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<blockquote data-quote="Bedrockgames" data-source="post: 9496798" data-attributes="member: 85555">I just think there is a lot mythology around NY cuisine (and sometimes that comes with a dose of arrogance----at least from my point of view from a Boston bakery): i.e. &quot;its the water&quot;, &quot;Its the large number of people and restaurants and the competition&quot; etc. All those things can contribute to cuisine but nothing is stopping someone in a small town from making the same exact thing you make in NY (and people in small towns like good food too). Also cities exist outside NY. To be clear I am not saying NYers can't be proud of their food, or that they can't take something from somewhere else, refine it and claim it as their own. If we were talking pizza, I would like quibble but agree NY pizza is its own thing and NY probably has a claim to perfecting the American pizza. But bagels are different. They aren't made any differently in NY than they are where I worked in Boston (pretty much any place that had a population of Jewish immigrants from places like Poland would have done the traditional methods). When bagels first spread in the US, a lot of places didn't follow all the recipe or steps, which is why a NY bagel tastes so good in contrast to some of those kinds of bagels. But places that were boiling them before baking and doing everything else, you can make the same quality bagel.</blockquote>

[QUOTE="Bedrockgames, post: 9496798, member: 85555"] I just think there is a lot mythology around NY cuisine (and sometimes that comes with a dose of arrogance----at least from my point of view from a Boston bakery): i.e. "its the water", "Its the large number of people and restaurants and the competition" etc. All those things can contribute to cuisine but nothing is stopping someone in a small town from making the same exact thing you make in NY (and people in small towns like good food too). Also cities exist outside NY. To be clear I am not saying NYers can't be proud of their food, or that they can't take something from somewhere else, refine it and claim it as their own. If we were talking pizza, I would like quibble but agree NY pizza is its own thing and NY probably has a claim to perfecting the American pizza. But bagels are different. They aren't made any differently in NY than they are where I worked in Boston (pretty much any place that had a population of Jewish immigrants from places like Poland would have done the traditional methods). When bagels first spread in the US, a lot of places didn't follow all the recipe or steps, which is why a NY bagel tastes so good in contrast to some of those kinds of bagels. But places that were boiling them before baking and doing everything else, you can make the same quality bagel. [/QUOTE]

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