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BAGELS Ingredients: 1 1/2 cups warm water 2 pigs (TBS) dry yeast 2 TBS sugar 2 TBS salt 4 cups bread flour 1 TBS vegetable oil cornmeal for dusting kosher salt, sesame or poppy seed 3 qts simmering water 2 TBS molasses or malt syrup Bagel Platter Mix together the water, yeast, and 1 tsp sugar and let stand for 10 minutes. In a large bowl, add the remaining sugar, salt, and 2 cups of the flour. Add the yeast mixture and the oil. Mix and add the remaining 1 1/2 cups of flour. Turn out onto a board and knead for about 5 minutes, until the dough is smooth and firm, adding flour if the dough sticks to the board. Place dough in a clean, oiled bowl. Cover and let rise until doubled, about 1 hour. * Punch down the dough and let it rest for about 5 minutes as is, or divided it into 16 small pieces and let the dough relax for about 5 minutes. To shape into bagels, roll the dough in a long strand and chop off a 6" length with the heel of your hand. Roll it in small pieces the width of a finger and twice the length, tapering at the ends. Shape into rings, pinching ends well together so that they won't come apart in boiling. Set the over for 450 degrees F. Place the bagels on a cookie sheet covered with cornmeal and cover for 10 minutes. Heat the water in a large pot and add the molasses or malt syrup to the water. When the water is very hot, but not boiling, drop the bagel rings carefully into the water, one at a time, in two batches. Cook about 30 seconds, then turn with a skimmer on the other side and simmer for another 30 seconds. Drain for 5 minutes on a rack. Dip into, or sprinkle with the desired topping, such as salt of seeds. Bake on a greased cookie sheet on the bottom shelf of the preheated over for 15 minutes or until the bagels are light brown and shiny. Cool on a rack. | |
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All of these ratings are my personal opinions, and while I've had some of these wines multiple times, at other times I've had just a single tasting. You may disagree with these ratings, or you may find that the bottle you purchase doesn't meet your expectations. This is the nature of wine, which remains an art rather than a science. And of course everyone's taste is different.
I rate the wine on a scale of 1 (lowest) to 5 (highest). I have reserved a rating of 0 to wines that are unpalatable when I am unable to resolve to my satisfaction that the problem is a corked bottle rather than an error at the winery. A few wine have no rating at all; these are wines that I was unable to judge.
Ratings provide a guideline, not a guarantee; each vintage and each bottle is different. The other day I poured a bottle wine down the sink; this was a wine I usually like, and in fact I still recommend that wine, but this particular bottle was bad. A bottle will go bad, either because of a mistake by the winery, improper handling in shipment, or neglect by the wine merchant. In at least one case, I've seen a wine ruined by its success: one year the wine was excellent and the next year the winery overproduced the wine to meet demand.
Finally, I'd like to paraphrase the Wall Street Journal's wine reviewers, Gaiter and Brecher, who said something very important. If you find a wine that's inexpensive that you enjoy, this doesn't mean you have poor taste — this means you've found a bargain. It's your and your friends' enjoyment of the wine that's important, not what I or anyone else thinks of the wine.
I've just received a request from someone who is traveling to Chile and Argentina for a list of kosher wineries to visit.
I don't have one; in fact, I'd be hard-pressed to provide the locations of wineries here in the US.
Here's two requests. First, if you know of kosher wineries in Chile and Argentina that tourists can (or even can't) visit, please leave a comment.
Second, if you'd like to help create a list of all such wineries for me to post on this web site, let me know and let's see if I can let you edit such a list directly. Use the contact form to reach me.
All of these ratings are my personal opinions, and while I've had some of these wines multiple times, at other times I've had just a single tasting. You may disagree with these ratings, or you may find that the bottle you purchase doesn't meet your expectations. This is the nature of wine, which remains an art rather than a science. And of course everyone's taste is different.
I rate the wine on a scale of 1 (lowest) to 5 (highest). I have reserved a rating of 0 to wines that are unpalatable when I am unable to resolve to my satisfaction that the problem is a corked bottle rather than an error at the winery. A few wine have no rating at all; these are wines that I was unable to judge.
Ratings provide a guideline, not a guarantee; each vintage and each bottle is different. The other day I poured a bottle wine down the sink; this was a wine I usually like, and in fact I still recommend that wine, but this particular bottle was bad. A bottle will go bad, either because of a mistake by the winery, improper handling in shipment, or neglect by the wine merchant. In at least one case, I've seen a wine ruined by its success: one year the wine was excellent and the next year the winery overproduced the wine to meet demand.
Finally, I'd like to paraphrase the Wall Street Journal's wine reviewers, Gaiter and Brecher, who said something very important. If you find a wine that's inexpensive that you enjoy, this doesn't mean you have poor taste — this means you've found a bargain. It's your and your friends' enjoyment of the wine that's important, not what I or anyone else thinks of the wine.
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