User:Bagels and Cheese

=Bagels and Cheese=

This rather innocuous pairing may mean very little to a great many people, however, to me this combination sent from high above represents a cornerstone of my childhood. Why this pairing works so well may be a mystery to all who have yet to try it, however, when one tries it the meaning behind this divine pairing will become clear.

Bagels
Bagels are the foundation of this incredible pairing, however, it may not be obvious which specific bagel is best. Probably the most basic, but also one of the best, choices would be the ubiquitous New York Bagel, the New York bagel is inoffensive and provides a nice standard for the pairing. Other types are also obviously available, the important thing to remember is that the dough must be dense and leavened, either with yeast or through a sourdough process.

If you do not have ready access to bagels or similar breads in your area, the first thing you should do is reconsider your choice of areas, if this is not possible any bread made from doughs with hydrations of around 50-60%.

Cheese
Cheese is an incredibly broad family filled with variety, it is partially due to this that the cheese selection part of the combination is slightly more complex than the bread base. To properly pair with the dense and hearty bread, I personally recommend a sharp cheese that is aged. Aged cheeses tend to have a more acidic taste as the ageing process sees a build-up of amino acids like Tyrosine.

Cheese selection is one area where the individual can really customise their Bagels and Cheese, however, some favourites are:
 * Mature Cheddar
 * Mature Gouda
 * Roquefort
 * Gorgonzola
 * Saint Agur
 * Époisses
 * Reblochon

Cream Cheese Supreme
There is also a case to be made for a mild yet fatty cream cheese. The fattiness of the cream cheese pairs well with the slightly acidic dough and helps break down the taste of the dense bagel. The mild flavour of the cream cheese also opens up a whole new flavour dimension by allowing new toppings like smoked fish (while smoked salmon is the global favourite, other smoked fish like mackerel, haddock and halibut also pair excellently with cream cheese).

It is not just fish that is allowing in on the new combo, thinly cut hams, whether cured, boiled or smoked, bring a much-appreciated saltiness and umami flavour into the mix.

Other simple additions that work well are spices with a powerful flavour like pepper, white, black or other. Vegetables are at their best when pickled as the strong flavours pierce through the fatty cream cheese.

About the User
The user signed up and created this Wikipedia page as the first part of a university course. The focus of the course is translating and as such many of the articles that the user will be active on will be translated from German into English (or possibly vice versa) or have a link to translation. The user is also happy to talk about anything that anyone would want to talk about and give advice where they can, however, be advised that the user can only give advice or assistance in matters of food and war (or war history).

=Possible articles to translate from German Wikipedia=


 * Teilweise gegorener Traubenmost WTT - 1085-506 = 579
 * Wissen macht Ah! WTT - 1016
 * Ralph Caspers WTT - 925
 * Sketch History WTT - 803 (without table)
 * Jörg Teichgraeber WTT - 102
 * Kikaninchen WTT - 398.

Possible final projects

 * Euroradar CAPTOR
 * English Article | words: ~1150
 * German Article | Words: ~7150
 * EUROCaptorDraft


 * Antiochus VII Sidetes
 * Frederick Augustus III of Saxony
 * Ludwig I of Bavaria
 * RFA Northmark
 * William II of Württemberg