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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?

Stein's Market and Deli

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

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"?

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.

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.

jodyrah wrote: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.

bam bam wrote: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.

.

bam bam wrote: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 ----------

willifred wrote: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 ----------

jodyrah wrote: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.

dansteino wrote: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.

sirvelvet wrote: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