Bagels and.....
 

Moving up from south Florida and need a good recc for "appetizers". Where can we find a really good bagel and nova lox sandwich?

The Brooklyn Bagel Shope. In a shopping center on 441, across the street from Sam's. Really good bagels shipped in from NY and all the fixings.

Brooklyn Bagel as close as you're going to get to a real NY bagel (I say this will prejudice as I'm a NYC transplant). Nova is decent at Toojays's (Spanish Springs and Lake Sumter Landing). We're going back to NYC end of September to bring really good Nova back from a smokehouse in Queens, but the Nova at Toojay's is good. Haven't tried the Nova at Brooklyn Bagel. Also, Nova and Nova bits on sale at Fresh Market.

Chopped Liver at Toojays is excellent, but the whitefish salad...not so much. Can't find good creamed or pickled herring.

Another vote for Brooklyn Bagels (I'm from Brooklyn)
texasfal... I believe you meant to say, the WATER is shipped from Brooklyn. The bagels are made right there-- you can watch them making them.

Here's their link

The Original Brooklyn Water Bagel Co. - Quality New York Style Bagels

OK everybody. Brace yourselves. Seriously. No disrespect meant here. The only Nova I know is the television show. As my old English teacher would say, "To what are you referring?"

Nova Scotia lox

For those of us who think no Sunday morning is complete without a bagel and lox, we either buy "nova" which is short for nova scotia lox or we buy "belly" lox which is much saltier.

Another vote here for "Brooklyn Water Bagels". Toojays does a pretty good job for lox and for kippered salmon. My daughter also likes their whitefish salad, but I'm not a fan, even though I am a big fan of TooJays.

Thank you kindly. I'm guessing here, but I'm pretty sure a lox is a fish? Is the preparation of the fish what makes it different from others? Honestly I have heard these terms before but no one was ever patient enough to define them for me. Do you spread it on a bagel or slice it? I'm thinking maybe with cream cheese?

We had a Bruegers Bagels here in Youngstown a few years ago and I went nuts over the place. I was a little apprehensive about the items questioned above but I dove into everything else with mouth wide open. Can't wait to get to TV and explore these delicacies again. Lox, huh? I'm definitely on my way!

Won't butt into your conversation any more. Just watch, listen and learn....... I should have been born in NYC!!!

Cold smoked salmon

Lox - Wikipedia, the free encyclopedia

LOL!! Yes, lox is salmon. Lox is salmon fillet that has been cured. In its most popular form, it is thinly sliced and, typically (in North America), served on a bagel, often with cream cheese, onion, tomato, cucumber and capers. Lox in small pieces is also often added and cooked into scrambled eggs, sometimes with chopped onion. The food and its name were introduced to the United States through Scandinavian immigrants, though it was popularized by Jewish immigrants.The term lox derives from Lachs in German and in Yiddish,meaning "salmon".

By the way, I never had a fried bologna sandwich until I moved to Ohio from NY.

Bring some up from Bagel Emporium in Coral Gables (I used to manage that restaurant in the mid-80s) or Coral Bagels in Coconut Grove.:a040: If not, Brooklyn Water Bagels is a decent alternative.

Yea, then you can complain about everything is better in NY but you chose to live here. Better pizza, water, bagels, seafood, entertainment, etc.

:agree:

It's hard to be humble we we do try, uhhhhhhh, no we don't.:MOJE_whot::MOJE_whot:

Fried baloney sandwiches! Now your talkin!

Other local delicacies I will sorely miss are pierogy (spelling is disputed) wedding soup and Brier Hill Pizza. Goodbye Youngstown Ohio and your wonderful Blue Collar food! I'll miss yuns all.

:coolsmiley:

We also have Oakwood for baby back BQ Ribs----more my style! But I must admit the bagels at too-jays are okay in a pinch! :)

Two different couples who have been dear friends and neighbors of ours here in Vermont, whose parents were Jewish immigrants from the concentration camps of WWII, introduced us to the Lox with their bagles, imported in from guess where....?? NEW YORK.

They have always been very particular about their bagles and I have to agree, theirs are great. It's the standard breakfast food for them, not just on weekends. Bagles, Lox and Cream Cheese. ....also accompanied exactly by the onions, tomatoes, etc., etc. you mention above.

Both couples are Polish Jews. Their other Polish recipes are very similar to my R.C. Polish husband's mom's cooking and to my G.C. Ukrainian mom's cooking.

I love their potato kugel. Plus, I've been making their rugelach pastries for over thirty years now...........just great Jewish food; thanks for the memories.

This is the wrong thread for this "thought" but I know for a fact that the Polish Jews and others of the Jewish ancestry are very very long lived.

They also LOVE their corned beef , pastrami, etc. which could be fatty.
Nothing like a real N.Y.C. Jewish Deli sandwich on rye bread, etc.

Who can explain that diet vs. that longevity? I think it is the joyfulness.

MILLIES PIEROGI in Chicopee Massachusetts ships UPS next day delicious hand pinched pierogi......farmer cheese and potato; potato and onion, cabbage (which is the saurkraut version) and many other "new" types.
They taste just like the ones my Polish mother in law would make by hand and ditto for the ones my Ukrainian mom would make by hand which were called Varenky.....but were pierogi. I also made them as a young wife.....but "Millies" are excellent.......they keep in the freezer for very long periods.........so, if I ordered them for Christmas Eve I get extras and they last up till my next order at Easter time.........

Sadly, the lovely young woman who ran the place for her mom and dad, passed away last summer.........very sad...but her husband, the staff and her college aged kids keep the pierogi business going......

They are fully cooked and arrive ready to saute with onions/butter . NO NEED TO BOIL THEM. Way better than Mrs. T's in the frozen aisle. Light delicate dough on Millies.

Nova is a wonderful show, never miss it.
lox is something you put on a trunk.
Now if you were born in NY
it has entirely different meaning,
Lox is a fish you put on a bagel
Nova is the lox its salmon .
the fish that swim up the river .
I hope this was helpful
and never forget the schmer (cream cheese)
a little onion the Sunday paper. (heaven) :icon_wink:

You are soooright!

Thanks for the post. I just ordered 3 trays of potato and onion Pierogi's. I hope they're half as good as Grandma used to make!!

Good luck. I've never had a problem but then again I always order in cooler weather........if you are in Florida, she does have a lot of customers down there. Mine always come totally cold to the touch.

Did you get a confirmation? The reason I ask is that , unbeknownst to me, when Ann passed away, it threw everyone for a loop as she was the heart and soul of the business..........I did mine online as I always did but did not get a response. Finally I called and all was well. The workers who pinched the pierogi were NOT familiar with her computer.
I'll bet they lost a lot of orders. Hopefully, now that her husband is running it, they are back to normal..........

If you don't get a confirmation, just call them. I want your first time to be a positive experience. We've been customers for a very very long time. The potato and onion are delicious as are the potato and cheese and the saurkraut, ditto. We tried the blueberry ones but we'd never had them as kids.....good but not traditional.