@@gschweiger I have a friend with a near mystic ability to avoid making a mess while eating, including his beard It's actually insane to watch real-time with some of the messiest foods
I finished off the last of my homemade lox this morning. When I went to cure the salmon, I also added fresh dill on the fleshy side of the fish along with a light drizzle of gin. You can do this with just about any herbs you want. You can also add shredded beets to give the lox a really beautiful pink exterior and a more earthy flavor.
It's something that would absolutely happen in my mind and end with ninja neighbors jumping through my kitchen window because I forgot to close the blinds.
Almost as if Andrew gamed his way to the top of the algorithm through vibes, and his actual working knowledge of cooking is inconsistent / nonexistent.
7:18 Babish is such a show off. 😂 Until some days ago when I saw that toaster in one of Jordan’s videos, I didn’t even knew such a thing existed. Just look how gentle it lowers the Bagel.
I make the bagels (fresh bagels can’t be beat) but I buy the cream cheese and smoked salmon. A little trick I like to do is put the shaved onion and capers right on top of the cream cheese (lightly pressing them in) it’s not as pretty but the capers don’t roll off the top of the bagel.
@@Ottophilmost contracts pay a lump sum for X appearances in videos. Most likely accepted the money before the major controversy and couldn’t afford to buy out the contract, so finished up the contract before refusing to renew. Standard sponsor stuff.
Even though better help is bad, what’s wrong with babish taking their money? People who don’t know it’s bad and see the ad should at least google “better help” first and learn about it and be responsible for what THERAPY they are choosing. Not really his fault if people use better help without doing at least a little bit of googling first
I like an open faced sandwich on a bagel with very little cream cheese, sliced thin shallots, chopped dill under the salmon. To freshen the bagel just toast it abit until its just warm.
What I would recommend with the curing of the salmon. In that salt sugar mixture, add a couple drops of liquid smoke to have that smoked cured salmon taste. Use a whisk to make sure it's well combined and no clumps.
Lately I have been wanting a bagel with lox. Now I know why. My wife and I have been watching "Mr and Mrs Smith." At this very moment there is a piece of salmon "curing" in the refrigerator, and a new package of everything bagels is sitting on the counter.
I was never interested in lox _or_ capers till a local cafe near my work at the time suggested lox and bagels to me some years ago. I miss that place, and the people that ran it. They never steered me wrong and were always very kind.
Hot take, I watched this channel initially for Babish, moreso than the food, so I really, really prefer these episodes where he does it himself. I don't watch the others, not out of deliberate disrespect, but just because that's not why I became a fan in the first place. Sorry guys.
When i was a kid in Illinois in the 70s fresh water smelt were everywhere. Any county fair would have a smelly stand, you’d buy a cup full. The coating was similar, but with pepper. There was a huge drop in smelly population in the 80s, over fishing i guess, so it really stopped.
Somtimes it's funny how languages adopt new words. By saying salmon lax you're actually saying salmon salmon😁 Lax or laks beeing the nordic word for salmon, and you making gravlaks (the Norwegian word for the salmon dish).
@@mmoney416 yeah that makes sence. German vocabulary has many more simmilar words to the Nordic languages than English has. Is the word gravlax used in American english or maybe it's mostly used in British English? I think the dish most likely origin in the Nordic countrys. But I wonder then if the dish and names could have entered the English speaking world from the Nordics via German because of the trading several hundred years ago🤔
@@espenschjelderup426Actually, lox is the oldest word still in use today- it’s so old that it came to all these other languages separately from proto-Indo-European, which is the root of most modern European languages. It originally just meant salmon, though, and still does in most languages- the English version of the word meaning cured salmon comes from Yiddish.
@@espenschjelderup426It entered through Jewish immigrants to the US who speak Yiddish. Millions of Yiddish speakers moved to the us around the turn of the century (1880s- late 1920s) and many Yiddish words have made their way into the American English lexicon.
Papa Mia's Pizzas from Home Improvement, "Brother, Can You Spare a Hot Rod?": Deep Dish with Eggplant and Canadian Bacon Large Cilantro with Feta Cheese and Extra Snails Mushroom and Artichoke Peaches and Clam Sauce
only thing that could make this better is when you boil them you could be using something way stronger than baking soda. in professional bakeries they might use lye. probably something too dangerous to use at home. but, you can get something closer by baking the baking soda at a low temp for a while and turn it into something a lot stronger than what it was before
Re: the bagel twisting, the reason for the different crumb is rolling and twisting strengthens the gluten bond structure this also can result in a chewier bagel
as someone who grew up in NY and now lives out of state I have to ask before ordering if they have real lox or is it just smoked salmon and not a single bagel shop seems to know or care that there not the same thing most looked offended when I said its not lox just curious if others have the same problem
A very easy cream cheese analog (labneh) can be made by mixing a 1/2 tsp salt through a pint of Greek yogurt, and then hanging over a bowl in a cheese cloth for 24 / 48 hours.
Okay so I learned how to make lox and bagels and there a Mrs./Mr. Smith tv show. (I was born and live in NYC, but don’t like cream cheese it’s because of food sensory issues.)
Honestly, I'm not even offended as a Philadelphian Jew about the cream cheese. I'm offended the substitute was ricotta when creme fraiche would be a better substitute.
so, I've had this a ton, and I can't really say I like the capers, but it's clearly adding a lot to the dish...is there a substitute that's a little less pungent with a similar flavor profile?
The way you do it is FAR better than the way the show did it. The correct amount of cream cheese is entirely too much cream cheese. Further, lox and bagel should always be served open face. One more complement for you, you added salt into the everything bagel mix. Without salt it is merely a mostly everything mix. Based on this episode I feel comfortable saying that you, unlike far too many others, are not a heathen.
I think it’s fitting that Andrew would use cottage cheese instead of ricotta for lasagna, and then ricotta instead of cream cheese for a bagel. Now we need to see him use cream cheese instead of cottage cheese for some secret third thing and we will have unlocked the Babishian Cheese Triangle
That is it! For a very red piece of smoked salmon.....cure it for three days!! Then smoke it and eat it! Mine always come out delicious but a little gray/pink. 👍
You realize that you got through the whole video without mentioning that in the episode, she specifically orders it with scallion cream cheese, plain bagel, and no capers
While my mouth is watering and yeah I want one now , one cannot laugh at the irony that Babish took nearly 10 minutes to provide us with a sandwich recipe
You know what would taste great on an everything bagel? Raisin Loaf! Please make a Raisin Loaf from Tromeo and Juliet written and directed by James Gunn!
Was confused to see Mr and Mrs Smith both with bagels, and sans Brad and Angelina, but then I remembered that there's now a TV show version, explaining the presence of Donald Glover.
I've always used brad from bon appetits recipe for gravlax to cure the salmon. has a little more flavour. i haven't made it in a while but i think i add a few drops of lemon juice.
as a professional bagel baker, i suggest adding the capers on top of the cream cheese as to avoid any mess
When it comes to a beard, there is no avoiding the mess.
@@gschweiger I have a friend with a near mystic ability to avoid making a mess while eating, including his beard
It's actually insane to watch real-time with some of the messiest foods
@@gschweigerThat's what he said.
That's a pro-tip right there.
As someone who hates capers I recommend removing the capers
We already knew he liked bagels with cream cheese and lox, he just needed an excuse to make it
If anyones wondering, I believe he says it in the Bagel Sandwich episode
I mean, who doesn't like bagels and lox?!
He's from upstate NY and lives in NYC, he's required by law and tradition to like the Works.
What's lox
@@Armehboiwatch the vid, he makes it
Make sure you flip the salmon everyday during curing. It will distribute the brine evenly and the pressure will disperse more evenly too.
Also, you can add a couple of teaspoons of liquid smoke to the salt/sugar to get a smokey note.
I finished off the last of my homemade lox this morning. When I went to cure the salmon, I also added fresh dill on the fleshy side of the fish along with a light drizzle of gin. You can do this with just about any herbs you want. You can also add shredded beets to give the lox a really beautiful pink exterior and a more earthy flavor.
Oooooooohhh yum
The imaginary conversation about cream cheese absolutely slayed me.
It's something that would absolutely happen in my mind and end with ninja neighbors jumping through my kitchen window because I forgot to close the blinds.
There's a _series_ called "Mr. and Mrs. Smith"? I was racking my brain because I didn't remember Brad and Angie doing a scene like this.
Yeah. When it got to the scene I was all "Double you tee eff?"
Its worth watching! The acting is phenomenal in my opinion.
Yeah. I was like "did he got the wrong video?"
I believe that’s not even Brad Pitt or Angelina Jolie at all!
It is excellent. Well worth a watch.
-"...only source of moisture..."
-5 seconds later
-*adds water*
Almost as if Andrew gamed his way to the top of the algorithm through vibes, and his actual working knowledge of cooking is inconsistent / nonexistent.
@declancochran2882 his expertise is more in film / video and has accidented himself into being a food content creator (not a chef)
@@declancochran2882 agreed until the word "nonexistent," he's definitely learned some stuff over the years
@@declancochran2882Babish's cooking is still Fuiyoh until Ungle Nigel says it's Aiyah.
he said add water if needed if things are getting shaggy. you might not need any water, so it would be the only source of moisture lol
As a Jewish new Yorker I fully approve of this. But I'm still gonna wait for the botched with babish episode about the cream cheese
I'm a Jewish Long Islander and I approve
7:18 Babish is such a show off. 😂 Until some days ago when I saw that toaster in one of Jordan’s videos, I didn’t even knew such a thing existed. Just look how gentle it lowers the Bagel.
Lox and cream cheese on an everything bagel is literally one of the greatest foods in existence.
I like it on cinnamon raisin
🙌🏼🙏🏼🙏🏼🙏🏼
I prefer onion bagels.
Capers gotta go on the bottom so that the cream cheese can cement them to the bagel
He does get to use the New York water to make them extra authentic
Now I want to try using Montreal water with Montreal style bagels too.😊
New York water for bagels doesn't come close to east end london water for beigels
Those isopods give it flavor
@@GCOSBenbow what about the north end london water?
@@ragebb8 Too bougie innit
I make the bagels (fresh bagels can’t be beat) but I buy the cream cheese and smoked salmon. A little trick I like to do is put the shaved onion and capers right on top of the cream cheese (lightly pressing them in) it’s not as pretty but the capers don’t roll off the top of the bagel.
Thank you for finally (hopefully) dropping better help.
Better help probably stopped paying. I doubt he said “no more money please”
Fiver ain't really that great either...
@@voxelemur There's always some problem, I guess content creators cannot make money...
@@Ottophilmost contracts pay a lump sum for X appearances in videos. Most likely accepted the money before the major controversy and couldn’t afford to buy out the contract, so finished up the contract before refusing to renew. Standard sponsor stuff.
Even though better help is bad, what’s wrong with babish taking their money? People who don’t know it’s bad and see the ad should at least google “better help” first and learn about it and be responsible for what THERAPY they are choosing. Not really his fault if people use better help without doing at least a little bit of googling first
I love how he makes the food from a TV reference even though it's a big thing where he lives
I like an open faced sandwich on a bagel with very little cream cheese, sliced thin shallots, chopped dill under the salmon.
To freshen the bagel just toast it abit until its just warm.
Need that show to get a season 2 after that season finale
Your background music is so iconic right now. You know it's babish time when you hear this music
Happy to find out that Babish takes his bagels like I do. Just switch out the everything bagel for a sesame and it's the best breakfast ever.
What I would recommend with the curing of the salmon. In that salt sugar mixture, add a couple drops of liquid smoke to have that smoked cured salmon taste. Use a whisk to make sure it's well combined and no clumps.
I had this for the first time in college at synagogue when I visited the rabbi who taught my Psalms class. This is the only way I eat a bagel.
WAIT WAHT?!
BED WITH BABISH?
I NEED MORE VIDS ON THIS
Ah the Sunday Jewish family breakfast classic. Usually the best when eaten in New York City or New Jersey ;)
My entire childhood and still what I do if I visit my parents on a weekend. Wouldn't have it any other way. 😉
Real
I tried it in NY last year, and I haven't found it's equal anywhere here down south. I gotta get back there again, if only for the food!
Or Montreal!
Lately I have been wanting a bagel with lox. Now I know why. My wife and I have been watching "Mr and Mrs Smith." At this very moment there is a piece of salmon "curing" in the refrigerator, and a new package of everything bagels is sitting on the counter.
Please keep making these vids for as long as you have the passion to do so
Bagels & Lox always hits the spot. Gonna try your technique for making Lox! Never made it from scratch before.
Quite common to make from scratch here in Sweden. It's a near fail-safe recipie, I make it everytime i find a cheaper piece of salmon.
As a Jew, this brought me physical joy. This is my exact bagel order.
I miss Jersey bagels :(
This video is quintessential Babbish, the video style that prompted me to hit the subscribe button years ago. 😊
Yes. Glad they still pop up now and then.
Anytime I hear lox and bagels, i just think of that rush hour outttake, "GEFILTE FISH"
I was never interested in lox _or_ capers till a local cafe near my work at the time suggested lox and bagels to me some years ago. I miss that place, and the people that ran it. They never steered me wrong and were always very kind.
I know that place! Unfortunately the owners died in a car accident a couple of months ago
@@sogen7967what
FINALLY this was my go to order every other morning in college and i havent had it in 3 years 😭😭 at long last, bagel with lox my beloved
1:56 "This is our only source of moisture."
2:06 Starts pouring water.
Hot take, I watched this channel initially for Babish, moreso than the food, so I really, really prefer these episodes where he does it himself. I don't watch the others, not out of deliberate disrespect, but just because that's not why I became a fan in the first place. Sorry guys.
The favourite of THE GREAT AND MIGHTY KEVIN! Powerful accountant and Wizard of Ipswich
Ahh Hunter the Parenting reference, Very nice.
This reminds me a lot of his first videos. Love it:)
as a native born New Yorker from The Bronx....I approve!!!
I thought this was an old video I clicked on because of the mention of bed and babish. Hyped to hear that it's still happening!
Ya know, there’s one recipe from Ratatouille that Babish hasn’t tackled yet: the mushroom Remy makes that kickstarts the whole story
Any chance of us still getting Bagels by Babish? Loved that concept.
I love all breakfast, and this is by far and away my favorite breakfast food.
Hard same
Capers always go on the creamed cheese…err ricotta…so they stay in place
They were at Russ & Daughters on Houston Street - my favorite lox bagel in the city
Only form of moisture in this, proceeds to pour water into the mixer 😂
Haha😅
When i was a kid in Illinois in the 70s fresh water smelt were everywhere. Any county fair would have a smelly stand, you’d buy a cup full. The coating was similar, but with pepper.
There was a huge drop in smelly population in the 80s, over fishing i guess, so it really stopped.
4:30 id like the New York style better because you get better pockets for cream cheese
"this will be our only source of moisture in the dough"... proceeds to add water
Somtimes it's funny how languages adopt new words.
By saying salmon lax you're actually saying salmon salmon😁
Lax or laks beeing the nordic word for salmon, and you making gravlaks (the Norwegian word for the salmon dish).
You're correct by saying that salmon lox is saying salmon salmon. However, it's because lox is Yiddish for salmon which comes from the German lachs
@@mmoney416 yeah that makes sence. German vocabulary has many more simmilar words to the Nordic languages than English has.
Is the word gravlax used in American english or maybe it's mostly used in British English?
I think the dish most likely origin in the Nordic countrys.
But I wonder then if the dish and names could have entered the English speaking world from the Nordics via German because of the trading several hundred years ago🤔
@@espenschjelderup426Actually, lox is the oldest word still in use today- it’s so old that it came to all these other languages separately from proto-Indo-European, which is the root of most modern European languages. It originally just meant salmon, though, and still does in most languages- the English version of the word meaning cured salmon comes from Yiddish.
@@espenschjelderup426It entered through Jewish immigrants to the US who speak Yiddish. Millions of Yiddish speakers moved to the us around the turn of the century (1880s- late 1920s) and many Yiddish words have made their way into the American English lexicon.
Papa Mia's Pizzas from Home Improvement, "Brother, Can You Spare a Hot Rod?":
Deep Dish with Eggplant and Canadian Bacon
Large Cilantro with Feta Cheese and Extra Snails
Mushroom and Artichoke
Peaches and Clam Sauce
only thing that could make this better is when you boil them you could be using something way stronger than baking soda. in professional bakeries they might use lye. probably something too dangerous to use at home. but, you can get something closer by baking the baking soda at a low temp for a while and turn it into something a lot stronger than what it was before
Re: the bagel twisting, the reason for the different crumb is rolling and twisting strengthens the gluten bond structure this also can result in a chewier bagel
as someone who grew up in NY and now lives out of state I have to ask before ordering if they have real lox or is it just smoked salmon and not a single bagel shop seems to know or care that there not the same thing most looked offended when I said its not lox
just curious if others have the same problem
Find somewhere with a large Jewish population or a place that specifically caters to them.
A very easy cream cheese analog (labneh) can be made by mixing a 1/2 tsp salt through a pint of Greek yogurt, and then hanging over a bowl in a cheese cloth for 24 / 48 hours.
Halfway through the video, and we've only just finished making the bagel 😂
Homemade cream cheese is actually pretty easy and really doable. All you had to add was some heavy cream, lemon juice and salt.
Shoutout to Kevin, my most favorite evil wizard and creme cheese bagel with lox enjoyer. NO CAPERS!
now that is the babish style I desire: "bagel,cheese and fish; how much effort can you put in it?" 8 minutes later we know the answer
Mr & Mrs Smith is the best show I’ve seen this yr
I do enjoy the simpler meals. Bagel very versatile for cooking they is.
What does the baking powder do in the boil? I've boiled bagels with malt syrup, but I've never heard of using baking powder.
I think he meant SODA
I love making everything bagels! Now I have a hankering.
I’m not going to lie, this seemed very intimidating for a breakfast recipe.. still, and amazing walkthrough
It's crazy that we have recipes and pictures of bagel style bread in the Egyptian classical period.
Philadelphia Cream Cheese was always made in NY. They just used the name to capitalize on Pennsylvania’s reputation for excellent dairy.
Okay so I learned how to make lox and bagels and there a Mrs./Mr. Smith tv show.
(I was born and live in NYC, but don’t like cream cheese it’s because of food sensory issues.)
I was looking for jadakiss styles p and louch
Honestly, I'm not even offended as a Philadelphian Jew about the cream cheese. I'm offended the substitute was ricotta when creme fraiche would be a better substitute.
Can u pls make an everything bagel?
🙃
I haven't checked in on you in a while Babish, I hope you're well!
so, I've had this a ton, and I can't really say I like the capers, but it's clearly adding a lot to the dish...is there a substitute that's a little less pungent with a similar flavor profile?
I watched this intensely, as if I was going to make my own bagels. Then I remembered I get my bagels from Einstein Bros. Nvrmd. Yum😊
Yeah Babish. Tell those Philly folks. Cream cheese is OURS
Onion or garlic bagel for me. Lightly toasted. Open faced or sandwich style. Heavy onions. No capers.
The way you do it is FAR better than the way the show did it. The correct amount of cream cheese is entirely too much cream cheese. Further, lox and bagel should always be served open face.
One more complement for you, you added salt into the everything bagel mix. Without salt it is merely a mostly everything mix.
Based on this episode I feel comfortable saying that you, unlike far too many others, are not a heathen.
I think it’s fitting that Andrew would use cottage cheese instead of ricotta for lasagna, and then ricotta instead of cream cheese for a bagel. Now we need to see him use cream cheese instead of cottage cheese for some secret third thing and we will have unlocked the Babishian Cheese Triangle
That is it! For a very red piece of smoked salmon.....cure it for three days!! Then smoke it and eat it! Mine always come out delicious but a little gray/pink. 👍
These videos perform better than the movie.
Make khlav kalash from The Simpsons
(Also includes crab juice)
The single greatest breakfast food every conceived
You realize that you got through the whole video without mentioning that in the episode, she specifically orders it with scallion cream cheese, plain bagel, and no capers
best sandwich of all time?
yes....
While my mouth is watering and yeah I want one now , one cannot laugh at the irony that Babish took nearly 10 minutes to provide us with a sandwich recipe
I literally bought myself bagels and lox as soon as I saw that scene
Love it. However isn't the recommendation to eat farm raised and NOT wild caught for "raw" consumption?
man i could eat this everyday until the day i die
Never made lox, looks much easier than I thought and I'll have to give it a try.
I like that you said "television series"
Fun fact: this video is exactly as long as the amount of time it takes my wife and I to consume our lox bagels
Looks great.
Also: the Drawfee channel crew mentioned a collab idea with you, and it sounded super fun!
You know what would taste great on an everything bagel? Raisin Loaf! Please make a Raisin Loaf from Tromeo and Juliet written and directed by James Gunn!
mmm bagels with lox, my favorite bar/bat mitzvah meal 😂
Was confused to see Mr and Mrs Smith both with bagels, and sans Brad and Angelina, but then I remembered that there's now a TV show version, explaining the presence of Donald Glover.
Using liters and kilos instead of eagleunits. As a free Norwegian, I salute you!
I've always used brad from bon appetits recipe for gravlax to cure the salmon. has a little more flavour. i haven't made it in a while but i think i add a few drops of lemon juice.
Babish, you should make gefilte fish from Rush Hour 2. Of course traditional and with your twist on it.
Ah yes. Love me some lox and schmeer. Although I often make a culinary (and I guess ethnical) Frankenstein's monster with gravlax and mascarpone.
jane asks to hold the capers in the show 😮
Lets not kid ourselves, the everything bagel is just the sprinkle donut of the bagel kingdom
Video starts at 1:20
This makes me wonder why not add the Everything Seasoning to both sides of the bagel. Would that be amazing and genius, or what?
6:55