Well, I learned a very important lesson today. I'd like to share it to you as well as breaking down where I went so unambiguously and tragically wrong so you can learn from my mistake and avoid a treacherous repeat. I pulled a bagel out of a bag to put some cream cheese on it for breakfast. It just so happens that the flavour I grabbed was cinnamon raisin. However, after I dressed the carby goodness with its spread and took a bite, I noticed something unexpected. This particular baked delight tasted of cinnamon and raisins, but somewhat surprisingly, it also tasted like onion. Apparently, if when you're selecting bagels, and you put them in the same bag, you can expect the extra pungent ones to adulterate the rest. Luckily, this experience was not half as bad as when I made oatmeal in a container I'd just finished using to hold roasted jalapenos and beans (thus creating the unholiest oatmeal taste known to this world).
While on the subject of onion bagels though, I find it rather annoying that before it is toasted, the onions are sticky as all get-out. It's only after you toast them that the little onion bits don't stick to your hands. Call me crazy, but shouldn't bagel makers bake the onions into the dough instead of haphazardly sticking it to the top (and sometimes the bottom) of the bagel? Would that not make a vastly superior breakfast experience?
-FSG
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