Wednesday, April 23, 2008
On Bread: The Story of Lox and Bagels
The story of Loxs and Bagels
Most people associate lox and bagels with Jewish folk, and they are absolutely right. The part they get wrong is what the Jewish delicacy is called. It’s really called lots and bagels, after the story of Lot and his flight from Sodom and Gomorrah.
You see, Lot, a good and pious Jew, was forewarned by the angels to leave with his wife and family because fire and brimstone was about to be rained down upon the twin towns dedicated to wicked ways of life.
They were warned, “when you leave, be sure that you never look back, or you will be turned into a pillar of salt” We all know what happened to Lot’s wife=she looked back and instantly turned into a high sodium testament to opulence.
Once Lot and the remaining family arrived safely at their new home on the Sea of Galilee, they told the story of their narrow escape. A local chef, hearing of their plight, created on the spot a dish consisting of rich salted salmon, onions for their high sulphur content (sulphur was known as brimstone in biblical times) and the round bagel signifying the backwards glance Lot’s wife took at her old home. He named the delicacy Lot’s and bagels.
- The Bread Guy
- La Paz, Baja California Sur, Mexico
- Before gaining control of my life, I created pastries for some cool places in California: San Ysidro Ranch in Montecito, Brix Restaurant in Napa and The Lodge in Sonoma. Now I am the chef/owner of Pan D' Les bakery in La Paz. My personal favorite is the Multigrano loaf, full of crunchy seeds and a nice chewy crust.