Dave Hatfield

First, I'm not implying that eGulleteers are dummy's. But many otherwise accomplished cooks pale at the thought of a grill. This thread, I hope, will provide inspiration and easy to follow technique to overcome any fears. My fervent hope is that members who are far more expert than I will add tutorials to the thread making it a resource for all. I'll apologize in advance for the length of this post, but I just couldn't think of a shorter less pictorial way to start with a whole meal. Ok, here we go! Before tips: 1) get a gas BBQ. Yeah, I know purists, but building the fire is a pain for most people & adds very little to the flavor if we're really honest. I was a purist for many years before I woke up. 2)Do your mise en place just as for any other meal. 3) Timing is essential just as when cooking any meal. So, this simple meal is going to consist of a starter followed by a main consisting of meat plus two vegetables all done on the BBQ. The starter is Anaheim chilies with Brie cheese First cut the peppers in half lengthwise & remove the seeds. Next cut some Brie into long slices. Now cut some zucchini into quarters lengthwise, coat them lightly with oil, sprinkle with mixed herbs & garlic granules. Cut some Spring onions down the middle for an inch or two. (I'm actually using baby leeks, but onions works just as well.) Salt & pepper your meat if needed. (I'm using lamb chops, but pork chops, sausage, chicken leg/thighs or whatever work as well.) We're now ready to cook. Hopefully, earlier you have turned the grill on to heat up. ?? If not do so now & have a glass of wine while it heats. Ready? Put the chillies on the Grill CUT SIDE DOWN! Let them cook until just starting to blacken. This will be 3-5 minutes on a hot grill. Then turn them over onto the skin side. Now place the Brie slices in the cavity's and cook until the Brie melts. Serve immediately. These could have cooked a bit more. Having had the starter its time to cook the main course. Here are the zucchini & the meat ready to go. Note the addition of fresh rosemary for the lamb & red wine for the cook. First put the zucchini on the grill skin side down for a few minutes. Then turn them onto one side. Then the other side. As you turn the zucchini for the first time put the meat onto the grill. (This is for chops. For chicken or sausage put it on at the same time as the zucchini.) Note that the herbs have gone on. Now put the spring onions on. Everything is on now. The zucchini should come off first, followed by the meat followed by the onions. Timing will vary a bit depending upon the type of meat & the heat of your grill. Mostly this stuff is not all that sensitive to timing. Here's the finished meal. Looks good, tastes good and is easy to prepare. I'm sure there are lots of BBQ experts out there who can make & post something even better than this. My rules for Dummy's are: simple ingredients available anywhere, simple preparation, simple technique. Easy does it! Let's have some summer fun with this.

Thanks again. Made the minor adjustment.

Abra - Thanks. I've put La France on the Inexpensive restaurant map. Do you by any chance have a street address? Le Grau-du-Roy is a fairly big place & as I recall has a lot of restaurants & cafes. If not, no big deal.

Pretty dicey math John. How many glasses of wine?

John Thanks for the resurrection. If you go to the link you will see that I've made a start on Paris. I've a long way to go, but will keep slogging away. I am somewhat frustrated by the fact that there are a lot of nice recommendations with a restaurant name, but not an address. To put places on the map I've gotta have an address. Ideally, price & phone number as well, but the address is critical.

Thanks Abra, I guess you just live in the wrong part of France for the wine. 1/4 litre is the norm in our area. Quelle damage.

Thanks for the kind remarks. I've updated & added, but without lots of help this will be a very lopsided map as most of the places I know are reasonably close to home. I'm way out of touch with Paris so.... HELP! HELP! HELP!!

Abra, Your post got me moving on a project I've been thinking about. Namely an interactive map showing the inexpensive restaurants that abound in France. So, your post is already on the map I recently posted. You have the honor, if such it is, of being the first poster on the map. I do, however need the name of the restaurant. Also, was wine included or not? Thanks.

Given the strength of the Euro vis-a-vis the dollar and the pound It seems an appropriate time to share knowledge as to where to eat well, but cheaply in France. The country abounds with good decent restaurants where a solid four course lunch can be had for less than 20 Euros out in the countryside and for 32 Euros or lees in Paris. The other big cities fall in between. Many of these restaurants, in fact most in the countryside, only serve lunch. The 'menu' will be limited, but many cases 1/4 liter of wine will be included. An example: Monday I had lunch in Caylus at Au Bon Cote des Choses. They have simple, but nice decor (a lovely outdoor terrace as well) with friendly efficient service. We had the set 12 Euro menu. Vegetable soup followed by a rice salad with tomatoes, olives and a nice sharp dressing followed by a faux-filet (looked like 6-8 oz) with pommes sauté and an éclaire with chocolate sauce. Bread & our wine were included. Very typical of what you will be served. Not haute cuisine, but good. So, the map. I've started it off with a few entries, but its going to be up to everyone to contribute. All that's wanted are short descriptions (Name, location, price wine or not, quick opinion.) and I'll add your posts to the map. I expect lots of Paris entries in the neighborhoods. There I need a street address with number if possible. Should be fun. Have at it. Here's the link to the map.

Pti; Thanks for setting me straight and for your helpful information. I'm searching for the book. No luck yet, but I'll keep trying. I did, however, run across an obituary of M.Poilâne which you might find of interest. Its here. Very nicely and lovingly written. This sounds like a man I would have loved to meet.

Thanks for the tips. I guess what I'm looking for is something that combines types with shapes. For an easy example; our local boulangerie mainly makes pain de compagne (country bread) otherwise know as pain de levain (yeast bread). They sell it as baguettes, an épi, a floute and a couronne in terms of size. So, one type four sizes. A baker over in Villefranche sells a whole variety of 'Valantines'. These not only come in several sizes, they also are made of different doughs pain de seigle (rye bread) for instance. As you visit more & more bakers it gets more and more complicated. Probably your remark about new inventions & renaming is the real answer. Also, I'm sure there are a lot of regional variations for the same thing.

Put you on the map - Again! Keep them coming.

Just when I think I've learned most types of bread and their names I keep running into new ones. Recently I found a delicious and very rustic loaf called a 'tintin', never seen it before despite buying bread all over France for many years. This is just a recent example, but there are many more types that keep cropping up. Does anyone know of a really comprehensive guide (encyclopedia of bread perhaps?) to all the types and names of bread in France? Something way beyond the posters that one sees around. All help appreciated.

Many years ago our trick was when coming into England to Always have something small to declare. A few extra cigarettes, an extra bottle of wine, something small like that. The real thing we were smuggling, cheese, meats, pates, whatever, were never declared. Because we'd been "honest" about the small stuff we were never charged and never had our bags checked. Wouldn't try it today, however!

Thanks. Sounds like a place worth a try.

Abra; sounds nice and I've added it to the map. Could you elaborate upon the dinner? Thanks.

I don't know if these qualify as Cheat Pickles or not, but the recipe that Mark Bittmann gives for Kosher Dills on Page 108 of his "How to Cook Everything" is the ultimate in simplicity. AND the pickles are delicious! My only problem here in France is finding the right kind of cucumbers. Here you tend to only see the big 'English' cucumbers or the little guys for making Cornichons in season. Neither are right for dill pickles. May have to try growing them.

Ok, Andy. Had lunch there today. Up to their normal standard. Your mission should you choose to accept it is to post your opinion of Le Vieux Pont versus Michael Bras. Given that one is 3 stars & one is 1 star the comparison is nor entirely fair, but let us know what you think.

Thanks for the kind words and the recommendation. Its now on the map. I'm looking for more. Thanks again.

As I was updating the map today I noticed two large gaps in the coverage. The first is around Paris. Paris itself is well covered by another map, but there are no recommendations outside the city. There just have to be lots of good places within a 75 kilometer radius. Aren't there?? The other gap is around Clermont-Ferrand. Don't understand why as many eGulleteers visit this region. In any case this is a plea for write ups on restaurants you like in either of these areas. Or, for that matter, anywhere else that hasn't been caught yet. All write ups will be put on the map. Also, in general I'm also looking for tips on places to avoid. Thanks for all help.

Andy - You could try Le Vieux Pont at Belcastel. Not too long a drive from Laguiole & not far from Rodez. Outstanding one star food, very beautiful village and nice rooms. Pretty romantic as well.

Freerice say there are about 48 grains per gram. Thus 1000 grains would be 20.8 grams approximately. Or think of 50,000 grains as roughly a kilogram of rice.

My love affair with M/F started back in the 60's when we first lived in Brussels. I still love them when they are well & properly done. Best Brussels memories are: - The motorized frite stand that uses to come to our neighbourhood square three nights a week. The children from local families would line up with their large bowls to get the fries for the family's meal. I like to think that Mom was home doing the moules. - Going to restaurants with my two daughters, then aged 4 & 6, and ordering full portions of Moules - frites for them. Then watching the waiters be very amused by this crazy American family ordering too much for the children, then turning to amazement as these two little mites proceeded to scarf up their whole portions using their 1st moule shell as pincers as any good Belgian child would. We are fortunate that our summer cafe by the local lake is run by a Belgian couple. Every so often they will do a special moule - frites night. Its always crowded.

Let me put it this way if 12 months ago you as a tourist came to France & had a meal for 10 Euros you would have, if American said, gee that was pretty good for $13.00; if British you would have said pretty good for 6.75 pounds. Same meal, same price eaten yesterday; if American $16.00, if British 8.00 pounds. Now imagine that you happen to live in France as I do and your income is mainly in dollars & pounds. Now, perhaps, you'll see my point.

Ive been holding back on posting on this thread. I'm naturally in complete agreement with Carlux. You can eat very well in the French countryside. Sunday lunch is usually something special and the rest of the weeks is pretty good as well. Since I couldn't get my spreadsheet to post properly here I've posted it on my blog. (link below). This is a listing of restaurants that are within easy reach of where we live. Its by no means comprehensive, but is , I think, indicative of what's available even in our sparsely populated area. Our absolute favorite remains La Vieux Pont in Belcastel. Michelin One star. Great ambiance, flawless service, innovative food served imaginatively. The weekday 3 course menu is 27 Euros. What you lack in choice over the full 4 course menu at 49 Euros you more than make up for by the fact that they throw in all of the amuses and little extras for free. They also offer a choice of usually three 'coup de coeur' wines at between 17 & 20 Euros. These are normally so good that I ask for the address of the producer. I doubt that our area is at all unique. Outside the big cities and Provence you can still eat very well in France for not a lot of money. Now if the dollar/pound would only recover a bit we'd be in heaven!