The Big Kvetch: Call for mailbag submissions
The Big Kvetch: Call for mailbag submissions
Enough of me yapping on and on about bagels, what do you have to say?
Welcome to It’s A Shanda, one Northeastern Jew’s quest to find a decent bagel in Seattle (and beyond). If you’re interested in taking this journey with me, make sure you subscribe so you never miss a review. If you want to ensure I review any specific bagels (or want to let me know why I’m wrong), you can email me at seanmatthewkeeley@gmail.com.
Each week, I prattle on about how this place doesn’t serve scallion cream cheese, or that place’s bagels have the consistency of rye bread, or that other place’s bagels are softer than a sponge.
Why should I have all the fun?
I wanted to open the floor up to all readers, subscribers, lurkers, and others to submit a question for the first-ever It’s a Shanda mailbag. We’ll call it The Big Kvetch, because, well, what else would we call it?
Have a question about a particular Seattle-area bagel place? Holding onto any burning questions about the bagel scene? Wondering where to get the best bialy, black & white cookie, or rugelach in town? Trying to figure out why one bagel place is so different from another? Have a suggestion for a bagel I need to try? Or just have a random question about the meaning of life that you think a bagel newsletter writer can answer?
Submit your questions!
Paid subscribers will have the ability to leave a question below in the comments and will get priority in the mailbag.
For everyone else, submit your questions to seanmatthewkeeley@gmailcom and I will do my best to include as many of them as I can.
I’ll compile all the questions, come up with my answers, and unleash The Big Kvetch sometime in the coming weeks.
Thanks for actually reading this far. If you enjoyed my bagel review and want to read more of them, make sure you’re subscribed to It’s A Shanda. Know someone in the Greater Seattle Area (or beyond) who would appreciate way-too-detailed reviews of local bagels? Please forward the link their way.
What's the deal with pumpernickel bagels? They're just about my favorite, but it seems like they're fairly uncommon here. Are they that much harder to make, or are they just not popular enough to justify making a second dough when you could be using your regular dough and using new toppings to expand your variety?
So, New York has Katz’s Deli that gets a lot of attention. Is there an authentic Jewish Deli in the general area of Seattle (preferable, parts north) that slings an awesome or at least good Pastrami sandwich and Matzoh Ball Soup?