Food

A place to share what you're cooking and eating on Farcaster.

nyc bagels are vastly inferior to montreal bagels

building /juicebox | product marketing & growth | prev. NounsDAO, RAW DAO | learning to code

Are you trying to bait /new-york into taking you to a real bagel place?

willing to be proven wrong but imo nyc bagels are much more doughy/thick + overall larger, whereas montreal bagels are much smaller with more wood flavour

you’re onto me

looking to do more research, in addition to the thoughts in the cast below I have also observed that nyc bagels don’t last as long (i.e. get harder faster) vs. montreal though this probably varies.

Multiplying onchain economies. Working on interfaces /comint and intelligence @tenfold
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you’re onto me

looking to do more research, in addition to the thoughts in the cast below I have also observed that nyc bagels don’t last as long (i.e. get harder faster) vs. montreal though this probably varies.

https://warpcast.com/matthewb/0xb9642b53

I do think you’re supposed to eat a nyc bagel right after you get it.

You want thick, chewy, toasted, warm, salty dough.

yes, ideal for any bagel however I’m quite familiar with montreal bagel shelf life and it’s surprisingly good

I think the focus on thickness and chewiness here is what’s throwing me, very different than montreal. much less of the wood-fired flavour.

I tried a supposedly Montreal bagel at courage bagels in LA and was similarly disappointed.

But i did wait in line for like an hour

haha, only “montreal bagel” I’ll accept is either fairmount or saint viateur. direct from the source.