SC - Did they really eat that?

[Balano1 at aol.com]

Dear Bear -
In a message dated 98-08-13 15:10:01 EDT, you write:

<< All joking aside, what do you consider the chief attributes of a good
bagel.
 Most of what is locally available isn't good baking, much less a good bagel,
 so it will be interesting to see how they stack up to your standards. >>

Here in Sunny Florida, in several bagel & pizza "hotspots," the snowbirds
swear that the water makes the difference and inport the dough made in New
York for both bagels and pizza down here to be cooked up.  Having lived all
over, I can't 
honestly say the difference in taste justifies the price they charge.


I've had good and bad pizza and bagels all over.  

Just had to pop a word in - Sister Mary Endoline
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