Dave Hatfield

Try to find some Madiran. Same grape (tannat) from the same region. There are some very nice ones out there. PS: FYI Armagnac is made from the same grape.

Very true and a very good tip. Two examples: - Chez Ruffet (2 stars in Juracon) Wonderful food and excellent service. I told the sommelier that I wanted both a white and a red from the area, but that I wanted him to choose as I didn't know the chateaus of the region. He chose two superb wines both under 30 Euros. The red (Chateau Viella) was so good that we asked for directions to the winery. Turns out the the Head Waited is from a village nearby. He wrote out directions that worked perfectly. Bought a few cases of the wine at 12 Euro/ bottle from the winery. - Le Vieux Pont (1 star in Belcastel) The most fairly priced wine list that I've ever seen in a starred restaurant. Their 'coup de Cœur' list which changes monthly always has something really good at low prices. At our last visit a few weeks ago the White was 15 Euros! And it was very very good. I chose a red Madrian, oak aged (Madrians being produced within 10 miles of Belcastel) that astounded my two American wino friends who swear by Napa Valley. 19.50 Euros/ bottle! Eat local and drink local is a formula for wonderful discoveries in the regions of France.

I think this whole discussion need to be taken with a pinch of salt.

Love it! Can Linda & I fly over now? I'll bring the cheese.

SIMPLIFY! SIMPLIFY! SIMPLIFY Way too many things. Pare it down! Cut out at least half the dishes. Go from there on your time table. Although Ling's turkey is indeed gorgeous you might want to try something simpler. (Also note the she had a second 'conventional' turkey to hand.) Maybe a deconstructed turkey a la Julia Child; excellent and very forgiving timing wise. Note: We always end up with a 4 legged turkey as otherwise there's a shortage of dark meat. Good luck!

Not one to give medical advice, but I would suggest that you look at the Montignac Method. (links available on various forums & my blog.) I've had several diabetic friends go onto this with excellent results. It may not be the whole answer, but can certainly be a large part of the answer. Its easy to learn, easy to follow and easy to shop & cook for. Have a look.

As I've posted elsewhere I've had a very indulgent summer so need to lose weight. I'm back onto Montignac starting Thursday. You may follow my adventure on a daily basis on my BLOG. Or, if you are so inclined join in. A support group is very helpful when doing this. So as not to clog up EG with my ramblings I'll be posting only on my blog on this subject. I would remind those of you who eat out a lot that the original Montignac book was titled "Dine Out and Lose Weight". It is possible. I lost 20 pounds while continuing to travel all over Europe & the States eating at top restaurants. It can be done. Have a go?

Thanks for providing the links Dave. I really need to sit down and learn how. ← More than links now. I'm starting on Thursday. Anyone care to join me? If so or if just curious go here.

Ok. I'm going to put this to the test. On Thursday, November 1st I'm going to start a diet. In my case it will be the Montignac Method. This is a no simple carb diet that I know from past experience works for me. You can read about my plans and see my daily progress on my Blog. I invite anyone who cares to to diet along with me by any method they feel comfortable with. NOT a competition, more a mutual support group. I feel that by going 'public' I'll have more incentive to stick with it.

I like both suggestions above. Another approach might be to make a classic butterscotch sauce for pour over the oranges.

picless, please.

Like John I'm a little hesitant because this recommendation comes via a friend. I haven't eaten there myself, but I do trust my friend's judgment. Le Puelon 19 PLACE VINCENT AURIOL 31860 LABARTHE SUR LEZE Unfortunately I don't have a phone number to hand. Supposedly a nice terrace & a terrific wine list as well as good food.

Two chef's knives, one 12" & one, 6" (depends upon what I'm mincing, one thin boning knife, a paring knife and a long serrated blade for carving & bread cutting. That's it. I keep mine in a horizontal wooden holder in a top center drawer (this also has room for a steel and items like an oyster knife that rarely get used) of my work space as I find a block clutters up the space & for reasons I can't explain even to myself I don't like the magnetic strips. I do now have a fancy Japanese chef's knife given to me as a present, but although its wonderfully sharp I don't use it except when I want to show off. Pure vanity.

It most likely was tawny port or possibly late harvest port. It would NOT have been vintage port. (unless it was a very expensive apero) If the places you were in were very upmarket it could possibly have been a special port, but in that case you would have paid a high price. True story. A few years ago my French MD, Yves, took us to a restaurant called Toit de Passy. Super place. As we arrived Yves asked what aperitif I would like so I said Oh whatever you're having. He said I think a port would be nice. The port came & it was fantastic. Wow! says I, what kind of port is this? A 1910 says Yves. Never did find out what it cost & don't want to. Its still by far the oldest port I've ever drunk.

Yes, and I fully agree.

Sorry I misunderstood. It now sounds as if nothing much has changed in Bavaria. Snell inbiss uber alles. Still, I like their mustard. Can't speak for Paris, but down here the bistro's don't last long if the foods not up to snuff. Not that the standard is all that high.

This is getting pretty philosophical so I don't know that I have a lot to contribute, however: - IMHO comparing French & American sandwiches is like comparing apples & oranges. I say Vive la difference! Both superb in their own way; at least to my taste. - I have noticed over quite a few years of observation (Not as long as John since my first extended visit to France was only in 1961) that French railway stations or their environs seem to always have a source of good food. A restaurant, a cafe, a charcuterie, something. Has anybody else noticed? - I can't really comment upon the raising or lowering of standards. I can say that here in the backwoods I have a choice of 6-8 humble places within easy reach to get a decent lunch. To me they seem just as good as the places I remember from many years ago. Nothing fancy, but good food, well cooked and in most cases with at least a small attempt at a bit of culinary flair. And here many people do take the time to have a proper lunch. - In general I think we're seeing the globalization of food. Stuff from around the world is available. Hot ideas are instantly copied. At the same time it seems that there a sort of limbo currently when it comes to culinary trends & movements. Innovation seems far more individual and doesn't seem to evolve into a culinary shifts such as nouvelle cuisine, for example, did. Oops! Now I'm getting all theoretical. Sorry. julot - from your comments it seems that Bavarian restaurant standards have vastly improved since I used to spend a lot of time there in the late 80's & early 90's. At that time schnitzel in it's various guises seemed to be the height of culinary aspiration. We'll have to get some recommendations & come for a visit.

pierre, thanks for the information about Argentine beef. ( The Argentine 'beef' put up a great show during the Rugby World Cup, by the way.) I certainly agree that its excellent. Although I've never been to Argentina I had a chance to sample it this summer when the owner of our local lakeside bistro brought in a load. He was doing steak - frites for 10 Euros. Nice beef even though at that price I'm sure it wasn't the best cut (it was billed as entrecôte) or the best quality. Even so (pardon the pun) it was a cut above what we normally get locally.

Think you are right. here's the link. I've been on & off this for nearly 20 years. It works. I'm about to go back on the Method after a very indulgent summer. Here's a link to the website for the Montigac Diet. Take it from there and you'll soon be in good shape.

It was indeed, also called a figue de mer: Microcosmus "petit monde."As described by P. Wells "Violet or figue de mer: unusual iodine-strong, soft-shelled edible sea creature, with a yellowish interior. A delicacy along the Mediterranean, particularly in Marseille." It looks like this. ← Merci John, but in the spirit of Abra's original question; How do you cook it?

In answer to your question I will relate a little true story. A number of years ago my wife I were having lunch in Bandol at a nice seafood restaurant. I can't remember what she ordered, but I ordered the "Plat de Fruits de Mer" My glorious platter of all kinds of shell fish arrived sitting prettily on it's bed of ice and I tucked in. Linda watching said "Oh those mussels look good; can I have one?" "Of course, says I" So she took a nice plump mussel and ate it. Delicious she says. We continue eating. After a few moments she says "How was that mussel cooked" I say: "Cooked?" "Oh no" "yes, raw"

Think I pretty much agree with Margaret. At a minimum I'd like to see the total price of the meal and the food only component of that. Further breakdown into food, wine and other would be helpful as well. The other component (aperitifs, coffee, water, ...) can add significantly to the total, especially in the more upmarket restaurants. As John points out wine can be difficult as there's such a huge price range on a given carte. Given that its hard to quantify I'd like to see the reviewers general opinion as to how the wines are priced in that particular restaurant. Although subjective I think that most who eat out regularly have a pretty good feel for the overall pricing of wines on a list. (My example might be Belcastel where their list is very fairly priced to a Michael Bra's where the wines are exorbitantly priced.) Finally, on the food I'd always like to know whether the cost was for a set menu or a la carte.

Please. ← Your suggestion?

John, Very nice, but ... How many people? With or without wine? Coffee or no? Total price per person? ?? Should we have a convention when stating prices? p/p/p? Menu price? Food only price? You name it? Makes a big difference. A 35 Euro menu quickly runs up when you add an apperitif, some wine and coffee Plus, maybe, an after dinner cognac. Opinions? Suggestions?

Did my first half pig last February. In my case we collectively did two whole pigs under the expert direction of Odine a local farmer's wife. The pigs were organic raised within 1/4 mile of where we did our cutting up. They had been slaughtered at a licensed abattoir for health reasons. This being France we did it their way and ended up curing or preserving almost all of the pig. We ate the fillets for dinner and I kept half a belly for roasting, the rest was preserved. Roughly speaking we made: Dry Sausages - 5 kinds. Toulouse, Chorizo, saucisson, Mild Italian (my recipe. I gave some to my French compatriots & they pronounced it good.) and Copa. (Copa is a Corsican specialty.) Pates - 3 kinds. Natural (just Salt & pepper), Bay (s&P plus bay leaves) Espice (A spice mix). These pates were all canned using an ancient canning machine then cooked for several hours. Fritons- These were also canned and used up all the odd bits plus the head (the head had been boiled until the meat was falling of then picked clean) Bacon - Some kept as salt pork, some smoked. (also rolled some to make Ventriche which is a local delicacy.) Ham- My ham is still aging & I will pick it up next February when we do the next pig. We also made couennes which is belly pork skin which has been comfited. rolled up and bottled. (great stuff for enriching stews & the like). I kept a lot of skin & froze it for later use as crackling. And, finally, we rendered a lot of fat for lard. I didn't take too much as I use duck fat more than lard. We did this over two days, all by hand except for an grinder for preparing the sausage meat. The lunches & the dinner in the farm house were as much fun as the butchering.