Katie Meadow

Is the flipping technique (i.e. partial bake crust) a way to make pizza if you don't have a stone? If you have a pizza stone, is there a reason not to use it the same way as you would in an oven? We make pizza all the time in our oven using a basic round pizza stone. The oven gets preheated with the stone in as hot as possible--we get close to 500 degrees. The dough is rolled out and turned onto the wooden peel, then on goes the tomato sauce, cheese and prepared toppings (usually raw sliced tomato, pre-cooked veggies, pre-carmelized onions, whatever) and then the pizza is slid quickly onto the stone and cooked til done. If the dough is rolled out nice and thin it gets fairly crispy, altho not cracker-crisp. Our pizza cooks in about 10 minutes this way. I always thought those wonderful cracker-crisp pizzas were only achievable with a wood-fired oven that got closer to 700 degrees. Our gas grill does get up to 500 degrees, and since cooking is done w/lid closed, why couldn't you just preheat the stone in the grill and build the pizzas and omit the flipping step? I've noticed that William-Sonoma markets a pricey rectangular stone designed for gas grills, so I assume a simply old-fashioned stone would work as well. Maybe most gas grills just can't maintain the high heat well enough, so you need to compensate for the slower cooking time? Maybe the pre-cooking, flipping and then adding toppings makes for a super crispy crust? I'm thinkin' we'll do our next pizza in the grill and see what happens.

Le bistrot de paradou is a favorite of mine ,well described by Margarete. Last oct i spent 10 days around avignon and Languedoc.Nothing to recommend, Tourists everywhere and ordinary restaurants ,despite the hooplah. ← Bistrot de Paradou sounds amazing. Perhaps we should book for Friday lunch, which would be on our way to Aix. The website says that's Aioli day w/local snails and more. My husband loves a good snail! Perfect. Thank you both!

My first post! I've done my homework by reading many threads, but now I'll get specific. We are traveling the first week of Oct in Provence and the Cote d'Azur. Our towns are as follows: Roussillon, L'isle-sur-la-Sorgue, Aix, Bormes-les-Mimosas, and one night in Nice to catch the train to Venice. Sounds like every restaurant in Nice is shut on Sunday except for the Bar Socca: fun but not relaxing. By that time I will be cooked, and any suggestions for a modest friendly bistro/brasserie in the old town would be appreciated. IF they are open Sunday evening. We would like to eat mostly at cafes and bistros, with a few splurges thrown in. I prefer fresh ingredients without a lot of pretense or architectural construction. A great steak frites can make me happy or a plate of beautiful vegetables or a perfectly grilled trout just pulled from the river. I'm fussy, but I don't like fussy food, if you know what I mean. I would like bourride and bouillabaisse, but I'm not going to dine chez Bacon; the Brangelina crowd and the prices are not in this life (or the next) for me. Roussillon: anyone eaten at Brasserie L'ocrier or Le Bistro de Roussillon? What about side trips (lunch) in nearby towns? Cucuron, Gordes, Goult? I've heard raves about Cafe de la Fontaine in Lourmarin. The town of Cucuron is calling to me; I know it's very small. Ideas there? L'isle-sur-la-Sorgue: L'oustau de L'isle sounds appealing for a splurge dinner. Le Jardin du Quai? Any other ideas? Also we will take a day to see the Pont du Gard, and Pope's Palace in Avignon. Any suggestions for lunch near those two famous sites? Two places suggested near the aqueduct are La Begude Poulon in Vers Pont du Gard and Amphitryon in Castillon du Gard, both of course not in Avignon. Anyone know those? Or a nice bistrot near the Popes Palace? Aix: Just our luck: the weekend we are there is the International Rugby Quarterfinals. My daughter plays rugby at college and would be thrilled, but I am not. Many teams have filled up the hotels and I am guessing the Cours Mirabeau will be full of either depressed or ectstatic young celebrants, doing what you would expect all evening long. Chez Feraud sounds very appealing and is off the beaten track a bit--anyone love that? I've also heard good things about La Chimere Cafe, La Madeleine (good for bouillabaise?), Le Verdun, Cote Coeur (one blogger swooned over their black chocolate mousse, which is just up my mother's alley.) Any thoughts? Le Clos de la Violette is on everyone's list, but sounds pricier than the rest; ma mere et mon mari will balk. We will be staying on the Mirabeau (many affordable hotels were already booked.) I'm told a good alternative to the Deux Garcons is the Bastide du Cours if we want a brasserie in the middle of the action, of the brasserie of the hotel Saint Christophe. Cote d'Azur. Some bloggers on various sites have raved about La Bonaparte in Cassis for true Bouillabaisse sans the glitz, but I haven't seen it mentioned in any of the soupe posts on this site. Just curious. We will spend the night after Aix in Bormes-les-Mimosas. Any suggestions there? At that point I would probably be ecstatic if I had a lovely bowl of super-fresh moules on the beach. Any ideas for that town? Then there's that Sunday night in Nice, when all the chefs are eating chez grandmere. Thanks in advance for all suggestions. KM