Lox & Bagels

[sirvelvet]

Our family Christmas brunch tradition includes lox & bagels. However, I have been hard pressed to find any of either with any quality. Can anyone make suggestions of where to look?

[bam bam]

Stein's Market and Deli

Dan is an authentic Jew. He's got the papers to back it up.

[dansteino]

We have H&H Bagels.

We also now have 4 different kinds of salmon:

1. Coastal Harbor Smoked Atlantic Salmon
2. Osie's Hand Sliced Belly Nova
3. Acme Salty Lox (Side)
4. Acme Belly Lox

Are you looking for smoked salmon or "lox"?

[jodyrah]

Sorry Bam, being a Jew doesn't make your food authentic. My grandfather (a Jew) owned a deli in NJ. Probably more Jews in a 4 block radius than in all of NOLA. If he tried to sell Stein's version of a pastrami sandwich, he'd have been out of business in a week. Yeah, I know he's a nice guy but if you're looking for the real thing, this isn't it. FWIW, the whole pastrami should be in a steamer and sliced to order. It should be piled no less than 2'' high, served on fresh, untoasted Jewish rye. Stop in a deli next time you're in NY. Absolutely no comparison.

Anyway, I will stop in for some belly lox when the supply I brought back yesterday is gone.

[willifred]

Martin's sells H&H in a variety of flavors....probably for less than Steins...also a couple of different brands of fish..Petrossian being the best, but not necessarily lox.

[bam bam]

Sorry Bam, being a Jew doesn't make your food authentic. My grandfather (a Jew) owned a deli in NJ. Probably more Jews in a 4 block radius than in all of NOLA. If he tried to sell Stein's version of a pastrami sandwich, he'd have been out of business in a week. Yeah, I know he's a nice guy but if you're looking for the real thing, this isn't it. FWIW, the whole pastrami should be in a steamer and sliced to order. It should be piled no less than 2'' high, served on fresh, untoasted Jewish rye. Stop in a deli next time you're in NY. Absolutely no comparison.

Anyway, I will stop in for some belly lox when the supply I brought back yesterday is gone.

Cut me a break. There's more than one way to make a pastrami sandwich and FYI, Stein does do the pastrami the way you like it as a Wednesday special.

[jodyrah]

Cut me a break. There's more than one way to make a pastrami sandwich and FYI, Stein does do the pastrami the way you like it as a Wednesday special.

.

[dansteino]

Cut me a break. There's more than one way to make a pastrami sandwich and FYI, Stein does do the pastrami the way you like it as a Wednesday special.

Corned beef . . . not pastrami.

---------- Post added at 11:47 PM ---------- Previous post was at 11:23 PM ----------

Martin's sells H&H in a variety of flavors....probably for less than Steins...also a couple of different brands of fish..Petrossian being the best, but not necessarily lox.

I forgot MWC carried Petrossian. Petrossian is some seriously good/expensive stuff. Recommended if fresh . . . and it should be fresh now since MWC always places orders right before the New Year.

We do bagels way better. MWC sells the H&H cooked-all-the-way/frozen. We sell the par-baked/frozen . . . we can finish them off for you at the store . . . or (even better) you can finish them off at home right before your gathering. Way fresher/better. ALSO, although MWC has a decent variety, we normally have a better variety (still call ahead for availability), AND at MWC you have to buy each kind in bags of a minimum of six or so, where we let you mix and match whatever you buy (you can buy a half dozen with six different types of bagels/bialys).

I find it hard to believe that MWC is cheaper than us . . . and if they are, it's only by a few shekels.

---------- Post added at 11:57 PM ---------- Previous post was at 11:47 PM ----------

Sorry Bam, being a Jew doesn't make your food authentic. My grandfather (a Jew) owned a deli in NJ. Probably more Jews in a 4 block radius than in all of NOLA. If he tried to sell Stein's version of a pastrami sandwich, he'd have been out of business in a week. Yeah, I know he's a nice guy but if you're looking for the real thing, this isn't it. FWIW, the whole pastrami should be in a steamer and sliced to order. It should be piled no less than 2'' high, served on fresh, untoasted Jewish rye. Stop in a deli next time you're in NY. Absolutely no comparison.

Anyway, I will stop in for some belly lox when the supply I brought back yesterday is gone.

I like both ways to be honest with you.

We do a Corned Beef sandwich your way on Wednesday. Cook the raw corned beef in the morning, serve it out of a jerry-rigged steamer (our first flat top with a bus pan on it), and hand slice it to order.

Just make sure to specify that you want extra meat (I don't think we get to 2 inches high) AND the rye untoasted.

[sirvelvet]

We have H&H Bagels.

We also now have 4 different kinds of salmon:

1. Coastal Harbor Smoked Atlantic Salmon
2. Osie's Hand Sliced Belly Nova
3. Acme Salty Lox (Side)
4. Acme Belly Lox

Are you looking for smoked salmon or "lox"?

I have two questions:

1. What do you mean when you differentiate smoked salmon and "lox"
2. What is "belly nova" referred to in #2 above?

My experience tells me there are two types of lox: nova and belly. Belly is salty and comes from the belly of the salmon, while nova (nova scotia) is less salty.

Thanks.

[dansteino]

I have two questions:

1. What do you mean when you differentiate smoked salmon and "lox"
2. What is "belly nova" referred to in #2 above?

My experience tells me there are two types of lox: nova and belly. Belly is salty and comes from the belly of the salmon, while nova (nova scotia) is less salty.

Thanks.

Answer to #1:
2 main types of SALMON: smoked salmon (which most people refer to as "Nova") and lox.

Smoked salmon (sometimes called "nova") = Salmon cured the salmon in a mild salt and brown sugar brine . . . before cold smoking it.

Lox (sometimes called "belly lox") = Salmon cured in a very salty brine. It is not smoked at all.

Answer to #2:

"Belly" is used to signify a better cut . . . or this is how we construed it.

When you get a side of salmon, the bottom and top tend to be a little tougher compared to the tender center.

We get a hand sliced, center cut chunk of Nova (not Lox) from a company called Ossie's. We refer to this as our "Belly Nova" . . . probably not going to find anybody else referring to this product as such.

Good links:

http://en.wikipedia.org/wiki/Lox
http://www.springfieldsmokedfish.com/types.htm
http://www.absoluteastronomy.com/topics/Lox
http://www.goldbergsdeli.com/deliMaven.html