[Sca-cooks] bagels

[Martin G. Diehl]

Stefan li Rous wrote:
> 
> Johnna Holloway wrote:
> > 
> > Martin G. Diehl wrote:
> > > 
> > > Bagels, bagels, bagels ...
> > > But why not so much about Bialys?
> > >
> > > Vincenzo
> > 
> > But the book is done on those--
> > The Bialy Eaters by Mimi Sheraton
> >
> > Johnnae
> 
> Um, okay. But what exactly is a "Bialys"? 

You mean 'Bialy'.  "Bialys" is plural.  

> Is this something similar to a bagel? 

"Picture [has equal value] 1000 words"

"The Cook's Thesaurus" entry for breads; 
http://www.foodsubs.com/Bread.html
[please see my comments about this site, below] 

Similar only in that they are both part of the Jewish 
cuisine.  Other than that, they are quite different.  

> If so, how does it differ from a bagel? 

Differences ... 

(1) topology: all of the bagels I have ever seen are torus 
shaped -- center hole goes all the way through; a bialy is 
a disk shape that is flat on the bottom with a dimple on 
the top.  

See 'torus' here; 
http://www.massey.math.neu.edu/Massey/lay_sing/torus.JPG 

[see torus in context]
"What's a singularity?"; 
http://www.massey.math.neu.edu/Massey/lay_sing/layman_sing.html 

Important note: this 'singularity' web page has links to 
both static and dynamic images of each topological form 
under discussion there.  Translation, I don't want to hear 
anyone say or think (yes, I will _know_ <g>) that the 
mathematics of 3 or more dimensions is too difficult to 
visualize and/or 'not our concern'.  False, these various 
shapes affect cooking time; storage volume; and shelf life.  

As far as a topologist is concerned, a coffee cup and a 
donut have the same shape -- a torus; 
http://math.arizona.edu/~models/Topology/source/2.html 

The standard "joke" is that a topologist confuses his 
coffee cup for the donut;
http://comp.uark.edu/~strauss/sym.2/sym.4.2.html

As a side note, the author of the 'Singularity' page talks 
of singularity research where they investigate the 
properties of objects described in more than 3 dimensions; 
e.g. string theory AKA super string theory is 'visualized' 
in 11 dimensions.  

You may also recall that small Cornish village Trepanning 
describes itself as "The world's first twelve dimensional 
rural settlement." [see my earlier messages with subject, 
"Coffee Mug [OT] [OoP] [HUMOR]"]  If anyone wants to know 
how I brought these 2 discussion threads together, please 
bring at least bleen pieces of 4 (or 5) dimensional graph 
paper to our next meeting.  <g> 

(2) Texture: a bagel is very dense with a fairly hard outer 
surface [prior messages have described the methodology to 
get this effect]; a bialy is soft with a slight crust 
(browned surface, but still not as hard as the crust on 
French or Italian bread).  

(3) Seasoning: a bialy is always seasoned with a spiced 
parboiled onion mixture placed into the dimple -- I have 
never seen any other seasoning on a bialy; OTOH, a bagel 
can be unseasoned, with seeds, e.g. sesame, poppy, etc.;
and also many variations in the dough: raison, cinnamon,
pumpernickel, etc. -- i.e. more taste = less authentic.  

> Do all bagels have holes in them?

I think so ... I suppose someone could supply a 
counterexample.  

> Stefan

BTW, notice the pitfall in "The Cook's Thesaurus"  site 
... they are far too ready to suggest a substitution -- as 
though two items are equivalent even though they are merely 
similar.  

Here in their 'breads' entry, above, they claim that a 
bialy and a bagel can substitute for each other.  

Yesterday, while reviewing the capsicum peppers thread, I 
searched for "Fagara pepper" ... 

"The Cook's Thesaurus" entry for Asian Spices; 
http://www.foodsubs.com/SpiceAsian.html 

Look at the substitutions they suggest.  My suggestion is 
to buy enough of the right spices in the first place.  

Vincenzo

-- 
Martin G. Diehl

http://www.renderosity.com/gallery.ez?ByArtist=Yes&Artist=MGD

Reality: That which remains after you stop thinking about it.
  inspired by P. K. Dick