Pics posted.

Coming to you for the lovely Novotel in Amboise. Great view.
Restaurant area is lovely - lots of glass windows overlooking lots of
pretty green grass and a castle.

From my post to my website:
Dinner aboard Air France Flight Number 39 was served shortly after
takeoff:* Champagne, barley salad with cilantro and tuna, bread and
butter, chicken fricassee with mustard accompanied by mashed potatoes
with spinach folded in, red or white white wine, camembert, chocolate
pudding, and chocolate brownie with dehydrated banana chips on top, and
coffee or tea.* It was nice.* Metal flatware and glass wine glass
instead of plastic and plastic.* The pear liqueuer after dinner was very
nice, too. *

And

OK, I'm running out of steam here....
Just returned from dinner in our hotel.* It was very nice:* sliced pork
tenderloin, haricots verts, pommes with chunky cheese mixed in, and a
slice of eggplant with a tomato sauce on top.

--
-Barb, Mother Superior, HOSSSPoJ
Huffy and Bubbles Do France: http://www.jamlady.eboard.com

On Mon, 02 Jun 2008 15:36:56 -0500, Melba's Jammin'
> wrote:

>Dinner aboard Air France Flight Number 39 was served shortly after
>takeoff:* Champagne, barley salad with cilantro and tuna, bread and
>butter, chicken fricassee with mustard accompanied by mashed potatoes
>with spinach folded in, red or white white wine, camembert, chocolate
>pudding, and chocolate brownie with dehydrated banana chips on top, and
>coffee or tea.* It was nice.* Metal flatware and glass wine glass
>instead of plastic and plastic.* The pear liqueuer after dinner was very
>nice, too. *

Sounds first class, errr like you flew first class. In any case,
sounds nice. Did your napkin have a button hole in it?

--
See return address to reply by email
remove the smile first

"Melba's Jammin'" > ha scritto nel messaggio
...
> Pics posted.
>
> Coming to you for the lovely Novotel in Amboise. Great view.
> Restaurant area is lovely - lots of glass windows overlooking lots of
> pretty green grass and a castle.
>
> From my post to my website:
> Dinner aboard Air France Flight Number 39 was served shortly after
> takeoff: Champagne, barley salad with cilantro and tuna, bread and
> butter, chicken fricassee with mustard accompanied by mashed potatoes
> with spinach folded in, red or white white wine, camembert, chocolate
> pudding, and chocolate brownie with dehydrated banana chips on top, and
> coffee or tea. It was nice. Metal flatware and glass wine glass
> instead of plastic and plastic. The pear liqueuer after dinner was very
> nice, too.
>
> And
> -Barb, Mother Superior, HOSSSPoJ

If Paris is in your plans I have no hesitation in recommending "L'Ambassade
de'Auvergne" which is not very far from Place des Vosges on the Arts et
Metiers direction. The star dish I think is the warm lentil salad big
enough to serve the whole table and good enough to recreate and share with
the world. I did not liuke the famous mashed potatoes with cheese, nor the
pot au feu, but the rest of the food was terrific and it wasn't expensive
(for Paris.)

In article >,
"Giusi" > wrote:
>
> If Paris is in your plans I have no hesitation in recommending "L'Ambassade
> de'Auvergne" which is not very far from Place des Vosges on the Arts et
> Metiers direction. The star dish I think is the warm lentil salad big
> enough to serve the whole table and good enough to recreate and share with
> the world. I did not liuke the famous mashed potatoes with cheese, nor the
> pot au feu, but the rest of the food was terrific and it wasn't expensive
> (for Paris.)


Merci, madame. I will present the suggestion to my traveling companion.
:-)
--
-Barb, Mother Superior, HOSSSPoJ
Huffy and Bubbles Do France: http://www.jamlady.eboard.com

Giusi > wrote:

> If Paris is in your plans I have no hesitation in recommending "L'Ambassade
> de'Auvergne"

Yes, now that the daughter of the house has taken over the reins, the
restaurant has been improving again.

> which is not very far from Place des Vosges on the Arts et
> Metiers direction. The star dish I think is the warm lentil salad big
> enough to serve the whole table and good enough to recreate and share with
> the world.

Salade tiède de lentilles vertes du Puy. Yes, it is very good.

> I did not liuke the famous mashed potatoes with cheese,

With garlic, too. It is called aligot and I like it.

> nor the
> pot au feu,

You've been there on a Monday, then. It is when they serve pot-au-feu.
It is not really the dish to order there. One should stick to their
regional specialties. Stuffed cabbage, cabbage salad, cabbage soup with
roquefort, saucisses d'Auvergne with aligot, or beef from Salers are
better bets.

> but the rest of the food was terrific and it wasn't expensive
> (for Paris.)

And there are some wines which are hard to find elsewhere, such as the
white Saint-Pourçain and the red Chanturgue.

Victor

Melba's Jammin' > wrote:

> "Giusi" > wrote:
> >
> > If Paris is in your plans I have no hesitation in recommending "L'Ambassade
> > de'Auvergne"
>
> Merci, madame. I will present the suggestion to my traveling companion.
> :-)

I can also recommend Thoumieux in the 7th arrondissement on rue
Dominique (Métro: Invalides). Their confit de canard (duck confit),
served with garlicky potatoes, is one of the best anywhere.

Down the street, in the direction of the Eiffel Tower, there is another
restaurant specialising in southwestern dishes, La Fontaine de Mars.
They stock Madiran wines from Alain Brumont, probably the best winemaker
in the region. The top wine is Ch. Montus, but Ch. Bouscassé is almost
as good and much more affordable.

Another interesting place is is the recently restored Pharamond in the
1st arr. on rue de la Grande Truanderie (Métro: Les Halles). They
specialise in Normandy dishes, one of them tripes à l mode de Caen. The
Art Nouveau interior is spectacular.

L'AOC, in the 5th arr. on 14, rue des Fossés-Saint-Bernard calls itself
"bistrot carnivore" and that is what it is. The meat, etc. is very
good. They serve roasted bone marrow on toast, among other things.

Le Grand Colbert in the 2nd arr. on rue Vivienne is a good-value (for
Paris) southwestern bistro with a beautiful decor.

If you want to splurge, go to the famous L'Ami Louis in the 3rd arr. on
rue du Vertbois. Everything is prepared as simply as possible, mostly
by roasting or grilling ingredients of the best quality. A single
portion of anything, particularly of foie gras, will easily feed three
or four. They serve great snails, great frog legs, great roast chicken
(maybe the best anywhere), etc. You will pay at least 130 euros a
person, maybe more.

For good food at not so high prices, also consider one of the great
brasseries. Julien, in the out-of-the-way 10th arr. on rue du Faubourg
Saint Denis (Métro: Strasbourg Saint Denis) has a spectacular decor and
good food. Consider also the famous La Coupole in the 14th on
Montparnasse, Bofinger in the 4th near Bastille, Brasserie Flo in the
10th, or Terminus Nord in the 1th.

BTW, reservations are usually needed at all of the above restaurants.

If you want to buy food, go to Lafayette Gourmet, a food hall of
Galeries Lafayette, in the 9th, on blvd. Haussmann, near Opéra Garnier.

For getting around Paris, walk or take métro trains. Purchase a carnet
(pronounced car-neh) of ten tickets for 11.10 euros. A single ticket
costs 1.50 euros.

Bubba

"Victor Sack" > ha scritto nel messaggio
. ..
> Giusi > wrote:
>
>> If Paris is in your plans I have no hesitation in recommending
>> "L'Ambassade
>> de'Auvergne"
>Salade tiède de lentilles vertes du Puy. Yes, it is very good.

How nice to find someone who knows it!
I came home and over time developed the recipe for it, which I have been
serving ever since. Italians usually don't like powerful flavors and most
think mustard is strange, but they all love that salad.
>
>> I did not liuke the famous mashed potatoes with cheese,
>
> With garlic, too. It is called aligot and I like it.

I disliked the runny texture which reminds me of paste, and the dramatic
sheeting off the beating spoon makes it look even more like paste.
>
>> nor the
>> pot au feu,
>
> You've been there on a Monday, then. It is when they serve pot-au-feu.

Perhaps. I probably would not like any restaurant pot au feu, because the
many days in a row cooking that I learned as a child is not really practical
in restaurants, and perhaps in some places not ieven legal. I make it once
a year and invite as many diners as I have chairs. Mine is Bretagne style
with the bag of stuffing, and even though some of the parts look seriously
strange to modern diners, even kids end up eating all the parts. I do try
to do cosmetics to certain meats once cooked before reheating. Their pot au
feu was just like a meat stew unthickened or a particularly chunky soup.

> And there are some wines which are hard to find elsewhere, such as the
> white Saint-Pourçain and the red Chanturgue.
>
> Victor

In this case we let the waiter decide but told him our price limit. We ate
at the big communal table at the rear and ended up sharing tastes of
everything with the other diners at that table, who were all French and all
friendly. AAMOF, I have never experienced the snobbishness and rudeness
people complain of, and I cannot figure out where it comes from. Perhaps
when they break one of the unwritten rules of politeness they take the
severe looks too seriously?

"Victor Sack" > ha scritto nel messaggio

> For getting around Paris, walk or take métro trains. Purchase a carnet
> (pronounced car-neh) of ten tickets for 11.10 euros. A single ticket
> costs 1.50 euros.
>
> Bubba

While you are being so generous, Bubba, can you name a Basque restaurant
that is a block or so away from Bon Marche on the street which divides the
two buildings? For spicy lovers, Basque was a surprising but happy choice,
but neither of us remembers the name.


--
http://www.judithgreenwood.com

Giusi > wrote:

> While you are being so generous, Bubba, can you name a Basque restaurant
> that is a block or so away from Bon Marche on the street which divides the
> two buildings? For spicy lovers, Basque was a surprising but happy choice,
> but neither of us remembers the name.

Let's see... must be M° Sèvres-Babylone... so maybe it was La Taverne
Basque at 45, rue du Cherche-Midi? The location is about right. I have
never eaten there, though.

BTW, I forgot to mention another place I like, the little Vieux Bistro.
In view of its ultra-touristic location, just by the side of Notre Dame,
it may appear an unlikely choice, yet, surprisingly, it is a genuine
article, frequented mostly by the locals. Their civet de canard, duck
stew, is one of the best dishes I have eaten anywhere. It is made in a
traditional way, with duck blood, so the sauce is almost black. It is
an embodiment of savoury succulence. Their wine list is great, too.

Bubba

Giusi > wrote:

> "Victor Sack" > ha scritto
> > Giusi > wrote:
> >
> >> "L'Ambassade de'Auvergne"
> >Salade tiède de lentilles vertes du Puy. Yes, it is very good.
>
> How nice to find someone who knows it!
> I came home and over time developed the recipe for it, which I have been
> serving ever since. Italians usually don't like powerful flavors and most
> think mustard is strange, but they all love that salad.

Care to post your recipe?

> Perhaps. I probably would not like any restaurant pot au feu, because the
> many days in a row cooking that I learned as a child is not really practical
> in restaurants, and perhaps in some places not ieven legal.

Why many days? Do you contrive an "eternal kettle", as described by
Dumas in his Dictionary?

> In this case we let the waiter decide but told him our price limit. We ate
> at the big communal table at the rear and ended up sharing tastes of
> everything with the other diners at that table, who were all French and all
> friendly. AAMOF, I have never experienced the snobbishness and rudeness
> people complain of, and I cannot figure out where it comes from. Perhaps
> when they break one of the unwritten rules of politeness they take the
> severe looks too seriously?

I have never seen any snobbishness or rudeness, either. The "rude
French waiter" is a myth, too, as far as my experience goes.

Victor

On Tue, 03 Jun 2008 12:54:28 -0500, Melba's Jammin'
> fired up random neurons and synapses to
opine:

>In article >,
> "Giusi" > wrote:
>>
>> If Paris is in your plans I have no hesitation in recommending "L'Ambassade
>> de'Auvergne" which is not very far from Place des Vosges on the Arts et
>> Metiers direction. The star dish I think is the warm lentil salad big
>> enough to serve the whole table and good enough to recreate and share with
>> the world. I did not liuke the famous mashed potatoes with cheese, nor the
>> pot au feu, but the rest of the food was terrific and it wasn't expensive
>> (for Paris.)
>
>
>Merci, madame. I will present the suggestion to my traveling companion.
>:-)

Erk! "Traveling companion"? Rob? I mean, inquiring minds want to
know...

Terry "Squeaks" Pulliam Burd
--
"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "meatloaf" with "cox"

"Victor Sack" > ha scritto nel messaggio
...
> Giusi > wrote:
>
>> "Victor Sack" > ha scritto
>> > Giusi > wrote:
>> >
>> >> "L'Ambassade de'Auvergne"
>> >Salade tiède de lentilles vertes du Puy. Yes, it is very good.
>>
>> How nice to find someone who knows it!
>> I came home and over time developed the recipe for it, which I have been
>> serving ever since. Italians usually don't like powerful flavors and
>> most
>> think mustard is strange, but they all love that salad.
>
> Care to post your recipe?

Salade de Lenteilles Auvergnaise

About a pound of large green lentils- or other
1 carrot chopped very fine
1 1/2 small onion chopped fine
2 Tbsp olive oil
2 cubes or spoons of vegetable broth beads or Better than Bouillon
about 2 ounces of country style ham cut into batons of about 1/3 inch by 2?
about 1/4 cup good strong French style mustard
about 2 Tbsp of dry mustard powder mixed with water to form a creamy paste
and left to develop flavor

Warm a large heavy pot, and put in the oil, the carrots, onion and ham.
Sauté' until the onion is clear. Add the lentils, stirring them into the
mixture, then cover with hot water to about an inch over them. Simmer until
the lentils are almost done, adding water as needed, then add salt but keep
it just a little less salty than if you were eating them alone.
Take about 1/3 of the lentils out of the pot and stir in the prepared
mustard. Start stirring in the homemade mustard and tasting. It should go
right up your nose without burning your tongue very badly. Take it all the
way to hot, stirring and tasting, because you have the other lentils to draw
back with if you go too far.
This should jump right on your tongue, make your nose run, and the lentils
should remain firmish. If they break up a bit, add more mustard and then add
back some of the whole ones.
Served warm as a first course, like soup.

It's published on my blog and is very popular. It's also good without the
ham.
>
>> Perhaps. I probably would not like any restaurant pot au feu, because
>> the
>> many days in a row cooking that I learned as a child is not really
>> practical
>> in restaurants, and perhaps in some places not even legal.
>
> Why many days? Do you contrive an "eternal kettle", as described by
> Dumas in his Dictionary?
>
I think that started it, but for me it also is because I cannot lift a huge
stock pot, so I have to cook in a normal sized one and that means one meat
each day, veal, pork, chicken at minimum, reserving and starting the next
day's meat with yesterday's stock. Over time it has evolved to also allow
trimming, removing excess fat, prettifying the meats before they all go into
the now very enriched stock for a final warming.

>>I have never experienced the snobbishness and rudeness
>> people complain of, and I cannot figure out where it comes from. Perhaps
>> when they break one of the unwritten rules of politeness they take the
>> severe looks too seriously?
>
> I have never seen any snobbishness or rudeness, either. The "rude
> French waiter" is a myth, too, as far as my experience goes.
>
> Victor

I think it would make me laugh. There is a cosmetic counter in Florence
famous for rude and dismissive clerks. I keep waiting for one of them to
ignore me so I can give them the service lecture, but they never do!
--
http://www.judithgreenwood.com

"Giusi" > wrote in
:

> Salade de Lenteilles Auvergnaise
>
> About a pound of large green lentils- or other
> 1 carrot chopped very fine
> 1 1/2 small onion chopped fine
> 2 Tbsp olive oil
> 2 cubes or spoons of vegetable broth beads or Better than Bouillon
> about 2 ounces of country style ham cut into batons of about 1/3 inch
> by 2? about 1/4 cup good strong French style mustard
> about 2 Tbsp of dry mustard powder mixed with water to form a creamy
> paste and left to develop flavor
>
> Warm a large heavy pot, and put in the oil, the carrots, onion and
> ham. Saut‚' until the onion is clear. Add the lentils, stirring them
> into the mixture, then cover with hot water to about an inch over
> them. Simmer until the lentils are almost done, adding water as
> needed, then add salt but keep it just a little less salty than if you
> were eating them alone. Take about 1/3 of the lentils out of the pot
> and stir in the prepared mustard. Start stirring in the homemade
> mustard and tasting. It should go right up your nose without burning
> your tongue very badly. Take it all the way to hot, stirring and
> tasting, because you have the other lentils to draw back with if you
> go too far. This should jump right on your tongue, make your nose run,
> and the lentils should remain firmish. If they break up a bit, add
> more mustard and then add back some of the whole ones.
> Served warm as a first course, like soup.
>

I'm guessing you add the stock cubes when you cover with water?

--

The house of the burning beet-Alan

"hahabogus" > ha scritto nel messaggio
...
> "Giusi" > wrote in
> I'm guessing you add the stock cubes when you cover with water?
>
> --

Yes, wonder how I missed that?

In article >,
Terry Pulliam Burd > wrote:

> On Tue, 03 Jun 2008 12:54:28 -0500, Melba's Jammin'
> > fired up random neurons and synapses to
> opine:
>
> >In article >,
> > "Giusi" > wrote:
> >>
> >> If Paris is in your plans I have no hesitation in recommending
> >> "L'Ambassade de'Auvergne" which is not very far from Place des
> >> Vosges on the Arts et Metiers direction. The star dish I think is
> >> the warm lentil salad big enough to serve the whole table and good
> >> enough to recreate and share with the world. I did not liuke the
> >> famous mashed potatoes with cheese, nor the pot au feu, but the
> >> rest of the food was terrific and it wasn't expensive (for Paris.)
> >

> >
> >Merci, madame. I will present the suggestion to my traveling companion.
> >:-)
>
> Erk! "Traveling companion"? Rob? I mean, inquiring minds want to
> know...
>
> Terry "Squeaks" Pulliam Burd

Yeah, him. Huffy/Grumpy. After my $5 euro 20 capuccino after dinner
tonight, I'm not sure where I'll get him to go. We're doing okay
together and we're already 5 days into 9. That's different.
--
-Barb, Mother Superior, HOSSSPoJ
Huffy and Bubbles Do France: http://www.jamlady.eboard.com

Melba's Jammin' wrote:
> In article >,
> Terry Pulliam Burd > wrote:
>
>> On Tue, 03 Jun 2008 12:54:28 -0500, Melba's Jammin'
>> > fired up random neurons and synapses to
>> opine:
>>
>>> In article >,
>>> "Giusi" > wrote:
>>>> If Paris is in your plans I have no hesitation in recommending
>>>> "L'Ambassade de'Auvergne" which is not very far from Place des
>>>> Vosges on the Arts et Metiers direction. The star dish I think is
>>>> the warm lentil salad big enough to serve the whole table and good
>>>> enough to recreate and share with the world. I did not liuke the
>>>> famous mashed potatoes with cheese, nor the pot au feu, but the
>>>> rest of the food was terrific and it wasn't expensive (for Paris.)
>
>>> Merci, madame. I will present the suggestion to my traveling companion.
>>> :-)
>> Erk! "Traveling companion"? Rob? I mean, inquiring minds want to
>> know...
>>
>> Terry "Squeaks" Pulliam Burd
>
> Yeah, him. Huffy/Grumpy. After my $5 euro 20 capuccino after dinner
> tonight, I'm not sure where I'll get him to go. We're doing okay
> together and we're already 5 days into 9. That's different.
Well, if your marriage can withstand the trials and tribulations of
traveling in foreign climes together it can withstand anything.

Miz Anne and I nearly divorced several times when we lived overseas for
five years. She wanted to go to every museum and art gallery on every
continent and I maintained that once we had looked at all the pictures
and statues of naked people there was nothing left worth seeing.

All the pictures taken on our last trip to France all show me sitting in
some sidewalk cafe smoking and drinking good coffee. All except the one
showing me flashing the statue of Eve in the Rodin garden. <BSEG>

Giusi > wrote:
>
> Salade de Lenteilles Auvergnaise
>
> About a pound of large green lentils- or other
> 1 carrot chopped very fine
> 1 1/2 small onion chopped fine
> 2 Tbsp olive oil
> 2 cubes or spoons of vegetable broth beads or Better than Bouillon
> about 2 ounces of country style ham cut into batons of about 1/3 inch by 2?
> about 1/4 cup good strong French style mustard
> about 2 Tbsp of dry mustard powder mixed with water to form a creamy paste
> and left to develop flavor
[snip]

Thank you. I'm going to make it one of these days. Have you ever tried
to use bacon (or pancetta, or guanciale) instead of ham in the recipe?

> I think it would make me laugh. There is a cosmetic counter in Florence
> famous for rude and dismissive clerks. I keep waiting for one of them to
> ignore me so I can give them the service lecture, but they never do!

What is funny, is that it is the same everywhere. There is a (in)famous
old teahouse in Hong Kong, Luk Yu, the last traditional one there. It
is infamous for the way us gwai los are allegedly treated there. I was
most courteously served by an ancient waiter. I did take care to
memorize the Chinese names of a couple of dozen dim sum dishes we wanted
to try, as there is no English menu. One has to do one's part, too.

Victor

Melba's Jammin' > wrote:

> Yeah, him. Huffy/Grumpy. After my $5 euro 20 capuccino after dinner
> tonight, I'm not sure where I'll get him to go.

He ought to divorce you at once!. Cappuccino is a breakfast beverage!

Bubba

On Thu, 05 Jun 2008 15:24:29 -0500, Melba's Jammin'
> fired up random neurons and synapses to
opine:

>Yeah, him. Huffy/Grumpy. After my $5 euro 20 capuccino after dinner
>tonight, I'm not sure where I'll get him to go. We're doing okay
>together and we're already 5 days into 9. That's different.

Uh, Barb...no matter what happens, I'll swear you were with me at the
time.

--

Terry "Squeaks" Pulliam Burd

"Some weasel took the cork out of my lunch!"

-- W.C. Fields

"Victor Sack" > ha scritto nel messaggio
. ..
> Giusi > wrote:
> Thank you. I'm going to make it one of these days. Have you ever tried
> to use bacon (or pancetta, or guanciale) instead of ham in the recipe?
>

Oh good! Yes, I have used pancetta magra for it, but I wouldn't use
guanciale, pancetta grassa or bacon because they have I think too much fat.
Because one of my closest friends is a Buddhist, it is made vegetarian very
often.

> Victor

As to the rudeness, it may be that some forget that cultures differ and what
is polite in one place may not be in another. Reading Miz Barb's account of
her companion's behavior demonstrates someone who thinks money substitutes
for decent behavior. Those are not always American, are unwelcome
everywhere and I suspect that when at home she is equally nasty and gets
secret additions to her menu.

On Thu, 5 Jun 2008 21:04:55 +0200, "Giusi" >
wrote:

>"Victor Sack" > ha scritto nel messaggio
.. .
>> Giusi > wrote:
>>
>>> "Victor Sack" > ha scritto
>>> > Giusi > wrote:
>>> >
>>> >> "L'Ambassade de'Auvergne"
>>> >Salade tiède de lentilles vertes du Puy. Yes, it is very good.
>>>
>>> How nice to find someone who knows it!
>>> I came home and over time developed the recipe for it, which I have been
>>> serving ever since. Italians usually don't like powerful flavors and
>>> most
>>> think mustard is strange, but they all love that salad.
>>
>> Care to post your recipe?
>
>Salade de Lenteilles Auvergnaise
>
>About a pound of large green lentils- or other
>1 carrot chopped very fine
>1 1/2 small onion chopped fine
>2 Tbsp olive oil
>2 cubes or spoons of vegetable broth beads or Better than Bouillon
>about 2 ounces of country style ham cut into batons of about 1/3 inch by 2?
>about 1/4 cup good strong French style mustard
>about 2 Tbsp of dry mustard powder mixed with water to form a creamy paste
>and left to develop flavor
>
>Warm a large heavy pot, and put in the oil, the carrots, onion and ham.
>Sauté' until the onion is clear. Add the lentils, stirring them into the
>mixture, then cover with hot water to about an inch over them. Simmer until
>the lentils are almost done, adding water as needed, then add salt but keep
>it just a little less salty than if you were eating them alone.
>Take about 1/3 of the lentils out of the pot and stir in the prepared
>mustard. Start stirring in the homemade mustard and tasting. It should go
>right up your nose without burning your tongue very badly. Take it all the
>way to hot, stirring and tasting, because you have the other lentils to draw
>back with if you go too far.
>This should jump right on your tongue, make your nose run, and the lentils
>should remain firmish. If they break up a bit, add more mustard and then add
>back some of the whole ones.
>Served warm as a first course, like soup.
>
>It's published on my blog and is very popular. It's also good without the
>ham.
>>

it sounds good, but where does the 'better than bouillon' come in?
with the cooking water, i'm guessing.

also, will it keep a while?

your pal,
blake

"blake murphy" > ha scritto nel messaggio

> it sounds good, but where does the 'better than bouillon' come in?
> with the cooking water, i'm guessing.
>
> also, will it keep a while?
>
> your pal,
> blake
>
In the water, and yes, keep it in the fridge for a week I think. It usually
disappears pretty quickly, plus you can half the recipe handily.

In article >,
"Giusi" > wrote:

> "Victor Sack" > ha scritto nel messaggio
> . ..
> > Giusi > wrote:
> > Thank you. I'm going to make it one of these days. Have you ever tried
> > to use bacon (or pancetta, or guanciale) instead of ham in the recipe?
> >
>
> Oh good! Yes, I have used pancetta magra for it, but I wouldn't use
> guanciale, pancetta grassa or bacon because they have I think too much fat.
> Because one of my closest friends is a Buddhist, it is made vegetarian very
> often.
>
> > Victor
>
> As to the rudeness, it may be that some forget that cultures differ and what
> is polite in one place may not be in another. Reading Miz Barb's account of
> her companion's behavior demonstrates someone who thinks money substitutes
> for decent behavior. Those are not always American, are unwelcome
> everywhere and I suspect that when at home she is equally nasty and gets
> secret additions to her menu.

The one who left the restaurant in a huff? A wealthy man. Eighty-five
years old and without his suitcase since we arrived in France on Monday
morning. It was at our Paris hotel when we arrived today (Friday).

In defense of his concern but most certainly not his manners, we had a
limited amount of time in which to find and eat some lunch. We couldn't
afford much time to wonder if we'd been forgotten. Which, by the bye,
in no way excuses his rudeness to the proprietor.


--
-Barb, Mother Superior, HOSSSPoJ
Huffy and Bubbles Do France: http://www.jamlady.eboard.com

In article >,
(Victor Sack) wrote:

> Melba's Jammin' > wrote:
>
> > Yeah, him. Huffy/Grumpy. After my $5 euro 20 capuccino after dinner
> > tonight, I'm not sure where I'll get him to go.
>
> He ought to divorce you at once!. Cappuccino is a breakfast beverage!
>
> Bubba

Like you know everything! Hah! Our best deals on Coke have been from
our bus driver, Leo. He sells a can can for a dollar, US, or for one
Euro. And he doesn't mind if you pay with a dollar.

--
-Barb, Mother Superior, HOSSSPoJ
Huffy and Bubbles Do France: http://www.jamlady.eboard.com

"Melba's Jammin'" > ha scritto >
> Like you know everything! Hah! Our best deals on Coke have been from
> our bus driver, Leo. He sells a can can for a dollar, US, or for one
> Euro. And he doesn't mind if you pay with a dollar.
>
> --
> -Barb,

Barb it worries me that you are being driven by someone that dumb. You
cannot buy a can of Coke in a supermarket here for $1 equiv. He must be
looking for a nice tip.

"Melba's Jammin'" > wrote

> Like you know everything! Hah! Our best deals on Coke have been from
> our bus driver, Leo. He sells a can can for a dollar, US, or for one
> Euro. And he doesn't mind if you pay with a dollar.

But does he have Tab??

nancy

Melba's Jammin' > wrote:

> He sells a can can for a dollar, US, or for one
> Euro.

Well, a can can performed by a bus driver called Leo probably isn't
worth much more than that.

And I maintain that cappuccino is a breakfast beverage and that Rob
ought to divorce you for drinking it after dinner. You may end up
marrying Leo.

Bubba

In article >,
(Victor Sack) wrote:

> Melba's Jammin' > wrote:
>
> > He sells a can can for a dollar, US, or for one
> > Euro.
>
> Well, a can can performed by a bus driver called Leo probably isn't
> worth much more than that.
>
> And I maintain that cappuccino is a breakfast beverage and that Rob
> ought to divorce you for drinking it after dinner. You may end up
> marrying Leo.
>
> Bubba


My bad, Bubba Vic. That's supposed to be "can of Coke." I don't know
how I managed to screw that up.
As for marrying Leo, I think he's taken. Maybe I'll inquire. "-)
--
-Barb, Mother Superior, HOSSSPoJ
Huffy and Bubbles Do France: http://www.jamlady.eboard.com

In article >,
"Nancy Young" > wrote:

> "Melba's Jammin'" > wrote
>
> > Like you know everything! Hah! Our best deals on Coke have been from
> > our bus driver, Leo. He sells a can can for a dollar, US, or for one
> > Euro. And he doesn't mind if you pay with a dollar.
>
> But does he have Tab??
>
> nancy


No, dammit!
--
-Barb, Mother Superior, HOSSSPoJ
Huffy and Bubbles Do France: http://www.jamlady.eboard.com

In article >,
"Giusi" > wrote:

> "Melba's Jammin'" > ha scritto >
> > Like you know everything! Hah! Our best deals on Coke have been from
> > our bus driver, Leo. He sells a can can for a dollar, US, or for one
> > Euro. And he doesn't mind if you pay with a dollar.
> >
> > --
> > -Barb,
>
> Barb it worries me that you are being driven by someone that dumb. You
> cannot buy a can of Coke in a supermarket here for $1 equiv. He must be
> looking for a nice tip.

I don't think he's dumb, Judith. And he will get a nice tip. I've
spoken to him about his price and the response was, "It's a service, not
a profit-making venture." He sells a can of beer for a dollar OR a
euro, as well.

--
-Barb, Mother Superior, HOSSSPoJ
Huffy and Bubbles Do France: http://www.jamlady.eboard.com

On Fri, 6 Jun 2008 20:07:04 +0200, "Giusi" >
wrote:

>
>
>
>"blake murphy" > ha scritto nel messaggio
>
>> it sounds good, but where does the 'better than bouillon' come in?
>> with the cooking water, i'm guessing.
>>
>> also, will it keep a while?
>>
>> your pal,
>> blake
>>
>In the water, and yes, keep it in the fridge for a week I think. It usually
>disappears pretty quickly, plus you can half the recipe handily.
>

well, i saved the recipe because it sounds appealing. i shall report
back if i try it out.

your pal,
blake

Dea Barb,

I LOVE reading about your travels- all of it- and the food and you are
so funny. Hope Huffy is behaving! Sorry the euro is so dismal.
Yikes!!

Keep having fun.

aloha,
Cea
roast beans to kona to email
farmers of Pure Kona

I'm enjoying your travel stories so much. I am assuming that you brought
your lap top with you. Was it very much of a pain going through security
and all that?

I'm going to Europe in the Fall and would sure like to have my own WiFi
enabled gizmo with a word processor on it. My laptop is old and heavy,
though and I don't know much about small substitutes.

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

"Janet Wilder" > ha scritto nel messaggio
...
> I'm enjoying your travel stories so much. I am assuming that you brought
> your lap top with you. Was it very much of a pain going through security
> and all that?
>
> I'm going to Europe in the Fall and would sure like to have my own WiFi
> enabled gizmo with a word processor on it. My laptop is old and heavy,
> though and I don't know much about small substitutes.
>
> --
> Janet Wilder

You can use InternetTrain cards all over. Of course you can use individual
internet cafes, too, but with the Train the same card takes you to lots of
places.

Lots of hotels have a computer you can use for free. It would help to know
the language, however. Even then, the keyboard is different, so the rule
is: be flexible or carry a notebook.

On Sun, 8 Jun 2008 11:16:43 +0200, "Giusi" >
wrote:

>You can use InternetTrain cards all over.

New term.... what's that and how much does it cost?

--
See return address to reply by email
remove the smile first

"sf" <.> ha scritto nel messaggio
...
> On Sun, 8 Jun 2008 11:16:43 +0200, "Giusi" >
> wrote:
>
>>You can use InternetTrain cards all over.
>
> New term.... what's that and how much does it cost?
>

It's a chain and I don't really know the cost. I just know a lot of people
use it and leave the cards here at my house in case I ever need it. But I
never have needed it, since I pretty much unplug when traveling. From who
leaves the cards here, I think it must be reasonably priced.

On Sat, 07 Jun 2008 10:38:02 -0500, Melba's Jammin'
> wrote:

>In article >,
> "Giusi" > wrote:
>
>> "Melba's Jammin'" > ha scritto >
>> > Like you know everything! Hah! Our best deals on Coke have been from
>> > our bus driver, Leo. He sells a can can for a dollar, US, or for one
>> > Euro. And he doesn't mind if you pay with a dollar.
>> >
>> > --
>> > -Barb,
>>
>> Barb it worries me that you are being driven by someone that dumb. You
>> cannot buy a can of Coke in a supermarket here for $1 equiv. He must be
>> looking for a nice tip.
>
>I don't think he's dumb, Judith. And he will get a nice tip. I've
>spoken to him about his price and the response was, "It's a service, not
>a profit-making venture." He sells a can of beer for a dollar OR a
>euro, as well.

now you're talking.

your pal,
blake

On Sun, 8 Jun 2008 11:16:43 +0200, "Giusi" >
wrote:

>"Janet Wilder" > ha scritto nel messaggio
. ..

>You can use InternetTrain cards all over. Of course you can use individual
>internet cafes, too, but with the Train the same card takes you to lots of
>places.
>
>Lots of hotels have a computer you can use for free. It would help to know
>the language, however. Even then, the keyboard is different, so the rule
>is: be flexible or carry a notebook.
>
Yes the European keyboard is so different!! I was happy when our
place in Paris had a computer but typing on it was a trial. The next
time, I think I'd take our laptop despite its cumbersome-ness.

Just my $.02.

aloha,
beans
roast beans to kona to email
farmers of Pure Kona

No such thing as a European keyboard, there are many variants depending
on the version of whatever language is spoken in the country.

Steve
(typed on his AZERTY)





wrote:

> Yes the European keyboard is so different!!

On Sun 08 Jun 2008 11:17:55a, Steve Y told us...

> No such thing as a European keyboard, there are many variants depending
> on the version of whatever language is spoken in the country.
>
> Steve
> (typed on his AZERTY)
>
>
>
>
>
> wrote:
>
>> Yes the European keyboard is so different!!
>

Yes, there is such a thing as a European keyboard, which is usually offered
with multilingual extensions.

There are also numerous dedicated single language keyboards for specific
European languages, as there are also various Asian keyboards.

--
Wayne Boatwright
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Sunday, 06(VI)/08(VIII)/08(MMVIII)
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Tact is for weenies.
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