Protection of the "Montreal Bagel" designation
Maybe it is time that a Commission for the Integrity of the "Montreal Bagel" is established. With associated rules like geographical restrictions (I.e. a two km radius from the intersection of St. Viateur and St. Laurent). etc... Suggestions for other criteria are welcome.
On a recent trip to Hamilton, Ontario (the donut capital and home of Tim Horton's). I took the following photo in a supermarket bakery. Click on the thumbnail below, it speaks volumes.
Ok, so i laughed out loud when I saw this pic! Now I understand the importance of AOC regulations!
At the same time I feel somewhat violated... Of course, what can you expect from the home of Tim Hortons (phetoooey...)
I think if that's what a Tim Horton's in Hamilton is calling a bagel, we should just start with a commission for the integrity of what a bagel is first.
"Suggestions for other criteria are welcome."
Three flavours period: white, black, plain.
Hole must be big enough to poke your index finger through (pinkie if shoe size is larger than 12 or EEE) without stretching or damaging the bread.
The diameter of the cross section of thickest part of ring must be no greater than twice the diameter of the hole or 1.25 inches (3 cm), whichever is less.
Must taste best within 30 minutes of being taken out of oven.
24 hours after baking, must taste dry and uninteresting unless toasted.
48 hours after baking, must be good only for making bagel chips.
Must be baked on the north side of the block of St-Viateur Street west of Park Ave. <ducking>