"bagel" news and stories

Dunkin' Donuts has been trying to change its image all year. Some say "if it's not broke, don't fix it." Others, like the firms that now own the company, don't really subscribe to that theory and concentrate of fixing things anyway. In this case, they're planning to add non-breakfast items to their menus. But consumers first have to adjust to the idea of Dunkin' Donuts as more of a fast food restaurant, and less of a coffee shop. To that end, the company is rolling out some breakfast sandwiches that look much like the ones available at other quick service restaurants.

The Sausage Supreme Omelet Sandwich is made with eggs, sausage and American cheese on a bagel and the Supreme Omelet has bacon, cheeses and eggs on a croissant. At least they didn't try to come up with a Dunkin' Donuts version of the Luther burger, which might have been a tempting choice since they are known for their donuts.

Has anyone tried these yet?

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A BLT is a sandwich made with bacon, lettuce and tomato and despite the fact that it has only three ingredients, it can really shine when the sandwich is well put-together with high quality components. In this case, Johanna, The Passionate Cook used some sesame seed bagels to create one of the finest sandwiches we've seen in a while: the BLT Bagel. It is topped with a mouthwatering combination of crispy pancetta, flavorful vine-ripened tomatoes, spring onions, cream cheese and german mustard. It seems like it would make a better choice for breakfast, than for lunch, if only because there is no way you could resist eating a sandwich that looked this good for that long.

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A bagel lover can spend days, even weeks, trying to find a toaster that will comfortably fit extra-wide bagel slices. With most toasters, you end up having to stuff a bagel half in a too-small slot, which inevitably results in a bagel that is burned on one side. And that's all after you contend with those plastic "bagel slicers" that squish the bagel more effectively than they cleave it. The Westinghouse ToasterSlicer both toast and slices - and it is designed specifically for bagels.

The bagel is loaded whole into the slot at the back and, after pushing the machine's "slice" button and closing the slot, the bagel pops out fully toasted (and sliced!) from the other end after a few minutes. It can also toast regular bread, but it is more of a single-purpose gadget. But if you eat a lot of bagels, it is a gadget that would certainly come in handy! It's $43 at Overstock.com.

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The bagel shop Finagle a Bagel is offering a special bagel to honor the new Red Sox center fielder, Coco Crisp. No, not the cereal - that's his name. A spokesperson for to company says that the bagel is meant to honor the team as a whole, but one look at what goes into it, and it's pretty apparent that it relates to Coco Crisp more than, say, Trot Nixon. It is a bagel with cocoa powder, chocolate flavoring and chocolate chips, rolled in a crispy cereal coating. The bagel was introduced just over a week ago and has sold out daily. It will be available for 2-3 months.

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One of the most popular and long-lived old wives' tales is known as the "5-second rule". The "rule" stipulates that food that has fallen on the floor is still safe to eat if you pick it up within five seconds of it hitting the ground. It has been around for many, many years, propagating itself on school playgrounds across the country and possibly even the world. Variations exist, shortening the rule to 3 seconds or expanding it to 10, but the basic theory remains. Unfortunately, it isn't true, as the Sacramento Bee's Lisa Heyamoto found out.

While some people, from 3 to 93, will continue to believe in the truth of this tale, the reality is that most surfaces are covered with germs and bacteria and floors are no exception. Drier foods, like cookies or a bagel, are less likely to pick up unsavory particles than wetter foods, like meat and cheese. Of course, we are all coming into contact with bacteria every day, whether we're cleaning our counter with a kitchen sponge (bacteria breeding ground) or giving our pets a pat. There is very little that can be done to avoid all contact. Ms. Heyamoto reminds us not to believe that we're "safe" when we follow the rule, but that your comfort level with what your food comes into contact with is subjective. The kitchen floor? Sure. The sidewalk outside your office? Perhaps not.

You can't go wrong following the other food rule: "When in doubt, throw it out!"

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