Yes, they are that good and St. Viateur is the best. So is this place going to bring them in from St. Viateur? I guess it's not that far, but there is nothing like a St. Viateur sesame seed bagel right out of the oven.
Yeah, when I think of bagels, I think of Montreal. Most bagels made today are vastly different than the dense original version. There's a place on Grand Street in NYC that makes the original style along with the best bialy I've ever had. The newer style of bagels is fine, but should be appreciated on its own merits, not those of the original dense, plain style. The newer ones are more bread than bagel.
Just one more sip.
Posts: 24991 | Location: NY | Registered: Oct 18, 2001
the beauty of the montreal bagel is that they are perfect when one is in montreal. i don't think any ny bagel establishment view this as competition...
----------------------------- "religion ='s thought disorder" - sigmund freud
Posts: 6339 | Location: Park Slope, Brooklyn | Registered: Nov 20, 2002
Originally posted by Board-O: Yeah, when I think of bagels, I think of Montreal. Most bagels made today are vastly different than the dense original version. There's a place on Grand Street in NYC that makes the original style along with the best bialy I've ever had. The newer style of bagels is fine, but should be appreciated on its own merits, not those of the original dense, plain style. The newer ones are more bread than bagel.
Sounds like there should only be one bagel, and the other just so happens to be a rounded shaped bread with a hole in it.
my local bagel guy here makes fantastic dense and chewy bagels. love em.
Posts: 3634 | Location: NYC | Registered: Feb 16, 2007
Montreal bagels are a completely different animal than what most Americans think of as the bagel. Most bagels in the US are a roll with a hole in the middle. In NY they do them slightly better with more density and slightly more character. Montreal bagels are without a doubt the greatest baked good ever (perhaps with the exception of the fresh baguette that can be found at nearly any boulangerie in France). However, as Steve8 opined one must taste a Montreal bagel hot out of the oven. Once you've done that you can understand what's it's all about. Within 12 hours or so the Montreal bagel loses its real magic, and while still delicious it's not the same. Whenever our family comes to Chicago from Montreal we have them bring bagels and we freeze them. Toasted Mtl bagels are quite delicious, although again, there is nothing like a hot one straight from the wood-burning brick oven.
Poutine is interesting, and definitely not for the feint of heart. Try it at your own risk. I love it, but I can't imagine everyone would, especially if you consider those sticks at McDonalds to be an example of a real french fry.
(BTW Steve, I'm more of a fairmount fan)
******* Not looking good for next year either.
Posts: 4557 | Location: Chicago | Registered: May 24, 2002
Originally posted by steve8: Yes, they are that good and St. ViateurFairmount is the best. So is this place going to bring them in from St. ViateurFairmount? I guess it's not that far, but there is nothing like a St. ViateurFairmount sesame seed bagel right out of the oven.
*********************** "I have drunk not to the clouding of my reason, but just so much that I can still surely distinguish the syllables with my tongue." Athenaeus
Posts: 3383 | Location: montreal | Registered: Feb 21, 2004
I thought that Steve and I agreed on everything except wine and Rock music, but I guess we need to add bagels to the list. St. Viateur are good, but not as good as Fairmount. Since the two places are so close, we should organize a blind tasting of fresh bagels at the next offline (which is when?.....)
And grossie also got it right when he said that Montreal bagels are best when fresh, and much less good 24 hours later, though still yummy when toasted after some time in the freezer.
As for poutine, well, I can only say that no one should venture an opinion without trying it. As artery-hardening as hot fries, cheese curds and gravy is, one of the top restaurants here (Beckta) offered it with foie gras as well. I managed a couple of bites of my friend's plate and that was it for me.
------------------- Go Bruins!! Go Tigers!! Go Pistons!! Go Lions!!
I think the Mtl contingency should consider bringing some bagels to Otis's CDP. There will be a freshness issue, but perhaps we can toast them. They will certainly be better than the white castle sliders that Vino Me is likely to bring for our 1am snack. 4 or 5 dozen should do it, I can stick them in my freezer for a day or two prior to the party.
******* Not looking good for next year either.
Posts: 4557 | Location: Chicago | Registered: May 24, 2002
Originally posted by grossie: I think the Mtl contingency should consider bringing some bagels to Otis's CDP. There will be a freshness issue, but perhaps we can toast them. They will certainly be better than the white castle sliders that Vino Me is likely to bring for our 1am snack. 4 or 5 dozen should do it, I can stick them in my freezer for a day or two prior to the party.
MLV and I are interested in sampling these Bagels from our Northern friends.
Poutine, well, widely available here due to the large French Canadian contingent. Never had it though
Posts: 2691 | Location: South Florida | Registered: Dec 30, 2002
I think the Mtl contingency should consider bringing some bagels to Otis's CDP. There will be a freshness issue, but perhaps we can toast them. They will certainly be better than the white castle sliders that Vino Me is likely to bring for our 1am snack. 4 or 5 dozen should do it, I can stick them in my freezer for a day or two prior to the party.
Pure genius, grossie. Steve, I'd be happy to chip in to cover the cost, as long as there are some from both Fairmount and St. Viateur. And maybe bring along some cream cheese, lox and capers while you're at it?
------------------- Go Bruins!! Go Tigers!! Go Pistons!! Go Lions!!
Originally posted by bman: And maybe bring along some cream cheese, lox and capers while you're at it?
lox and capers in the luggage!? As long is you're the one opening the suitcase, bman.
Agree on the bagels. Excellent idea and the logistics are being discussed.
Just a mild warning to our U.S. friends: When I first tried the Montreal bagels they did not 'wow' me. I was so accustomed to the American style. However I now much prefer the style. Just an observation...
Originally posted by KSC02: Just a mild warning to our U.S. friends: When I first tried the Montreal bagels they did not 'wow' me. I was so accustomed to the American style. However I now much prefer the style. Just an observation...
Hell, I'm used to Einstein bagels around here, so, yeah, they'll wow me.
-IB
"Wine only turns into alcohol if you let it sit."---Lindsay Bluth
Posts: 6216 | Location: Naptown | Registered: Nov 24, 2006
Originally posted by KSC02: Just a mild warning to our U.S. friends: When I first tried the Montreal bagels they did not 'wow' me. I was so accustomed to the American style. However I now much prefer the style. Just an observation...
Hell, I'm used to Einstein bagels around here, so, yeah, they'll wow me.
B]Einstein[/B] its a no brainer that these are not bagels. Had them often, and never good. Weak bread, sweet taste.
As for chains, Manhattan bagel and Brooklyn bagels are better. Now we have Bagel Boys. Not too good either.
Its the water in NYC that is the ingredient that sets them apart.
__________________ Ed Bowers Live simply, Laugh often, Wine a lot!!!
yeah, if they don't wow you, be warned that these bagels may be "closed down" or possibly an "off" batch...
quote:
Originally posted by KSC02: Just a mild warning to our U.S. friends: When I first tried the Montreal bagels they did not 'wow' me. I was so accustomed to the American style. However I now much prefer the style. Just an observation...
----------------------------- "religion ='s thought disorder" - sigmund freud
Posts: 6339 | Location: Park Slope, Brooklyn | Registered: Nov 20, 2002
Ummm. Montreal bagels. Covered in sesame seeds right out of the oven. Nothing finer. You don't need cream cheese, cheese whiz or anything. I predict New Yorkers will be blown away.
Here in St. John's, Newfoundland we are fortunate to have a little bakery with a proper steam oven that makes Montreal style bagels and excellent breads. They are 95% as good as the original article. New York bagels pale in comparison.
Posts: 223 | Location: St. John's, Newfoundland | Registered: Mar 04, 2006
Most bagels made today are vastly different than the dense original version. There's a place on Grand Street in NYC that makes the original style along with the best bialy I've ever had. The newer style of bagels is fine, but should be appreciated on its own merits, not those of the original dense, plain style. The newer ones are more bread than bagel.
).
I think these things are available in Chicago Bman.
