Astonishing Iceman #4 (2023)
Written by Steve Orlando
Artwork by Vincenzo Carratù
Colors by Chris Sotomayor
Chef’s Note: For those of you unfamiliar with New Yorker opinions about bagels one of the central tenets is that toasting a fresh bagel is something that borders on sacrilege.
New Yorkers are in agreement: if a bagel is well made and fresh, you should never toast it. It would be like taking a perfectly cooked steak and throwing it back on the fire. A fresh bagel in New York City means it has been made in the past 5 hours.
Of course the real matter of concern here is what kind of bagel sandwiches are they having? We can clearly see lettuce and tomato so if it’s one of the top three NYC bagel sandwich choices it is likely Nova Scotia lox. The bit of bright pink peeking out of Pete’s sandwich seems to confirm this.
That said, Mr. Carratù, if you can shed any light on this important question, please feel free to contact me, or leave your message in the comment form below. Grazie!
Chef’s Note: Lastly, Bobby? I don’t know about Krakoa, but if you’re having difficulty finding bagels in Antarctica, you’re just not looking hard enough-
- Along with signatures from everyone that has spent long hours in this box, there was also a 20 year old bagel that was signed in 1992. We felt compelled to add a new bagel.
- Below is a table of all the dried food we brought with us. (search: bagel = 1 of 9 matches)
- Murray says about 90 percent of the food is made from scratch, including breads, bagels and all manners of dessert.
- Lunch has mainly been snack foods – crackers, peanut butter, bagels, or trail mix.
- (dramatic orchestral music) – All right, fresh bagels, guys!
- Karthik & Ned Sawing Bagel on the Antarctic Plateau
Chef’s Note: Happy National Bagel Day!