[HN Gopher] Mathematically correct breakfast: How to slice a bag...
___________________________________________________________________
Mathematically correct breakfast: How to slice a bagel into two
linked halves (2009)
Author : graderjs
Score : 377 points
Date : 2022-03-06 00:39 UTC (22 hours ago)
(HTM) web link (www.georgehart.com)
(TXT) w3m dump (www.georgehart.com)
| sandworm101 wrote:
| Read before attempting:
|
| https://newyorkerbagels.com/bagel-safety-dont-be-an-er-stati...
|
| Seriously. As any nurse about a "bagel injury" and they will know
| exactly what you are talking about. It is so common that it is
| addressed in some military first aid courses.
| OJFord wrote:
| What a weird article.
|
| > Use the right kind of knife for slicing bagels. This would be
| a knife with a deeply serrated edge, NOT a knife with a smooth,
| sharp edge. The serration helps "rip" into the bagel with a
| crosscut saw type effect, gripping and cutting into the bagel
| instead of slipping across the crust and cutting your hand.
|
| So, a bread knife? Who'd've thought?
| clove wrote:
| For problem number 1 listed in your link, the YouTube video I
| posted elsewhere in this thread is a solution.
|
| Moreover, my wife, who is a nurse, has never heard of "bagel
| injury."
| joveian wrote:
| I know someone who recently got a bad cut trying to remove a
| pice of pre-sliced bread from a frozen loaf. So I can believe
| "knife vs. frozen bread" is a common cause of injury.
| shakna wrote:
| > Moreover, my wife, who is a nurse, has never heard of
| "bagel injury."
|
| Well, if we go by the numbers in the article...
|
| > Americans ate an estimated 3 billion bagels at home in
| 2011, an average of about 11 per person (this doesn't include
| bagels eaten at work). And in the course of slicing up all
| those bagels, almost 2,000 people cut their fingers so badly
| that they ended up in an emergency room.
|
| You have roughly (very roughly) a 0.24% chance of being one
| of those people injured, each day, across the entirety of the
| nation. I'd say the chances are low enough that some nurses
| will have heard of it, and some won't have, depending on
| distribution of bagel eaters.
| jacobolus wrote:
| > 0.24% chance of being one of those people injured, each
| day
|
| 2,000 / 330,000,000 / 365 = 0.00000166% chance of daily
| bagel injury. Not sure what calculation you did, but as far
| as I can tell it is off by 5 orders of magnitude.
| shakna wrote:
| (2000 / (300000000 / 365)) * 100
|
| You seem to have forgotten to move the decimal place to
| get a percentage.
| chronogram wrote:
| It seems the original source for all the TIL sites is a
| WSJ article which wrote that in 2008 there were 1979
| people who went to the ER due to bagel related injuries.
| So it's not 2000 per day, it's per year.
|
| Keep in mind that when a HN user writes things like
| "seriously", "ask any x", "it's so common". It means they
| probably don't know what they're talking about.
| jacobolus wrote:
| Oh, you have the 365 in the numerator instead of the
| denominator. That would do it. :-)
| jacobolus wrote:
| The link claims there are 2 thousand bagel injuries per year.
| (Out of 3 billion bagels eaten per year.)
|
| People should be careful with knives, but this is not the
| most serious risk modern people face. Living near cars is
| like 3+ orders of magnitude more dangerous.
| sandworm101 wrote:
| 2000 that result in an ER visit. No doubt the vast majority
| do not require such attention. Few injuries involving cars
| go unreported.
| dtgriscom wrote:
| Then there are the bagel injuries so serious they go
| straight to the morgue. The bagel and news industries
| conspire to hide these from public view.
| [deleted]
| mushyhammer wrote:
| I really hope this isn't _really_ that common. Like how bad do
| you have to be with a knife and do you really need someone to
| tell you it's going to be a tad difficult to cut a frozen piece
| of bread?
|
| Basic safety tip: Don't pull or point pointy bits towards your
| meaty bits.
| phamilton wrote:
| This reminds me of a really interesting safety tip in the
| woodworking world: A chisel is always a two handed tool.
| Either two hands on the tool itself, or one hand on the
| chisel and another holding a mallet. Either way, the piece
| needs to be in a vice or otherwise rendered immobile.
|
| Every dumb thing I've done with a chisel has been trying to
| use it at an odd angle or stabilizing the piece with one hand
| and holding the chisel in the other.
| bombcar wrote:
| Now I have the idea of a kitchen vice hmmmmm
| onion2k wrote:
| That would be very useful for all the times when you use
| a kitchen chisel.
| dtgriscom wrote:
| A significant number of my vices are indulged in the
| kitchen.
| irrational wrote:
| My sister in law cut off a finger cutting a bagel (it was
| sewed back on). Seriously. I thought she was just careless
| (and has way too sharp of knives), but maybe it's more common
| than I thought?
| msarchet wrote:
| Sharp knives are far better than dull knives. They don't
| slip. Don't require too much force. With the added benefit
| of when you cut your finger off they can sew it back on
| from a clean cut :D
| climb_stealth wrote:
| Seriously, the worst cut I have had has been when cutting a
| loaf of bread with the wrong knife. It was a fresh loaf as
| well. Cut half into one finger tip and a sliced a piece off
| the tip of another. It just takes one moment of frustrated
| bread-doesn't-cut-wrangling and a slip.
|
| My lesson from it: buy a serrated bread knife instead of
| trying to make do with whatever is in the at the time super
| minimal kitchen drawer. Saw the bread instead of trying to
| cut it.
|
| To be honest, I would have laughed at the thought of cutting
| myself whilst cutting bread of all things as well before it
| happened.
| gameshot911 wrote:
| My worst kitchen accident happened cutting bread too. I was
| trying to cut through a stale loaf using a (brand new!)
| serrated knife, got lost in thought for one second, and the
| knife slipped of the bread and into the tip of my finger.
| Seriously debated going to the urgent care, and took months
| for feeling to return in the tip.
|
| My takeaway was to be vigilant at being 100% focused
| whenever using knives.
| quickthrower2 wrote:
| Bagel topology experiments preferred over human topology ones.
| tootie wrote:
| Right behind avocado-pitting injuries.
| clove wrote:
| Don't forget that you should cut all your bagels as soon as you
| bring them home for easier storage:
|
| https://www.youtube.com/watch?v=-ksNsbs2Z-Q
| McNutty wrote:
| His tip is to cut them in half so you don't waste half?. My tip
| is eat both halves so you don't waste half.
| clove wrote:
| His tip is to cut them in half before you freeze them. This
| way, you don't need to wait for them to thaw to cut them and
| toast them.
| gverrilla wrote:
| very nice. with pedagogy potential
| bryans wrote:
| > In additional to the intellectual stimulation, you get more
| cream cheese, because there is slightly more surface area.
|
| As someone who uses half of a brick per bagel regardless of size,
| I'd say surface area is a non-limiting factor for cream cheese
| application. If you want more cream cheese, just have more cream
| cheese -- it's delicious, on top of being more filling (and
| arguably healthier) than the bagel itself.
| na85 wrote:
| I used to love cream cheese until I looked at the ingredients
| list. Buncha weird ass bean gums and stuff. No thanks.
|
| Now I use ricotta, or just butter.
| atdrummond wrote:
| For what it's worth, it's very easy to make at home or buy at
| a farmer's market without any industrial stabilisers. In
| larger cities, you can also get the same product (cream
| cheese without the various gums and other additives) at
| Mexican/Hispanic grocers where it will be called queso
| filadelfia.
| na85 wrote:
| I'm in a pretty big city with lots of granola-type people
| but I haven't seen any artisanal cream cheese or whatever
| at the local farmer's market.
|
| Honestly cheesecake is better with ricotta anyways, and my
| waist can do without bagels, so I'm kinda post-cream cheese
| at this point.
| metafunctor wrote:
| Perhaps try a different brand. The one I usually get lists
| milk, cream, whey, salt, carob powder, citric acid, and
| culture. So fermented milk products plus a bit of things to
| make it more stable.
| thaumasiotes wrote:
| The "standard national (American) brand" is Philadelphia,
| and their ingredients are:
|
| > pasteurized milk and cream, whey protein concentrate,
| whey, salt, carob bean gum, natamycin (a natural mold
| inhibitor), vitamin A palmitate, cheese culture.
|
| https://www.myfoodandfamily.com/brands/philadelphia/product
| /...
|
| We can summarize this as "a bunch of milk products, salt,
| vitamin A, an antifungal, and carob bean gum".
|
| It seems pretty inoffensive. There is one (1) bean gum in
| there, but at this point I'd ask whether "carob bean gum"
| is different from "carob powder".
|
| For example, quoting from wikipedia:
|
| > Locust bean gum [another name for carob bean gum] occurs
| as a white to yellow-white powder.
|
| https://en.wikipedia.org/wiki/Locust_bean_gum
|
| It appears to be the powdered endosperm of carob beans.
|
| If this is bad, wait till you hear about chocolate. Or
| refried beans.
| Symbiote wrote:
| Philadelphia sold in the EU+UK:
|
| > Full Fat Soft Cheese, Salt, Stabiliser (Locust Bean
| Gum), Acid (Citric acid).
|
| Which is similar, except without the mould inhibitor
| (only allowed on hard cheeses here) or vitamin A.
| blindmute wrote:
| Yep, it's a chemical product for sure, full of xantham gum
| and other such "ingredients". Some cheap brands you can
| actually taste the gum, or so it seems... I stopped eating it
| Cpoll wrote:
| Isn't xantham gum just a product of sugar fermentation? I'm
| all for fewer ingredients, but cheese is still as much a
| "chemical" product if the stabilizers and mold extractors
| are removed.
| blindmute wrote:
| Lots of nasty things are "just products" of simple
| ingredients, like seed oils. If the ingredient was
| invented in a lab less than 100 years ago, I try not to
| eat it.
| bryans wrote:
| That's rather disinformative. There is nothing about
| locust bean gum extraction that is unusual or unsafe, and
| it certainly wasn't "invented in a lab." It's a seed that
| gets milled into powder.
| elyobo wrote:
| I thought I liked cream cheese until I bought bagels in NYC and
| there was more cream cheese than bagel. Even I can't eat that,
| got used to scraping off half the topping (and it was still
| half a brick left).
| kbelder wrote:
| This seems like it would be recursive; you could (very
| delicately) repeat the process on each torus, to end up with four
| interlinked.
| nfkx120 wrote:
| This is going to make toaster ICs more complex. Going to need a
| BAGEL pin, and a BAGEL_ALT pin.
| jahewson wrote:
| Bagoid?
| ChuckMcM wrote:
| Definitely does NOT fit in the toaster that way! :-)
| mauvehaus wrote:
| As somebody who is firmly anti-toaster oven (they're an
| inferior toaster _and_ a lousy oven), I 'll admit that if
| you're hell-bent on slicing your bagels this way, you should
| get a toaster oven. Everyone else can find a better use for
| that counter space.
| juliangamble wrote:
| Sounds like an @siracusa review meme.
| Jarwain wrote:
| How do you feel about air friers? Aka convection toaster
| ovens
| mauvehaus wrote:
| I have no idea what this is or how a person would use one
| in practice, but it sounds like the sort of thing invented
| by and marketed to people who need to get more exercise and
| worry less about their use of cooking fat.
|
| Edited to add: before everybody gets the impression that
| I'm a total curmudgeon about kitchen appliances, I think
| electric kettles are up there with sliced bread and my
| immersion blender is the best $3 I've ever spent at a
| thrift shop. I thought food processors were moronic until I
| discovered how easy they make pesto (so easy!). And I would
| entertain the idea of sous-vide if it weren't so cultish.
|
| On the subject of bread machines, I'm convinced that the
| world needs no more of them and that the existing supply
| will suffice for decades if people who wanted to try one
| went to the thrift shop instead of buying new. I've never
| seen a thrift shop that didn't have a couple in stock.
| jiggunjer wrote:
| Air fryer is just marketing talk for a small convection
| oven. Useful for small studios or if portability is
| needed. I bake vegetables and chicken thighs in it
| because I can't fit a full sized oven into my kitchen. It
| was a toss up between this and a toaster oven. As I
| already have a toaster I went with the smaller airfryer.
| modeless wrote:
| Really? As toasters they're merely serviceable but as ovens I
| find them actually good. They heat up and cool down faster
| and are convenient for the things that fit in them. Which is
| actually a lot of things if you're not cooking for lots of
| people.
| mauvehaus wrote:
| Maybe I look at baking differently, but I don't have a lot
| of recipes that I bake that would fit in a toaster oven.
| Even when I've cooked for only myself, I've tended to cook
| in quantity for plannedovers and freezer meals.
|
| I hope you'll pardon my hot take above. I don't consider
| the way I cook to be the only valid one, but it's genuinely
| never crossed my mind that I'd bake something small enough
| that a toaster oven might suffice.
| samatman wrote:
| It's a whole different lifestyle.
|
| For example: you can bake a full sheet of chocolate chip
| cookies, eat one or two while they're warm and delicious,
| and put the rest into a jar to eat over a week. That's a
| thing you can do. Or.
|
| You can make a batch of chocolate chip cookie dough, and
| whenever you're feeling like one or two cookies, bake
| them in the toaster oven. That way you never have to eat
| a stale cookie, or even a cool one. Whatever minute out
| of the oven is your ideal cookie, all the cookies are
| that one.
| [deleted]
| sp332 wrote:
| His daughter, Vi Hart, has a video about how to solve the three
| utilities problem on a bagel.
| https://www.youtube.com/watch?v=CruQylWSfoU
| nfkx120 wrote:
| I could have legit named my daughter Vi? Fuck.
| squarefoot wrote:
| Well, at least her name isn't Emacs.
|
| (ducks and runs)
| nfkx120 wrote:
| Which is worse to predispose her to - split personality
| disorder or obesity
| stickfigure wrote:
| Best to name her Ed.
| mnemotronic wrote:
| Or Slick.
| kingcharles wrote:
| Just to be safe I'll call my daughter PINE, aka PINE Is Not
| Emacs.
| acheron wrote:
| My sister had twins last year, I should have suggested
| Pico and Nano.
| dotancohen wrote:
| You'd just be frustrated by unexpected behaviour. Vim's a far
| better choice:
|
| https://www.popular-babynames.com/name/vim
| stickfigure wrote:
| That may be a finite limit. Some years ago a couple I know
| married and decided to pick a neutral last name, 'X'. The
| powers that be would not allow it. So their last name became
| 'Ecks'.
| [deleted]
| [deleted]
| maxnoe wrote:
| Maybe using is as short form of Viola will speak it by the
| other parent....
| trevcanhuman wrote:
| You mean _the Vi Hart_ ? What a small world.
| dmoy wrote:
| Topology is some crazy shit.
|
| I wonder if the guy who sells Klein bottle hats can come up with
| a knife for cutting this way. Cliff Stoll.
| sonofhans wrote:
| We could ask him --
| https://news.ycombinator.com/threads?id=CliffStoll
| drdec wrote:
| Seems like a good place to mention that I bought a Klein bottle
| hat from Cliff for my (mathematically inclined) wife for
| Christmas and she loved it. Also there is more to it than just
| the item, the packaging and other extras really put it over the
| top. I can't recommend it enough.
| loloquwowndueo wrote:
| I tried this a while ago and couldn't for the life of me get it
| right.
|
| At some point I decided to stop wasting my time and ruining
| bagels and just ate them as they were :)
| sh4rks wrote:
| Stopped reading when I saw he drew on a perfectly good bagel with
| a sharpie. People have no respect for food nowadays.
| OJFord wrote:
| Do you hate anything being used for an alternative purpose, or
| just food?
|
| What if the bagel had been made from the scraps of flour spilt
| in dusting over the years? Or found where someone else (or the
| supermarket) had already discarded it?
|
| I don't think it's 'waste' to _use_ something differently.
| s5300 wrote:
| Bit of an odd gripe IMO, but either way Sharpie ink is non-
| toxic & you'd have to ingest more than an entire marker to do
| any real harm.
| dwmbt wrote:
| this rules. gonna try it out tomorrow morning!
| IncRnd wrote:
| This method doesn't always leave the bagel looking aesthetically
| pleasing. The bagel, even in the linked video linked in the
| article, appears to have been hacked apart by a machete wielding
| attacker, leaving tufts of bread falling out.
|
| There is another way! To do so, cut the bagel just one time (not
| four), turning the knife around the bagel until the bagel is 180
| degrees flipped when the knife returns to the starting position.
|
| Here is a short video for this sort of a mobius-bagel method. [1]
|
| [1] https://www.youtube.com/watch?v=Ktfo8D3cCr0
| ycombinete wrote:
| I thought the first photo was an example of a failed bagel
| slicing attempt, until I started reading the article.
| divbzero wrote:
| > _What is the ratio of the surface area of this linked cut to
| the surface area of the usual planar bagel slice?_
|
| The surface area of the usual planar bagel slice is
| straightforward, but what's the most intuitive way to integrate
| the surface area of a twisting strip?
| newaccount74 wrote:
| I think you need to find a parameterisation of the strip X(phi,
| r), calculate the cross product of the unit vectors (dX/dphi
| cross dX/dr), then integrate that (X being a 3D vector while
| phi, r are scalar parameters).
| zouhair wrote:
| How many bagels got sacrificed in this folly?
| stickfigure wrote:
| ...and I thought I was clever to cut my bagel in 3rds to eat "low
| carb".
| beeskneecaps wrote:
| Is that sharpie on a bagel? My parents always told me not to plot
| with my food.
| ouid wrote:
| Now glue them back together into S2xS1.
| scbrg wrote:
| Having grown up in a non bagel rich country, I've been puzzled
| ever since I first encountered them. What's the point of the
| weird shape? What's wrong with a square or even circular piece of
| bread _without_ an inconvenient hole in the middle?
|
| For an outside viewer, it looks like someone went out of their
| way to create a shape that makes it as difficult to deal with as
| possible, and then mass psychosis took over and everyone went all
| _Hail bagel shape!_ for no good reason.
|
| What am missing?
| emoII wrote:
| https://youtu.be/cpynN_B_7QI?t=57
|
| Although this is not a definite answer I think it makes sense,
| that the inconvenient hole actually provide a convenient
| storage solution, historically at least.
| arrrg wrote:
| Not sure about bagels (could just be tradition), though, for
| example, the Brezen* shape achieves a contrast between crunchy
| and soft with its shape. Also makes it quite hard and
| impractical to spread stuff on it (which leads to some just
| cutting open the large soft part and spreading stuff there
| which is horrific and wrong), but it's worth it.
|
| Spreadability of stuff on something isn't the only relevant
| factor.
|
| * not a perfect photo, the difference between the thin and
| thick parts is a bit small, but it's ok:
| https://commons.m.wikimedia.org/wiki/Category:Laugenbrezels#...
| the_mitsuhiko wrote:
| So completely useless fact but "Bagel" comes via Yiddish
| "beigel" from "Beugel" which means "little horn" (similar
| etymology to "bend"). In Austria and Germany there are still
| bread products call "Beugel" and they look like a horn (https
| ://images.ichkoche.at/data/image/variations/620x434/4/b...).
|
| So I suppose the original form might not have been closed yet
| into a ring.
| phkahler wrote:
| >> So completely useless fact but "Bagel" comes via Yiddish
| "beigel"
|
| Around 2005 one of my coworkers from Germany would bring a
| large box with assorted beers for us when he came to the
| US. He would always fill it with bagels before returning.
| He loves bagels but said they don't really have them back
| home and he didnt know why. I paused and said "oh...
| they're a Jewish thing." He paused, lowered he head
| slightly and said "Oh, oops."
| layer8 wrote:
| > it looks like someone went out of their way to create a shape
| that makes it as difficult to deal with as possible
|
| I'd like to introduce you to pretzels. :)
| alisonatwork wrote:
| As other posters have pointed out, different shaped breads have
| different textures because they cook differently, so there is a
| flavor aspect to preferring bread with a hole.
|
| But I wonder if perhaps historically there might be a
| convenience aspect too. In Turkey there is also a bread with a
| hole called simit, and over there street vendors sometimes
| thread the breads on sticks or with string to carry them
| around. I think there is a Middle Eastern bread like that too.
| That makes more sense to me than carrying a bag full of hot,
| fresh breads without a hole, especially in warm climates.
| dtgriscom wrote:
| A solid block of dough, heated rapidly (e.g. bagel in boiling
| water, or donut in hot oil) will still have an undercooked
| center once the outside is fully cooked. Adding the hole evens
| out the heat transfer.
| gjvc wrote:
| the uniform shape helps ensure even heat transfer for when they
| are cooked in boiling water (to which is added baking soda),
| and baked evenly in an oven.
|
| (in case you are wondering why they are boiled, it's to develop
| a chewy crust)
| ars wrote:
| It's not for the oven, it's for when they boil in water.
|
| A proper bagel is boiled first, then baked.
|
| It's also used for transportation and display by threading a
| rod or string through the hole, but the main reason is for
| even boiling. Same as a doughnut (except that is boiled in
| oil).
| scbrg wrote:
| Ah. That makes sense. Thanks for the answer :)
|
| Still, I eat plenty of bread that's non bagel shaped and
| fairly evenly baked. I guess I pay slightly more for the more
| difficult production process then, or have to suffer bread
| that's just not _quite_ as perfectly uniform in texture as it
| could be. Well worth it, if you ask me, to not have to deal
| with the frustrating shape. Mileages vary, of course :)
| bigDinosaur wrote:
| I, too, kind of share your perspective, and indeed prefer
| the texture and structure of non-bagels to bagels. I just
| find them unnecessary and harder to put fun fillings inside
| them.
| thaumasiotes wrote:
| > and indeed prefer the texture and structure of non-
| bagels to bagels.
|
| They're different textures. They are best suited to
| different things.
|
| But if you want non-bagels in the shape of bagels,
| Costco's store-brand bagels are like that. I hate them so
| much. If I wanted regular bread, I'd buy regular bread.
| lmm wrote:
| Is there anywhere that does the converse? I'd like a
| bagel-textured bun.
| bigDinosaur wrote:
| Where does a bagel excel? I've had so many disappointing
| bagels that I've become jaded about them (but bear in
| mind I'm from Australia which, as far as I know, is not
| really known for having a culture of bagel excellence.)
| alisonatwork wrote:
| New York City and Montreal are both well known for having
| very good bagel bakeries, each with their own distinct
| traits. In my experience the further away you get from
| those two cities, the more a bagel ends up tasting like
| regular (and often stale) bread that just happens to be
| in a torus shape. In any case, you should always get one
| freshly baked from a bakery and not from a supermarket
| bread aisle.
|
| I'm surprised at the number of commenters here talking
| about toasting a bagel. In my opinion, if you need to
| toast the bagel, you already failed at finding a good
| bagel. A good bagel should already be somewhat crispy on
| the outside and pleasantly soft on the inside, and it
| shouldn't need anything spread on it to be edible.
| samatman wrote:
| Toasters with a bagel setting concentrate the heat on the
| cut side of the bagel (which is presumed to be the
| inside), a toaster oven can do this even better by
| setting at toast to heat up, then using the broil setting
| for the actual toaster.
|
| This gets three textures going: the crump stays chewy and
| dense, the crust isn't burned (very important if it has
| any allium topping, fairly important for seeds, still not
| great for plain), and a nice crumbly toast layer.
|
| Which holds up under schmear and butter excellently. I
| agree that a fresh bagel should be tasty direct from the
| bag, but I'm still going to be eating them with toppings
| for the most part.
| Broken_Hippo wrote:
| _I eat plenty of bread that 's non bagel shaped and fairly
| evenly baked._
|
| So do people that eat bagels. I'm going to guess that you
| consider rolls and a slice of bread different bread,
| though. The sheer amount of the 'crust' on a bread roll
| contributes significantly to the taste and texture of a
| roll. Similarly, the sheer amount of "inside bread" on a
| slice affects its texture and taste. And of course, they
| affect how they cook.
|
| Same thing with a bagel. A good bagel has a fairly chewy
| outside and a somewhat dense interior. Changing the ratio
| of these two affects taste. Heck, you even notice it if you
| eat different sizes of bagel.
|
| I'll also note that the shape isn't often all that
| frustrating, at least to me. Half of the bagels I've eaten
| have very little hole in the middle and they hold sandwich
| fillings pretty well.
|
| Edit: I might be a little nostalgic, though: I moved to a
| place with few bagels indeed and I kind of miss them.
| oldmantone wrote:
| FWIW, "inside bread" is called "crumb."
| kevinmchugh wrote:
| Malt syrup is more traditional and tastier than baking soda
| supercucklchaim wrote:
| This thread pretty much sums up the state of the modern tech
| industry, we will be OK for another decade at least. I hope our
| future generations are as exemplary, too! ;)
|
| Yes, we are well adjusted and have real priorities, just imagine
| how envious bagel-aficionados would be and what they would think
| if they knew what we look like. :(
| quickthrower2 wrote:
| Would make a good bar room hussle.
| StanislavPetrov wrote:
| As clever as this is, a bagel cut this way is far more likely to
| end up face down in my lap as I'm trying to wolf it down while
| navigating traffic on the morning commute.
| [deleted]
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