Went to Sarah and co.'s house for dinner this evening. We had a lovely chickpea curry (with some superb rice) as well as some fresh parahtas. The food was great, shame about the younger two members of my family...
Since then I've been searching through various combinations of my dad's unwanted computer parts in the hopes that a machine I can use as a server once I'm at uni will emerge. As yet nothing, more tomorrow.
Showing posts with label food. Show all posts
Showing posts with label food. Show all posts
Sunday, September 17, 2006
Saturday, September 16, 2006
Rye Flour
Believe it or not (I barely can), another bagel post. I don't normally spend this much time thinking about them but they were (presumably) just on special offer and, as such, the household is inundated with them. So, once more into the bagel, my friends:
Cinnamon and raisin bagels really, really suck. You can smell the cinnamon on them (just barely) but there is absolutely no taste of it once you're eating them. You're lucky if you get a raisin every other bite (and even then they taste weird, presumably because they've sucked up all the cinnamon taste). How can it be called a cinnamon and raisin bagel if you can't taste cinnamon or raisin half the time? Added to this, cinnamon and raisin bagels have a firmer texture to them (for reasons best known to the New York Bagel Co.).
Plain bagels, on the other hand, are great. You don't get any great disappointment because they don't taste plain. They do. They also have a much nicer texture and they don't mess up the taste of anything you put on them.
So I decided to do a bit of investigation and, comparing the ingredients, while both types contain wheat flour, only plain bagels also have rye flour. Why can't they just put rye flour in the cinnamon and raisin ones?! And, in fact, while they're at it, why not throw in some cinnamon and raisins, just for kicks!
Cinnamon and raisin bagels really, really suck. You can smell the cinnamon on them (just barely) but there is absolutely no taste of it once you're eating them. You're lucky if you get a raisin every other bite (and even then they taste weird, presumably because they've sucked up all the cinnamon taste). How can it be called a cinnamon and raisin bagel if you can't taste cinnamon or raisin half the time? Added to this, cinnamon and raisin bagels have a firmer texture to them (for reasons best known to the New York Bagel Co.).
Plain bagels, on the other hand, are great. You don't get any great disappointment because they don't taste plain. They do. They also have a much nicer texture and they don't mess up the taste of anything you put on them.
So I decided to do a bit of investigation and, comparing the ingredients, while both types contain wheat flour, only plain bagels also have rye flour. Why can't they just put rye flour in the cinnamon and raisin ones?! And, in fact, while they're at it, why not throw in some cinnamon and raisins, just for kicks!
Friday, September 15, 2006
Pre-Cut Bagels
I don't know whether my mum has stopped buying them or whether the supermarkets have stopped selling them, but I miss pre-cut bagels.
Simply put, they taste so much better. I'm never able to cut an un-pre-cut bagel right, it always ends up with two wedges or some other undesirable configuration of bagel 'halves'. This normally doesn't affect the toasting of the bagel (unless I'm having a particularly bad day). Once I'm eating it, though, I can't help thinking about how it would probably taste better if I'd cut it properly.
I just want to enjoy my bagel!
Simply put, they taste so much better. I'm never able to cut an un-pre-cut bagel right, it always ends up with two wedges or some other undesirable configuration of bagel 'halves'. This normally doesn't affect the toasting of the bagel (unless I'm having a particularly bad day). Once I'm eating it, though, I can't help thinking about how it would probably taste better if I'd cut it properly.
I just want to enjoy my bagel!
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