French sticks

The products sold in the UK as French sticks or baguettes have become far more authentic. At one time the product sold as a French stick in Britain could be nearer to a Vienna than a French stick. Now most of these loaves are labelled as baguettes, although some of them are correctly sold as ficelles. In France, there is a whole range of long thin loaves, some are baguettes others are ficelles and yet others are batards. 

A French stick is mainly crust, and in France it is common practice to ignore the softer inner part, and maybe that s how all bread should be eaten because the healthiest part of bread is the crust, at least according to Thomas Hofmann of the University of Munster. He reported in 2002 that crusts contains an antioxidant, pronyl-lysine. This forms from starch and the amino acid lysine when bread is baked, and it forms near the surface of the loaf, not in the soft interior. For pronyl-lysine to form the temperature has greatly to exceed 100 °C, which it does on the outside... 

Most of the US s problems stem from the EU s de factor moratorium on biotechnology approvals, which has been in place since 1998. According to one French source, there are no signs that the moratorium will be lifted until traceability and labeling laws are in place (Agra Europe, 2002, pp. EP 6-7). US undersecretary of State, Alan Larson echoes the importance of this issue as a sticking point between the EU and the US (Larson 2002b). 

Ref Bureau of Ordnance, Navy Dept, Italian and French Explosive Ordnance. OP 1668, Washington, DQ1946), 63 Adenine. Same as 6- Aminopurine Adeslvo (Ital). Adhesive Adhesion is the sticking together of substances in contact with each other. The subject is discussed in the following ref-... 

Restaurants, fast food restaurants, and the food services use a wide range of precooked or par-fried products. This includes products such as (1) French fries and (2) batter-coated and par-fried fish, chicken, meat patties, cheese sticks, vegetables, and so on. These products are taken out of the freezers and placed directly in the bed of hot oil in a fryer without thawing. 

Three countries, the United States, Canada, and the Netherlands are the major producers and exporters of frozen French fries. According to the Department of Commerce, U.S. Census Bureau, Foreign Trade Statistics, the United States exported nearly 316 million dollars worth of frozen French fries in 2002. The other par-fried frozen products are fish sticks, breaded shrimp, and par fried chicken. 

Proclaiming the universal meter was far simpler than ensuring that it became the daily practice of French citizens. The state could insist on the exclusive use of its units in the courts, in the state school system, and in such documents as property deeds, legal contracts, and tax codes. Outside these official spheres, the metric system made its way only very slowly. In spite of a decree for confiscating toise sticks in... 

The early French settlers in S.E. Missouri dug a hole in the ground in the shape of a large brick in the centre of this a stick was fixed so that, when the ore was reduced in the fire, the molten lead collected in the cavity as an ingot with a hole. On cooling, a raw-hide rope was passed through the hole to facilitate transport... 

There is also an openloop-unstable mechanical system the inverted pendulum. This is the problem of balancing a stick on the palm of your hand. You must keep moving your hand to keep the stick vertical. If you put your brain on manual and hold your hand still, the stick topples over. So the process is openloop unstable. If you think balancing an inverted pendulum is tough, try controlling a double inverted pendulum (two sticks on top of each other). You can see this done using a feedback controller at the French Science Museum in Paris. 

This was the term used in early French Hterature to describe the best type of woad dye paste q.v. Bayer, 1970 cf. Schweppe, 1997) and eventually came to mean the plant itself in French. The term meaning a sort of crayon came about as woad paste was mixed with calcium carbonate and gum and formed into a stick for drawing (Balfour Paul, 1998). 

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