h a l f b a k e r y
My hatstand runneth over
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Simple. The bagel engineers of east Europe created the perfect bread relative. Assuming you eat your bagels one half at a time, as opposed to a quarter at a time, There should be some sort of balance between the cream cheese and bagel flavors.
I don't know. I understand you want to streamline it, but go tell Denny's to jus pump their food directly into customers' toilets.
Seth "bagel-flavored gruel" Azrael |
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Baked indeed. The Wheel of Death downstairs has them occasionally. |
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Where does it all end? Next we'll have a range of Bagel a la Frappe, with smoked salmon, dill, capers and onion blended into a paste with the cream cheese and a suitable emollient to enable easier pumping. Then you just irradiate the things and sell them as longlife bagels, guaranteed to stay 'fresh' for up to 6 months in the Afghani summer. Such irony, bombing the Taliban with bagel and lox. |
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Kosher Pop Tarts, anyone? Those things look like... abominations. |
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