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Long Island gets its water from a different source than NYC but I’ve never heard about there being a difference between a bagel in Queens vs. one a mile away in Nassau County.
Long Island gets its water from a different source than NYC but I’ve never heard about there being a difference between a bagel in Queens vs. one a mile away in Nassau County.
There is definitely some truth to the water. I was a homebrewer for years. Attention to water chemistry is how you take your beers to the next level. NYC has extremely soft water with very little trace elements to mess with the yeast. I'm no baker, but it has to affect bread yeast similarly.
Back in the day I was quite versed in how to manipulate NYC water to achieve whatever results I was looking for in a particular batch.
Yep, outlanders buy a bag of Lender's "bagels" and think they are actually eating a BAGEL.
Lender's Bagels! Whoo boy did you just bring me back. I used to shovel those Lender's onion bagels in when I was a child! Haven't had one of those in years.
NO WAY that CA has better bagels. Still have not found H&H Quality and never will. Remember that place on 14th in the meatpacking district ? Forgot the name but would get fresh bagels at like 5am after clubbing.
CA Does Not have that quality. Different texture all together.
NO WAY that CA has better bagels. Still have not found H&H Quality and never will. Remember that place on 14th in the meatpacking district ? Forgot the name but would get fresh bagels at like 5am after clubbing.
Yes. And same with H&H on 46th Street. That was right next to the club
NO WAY that CA has better bagels. Still have not found H&H Quality and never will. Remember that place on 14th in the meatpacking district ? Forgot the name but would get fresh bagels at like 5am after clubbing.
CA Does Not have that quality. Different texture all together.
Bagels from the Greater NYC Area (which include Long Island and New Jersey) are definitely better than anyone could find in California. My California relatives visit NYC and always want bagels for breakfast during their stay!
There is definitely some truth to the water. I was a homebrewer for years. Attention to water chemistry is how you take your beers to the next level. NYC has extremely soft water with very little trace elements to mess with the yeast. I'm no baker, but it has to affect bread yeast similarly.
Back in the day I was quite versed in how to manipulate NYC water to achieve whatever results I was looking for in a particular batch.
But NYC water comes from upstate, doesn’t it, and LI water comes from underground aquifers. I guess they are similar?
Of course this is all different than CA water, and FL water is a mess.
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