I seriously start jonesing for rugalach during passover - even more than pizza! - any thoughts on making a cream cheese dough that would satisfy both me and halacha????????????

does anyone know of a nursery or garden center that has RAMAPO plants for sale???????

staying at 170 rue marcadet - found great pain au chocolat but n big steaming bowl of cafe au lait - my world is about to crumble arund my ears - must be someplace within walking distance to score very large steaming bowl of the closest thing to mother's milk that there can be - at my age anyway - g0ining t la Grille tnight - trust new management hasn't made too many changes

many thanks for all the help
michael

SIL - the video is enough to answer all of your questions grasshopper

http://envoye-special.france2.fr/les-...

this is a link to a tv documentary that will explain all there is to know about restos, freezers, and the wild and wacky world of prepared cuisine

you could try the Chabad House on the Champs-Elyses

Thankjs all - Theresa says that she will send out the dogs if I am not back by dark!!!!!!

Michael

I am wondering if there are any used book stores who have extensive and/or eclectic collections of cookbooks for sale - (deux semaines et deux jours jusqu'à ce que jusqu'à sillage des flys d'oiseaux grands)

thanks for all the help in making this trip a reality
Michael

Merci beaucoup I'll definitely check out the 11eme

need help finding a reasonably priced, non touristy bistro for dinner when we take our day trip to do all of the typical touristy things in Chartres - I doubt that we will have much time to explore the environs gastronomically, so any suggestions will be greatly welcomed - would prefer to spend around 25E each (sans vin)

thanks for the advice
Michael

I apologize for asking again but one of yu'all hounds posted a reference to an area of Paris where there is a concentration of Jewish/kosher markets - I have been unable to find it now that I am working on referencing the marches I want to visit - the google searches I have run have not been helpful to date - I should have done a better job of bookmarking but didn't - so, again, thanks for your help

Michael

Thanks all for the suggestions - since Theresa is a retired (relatively speaking) teacher of french/math I'm sure that my pronunciation will be spot on by the time we leave for paris ("rhymes with can" "rhymes with can!!!!!!!!" "more pucker!!!!!!!" etc)

Michael

I particularly enjoy floating about an 1/8th of an inch of heavy cream on top of a cup of really good coffee - I have enough of a problem getting this across to servers who only know from 1/2&1/2 (probably haven't ever tasted a real tomatoe either!!!!) - but I have been flumoxed lately trying to figure out how to ask for heavy cream in French - any suggestions that will keep me out of the lost in translation jungle (I once ordered two pain au chocolate in Quebec and got two cups of cocoa)

many thanks for all the help you hounds have been so far in planning the trip

Michael

Bonjour - If the original Lenotre patisserie in Bernay is still open for business it would be a definite stop on my pastry pilgrimage in March - can't seem to find it through google - so I'm not getting my hopes too high

Merci beaucoup
Micheal

but isn't Cecil's the worlds only GLAT TREIF deli??????? you gotta at least give them that

can't beat muffuletta in St. Anthony village this time of year with the trees decorated etc - not too large very darkish - friendly staff - try to reserve a window to the right of the door as you enter - get there early and they have special on house wine - which will also give you time to stroll the village - McCawber's books is a must stop in

2260 Como Avenue Saint Paul,
(651) 644-9116

another thought to add to the mix would be Welsh Whiskey - I believe there are two brands available in Canada - I prefer Prince of Wales
- had a bottle hand carried from London a few years ago much to everyone's delight - it is based on mead so it is really something else

Philly cream cheese has gum added to the cream to enhance the schmear-ability of the product - this was the innovation (?????) that makes cream cheese "PHILLY" - so I am looking forward to trying a mild flavored cream based non-aged cheese -

Were I (as a psychologist) to have myself as a client (perish the thought) I would say that it is more a matter of being caught someplace for longer than a few days where fresh bagels do not exist - not being able to just turn a corner and find freshly boiled and baked golden brown treasures that have been sprinkled generously with poppy seeds - a crust that gently cracks to reveal a dense moist and chewy interior just waiting for a smear of cream cheese, some onion, and an ultra thin slice of lox - the aroma of the ovens transporting me back to my childhood when my father and I would make a pilgrimage late on a Saturday night to watch the bakers form malted dough into perfect circles, submerge them in boiling water for a final proofing and watch them emerge from the ovens - we would buy a dozen or so still warm - I would hold the open bag on my lap as we drove home, their fragrance so enticing that (of course) we had to share at least one soon after we pulled out of the bakery's parking lot -

seats designed to induce multiple turns is nothing new - in Philadelphia of the ''50s a popular lunch chain had their counter stools designed by an orhthopedic surgeon to induce low back pain after 17 minutes - at 20 minutes the pain became, shall we say, a pain

I will schlept some naches for you when I go there

zie gesundt
Michael

Three weeks of the greatest baguettes in the world will be a dream come true - but what should I do if I start jonesing for a water bagel or a bialy???????? will be staying in the 18th on Rue Mercadet

many thanks for interpreting the shorthand

Michael et Theresa

We have been seeing the term "plat ou Plat" on menus - neither Theresa (who frequently passes for French) nor I (who barely passes for human) can figure out this terminology - but I think that it is something important so....... H*E*L*P !!!!!!!!!

many thanks, hounds, for the illucidation

are Groupon resto deals worth the hassle???????

I watched the docu/expose finally - we have same problem here - the economics today are brutal enough in food service so outsourcing has become the only way to control costs (I was at a restaurant show recently and found spagetti and mashed potatoes (both in bags but the mashed potatoes were "guaranteed to be made with
"real" potatoes not dried flakes!!!!!!) - hard boiled eggs come in a tube so every slice is a "center cut" and whole HB'd eggs come in a pail -

anyway, during the program there was a reference to a plaque which is "awarded" to restaurants that avoid outsourced nuke and serve products (at least that is what I understood with my less than adequate french) - where are these plaques displayed ?????? are there any references in web sites to this form of branding????

Filet of Filley -------- YEA OR NEIGH???????? and if yea, where???????

quiite right - we are staying at 170 rue Marcadet - we will have "typical" studio kiitchen - two hotplates and a microwave (which is more than we have when camping on lake superior - so the biggest obstacle will be the logistics involved to eat well at home

the plan (a distillation of the collective wisdom y'all have shared {BTW what is the collective noun for a bunch of chowhounds ??????? [a MASTICATION of ch's ????]}) which is still evolving is to eat lunch out (both grazing at markets and prix fixe) most days with maybe one evening meal out per week in the 30 40 euro range -

came across an interesting tidbit yesterday - found a blog about the yearly best baguette contest - about five of the winners over the years are within a very short walk of our apt - who could ask for more??????

thanks again for all the suggestions/opinions for helping make this trip as special as it can be

Michael et Theresa

the 95 bus runs on the street (Rue Marcadet) where we will be staying and we plan to make the most of our metro passes -Theresa's French is excellent (in Quebec people assume that she is from France until they hear her unaccented English) so getting from here to there won't be too much of a problem

Aplomb (and panache) are two of my best qualities - I was once asked to describe myself in two words (one of those class exercise things) and whimsicly misanthropic seemed to say it all

North African is definitely on the list - around here most of the restaurants rely on "instant" - when I want cous cous that has been steamed above the simmering stew for hours I have to get out my cous cous pol and do it myself -