Betsy

<What was that about sheep?> Degas, ROTFLMAO. Chortling aloud to the extent that my DH inquired as to what was going on. A perfect double take!

Degas

I want to make it perfectly clear that the sheep in question was of legal age and was part of a legitimate farm experiment sanctioned by the University of Georgia extension service. The 8x10 glossy pictures found in my sock drawer were taken out of context and I don't know how someone got my password and downloaded that otyher trashy stuff. Lurid stories that say otherwise are likely to be spread by my jealous cousins who resent us having indoor plumbing.

ira

I think it appropriate to mention that the "legitimate farm experiment sanctioned by the University of Georgia extension service" is currently under investigation by the GBI. Just one more scandal that has come to light since the president of the UGA fired the Atheletic Director (or one of the coaches, or somebody like that).

A concerned reader from Georgia

jsmith

PatrickLondon, three of Elizabeth David's cookbooks (Mediterranean Food, French Country Cooking and Summer Cooking) are available in one volume titled "Elizabeth David Classics" which is available for $14.90 plus shipping at:

http://www.ecookbooks.com/products.h...c=simplesearch

Degas, the mail still goes thru, no excuses.

Christina, you might try the goat cheese on a slice of fresh apple warmed in the oven, beautiful as an appetizer on a crisp NE day. Particularly when you've picked the apple youself that afternoon.

jsmith

That is "yourself", not "youself".

Degas

jsmith, you been hitting the sauce tonight? You type like me or do you use four fingers instead of two?

sfowler

Okay -- I'll play

Some of these are restaurant specific, but should be generally available in one form or another.

Blanquette de veau [veal in white sauce] at Bistrot de Paris/rue Lille

Cassoulet [beans and lotsa meats] at La Fontain de Mars [7th]

Pintade Limousin [guinea hen -- think very small chicken with red cabbage flavored with chestnuts] at Thoumieux [7th]

Boeuf a l'ancienne [sp?] -- beef burgundy at Perraudin [Latin Quarter]

I second the warm goat cheese/frisee option, particularly with lardons. [Just about what they sound like ]

Degas

sfowler, nice entrance to the game.

Exactly the kind of suggestions that make me hungry. Might have to do a long solitary walk after the Cassoulet!

Boonie

Wish to second comment by sfowler about
pintade. This is indeed a guinea hen, a very
delicious form of fowl, which is often braised
with cabbage, and is really delicious, not
too bizarre for American tastes, and can not normally be found in U.S. There are so
many different regional specialties - for example, the fresh flavors of Provencal cooking (tomatoes, olives, thyme); the German influence in Alsace-Lorraine (kugelhof - a delicious pound cake; choucroute garni (pork meats with cabbage), excellent fruit liquors (Poire William, etc.) and good cheeses; seafood/oysters on the west coast of France on the Atlantic coast; and the heavy cream/butter/apples found in the cooking of Normandy, including the famous hard cider! Many of these regional specialties can be found
in Paris at restaurants geared to a specific
province of France. Otherwise, a good bistro will have the steak/frites, blanquette
de veau (veal stew), various stewed chicken
dishes, and traditional desserts (creme caramel, etc.). I particulary like a few other
regional specialties, such as "clafoutis" - a delicious open faced fruit tart that is more like a cake, some interesting salads including baby lentils in a vinaigrette, and
roast lamb (gigot d'agneau) with tina local
lima beans called flageolots.

Huitres

This is not really a "problem" per se, as meat is served all over Europe. Specifically in France, you can order steak (le bifteck) with french fries (les pommes frites) at nearly, if not all, restaurants. My brother and I ordered that meal at nearly every restaurant we were in. Sure, it may be boring and tedious to some, but since you have indicated being a "burger boy" you might as well stick with what you already like! Adding a "Salade Nicoise" (tuna salad) or french onion soup will round out your meal perfectly. Bon Appetit!

Tulips

Degas, some restaurants serve a hamburger a cheval, which is not, as you might think, a hamburger made of horsemeat, but rather a hamburger with a fried egg on top. With some pomme frites, this sounds like just the thing you might like! Hamburgers are usually served very rare (if not raw as in steack tartare; do not ask for steak tartare to be cooked well-done!)
I find steaks in the US far better than what is usually served in France.
Look on the menu for poulet de Bresse; excellent roast chicken. And for dessert have tarte tatin (warm apple tart); especially popular this time of year.

Degas

Thanks for all the additional suggestions. I'm compiling a list to try and will really make a sincere effort to eat better on my next trip.

hansikday

degas, try this one:

Chicken with Lyonnaise sauce

Melt the butter in a fried pan.

When the butter reach a light brown colour add the pieces of the chicken.

Cook the pieces over a fast heat.

Add to the chicken a tomato, cut into slices with the mushrooms, and the glasses of white wine and Cognac.

Salt and pepper.

Cover your meal and let it slow-cooked for 20 minutes.

Put the pieces of the chicken in a dish.

Add to the sauce at the last minute some parsley and some minced garlic.

Once your sauce has been reduced, pour it over your meat and serve.