Friday, 22 March 2013

Brooklyn Bagel and Coffee Co.

Excuse me for the lack of posts - when I'm in a new place I like to eat out and experiment with new local ingredients in recipes.  The latter should provide more posts, but I've mainly been eating out here in NYC.  Although, I love the huge array of Central and South American ingredients, like cassava and different chiles and thus will cook with them soon! 
photo from

So let me talk about bagels today.  I feel like a good bagel doesn't need any toppings.  Plain, toasted, with a bit of butter, or a bit of cream cheese if you must, and it's perfect the way it is.  Like a good photo doesn't need photoshop, a good bagel doesn't need a load of ingredients in between.  I really ought to go to more bagel places, but for breakfast I'm constrained to perhaps a 500m radius of where my sister lives (who I'm visiting at the moment).  The Brooklyn Bagels and Coffee Company is within this area and there's always a line.  So this one fine morning, I got up early and went over there.  Now, the big menus in these places intimidate me  because I know everybody's in line waiting and I don't have time to peruse the menu and contemplate for half an hour.  I saw spelt bagels and I went for it.  It was so sweet and nutty, it was spectacular.  That's why I love wholegrain baking, plain flour is just so plain and dull sometimes.

 I can't say anything about their other bagels, but I can assure you that the spelt bagels are amazing. 

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