Is everyone making lots of soup?

[Julie Bove]

Looks like we're in for a bad one.

[Cindy Fuller]

In article <jf0nds$u9b$1...@dont-email.me>,

"Julie Bove" <juli...@frontier.com> wrote:

> Looks like we're in for a bad one.

I'm making chili tonight, along with some bolillos (Mexican rolls).
Maybe later in the day I'll walk up to the QFC to get some coffee for
the SO. We had planned to go downtown on Saturday, but I didn't want to
increase my auto insurance premium any more by getting into an accident
on I-5.

Cindy

--
C.J. Fuller

Delete the obvious to email me

[Julie Bove]

"Cindy Fuller" <cindySP...@cindyjfuller.com> wrote in message
news:cindySPAMORAMA-F04...@news.giganews.com...

> In article <jf0nds$u9b$1...@dont-email.me>,
> "Julie Bove" <juli...@frontier.com> wrote:
>
>> Looks like we're in for a bad one.
>
> I'm making chili tonight, along with some bolillos (Mexican rolls).
> Maybe later in the day I'll walk up to the QFC to get some coffee for
> the SO. We had planned to go downtown on Saturday, but I didn't want to
> increase my auto insurance premium any more by getting into an accident
> on I-5.

Yeah. We're stuck at home.

[Julie Bove]

"MotoFox"
<confucius-say@enlightenment!to!him!lead!it!for!bangpath!follow!man!wise.UUCP>
wrote in message
news:pan.2012.01.17....@motofox-rules.dont-email.me...
> And it came to pass that Julie Bove delivered the following message unto
> the people, saying~

>
>> Looks like we're in for a bad one.
>

> Just heated up a packet of Top Ramen. Mmm-mmm Good!

Heh!

[Julie Bove]

"MotoFox"
<confucius-say@enlightenment!to!him!lead!it!for!bangpath!follow!man!wise.UUCP>
wrote in message

news:pan.2012.01.26....@motofox-rules.dont-email.me...

> And it came to pass that Julie Bove delivered the following message unto
> the people, saying~
>
>>
>> "MotoFox"
>> <confucius-say@enlightenment!to!him!lead!it!for!bangpath!follow!man!wise.UUCP>
>> wrote in message
>> news:pan.2012.01.17....@motofox-rules.dont-email.me...
>>> And it came to pass that Julie Bove delivered the following message unto
>>> the people, saying~
>>>
>>>> Looks like we're in for a bad one.
>>>
>>> Just heated up a packet of Top Ramen. Mmm-mmm Good!
>>
>> Heh!
>

> Well, right now it's nice and warm down here in Vancouver, 55 degrees. I
> just called and ordered a pizza; not one can of soup to be found in the
> flat.....
>
> So how are the climate conditions up there?

Cold and rainy. Still some dregs of snow here but a lot more snow in
Clearview which is not far from here.

[Julie Bove]

"MotoFox"
<confucius-say@enlightenment!to!him!lead!it!for!bangpath!follow!man!wise.UUCP>
wrote in message
news:pan.2012.01.26....@motofox-rules.dont-email.me...
> And it came to pass that Julie Bove delivered the following message unto
> the people, saying~
>

>> Cold and rainy. Still some dregs of snow here but a lot more snow in
>> Clearview which is not far from here.
>

> Well, we had a little bit of snow here about a week ago, but it has since
> gone on to contribute to the ever-increasing river levels. (That's *not*
> counting when the heads at Bonneville decide to open the dam's spillways,
> of course.) And the near-constant rain we've been having since doesn't
> help, either.
>
> It was only about an inch and a half accumulation, but that didn't stop
> the Evergreen School District from cancelling the day's classes and KPTV
> and KGW from hyping it into the Storm of the Decade!

We had no school at all last week. Daughter was quite happy about that!

[Julie Bove]

"Motzarella" <alz...@frontier.com> wrote in message
news:jft2jk$j28$1...@dont-email.me...
>
>
> "Julie Bove" wrote in message news:jfr2hj$inb$1...@dont-email.me...

> As my wife often mentions to me, that if it wasn't for homemade chicken
> soup, I would not realize that there is such an animal (or veggie) called
> soup!
>
> Instead, I took advantage of the enforced indoor time by making another
> batch of my favorite pumpernickel bagels! No such bagel as good as this in
> Seattle. And I would put it up with any in the Apple.
>
> Alan
>
>
> * Exported from MasterCook *
>
> Pumpernickel Bagels
>
> Recipe By :Alan Zelt
> Serving Size : 12 Preparation Time :0:00
> Categories : Bread
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 2 Cups warm water
> 230 grams sourdough
> 1 Tablespoon malt syrup
> 1 Teaspoon yeast
> 1 Tablespoon salt
> 1 Tablespoon caramel coloring powder
> 2 Cups whole rye flour
> 1 Cup pumpernickel flour
> 1 1/4 Cups White Bread flour
> 1/2 Medium onion, finely chopped
> 2 Tablespoons caraway seed
> 3 quarts water
> 1 Tablespoon malt syrup
> 1 egg yolk
> optional sesame and poppy seeds for topping
>
> Add the warm water, sourdough, caramel coloring powder, yeast and malt
> syrup in mixing bowl , and mix with paddle until mostly dissolved.
>
> Gradually mix in 4 cups of blended flour, salt, 1/2 finely chopped onion
> and caraway seeds. Beat at medium speed for 7 minutes with dough hook.
>
> With spoon add 1 1/4 cups more blended flour to make a stiff dough and
> elastic.
>
> This dough wll be firmer than most yeast breads. Place in a greased bowl,
> cover, let rise until almost doubled (about 1 hour). Knead dough lightly
> and divide into 12 equal pieces. To shape, knead each piece, forming it
> into a smooth ball. Let rest, covered, 15 minutes.
>
> Holding ball with both hands, poke your thumbs through the center. With
> one thumb in hole, work around perimeter, shaping bagel like a doughnut 3
> to 3 1/2 inches across. Place the shaped bagels on baking paper, sprayed
> with fat, upon cookie sheets. Cover with damp towels and let rise for 30
> minutes.
>
> Bring the 3 quarts of water and 1 tbls malt syrup to boiling in large
> kettle. Adjust heat to keep it boiling gently.
>
> Heat oven to 500 degrees. Gently lift one bagel at a time and drop into
> water, boil about 4 at a time, turning often, for 3-5 minutes. Lift out
> with slotted spatula, and place on baking sheet.
>
> Brush with glaze made with 1 egg yolk and 1 tbls water. Top with poppy and
> sesame seeds. Bake for 10 minutes. Then rotate and bake for an additional
> 10 minutes.
>
> - - - - - - - - - - - - - - - - - - -
>
> NOTES : Ten years ago I started baking bagels because I could not find any
> decent bagels in Seattle that reminded me of my youth back in the NYC
> area. I finally reached a point where I am now generally satisfied with
> their quality.
>
> I used to tell my wife of my monthly visits to visit my grandmother with
> my mother. We used to take the train from Plainfield into lower Manhattan
> (a ferry ride finished the trip). From there it was two subways (A or AA)
> until we connected to the D. From there we got off in the Bronx at the
> Grand Concourse (near the King County Courthouse and not far from Yankee
> Stadium). And then it was a pleasant walk up the Grand Concourse to her
> nursing home. We would stay a couple of hours, and head back on home. But
> every time we head on back home, we stopped at a bagel shop on the
> Concourse to buy bagels to take home. I think my mom would buy about two
> or three dozen. And some of those bagels were pumpernickel. I always loved
> that flavor of rye, with overtones of caraway seeds and onion. I never saw
> them out here. So, I decided it was time to try and replicate them (with
> the admonition ringing in my ears that you can never go home).
>
> So, knowing that it was time, I started on my quest. Bad bread is one
> thing. But drowned rye flour that did not bake thoroughly, was something
> else! I didn't realize how easy it was to so thoroughly screw it up.
> Baking with rye flour is not so easy, as I have learned with experimenting
> with Finnish Rye breads for my wife. Not only that, but I decided to do
> something that I know that the bagel baker of my youth did not do. I was
> also going to do this with sourdough. I'm glad that I did because the
> final product came out lighter than I remembered.
>
> Well, I suppose I will continue to tinker with it. But I do feel that I am
> now on the right track. To prove it, I sliced one in half, schmeared it
> with cream cheese, sliced red onions, and lox. Hey, it tastes good!

The only bagels I've ever made were gluten free because my daughter is
allergic to wheat. You have to boil them in sugar water to get them to
brown and get the right texture. I only ever made them once.

[Motzarella]

"Julie Bove" wrote in message news:jfr2hj$inb$1...@dont-email.me...

[Motzarella]

"Julie Bove" wrote in message news:jft7ae$68r$1...@dont-email.me...

Actually, the malt syrup is the choice of bakeries. Sugar is when no malt is
available. You can get the malt at beer supply shops.

Alan

[Julie Bove]

"Motzarella" <alz...@frontier.com> wrote in message

news:jg04ct$akk$1...@dont-email.me...

But malt contains gluten and my daughter can't have that. Must be why they
use sugar instead.

[Motzarella]

"Julie Bove" wrote in message news:jg0d2i$9i7$1...@dont-email.me...

Ah, sorry, I missed that. Actually, sugar is suggested because many (most)
people have no malt syrup.

Alan

[Julian Vrieslander]

In article <jft2jk$j28$1...@dont-email.me>,

"Motzarella" <alz...@frontier.com> wrote:

> I could not find any
> decent bagels in Seattle that reminded me of my youth back in the NYC area.

Agreed. As someone who was born in Brooklyn (and grew up in Miami), I
know where you are coming from.

The closest source of respectable bagels that we have found is Olympic
Bagel Company, in Port Angeles. They might have another shop in Port
Townsend.

In Vancouver, we discovered Siegel's Bagels. They make very good
Montreal-style bagels, which are denser and drier than NY-style bagels.
I prefer the NY version of bagel tech. But a Siegel's rosemary and
rocksalt bagel loaded with smoked meat flown in from Montreal is a damn
fine sandwich.

Cindy has made home-baked bagels before, and I will probably pester her
to try your pumpernickel recipe.

--
Julian Vrieslander

[Motzarella]

"Julian Vrieslander" wrote in message
news:MY_FIRST_NAME-384...@news.giganews.com...

Coming from the Brooklyn roots, I can assure you that these ARE the real
deal!

Alan

[Julian Vrieslander]

In article
<pan.2012.01.30....@motofox-rules.dont-email.me>,
MotoFox
<confucius-say@enlightenment!to!him!lead!it!for!bangpath!follow!man!wis
e.UUCP> wrote:

> And it came to pass that Julian Vrieslander delivered the following

> message unto the people, saying~
>

> > In Vancouver, we discovered Siegel's Bagels. They make very good
> > Montreal-style bagels, which are denser and drier than NY-style bagels.
> > I prefer the NY version of bagel tech. But a Siegel's rosemary and
> > rocksalt bagel loaded with smoked meat flown in from Montreal is a damn
> > fine sandwich.
>

> Vancouver, WA or Vancouver, BC?
>
> Not far from me (Vancouver, WA) there's a place called "Seize the Bagel"
> (formerly "Sunrise Bagels") which has the same type of fare you describe.
> I'm told one of the current owners is from Quebec.

Oops, sorry for the omission. Siegel's is in Vancouver, BC. They have
two shops: one in the Kitsilano neighborhood, and another in the
Granville Island Public Market.

--
Julian Vrieslander

[Josh Hayes]

Julian Vrieslander <MY_FIRST_NAME@MY_LAST_NAME.com> wrote in
news:MY_FIRST_NAME-384...@news.giganews.com:

> In Vancouver [BC], we discovered Siegel's Bagels. They make very good

> Montreal-style bagels, which are denser and drier than NY-style
> bagels. I prefer the NY version of bagel tech. But a Siegel's
> rosemary and rocksalt bagel loaded with smoked meat flown in from
> Montreal is a damn fine sandwich.

Agree: We always stop at Siegel's on the way back home, but the bagels are
gone within a day of returning to Seattle.

I've tried the bagels at Eltana, on Capitol Hill, and they're quite
reminiscent of Siegel's: small, gnarled, chewy, and somewhat sweeter than
one might be used to. If you don't want to make the run up to Kitsilano
(and why wouldn't you! Get some dim sum while you're up there!), these are
worth a try:

http://eltana.com/

1538 12th Avenue, Seattle

-Josh in North Seattle

[Julian Vrieslander]

In article <Xns9FEA71F4736...@216.196.121.131>,

Josh Hayes <jos...@SPAMblarg.net> wrote:

> I've tried the bagels at Eltana, on Capitol Hill, and they're quite
> reminiscent of Siegel's: small, gnarled, chewy, and somewhat sweeter than
> one might be used to. If you don't want to make the run up to Kitsilano
> (and why wouldn't you! Get some dim sum while you're up there!), these are
> worth a try:

Been there, ate that. Eltana's bagels are not bad. Better than a poke
in the eye with a sharp stick. But not as good as Olympic's or Siegel's.

--
Julian Vrieslander

[Cindy Fuller]

In article <jg4vat$pr8$1...@dont-email.me>,

"Motzarella" <alz...@frontier.com> wrote:

> "Julian Vrieslander" wrote in message
> news:MY_FIRST_NAME-384...@news.giganews.com...
>
> In article <jft2jk$j28$1...@dont-email.me>,
> "Motzarella" <alz...@frontier.com> wrote:
>
> > I could not find any
> > decent bagels in Seattle that reminded me of my youth back in the NYC
> > area.
>
> Agreed. As someone who was born in Brooklyn (and grew up in Miami), I
> know where you are coming from.
>
> The closest source of respectable bagels that we have found is Olympic
> Bagel Company, in Port Angeles. They might have another shop in Port
> Townsend.
>
> In Vancouver, we discovered Siegel's Bagels. They make very good
> Montreal-style bagels, which are denser and drier than NY-style bagels.
> I prefer the NY version of bagel tech. But a Siegel's rosemary and
> rocksalt bagel loaded with smoked meat flown in from Montreal is a damn
> fine sandwich.
>
> Cindy has made home-baked bagels before, and I will probably pester her
> to try your pumpernickel recipe.

I had already downloaded Alan's bagel recipe when, lo and behold, the
printed recipe was sitting on my laptop. Alan, where do you find malt
syrup?

[Anderson Valley]

"Cindy Fuller" <cindySP...@cindyjfuller.com> wrote in message

news:cindySPAMORAMA-0FD...@news.giganews.com...

> where do you find malt
> syrup?

Homebrew (beer-making) supply shops have lots of that stuff.