Subj : Re: Problem at your system
To   : Ward Dossche
From : Kurt Weiske
Date : Tue Jan 24 2023 06:57 am

-=> Ward Dossche wrote to Mike Powell <=-

 MP> If you overbake, or let one sit out too long, they get crunchier inside.

 WD> Gotta love that burned campfire-taste.

Crusteaz brand biscuit dough only needs water - makes great camping drop
biscuits if you have a grill or a pan with you.

 WD> Trivia ... during the summer months of July and August there's a mass
 WD> migration in Europe of tourists to the south ... Spain, Portugal,
 WD> Italy, Greece, Turkey ... and France.

The only time I got to go to Paris was in August, and the town was
empty. Can confirm.

 WD> Suddenly in the south of France there's an influx of 2 million tourists
 WD> and bakeries simply cannot keep up with the demand for croissants at
 WD> breakfast.

 WD> So industrial bakeries in Belgium bake humongous anounts of croissants,
 WD> every day for 2 months, sometime during the afternoon. they are trucked
 WD> in a system timed like a Swiss clockwork to brussels airport,
 WD> containerized and flown to the south of France in 4 freight 747s one to
 WD> Marseille, one to Nice and the 2 others also go somewhere. They arrive
 WD> after midnight, are immediately unloaded and the goodies are devived
 WD> over an army of delivery vans setting off to supermarkets, hotels,
 WD> restaurant chains etc so that by 8am the vacationers can enjoy a
 WD> freshly baked typical French croissant.

But, Croissants only come from the Croissant valley in France -
otherwise, they're sparkling dinner rolls.



.... When in doubt, predict that the trend will continue.
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