Talk of The Villages Florida

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- Restaurant Discussions (https://www.talkofthevillages.com/forums/restaurant-discussions-90/)

- - Bagels and..... (https://www.talkofthevillages.com/forums/restaurant-discussions-90/bagels-57722/)

Quote:

Originally Posted by Shimpy (Post 532404)

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

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.

Quote:

Originally Posted by Shimpy (Post 532404)

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

: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! :)

Quote:

Originally Posted by BarryRX (Post 532367)

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.

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.

Quote:

Originally Posted by Joaniesmom (Post 532613)

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.

Quote:

Originally Posted by cathyw (Post 532341)

Nova Scotia lox

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:

Quote:

Originally Posted by senior citizen (Post 532673)

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!!

Quote:

Originally Posted by BarryRX (Post 532735)

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.