On 20 Sep 2003 07:05:25 GMT, statici@aol.com (Static I) wrote:

>>alzelt alzelFINNFAN@tworldnet.att.net 
>>Date: 9/19/2003 4:26 PM Central Standard Time
>>Message-id: <vwKab.145577$0v4.10744837@bgtnsc04-news.ops.worldnet.att.net>
>
>>Having grown up in the NYC area, 
>>I can tell with complete authority that not all bagels from New York are 
>>good. Not all bakeries make good rye bread either
>
>No disagreement there. 
>
>I was empathizing with Mike - I'm new to to the South. They really don't like
>crust down here - Mothers often cut it off the sandwiches in the school
>lunches. The best bakery in Mobile (which does do good pastry) makes "French
>bread" with the same dough they use for sandwich and breakfast rolls. 
>
>>In the end, I bet you will be able to closely duplicate what you liked 
>>in New York. Just be open to learning.
>
>I've been using lots of suggestions from the group, and, as I said, the results
>have been much better for them, and I am thankful to the many people who took
>the time to answer by questions about thicker crust and airholes.
>
>It is, of course, not possible to move too swiftly on all of this as there is
>only so much bread you can consume and still expect to get through the door.

I don't know if he's posted it here, but Alan Zelt feels he's got his
bagels aced.  You might ask him to share how he does this.  I've had
them and they are quite  acceptable indeed.

Harry