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. >> open and taking orders before dawn, today's special at haaguely's in mayfair is the fashnaught. you probably know them as donuts, but whatever they're called there is sweet treat has customers hooked. >> have a good day. >> i've been coming here for over 40 years. i actually have to buy some, freeze them, for a friends on friday night, but they don't make them, only this day. >> that one day is fat tuesday or fashnaught, as it is known here in this old-fashioned german bakery, day for customers to indulge on the last day before lent begins. >> it is just one day a year. >> what a way to indulge, haaguely will feed hundreds of customers by days ends. >> we just make them and make them. >> richard haaguely's father started the business 86 years ago. richard was born above the bakery. >> i grew up here and this is my whole life. my father told me when to start to work. but nobody told me when to quit. >> now he's perfected the recipe, and has handed it down to his son and grandsons. the traditional fast naught is powder. the cinnamin version wasn't created until a customer requeste
. >> open and taking orders before dawn, today's special at haaguely's in mayfair is the fashnaught. you probably know them as donuts, but whatever they're called there is sweet treat has customers hooked. >> have a good day. >> i've been coming here for over 40 years. i actually have to buy some, freeze them, for a friends on friday night, but they don't make them, only this day. >> that one day is fat tuesday or fashnaught, as it is known here in this old-fashioned...
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what we're making here this morning, we have richard haaguely here been here for just about all of it. that's because he was born upstairs, right after your dad and mom founded this place in 1930. >> right. >> yes. >> i was born here. and i've been here a long time. many years. only i'm getting older, you know? and -- >> not the whole family? >> no my father told me when to start to work but nobody told me when to quit. >> you just keep working. >> 70-pound dough here. between all of these pieces here, and we hope to make this about 30 times. >> wow. >> been doing it over and over and over again, in small amounts, so everything stays exactly the same. because the raised dough, and the amount of time that it takes for it to prove has to be right all the time. >> you've and busy already this morning. you have the powder sugar type, also the cinnamin sugar type which i hear has become the personal favorite? >> yes, yes, we far the favorite. yes. >> that's not the traditional. that was customer request. >> that's right. we had one customer many years ago, who requested that. so we started
what we're making here this morning, we have richard haaguely here been here for just about all of it. that's because he was born upstairs, right after your dad and mom founded this place in 1930. >> right. >> yes. >> i was born here. and i've been here a long time. many years. only i'm getting older, you know? and -- >> not the whole family? >> no my father told me when to start to work but nobody told me when to quit. >> you just keep working. >>...
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so this is glenn haaguely here one of the owners.how me, put them in the friday err right now, glenn, what's the technique? flip them over? >> we will turn them over one at a time right from the beginning to sewer the one side. jan is doing wonderful job. >> this is little more difficult than i thought it would be. like using chop sticks to turn these suckers over. so, we -- what are we doing? searing it so the moisture? >> searing it so the moisture stays in. >> okay. >> then we will -- >> am i doing it okay. >> doing it perfect. >> i feel like i'm poking some holes into them. i hope this batch is okay. >> turn them bottom up. >> there we go. >> better. >> wow. >> okay. >> then when when we get all done we go to the first one again and look at the other side and make sure it has color. >> is this too slow? >> no, you're doing wonderful. >> i don't want to burn any. >> if we need to, we'll switch. >> all right, wonderful. >> how many of these do you think you're make today? >> well, i don't know how many we'll make but you might make
so this is glenn haaguely here one of the owners.how me, put them in the friday err right now, glenn, what's the technique? flip them over? >> we will turn them over one at a time right from the beginning to sewer the one side. jan is doing wonderful job. >> this is little more difficult than i thought it would be. like using chop sticks to turn these suckers over. so, we -- what are we doing? searing it so the moisture? >> searing it so the moisture stays in. >> okay....
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seems like when it came to this case it was expert versus experts, johnson & johnson experts say haague, her attorney said experts saying no, and they spared it if you deny this, denying the fact when you are smoking there is no link to cancer? that's right, al, the fact there are at least nine studies which showed link. and the jury said listen, we want to know about those studies, whether or not the linc is actually there. i think this jury found that there was enough of a link that there should have been a warning. >> a case like this, battle of the expert, so much fear and anger, you are telling us to use this on our baby bottoms might might be link to cancer? that's enough to make any jury angry, we saw with the big verdict here that's exactly what happened. >> the tal g based products can cause cancer dan it to boost sales. do you think enough of a concern where they should have put out warning to all of their consumers. >> i think based on what i have read, i would not want to use talc in the woman in my life. i probably would avoid it, there are other things to use and many comp
seems like when it came to this case it was expert versus experts, johnson & johnson experts say haague, her attorney said experts saying no, and they spared it if you deny this, denying the fact when you are smoking there is no link to cancer? that's right, al, the fact there are at least nine studies which showed link. and the jury said listen, we want to know about those studies, whether or not the linc is actually there. i think this jury found that there was enough of a link that there...