rev:text
| - I am going to give this 5 stars, and I will say this is as good as it gets. But I need to throw some caveats on that, which I guess, if you read my other reviews, there always are. I guess I could change our screen name to WithCaveats, but then, that's not very personable, is it?
Full disclosure:
1. I am from NJ and work in NY
2. I love bagels from NY/NJ
3. Andy is from Canada
4. She loves bagels from Fairmount
Ok, having said that, let me also put the following forward as a point of evidence in this great bagel debate:
* bagels from NY/NJ and bagels from Montreal are not, in fact, the same food. Bagels from NY/NJ are big, doughy blobs that suck up butter or scream for cream cheese and lox to be slathered on them. Montreal bagels are smaller, leaner versions of the above. While they are perfectly happy basking in some melted butter or dabbling a small dance of cream cheese, they are not quite as indulgent as the NY/NJ version described above. Of course, you generally need to eat 2-3 of these so...
Anyway, if you accept the fact that these are 2 different food groups, then we can move forward with this very simple review. These are very good. They are not the same food you will get in NY/NJ. But for what they are, which we established above is a different food entirely, they are very good.
Ok why are they good?
1. They are fresh
2. They are LOADED with sesame seeds
3. You got the sesame right?
4. They travel well
5. They freeze well
6. They are tight, compact, and flavorful
In some ways, and forgive me for saying this, they are more resilient than a good New York bagel. Not that this ever happens, but if you have a NY bagel 2 days after you buy it, often times it's hard enough to drive a nail in with. With the Fairmount bagel, it's a bit more edible. Maybe you can drive a tack in.
This is a bit of an attraction when you're in Montreal. Even the border guard knew about them when we were coming back. You should go. You should buy a dozen. You should eat at least 2 of them before you get where you're going.
|