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PicknBow

Bagel Opinions

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I don't actually own it but can get it on a trial basis. There is no label and I would like any opinions on it's origin and age. It has problems and will need repairs. I would like some opinions from the experts on the forum as to if it would benefit from things like a new peg, a new string, a new bridge or maybe even a neck reset. There is some cracking and dryness to deal with as well. I don't like the tailpiece at all.

Should I treat it with hide glue? Tonal improvements?

Should I just sand it down, French Polish it and put it on Ebay?.

Thanks in advance for your suggestions and Happy Holidays to everyone

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Hope you don't mind that I post the photo directly. I like it so much that I don't want to need the extra click to see it!

Looks to me like the original twin-catenary arch has been grossly distorted from use of a "New York" soundpost.

I'd recommend that you start by making a plaster mold and correcting this.

Isn't the original bridge missing?

Just goes to show that you can tune a bagel even if you can't tunafish.

bagel.jpg

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quote:


Originally posted by:
Jeffrey Holmes

So... in what ways does the sound of this bagel differ from a classic Cremonacreamcheese bagel??
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Looks like we need to organise a blind tasting to check this out. David... can you get together a group of hungry people with seriously good palates.

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I don't know about the tasting aspect as we all seem to have widely varying tastes. This particular specimen seems to have a bit of pitting and cracking, thus a complete stripping may be in order. Depending upon the form and substance of the interior, you may want to consider a vegetable neufchatel to fill in those chips and a thin coating of smoked Alaskan salmon to bring out it's inner beauty.

Of course, if the spots are only on the exterior, and the interior is pristine, then a blend of butter, brown sugar, cinnamon and chopped pecans, expertly mounded on the top and lightly broiled will produce superior results.

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quote:


Originally posted by:
Alan_Coggins

[

Looks like we need to organise a blind tasting to check this out. David... can you organise a group of hungry people with seriously good palates.

I'm afraid that the hungry people I select might be accused of having inferior palates.

I'll supply the modern bagels, giving the other side the advantage of selecting the tasters.

Can you write up the results for a periodical, like "Bagel World"?

Falstaff, I hope you're aware that the violin business has a rich tradition of bizarre humor.

Have you ever hung out with Vatelot, Vidoudez, Millant, Morel, Hargrave, and yes, even Charles Beare and David or Andrew Hill?

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>>Have you ever hung out with Vatelot, Vidoudez, Millant, Morel, Hargrave, and yes, even Charles Beare and David or Andrew Hill?

Quit it with the name dropping, David. First it was California Bikers, now this.

I've met only one of your illustrious list. And I don't think he was in a joking mood.

Bizarre humor is one thing. But this is just plain old bad. Groaningly bad.

Carry on.

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quote:


Originally posted by:
Virtusoso

I like them best with cream cheese and a slice of tomato.

Sorry . I couldn't resist.

I'm with you, Virtusoso. Better make it toasted, golden brown. Ah, I can even smell it...

Toast!

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quote:


Originally posted by:
falstaff

Quit it with the name dropping, David.


Name dropping didn't cross my mind.

My point was that these guys are a riot, and there are many more.

If anyone has the idea that the cream of the violin community is populated with dour old grouches, nothing could be further from the truth!

And groaners are some of the best jokes I've ever heard. smilielol5.gif

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It is obviously of Chinese factory origin.

Examine the placement of the poppy seeds; they are not randomly positioned, but have a definite pattern as if by a CNC machine.

Very similiar to recent mass produced units out of the Lox factory.

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quote:


Originally posted by:
falstaff

Bizarre humor is one thing. But this is just plain old bad. Groaningly bad.


I'm sorry Guy... it was a momentary loss of judgement...

... but is is a heck of a lot of fun!

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Now, that's really COOL!

I would agree with French origin since we Chinese tend to like round (circluar), real round--the center of this bagel looks more like a triangle to me. Can I order a more reddish antiqued bagel please?

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quote:


Originally posted by:
apartmentluthier

Not to hi-jack the thread, but I originally thought I had a really important one one, but due to the amazing original condition, most people just pass it off as being french.


Ah yes, the bagel presumably brought to Paris by Tarisio.

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quote:


Originally posted by:
PicknBow

apartmentluthier, Even a novice can tell yours is a copy,

Hard to tell from that photo.

Maybe the bagelchonologists will be able to examine it and put a date on the materials.

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I suspect that putting it in the freezer might replicate a "mini-ice age" which, of course will improve the sound bite.

"And groaners are some of the best jokes I've ever heard."

Groaners are only appreciated by gentically endowed individual. My family loves groaners so I'm well endowed.

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103786.jpg



Leading researcher reveals secret of the Strad bagel



“The Strad bagel is determined
chemically by the materials in the same way that an apple pie is
determined by the apple,” he muses. “In other words,
it’s in the materials you use.” But don’t worry,
he does get more specific. In fact, he has determined a
number of things from solid chemical analysis.



 



“You begin by soaking the
bagel,” he claims. “That guarantees the mellowness of
the dough.” Oddly enough, he came to that conclusion after a
company on Lake Superior sent him samples of dough from the
bottom of the lake. “We have shown that the Strad dough has
the same infrared spectra as the dough we found in Lake
Superior.” But as important as this point is, he says,
“you don’t want to make the bagel too mellow
either.”






In order to avoid that, he claims that the old Strads used a
type of ‘filler’ that hasn’t been used for 200
years – namely, pickles. “From the analysis, it’s
impossible to tell whether it was a dill pickle, bread and butter
pickle, eeghirkis pickles, or more exotics like lacto
fermented or even garlic pickles.” But he does know the
pickle "was anchored into the dough with a very fine crystal
powder.” And that’s perhaps the most intriguing point
of all.





So it was the soaking of the dough in the water, the use of
exotic pickles, and the mysterious concoction of chemicals from the
local drug store that made every Strad bagel a Strad. Case
closed.





Not so fast, he cautions. “I don’t think the book
will be closed for quite a while.” The pickles still
aren’t determined, nor has the exact composition of the fine
powder from the druggist, he points out. But he is content
in the belief and the computer analysis that suggests his modern
bagels – given a similar treatment – can taste like
those of the master bagel maker himself."

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