Thanks for the recipe. As obvious as most of that is, it still helps me to have the visual list for prepping and execution.
Speaking of bagels. Did you know they are genealogically related to pretzels? All Jewel receipts have buy 3 get 3 free around here. So couldn't help checking out the new one. God I can't wait to go back and get a panini
Of course, they are. The big difference is that pretzels are boiled in lye (or baking soda) before being baked and bagels are just boiled in salt water. I made homemade pretzels for the first time last month. They were...okay, but not awesome. Pretzels are amongst my favorite food things.
One of the beautiful things about my last job running copper water lines, was pulling over to the side of the street in NE Philly in the morning and getting a still warm pretzel from a guy who sold them outta the trunk of his old Bonneville, and then stopping by WaWa for a coffee on the way to the job. Good pretzel is a beautiful thing.
Not eating, but I made dark chocolate brownies, topped with caramel/cashew Or ganache Rum balls, rolled in cocoa or powdered sugar (which I cannot stand). And I am making Ghirardelli chocolate truffles with cognac, if the ganache firms up enough. As of now, it is still too soft. Stuck it in the chest freezer for a couple of hours. We'll see. I may have to remake the ganache with MORE chocolate (damn, more chocolate!) Christmas party tomorrow night.
I really like their caramel corn, but I don't like the Chicago mix (each type is fine, but not together).