MBK

Great idea, but unfortunately it doesn't quite work that way. The term "butternut" is not used here, despite all of the internet resources suggesting it. These Frenchies, they don't like the American words so much My market guy's suggestion is to go with a courge musquee. I've got a couple of weeks to come up with a better idea, or else, that's my plan.

I'm in search of butternut squash for my Thanksgiving dinner here in Paris, but I have no idea what the French word for butternut squash is. Anyone have any tips? (And/or substitutable squashes if I can't find butternut?) I found something called courge musquee (musk gourd?) that appears to be close; anyone know if I'm in the ballpark there? Thanks! (Don, feel free to move this if there's a more suitable thread...)

Anyone have any dining recs in Tunisia? I'll probably be primarily in Tunis, but haven't figured out whether I'll take any side trips while there.

Max's in Glover Park has the best pumpkin ice cream. If you can't get there, Gifford's can substitute, but it is by no means as good. Send some my way?

Pain au chocolat avec amandes (possibly the world's best pastry, in my book topping the pasteis de belem that ustreetguy believes takes that honor) and a cup of coffee -- celebrating the written exam being over. Will move on to booze later ... it's not even 5p here yet...

A Twix bar and a glass (who am I kidding, more than a glass) of red wine. Second of three written exams is tomorrow, and I need a little sugar to sustain the studying and alcohol to calm the nerves...

That's because in the rest of the world, Daylight Savings was this morning. Your computer must be older than Congress' silly law changing DST in the U.S.

Dude, to the best of my knowledge, champagne has already called her name ... I believe the happy parents may have toted a bottle to the hospital with them Congrats, guys, she's gorgeous. Can't wait to meet the new addition!

Thinly sliced tuna, lightly marinated in garlic- and basil-infused olive oil, more garlic, basil, bay, thyme, salt, pepper, and sugar, served on puff pastry, with a tomato/olive/green peppers/onions medley on the side. A fig-banana tart for dessert. And bittersweet chocolate bread pudding for second dessert. Because really, it isn't a Monday evening without two desserts, right?

Oh, Paulie solo in New Orleans. My favorite show of all time. So, I know Jake already knows this, but Paul's playing at Iota in November (the 11th, I think?). He's New Orleans music at its best, all heart and soul and ... so, go. Go support him, since I can't make it back for the show. And, to make this food-related, maybe order a shipment of po-boys or something from Louisiana, to eat before the show?

Amen. She's also one of the best friends a girl could have.

Aw, Jake, you couldn't send one across the pond?

interesting argument you make re. the height restrictions on buildings in DC being "the biggest problem" or factor in us not having good bakeries. i don't know enough about city planning, but i'd argue that's not necessarily true. building height hasn't impacted the ability of small bakeries to flourish in other cities. paris has few buildings taller than 7 stories, and yet the hausmannian model of first floor business, top floors residential seems to work. and the city is teeming with great small bakeries, butchers, flower markets, etc. of course, the boulangerie is emblematic of french culture, and everyone here supports them (not to mention that i have no idea of the economic or political support that independent boulangeries may get here).

At least as of the first week in June, Teaism most definitely did not serve coffee. When I was there, I often noted mixed-marriages, one with a cup from Teaism, the other with a cup from the Starbucks next door (not that I am condoning that route...)

This makes me unbelievably sad. Brent took good care of me many evenings at the bar at Corduroy, and especially at my going-away party there in May. He made me promise to come into the bar as soon as I returned, and I was looking forward to regaling him with stories of my time in Paris when I got back. I'm so sorry that won't happen.

Fresh basil tagliatelle tossed with creme fraiche. Not a bad midnight snack...

Dangerously Delicious Pies is one of my favorite places. The guy's cool, his pies are fantastic ... almost worth the drive to Baltimore If I remember correctly, he was talking about selling his pies at Dean and Deluca in DC the last time I was there.

Yours looks pretty good too For me, tonight? Lather, rinse, repeat. Plus a chocolate cake with coconut mousse, caramelized pineapple, and mango cream. Two desserts. And madeleines for breakfast tomorrow morning, thanks to my new friends taking basic patisserie. Life is good.

Herb-crusted rack of lamb, with braised endive and potato gratin. Love being a culinary student. For dessert, mango mousse (with a raspberry puree center) atop a biscuit, enrobed in a thin layer of white chocolate. Love being friends with the patisserie students!

I'm not sure if I've become spoiled (probably) by my dining elsewhere, but I have to say I wasn't blown away. We ate there last night and our conclusion was, the chef there knows what he's trying to do, but none of his dishes get there. And some just miss entirely. An asparagus "capuccino" was overly sweet and asparagus didn't even seem like the primary vegetable; a millefeuille of crab and crawfish was thick with mayonnaise; quail was overcooked and salty; and a warm chocolate cake was dried out. (Apparently the scallops with balsamic vinegar were good, though...) The room was pretty, and I was impressed with the menu descriptions, but sadly, not as impressed with execution.

Chocolate babka from Korcarz, and a cup of tea. I feel like I'm at my grandparents' house...

He's right. The fries at Stoney's are lame. But the super grilled cheese? Super. (Similarly, the pastrami dee-lite is a delight. Ah, sandwiches at Stoney's...)

It finally came out in Paris (well, not really ... it opens tomorrow, but there was a sneak preview tonight)! I saw it with some LCB classmates, and we laughed our way through it! The writers/illustrators did great research, as it captured Paris, French chefs, and kitchens here so well! I never see movies more than once, but am pretty sure I'll make it to this one again at some point. I made it a point to avoid this thread for the past month so I could see the movie without any expectations or advance knowledge, and I'm so glad I did ... and I was equally glad to get home tonight and check out what you all thought. As hillvalley wrote, I definitely thought of Don and some others from the board during a few scenes

I know. Still surprised it wasn't mentioned more, that's all!

Maze I'm surprised it hasn't been mentioned more. Had a fantastic meal there last night. Details are on the blog (am too tired to cut and paste them here). Today, snacked at Borough Market (if only I had a kitchen!), lunched at Tayyab, and had dinner at a family friend's Japanese restaurant in Soho. Details on these to come ...