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What's so great about Schwartz's?

To each his own Mr. F...

What's so great about Schwartz's?

About the bagels, I have been eating bagels since the first bagel shop opened up in my neighborhood in the Bronx about 45 years ago. The owner was genuine, a Jew from the Lower East Side; he knew his bagels. The guy who owns the B&B we stayed at last August is a former Bronxite who moved to Montreal over 30 years ago. He had me so hyped on the Montreal bagel I could barely wait for our first breakfast. The only thing that made it a bagel was its name and shape. I found it too light (fluffy) and doughy tasting. Since we are both from the Bronx I felt I could be straight-up with him without offense and told him what I thought. The bagel was used as a fast breakfast bread which is supposed to be heavy to sustain the working-class-lower-east-side clientele in the early part of the 20th century. The Montreal bagel has a slightly different recipe and was not popularized until the latter part of the 20th century. The other major difference is the water. NYC traditionally has the best municipal water in the world. Her goes another discussion (can of worms) as the Canadians and particularly the Québécoise will say their bottled water is the best and that may be so but we do not make bagels with bottled water. New York City drinking water is world-renowned for its quality. Each day, more than 1 billion gallons of fresh, clean water is delivered from large upstate reservoirs—some more than 125 miles from the City—to the taps of nine million customers throughout New York. The conclusion to the matter is that they are two different tastes for two different peoples and traditions, as it is with the meat.

On the subject of the meat, I like both the New York Style and the Montreal style, probably because I don't expect the other one when I am ordering it. I have eaten at Katz's (which is NOT kosher), the 2nd Ave Deli (original owners), Noah's Ark Original Deli, the Carnegie Deli (just closed) in Manhattan, Ben's Best in Queens, Liebman's and Loeser's in the Bronx, Noah's Ark in Teaneck, Foster Village Kosher Delicatessen in Bergenfield, Tenafly Kosher Caterers in Tenafly, Epstein Kosher Deli in Yonkers, Le Roi du Smoked meat in Montreal and a whole lot more. They all have their good and not so good, their fans and detractors.

I don't think we are going to get a consensus on any of this but it sure is entertaining reading everyone's opinions.

What's so great about Schwartz's?

Why hasn't anyone mentioned Le Roi du Smoked Meat? Terrific smoked meat, huge portions, great and friendly service and the atmosphere just like a New York Kosher deli.

Polder Probe Thermometer—A Fix for Dead One

Thanks Trader Joe. I replaced the shrink tubing with hot glue @ 380 melting point. Just to be safe i wrapped and squeezed tightly a small piece of aluminum fol over the repair. After using the thermometer I noted that none of the glue leaked and after the probe cooled the foil and probe were inseparable, a sealed capsule.

Jan 14, 2013
YoPaulie in Cookware

Polder Probe Thermometer—A Fix for Dead One

SYMPTOM: Mine had the same problem except mine was reading about 100-200 °F above actual. It happened when my son wanted to test the temperature of water for steeping tea. He turned on the unit and placed the probe in the water. As he got a LO reading, he realized the probe was not plugged into the unit so he dropped the probe end into the water while he plugged it into the unit. His response was, “Dad, I don’t think the water is 287 °F.” That’s when he told me what he did and made your repair suggestion plausible.

REPAIR: I also “deep fried” the probe. WOW! You should see what came out of it, at first a stream of bubbles which was probably air and water vapor, followed by some brownish/black muck (like pan drippings) which floated at first and then sank. After about 10-15 minutes, the bubble stream slowed to near nonexistence and the vegetable oil was starting to smoke. I dried it with a clean paper towel and hung the probe to cool followed by sealing it with shrink tubing. This was temporary and I do not recommend it as the working temperature of the tubing is under 300 °F and may melt onto your food. YUCK! I am considering another material, hot glue. It is a lot better than black shrink tubing designed for electrical wire. Agreed? According to Wikipedia: ( ), “Glue guns come in low-temperature and high-temperature (hot-melt) versions. Low-temperature glue guns operate at approximately 250 °F (121 °C) and are well suited when high temperatures are undesirable, such as gluing lace and cloth. High-temperature guns operate at approximately 380 °F (193 °C) and produce a stronger bond. Dual guns have a switch for both low- and high-temperature use.”

TESTING: The initial test showed a room temperature of 73 °F, a lot closer to reality. The second test was a freezer test which read LO. Then I swung the probe in the air to warm it and the first numerical reading was 32 °F, which is probably the lowest the thermometer is programmed to read. It has now had time to warm to room temperature. I again took the probe and swung it around near my house thermostat. Both read 72 °F.


Jan 12, 2013
YoPaulie in Cookware