Posted on 08/07/2015 10:17:49 PM PDT by rickmichaels
Bagels are getting bigger, thicker and fluffier.
While that might seem like a good thing, it's also throwing off the perfect cream cheese to dough ratio.
Now scientists have come to the rescue with a new, 'scientifically correct' way to cut a bagel so that they can be loaded with more filling.
A recent video shows how to cut a bagel into something known as a Möbius strip, which a famous mathematical structure that only has one side.
The strip can be made by cutting a long strip of paper, putting a half twist in it, and gluing the ends together.
Doing the same thing on a bagel, however, can prove much harder.
Dan Pashman first heard of the strange technique when he spoke to University of Sheffield mathematician Eugenia Cheng for an upcoming episode of The Sporkful podcast.
Dr Cheng previously claimed she had come up with first-ever formula for the 'perfectly proportioned' pizza, taking into account factors like the ratio of topping to base.
In her latest video, she slices a bagel along a Mobius strip. 'Because it's only got one side, I only have to put one swoop of cream cheese, and it's going to go all the way around,' she says.
In a tutorial on NPR, Pashman explains how he came up with his own technique, based on a video by Dr George Hart dubbed the 'Mathematically Correct Breakfast'.
First practice on a bagel by drawing a line on both 'sides' that touch, but without picking up your marker.
'The line needs to wrap around the outside and inside of the bagel, and end up connecting to the beginning,' Pashman writes.
'Then slice along the line using a small, nimble knife.'
(Excerpt) Read more at dailymail.co.uk ...
Bagels and lox ping.
Ooh I’m hungry now.
Heck, I’m having enough trouble trying to find a REAL, old school Jewish bagel down here in FL.
You can’t find a bagel IN FLORIDA? What the h*ll is wring with the world?!
The thing under discussion here is NOT a bagel. Bagels are dark, heavy and dense. Very hard to find these days.
That, of course, is a terrible way to cut—or eat—a bagel.
Nothing brings out the great taste of a bagel like drawing on it with a black felt tip pen. Mmmmmm.
Me and my pals put on our black leather jackets and take our muscle cars down to race at the Mobius Strip. I got a switchblade taped under the dash, baby.
I tear bagels and don’t slice.
It’s been my way for 60 years.
.
Yeah, well I slurp soup straight outta the bowl.
Sometimes, I just eat the can of soup without opening it.
You can always guillotine your bagel.
http://www.bedbathandbeyond.com/store/product/bagel-biter/1010647517
Do you have to give it a show trial first?
I say forget the bagel. Just give me the lox. I love lox, and find that it is best eaten plain in slices (preferably dangled over the mouth and slowly lowered.)
I think that all those bagels, cream cheese, tomatoes, lettuce and whatever else people eat with it only serve to obscure tha natural divine flavor of the lox.
Dude, THERE is your problem. Spring Hill is a strip mall wasteland. Just got back from visiting my parents there. They moved to Timber Pines last year and my poor mother is climbing the walls. Granted the crystal clear rivers are pretty, and the wildlife and manatees are cool, very cool, but I think “Nature Coast” is code for culturally undeveloped and beachless. Maybe you really love fishing, that seems to be the draw. ;)
If there are any good restaurants beyond Bayport Inn and Guido’s Pizza that they’re missing please let me know!
Messiah, come!
There’s Capietello’s on 19. A little pricey, but they got just about the best Italian food around. Bayport’s very good, but now it’s inaccessible because of the flooding.
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