Hand Cut Lox

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chicagostyledog
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2004/02/11 08:19:00 (permalink)

Hand Cut Lox

Lox and bagels with cream cheese is one of my favorite foods. I prefer the less salty nova. One thing I could never understand is the reasoning for the higher price of lox that's hand cut. Why the $1 to $2 surcharge for a sandwich with hand cut lox? Worse yet, when sold by the pound, hand cut lox can be up to $10 more than machine cut. Why the surcharge for the use of a sharp knife? Is this part of a deli labor contract. Is hand cut lox higher quality or fresher? Is it because it can be cut thinner? Was it better schooled or is this a food scam? I don't see a difference in taste.
#1

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    renfrew
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    RE: Hand Cut Lox 2004/02/11 09:17:44 (permalink)
    well clothier, lox is serious business.

    You are right, although I am sure there are less scruplous places out there that dont give you the belly. You should be able to tell, but sometimes they really do charge you for that sharp knife and the ooh and ahh of watching them cut it in front of you.

    Also, technically nova and lox are different. But the terms have become interchangeable in many places.
    #2
    chicagostyledog
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    RE: Hand Cut Lox 2004/02/11 09:23:26 (permalink)
    In Chicago, belly was always saltier than nova and less expensive.
    #3
    Rhodes
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    RE: Hand Cut Lox 2004/02/11 09:39:19 (permalink)
    quote:
    Originally posted by clothier

    Right on the lox and nova. Love lox. Like Nova.


    I'm the other way around - lox is over-salty to my taste (but will do in a pinch, better than none!), can't get enough Nova, especially on a nice poppy or sesame bagel w/ cream cheese, thinly-sliced red onion and a couple of capers. Alternative service is a Rhodes canapé special - thinly-sliced buttered brown bread, salmon, finely chopped red onion & hard-boiled egg, a few capers, cracked black pepper, spritz of lemon
    #4
    lleechef
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    RE: Hand Cut Lox 2004/02/11 11:33:05 (permalink)
    Rhodes, your canape special is my favorite.....sometimes I replace the brown bread with warm buttered brioche.

    And clothier, where did you say you were taking me to lunch today???
    #5
    chicagostyledog
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    RE: Hand Cut Lox 2004/02/11 12:43:17 (permalink)
    When I was in Amsterdam and Paris, lox is eaten on small pieces of rye bread. I've had lox on a toasted english muffin or Lithuanian rye when I'm not in the mood for a bagel. I enjoy lox with capers and a thin slice of tomato and onion. Gotta have chive cream cheese. A lox & onion or lox & cream cheese omlet is a breakfast favorite, besides Kewpee's cheeseburgers.
    #6
    lleechef
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    RE: Hand Cut Lox 2004/02/11 13:53:41 (permalink)
    quote:
    Originally posted by clothier

    quote:
    Originally posted by lleechef

    Rhodes, your canape special is my favorite.....sometimes I replace the brown bread with warm buttered brioche.

    And clothier, where did you say you were taking me to lunch today???


    Anywhere you want to go.

    I was thinking of Steve's Deli, over by Maple. They have hand sliced
    lox, and the sour cream chocolate chip cake is almost as good as my mom's.

    Oh, and great egg salad.

    Pick me up in two hours. I gotta go out and get a pedicure......
    #7
    lleechef
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    RE: Hand Cut Lox 2004/02/11 13:59:27 (permalink)
    quote:
    Originally posted by clothier

    go with the red polish this time, ok?

    The purple was nice, but I'm such a tradionialist.

    I was thinking of a French pedicure but if you want red........sigh......(rolling the eyes back).....well, OK. Pick me up at noon. Geeze, you guys are SO demanding!!
    #8
    lleechef
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    RE: Hand Cut Lox 2004/02/11 14:10:34 (permalink)
    I though I was getting fitted for the chaps, bib and crop after lunch! Hey! You promised!
    #9
    IansMom
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    RE: Hand Cut Lox 2004/02/11 14:16:54 (permalink)
    ROFL you two
    #10
    lleechef
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    RE: Hand Cut Lox 2004/02/11 14:29:35 (permalink)
    NOT ME!
    #11
    scbuzz
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    RE: Hand Cut Lox 2004/02/11 16:06:51 (permalink)
    Why don't you guys take this crap offline ?
    #12
    scbuzz
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    RE: Hand Cut Lox 2004/02/11 16:10:39 (permalink)
    Yes.
    #13
    scbuzz
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    RE: Hand Cut Lox 2004/02/11 16:18:43 (permalink)
    quote:
    Originally posted by clothier

    But you were entertained, though, right?


    I would say annoyed would be the more appropriate word. But then, who am I to question ? I'm sure people don't want to read this either.

    #14
    scbuzz
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    RE: Hand Cut Lox 2004/02/11 16:43:06 (permalink)
    What's left to say ? I said I was annoyed .... that's it. Obviously I can't stop you from posting what you wish to post. I expressed my feelings about it ... end of story !
    #15
    10X10
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    RE: Hand Cut Lox 2004/02/11 16:51:16 (permalink)
    quote:
    Originally posted by clothier

    I can only speak for the places here in Detroit that do hand cut, and the reason it is more is because you are getting lox from the belly, and not as much from the sides and filets. The belly has more fat, and should be tastier.

    Look at that. Real question, real answer, no fluff.
    I must be feeling ill.
    #16
    renfrew
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    RE: Hand Cut Lox 2004/02/12 09:01:09 (permalink)
    So to keep this on topic..(actually i am just jealous that clothier does not come on to me)..
    but i got some nova and lox yesterday...from Crown in hartford Ct. Excellent all around...I was gonna wait till I got home, but it called to me from the backseat so i ate it on the way to Boston. Unadulterated and simple. Sometimes the best. Even when flying down the higway at 85 mph.
    #17
    Sushi_Girl
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    RE: Hand Cut Lox 2004/02/12 09:06:42 (permalink)
    Do i have to seperate you two? Nothing a good spanking wont fix. oops. is that too inappropriate?
    #18
    chicagostyledog
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    RE: Hand Cut Lox 2004/02/12 09:16:39 (permalink)
    Renfrew, I also experience times where the lox never gets to see the bagel. I'll take a slice and wrap it around some cream cheese. We don't get good bagels in this neck of the woods. Most are doughy and baked. I prefer boiled.
    #19
    Lone Star
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    RE: Hand Cut Lox 2004/02/12 17:43:51 (permalink)
    I'm not footing the bill for any of this tawdry business. Besides, I never did get my sparkly Patsy Cline outfit.
    #20
    lleechef
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    RE: Hand Cut Lox 2004/02/12 18:22:55 (permalink)
    Lone Star, I never got the promised chaps, either. Men.......
    #21
    marberthenad
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    RE: Hand Cut Lox 2004/02/12 21:25:10 (permalink)
    quote:
    Originally posted by chicagostyledog

    Renfrew, I also experience times where the lox never gets to see the bagel. I'll take a slice and wrap it around some cream cheese. We don't get good bagels in this neck of the woods. Most are doughy and baked. I prefer boiled.


    Any fans of Zabar's out there? Nothing like a morning on the Upper West Side fighting the crowds for sliced Nova, and then heading next door to H&H for fresh bagels, all the while with visitors who were either amazed, or wondered what all the fuss was about.

    #22
    tiki
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    RE: Hand Cut Lox 2004/02/13 03:16:23 (permalink)
    All this talk of lox is getting to me!! Havent seen any at all since the move to OK and i REALLY miss a bagal with belly, cream cheese onion tomato and capers!!!!!AARRGG!
    #23
    IansMom
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    RE: Hand Cut Lox 2004/02/13 08:27:29 (permalink)
    quote:
    Originally posted by chicagostyledog

    Renfrew, I also experience times where the lox never gets to see the bagel. I'll take a slice and wrap it around some cream cheese. We don't get good bagels in this neck of the woods. Most are doughy and baked. I prefer boiled.


    Chicago.. try getting a good bagel in KY..oy
    #24
    chicagostyledog
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    RE: Hand Cut Lox 2004/02/13 11:36:04 (permalink)
    I'm always searching for the finest boiled bagels. Most bagel chains bake their bagels. To make things worse, their products can't be eaten with lox and cream cheese; like the fruity, chocolaty, cheesy bagels. They're a few deli's in Milwaukee that sell good bagels, but I usually go back to Skokie & Lincolnwood, my old stomping ground, for the real thing.


    #25
    Rhodes
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    RE: Hand Cut Lox 2004/02/13 12:58:07 (permalink)
    quote:
    Originally posted by lleechef

    Rhodes, your canape special is my favorite.....sometimes I replace the brown bread with warm buttered brioche.
    ....


    Mmmmm, warm buttered brioche (insert Homer Simpson drooling sounds....)
    #26
    redtressed
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    RE: Hand Cut Lox 2004/02/13 14:04:05 (permalink)
    It lox like lutefisk will nova darken our doors again........
    #27
    Art Deco
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    RE: Hand Cut Lox 2004/02/13 22:23:38 (permalink)
    quote:
    Originally posted by redtressed

    It lox like lutefisk will nova darken our doors again........


    Thanks redtressed. I knew there had to be a payoff at the end of all that drivel...
    #28
    Luvstoeat
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    RE: Hand Cut Lox 2004/07/23 16:28:08 (permalink)
    We too were always getting our bagels from Kaufmans or NY Bagel & Bialy, but as of late we do Bagel Country in Skokie. It's at the corner of Niles Center & Skokie Blvd (Yep, in the same little shopping center where Polk Brothers was a zillion years ago...). The bagels there are bigger and tastier than at the other joints...But beware!! No Saturday hours (except during winter when they open after sundown).
    #29
    Michael Hoffman
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    RE: Hand Cut Lox 2004/07/23 17:45:38 (permalink)
    Here's the skinny on Nova and belly lox. The belly lox comes from the bottom of the fillet. The Nova from the loin. By the way, the word Nova comes from Nova Scotia, where much of the salmon that was cold-smoked (made into lox) came from.

    If you were to steak a salmon you would see the belly portion as the narrowest part down to the little ends on either side of the opening below the backbone It is the fattiest part of the salmon, and for many people it is the tastiest. Because this is the area where poisons such as mercury happen to congregate in a salmon, those of us to fish for salmon get rid of this section, whether we fillet our fish or cut it into steaks.

    And this is why I always choose Nova when buying my lox -- I hate mercury with my cream cheese.
    #30
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