Noshing With Bryan Paiement – November 10, 2022

Author, The Little Book of Whiskey Cocktails

This week, Ira spoke with Bryan Paiement, author of The Little Book of Whiskey Cocktails (published by University Press of Kentucky). In this shaken or stirred episode of Ira’s Everything Bagel, Bryan talks about how his passion for cocktails developed after a trip to his garden; the popularity of the Old Fashioned and Manhattan due to a TV series; why, geographically, whiskey is spelled with an “e” and not with an “e”; when do you shake and when do your stir; his top five cocktails; the most complicated cocktail to make; and why he wrote the book, which includes original recipes.

Bryan Paiement a professional bartender at the Dunraven restaurant in Estes Park, Colorado. He is the author of Sports Bar: Cocktails and Sports Trivia.

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“Bagels are the only bread that are boiled before baked. Once the bagel dough is shaped into a circle, they are dipped in boiling water for 3 to 5 minutes on each side. After that, they are drained and baked for about 10 minutes.”

Bagels have been to space! “It’s safe to say that the treats from Fairmount Bagels in Montreal are out of this world. In 2008, Astronaut Greg Chamitoff boarded Discovery for a 14-day flight into space. Accompanying him? Eighteen bagels from Fairmount, a shop owned by his aunt.”

“The word Bagel comes from the German word “bougel,” meaning “bracelet,” and by way of the Yiddish “beygl” which means “ring.” So, if it is not in the shape of a ring or bracelet, it is NOT a bagel.”

“What sets bagels apart from other types of bread is the fact that they are boiled. Some imitations are steamed, but they do not have the same chewy and crunchy crust and are not true bagels.”

“The first beugel bakeries were founded in New York City in the 1920s. Later the name was changed and called a bagel.”

“The hole in the middle of your bagel is no mistake. In fact, this bread was baked with a hole so vendors could slide them on to dowel rods, making it easy to transport them to wherever they would be selling their bagel that day.”

“Bagels are the only bread that are boiled before they are baked.”

World Champion Competitive Eater Joey Chestnut won Siegel’s Bagelmania Bagel Eating Competition in Las Vegas January 13, winning the title, a championship belt and $5,000 of the total $10,000 prize pool.