The DU Lounge
Related: Culture Forums, Support ForumsNever get a "bagel" in Canada. I'm sitting in a Tim Hortons in the
Vancouver airport waiting until 10AM to check into my hotel room. Only two places open: Starbucks and Tim Hortons. I ordered a bagel with cream cheese and managed to eat a quarter of the gluey mess. Horrible! And I'm really tired.
Sherman A1
(38,958 posts)I will stick with Panera (St. Louis Bread Company as it was once known) and their bread sliced bagels.
donkeypoofed
(2,187 posts)It happens but I just had a bagel 12 hrs ago and it was fresh, chewy and delicious.
I tried a donut from Dunkin when I was in Vegas and it was awful and tasteless.
Get a donut instead maybe.
Bagel belts are the bomb! With sausage on a 4-cheese bagel is my fave. So delicious.
Have a good flight!
CentralMass
(15,265 posts)The result was healthier doughnuts that taste like dentist's fingers.
Tommy_Carcetti
(43,198 posts)All I've ever had is New York style and they kind of run the show like the mafia in terms of bagels, sadly.
Floyd R. Turbo
(26,585 posts)My favorite is at Dunns. 😋
applegrove
(118,778 posts)Floyd R. Turbo
(26,585 posts)PoindexterOglethorpe
(25,895 posts)I did once, and what a mistake that was.
But speaking of doughnuts, I can't tell if it's simply that I've gotten older (now 70) or that they've changed something fundamental in how they are made, but doughnuts, even at supposed doughnut shops, just aren't very good. The texture is all wrong. And they don't have very much flavor, compared to those of my childhood.
Wounded Bear
(58,706 posts)I suspect a lot of bakers, especially cheap ones, are not using real sugar anymore.
PoindexterOglethorpe
(25,895 posts)as sugar would be crucial to the texture of cakes, as it is with cookies and brownies, just to name two other sweet things.
Occasionally I'll have the misfortune to have a cookie made by someone who doesn't believe in real sugar, but uses honey for the sweetener. Even if they're sweet enough, which they usually are, the texture is awful.
I suspect the problem is more with some kind of cheap flour and synthetic flavorings. Or exactly how they are baked or deep fried.
Many years ago, when I was in high school, I'd sometimes get up early and do homemade donuts of my own. The recipe came from my mom's cookbook which was published in the 1930s. I just did a drop donut in oil, sort of like an oversized donut hole. They were very good. Ahhh, memories of youth!
Wounded Bear
(58,706 posts)I'm not sure that would be the problem, as sugar would be crucial to the texture of cakes
What I'm saying is that they may be using artificial sweeteners and/or things like HFCS, which as a liquid mixes in with bakery ingredients faster and easier. So, if they're not using actual granulated sugar it could affect the texture of the pastry as well as the flavor. I see this in grocery market bakeries all the time.
sinkingfeeling
(51,473 posts)Recursion
(56,582 posts)Voodoo still holds a special place in my heart.
Codeine
(25,586 posts)Recursion
(56,582 posts)Outside of Montreal or Vancouver, though: yeah. Avoid bagels.
sinkingfeeling
(51,473 posts)in my life. It was like eating some kid's modeling clay.
Recursion
(56,582 posts)I'm very sorry to hear that, Vancouver used to be reliable for bagels.