Mel Altenderfer

Deep frying is very good, but only to be used in emergencies. Last time I ate it was right after I had been dumped by a crappy ex-boyfriend.

I looooove Zatarain's or Tony Chachere's Creole Seasonings on my popcorn, stuck on with a light spray of EVOO. But that's the former New Orleanian in me.

Well, it isn't for the cholesterol-conscious, but I have found that cutting cold M&C into slices, dredging the slices in eggwash and then bread crumbs, and pan-frying or deep-frying them is pretty tasty.

I am going to Paris for the first time in two weeks. I am staying in the Marais and would like suggestions as to places to eat, visit, shop in the area. I am hoping to find a fabulous cheese shop and wine shop within walking distance-- we will be on the Rue Rambuteau. Any advice on fitting in culturally is also greatly appreciated. Thank you.