I don't think Martin was compaining about slicing the bagel in the horizontal plane, leaving the hole as a whole(??). I am sure he was maintaing that bagel purity is compromiised by slicing it vertically after slicing it horizontally.
@Antedeluvian is correct, by "slicing" I meant that you slice the bagel into, well slices. Each half must continat a cimplete hole. If you "cut a bagel in half" you end up with two half circles. That is a descration of the sacred bagel and, well, there ought to be a law.
just that adding bacon (perhaps with a few chives or green onions) on top of the cream cheese transforms a humble bagel into a culinary masterpiece ... I'm drooling just thinking about it (or maybe I'm just drooling)
I guess I should clarify that the BAGELS were "au naturelle" not the consumers! Reminds me of the then-current translation of MIT's Latin motto: "clean mind, clean body; take your pick!" (apologies to the great math professor Tom Lehrer who came up with it).
PS: we always ate ours "au naturelle" and uncut! Now, Sunday brunch was a different story.... a zillion varieties of smoked fish, cream cheese, onions, really good Jersey tomatoes (my grandfather was a produce wholesaler), herring, etc. Sorry, Max: no bacon!