"The great Father Zed, Archiblogopoios"
-
Fr. John Hunwicke
"Some 2 bit novus ordo cleric"
- Anonymous
"Rev. John Zuhlsdorf, a traditionalist blogger who has never shied from picking fights with priests, bishops or cardinals when liturgical abuses are concerned."
- Kractivism
"Father John Zuhlsdorf is a crank"
"Father Zuhlsdorf drives me crazy"
"the hate-filled Father John Zuhlsford" [sic]
"Father John Zuhlsdorf, the right wing priest who has a penchant for referring to NCR as the 'fishwrap'"
"Zuhlsdorf is an eccentric with no real consequences" -
HERE
- Michael Sean Winters
"Fr Z is a true phenomenon of the information age: a power blogger and a priest."
- Anna Arco
“Given that Rorate Coeli and Shea are mad at Fr. Z, I think it proves Fr. Z knows what he is doing and he is right.”
- Comment
"Let me be clear. Fr. Z is a shock jock, mostly. His readership is vast and touchy. They like to be provoked and react with speed and fury."
- Sam Rocha
"Father Z’s Blog is a bright star on a cloudy night."
- Comment
"A cross between Kung Fu Panda and Wolverine."
- Anonymous
Fr. Z is officially a hybrid of Gandalf and Obi-Wan XD
- Comment
Rev. John Zuhlsdorf, a scrappy blogger popular with the Catholic right.
- America Magazine
RC integralist who prays like an evangelical fundamentalist.
-Austen Ivereigh on
Twitter
[T]he even more mainline Catholic Fr. Z. blog.
-
Deus Ex Machina
“For me the saddest thing about Father Z’s blog is how cruel it is.... It’s astonishing to me that a priest could traffic in such cruelty and hatred.”
- Jesuit homosexualist James Martin to BuzzFeed
"Fr. Z's is one of the more cheerful blogs out there and he is careful about keeping the crazies out of his commboxes"
- Paul in comment at
1 Peter 5
"I am a Roman Catholic, in no small part, because of your blog.
I am a TLM-going Catholic, in no small part, because of your blog.
And I am in a state of grace today, in no small part, because of your blog."
- Tom in
comment
"Thank you for the delightful and edifying omnibus that is your blog."-
Reader comment.
"Fr. Z disgraces his priesthood as a grifter, a liar, and a bully. -
- Mark Shea
Loading ...
I moved from Long Island to Delaware. You can NOT get a good bagel here! (Folks here think they are good!) Sigh. Father, enjoy your bagel!
Tricia
You think they’re bad in Delaware, try Georgia!
There are a couple of local small bakeries that try, but . . .
Oooo, that looks good!
I love bagels-when they’re made right!
Looks like the communion bread at my old parish. YA RLY.
Pancakes and bacon is the true breakfast of champions. :)
The authentic bagel is boiled before its trip to the oven. Any other method is a short cut revealed in the taste.
Salutationes omnibus.
That looks very good, Father Z. I’m happy to hear you are feeling better. And now..I switch modes to Mom talk..don’t neglect your health Father. Go get a check up! It’s eeasy! We need you! You keep us sane and lead us along the right path.
Hope all goes well with your visit in NYC. Stay away from SUV’s with smoke wisping out the windows!
So how is Zabar’s these days, anyway?
I saw a thread once that disclosed the few bagel places in other cities that boiled the bagels first. I can’t remember what site or where, now, but I seem to recall that Quebec came up as a city of true bagels….
There seem to have been an awful lot of 18th/19th century foodstuffs that used boiling, which now are produced in other ways. I wonder why that is? Time? Lack of big boiling pans? You’d think the ability to keep temperatures constant would lead to more boiled food, as with Japanese “hot spring eggs” being made at home in people’s rice cookers.
What’s with boiling bagels? Excuse the ignorance, but I always thought they were just baked.
I always come back from Manhattan with at least a dozen bagels.
H and H Bagels is of course the most popular at Broadway and 80th. But I also like Ess-A-Bagel on 3rd at 51st. Enjoy!
@sacristymaiden– boiling is what gives proper bagels their characteristic shiny coating and delectable chewiness. (Pause to wipe the drool off chin.)
I’m a native New Yorker living on the Left Coast for almost two decades. The really tragic thing is, our local chain of bagelries, Noah’s “New York” (ha!) Bagels actually have the audacity to BOAST that their bagels are steamed not boiled. (Insert hissing disapproval here.) Soft, squishy, not-shiny things. Oddly enough, the closest thing I found to an authentic NY bagel (and I do think they actually boil them) are the cheap, in-house Safeway bagels. $4/dozen. Not quite like my hometown bakery on Long Island, or like any of the good city ones, but the closest to be found out here.
What’s with boiling bagels?
I believe the boiling step gives the bagel their characteristic shiny exterior and helps create the chewy texture. The hot water reacts with the starch on the outside to give it the coating in the over and the temperature of the water slows or halts the fermentation processes in the dough which affects its texture.