I don’t doubt you have a visceral connection to the bagels of your youth, just as we have visceral connections to the bagels of our youth. But everyone outside of New York is tired of hearing New Yorkers carry on with insensitive generalizations about the Big Apple’s “superior” bagels, delis, pizzas, subway, taxis, sports teams, theatres, museums, discount stores, restaurants, etc.

Let’s instead talk about finer points, let’s try to identify the true differences between our respective bagels… let’s all join hands in boiled, chewy joy!

So, while I reneg my Yankees jab, I still fully believe that New Yorkers — like any out-of-towners who come to Boston and take advantage of our universities, hi-tech sector, medical institutions, baked beans, etc. — shouldn’t move in and immediately start complaining about their adopted home.

(BTW, feel free to refer to us as “Bay Staters,” our official designation.)

Be honest — you’ve been visiting Dunkin’ Donuts too much. Rosenfeld’s Bagels, my current bagel provider of choice, in Newton Centre (minutes from Waltham) most certainly boils their (delicious) bagels before they bake them. It’s not really a bagel if it’s not boiled — but boiling alone does not a great bagel make. Finagle-A-Bagel and Zeppy’s both boil their bagels, and they still stink.

We here at the Boston-based Kosher Blog are always happy to take part in lighthearted banter with our comrades from New York City. But get your facts straight first, venture off the Bentley campus a bit more before offering up a gross generalization.

Plus, remember that you’re a guest here in the Commonwealth. There’s obviously something here you need that isn’t provided in the Empire State, so learn to appreciate what the Bay State has to offer, and try to be respectful of the locals, will ya?