Vaguely related to
Cog's recent post on American yogurt, what's the deal with the sub-par bagels outside the New York City area? We just got bagels from what is supposedly
the best bagel place in Boulder, and they weren't even close in taste to
our bagel place of choice in Westchester. Why are the bagels so much better in the NYC area? If there were some ingredient local to NYC that didn't travel well, I could understand, but that doesn't seem to be the case.
3 comments:
I've heard it's the water...
I've heard the water thing as well.
I've heard about the water, too, but I had a hard time believing it. I couldn't find a definitive answer on the web, but this claims the water is important:
http://www.seriouseats.com/2009/08/brooklyn-water-bagels-in-delray-beach-fl-florida.html
I'm still not 100% convinced, though.
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