Posted on 12/07/2023 5:30:04 PM PST by DallasBiff
08 Bread New York City Bagels NEW YORK CITY, United States of America
Bagels are an iconic New York City food: boiled, then baked hand-shaped, round rolls with a hole in the middle. It is a small and dense bread with a malty flavor and a dark, shiny, and crunchy exterior which should snap when bitten into it. Originally, they were brought to the United States by Jewish immigrants from Eastern Europe.
There is a theory that bagels were popular in the Jewish community because the dough needs to rest for twelve hours before being baked, so it was convenient for Jews to let it rise during the Sabbath, when work is forbidden. New Yorkers claim that their bagels are the best due to the water's softness, as there are low levels of calcium and magnesium that could toughen the dough when combined with glute
(Excerpt) Read more at tasteatlas.com ...
Lobster was #1.
13 New England Clam Chowder
74 Manhattan Clam Chowder
HaHa, New York!
When I worked a contract in Rochester, NY, I learned what great bagels they have there and once a week it was always someone’s turn to bring in a couple of dozen.
Add some fresh heirloom tomato, some capers, and sliced Vidalia onion, and I’m in!
Bagels are great with cheese and jalapeños. Not really Kosher though
Wasn’t the Reuben first created at the Cottonwood hotel in Omaha?
Since the reuben as known can’t be kosher, someplace far away from anything traditionally Jewish is very likely.
When I lived in Binghamton, NY, a restaurant there (Pancho’s Pit, I think — it’s been over 50 years) had Spidies. Have never seen them anywhere else. Sandwiches with lamb in a hoagie roll. They were so good!
Interesting list. I had no idea that Snickerdoodles has roots in Connecticut.
Missing from the list is the New England Style Hot Dog (broiled, on a clam roll, preferably foot long, with Guidas of Middlefield a classic example, but also Captain Sea’s in Wallingford, CT).
Another missing item is the steamed cheeseburger, also associated with Connecticut.
Bread in a can.
Spidies were unique to the Triple Cities area.
Panchos had them, and many street vendors sold them in Endicott, Johnson City and Binghamton to the workers at EJ Shoe and IBM factories.
Never saw them anywhere else.
A Ripper from Rutt’s Hut.
State Fairt Spiedie sauce.
Mmmmmmm...... One of the best things to marinade chicken in.
I know, right? Soft pretzels attributed to NY instead of Philly—scandalous; as well as attributing all Italian pasta dishes to NY, when they are often better in Philly and New Jersey, where the Southern Italy diaspora is scattered all around.
One time my family and I did some sniff and taste testing at the San Gennaro Festival the entire length of the street in Little Italy, NYC. We only found one restaurant that did Neapolitan cuisine correctly, whereas there are scores of them in Philadelphia and New Jersey.
That is an interesting link. I enjoyed reading it.
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.