Bagels are a part of my adultolescent memory growing up in Long Island, New York.  When we first moved there, everything was so foreign, but yet, so many things were the same and by that I mean, the food, our life style, the way my mother tried to raised me and my sister.  We didn’t embrace the American culture immediately but if there was one thing that my mother couldn’t resist, it was a toasted bagel.  I’ve never had it until we moved to Long Island, well, I’ve not had a lot of things until we moved to the U.S… Anyway, I have fond memories of going to the bagel shop with my mother on Saturday mornings, picking up a dozen bagels, and eat one immediately after we get home – slightly toasted with cream cheese.  That was a match made in bakery heaven.  Maybe because they’re the first bagels I’ve ever had, or maybe because New York bagels are simply the best, the bar for bagels has been set high.  In Asia, good bagels are hard to come by.  They’re just not quite right, often too soft.

我十一歲的時候,跟著母親移民去紐約長島.  在一個安靜的小鎮開始我們的移民生活.  長島的居民有很多是猶太裔或後代.  那是我第一次吃到貝果.  當時我並不知道,但是離開了長島以及東岸之後,我才知道紐約的貝果真是世界第一.  當然我也碰過來自加拿大魁貝克的朋友,每次都要硬凹說他們的貝果才世界第一.  我心中的OS 都是”那是因為你們沒吃過紐約的“.  回到亞洲之後,都覺得在這邊吃到的不夠地道,大部分都是太軟,或口感以及嚼勁不好.  也可能期待太高,也沒在家裡做過.  直到家裡倆個小鬼愛上超市的冷凍貝果.  我想,既使老媽做不出紐約口味的,怎麼做,都應該比冷凍的好吧？  看了很多youtube 影片以及看了很多食譜之後,這是我的貝果初體驗. Continue reading →