Liberty period of 365 00:22:32,280 --> 00:22:35,959 Speaker 1: Polish history, Jewish people were not allowed to bake bread 366 00:22:36,160 --> 00:22:39,600 Speaker 1: and legally prevented from selling it. This seems to come 367 00:22:39,640 --> 00:22:42,040 Speaker 1: from the idea that Jewish people shouldn't be allowed to 368 00:22:42,040 --> 00:22:45,000 Speaker 1: have bread due to the connection to Jesus and the 369 00:22:45,040 --> 00:22:49,840 Speaker 1: sacrament um. In twelve sixty four, a Polish prince wrote, 370 00:22:50,400 --> 00:22:55,000 Speaker 1: Jews may freely buy and sell and touch bread like Christians. 371 00:22:56,040 --> 00:22:59,920 Speaker 1: There was some pushback and into instuation that um, jew 372 00:23:00,080 --> 00:23:05,120 Speaker 1: people might try to poison Christians. Some positive that this 373 00:23:05,240 --> 00:23:07,879 Speaker 1: might be why Jewish people boiled bagels, that it was 374 00:23:07,960 --> 00:23:11,240 Speaker 1: some rule somewhere. Yeah, that they could skirt the non 375 00:23:11,280 --> 00:23:15,159 Speaker 1: baking rule by eat boiling first. Yeah. Sure. Bagels were 376 00:23:15,160 --> 00:23:17,399 Speaker 1: a good travel food. You could string them into a 377 00:23:17,480 --> 00:23:20,920 Speaker 1: necklace and sell them as you traveled along a trade route. 378 00:23:21,400 --> 00:23:24,080 Speaker 1: If it had become stale, you would dunk it into 379 00:23:24,160 --> 00:23:27,080 Speaker 1: a hot liquid to soften it up, like tea. Uh huh. 380 00:23:27,640 --> 00:23:30,600 Speaker 1: In the seventeenth century, bagels could be on the pricey side, 381 00:23:30,880 --> 00:23:34,720 Speaker 1: but as wheat grew cheaper, so to bagels. Poor peddlers 382 00:23:34,720 --> 00:23:36,720 Speaker 1: would sell them on street corners for pennies, and the 383 00:23:36,720 --> 00:23:39,760 Speaker 1: bagel shifted to mean people who were struggling, and it 384 00:23:39,840 --> 00:23:45,240 Speaker 1: was associated with poverty, with people right as Jewish immigrants 385 00:23:45,280 --> 00:23:48,159 Speaker 1: and refugees over two million from eighteen eighty two to 386 00:23:48,200 --> 00:23:51,240 Speaker 1: the outbreak of World War One brought bagels with them 387 00:23:51,400 --> 00:23:55,600 Speaker 1: through Ellis Island. In the late nineteenth century, they started 388 00:23:55,600 --> 00:24:00,119 Speaker 1: to set up bakeries, particularly in New York, particularly in 389 00:24:00,160 --> 00:24:02,800 Speaker 1: the Lower East Side of New York. They would be 390 00:24:02,800 --> 00:24:06,119 Speaker 1: like small pockets of these bagel bakeries um and a 391 00:24:06,119 --> 00:24:09,000 Speaker 1: lot of them had two or free bakers working out 392 00:24:09,000 --> 00:24:11,160 Speaker 1: of a seller that did a majority of their sales 393 00:24:11,240 --> 00:24:15,960 Speaker 1: on Sundays. Americans unfamiliar with the bagel labeled it the 394 00:24:16,000 --> 00:24:21,880 Speaker 1: cement donuts, also sometimes called the Brooklyn jawbreaker, so baker's 395 00:24:21,880 --> 00:24:25,520 Speaker 1: adjusted making them softer, thus more easily sliced, thus more 396 00:24:25,560 --> 00:24:29,120 Speaker 1: easily topped with stuff. There were seventy of these types 397 00:24:29,160 --> 00:24:32,679 Speaker 1: of bakeries in this area by nineteen hundred. At the 398 00:24:32,720 --> 00:24:36,400 Speaker 1: same time, some Jewish immigrants opted to settle in Canada 399 00:24:36,640 --> 00:24:39,800 Speaker 1: rather than the US, and this eventually led to the 400 00:24:39,880 --> 00:24:42,359 Speaker 1: Montreal bagel, which I didn't know as the thing could exist. 401 00:24:42,520 --> 00:24:46,320 Speaker 1: I didn't either. It's a thinner and sweeter than the 402 00:24:46,320 --> 00:24:50,160 Speaker 1: New York style bagel type of bagel, and they add 403 00:24:50,320 --> 00:24:52,560 Speaker 1: eggs and malt in the dough and that's what gives 404 00:24:52,600 --> 00:24:55,280 Speaker 1: it the sweetness. Yeah, yeah, we could probably do a 405 00:24:55,280 --> 00:24:57,720 Speaker 1: whole episode on that. For the first half of the 406 00:24:57,760 --> 00:25:01,119 Speaker 1: century back in New York City, only members of the 407 00:25:01,240 --> 00:25:07,919 Speaker 1: Bagel Union Bagel Baker's local could produce Bagel's Bagel Union. 408 00:25:08,000 --> 00:25:10,800 Speaker 1: Bagel Union. It was apparently a very serious thing. It 409 00:25:10,920 --> 00:25:12,480 Speaker 1: was that there was like like a little bit of 410 00:25:12,480 --> 00:25:15,280 Speaker 1: like mafio, so kind of kind of like yeah, like 411 00:25:15,320 --> 00:25:17,760 Speaker 1: if you if you tried to bake a bagel without 412 00:25:17,800 --> 00:25:19,080 Speaker 1: being part of the union, like you would get your 413 00:25:19,119 --> 00:25:27,240 Speaker 1: kneecaps broken. Oh yeah, my word. All right. Well, in 414 00:25:27,640 --> 00:25:32,280 Speaker 1: ninety thirties, New York eggs benedict was very popular, and 415 00:25:32,320 --> 00:25:35,000 Speaker 1: this was a non kosher breakfast item because of the 416 00:25:35,000 --> 00:25:39,160 Speaker 1: ham or bacon typically came with. And this is where 417 00:25:39,160 --> 00:25:42,560 Speaker 1: the locks came in. Locks being salted fish for the 418 00:25:42,600 --> 00:25:46,320 Speaker 1: horndai soft component of an eggs benedict, juice, Baker's offer, 419 00:25:46,800 --> 00:25:51,639 Speaker 1: cream cheese, and it's time for a lock. Sicide. Side 420 00:25:51,800 --> 00:25:55,639 Speaker 1: locks side locks is the term for salt cured or 421 00:25:55,720 --> 00:25:58,600 Speaker 1: brined salmon belly, though these days a lot of people 422 00:25:58,720 --> 00:26:00,880 Speaker 1: use it kind of loosely to for to any kind 423 00:26:00,920 --> 00:26:04,800 Speaker 1: of preserved salmon. More properly, salmon that has been lightly 424 00:26:04,840 --> 00:26:09,920 Speaker 1: salt cured and then cold smoked is called nova. Both 425 00:26:09,960 --> 00:26:13,439 Speaker 1: have about the same like delicate melti texture, but locks 426 00:26:13,520 --> 00:26:19,080 Speaker 1: is much saltier. Yeah. Um, grav lex meanwhile, is cured 427 00:26:19,080 --> 00:26:22,280 Speaker 1: but not smoked like Locks, but the curing also involves 428 00:26:22,320 --> 00:26:26,560 Speaker 1: a bunch of spices. Salmon that's been hot smoked, meanwhile, 429 00:26:26,680 --> 00:26:29,160 Speaker 1: is called kippered salmon and has a flaky texture more 430 00:26:29,200 --> 00:26:33,520 Speaker 1: like cooked salmon. At large delis often offer multiple types 431 00:26:33,560 --> 00:26:37,399 Speaker 1: of preserved fish, including trout, mackerel, sable, and sturgeon, in 432 00:26:37,480 --> 00:26:42,680 Speaker 1: either the Locks or the Nova tradition. Oh, I'm very 433 00:26:42,680 --> 00:26:45,320 Speaker 1: glad this locks aside, because I've never known the difference 434 00:26:45,320 --> 00:26:47,440 Speaker 1: between any of those things. Yeah, if you if you 435 00:26:47,480 --> 00:26:50,280 Speaker 1: go into like a traditional bakery and you order locks, 436 00:26:50,320 --> 00:26:53,159 Speaker 1: you might be kind of surprised by how salty. It is. 437 00:26:53,800 --> 00:26:58,440 Speaker 1: Good to know. Yeah, Nova is generally what most most 438 00:26:58,480 --> 00:26:59,920 Speaker 1: of us are looking for. It's kind of in a 439 00:27:00,160 --> 00:27:04,600 Speaker 1: Locks has sort of an acquired taste. During the Second 440 00:27:04,640 --> 00:27:07,760 Speaker 1: World War, a lot of the Jewish bagel bakers, which 441 00:27:07,840 --> 00:27:10,800 Speaker 1: was most of them in Poland and throughout Europe, were 442 00:27:10,920 --> 00:27:13,760 Speaker 1: killed and along with everyone else, they weren't it was 443 00:27:13,800 --> 00:27:17,560 Speaker 1: they they weren't targeted. But yes, sure, after World War Two, 444 00:27:17,680 --> 00:27:20,960 Speaker 1: with Jewish immigrants settling in the US and a sort 445 00:27:21,000 --> 00:27:25,159 Speaker 1: of public open arms acceptance of parts of Jewish culture, 446 00:27:26,040 --> 00:27:30,680 Speaker 1: this bagels became part of that, and there was even 447 00:27:30,720 --> 00:27:34,439 Speaker 1: a Broadway play in ninety one called Bagels and Yaks, 448 00:27:35,040 --> 00:27:38,640 Speaker 1: where they apparently gave out bagels and cream cheese during 449 00:27:38,640 --> 00:27:43,199 Speaker 1: an intermission. I've never been to a play like that. 450 00:27:43,280 --> 00:27:45,040 Speaker 1: I cannot believe that this is the first time I've 451 00:27:45,040 --> 00:27:48,280 Speaker 1: ever heard of that. I know. At the same time, 452 00:27:48,280 --> 00:27:51,600 Speaker 1: in Poland, small Jewish bakries selling bagels were starting to 453 00:27:51,800 --> 00:27:56,160 Speaker 1: open after the devastation of the Holocaust, with Krakov once 454 00:27:56,200 --> 00:27:59,639 Speaker 1: again at the center, and bagels are are eating a 455 00:27:59,680 --> 00:28:03,200 Speaker 1: little bit differently over there. I've read that herring has 456 00:28:03,200 --> 00:28:05,320 Speaker 1: been a common topping, and instead of cream cheese, they 457 00:28:05,400 --> 00:28:09,520 Speaker 1: might be spread with or are dipped in goose fat traditionally. 458 00:28:09,880 --> 00:28:15,520 Speaker 1: Yeah sounds good. So it's about time for us to 459 00:28:15,560 --> 00:28:20,600 Speaker 1: talk about, you know, the modernization of the bagel. Yeah, 460 00:28:20,960 --> 00:28:23,840 Speaker 1: but first, one more quick break for a word from 461 00:28:23,880 --> 00:28:38,760 Speaker 1: our sponsor, and we're back, Thank you sponsor. So it 462 00:28:38,920 --> 00:28:42,400 Speaker 1: took until the nineteen seventies for bagels to gain attention 463 00:28:42,760 --> 00:28:46,880 Speaker 1: on the national stage, and it was in thinks part 464 00:28:46,960 --> 00:28:52,080 Speaker 1: to two things, the increased popularity of quote ethnic foods 465 00:28:52,480 --> 00:28:56,360 Speaker 1: and the newly available frozen bagels from a family called 466 00:28:56,640 --> 00:29:00,360 Speaker 1: the Lenders. You probably recognize that Lenders bagels US and 467 00:29:00,480 --> 00:29:06,240 Speaker 1: this was a father and son, son's son duo team. 468 00:29:06,280 --> 00:29:08,840 Speaker 1: It changed over time, Okay, there was a lot of 469 00:29:08,880 --> 00:29:14,000 Speaker 1: moving of family members. Excellent. They marketed their product as 470 00:29:14,080 --> 00:29:18,520 Speaker 1: the Jewish English muffin. There's a lot going on there. 471 00:29:20,240 --> 00:29:23,680 Speaker 1: Lenders have been around since nineteen seven selling bagels, and 472 00:29:23,720 --> 00:29:27,120 Speaker 1: by nineteen fifty five these bagels were available in local 473 00:29:27,160 --> 00:29:30,400 Speaker 1: grocery stores in the region. They included in their offerings 474 00:29:30,440 --> 00:29:35,320 Speaker 1: the first, I believe, the first widely marketed cinnamon raisin bagel. Oh. 475 00:29:36,400 --> 00:29:39,360 Speaker 1: The Lenders was the pioneer behind the first bagel making 476 00:29:39,400 --> 00:29:42,560 Speaker 1: machine in nineteen sixty two. It had been invented by 477 00:29:42,560 --> 00:29:45,880 Speaker 1: one Daniel Thompson in the late nineteen fifties and Lenders 478 00:29:46,040 --> 00:29:49,920 Speaker 1: leased the first one. It took production of bagels from 479 00:29:49,920 --> 00:29:53,560 Speaker 1: a hundred and twenty per hour to four hundred and 480 00:29:53,680 --> 00:29:58,080 Speaker 1: removed the need for skilled labor um. It basically collapsed 481 00:29:58,120 --> 00:30:03,040 Speaker 1: the aforementioned bagel union man rough times. Yeah, but it 482 00:30:03,120 --> 00:30:06,280 Speaker 1: was the foray into frozen bagels that allowed them to 483 00:30:06,320 --> 00:30:09,880 Speaker 1: expand their market and increase their customer base so much 484 00:30:09,920 --> 00:30:15,560 Speaker 1: so that craft Foods Yep. That one brought them up. 485 00:30:15,840 --> 00:30:18,160 Speaker 1: They didn't brought them up. They bought them up. And 486 00:30:18,360 --> 00:30:21,360 Speaker 1: they they saw it as a great opportunity to market 487 00:30:21,520 --> 00:30:26,240 Speaker 1: craft brand Philadelphia cream Cheese. Oh yeah, and they spared 488 00:30:26,320 --> 00:30:30,120 Speaker 1: a no fanfare either. It was called the Wedding of 489 00:30:30,160 --> 00:30:35,520 Speaker 1: the Century, and the bride was a tub of cream 490 00:30:35,560 --> 00:30:40,240 Speaker 1: cheese named phil and the groom and eight foot bagel 491 00:30:40,400 --> 00:30:45,760 Speaker 1: named Lynn. I'm not making this up. This was the thing, yep. 492 00:30:46,480 --> 00:30:49,560 Speaker 1: And the lenders are pretty creative marketers. They made Johnny 493 00:30:49,560 --> 00:30:52,600 Speaker 1: Carson a bagel necklace that I guess looked like him. 494 00:30:52,640 --> 00:30:54,240 Speaker 1: I tried to find a picture and I couldn't. They 495 00:30:54,240 --> 00:30:57,320 Speaker 1: offered it up to him. Um, and then they also 496 00:30:57,480 --> 00:31:00,000 Speaker 1: realized I didn't think about this, but oh my goodness, 497 00:31:00,320 --> 00:31:04,120 Speaker 1: after customers complained of slicing open their hands trying to 498 00:31:04,200 --> 00:31:07,680 Speaker 1: have a frozen bagel, that the bagel should come precised. 499 00:31:08,320 --> 00:31:11,120 Speaker 1: Important safety tip. If you buy fresh bagels that are 500 00:31:11,160 --> 00:31:14,880 Speaker 1: unsliced and you have leftovers, definitely slice them and then 501 00:31:14,920 --> 00:31:18,560 Speaker 1: freeze them. Yes you heard it here first, or maybe not. 502 00:31:21,160 --> 00:31:23,680 Speaker 1: As bagel spread to the mass market, a lot of 503 00:31:23,720 --> 00:31:28,040 Speaker 1: them did grow sweeter and softer. Because Marca bagels were 504 00:31:28,040 --> 00:31:31,360 Speaker 1: such the rage in the nineteen seventies that a Bloomingdale's 505 00:31:31,360 --> 00:31:33,960 Speaker 1: in New York was at one point selling shell act 506 00:31:34,120 --> 00:31:44,280 Speaker 1: bagels as jewelry hi very fashionable. Sometime maybe around the 507 00:31:44,360 --> 00:31:48,800 Speaker 1: nineteen seventies, we get the everything bagel. The first time 508 00:31:48,840 --> 00:31:52,000 Speaker 1: it appears in print was in courtesy of The New 509 00:31:52,080 --> 00:31:54,800 Speaker 1: York Times right up about a bagel business called the 510 00:31:54,840 --> 00:31:58,800 Speaker 1: Bagel Baron started by A. U. S. S. R. Immigrants, 511 00:31:59,520 --> 00:32:03,600 Speaker 1: If we're I, you can't patent that everything bagel, mostly 512 00:32:03,640 --> 00:32:08,440 Speaker 1: because what is everything really things to be? Like the 513 00:32:08,520 --> 00:32:13,840 Speaker 1: legal argument boiled down, you can patent a particular product 514 00:32:14,000 --> 00:32:17,120 Speaker 1: or process what it is to you? What is everything 515 00:32:17,200 --> 00:32:22,440 Speaker 1: to you? Um? But you can't. Yeah, there is no 516 00:32:22,600 --> 00:32:24,640 Speaker 1: like when you order an everything bagel. It could be different, 517 00:32:24,680 --> 00:32:28,120 Speaker 1: It could be anything. The bagel Barren version had salt, 518 00:32:28,240 --> 00:32:32,360 Speaker 1: poppy and sesame, seeds, garlic and onion. It probably came 519 00:32:32,400 --> 00:32:35,680 Speaker 1: about as a practical solution to the problem of throughout 520 00:32:35,720 --> 00:32:38,640 Speaker 1: the day various bits of toppings kind of getting mixed 521 00:32:38,640 --> 00:32:41,040 Speaker 1: in with each other as you work, and those are 522 00:32:41,240 --> 00:32:45,560 Speaker 1: impossible to separate back out right, so get the mixed 523 00:32:45,560 --> 00:32:47,240 Speaker 1: would just get thrown out at the end of the day. 524 00:32:47,640 --> 00:32:51,600 Speaker 1: Wasteful solution toll us it on a bagel. Call it 525 00:32:51,640 --> 00:32:55,640 Speaker 1: an everything bagel. I feel like that's a skit. If 526 00:32:55,640 --> 00:32:58,160 Speaker 1: that's an SNL skit or something. Got this thing you 527 00:32:58,160 --> 00:32:59,920 Speaker 1: want to get rid of, Toss it on a bagel 528 00:33:00,080 --> 00:33:06,240 Speaker 1: top of the bagel. It practically rights itself. In the eighties, 529 00:33:06,640 --> 00:33:11,320 Speaker 1: big business Baker Saaly entered the frozen bagel market. Bagels 530 00:33:11,320 --> 00:33:15,240 Speaker 1: were becoming an increasingly national food that the number of 531 00:33:15,280 --> 00:33:18,800 Speaker 1: bagels sold per day rose from six million to eight 532 00:33:18,800 --> 00:33:22,640 Speaker 1: million in just two years in the eighties, but four 533 00:33:22,640 --> 00:33:27,640 Speaker 1: and five Americans still hadn't tried one. Huh. The wedding. 534 00:33:27,680 --> 00:33:31,000 Speaker 1: The aforementioned wedding was a financial success, to the tune 535 00:33:31,040 --> 00:33:35,920 Speaker 1: of one point six billion in sales. By nineteen in 536 00:33:36,920 --> 00:33:40,120 Speaker 1: that number was four nine million, So that's a pretty 537 00:33:40,120 --> 00:33:44,200 Speaker 1: substantial growth. That's another example of kind of this explosion 538 00:33:44,200 --> 00:33:49,920 Speaker 1: of bagels haveever they did, Phil and Lynn did get 539 00:33:49,920 --> 00:33:53,239 Speaker 1: a divorce. I don't know if that really works. But 540 00:33:53,800 --> 00:33:57,800 Speaker 1: when Kellogg purchased Lender's Bagels in nineteen ninety six, and 541 00:33:57,840 --> 00:34:01,320 Speaker 1: really should have been the year of the bagel, because 542 00:34:01,400 --> 00:34:05,160 Speaker 1: Duncan Donuts invested millions to add bagels to their menu 543 00:34:05,320 --> 00:34:08,120 Speaker 1: that year as well, in nine six was also the 544 00:34:08,200 --> 00:34:12,280 Speaker 1: year that Thomas's English Muffin brand got in on selling bagels, 545 00:34:13,560 --> 00:34:15,640 Speaker 1: kind of bringing us back to the Jewish English muffin 546 00:34:15,640 --> 00:34:19,919 Speaker 1: thing that's right comes full circle or full bagel comes 547 00:34:20,000 --> 00:34:24,160 Speaker 1: full bagel. In two thousands three, current owner Pinnacle Foods 548 00:34:24,160 --> 00:34:28,280 Speaker 1: purchased Lenders a year earlier from the year of the bagel. 549 00:34:28,320 --> 00:34:33,560 Speaker 1: In n the company behind Boston Chicken, formed the Einstein Bros. 550 00:34:33,840 --> 00:34:37,759 Speaker 1: I always say Bros Brothers and Stein Brothers. I think 551 00:34:38,800 --> 00:34:42,960 Speaker 1: I like Einstein Bros. Um After purchasing four bagel chains. 552 00:34:43,400 --> 00:34:46,719 Speaker 1: Later in nineteen ninety six, they added Berkeley based chain 553 00:34:46,800 --> 00:34:50,680 Speaker 1: Noah's Bagels and became Einstein and Noah Bagel Corporation, now 554 00:34:50,880 --> 00:34:54,839 Speaker 1: Einstein and Noah Core Corporation. I added to Core in there. 555 00:34:54,840 --> 00:34:56,640 Speaker 1: I don't know why we have one of these. We 556 00:34:56,719 --> 00:35:00,319 Speaker 1: had one at Georgia Tech and it was the line 557 00:35:00,440 --> 00:35:05,400 Speaker 1: was always so long. Yeah. When New York style purveyors 558 00:35:05,400 --> 00:35:08,759 Speaker 1: decided to try their luck in Montreal, home of the 559 00:35:08,840 --> 00:35:13,240 Speaker 1: Montreal Bagel, the Montreal Gazette wrote they had entered. Quote 560 00:35:13,640 --> 00:35:19,960 Speaker 1: the lions didn't that's some serious business for another fun 561 00:35:20,120 --> 00:35:23,359 Speaker 1: country rivalry. Quote. A critic from Britain wrote of the 562 00:35:23,400 --> 00:35:26,440 Speaker 1: New York style bagel as compared to its European predecessor, 563 00:35:27,120 --> 00:35:30,840 Speaker 1: America changes bagel to bagel. The spelling changed, doubles, the 564 00:35:30,920 --> 00:35:35,120 Speaker 1: size reinvincent, muscling up the slim euro bagel and flavoring 565 00:35:35,120 --> 00:35:39,000 Speaker 1: it to a wild diversity. For the ceaselessly unsatisfied Yankee 566 00:35:39,120 --> 00:35:43,120 Speaker 1: palette in New York, the bagel has become the musical 567 00:35:43,520 --> 00:35:49,720 Speaker 1: it's all, it's an ass. Those are some strong feelings. 568 00:35:49,719 --> 00:35:54,080 Speaker 1: Oh yeah. According to a New York Times article from 569 00:35:55,080 --> 00:35:57,919 Speaker 1: the bagel was more popular than the donup that year, 570 00:35:58,320 --> 00:36:01,080 Speaker 1: with three fourths of a billion in bagel sales compared 571 00:36:01,120 --> 00:36:05,280 Speaker 1: to half a billion in doughnut sales. That surprised me. Yeah. 572 00:36:05,640 --> 00:36:08,520 Speaker 1: Also in the nineties, the New York style bagel or 573 00:36:08,680 --> 00:36:13,520 Speaker 1: breakfast made sort of a reverse trip back to Poland. Yeah, 574 00:36:13,920 --> 00:36:16,120 Speaker 1: it was so popular that it kind of went back over. 575 00:36:16,320 --> 00:36:19,759 Speaker 1: And this whole bagel boom compares to the rise and 576 00:36:19,800 --> 00:36:24,120 Speaker 1: crash of the cupcake. In the thousands, American bagel consumption 577 00:36:24,480 --> 00:36:31,160 Speaker 1: doubled from N nine, But meanwhile, all those national bagel 578 00:36:31,160 --> 00:36:35,080 Speaker 1: shop chains had oversaturated the market and their stocks would 579 00:36:35,160 --> 00:36:41,920 Speaker 1: drop over from n to n H the market has evened, 580 00:36:41,920 --> 00:36:45,160 Speaker 1: doubt since then, but I'm sure that in your own 581 00:36:45,200 --> 00:36:50,680 Speaker 1: hometown you could have observed those very factors. Yeah, I 582 00:36:50,760 --> 00:36:53,640 Speaker 1: have to think on that later. In two thousand eight, 583 00:36:53,680 --> 00:36:57,040 Speaker 1: astronauts Gregory Chamitoff became the first person to take a 584 00:36:57,080 --> 00:37:06,360 Speaker 1: bagel into space spoose but space space bagel, You're welcome, listeners. 585 00:37:08,000 --> 00:37:11,920 Speaker 1: Oh um. And there are now rainbow bagels in New 586 00:37:12,000 --> 00:37:15,640 Speaker 1: York City. I looked at pictures. They're they're very rainbow, 587 00:37:15,719 --> 00:37:22,760 Speaker 1: They're very very bright. Yeah, neon rainbow and uh. People 588 00:37:22,760 --> 00:37:26,440 Speaker 1: will wait as long as three hours for them. And 589 00:37:26,640 --> 00:37:30,480 Speaker 1: I cannot judge on this point, no, because I have waited. 590 00:37:31,480 --> 00:37:35,480 Speaker 1: I have waited before for a very long time for 591 00:37:35,520 --> 00:37:39,239 Speaker 1: a certain food. So yeah, they're very pretty. Oh I 592 00:37:39,239 --> 00:37:42,760 Speaker 1: believe you sure, I mean, dude, do what makes you happy? Oh? Yeah? 593 00:37:43,080 --> 00:37:45,879 Speaker 1: All these people want to interview the owners of this 594 00:37:46,000 --> 00:37:49,480 Speaker 1: shop now, right, And they weren't expecting anyone to care 595 00:37:49,560 --> 00:37:51,719 Speaker 1: particularly Yeah, they thought. I think they thought it was 596 00:37:51,760 --> 00:37:54,080 Speaker 1: just going to be at one time, we'll make these 597 00:37:55,000 --> 00:37:58,799 Speaker 1: rainbow bagels, and now they're having to find ways to 598 00:37:59,480 --> 00:38:04,200 Speaker 1: get an own the huge demand for these bagels. And 599 00:38:04,200 --> 00:38:06,920 Speaker 1: it's also I believe the shop is in Williamsburg, and 600 00:38:06,960 --> 00:38:09,160 Speaker 1: I had I had a very good time reading about 601 00:38:09,400 --> 00:38:13,759 Speaker 1: um the attitude in Williamsburg. It was, it was a 602 00:38:13,800 --> 00:38:17,040 Speaker 1: good read. Um. Yeah, maybe we should post it someone 603 00:38:17,080 --> 00:38:19,000 Speaker 1: I enjoyed it. Well, we'll try, we'll try to link 604 00:38:19,040 --> 00:38:22,920 Speaker 1: that out on social media. Yeah. So this is the 605 00:38:23,040 --> 00:38:26,640 Speaker 1: end of our our bagel episode with lots of contention 606 00:38:26,800 --> 00:38:31,400 Speaker 1: and strong opinions. Yeah, you know, I don't know at 607 00:38:31,400 --> 00:38:33,160 Speaker 1: the end, at the end of the day, really like 608 00:38:33,160 --> 00:38:35,880 Speaker 1: like do do what makes you happy? Sure, if you enjoy, 609 00:38:36,200 --> 00:38:39,040 Speaker 1: if you enjoy eating whatever type of bagel, however you 610 00:38:39,120 --> 00:38:42,480 Speaker 1: enjoy eating it, go go for it. Go forth in bagel, 611 00:38:42,640 --> 00:38:46,319 Speaker 1: go forth in bagel. We should get a stitched thing 612 00:38:46,440 --> 00:38:51,640 Speaker 1: that says that and hang it over our desk. Yes. Ah, 613 00:38:51,640 --> 00:39:00,600 Speaker 1: And this brings us to listener man that was Yeah, 614 00:39:00,880 --> 00:39:04,759 Speaker 1: we really we'd never have any idea. No, you could 615 00:39:04,760 --> 00:39:09,520 Speaker 1: believe it or not. Uh. And I wanted to start 616 00:39:09,560 --> 00:39:13,239 Speaker 1: this one off by thanking Thomas's Bread for sending us 617 00:39:13,280 --> 00:39:17,000 Speaker 1: a pizza flavored bagels. Oh yeah, for National Bagel Day, 618 00:39:17,000 --> 00:39:19,239 Speaker 1: which happens on the same day as National Pizza Day, 619 00:39:19,280 --> 00:39:21,880 Speaker 1: which is February nine. Yeah, when we totally missed it. 620 00:39:22,320 --> 00:39:25,400 Speaker 1: Um publishing wise well for this episode. Yes, yeah, but 621 00:39:25,440 --> 00:39:28,959 Speaker 1: it happened and they were widely enjoyed in the House 622 00:39:28,960 --> 00:39:32,040 Speaker 1: of Works office. Yeah, they also sent us this emoji 623 00:39:32,680 --> 00:39:35,520 Speaker 1: this heart face emoji pillow or hard eye emoji pillow 624 00:39:36,000 --> 00:39:41,040 Speaker 1: because they had a bagel emoji set that they also Yeah, 625 00:39:41,080 --> 00:39:45,400 Speaker 1: we're marketing and uh not emogi pillow is it's the tops. 626 00:39:45,480 --> 00:39:47,960 Speaker 1: We've been carrying it around like an emotional support pillow 627 00:39:48,360 --> 00:39:52,360 Speaker 1: walking around the office, this emoji face. So thank you 628 00:39:52,440 --> 00:39:56,120 Speaker 1: to Thomas's for bringing so much joy. Yeah, yeah, we 629 00:39:56,520 --> 00:40:01,120 Speaker 1: really appreciated it. Um kelsey out at the end of 630 00:40:01,160 --> 00:40:03,319 Speaker 1: the banana episode, you mentioned it the phrase I Am 631 00:40:03,360 --> 00:40:06,400 Speaker 1: a banana coming about in two nine, and I wasn't 632 00:40:06,480 --> 00:40:08,800 Speaker 1: sure if you're talking about what I think you're talking about, 633 00:40:09,040 --> 00:40:11,800 Speaker 1: But please please let me be the one to introduce 634 00:40:11,840 --> 00:40:13,680 Speaker 1: you to what I believe is the origin of this 635 00:40:13,680 --> 00:40:17,359 Speaker 1: pop culture phrase. There's a short film titled Rejected by 636 00:40:17,400 --> 00:40:19,600 Speaker 1: Don hurtz Felt that was named as one of the 637 00:40:19,680 --> 00:40:22,319 Speaker 1: Films of the Decade in two thousand nine, but it 638 00:40:22,360 --> 00:40:25,920 Speaker 1: actually was released in two thousand If you haven't watched 639 00:40:26,000 --> 00:40:29,879 Speaker 1: this ten minutes of animated glory, I implore you It's 640 00:40:29,880 --> 00:40:32,040 Speaker 1: one of those videos that I remember watching in middle 641 00:40:32,040 --> 00:40:35,240 Speaker 1: school when we first got a computer. My brain immediately shouts, 642 00:40:35,280 --> 00:40:38,640 Speaker 1: I am a banana whenever I think of it. I 643 00:40:38,719 --> 00:40:41,480 Speaker 1: was not talking about that, but I did watch this. 644 00:40:41,880 --> 00:40:45,319 Speaker 1: She sent the leak and it was excellent. Thank you. 645 00:40:45,440 --> 00:40:47,600 Speaker 1: I was talking. It probably came from this, but it 646 00:40:47,680 --> 00:40:51,040 Speaker 1: was a YouTube video of a guy dresses banana, just 647 00:40:51,120 --> 00:40:55,759 Speaker 1: saying I'm a banana over and over again. It kind 648 00:40:55,760 --> 00:40:59,000 Speaker 1: of wears me down just thinking about it. Um, yeah, 649 00:40:59,000 --> 00:41:02,360 Speaker 1: thanks for sending that so many I am a bananas. 650 00:41:02,480 --> 00:41:09,160 Speaker 1: Apparently that's a wider phenomenon than any of us ever guessed. Uh. 651 00:41:09,200 --> 00:41:12,640 Speaker 1: Tony wrote in about our Lunar New Year episode. One 652 00:41:12,680 --> 00:41:15,799 Speaker 1: tradition that my family enjoys is always hot pot, now 653 00:41:15,840 --> 00:41:18,000 Speaker 1: a culinary trend in the States, it seems. I'm sure 654 00:41:18,040 --> 00:41:20,760 Speaker 1: there are a few hot pot restaurants that have popped 655 00:41:20,800 --> 00:41:24,680 Speaker 1: up on Beeford Highway in Atlanta of late there totally are. Um. 656 00:41:25,000 --> 00:41:28,120 Speaker 1: Start with a pork bone broth cooked with dicon radishes. 657 00:41:28,400 --> 00:41:31,360 Speaker 1: By the time the dicon radish sliced rounds are cooked 658 00:41:31,400 --> 00:41:33,600 Speaker 1: through and soft, the soup is ready to go. And 659 00:41:33,840 --> 00:41:36,799 Speaker 1: whatever raw materials that you might want to cook. For 660 00:41:36,920 --> 00:41:40,120 Speaker 1: my family, it's always been thin sliced beef, pork and lamb, 661 00:41:40,400 --> 00:41:44,520 Speaker 1: Napa cabbage, Chinese dandelion greens, mustard greens, and a variety 662 00:41:44,520 --> 00:41:48,600 Speaker 1: of fish cakes, uh fish, pork, beef balls, filled or unfilled, 663 00:41:48,719 --> 00:41:54,920 Speaker 1: and various tofu fried tofu products. The dipping sauce used 664 00:41:55,040 --> 00:41:58,360 Speaker 1: is a personal mixture of a beaten raw egg with 665 00:41:58,440 --> 00:42:02,440 Speaker 1: soy sauce, rice Videgger sesame oil, chili oil, and Bull's 666 00:42:02,480 --> 00:42:06,640 Speaker 1: Head brand Chinese barbecue sauce. Once you've cooked the raw 667 00:42:06,680 --> 00:42:08,920 Speaker 1: materials in the hot pot, place the cooked food in 668 00:42:08,920 --> 00:42:11,919 Speaker 1: the sauce to both cool and absorb the sauce, and 669 00:42:12,160 --> 00:42:15,000 Speaker 1: eat with gusto. At the end of the hot pot, 670 00:42:15,160 --> 00:42:18,280 Speaker 1: carefully gauged so that one can still eat what comes 671 00:42:18,640 --> 00:42:21,480 Speaker 1: for the next course, cellophane noodles are placed into the 672 00:42:21,520 --> 00:42:24,319 Speaker 1: now enriched soup, and the hot pot is finished with 673 00:42:24,440 --> 00:42:28,800 Speaker 1: cellophane noodle soup. At midnight, we will then cook Chinese 674 00:42:28,840 --> 00:42:31,720 Speaker 1: dumplings to welcome the new year. Pork and cabbage filling 675 00:42:31,800 --> 00:42:34,680 Speaker 1: is the traditional family favorite, but chiven pork with shrimp 676 00:42:34,719 --> 00:42:39,879 Speaker 1: if you're feeling fancy, is also a popular choice. All 677 00:42:39,880 --> 00:42:42,359 Speaker 1: of that just made me extra hungry, and so if 678 00:42:42,360 --> 00:42:44,920 Speaker 1: I needed to be hungry after a whole episode about bagels, 679 00:42:44,920 --> 00:42:48,920 Speaker 1: I'm like, Nope, all the food cravings. It's one of 680 00:42:48,960 --> 00:42:53,520 Speaker 1: the hazards of the job. Yes, but you know, relatively 681 00:42:53,520 --> 00:42:56,520 Speaker 1: delightful hazard it is. I mean, now we have an 682 00:42:56,560 --> 00:42:59,000 Speaker 1: excuse to go get a bagel in my mind. Yeah, 683 00:42:59,760 --> 00:43:03,680 Speaker 1: feel trip? Yes, okay, yes, So thank you to them 684 00:43:03,760 --> 00:43:07,080 Speaker 1: for writing to us so much. Yes, and you two 685 00:43:07,080 --> 00:43:08,960 Speaker 1: can write to us let us know if you've got 686 00:43:08,960 --> 00:43:13,560 Speaker 1: strong opinions about how you like your bagels. Our email 687 00:43:13,719 --> 00:43:16,359 Speaker 1: is food Stuff at how stuff works dot com. We're 688 00:43:16,400 --> 00:43:19,080 Speaker 1: also on social media. You can find us on Facebook 689 00:43:19,120 --> 00:43:22,160 Speaker 1: and Twitter at food Stuff. Hs W stands for how 690 00:43:22,200 --> 00:43:25,200 Speaker 1: Stuff Works. You can also find us on Instagram at 691 00:43:25,280 --> 00:43:29,280 Speaker 1: food Stuff. Thank you so much to our sound engineer 692 00:43:29,320 --> 00:43:33,280 Speaker 1: of the day Tari Harrison and our amazing producer Dylan Fagan. 693 00:43:33,560 --> 00:43:35,520 Speaker 1: Thanks to you for listening, and we hope that lots 694 00:43:35,520 --> 00:43:38,719 Speaker 1: more good things are coming your way.