Perfect Lox and Bagel Platter

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DawnT
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2011/05/08 17:18:39 (permalink)

Perfect Lox and Bagel Platter

What do you recall as your favorite platter? For me, this was a weekend treat that I used to order when I was a kid with my grandfather and looked forward to all week. He usually bought me half pound of lox wings to go whenever he bought his sliced pumpernickle during the week and a couple of salt bagels. It's hard to find a good bagel anymore and the few remaining real delis are quite a few miles away. Still there is no loss of places that still make a lox platter using lousy bagels and that flavorless, pasty, pink mush that passes as nova nowadays around here.
 
Of days past, that platter usually had enough to make the bagel and order another bagel to make another and still have veggies and garnish left over in most good delis.
 
 
 
#1

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    EdSails
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    Re:Perfect Lox and Bagel Platter 2011/05/08 20:58:37 (permalink)
    I agree. Last time I got one, at Factor's Deli in LA, it was a disappointment. These days, seems like we are better off buying our own stuff and making it. 
    #2
    tiki
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    Re:Perfect Lox and Bagel Platter 2011/05/09 13:59:45 (permalink)
     Brooklyn Bagel Works!!!--right down the street from my daughters place in Brooklyn--GREAT bagels and shmears and wonderful lox!! Love the place---when they fly out they stop and get me a dozen on the way to the airport1 what a great daughter!
     
    #3
    Michael Hoffman
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    Re:Perfect Lox and Bagel Platter 2011/05/09 15:01:26 (permalink)
    Funny, Bagels and lox to me has always been something you had at home. Sunday runs to White's or Glick's delicatessens in New Haven were standard for the lox, whitefish, sable, kishka, corned beef, pastrami, half sour pickles, chopped herring, cole slaw and potato salad. And of course there was the stop for rye bread and bagels from Olmer's or maybe Lender's (Yes, there was a real Lender's, and they made real bagels) for their bagels. And the bialys came from Taicotsky's.
     
    I cannot ever recall having any of that anywhere but at home, or at least at someone else's home.
    #4
    brisketboy
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    Re:Perfect Lox and Bagel Platter 2011/05/09 15:37:42 (permalink)
    Oh Michael, what memories you invoke. Grew up on the north side of Chicago right around the corner from Kaufman's Bagel Bakery and an authentic Jewish deli. My dad would bring home lox, bagels, schmalz herring, and the best rye ever. Sadly the days of the Jewish deli or deli of any kind I believe are numbered. Folks just don't want to eat that way I guess. Too many food police I suspect. What would I give for some real chopped liver.
    #5
    Michael Hoffman
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    Re:Perfect Lox and Bagel Platter 2011/05/09 15:49:20 (permalink)
    I forgot the chopped liver. That ws always brought home, too.
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    mar52
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    Re:Perfect Lox and Bagel Platter 2011/05/09 17:02:49 (permalink)
    You're talking about the stuff of my dreams!
     
    When my grandfather was alive he'd come to our house every Sunday morning with lox, whitefish chubs, codfish, cream cheese and bagels.  In those days the only bagels were plain, onion, egg (who eats those?) and bialys.  Today's bagels taste nothing like those of  my youth.  
     
    When my grandfather brought lox wings one Sunday and watched me eat them they became a regular Sunday treat for me.
     
    Now I'll order a lox and bagel meal at a delicatessen if I'm not ordering chopped liver on rye.  Lox and bagels is just not the same if I make it at home.
     
     
     
    #7
    Michael Hoffman
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    Re:Perfect Lox and Bagel Platter 2011/05/09 17:08:00 (permalink)

    #8
    Michael Hoffman
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    Re:Perfect Lox and Bagel Platter 2011/05/09 17:30:31 (permalink)
    Are egg bagels anything like egg matzos, aside from being chewy? Those I like.
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    Twinwillow
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    Re:Perfect Lox and Bagel Platter 2011/05/09 18:24:00 (permalink)
    Michael Hoffman

    Are egg bagels anything like egg matzos, aside from being chewy? Those I like.

     
    Michael, It's been an awful long time but If I remember, egg bagels are really not "crusty" and they are less chewy than a typical water bagel. I do remember I never liked them when I grew up in NYC.
    #10
    Twinwillow
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    Re:Perfect Lox and Bagel Platter 2011/05/09 18:28:15 (permalink)
    When I was 21 and living in NYC, I started dating a girl whose father owned a large smoked fish company in Brooklyn. The best part of dating her was being invited over to her house on Sunday mornings and eating all the Nova and Sturgeon I could handle. I should have married that girl!
    #11
    EdSails
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    Re:Perfect Lox and Bagel Platter 2011/05/09 19:20:17 (permalink)
    Growing up, we used to go to the Fairfax area in Los Angeles for that. Lox, whitefish and sable. Slowly all the delis disappeared from there except for Canters and that was always my least favorite place. My favorite was the Bagel Deli, where I first had the amazing combination sandwich (I think it was the "Joey Bishop") of pastrami and chopped liver. We'd get the fish there and then get bagels on Sunday from a friend's parents who owned the Brooklyn Bagel Bakery on Alvarado near Sunset. Every once in a while a few of us kids would go down there on a Sunday and get to pick bagels as they came out of the ovens. I always went for the bialys. Back home, we'd have fish  with bagels sunday evenings.......yum!
    #12
    DawnT
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    Re:Perfect Lox and Bagel Platter 2011/05/09 19:41:22 (permalink)
    Some of you touched on some good points. The lox wings were great poor man's lox. It took a little work to cut out the meat, but very well worth it.
     
     Unfortunately, authentic bagels are not only a rarity now, most folks after nearly 40 years of being exposed to these long, shelf-life, bready things called bagels wouldn't care for them. Several years ago, I returned back from Palm Beach early in the morning and stopped in Deerfield Beach to pick up a couple of dozen bagels and bialys for my parents and myself. I brought some, still very fresh to work that same morning and most of the folks thought that something was wrong with them b/c they didn't taste anything like grocery store bagels and didn't care for these bagels.
     
    The line between lox and nova has been blurred nowadays. Even looking on the web, what's called nova now doesn't look like the ruby red slices with a light smoked taste and firm texture that used to be served as nova years ago in delis. I don't think it's even cold smoked anymore and just regular salmon cured with smoke flavoring. Even the name no longer means anything. How has Nova become made from Alaskan salmon? They must be very well traveled. No doubt farm raised contributes to the degradation of quality as well.
     
    Gee this has me jonesing for some roll mops or herring in wine sauce and onions and some half sours. I guess some raisin pumpernickle would be pushing it.
    #13
    EdSails
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    Re:Perfect Lox and Bagel Platter 2011/05/09 20:11:36 (permalink)
    Herring in wine sauce sounds really good right now. I haven't had any for.....ummm, 3 weeks now!
    #14
    Twinwillow
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    Re:Perfect Lox and Bagel Platter 2011/05/09 20:27:09 (permalink)
    That reminds me. I've got Acme (brand) herring with onions in cream sauce in the fridge. And, A friend brought me an incredible home baked rye bread today. That's going to be dinner for me tonight. I'm headed downstairs, right now! 
    #15
    mar52
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    Re:Perfect Lox and Bagel Platter 2011/05/09 20:59:35 (permalink)
    Ed, my family used to go to The Bagel.  That was where a waitress quit after taking our order.
     
    We waited and we waited and we finally ended up at Canter's.  
     
    The Bagel Delicatessen was great.
    #16
    mar52
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    Re:Perfect Lox and Bagel Platter 2011/05/09 21:00:47 (permalink)
    I forgot to comment on the egg bagels.  They were yellow, softer and not good at all.
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    Michael Hoffman
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    Re:Perfect Lox and Bagel Platter 2011/05/09 21:04:25 (permalink)
    I guess I've never heard of egg bagels.
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    Michael Hoffman
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    Re:Perfect Lox and Bagel Platter 2011/05/09 21:07:19 (permalink)
    This whole thing had me leaning over the kitchen sink earlier eating creamed herring and onions from the jar.
    #19
    mayor al
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    Re:Perfect Lox and Bagel Platter 2011/05/09 21:30:38 (permalink)
    A week ago this morning, we enjoyed a lunch at SHAPIRO'S Deli in Indianapolis. This is as close a Jewish Deli as you can find in the Midwest, I believe. 
     
     Janet had a fine Reuben while I opted for the Bagel (Onion) toasted , with Cream Cheese, a Pile of Smoked Salmon and some red onion, Tomato slices and Capers and Garlic Olives sprinkled on top.  I haven't enjoyed this treat for years, so it was a fine example of foods that I have missed !
    #20
    acer2x
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    Re:Perfect Lox and Bagel Platter 2011/05/09 21:33:09 (permalink)
    Egg bagels were popular in Philly until the water(boiled then baked) bagels arrived.
     
    I spent many  late Saturday nights getting fresh baked bagels and bialys at Brooklyn Bagels on Bustleton Avenue in Philly and then going next door to Abe's Appetizers for hand sliced nova,sable, whitefish salad, muenster & imported swiss cheese for Sunday morning brunch.
    #21
    Twinwillow
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    Re:Perfect Lox and Bagel Platter 2011/05/10 01:08:40 (permalink)
    Michael Hoffman

    This whole thing had me leaning over the kitchen sink earlier eating creamed herring and onions from the jar.

    Welcome to my world.
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    Michael Hoffman
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    Re:Perfect Lox and Bagel Platter 2011/05/10 02:23:39 (permalink)

    #23
    EdSails
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    Re:Perfect Lox and Bagel Platter 2011/05/10 13:51:53 (permalink)
    mar52

    Ed, my family used to go to The Bagel.  That was where a waitress quit after taking our order.

    We waited and we waited and we finally ended up at Canter's.  

    The Bagel Delicatessen was great.

     
    That whole area has changed so much. The southern part of Fairfax, where the Bagel used to be, is now "Little Ethiopia". I was at the northern part a few months ago and almost all the delis are gone except for Canter's. The felafel places that I ate at a lot also are both gone, as well as the fish market. The bakeries, Diamond and Schwartz, are still there, but what good are bakery items except to wash down fatty, delicious pastrami and corned beef. 
    Who knows, Mar, maybe we ran into each other in passing there when we were kids?
    #24
    brisketboy
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    Re:Perfect Lox and Bagel Platter 2011/05/10 14:52:11 (permalink)
    I got so frustrated some years back and tried to make my own version of lox by putting two salmon fillets between lots of salt and sprigs of dill, wrapped them and put them in the fridge for three days. They were surprisingly good but still not the same. My kingdom for a Jewish deli. Unfortunately not in Austin.
    #25
    MellowRoast
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    Re:Perfect Lox and Bagel Platter 2011/05/10 15:37:04 (permalink)
    I wish I could get some chopped liver around here.
    #26
    ann peeples
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    Re:Perfect Lox and Bagel Platter 2011/05/10 15:48:23 (permalink)
    I have got an easy recipe for a good chopped liver, Mellow.Let me know if you want it.
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    Greymo
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    Re:Perfect Lox and Bagel Platter 2011/05/10 15:49:00 (permalink)
    Weird as this sounds,  I had my  best restaurant  lox and bagel platter at  a Hilton Hotel in Ocean City, MD.  a few months ago.  Ordinarily, I do not eat in hotel dining rooms but this was  a breakfast package deal.  I ordered  the  lox and bagel platter and told the waiter  that I did not want any  onions on it.  (allergic to raw onions).  When he  brought out  my platter, I could not believe it.  I think they  served it on a  charger for there to be enough room for everything.  On it  was an "everything" bagel  (and  a great one) ,  a huge serving  of  delicious  lox,  and  three lettuce cups.  One  was filled with  really  nice tomato slices; another was filled with chopped eggs and the thrid  had  a huge mound of  capers!  I think I spent nearly one hour eating it..................the waiter even returned with another  warm bagel !
    #28
    ann peeples
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    Re:Perfect Lox and Bagel Platter 2011/05/10 15:56:36 (permalink)
    Sounds fantastic, Gerymo.Gotta have the chopped eggs-although I mix them in my chopped liver. I had to make a lox platter for my bosses friends funeral. He was pleased with my presentation-plenty of lox, cream cheese( no flavored stuff here) onions, tomatoes and capers.We made our own bagels in my bakery( not boiled, but pretty damn good) and I made a batch of my liver. Basically,chicken livers, tons of onions, butter, sherry and mixed with chopped eggs and saltines.
    #29
    brisketboy
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    Re:Perfect Lox and Bagel Platter 2011/05/10 16:08:23 (permalink)
    STOP you guys!
    #30
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