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Why are baguettes in the US so bad?
- p
- plasticman Oct 18, 2010 01:51 PM
The baguettes in France are light, airy and have a thin crust. I could eat a whole baguette easily. The baguettes in the US are terrible by comparison. Some are just white bread shaped into a tube. All are extremely dense and heavy and chewy. Most have a thick crust that cuts into the roof of my mouth. I have tried nearly every bakery in NYC often recommended as having acceptable baguettes. None come close, IMO.
Are there any bakers on this board that can explain why American bakers can't make a decent baguette? From my limited knowledge, the biggest difference appears to be that the flour used in France is not available in the US. I didn't think this mattered until I made a brioche with French flour. The result was magnificent. But surely there's some way to import it? King Arthur claims to make a comparable flour for baking breads. What else explains this bad bread?
I don't know, but I've had no luck trying to make them at home, either. I tried yet another "foolproof" baguette recipe and can only conclude that I'm the fool these recipes are proof against. LOL!
I've not had really good bread since I left Puerto Rico. I came across a bakery in town owned by a "French" baker, where they (allegedly) take orders for baguettes, but when I went there and tried to order one, he huffily refused. Talking to a friend later, it appears the guy thinks he's the bread-baking equivalent of the "soup Nazi" and he'll just arbitrarily refuse to take orders for no apparent reason.
Which may go a long way towards explaining why the shop was empty.
re: ZenSojourner
I'm getting so discouraged about bread baking, I actually went and looked for available baking classes around here.
This is what I found (slightly shortened):
"Learn everything about the essential elements of great French bread including Lionel's signature kneading technique, shaping the dough, and to how to pull the breads out of our European steam-injected oven."
LOL! I don't think learning "how to pull the breads out of our European steam-injected oven" is going to help me bake baguettes at home!
re: ZenSojourner
You can't make good baguettes at home. You need a higher temperature and a steam injected oven. If you got your home oven hot enough, you'd burn your home down.
On the bright side, there are *loads* of breads you can make at home that are lovely. My fave these days is no-knead bread - the long ferment makes for a crazy good flavour: http://indirectheat.blogspot.com/2010...
re: Indirect Heat
OTHER people make baguettes at home! I know they're not QUITE the same thing as the ones you can get in France (or Puerto Rico in my case) but they're still better than the grocery store stuff.
I don't have to have a perfect loaf. Heck, at this point I'd settle for edible, LOL!
re: ZenSojourner
You can make *mediocre* baguettes at home. But you simply can't create a good baguette crust in the temperature and humidity of a home oven. You can make *great* bread at home. Just not great baguettes.
re: Indirect Heat
Fine. I'll settle for mediocre baguettes. They'll still beat the crappy grocery store baguettes.
At least OTHER people's "mediocre" baguettes beat the crappy grocery store baguettes. I aspire to one day turn out a merely "mediocre" baguette, as opposed to the total failure I ended up with last night, LOL!
re: Indirect Heat
what temperature do you need to use for great baguettes?
re: SnackHappy
The last one I tried (total failure, but that's just me I'm sure, not the recipe) called for a 500 oven then reduce to 450.
re: SnackHappy
The reason home recipes call for 475-500 degrees is that that is the highest a home oven can go without burning your house down. Bakery ovens can go to 700+ (a good pizza oven can go to 900). The other part is the venting of the steam. Baguettes start with superheated steam sprayed into the oven to slow down formation of a crust. The last few minutes they vent the steam, giving a dry heat that caramelizes into a super-thin crust. There are ways to mimic this at home (like throwing a few ice cubes into the oven), but you'll never get that superfine control giving you a beautiful baguette crust.
re: Indirect Heat
The recipes I got the temps from are not for home bakers. They are from Le Goût du Pain by Raymond Calvel - a guide for professional bakers. The temps suggested all go from 200°C (390°F) to 240°C(465°F) depending on the type of bread you're baking. I don't know where you get your bread cooked at 700+ degrees, but in French baking 500°F is considered a very hot oven.
According to this report, Anis Bouabsa who won the Meilleur ouvrier de France in 2004 and best baguette in Paris in 2008 bakes his baguettes at 250°C (480°F).
I agree that it's almost impossible to get the same type of steam injection at home that a professional oven provides, but that doesn't mean one cannot make a good baguette at home.
re: Indirect Heat
i can get up t 800 on my kamado
re: thew
Have you tried making baguettes in it?
I'm ready to throw in the towel on making baguettes as home for the reasons Indirect Heat has said. I've made decent ones, far better than I'd get at grocery stores but no where near the quality of what I get can from certain bakeries (and it is only certain bakeries). I think the technique is okay but I can't get that crust, no matter what method I try in my oven.
re: chowser
haven't tried, but i'm not much of a bread baker. slowly getting onto it - starting with pizza doughs and no knead doughs
re: chowser
Yep, the crust is impossible at home (and really, the crust is what distinguishes a good baguette from a long, thin loaf of white bread). What we need is enough demand for high-temp, steam-injected home ovens. *sigh*
re: Indirect Heat
Oh come on. Steam injected ovens have existed for a very short time in the history of bread baking. I'm sure a baguette baked in a steam injected oven has some wonderful quality that people love, but I don't think it's anywhere near a necessity for wonderful bread, or even wonderful baguettes.
I know for darn sure there were no steam-injected ovens in those corner bakeries in Puerto Rico. And the bread was heavenly.
If you like it that's great, hope you find what you're looking for in a baguette. But the lack of a steam injected oven doesn't make all other baguettes worthless hunks of dough, LOL!
I'll take that "long, thin loaf of white bread" - if I can at least approach the flavor I found in Puerto Rican bread.
re: ZenSojourner
Zen, have you tried the cookbook Clarita's Cocina? It's a really good mix of Spanish and Cuban food as prepared in Florida.
Sorry, I don't have a P.R. recipe...so I'm trying just to recommend something that might at least point you the right direction.
Another book "The Columbia Restaurant Cookbook" by Adela Gonzmart with Ferdie Pacheco (a book from a beloved restaurant in Tampa) says that their Cuban bread has seven ingredients -- A blend of three types of flour - high gluten, spring wheat, and hotel and restaurant flour [yes, yes, I know...that's 3 ingredients, but it's listed as one in the book, so don't yell at me, okay?]
2 - Shortening -- half beef fat (suet?) and half vegetable [I wonder if this is the flavor difference you're looking for?]
3- Salt
4- Granulated sugar
5- Yeast
6 - Water
"7. Yeast food (an additive that speeds up the process)" -- not sure what this refers to -- malt powder? a commercial dough enhancer?
It does also say that the bread is baked at 415F for 35 minutes.
Sorry, there are no proportions there -- but the beef suet might just be what you're looking for to give you the flavor.
re: sunshine842
Shortening? Well there's a thought - none of the recipes I've tried so far are anything but water, yeast, sugar, and flour.
re: ZenSojourner
that's kind of what I thought...I have seen shortening in sweeter bread recipes, and pizza dough takes a shot of olive oil...but not for "regular bread" -- and I've never seen suet in a bread recipe (I assume you render it and mix it in with the dough)
It may be similar to the difference in making a pie crust with shortening, butter, or lard.
re: ZenSojourner
Sure baguettes were baked before steam injected high temperature ovens but not in a regular modern household oven which most of us have. Mine goes up to 550. I've tried different methods of adding steam, from adding ice to adding boiled water to spritzing and can't get the same crust; baked on stone/tiles/cookie sheet (knew that one wasn't the way to go but King Arthur recommended it). It's still a decent loaf of bread and people rave about it--what's not to like about fresh bread? But, I can't get the same results as my favorite bakeries.
re: ZenSojourner
In the pre-steam injected oven days, when the wood embers were swept from the stone baking surface the baker threw a measure of water in the oven to create a humid/steam then he/she put in the bread to be baked and sealed the loading door of the oven
re: ZenSojourner
It's true. Steam-injected ovens have not been with us very long (historically speaking). Only since the mid-1800s. That said, the baguette in its current form traces to the early 1900s. Go figure.
re: chowser
Have you tried brushing with an egg white mixed with 1 tablespoon of water?
re: observor
No, baguettes don't seem to lend themselves to glazes, at least, not the ones I've really enjoyed. I like them on softer breads, like challah or brioche, though.
re: chowser
It's what makes the shattery crust.
re: observor
The French do NOT put egg on their baguettes.
re: pikawicca
Sure they do, only that it's called the french toast.
Just kidding!
re: pikawicca
Lucky I'm not French then, so I'm not bound by arbitrary rules like that. LOL!
I hope to be trying another batch of baguettes this week. My pizza crust experiment worked out very well yesterday, so armed with a bit of renewed self-confidence, I shall march forth to the oven again!
re: pikawicca
What's the point? We're not talking about a French baguette, we're talking about a baguette that's like in France, and an egg white with water gives a shattering brown crust. for the home baker
re: observor
All I want is some good bread. Whether or not it meets some arbitrary definition of "french bread" isn't of any concern to me.
re: ZenSojourner
re: Indirect Heat
Well, I've never been to France to feast on baguettes, but the best method I've found for getting a great crust is a VERY hot oven, and then put the baguettes in the oven, then at four minutes, open the door and quickly spritz with a spray bottle of ice water, repeat at eight minutes and twelve minutes, then leave it alone. I use convection. The convection stops when I open the oven door to spritz. I have been told that you can get a fair simulation by putting a roasting pan in the oven with just enough water to steam during the first part of baking but then go dry for the rest. I prefer spritzing, but hey, whatever works!
And I'm also struck with this quirky mental picture drawn up by my quirky mind of some poor American schmuck who LOVES thick crusty "French" bread, and who finally accumulates enough money for a trip to the home of his most favorite bread in the world only to find the famous French baguettes do NOT have thick chewy crusts. Poor baby...!!! '-)
re: Caroline1
It's not just the chew in the crust but there's a nice crispness to a good crust and I can't get it. I've: spritzed with water, both before and during, added water to a hot pan inside, thrown ice and water into the bottom of the oven (am very thankful that it didn't break the oven and will never do that again). Enough water spritzed on can make it chewy but I've also had too chewy crust that challenges my jaws. Maybe the heat makes the water evaporate quickly so it doesn't remain on the dough to make it too chewy. Anyway, as long as I think of it as loaf bread and not try to replicate "baguettes" it's fine. But, when I do get a great baguette, I start thinking, "I wish I could do this at home!"
re: chowser
Have you thought about investing in a commercial oven? '-)
Actually, I think there is some sort of magic mystical secret to it all. I'm sure that the flour in France is different than the flour in the U.S. And for that matter, the yeast is probably different too. But there is also something magic and mystical to bread making that does not always follow logic or ingredients. In another thread I shared the tale of a teenage bride of "seriously limited savoir faire," who was a real clunker at most things, but bless her heart, she had absolutely magic fingers when it came to baking powder biscuits. She would whip them up, mold them with her hands, bake them and they came out like fluffy white domes of the most wonderful and smooth bread you can imagine. I can't even get yeast rolls to come out that gorgeous. Nothing else she cooked had much magic to it, but her baking powder biscuits were absolutely phenomenal! I watched her make them, helped her make them, took copious notes but could never get close. Some things are just out of reach. That's why God created bakeries. '-)
re: Caroline1
I'd love a commercial oven! I actually haven't had baguettes from France in far too many years but I'm just trying to replicate my favorite in my area. Really, I can't complain because fresh bread is just wonderful, no matter what. I just got on that Holy Grail for baguettes as some point.
I think there are definitely people w/ "magic" fingers who can't explain their success but just do it. Lucky them!
re: ZenSojourner
This recipe was developed after months of intensive testing and will produce baguettes with a thin, shattering crust that is the deepest golden brown, an open, airy texture, a very light, moist crumb, and will have fully developed flavor.
Makes two 15- by 3-inch baguettes.
You will need an instant-read thermometer, a scale, a lame or a single edge razor blade, a rectangular pizza stone, and a spray bottle filled with water. SAF instant or Perfect Rise yeast is preferred, but other instant dry yeasts work. The ideal ambient temperature for the sponge is 75 degrees; if it is cooler, fermentation will take longer. This recipe will yield baguettes in time for breakfast. Begin the recipe the day before you intend to serve the bread; the baguettes will emerge from the oven 20 to 24 hours after you begin the recipe. Do not add flour while kneading or shaping the dough. The baguettes are best served within 2 hours after baking.
For the Sponge:
1/8 teaspoon instant yeast or 1/4 teaspoon regular dry yeast
6 ounces bottled water (by weight) or spring water, 110 to 115 degrees
6 ounces unbleached all-purpose flour , preferably King Arthur
For the Dough:
1/2 teaspoon instant yeast or 3/4 teaspoon regular dry yeast
4 ounces bottled water (by weight), plus additional two teaspoons if necessary, (or spring water), 75 degrees
10 ounces unbleached all-purpose flour , preferably King Arthur
1 teaspoon table salt
For the Glaze:
1 large egg white , beaten with 1 tablespoon water
1. For the Sponge: Combine yeast, water, and flour in medium bowl and stir together with wooden spoon to form thick batter. Scrape down bowl with rubber spatula. Cover with plastic wrap and punch a couple of holes in plastic wrap with paring knife; let stand at room temperature. After 4 or 5 hours, sponge should be almost doubled in size and pitted with tiny bubbles. Let stand at room temperature until surface shows slight depression in center, indicating the "drop", 2 to 3 hours longer. The sponge now is ready to use.
2. For the Dough: To sponge, add yeast and all but 2 tablespoons water. Stir briskly with wooden spoon until water is incorporated, about 30 seconds. Stir in flour and continue mixing with wooden spoon until a scrappy ball forms. Turn dough onto countertop and knead by hand, adding drops of water if necessary, until dry bits are absorbed into dough, about 2 minutes. Dough will feel dry and tough. Stretch dough into rough 8- by 6-inch rectangle, make indentations in dough with fingertips, sprinkle with 1 tablespoon remaining water, fold edges of dough up toward center to encase water, and pinch edges to seal. Knead dough lightly, about 30 seconds (dough will feel slippery as some water escapes but will become increasingly pliant as the water is absorbed). Begin "crashing" by flinging the dough vigorously against the countertop and kneading dough alternately until soft and supple and surface is almost powdery smooth, about 7 minutes. Stretch dough again into rough 8- by 6-inch rectangle and make indentations with fingertips; sprinkle dough with salt and remaining tablespoon water. Repeat folding and sealing edges and crashing and kneading until dough is once again soft and supple and surface is almost powdery smooth, about 7 minutes. If dough still feels tough and nonpliant, knead in 2 additional teaspoons water.
3. Test dough to determine if adequately kneaded by performing windowpane test (well-kneaded dough can be stretched into a nearly translucent membrane). If dough tears before stretching thin, knead 5 minutes longer and test again. Gather dough into ball, place in large bowl, and cover with plastic wrap. Let stand 30 minutes, then remove dough from bowl and knead gently to deflate, about 10 seconds; gather into ball, return to bowl, and replace plastic wrap. Let rise until doubled in bulk, about 1 ½ hours.
4. Decompress dough by gently pushing a fist in center of dough toward bottom of bowl; turn dough onto work surface. With dough scraper, divide dough into two 12-ounce pieces. Working one at a time, with second piece covered with plastic wrap on work surface, cup hands stiffly around dough and drag in short half-circular motions toward edge of counter until dough forms rough torpedo shape with taut rounded surface, about 6 ½ inches long. (As you drag the dough, its tackiness will pull on the work surface, causing the top to scroll down and to the back to create a smooth, taut surface.) Repeat with second piece of dough. Drape plastic wrap over dough on work surface; let rest to relax dough, 15 to 20 minutes.
5. Meanwhile, line an inverted rimmed baking sheet with parchment paper. Working one at a time, with second piece covered with plastic wrap, roll torpedo seam-side up and press indentation along length of dough with side of outstretched hand. Working along length of dough, press thumb of one hand against dough while folding and rolling upper edge of dough down with other hand to enclose thumb. Repeat folding and rolling 4 or 5 times until upper edge meets lower edge and creates seam; press seam to seal. Dough will have formed cylinder about 12 inches long. Roll dough cylinder seam-side down; gently and evenly roll and stretch dough until it measures 15 inches long by 2 ½ inches wide. Place seam-side down on prepared baking sheet. Repeat with second dough piece. Space shaped dough pieces about 6 inches apart on baking sheet. Drape clean dry kitchen towel over dough and slide baking sheet into large clean garbage bag; seal to close. Refrigerate until dough has risen moderately, at least 12 but no longer than 16 hours.
6. To Bake: Remove one oven rack from oven; adjust second oven rack to lowest position. Place pizza stone on rack in oven and heavy rimmed baking sheet on oven floor. Heat oven to 500 degrees. Remove baking sheet with baguettes from refrigerator and let baguettes stand covered at room temperature 45 minutes; remove plastic bag and towel to let surface of dough dry, then let stand 15 minutes longer. The dough should have risen to almost double in bulk and feel springy to the touch. Meanwhile, bring 1 cup water to simmer in small saucepan on stovetop.
7. With a lame or single-edge razor blade, make five ¼-inch deep diagonal slashes on each baguette . Brush baguette with egg white and mist with water. Working quickly, slide parchment sheet with baguettes off baking sheet and onto hot pizza stone. Pour simmering water onto baking sheet on oven floor and quickly close oven door. Bake, rotating loaves front to back and side to side after 10 minutes, until deep golden brown and instant-read thermometer inserted into center of bread through bottom crust registers 205 to 210 degrees, about 5 minutes longer. Transfer to wire rack; cool 30 minutes.
Begin: 8 AM to 12 Noon
Sponge: Rise at room temperature 6 to 7 hours
Dough: Rise at room temperature 30 minutes; deflate, then rise 1 1/2 hours longer.
Shaped Dough: Rise in refrigerator 12 to 16 hours; let stand 1 hour at room temperature before baking.
Bake: The morning after you begin.
re: observor
WOW! OK, gonna try it.
Before I begin - any hints or warnings?
re: ZenSojourner
If the shaping part is confusing, there are lots of baguette shaping videos online. Report back if you actually attempt it. (note timeline at bottom).
re: observor
I haven't gotten around to this yet, but I will. I get worn out and have to take breaks, LOL!
However I'm now the proud, if somewhat bemused, owner of 50 lbs of bread flour. Apparently Costco closes at 6 on weekends. At 6:10 they told us so. So as we rushed down the aisles, with me pointing wildly at things I had intended to get, my son heard me say All Purpose Flour (grab) then Bread flour (grab).
Imagine my surprise when we got out to the car. 75 lbs total of flour - I foresee much much pizza in our future.
However at $12 for 50 lbs of flour, I could throw most of it away and still be ahead of paying $4 for a 5 lb bag at the grocery store.
Too bad we were so rushed - I really need some 1 gallon ziploc freezer bags to package all that flour up.
re: ZenSojourner
You can keep flour in the freezer to preserve it, I think.
re: observor
Yes, I tried to hint that to my son. There are many things we could freeze and keep on hand cheaply. Sent him a link to an $85 chest freezer on craigslist.
Sadly, he's ignored it.
re: ZenSojourner
why hint instead of tell?
re: Krislady
of course, but hinting isnt working any better......
You are making some very broad statements here. The wife and I enjoy locally baked baguettes (Chestnut Hill section of Philadelphia) and have visited France many times. Divorce yourself from the romance of France for a moment and your locally baked baguette (from a reputable source) will be surprisingly good I assure you.
American flour is softer than European flour - that probably makes a huge difference. I think in general American breads are not as good as those found in Europe ( I am not saying all but in general) and don't get me started on American sliced bread which is too sweet and sticky for me and other expat Brits.
re: smartie
Most industrial-scale bread doughs in the U.S. have more in common with cake batter than with bread dough, hence their soft-sweet-stickiness-that-dissolves-in-the-mouth-without-chewing.
re: smartie
"American flour is softer than European flour - that probably makes a huge difference."
It's actually the other way 'round. French flour is softer than North-American flour. The protein content of French T55 flour, the one used for baguettes, is lower (10-12%) than that of your average NA bread flour (12-15%).
re: SnackHappy
So adding gluten would make the baguette WORSE instead of better? (I THINK adding gluten adds protein - doesn't it? Bread baking newby here, still trying . . . .)
re: ZenSojourner
I don't know all the ins and outs of gluten and how it affects the texture of bread. I'm far from being an expert on the subject. I was just citing sources. But from what I can tell, you'll get a softer fluffier baguette with a lighter crust with flour that contains less gluten. I've seen some N. American recipes sometimes call for unbleached all-purpose flour instead of harder bread flour. That would seem make sense if you were trying to get the similar results as with French T55.
The other, perhaps more important, factors are hydration, kneading, shaping, scoring and the use of steam in baking.
Obviously the flour is a factor. So's the water. So's the oven. Steam control plays a big role in the classic French bread-baking process, I'm told. Not so much in the US.
More fundamentally, traditional French baguettes are intended to be eaten no more than a couple of hours after they come out of the oven. If you buy one in the morning, it's stale by dinnertime. An American bakery that operated on that basis would go out of business. The whole process, even at an artisanal level, assumes a shelf life of more than 2 hours. The dense texture and thick crust you complain about are features, not bugs, from this perspective.
re: benbenberi
I'd say the market has more to do with it. French consumers know good bread, and won't buy crappy bread. It's the same reason you can't get good fish in middle America. While they *could* get good fish there, they don't, because largely, consumers don't demand it. Same with bread. Ask your co-workers if they've ever had bread from a bakery (i.e. not from a supermarket).
re: Indirect Heat
I read recently about a French baker in Washington DC who tried to sell authentic French baguettes. His customers complained, business soured and he was forced to make American baguettes. So I think I agree with you.
re: plasticman
There are a few serious places to buy baguettes and other European breads in the DC area. They look beautiful, are definitely European in character, but they tend to fall into the 'too fancy' category of having a thick crust.
re: Indirect Heat
So what does this mean? Americans are generally more crazy about buying Mercedez but not as picky when it comes to buying bread..which is a staple in our diet. To my view, this is kind of sad...especially because there is nothing like good piece of bread with good butter.
re: Monica
it means nothing,a s it is a vague comment with little actual relation to reality, and instead relies on stereotypes and generalizations.
no one is chicago eats good fish? no one in america buys bread from bakeries? nonsense.
what is true is that there are different standards and expectations for what bread should be in different places, and bread serves a different place in the hierarchy of food in those places.
re: Monica
Sad? There's nothing like driving a Mercedes, either.
re: ZenSojourner
So I've learned that America has horrible baguettes and Americans are hung up on Mercedes. This is a great thread.
re: tommy
OK, MANY Americans are hung up on Mercedes. Which doesn't answer the question of why. Off topic anyway, LOL!
Personally I doubt France has a lock on good bread. I've never had FRENCH French bread, but the baguettes I used to buy at the corner bakery in Puerto Rico appear to have ruined me for life! They didn't have steam injected ovens there, and I doubt that they had steam injected ovens back in the day in France, when baguettes first started being baked. I don't think steam-injected ovens are required for good bread. They may be required for whatever characteristic it is that people are looking for in bread that has been baked in steam-injected ovens.
Since I can't get something I really like from a commercial bakery, I'll continue on my quest to learn to bake baguettes at home. They don't have to be just like a French baguette in Paris, as long as it tastes good to me that's all I'm looking for. Not trying to recreate the mythical taste of a type of bread I've never had (and am never likely to have).
re: ZenSojourner
having had bread in Puerto Rico, and baguettes in Paris -- they're in the same family, but they're not the same creature. Puerto Rican baguettes are much closer to Cuban bread in texture and taste.
And that's fine...they're all good...but saying you want a French baguette when you're really trying to get to Puerto Rican bread is going to take you on a long, weird detour that may never actually get to where you're going.
And the reason you doubt that France has a lock on good bread is because you've never had FRENCH French bread.
re: sunshine842
No, the reason I doubt that France has a lock on good bread is because people are people. There are equally talented bakers all over the world. You may have a PREFERENCE for French bread made in France in a certain way and that's fine. Taste is always relative.
Probably the confusing factor here is the use of the term "French bread" to apply to bread that LOOKS a certain way, ie baguettes. Which, btw, is a French word for the shape of some bread.
What I got in PR were baguette-shaped loaves of bread. We ugly Americans call that "French bread" regardless of where it was baked.
Whether or not it tastes like (some) baguettes baked in France, it was delicious. I imagine I'll be happy with anything that comes out of my oven both baguette-shaped and edible. Someday. Other people manage it. I shall too!
re: ZenSojourner
I'm really, really trying to be helpful, despite how my post apparently read. I swear, I wasn't trying to pick a fight or ridicule you...really, I wasn't.
I totally root for you in baking your own bread...it's an awesome talent to have, and it's fun. (When I was baking my own regularly, my husband knew better than to talk to me if I was making bread on a weeknight. Kneading dough is a fabulous way to take out your frustrations on something that benefits from a good pounding!)
I'm even agreeing with you that bread in Puerto Rico is awesome, especially when it's still warm! (somehow, I always manage to appreciate good bread, regardless of where it's made!)
But I'm trying, albeit unsuccessfully, to point you *toward* recipes and techniques created on Spanish-speaking Caribbean islands, because the great bread I had in PR is truly great bread...but it's NOT the same creature as a French baguette as made in France...and it's much closer to the fantastic Cuban bread that's made in Tampa and Miami.
I don't know where you are geographically, but if you're somewhere it's warm and humid more often than not, the recipes and techniques for Puerto Rican and Cuban breads are also developed in warm, humid climates, and so are more likely to be successful in a warm, humid climate...not a climate where you have to scrape frost off of your windshield (or shovel snow...) to go GET your bread!
re: sunshine842
man, i gotta try this PR bread..whatever it is.
re: Monica
seriously, anyone here wanna rave about other unrelated breads? I sometimes like rye bread.
re: sunshine842
No worries! I didn't think you were even accidentally offensive.
If you've got a recipe though you could always share it . . . >:D
re: ZenSojourner
"There are equally talented bakers all over the world."
Do you mean that the average bakery in France is the same quality as the average bakery in the US?
re: Steve
I'm not even going to make a guess at that. For one thing there are not nearly as many bakeries here as there - it may well be that, statistically speaking, the average baker here is MORE talented than the average baker in France.
Who knows?
Do I care for American style breads? Not really. Does that mean the people baking them don't know how to bake? Absolutely not. They're baking to satisfy local tastes. Much to my chagrin, I happen not to share the local taste in bread.
That makes me sad, but it doesn't make bakers here incompetent at their job. In fact I can think of some pie shops I've patronized in the past (unfortunately few of these around anymore) that I would cheerfully put up against their French equivalents any day of the week.
re: ZenSojourner
The standards of bakeries in the US are extremely low compared to France.
re: Steve
I have to agree with Steve. American style breads are plain bad...wonder bread anyone???
I think most americans are not passionate enough to care what kind of bread they are eating for that night. Look at the French now...people going against the gov't for the pension system. Americans will never do anything like that against gov't. I guess good bread is part of French culture.
re: Monica
judging all american bread by wonder bread would be like judging all american meat by mcdonalds
re: Monica
And they say Americans are ignorant. Who knew?
re: tommy
Well, culture is culture. You can get good baking in the U.S., but you have to work for it. A city the size of Houston (~ 2,000,000 people) has half a dozen good bakeries. The town I grew up in in Canada (<10,000 people) has 4 good bakeries.
American communities simply don't have good bakeries at any reasonable frequency. It's not valued here. You can find it if you're in a large community, but you have to work for it. In many other countries, it's simply expected.
re: Monica
what they relate it to, and what it is, are two different things.
re: sunshine842
a Puerto Rican baguette is not like Cuban bread at all. They are similar to a Vietnamese baguette imo.
re: annapurna7
One way or another - they were excellent.
re: ZenSojourner
having lived for 16 years in Germany, the UK and France, I'll say that good baguettes are not easy to find outside of France. and as others note, there is even a lot of substandard bread bought and eaten by french people in france... and in none of those three countries do any of the natives think that mercedes and fords are anywhere near equal. there are a lot more old mercedes around to be bought more cheaply than in the US, but not that many people can afford newer models. the exception being germany where taxis are often mercedes.
re: abgilliam
I mean they're as ubiquitous as Ford's, not that they're the same quality. I apologize for the lack of clarity.
"Good" is a matter of taste, as in all things food related. The baguettes I've had in PR were absolutely wonderful. I'm told by someone who has tasted both that they're not like the French baguettes (or rather SOME French baguettes).
Whether that particular style of French baguettes are "better" than some other kind is wholly relative and purely a matter of taste. I submit to you that if everyone agreed with your personal taste, you WOULD be able to get the particular type of baguette you prefer in Germany and the UK.
Not saying they're bad. Just saying that those of us who like something else aren't deluded fools.
One man's ambrosia is another man's poison . . . .
re: Monica
i tend to be more picky when i'm spending $50,000 than when i'm spending $2 myself
re: Monica
Plenty of good bread can be occasionally found at serious bakeries in the US. But even otherwise good bakeries don't get the baguette right.
re: Indirect Heat
Not true. There are some absolutely *abysmal* breads sold at large grocery stores in France. But they're cheap, and they're where everyone is buying their groceries, so the standards get lowered. Bleh.
But yes, they go stale within hours.
re: benbenberi
That's a good point, about the time factor. I just think the French care a lot more about tradition and artistry than in the US, but I am certain there are people in the US who care enough to prepare baguettes like in France.
EDIT: Just read on wikipedia that preservatives are banned from bread in France...that tells you about the difference right there in markets
re: observor
i'd agree about tradition, less so about artistry.
but then i don't use "traditional" as a necessarily positive adjective
re: observor
I agree that people in the US might not care as much, in general, about getting a great baguette. They're French "tradition." At the same time, I don't think a parker house roll, or sourdough is less artistry than baguettes, but you probably can't get as good parker house rolls or sourdough in France. One isn't superior to the other, just different. In the US, there still is artistry and tradition.
re: chowser
I lived in Puerto Rico and we had some of the most amazing baguettes there. I also lived in the south of France for a couple of years where my Aunt would leave early every single morning to get the bread for the family. Amazing bread.
Making a proper baguette takes days and a lot of work. In France the fresh bread sells out in a few hours. Here it goes stale because it's just not part of the daily culture so it's just not worth the trouble. However, I am sure someone somewhere is making them.
My Mother is off the boat from France and our search for a good baguette continues after 25 years here.
re: raytamsgv
I'm gonna have to agree with this. The Bánh mì sandwiches I get from the local Vietnamese whole in the wall are great in comparison to what I normally find from most places. I've never been to France so maybe my standards are sub-par :)
It's true that baguettes here, even those from otherwise excellent bakers, are just not the same. They tend to be mass-produced bready or artisanal hard.
Croissants, on the other hand, are sometimes great in North America. The best I've had anywhere are at Chez Temporel in Quebec City.
For all the generalizations about US baguettes, I can only add that it is impossible to find a baguette as good as the ones in France ANYWHERE outside of France.
I found a "French bakery" in Berlin, got really excited.... and disappointed. Whether it's the flour, water, air, technique - nothing quite tastes like those crispy & fluffy French flutes.
re: linguafood
I must agree with this. After years of not going to France, I thought American baguettes had caught up, or almost, but then we rented an apartment in Paris in 2009 for a week and I realized I was wrong. The crusts were thin and crisp, not hard and painful, the bread was fluffy, and best of all, they were salty. Salt is one thing American bakeries seem to fear.
re: Isolda
"Salt is one thing American bakeries seem to fear."
Italian bakers too.
For those with access to Central Market (TX only), you might try them I've never had one of their full baguettes, but the mini-baguettes are superb after placing in a 350 (f) oven for about 5 minutes to crisp the exterior. Excellent soft, airy inside with tender but crispy-thin exterior.
re: CocoaNut
These sound just like the ones Trader Joe's sell frozen. Made in France.
re: Cathy
We don't have Trader Joe's in TX, but I assure you, the mini-loave from CM are scratch-made on premises.
What is the brand that you're talking about. My aunt talks about (what she calls) a frozen French bread that's made in France. She loves it. Wonder if it's the same that you refer to. She's on the MS coast.
re: blynk
Just tossed the packaging (trash day) but might be under own label. I'll be going there "to just get milk" in a few days and will report back.
They are mini baguettes, frozen and ready to eat if thawed, but if you put in toaster oven for a few minutes, come out with a crispy, floured exterior, and soft fluffy interior. Six in a bag, about $3.
The best baguette I've found is from Ace Bakery, hands down! They're Canadian, but Food Emporium carries a wide range of their baked goods. I was shocked when I first tried their baguette—great texture and flavor.
For a point of reference, I find Whole Food's baguettes mediocre, at best. We still buy them from time to time, but blah.
re: graphisbeb
I had bread from Ace bakery but didn't think it was that great.
and yes, baguettes from Whole food are just slightly better than those nameless stuff they sell at any supermarket.
re: Monica
I think it also depends on the baker. There's one Kroger in town that turns out a half-way decent baguette. I'd actually eat it by choice (and do when I can get over there to pick one up)
Nobody else in town - including the much touted but I don't understand why Panera - makes anything even close.
re: ZenSojourner
in the Southeastern US, Publix carries a bread that's not too bad. It's not a French baguette, but it'll at least beat the cravings into submission for a while.
Do NOT buy the French baguette. It's just long, slender white bread.
Go for the Crusty White Loaf. I swear, that's really the name, as lousy as it sounds.
For best results, get a couple of them frozen -- if you ask, they'll get them out of the walk-in for you and bag them up. Take them home, pop 'em in a hot oven until they're the brown you like the best, and let cool (okay, at least a little...don't wanna burn your tongue)
It's the best widely-available version of French baguettes I found.
Btw, even in France, it's not like you walk into any bakery and find that perfect french baguette. Most are far better than most US versions but there are ones that really stand out..like the one i had in this little inn or at the restaurant in Nice.
I was amazed at the quality of bread sold at some large supermarkets in France.
Btw, even in France, it's not like you walk into any bakery and find that perfect french baguette. Most are far better than most US versions but there are ones that really stand out..like the one i had in this little inn or at the restaurant in Nice.
I was amazed at the quality of bread sold at some large supermarkets in France. They are just bad.
re: Monica
Monica is exactly correct, not all French boulangeries provide exceptional breads, particularly baguettes. Also, the baguette is a very regional product and even in Paris it varies widely between boulangeries - some are well cooked, others soft, and others perfect. That said, even in more remote parts of France you can usually get a decent rendition - e.g. a Baguette Village which can be quite good. Also, its really only in Paris where people are obsessed with baguettes. Also agree that supermarket breads in France are generally horrid.
I don't believe it is impossible to get comparable baguettes in the US as I've had some exceptional ones at various restaurants and at a few bakeries in the US - Jean Pierre in Durango, CO and La Baguette in Madison, WI. These bakers also have French certifications.
At home, my workaround to poor quality baguettes is to buy the frozen Whole Foods baguettes and bake them in my convection oven at 475 degrees. This creates a very passable baguette that works well for a cheese course and one that you won't be ashamed to serve to your guests. Its shelf life is only about 6-8 hours though.
I think the key thing to remember is that true Parisian baguettes are designed for a very short shelf life and that influences the final product greatly.
re: Highland Park
"the baguette is a very regional product."
Baguettes are everywhere in France I've been, which is quite a few places!
re: Steve
The baguette is closely tied with Paris. Yes, you can get them in other locales around France, but they are often not the same. In other parts of France, there are many other tubular style breads like the Batard and Flutes (which most closely resemble the Parisian baguette, but with different dimensions, textures, and weight). At any rate, France is only the size of TX and good baguettes outside France are difficult to come by, so yes I would say that not only are baguettes regional in France, but they are regional at many levels.
re: Highland Park
I have found very good baguettes everywhere in France from la Thierache to le pays Catalan and points in between.
In fact, I would have to think long and hard to remember if I have ever stepped foot in a boulangerie in France that does not bake baguettes, unless mayby one of the Jewish places along r. des Rosiers in Paris advertising pain cumin.
re: Highland Park
Don't forget New Olreans has outstanding baguettes.
Maybe if you have a Vietnamese bakery/place that sells bahn mi near you, you'll find a better baguette there?
I'm fairly easy to please when it comes to baguettes. Just needs to be crispy on the outside and light and airy on the inside. NOT the loaf I got from Whole Foods last time (though to be fair, I probably shouldn't have chosen the country whole wheat and just stuck to the white flour).
The only thing I really remember about the supposed superiority of baguettes in France were that 1.) you could buy a great one even in the biggest, mass market supermarket and 2.) they were all the super thin/narrow kind, not the really thick ones you mostly find in the States. I think they're so thick because most people would use them for a sandwich of some kind, and well...a lot of Americans don't want a small, thin sandwich. Heh heh.
re: yfunk3
i installed an oven in grocery store, it was steam injected.
why can't san francisco sourdough be duplicated elsewhere?
re: divadmas
I get better sourdough in Truckee which is almost 200 miles away. Go figure.
In France Boulangeries are closing down left right and centre.
Each summer I cycle through small villages and towns to see these shops with the shutters up.
When visiting E.Lecerc or any other big supermarket you cannot move for French shoppers filling their chariots with baguettes, and i am talking about a dozen each time.
The quality of this bread is mediocre , but if one cares to stop off at a traditional shop you will always be delighted.
I go for a sign outside the shop 'Bannette' which guarantees tradition.
The short answer is that bread in the US is terrible in general because people just don't know any better and don't demand better (or boycott the awful stuff on offer in most stores.)
When I was a kid, we lived in Ghana, a former British colony. Bread there was just awful. We lived near the eastern border and if you drove just a few miles to Togo, formerly a French colony, you could get good bread. Both products were presumably made from the same flour, it was the culture and the expectations that were different.
re: Chinon00
Says who?
re: linguafood
I've found steak of the quality that I can easily find in America harder to come by in Europe. I've eaten steak in Tuscany, Madrid, London, Paris . . . at places both highly regarded and typical and have been regularly disappointed.
My greater point is that it's cultural maybe? Our expectation for steak is different. The quality of the meat is different.
re: Chinon00
Or size
re: Naguere
Seriously, who needs a 32 oz. steak?
re: linguafood
This could be a whole topic. I've never understood this. Who needs even a 16 oz. steak? Of course, this site and its concerns aren't really about "need" but the gigantic U.S. steak standard is embarassing.
re: Chinon00
Might be the feed. Admittedly, I prefer South American beef over American, but German beef... meh. I'd rather have American than German. I find German beef to be tougher, generally. Perhaps the cattle gets more exercise than the poor creatures in the massive feedlots?
There's some good Irish beef to be had for sure, but it needs to be dry-aged. I like grass-fed better than corn-fed, but I know most Americans don't (ooops, generalizing here).
And Tuscan steak aka bistecca fiorentina is pretty damn awesome.
re: Chinon00
I've been told by several people that it is illegal to hang beef to age it for as long as American butcher do. It hangs, but it's next to nothing.
Unaged beef is tough.
It tastes good, if you have the temporal fortitude to chew it.
re: Chinon00
European beef (and in most of the world) is grass-fed beef. American beef is corn fed beef. I find the latter to be jucier and more enjoyable whereas the former is tougher and a bit gamier.
re: Roland Parker
Are we actually saying that Europe is inferior to America in regard to an area of cuisine? ;)
re: Chinon00
No, Roland is saying he prefers American beef.
re: CheekyPeach
Which do you prefer?
re: Chinon00
I love kobe :) mmm...
To be fair, I've had excellent steaks in the states (where I was raised), and I've had excellent steaks in Sweden from a local butcher. I can't say I prefer either meat, but if we were talking about beef patties, I would swing towards Sweden's Max burgers, rather than the crumbly dry fastfood beef we get in the states; but that would be comparing the quality of fastfood.
re: Roland Parker
When I first tasted Kobe beef in Kobe, Japan....wow, what a life changing experience. A piece of beef literally melted in my mouth...so much flavor...so butterly...I don't know what they are doing to their cows or what they are feeding those cows but wow...that's all I can say...
re: Monica
The question I'm wondering is how Kobe is different from other Wagyu?
I had American Kobe burger, and wasn't very impressed...tasted like fatty regular beef, and had a crumbly texture.
re: observor
The Wagyu/Kobe burger concept is simply a way of selling hamburger meat. The benefits of Kobe beef are seen in marbling, which is destroyed when the meat is ground.
re: pikawicca
We disagree. Although, our perspectives are probably quite different, since I would never serve my family "garden-variety beef."
re: observor
My understanding is that Kobe is Kobe beef...cows grown in Kobe, Japan.
Wagyu beef is from cows that were bred with black angus cows and Japanese Kobe cows in America so I guess they are kind of different.
Anyway, the marbling of kobe beef I had was just AMAZING...and very expensive too..=( but was worth every penny.
re: Monica
How much was it?
re: observor
I think we spent somewhere around $200-$300 for 2 and that's without other extra side stuff or any alcoholic drinks. (i think we had one of the more affordable options too). it was about 5 years ago..and we kinda left hungry but it was one of the best meals I've ever had.
re: Monica
I can get pure Kobe or Kobe/Angus from a local producer. They do the cross because Angus are much heartier and easier keepers. (My guy tries to keep the mix 75% Kobe/25% Angus.) For steaks, I prefer the pure Kobe. I've got a Kobe rib roast on order for Christmas. This will require a second mortgage, but I'm sure it will knock the socks off our guests.
re: pikawicca
You probably should be precise and say "American Kobe"
re: observor
i don;t think thats accurate. for example i had beef in japan, from the same type of cow, raised in the same manner. but it wasn't raised in kobe but kyoto. they didn't call it kobe beef.
re: Roland Parker
Roland, it sounds like you're trying to cook both grass-fed and corn-fed beef the same way. If you do that, the grass fed beef will be tougher. The fat of grass fed beef is different than that or corn fed, the beef over all is less fatty, and the grass fed beef fat melts/renders at a lower temperature than the fat of corn fed beef. If the grass fed beef has been raised grazing in pastures exclusively, it will have all kinds of good things that corn fed does not, such as omega3 fatty acids and other good things. Grass fed beef is as heart healthy as wild caught salmon. But you can't cook it the same as corn fed if you don't want to be greatly disappointed in the result..
re: Caroline1
How should grass fed be cooked?
re: Chinon00
Here is the best information on cooking grass fed been on the web, in my opinion:
It's written by Caryl Elzinga (she very occasionally posts on these boards), and she and her husband own Alderspring Ranch, an excellent source for grass fed beef on the web. I used to buy from them until one of my local farmers markets began carrying organic grass fed beef, and being able to pick up just what I need for this week is a no brainer. But ALL of the information Caryl offers is right on the money, which is not the case with all grass fed beef cooking instructions on line. I've read some that curled my toes. Don't miss the hints in the lower right hand corner. I did a three pound organic grass fed chuck roast last week by searing well, piling a large sliced onion on top of it, then adding about three or four tablespoons of water, covering the pan tightly and braising in the oven for a couple of hours. Generally for grass fed roasting it only takes about two thirds of the time that corn fed beef requires, and as she mentions in the article, searing a roast to seal in juices prior to braising or roasting *IS* important and DOES work with grass fed beef. It is not that important with grain or corn fed beef. The differences between grass fed beef and corn/grain fed/finished beef are like two entirely different animals. Other than using a heat source to cook, that's about where the similarities end. And DO NOT salt grass fed beef prior to cooking. Promise! Salt after cooking and you'll get much better flavored and textured beef.
re: Caroline1
I almost always agree with your posts, but I think this one in off on a couple of fronts. Searing adds a layer of flavor, but it does not "seal in juices" in either grass- or grain- fed meats. I've been cooking exclusively grass-fed meats for about five years, and I always salt before cooking, same as with grain-fed (except Wagyu beef). I DO agree with you about reduced cooking time for grass-fed.
Totally baffling. I've been to Tahiti - it's humid; it's poor - the baguettes are GREAT. There's simply no excuse - you can import flour and the best ovens in the world are available. There was a bakery on National and Motor that used to make real baguettes (and real croissants). They are closed and have at least been replaced by something cool - Simpang Asia's cafe. I believed that they suppled Angelique downtown back when it was a real restaurant.
re: estnyboer
Good bread baking is all about pride, passion, technique, the right ingredients and ovens and uncompromising dedication to tradition. As soon as you make compromises to speed up production, lower costs or mass produce, quality suffers. Period. I recently watched an episode of No Reservations where Bourdain was in shop in Brittany that specializes in caramels. The master confectioner was descended from more than one generation and was using exactly the same techniques and implements as his grandfather did before him. The results are consistently delicious and people come from near and far for these treats. Bourdain asked why he didn't modernize in order to increase output and the confectioner scoffed at the notion. It would compromise quality. He makes the same number of sweets every day and when they sell out, that's it. Customers come earlier the next time to make sure they get their treats. This man has job satisfaction, modest success and a very nice life. I think this is where North Americans get lost. Our supermarkets and bakeries are programmed to create the cheapest product in bulk quantities, disregarding quality for quantity and ultimately, more money in the owners' pockets. The same is true with bakeries. To make great loaves a baker has to be devoted to creating a top quality product with every single batch. It's difficult to get rich financially when you have uncompromising standards, but it is possible to have great success, in terms of job satisfaction when you know your product is the best it can be and people are eager to enjoy it. Until and unless North Americans appreciate this business model, bakeries will continue to churn out mass-produced, lower quality breads.
re: 1sweetpea
Nice post tsweepea, I agree.
re: 1sweetpea
The good news is that America is slow on the draw...but they "got it" with beer (while there's still far too much crap beer out there, it's no longer all that hard to find something that's anything from drinkable to pretty darned good)...they're beginning to "get it" with cheese (Cowgirl Creamery and their ilk). It's hard to slow the momentum on such an enormous economic machine...but progress is progress.
re: sunshine842
america has had fantastic cheeses for years and years and years.
re: 1sweetpea
Most people can't afford to appreciate that business model. (Consumers, I mean.)
Hey, ZenSojourner -- pop over here -- there's a couple of likely suspects under the bread category:
and one of them has shortening in the recipe. (hmmmm.)
re: sunshine842
Now we're gettin' somewhere, LOL!
For what it's worth, someone on a highly-regarded cooking bulletin board recommends par-baked baguettes at Costco from Kirkland.
I have used Bob's Red Mill unbleached white pastry flour with more success than hard flours. Gold Medal all-purpose unbleached white works as a good second choice. If you're using American bread flour for European style breads, try the ones with less protein. King Arthur flours are very hard (I've found) and (for me) their bread flours are really just suited for bagles or pretzles.
I lived in Mexico City in the late 80's and bought some of the best baguettes I had since working in Paris ten years earlier.
"Why are baguettes in the US so bad? "
Because everything tastes better under the Tour d Eiffel?
Actually that's a myth to us anyway. We didn't enjoy a meal in Paris except for one Italian restaurant we found there. Why all the hoopla about French food we wondered?
The baguettes in France are truly delicious though, I do agree.
Mine are flat in taste, can't get the tang taste that are present there and the holes, those holes and chewiness, missing too.
re: iL Divo
Keeping in mind that I have yet to succeed with a baguette, this is what I'm told:
tang - slow cold rise in fridge is supposed to take care of this
holes - overproofing at the last step or "skinning" - where the outside of the baguette dries out excessively so it can't rise in the oven - causes lack of holes.
Chewiness - I haven't got that far yet. Maybe when my baguettes stop coming out as either collapsed flat things or something hard enough to use in major league baseball, I can get to that stage, LOL!
Don't know where you're located, but if in Westchester, NY, try going to the market near Tuckahoe train station on Sundays. I know the baker's daughter and I have eaten his baguettes many a time.....absolutely out of the this world.
I honestly have no idea. It's not like the everyday grocery stores couldn't get good flour, or good starter/yeast, or that our grocery stores can't get a decent oven.
Of course it's not that hard to find decent bread - it just seems like all decent bread is labeled "artisan" something or other. It's almost like good bread is a specialty product and boring sandwich-bread like italian/french loaves are the norm.
When I lived near a trader joes I'd get their artisan loaves, fairly priced and yummy.
re: DukeOfSuffolk
Yep, it all comes down to demand. If we as a group demanded it, it would be provided. When I first moved to Houston from Canada, my labmates made fun of me that I complained about the lack of good bakeries in Houston. It wasn't until one of them went to France and returned that she said, "I finally understand."
My husband bakes in a local pasta and bread shop, and he turns out dozens of truly fantastic baguettes every day. (The first time we went into that shop - years ago, and long before he started working there, what drew us was the sign in the window - "REAL BREAD.")
Anyway, he frequently brings a bag of baguette dough home at the end of the day (they use the same basic dough for baguettes, ciabatta, and focaccia - they just treat it differently) and we always end up, in our home oven, with above-mediocre loaves. (I think the smallest recipe he has makes either 24 or 48 baguettes and I haven't had a chance to try to cut it down.)
When it ends up getting chucked into the fridge overnight, the flavor is slightly more tangy - that long, slow rise, I guess.
To bake it, FIRST the dough comes out of the fridge to come up to room temperature, then we heat up the oven (and stone) (I want to say about to 450, but I'm not positive - fairly hot, though). Once the oven is hot and the dough is less cold, he shapes it into baguette-shapes, usually on a piece of parchment, and he lets that rise for maybe half an hour or so - just until it's puffy.
At that point, he'll cut it - lately, he's been amusing himself by doing a "dragon tails" (http://www.wildyeastblog.com/2010/09/...), then, using the peel, slide the parchment and all into the hot oven for maybe 10-15 minutes. Though steam would improve the crust, we usually don't bother because, well, it's a bother.
re: jostber
Any highlights?
re: observor
The participants yearly is baguette bakers from different bakeries all over Paris, and they deliver their baguette with the names held secret for the jury. In the Steingarten article when the jury had agreed on the winner and opened the envelope, the name field was blank, as it says that the baker cares more for his customers that winning the competition. Not too bad when the price was 20.000 Francs. Antoine Teixeira from Aux Delices Du Palais was then voted as the winner.
Steingarten recommends to ask for a 'baguette de tradition' or 'a l'ancienne' at the good boulangeries. He list these Boulangeries as his favorites places for authentic baguettes:
Aux Delices Du Palaix
Le Grenier A Pain
Raoul Maeder
Rollet Pradier
He also recommends Artisan Bakers in Sonoma, California as some which makes a great US version.


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Five Fun and Budget-Friendly Ways to Keep Your Teen Learning This Summer
Ahh, summer…a time for your family to kick back, relax and enjoy a welcome break from the daily grind of the school year. While relaxation is key to the summer months (and no one deserves it more than kids with learning disabilities and their parents), making the most of these hot days requires more than kicking back by the pool. Research has shown that young people experience "learning loss" when they're not involved in educational activities during the summer—in other words, they return to school in the fall achieving at lower levels than when they left for the summer…and as we all know, kids with LD can't afford to lose any hard-earned ground.
But it's not always easy to find productive things for your kids to do over the summer, and this is especially true for teens. Community programming can be scarce for high schoolers, and it's not uncommon for teens to reject available options as too babyish or boring. So we've come up with a list of ways that you can help weave learning into your teen's summer. Many are low-cost or free and available in all areas of the country, so you're sure to find something that will fit your family's needs. (If you're the parent of a younger child, be sure to check out "Summer Exploring & Learning Tips for Elementary School Students" for age-appropriate ways to help your child make the most of the summer.
Check out library summer reading programs.
"Wait," you may be thinking. "My teen struggles with reading, so it's the last thing she would want to do over the summer." It's definitely not uncommon for people whose LD causes trouble with reading to have negative feelings about the process. But the summer can be the perfect time to turn that around. Library summer reading programs offer teens a chance to pick interesting reading materials and enjoy books outside of the pressure of the classroom. Librarians love helping readers of all ages find texts that work for them, and most programs offer external motivation in the form of prizes for meeting reading goals. And increasingly, library summer programming doesn't end at books—in many communities, libraries are offering classes in music, art, science and more to engage all learners. Check with your local library to learn more about their offerings.
Explore career options through a job, internship or volunteer opportunity.
A summer job lifeguarding, flipping burgers or cutting lawns is a rite of passage for many American teens that provides an opportunity to earn money while learning life skills important for any workplace. But paid jobs aren't the only way for teens to explore the working world this summer. Hospitals, libraries, animal shelters and more often have special programs to encourage teen volunteering. Teens can volunteer in an area of possible career interest (for example, a student who is interested in education could volunteer at a daycare center or children's summer program)—they'll get a taste of what working in the field might be like. Both paid and unpaid internships may also be available to help teens learn more about the world of work.
Workplace experience can be especially important for teens with LD because most jobs will require that they find ways to work around their LD and figure out what accommodations they need to be successful. While many teens have experience doing this at school, it's important to remember that the formal accommodations of an IEP or 504 plan don't carry over into the workplace (or to college or other post-secondary education programs). Being successful in the workplace will require a new level of self-advocacy and teens will get the chance to practice this in a work or volunteer setting. For workplace tips for people with LD, check out our "Getting a Job 101" ebook.
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Garfield: The Movie movie trailer - starring Bill Murray, Jennifer Love Hewitt, Stephen Tobolowsky, Debra Messing, Breckin Meyer, Geoffrey Gould. Directed by Peter Hewitt. Theatrical Release Date: 6/11/2004
Genre: Comedy
Rating: Not Rated
Garfield marks the long-awaited motion picture debut of America's favorite feline - and the world's laziest cat. The live action/CGI picture is adapted from the syndicated cartoon strip read in 2600 newspapers by 260 million readers around the globe. Bill Murray provides the voice of Garfield.
Breckin Meyer (Road Trip) portrays Garfield's owner, Jon Arbuckle, and Jennifer Love Hewitt (Heartbreakers) is the famed feline's veterinarian, Liz Wilson. The film also features the voice talents of Debra Messing as Arlene, a cute feline who keeps Garfield on his toes; Brad Garrett as Luca, the neighborhood Doberman; and Alan Cumming as Persnikitty, another cat with whom Garfield crosses paths.
The teaser trailer for Garfield: The Movie quickly introduces the character and the film's special effects.
Complacent, self-absorbed cat Garfield (voiced by Bill Murray) is jealous of the new addition to his household, a dog named Odie, who is now the center of his owner's attention. In response, Garfield lures Odie out of the house, but then feels guilty when he wanders away and gets lost. Discovering that Odie's in danger, Garfield springs into action with a tummy full of lasagna to save him.
Jon Arbuckle buys a second pet, a dog named Odie. However, Odie is then abducted and it is up to Jon's cat, Garfield, to find and rescue the canine.
Complacent, self-absorbed Garfield the cat is jealous of the new household dog who captures all his owner's attention. In response, he lures the animal out of the house, but when he discovers that the dog is in danger, he risks his life to save him.
Despite their obstacles, Gyung Joon and Da Ran promise to find a way to get back together after he and Yoon Jae switch bodies again.
Though Gyung Joon does not switch bodies with Yoon Jae, he pretends he has forgotten everything from the past year to make it easier for Da Ran to cope.
Gyung Joon lashes out when he realizes that Yoon Jae's parents are just using him to save their older son.
As everyone discovers the connection between Gyung Joon and Yoon Jae, it complicates Da Ran's feelings for Gyung Joon even further.
Da Ran plans to purchase a new apartment for her and Yoon Jae, but Gyung Joon's rashness puts an end on that plan.
Gyung Joon and Da Ran go on a camping trip together, where he experiences more painful side effects of his soul switching bodies.
Ma Ri and Gyung Joon get closer to the truth on his father's identity. Da Ran learns of Yoon Jae's true love for her.
Da Ran struggles with her blossoming feelings for Gyung Joon. Se Young discovers the truth behind Gyung Joon and Yoon Jae's connection.
Too many people catch Da Ran and Gyung Joon separately when they're supposed to be on their honeymoon.
Ma Ri's growing jealousy over Gyung Joon and Da Ran's closeness impels her to make the same mistake she made with Gyung Joon's mother.
For appearances sake, Da Ran agrees to "get back together" with Dr. Seo, even though she now has another person clamoring for her attention.
One year later, Gyung Joon comes back with a little more medical knowledge, but is forced to marry Se Young. Ma Ri can't shake off the weird vibes she gets from Dr. Seo.
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Seagrove Beach House Rental Photos and Description
House, 6 Bedrooms + Sofa Sleeper, 6 Baths, (Sleeps 12-14)
Call our vacation specialists today for up to date pricing and availability!
Grace Villa is a three-story, 2800 square foot luxurious home with 6 bedroom 4.5 baths which sleeps 12-14 people and is located 50 yards to the beach!
It has long decks providing gulf views from every floor. Second & third floor porches are screened to give you bug free enjoyment of Gulf viewing.
Located in Summer's Edge, this beach side home is in a family friendly neighborhood with white picket fences, two community pools and easy access to the private beach via a boardwalk.
Spacious master bed/bath with Jacuzzi tub on the first floor as well as the living room with a new 55' flat screen tv, dining room, kitchen and half bath. The second floor offers two guest suites with adjoining bathrooms--separated by a family room with access to a screened in porch for entertaining. There are also two bunk rooms on this floor. The third floor offers a bedroom and a full size bathroom with garden tub.
The views from the screened in 3rd floor deck are memorable! House has High Speed Internet service & WiFi available. This home rents Saturday to Saturday during peak season. Sorry, no pets.
***IMPORTANT NOTICE - Due to the high demand for our properties during peak times, especially the Summer months, all reservations will require a 7 night stay with a Saturday departure date. This applies to stays May 17th – August 16th, holiday weeks, and any other dates as specified on our listing.***
Keywords: beach house, Gulf view, private beach, easy access to Gulf, easy access to beach, South of 30A, close to Seaside Village, close to Destin, close to San Destin, poolside, kid friendly, smoke free, close to Rosemary Beach, close to 30A
- Suitability:
- Minimum Age Limit for Renters
- non smoking only
- pets not allowed
About Ruth Sarmiento
Professionally managed by BeachView Vacation Rentals.
Ruth Sarmiento purchased this house in 2001
Why Ruth Sarmiento chose Seagrove Beach
The owner appreciated the concept of a family friendly neighborhood close to the beach with access to a private pool but without the maintenance. It was also important to have proximity to fine restaurants, shopping, and recreational facilities. The location south of 30A and Eastern Lake Road gave Summer's Edge easy access to all that 30A had to offer but with the privacy a good vacation home should have.
What makes this house unique
Short walk to several good restaurants, bike rentals close by with dedicated bike paths for miles.


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Columbia River M16 Zytel Compact EDC with Plain Edge Spear
Columbia River M16 Zytel Compact EDC with Plain Edge Spear
Factory New
|Bud's Item #
After the incredible success of Kit Carson's original aluminum M16 series, requests began for a more compact size that could be carried every day, both on the job and at leisure. The requests reached a point that could not be ignored, so here it is: the M16 Zytel Compact EDC (Every Day Carry).
AUS 4 stainless steel blade Razor-Sharp cutting edge Ambidextrous thumb stud"Carson Flipper" blade extension Stainless steel locking liner with friction grooves Zytel handle Patented L.A.W.K.S. locking mechanism Torx fasteners Teflon bearings Adjustable pivot screw Removable gear clip 3" blade length 4" closed
*Please Note!! Many of our pictures are stock photo's provided to us by the manufacturer and do not necessarily represent the actual item being purchased. Please verify this picture accurately reflects the product described by the title and description on this page before you place your order.


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D-Rose Dranes Last Second Shot
Knicks and Nets Preview [Audio]
Will The Knicks Loss Be Orlando's Gain?
Well Phil Jackson and his 11 rings weren't good enough for the NY Knicks-Why even inquire when you have Mike Woodson's 1 playoff series win right-WRONG! But that's the NY Knicks for you.
Word out of Disney is that the Orlando magic are in hot pursuit of Phil Jackson, he of 11 championship rings while Woody has 1 playoff series win
Memo To Knicks: Keep Lin Out
Now that the Knicks are down 2-0 to the Miami Heat, and they've lost Amare Stoudemire and Iman Shumpert, its time to shut down the "Lin might return" rumors for good. I know that the Knicks
management hates "thinking ahead" and "making smart business decisions," but this is one that they cannot drop the ball on
Amare Stoudemire Out Indefinitely
Amare Stoudemire is out indefinitely with a budging disc in his back. Amare's injury is similar to the one Baron Davis suffered last year, which required a surgery that kept him out for nine months. As of now the Knicks are saying that Stoudemire will not undergo surgery, although they have not ruled it out as a possibility. Stoudemire missed the final game of the Knicks playoff series loss to the Celtics last season due to back issues.
Time Warner Cable and MSG Reach Agreement
Have you heard about Linsanity? Yeah, well now if you're a Time Warner Cable customer you'll be able to watch it as well. The dispute between Time Warner Cable and the MSG Network has been resolved, according to a party near to Time Warner. The despute has left more than 2 million New York State residents without access to New York Knicks and Rangers game since the first of the year.


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Additional Information
Girls Aloud sign up for low-calorie Kit Kat ads
LONDON - Pop group Girls Aloud have signed a deal with Kit Kat to front a multimillion-pound ad campaign for a new low-calorie version of the Nestle Rowntree chocolate bar.
The band will appear in new TV, poster and newspaper ads for Kit Kat Senses, which has just 165 calories and is aimed at women.
Details of the contract are reportedly still being finalised but it is believed to be their biggest advertising deal to date.
The girls -- Sarah Harding, Cheryl Cole, Nadine Coyle, Kimberley Walsh and Nicola Roberts -- also have promotional deals with Unilever hair care brand Sunsilk, as well as with Samsung Electronics.
Sunsilk signed a multimillion-pound one-year contract with the group last April, which covered a full marketing programme, including a TV and print ad campaign; on-pack promotion and in-store marketing; PR and endorsement; and sponsorship of the band's tour.
Samsung also signed Girls Aloud last year to market its music products through a series of promotional campaigns for mobile phones and MP3 players.
Separately, Harding has an existing deal with lingerie manufacturer Ultimo and Cole has fronted ad campaigns for Coke Zero.
Since being formed on the reality TV show 'Popstars the Rivals', Girls Aloud have notched up numerous consecutive top 10 singles, including 'Sound of the Underground', 'Love Machine' and 'Something Kinda Ooooh'.
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A Harriman Police Department reserve officer knows what it's like to be a victim.
Charlie Russell reported to the Roane County Sheriff Office last week that his wallet was either missing or stolen.
Items inside the missing wallet included his police identification, which officials said has his image on it and looks similar to a driver's license.
According to the sheriff's office report, Rus-
sell said he had last
Tiger Haven is in good standing with the Tennessee Wildlife Resources Agency.
That's not the case with some Roane County officials, and Commissioner Ray Cantrell said that's prompted some of his constituents to question the allegiance of Jack Jinks.
Jinks oversees the county's emergency management department for County Executive Ron Woody.
He also works for TWRA, the agency that is responsible for regulating Tiger Haven.
A late-night Thursday fire damaged one suite at the Budget Inn on Gallaher Road in Kingston.
Kingston Fire Department were dispatched to the scene at 11:15 p.m.
"The fire was in one room, which was a downstairs suite," said Kingston Fire Department Lt. Eddie Lentz. "
The fire was contained to one suite with no extensions. It didn't get into anywhere else," Lentz added.
"There was some smoke, but we ventilated the rooms with the fans."
Seven weeks out of knee surgery, and Amy Riddle is back standing at a salon chair.
One of 10 injured when a van crashed into Kingston's Classic Styles Salon three months ago, Riddle has opened her own shop, Cuts and Beyond.
"Nobody has went back to work but me, that was injured," Riddle said. "I have to give God all the credit, because without Him I wouldn't be here and without him I wouldn't have this shop.
A former Rockwood Electric Utility manager from the 1980s-90s thinks the utility should pay not his medical insurance, but also that of both his current and former wives.
That was part of the proposed offer made and discussed last week by the utility's board, who took the matter pertaining to former manager Charles Johnson under consideration.
"We don't believe we should be obligated to do that," said REU Manager Kendall Bear.
The Michael Dunn Foundation's focus is on helping make sure the Michael Dunn Center can continue serving Roane County's developmentally disabled well into the future.
Martin and Dorothy Skinner are among the Foundations biggest advocates.
The couple recently did their own part to contribute to the agency's future by donating $100,000 through a charitable remainder annuity trust.
The Tennessee Wildlife Resources Commission approved the state's 2011 sport fish regulations during its October at Pickwick Landing State Park.
dy Bobcats had more boards than 84 Lumber Thursday night, using 38 rebounds to propel them to an impressive 49-18 win over the Cherokee Middle School Lady Jackets.
Thursday night was a rough night for the Oliver Springs Bobcats and Lady 'Cats as Webb rolled into Terry L. Hacker Gymnasium and took a pair of games from the home team.
Roane County Schools opened a new Roane County High School Distance Learning Center this week.
The center is a dedicated classroom room ideal for large team meetings, cross-functional or training events and distance learning.
The center has four large LCD screens and a Promethean interactive white board to enhance classroom participation.
The LCD displays are for sharing rich media content and using collaboration tools. The classroom has integrated cameras, lights, microphones and speakers to optimize the learning experience.
Copyright © 2014
The Roane County News is your source for local news, sports, events, and information in Roane County and Kingston, Tennessee, and the surrounding area.


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Does Oral Leukoplakia Go Away On Its Own
Here's a taste of what TheBody.com has to offer on this topic:
Ask the Experts
oral hairy leukoplakia or oral ulcer??Hi doctor...I have been fairly worried after a lowish risk encounter.About the month after the encounter I got what felt like a tiny absolutely painless pimple on the inside of my cheek. It was gone within a day. About 3 days later I got the exact...
Response from David A. Reznik, D.D.S.
Grady Health SystemWhat you have described does not sound with like Oral Hairy Leukoplakia (OHL) or an oral ulcer. OHL presents as a white, corrugated lesion on the lateral border of the tongue which will not wipe away. Oral ulcers or aphthous ulcers usually present... Read more »
oral hairy leukoplakiaDr. Bob,Is there any tratment for OHL? My doc says no. Should I come to The Frascino Medical Group... Read more »
Question #1: Oral Hairy LeukoplakiaQuestion #2: Symptoms of Oral Hairy LeukoplakiaQuestion 1:Have you seen any documentation of Oral Hairy Leukoplakia in people with HIVprimary... Read more »
Wish HIV AwayTruth is a funny thing. It has a way of sneaking up on you when you least expect it, like a guest who shows up at a party, uninvited. "Wish Me Away" is the name of a song by country music singer Chely Wright, and is also the title of her recently... Read more »
HHS Officials Discuss Take Away Messages From AIDS 2012The AIDS.gov blog provides video footage of a conversation between Howard Koh, assistant secretary for health for the U.S. Department of Health and Human Services (HHS) and Nils Daulaire, director of the Office of Global Affairs at HHS, which took... Read more »
Arkansas: Benton County HIV Patients Could Be Turned Away From TreatmentA disagreement between two county governments over how to fund an HIV clinic is threatening to leave some its patients without a source of care. A meeting to resolve these differences is scheduled on Thursday for representatives of Washington... Read more »
Canada: Gains Slip Away in AIDS WorkIn 2008-09, Canada will spend $84 million (US $66.8 million) domestically on HIV/AIDS, the most in the nation's history. But some of that money is being redirected from community-based efforts toward the Canadian HIV Vaccine Initiative. This... Read more »
Connect With Others
Posted by Anonymous, 4 Repliesi am sure i have ohl. oral hairy luekoplakia. i have had a tounge problem now for at least 3 months. i read and read about possible problems, went to the dr. not thrush! seems to resolve on it's own but comes back. affects my inner cheecks too.... Read more »
Concerned about exposure time frame & OHL (Oral Hair Leukoplakia)
Posted by WorriedOne, 2 RepliesHello
I've been very concerned lately because 6-8 months ago (could have been as early as 4 months ago) I noticed a small white spot on the side of my tongue. Initially I didn't think anything of it and thought it was something that I ate or a change... Read more »
Oral Hairy Leukoplakia
Posted by hello123, 2 RepliesWell it has been a while since I last posted in here. After testing negative 5 years post exposure I started to move on with my life. My bf (who I have been with for 4 1/2 years) has also tested negative about 5 months ago. Well..my bf was just... Read more »
is this oral hairy leukoplakia ?
Posted by saturn5656Hello,
I have a whitish appearance on both sides of my tongue.
Bit scared that it could be oral hairy leukoplakia
I have put a link to a photo which looks like the sides of my tongue.
Is... Read more »
Guides for People With HIV


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How confusion and chaos led to a reporter's arrest -- and a First Amendment court test.
Tempestuous political winds are blowing through Colorado's busiest forest.
Glenn Miller may rope back the land near Vail that he lost in bankruptcy court.
The high-stakes real estate maneuvering behind Vail's newest expansion dreams.
Vail's proposed expansion into the territory of an elusive animal prompts protests by state wildlife scientists.


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Nobility in Exile: The Little PrinceBy Barbara Becquiot
"Paris martyrised...but Paris liberated", shouted Charles De Gaulle upon arriving in Paris with Philippe Leclerc and General Patton's troops. This summer, ceremonies marking the 70th anniversary of the August 1944 Liberation of the French capital are in full swing. After the French government's D-day reeactment in Normandy at the beginning of June and its August 15th "sound and light" show commemorating the allied landing in Provence, Paris has taken to the limelight.Last Updated ( Monday, 01 September 2014 )
La Bonne Fête de Muguet - May 1, 2014By Sue Aran
Convallaria majalis, commonly known as Lily of the Valley, Wood Thrush or Muguet in French, has been the quintessential spring flower since the Greek god, Apollo, was said to have created it to bloom in the month of May so it would cushion the tender feet of his muses as they walked through the forest seeking inspiration.Last Updated ( Friday, 18 April 2014 )
International Women's Day - March 8, 2014 - Inspiring ChangeBy Sue Aran
I have a vague memory of the Napoleonic Code from world history classes in school. I never bothered to read about it in depth until recently when I was looking for information about taxes and wills in France.Last Updated ( Wednesday, 30 April 2014 )
A Love Story - Valentine's Day in FranceBy Sue Aran
As Valentine's Day nears I've been wondering why the French seem to hold an exclusive copyright on the language of romance. Why is Cupid's quivering arrow poised to pierce French hearts first? After a lot of fascinating and sometimes titillating research, it appears the French have, indeed, invented LOVE.Last Updated ( Friday, 14 March 2014 )
La Galette des Rois, Twelfth Night CakeBy Barbara Becquiot
Whether "Parisian style", a light and flaky puff pastry pie, plain or filled with frangipane almond paste, or the Provencial orange flavoured brioche cake adorned with candied fruit, the Twelfth Night Cake and its crown is an essential part of the holiday tradition in France. Intended to celebrate the week of January 6th or Epiphany, a date marking the visit of the three Kings to the manger, the word itself betrays its pagan origins.Last Updated ( Wednesday, 12 February 2014 )
You Can Make History in France. But You Should Hurry.By Robert Korengold
France is embarked this month on a special project to commemorate the nation's participation in the 1914-1918 world war erroneously dubbed, for a time in French, "La Der des Der," or, essentially, "The Last of the Last" of such conflicts.Last Updated ( Monday, 18 November 2013 )
How the Catacombs Built ParisBy Barbara Becquiot
Speak about "underground Paris" and visitors usually think of the Catacombs. But few visitors to the city know that these same Catacombs were once quarries used to extract the stone that built Paris throughout the centuries.Last Updated ( Thursday, 16 January 2014 )
Swamps to Kettles -- How Paris got its NameBy Barbara Becquiot
Who would deny that Paris stands out today as one of the most historically and culturally attractive cities in the world? Every street and neighbourhood seems to have its story to tell. But for all of its monuments and museums, its language and arts, where did it all come from? What was Paris really like way back "when"…before it came to be known as "the City of Light"?Last Updated ( Thursday, 16 January 2014 )
Bourges, the City of VercingetorixBy Barbara Becquiot
A two and a half hour drive south of Paris, the city of Bourges's narrow streets, majestic 12th century cathedral and over 400 timber framed houses dating back to 1487, remain one of France's best kept secrets today.Last Updated ( Thursday, 16 January 2014 )
Vézelay -- From Scorpions to Mary MagdaleneBy Barbara Becquiot
The history of Vézelay goes back to Neolithic times. Once called Mount Scorpion because, seen from above, the town looks like a scorpion with seven rings and a dart, the village actually began in the nearby village of St Père at a place called les Fontaines Salées (The Salted Fountains).Last Updated ( Thursday, 16 January 2014 )


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1925 Century Park EastSuite 1960Los Angeles, CA 90067Phone: (310) 843-0020Fax: (310) 843-9150
Most of us work hard at the start at the job hunt. Over time, though, we often become disillusioned and invest less time in this endeavour. Read on for more tips to creating a more comprehensive approach to the job hunt.
Read more...
Former Massey Energy CEO Indicted
For those of you who have been following the Massey Energy story, the Mine Workers (UMWA) passed along this news yesterday:
United States Attorney Booth Goodwin announced that a federal grand jury today returned an indictment charging Donald L. Blankenship, former Chief Executive Officer of Massey Energy Company, with four criminal offenses.
"The rate of unemployment is 100% if its you who is unemployed."
–David Kurtz
from CareerBuilder.com
Color Me Successful: Hiring Managers Tell Us What Colors Tell Them
• Black - Leadership
• Blue - Team Player
• Gray - Logical/Analytical
• White - Organized
• Brown - Dependable
• Red - Power
• Green, Yellow, Orange or Purple - all four colors were associated with Creative
Index | Your Rights | Job Survival | Your Case | Firm Homepage
© 2014 Workplace Fairness
The Southern California and Los Angeles lawyers and employment law attorneys at the Law Offices of Rob Hennig represent workers and represent employees with claims for age discrimination, sex discrimination, race discrimination, harassment, wrongful termination, wages and hours violations and other claims in Los Angeles, greater Los Angeles County, Beverly Hills, Brentwood, Bel-Air, Beverly Grove, Beverly Crest, Beverlywood, Burbank, Century City, Culver City, Del Ray, Echo Park, El Segundo, Fairfax, Glendale, Hollywood, Hancock Park, Hollywood Hills, Hollywood Hills West, Inglewood, Koreatown, La Canada/Flintridge, Ladera Heights, Larchmont, Long Beach, Los Feliz, Marina Del Ray, Mid-Wilshire, Pacific Palisades, Palms, Pasadena, Santa Monica, Studio City, Sawtelle, Silver Lake, Torrance, Venice, West Hollywood, Westwood, West Los Angeles, West LA, Woodland Hills, and other communities in Los Angeles County. The Law Offices of Rob Hennig has the following practice areas serving all of LA and surrounding Ventura County, Orange County, San Bernardino County, and Riverside County: Age Discrimination, City Employees, Civil Rights, 1964 Civil Rights Act claims, Class Actions, Complex Litigation, County Employees, Disability Discrimination, Discrimination, Employee Rights, Employee lawsuits, Employment Contracts, Employment Discrimination, Fair Employment and Housing Act, FEHA claims, Family Medical Leave Act, FMLA leave, Federal cases, Lesbian and Gay Rights, LGBT Rights, Lesbian Rights, Meal Breaks, Minimum Wage Violations, Municipal Employees, Lawsuits against Multinational Employers, National Origin Discrimination, National Origin Harassment, Overtime Violations, Race Discrimination, Racial Harassment, Religious Discrimination, Religious Harassment, Rest Breaks, Retaliation, Sex Discrimination, Sexual Harassment, Unpaid Overtime, Unpaid Wages, Wage & Hour Laws, Whistleblower lawsuits, Workplace harassment, Workplace discrimination, and Wrongful Termination lawsuits. The information you obtain from this web site is not legal advice. The information contained on this web site is not intended to be legal advice. You should consult an attorney for legal advice regarding your situation. We invite you to contact us and welcome your calls, letters and emails. Contacting the Law Offices of Rob Hennig does not create an attorney-client relationship. Please do not send any confidential information to us until such time as an attorney-client relationship has been established.
1925 Century Park East, Suite 1960, Los Angeles, CA 90067 • Phone: (310) 843-0020 • Fax: (310) 843-9150Contact us today »
© 2014 The Law Offices of Rob Hennig. All rights reserved. Site powered by Workplace Fairness.


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Play 'Angry Birds' With Your Hands on Samsung's 75-inch TV [VIDEO]
Samsung unveiled on Wednesday its ES9000 75-inch LED Smart 3D TV in New York City, complete with a gesture-controlled version of Angry Birds. Mashable's Samantha Murphy described the 75-inch LED as "stunning" in person. The top-of-the-line set has super-slim bezel of just 0.31 inches that gives the set the appearance of floating and has no visible seams.


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Hey it's me!! This is a new story i came up with so please bear with it!! If you like comment and vote!! Please thanks! This is my first werewolf story so... Be kind! Lol the rating will change to R so you are warned well I might...(Most likely)
P.s this story is going to be mature as it goes on so you have been warned!!!! I will change the rating so you know don't read if your weak minded!!! Please comment!!!
It is stupid that I ended up lost, but I know where I am right now is not safe. This is the bar, or so I believe, it might also be a restaurant at the same time. In any case, this strange bar is where I ended up in after the mini-fight I had with my brother's stupid girlfriend. She told me to get out and I did. I don't regret it no... On the contrary I am happy (NOT!). I don't even know why I got out, it wasn't her house! It is my father's it is just that I had so much anger and my brother did not back me up so I left!
Instead of handling their bullshit I got into my 2000 Mercedes SLK and drove; drove like there wasn't anything behind me. Like if I would die if I turned back. I took freeways until I could no longer find my way back. But still, I know I will have to turn back sooner or later, my father will be so angry and my mother will blow a fuse. Yet I know that my dad is hardly home because his job is to be driving from place to place, but for now I know my mother will only have my brothers back. When she calls I'll tell her what my brother's stupid girlfriend did to me and she'll have to be on my side. She'll be so mad at them!
Thank god I'm on vacation, well until school starts. I do not even know what I'm going to do, my phones running out of battery, I have no Wi-Fi and my car is almost out of gas. I am happy my car has good MPG, but still I'm lost. Why did I let that stupid girl get to me? I hear a un-lady-like growl escape my lips. Gosh, I don't even know how I found this bar, something just got into me and I found it. Maybe it was animal instinct who knows. This place... It's beautiful and isolated by trees, but still it adds to my uneasy feeling of being lost. I hate being lost it makes me feel powerless...
I really hope no one touches my car though...
Thank god my dad gave me $200 dollars before he left for a trip. I look down at the drink in my hand. What am I doing?!? I'm 17 and getting kicked out of my father's house by my brother's girlfriend? Why did I leave? I sigh, trying to get my anger under control. I have to get going, I don't have time to play the blaming game. I just have to wait until my mom gets home and calls me begging me to come back home.
I look at the windows and the wood and gray stone architecture in the large bar, the midnight gray marble floor, and the fancy black oak tables with flawless glass incorporated into them. The place is stunning and expansive but the feeling this place gives off is not very warm and welcoming one. My vision stops as I look at the people that surround the tables, the uneasy feeling was coming from them. Maybe only affluent people come here, and maybe they knew I was not one of them, maybe that was the reason I was feeling uneasy.
The men are not ugly, on the contrary they are handsome. However, they have a dominate aura around them. While the women are very pretty but have a submissive look to them. Only a few women stand out to me as independent and strong, but they are only a few. Gosh I hope I don't get raped or kick out by them. All the occupants of the bar look from ages 17-27 and they all seem to be hiding something. I feel like I am being stared at and studied every second by them. Even when they are not looking at me, I feel it and it only adds to the feeling of not fitting in.
I play with a strand of my freshly curled hair. I really don't want to get hurt. I really have to get out of here soon because I don't feel safe. I look down at my outfit, my ivory short-sleeve dress, my small black bag and the bag's chain hanging on my right shoulder. But hey I still look good; the dress hugs my good sides... but at the moment I don't think It'll help.
I look at my drink once again. Now, that I thought about it I don't even know why I got my drink it was expensive: $5:50 for a small drink. It had taken all my courage to ask for it from the bartender. I knew he wouldn't give me anything with liquor and it was not as if I was going to ask for any. Besides, if he felt like I should have left why hadn't anyone asked me to leave or asked my age. Then again maybe they knew it was fine for me to be here, I was going to be 18 soon. I look at the front of the bar; the bartender must have changed shifts, because now it is a pretty woman with blue eyes, red curls and creamy skin. I hope she'll help me if I ask her for Wi-Fi. That way I can find the nearest gas station and leave when my mother calls.
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