If they sell donut holes, where do all the bagel holes go?

For those of you following my adventures in the kitchen through this blog, you know that I love trying to make things from scratch, like fruit leather, Shanghai soup dumplings (xiao long tang bao), or green tea  and birthday cake ice cream. Many of you probably are wondering why in the world would you make yogurt from scratch [or insert food], when you can buy them for 0.40 [insert insanely cheap price] at the store? Here are some of the reasons I’m up for the challenge of  DIY food:

1) Sometimes things really do taste better homemade.

2) Sometimes things really are cheaper homemade.

3) It’s “greener”. It reduces packaging waste and doesn’t contribute (much) to my carbon footprint.

4) I can control what goes into what I make. I don’t need to add preservatives, unecessary colorings or flavor enhancers.

5) It’s fun to know “where your food comes from.”

6) It makes me feel more “domesticated”. ( :

Making food from scratch doesn’t always make sense. Some recipes take way too long to prepare and only taste slightly better than store-bought like my Taiwanese pineapple cakes. But nonetheless it’s fun.

So, I wanted to share with you my attempt at homemade bagels. Continue reading

Advertisements