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
With the great American tradition of Superbowl Sunday approaching, the heathens started contemplating how we could make the traditional tailgate fare “Jewish”. This proved to be somewhat challenging. I believe Gordon will be gracing the blog with bagel dogs, which gave me the idea to make homemade mustard, because what good bagel dogs need is some good mustard. It is actually a pretty simple task, and the end result is far superior to any store-bought mustard you can buy. Also given the long running debate over whether mayonnaise is goyisha food, it seems pretty well established that mustard is a perfectly acceptable Jewish condiment. While I can’t confirm it, many of the major western brands of mustard have suspiciously Jewish sounding names, Guldens, Plochmans, Heinz and Colman (who owned Frenchs for a long period). Also, the spicier, coarser, style is a staple in Jewish delis, which is probably how it came to be known as deli mustard. Gordon has done several posts on deli meats that he has piled on rye and slather mustard on, including pastrami, liverwurst and of course tongue. Now the tradition of Jews eating tongue with mustard goes all the way back to Genesis, when Abraham is visited by three men and serves them bread, a calf, cottage cheese and milk (along with a variety of other bizzaro rules, the stuff kashrut is based on doesn’t appear until later, in Leviticus) Additionally, Abraham had just circumcised himself because God told him to, so the man was obviously not thinking clearly. The men eat the food and tell Abraham that his 99 year old wife Sarah will soon have a son (Issac), whom he later offers as a sacrifice. Further along in the story it becomes clear these men were angels (surprise, surprise) and the Talmudic scholar Rashi determined that Abraham actually served them tongue and mustard, which he decided was the food of angels. Two of these same angles, later that day head on over to Sodom and Gomorrah, so it might have been the spicy mustard that got them all riled up… but the point of all that is that Jews have been serving mustard with their deli meat since they became Jews.