On 08 Oct 2003 16:16:25 GMT, wcsjohn@aol.comspamnone (Wcsjohn) wrote:

>>>> Can anyone recommend a technique for chewy french baguette.

>>>You persist.  It was generally perceived as a facetious question.

>>>If you are serious, get some bubble gum.  Or, for distinction, some
>>>English Toffee.

>>What kind of response is this?
>>Troll

>A dismissively flippant one which is all the original question deserves.

Why would you say that?

I believe that asking about the texture of bread is not flippant at
all. The store-bought french baguette I get is chewy - like a bagel.
That's the best way I know how to describe it. If you have a better
way of describing that texture, then why don't you clue us in on it.

In fact if you use the key phrase "chewy bread" in Google, you will
find many hits - I hardly doubt those articles were "flippant".

Or maybe the grammar of my original question was not understood as I
had intended it. I had intended to ask:  "Can anyone recommend a
technique for making chewy french baguette bread?"

In my haste I left out the words "making" and "bread", and I also left
out the question mark. But that should not have generated stupid
responses like the ones in this thread.

If you can point out how the question is flippant I would sure like to
see it. Otherwise, you are just a troll.