A Hot Bagel Dog: you know you want it
Tomorrow, like many Americans, I will be ensconced on my couch enjoying the game and waiting for a commercial that will be worthy of Monday morning water cooler conversation. Since kickoff on the West coast falls in the late afternoon, I will need some snacks to go with my cheap beer.
In thinking about what a Jew should eat during the Superbowl, I asked my Facebook friends for suggestions. The best one I got was football shaped matza balls. That sounded tricky to pull off.
Instead I decided that since watching TV was the eptimome of a lazy man’s approach to sports, that a lazy food was in order. It should be a energy saving food, one that lets you eat fat, protein and carbs all at once. It should also combine at least two classic Jewish dishes.
I present you with… the Bagel Dog.
This isn’t that hard to do, but make the dough now (on Saturday, wait until after Shabbat if you need to) and then finish them up tomorrow afternoon just before they flip the coin.
Recipe after the break
Painstaking research was conducted
What does a Jew do for Christmas? Well this Jew travels to cold weather (which we lack around the Bay) and enjoys the holiday in the company of his non-Jewish relations. I actually did some of the cooking for Christmas dinner this year. I made a roast turkey, gravy from turkey fat, and a Bailey’s Irish cream cheese cake.
But, how could I journey to the heartland of America, Wisconsin and not talk about beer. Now, California has a great beer culture with dozens of small craft brewers offering their wares at Whole Foods and Bev Mo. But during a quick two day run from Racine to Lone Rock took us past several small breweries, all worth the trip.
Most of these places don’t even Pasteurize their beer. This means it cannot not be stored at room temperature and therefore generally doesn’t get shipped more than an hour’s drive away. But if you ever get out to Madison, then point the car west and make a beer and cheese run.