Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Introducing new cocoa bagel to honor Red Sox


Gifted Gourmet
 Share

Recommended Posts

article from NRN

To salute the Red Sox ... Finagle A Bagel has added a cocoa bagel to its lineup. The flavor, which will be offered for the next 60 to 90 days, is made with Dutch cocoa powder, liquid chocolate flavoring, and chocolate chips. And it's been selling out daily at all of Finagle's 20 Boston-area locations since being introduced last week, which means each store is selling between 50 and 100 a day ... "At first, people are like, 'Ooh — a cocoa bagel?'"

Would you like to try a cocoa bagel? :rolleyes:

Yes! :biggrin:

No! :angry:

Is this a joke? :huh:

What type of schmear on this one? :unsure:

Melissa Goodman aka "Gifted Gourmet"

Link to comment
Share on other sites

article from NRN
To salute the Red Sox ... Finagle A Bagel has added a cocoa bagel to its lineup. The flavor, which will be offered for the next 60 to 90 days, is made with Dutch cocoa powder, liquid chocolate flavoring, and chocolate chips. And it's been selling out daily at all of Finagle's 20 Boston-area locations since being introduced last week, which means each store is selling between 50 and 100 a day ... "At first, people are like, 'Ooh — a cocoa bagel?'"

Would you like to try a cocoa bagel? :rolleyes:

Yes! :biggrin:

No! :angry:

Is this a joke? :huh:

What type of schmear on this one? :unsure:

Haven't they just reinvented the doughnut ?

That reminds me of the old joke..........

Man walks into a bakers and points at some cakes.

He asks (in broad Scots) 'is that a doughnut or a meringue' ?

The baker replies 'no, your quite right, it's a doughnut'.

Link to comment
Share on other sites

Well, I'm reminded of the chocolate cherry bread they made at the artisan bread bakery that went out of business. I mean how do you and are you really gonna toast that stuff??? I mean you really gonna boil dough with chocolate chips in it--glory that sounds gross.

Having them only seasonally is a good idea--they have to do (make) those last I'm sure or replace that water. It just doesn't sound right though does it.

Cream cheese would work though. Hold the lox (where's the I'm barfing smilie face) :rolleyes:

They get points for trying something new, but you can't dance to it.

And edited to ask for someone to explain Mike's joke, Mike???? Maybe the language barrier there or something... :huh:

Edited by K8memphis (log)
Link to comment
Share on other sites

'Is that a doughnut or a meringue ?' (In a broad Scots accent) sounds like......

'Is that a doughnut or am I wrong ?'

Having to explain the joke makes it about as funny as standing on a nail.

Apologies to everyone. :blush:

Link to comment
Share on other sites

I'm just wondering, WHY a cocoa bagel for the Red Sox? Cocoa isn't indicative of Boston, as far as I know. My dad's a Red Sox fan, so I am, too. Why not a caramel and peanut (for popcorn) bagel? Or a plain bagel with a seafood spread? Heck, a pretzel bagel with ball park mustard! OK, I'm stopping now, but you get my point.

More Than Salt

Visit Our Cape Coop Blog

Cure Cutaneous Lymphoma

Join the DarkSide---------------------------> DarkSide Member #006-03-09-06

Link to comment
Share on other sites

I mean you really gonna boil dough with chocolate chips in it--glory that sounds gross.

Whoever it was, they don't deserved to be boiled. Steamed, like all the run of the mill Bagel places do.

Well, K8memphis, there's your answer--they're no doubt steaming the bagels. Although the idea of steamed chocolate chips don't sound all that palatable to me either. But at least they wouldn't all just dissolve and wash away as they would if these folks boiled their bagels the old-fashioned way.

I confess I have major mixed feelings about this cocoa bagel thing. Mostly against, because I'm another bagel purist who wants her bagels savory, damn it! But at the same time, I realize I've been known to wolf down chocolate muffins (or at least I did before I went on the diet thang), even though I've always held that a chocolate muffin is just a glorified cupcake only for breakfast. So ... I dunno.

I am willing to cut them some slack, though, because it's hard to resist creating *something* to take advantage of Coco Crisp's name. Even though the article quotes the owners of this bagel enterprise as saying this creation isn't specifically in Crisp's honor. (Maybe he can use one to splint his broken finger?)

And the appropriate schmear for this critter? Why, cake frosting, of course. Especially the canned stuff. Mmmmmm ... flavored Crisco ... :wacko::laugh:

Link to comment
Share on other sites

article from NRN
To salute the Red Sox ... Finagle A Bagel has added a cocoa bagel to its lineup. The flavor, which will be offered for the next 60 to 90 days, is made with Dutch cocoa powder, liquid chocolate flavoring, and chocolate chips. And it's been selling out daily at all of Finagle's 20 Boston-area locations since being introduced last week, which means each store is selling between 50 and 100 a day ... "At first, people are like, 'Ooh — a cocoa bagel?'"

Would you like to try a cocoa bagel? :rolleyes:

Yes! :biggrin:

No! :angry:

Is this a joke? :huh:

What type of schmear on this one? :unsure:

Peanut Butter and Raspberry jam! OOOOOOOH :wub: !

"Commit random acts of senseless kindness"

Link to comment
Share on other sites

I got the joke!! I got the joke!

About the bagel -- well, it's better than a baked bean bagel!

(Life long Sox fan, now married to and living in NJ, and still hating the Yankees)

Link to comment
Share on other sites

I doubt I would buy a cocoa bagel instead of one of my favorite flavors, but if someone gave me one I'd give it a try. And I'd add cream cheese, because it tastes good baked into a brownie.

But I don't think this is the best way to honor the Red Sox. Cocoa Crisp cookies sound good, as does a Cocoa Crisp cream cheese to put on a regular bagel (chocolate chips blended into cream cheese on a salty bagel could be good...).

Tammy Olson aka "TPO"

The Practical Pantry

Link to comment
Share on other sites

 Share

  • Similar Content

    • By KTM
      Hello friends,
       
      We recently got our selmi plus ex and have had a handful of successful runs. So far mostly with our enrobing line. 
       
      Theres been 2 occasions now that I have noticed when tempering the machine is cooling past the target temp. When it does this it goes down into the 28c range and the screw pump has to shut off due to the temp and viscosity. 
       
      I also noticed the manual is pretty light on operational procedures. 
       
      The 2 things I can think of that might be causing this other then an equipment error is 
      the chocolate used is to thick or there is a build up of chocolate around the temperature probe near the faucet. 
       
      Wondering if anyone else has had this issue before. 
    • By ShylahSinger
      Hello! I'm fairly new to this site so I don't know if my search was weak. I'm trying to find a way to make Mandarin orange puree at home, but I couldn't find anything even similar in the forum. I am a home cook, but I have been making chocolate bonbons and other confections for over 4 years (intermitantly). It is too expensive for me to purchase this online- not because of the price of the puree, but the cost of shipping makes it prohibative. The recipes I've seen online are all differant and don't seem to be what I need. 
      I would love any help with this! I look forward to hearing and learning from those who have much, much more experience than me. Thanks!
    • By Darienne
      A quite unusual take on the favorite American chocolate bar: click
    • By ShylahSinger
      Help! I am an amateur and make chocolate truffles, bonbons, and caramels for friends and family. I made some soft caramel for filling molded bonbons. The flavor and consistency are fine, but the caramel is filled with bubbles. I don't know how to get the air bubbles out, and am concerned using it in my molded chocolates. I would like to know if it is okay to use. I have been making confections for about four years and this is the first time this has happened. I would really appreciate any help! I'm new to the forum and don't know anyone yet.
    • By rookie
      I am making molded bunnies for Easter and I am finding that the
      necks are cracking and the head breaks away from the body. I have noticed that the neck is not as thick as the rest of the bunny. Total grams for this bunny is 200.
      Does anyone have any suggestions on how to rectify this? Oh yeah I didn't mention that after pouring into molds I place in the refridgerator.
      Any suggestions are welcome!
      Cheers
      Mary - Rookie
  • Recently Browsing   0 members

    • No registered users viewing this page.
×
×
  • Create New...