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02-20-2021, 11:38 AM
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#1
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Certified Pretend Chef
Join Date: Sep 2004
Location: Massachusetts
Posts: 47,584
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"Everything"
It appears one of the latest food fads is everything bagel topping. NOT everything bagels, no, just the topping. Now they put that shxx on everything! It's a race to discover what new food you can 'improve" by adding everything bagel topping to it.
Grumpy Old Man out!
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"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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02-20-2021, 11:48 AM
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#2
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Executive Chef
Join Date: Mar 2017
Location: Springfield, MO
Posts: 4,256
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A lot of salt in this so care is advised. A little goes a long way.
We use it on cottage cheese, bagels, etc.
Ross
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Disclaimer: My experiences may not be as someone else might think correct.. Life goes on..
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02-20-2021, 12:13 PM
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#3
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Certified Pretend Chef
Join Date: Sep 2004
Location: Massachusetts
Posts: 47,584
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Quote:
Originally Posted by Just Cooking
A lot of salt in this so care is advised. A little goes a long way.
We use it on cottage cheese, bagels, etc.
Ross
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I'd be put off by all the crunchy bits. Kinda like you dropped your food in the dirt then picked it up and ate it.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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02-20-2021, 02:15 PM
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#4
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Executive Chef
Join Date: Nov 2011
Location: Twin Cities Mn
Posts: 4,018
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Like its shirt- tale relative Pumpkin Spice, it goes on everything including new tires, Putting Everything bagel topping on your snow tires may provide extra traction during wintery days. And if it has so much added salt, it may help clear the roads too. A real saving.
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02-20-2021, 05:36 PM
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#5
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Chef Extraordinaire
Join Date: May 2007
Location: Southeastern Virginia
Posts: 25,242
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Yeah, it's a leetle ridiculous. It does make a nice addition to bread or rolls, though. The crunchy bits get rehydrated from the steam during baking.
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Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
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02-20-2021, 07:25 PM
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#6
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Master Chef
Site Administrator
Join Date: Nov 2009
Location: Chesapeake Bay
Posts: 9,875
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Quote:
Originally Posted by Andy M.
Grumpy Old Man out!
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Get off my lawn!!!
__________________
"First you start with a pound of bologna..."
-My Grandmother on how to make ham salad.
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02-20-2021, 11:14 PM
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#7
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The Dude Abides
Join Date: Jun 2006
Location: Bermuda Native in D.C./NoVA
Posts: 5,472
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I've wondered about this too. For me, the bagel IS the best part.
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02-20-2021, 11:34 PM
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#8
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Head Chef
Join Date: Nov 2018
Location: Woodbury, NJ
Posts: 2,198
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Hmmmm...I wonder if they've made an Everything Ice Cream yet?  
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Dave
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02-21-2021, 02:53 PM
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#9
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Executive Chef
Join Date: Dec 2006
Location: Long Island, New York
Posts: 3,924
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I was thinking the same thing
Im all for trying new things and experimenting with different ingredients , but somethings are best just being left alone for their intended purpose.
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02-21-2021, 03:01 PM
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#10
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Certified Pretend Chef
Join Date: Sep 2004
Location: Massachusetts
Posts: 47,584
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For me, any dried up, almost burnt, toppings are a turn-off. That's why, when I make onion bagels, I mix onion powder and toasted onion flakes into the dough.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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02-21-2021, 04:24 PM
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#11
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The Dude Abides
Join Date: Jun 2006
Location: Bermuda Native in D.C./NoVA
Posts: 5,472
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Yesterday, 02:13 PM
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#12
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Senior Cook
Join Date: Feb 2020
Location: NYC
Posts: 100
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i'm also a fan of the spice mixes i see sold but they all have a ton of salt.
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Yesterday, 03:30 PM
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#13
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Master Chef
Join Date: Apr 2011
Location: Sandy Eggo
Posts: 9,971
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They call it everything topping because when you try to eat whatever you put it on, it gets all over EVERYTHING!
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The older I get, the harder it is to tolerate STUPID!
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Yesterday, 04:17 PM
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#14
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Chef Extraordinaire
Join Date: Sep 2010
Location: near Montreal, Quebec
Posts: 25,235
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Quote:
Originally Posted by HeyItsSara
i'm also a fan of the spice mixes i see sold but they all have a ton of salt.
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That's why I search for copycat versions of most of those, if I want to use them. The two exceptions I can think of (that don't usually include salt) are "herbes de Provence" and "fine herbes". We even mix our own chili powder.
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May you live as long as you wish and love as long as you live.
Robert A. Heinlein
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