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[elmore3003]

Page 2?

[elmore3003]

!!  Page 2 !!

[MBarnum]

TOD:

I have not had that much experience with bagals, so I likely don't know a good one from a bad one. I do like the ones with fruit in them, but a plain bagel with strawberry creamcheese is usually good

[MBarnum]

Even a bad John Gavin is good.





and wow, I love this photo!

[MBarnum]

Which reminds me that I need to finish up watching the John Gavin series DVD set of his show DESTRY.

It is AN entertaining series, but it was trying way too hard to be another MAVERICK.

[Doug R]

I’ve been watching James Cagney’s A LION IS IN THE STREETS on TV. I had never seen this film before but I couldn’t believe how bad it is. I usually always like James Cagney but in this, his character is intensely irritating and Cagney overacts like mad. There are so many ridiculous scenes from Barbara Hale’s ludicrous fight with a crocodile to the court scene when Cagney continues to defend a man of murder, despite the man having died in the court after having been shot. It’s all so overwrought and unbelievable. Made by Cagney’s production company, it’s a good example of how stars were often better off sticking to the studio system!

[ArnoldMBrockman]

And the word of the day is: YARE!

And The Song Of The Day Is:  SAIL AWAY

[John G.]

And the word of the day is: YARE!

And The Song Of The Day Is:  SAIL AWAY

The word "Yare" always makes me think of "The Philadelphia Story."

Tracy: She was yare alright. I wasn't, was I?
Dexter: Not very. Oh, you were good at the bright work, though.
Tracy: I made her shine.

[Ginny]

Tuesday afternoon greetings!  I had to go for a blood test this morning, plus several errands, so didn't even turn on the computer until now.  Could have made more stops, but it's cold and rainy here and I decided to come home.

[Ginny]

TOD - When I worked in downtown Dayton we often went to a muffin & bagel shop for lunch.  My favorites were the sesame seed bagel with chicken salad and the sun-dried tomato bagel with veggies and low-fat cream cheese.  The most unusual bagel I've ever eaten was in Ann Arbor, MI.  It was a cinnamon bagel, deep fried and coated with sugar, called a Fragel.

[Matthew]

I'm awake and accomplishing.  That's all I got

[bk]

I'm up, I'm up after a good night's sleep.  I'm still somewhat congested even though I've been better for a week now.

[Jane]

From DR MBarnum:

I read today that the family of the deceased have to campaign to have the person included, which seems highly ridiculous....and sad

 

[Jane]

From DR TCB:

The Academy also published a web gallery honoring 114 of the people who died last year.

http://oscar.go.com/photos/85th/show/in-memoriam-2012/media/norman-alden

It is probably just me but this was giving me a headache to look at.  It is kind of dark and the photo changes were too slow & bothered my eyes.

[Jane]

From DR John G:

Jane, I have discovered that one of the restaurants in town carries both custard pie and buttermilk pie.

I will be right over for the custard pie.

[Jane]

I think I usually like a sesame seed or poppy seed bagel.

The power bagels (with nuts, cranberries and raisins) at Einstein's are pretty good, but I doubt that they qualify as actual bagels.

I'm not sure if any Einstein's bagels qualify as actual bagels.

[John G.]

From DR John G:

Jane, I have discovered that one of the restaurants in town carries both custard pie and buttermilk pie.

I will be right over for the custard pie.

I've been doing research on this topic and may have to make one this weekend. I have a trusted pie cookbook from Susan Purdy called "The Perfect Pie," in which she recommends baking the crust and the filling separately for the most part because the crust needs a higher temperature to bake than the filling. You then "slip-slide," as she calls it, the filling into the crust and then finish them off together. Never heard of anything like. She swears it's easy.

[Jane]

I love THE BIG COUNTRY....mentioned by DR JANE yesterday.  It's one of my favorite Carroll Baker performances.

Carroll Baker has said that shortly after she signed for the movie, she discovered she was pregnant.  She had a meeting with Wyler, who had a meeting with United Artists, and they decided to go ahead since they would be finished with the film before she was "showing."

However delays.....they had started filming without having an ending to the story....kept cropping up.  By the time of the filming of the party scene, a special "concealing" dress had to be made for Carroll......  And she kind of just disappears from the story without much of a resolution.....

I'm not sure what resolution there could have been unless she ended up with Heston.  I pictured her sad and alone.

They did a fine job with her "concealing" dress.  I noticed she wore something more flowing but didn't pick up on the pregnancy.

[Jane]

I like poppy seed bagels.

re: the onion bagels are they brown with onions. That is how they make them here.

I wasn't sure if you meant that or more like the onion rolls we get here (which are white with dark onions on them). I like both.

We also have onion rolls.  I don't recall seeing a brown onion bagel.  Most are whitish with onion on top.  Keith is very happy when he can find them made with the onions all the way through the bagel.

[ChasSmith]

Direct from Criterion: 

24-hour 50% off sale till noon EST tomorrow.  Use code FLASHY on checkout.

http://goo.gl/OMjlG


EDIT:  ON THE WATERFRONT Blu-ray just sold out!

[Jane]

TOD - When I worked in downtown Dayton we often went to a muffin & bagel shop for lunch.  My favorites were the sesame seed bagel with chicken salad and the sun-dried tomato bagel with veggies and low-fat cream cheese.  The most unusual bagel I've ever eaten was in Ann Arbor, MI.  It was a cinnamon bagel, deep fried and coated with sugar, called a Fragel.

The only place I've had fried bagels was in Michigan. 

[Jane]

From DR John G:

Jane, I have discovered that one of the restaurants in town carries both custard pie and buttermilk pie.

I will be right over for the custard pie.

I've been doing research on this topic and may have to make one this weekend. I have a trusted pie cookbook from Susan Purdy called "The Perfect Pie," in which she recommends baking the crust and the filling separately for the most part because the crust needs a higher temperature to bake than the filling. You then "slip-slide," as she calls it, the filling into the crust and then finish them off together. Never heard of anything like. She swears it's easy.

Sounds interesting.  I've heard of doing this and never tried it.

[Jane]

The best rye bagel I've had was a place in Pennsylvania.  I had to drive very far just to get bagels.

[Jane]

Overall the best bagel places were in Michigan.
New York bagels make excellent rye bagels but my favorite were the great egg bagels. http://newyorkbagel-detroit.com/newyorkbagel-detroit_storeinfo.htm

There was another bagel place that sadly closed down.  While I'm not a fan of everything bagels I thought their everything egg" bagels were great.  They made extra big bagels & I would first toast the top have with the "everything" on it & the next day toast the bottom egg half.

[Jrand73]

LOL DR JANE - that was probably the best fate for her character....

[Jane]

[John G.]

From DR John G:

Jane, I have discovered that one of the restaurants in town carries both custard pie and buttermilk pie.

I will be right over for the custard pie.

I've been doing research on this topic and may have to make one this weekend. I have a trusted pie cookbook from Susan Purdy called "The Perfect Pie," in which she recommends baking the crust and the filling separately for the most part because the crust needs a higher temperature to bake than the filling. You then "slip-slide," as she calls it, the filling into the crust and then finish them off together. Never heard of anything like. She swears it's easy.

Sounds interesting.  I've heard of doing this and never tried it.

As soon as I get the recipe typed up, I'll send it on.

[Jennifer]

I like poppy seed bagels.

re: the onion bagels are they brown with onions. That is how they make them here.

I wasn't sure if you meant that or more like the onion rolls we get here (which are white with dark onions on them). I like both.

We also have onion rolls.  I don't recall seeing a brown onion bagel.  Most are whitish with onion on top.  Keith is very happy when he can find them made with the onions all the way through the bagel.

Here onion bagels are dark brown (like pumpernickel bread) with brown onions on top. I have these quite often.

[Jennifer]

Sorry i am having trouble putting up the picture. But do most people's bagels look like the NY ones? I don't know if i've ever eaten a bagel that doughy. Ours look exactly like the picture of the Montreal ones.

http://honestcooking.com/2011/07/12/new-york-versus-montreal-bagels/

[ChasSmith]

Mercy post.