Food

A place to share what you're cooking and eating on Farcaster.

over the years, @brileigh and I have perfected our smoked salmon bagels:

- wood-fired montreal bagels (yes, better than nyc bagels)
- hot-smoked aka kippered salmon
- “homemade” cream cheese with lemon rind and dill

hard to imagine anything better

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cold-smoked salmon aka lox or nova is also terrific, for the record. imo hot-smoked is simply better suited to the bagel format if left open-faced.

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mentally downvoting so hard rn
https://media3.giphy.com/media/l4FGutmJNuKXQWAN2/giphy.gif?cid=6c09b952n7jwwck4d6wp4bd2z0b96blzg79i5pez2kx2gwoe&ep=v1_internal_gif_by_id&rid=giphy.gif&ct=g

I am okay with being a martyr for this particular opinion (since I am correct)

>wood-fired montreal bagels (yes, better than nyc bagels)

man, if only farcaster had down votes 😵

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you’re welcome anytime for a bagel, Gary!

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pretty easy honestly. we’ve been using Riviera lately but would work with any brand.

lots of chopped dill, 2-3 lemons of rind, add olive oil (or lemon juice) to loosen consistency if desired.

I still need to try your lemon rind and dill cream cheese trick

I feel ya, the mini capers you can get help a bit - all the flavor without the fuss

I like capers but they are tricky, need to be quite dry (no leftover brine) or they can make a bagel somewhat soggy.

No capers? A must have on salmon & cream cheese bagel imo

The mtl bagels are incredible. I love nyc bagels too but those ones really hit.