gertie
Full Member
Paris je t'adore!
Posts: 225
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Post by gertie on Feb 4, 2010 10:53:06 GMT -5
So ok yes this is a blog entry (and not a very well done one) but I posted it to make it easy for me to find it later from my cell phone so I thought I would share it here. This is a list of all the cheap and free things I have run across I think I might like to do in Paris. I would love it if everyone added their own post of something not on this list they suggest which is low cost, or better still, free. |
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Post by jo on Feb 4, 2010 11:18:06 GMT -5
Thanks Gertie, that's worth an exalt from me! I will bookmark this entry for myself as well.
Jo
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Post by Shoesy on Feb 4, 2010 13:42:45 GMT -5
Window shopping is free.  |
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Post by kerouac on Feb 20, 2010 14:53:43 GMT -5
On so many of these websites, I see people gushing about La Grande Epicerie at the Bon Marché or Lafayette Gourmet at Galeries Lafayette. d**n it, they are just overpriced supermarkets. I doubt if people go for groceries or "picnic supplies" to Macy's or Bloomingdales in the U.S.
If you are looking for provisions for a rental flat or just a picnic in Paris, go to a normal supermarket!
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Post by holger on Feb 20, 2010 15:54:28 GMT -5
We browsed the food shops at both stores and purchased some baked goods at Bon Marche. They were overpriced and not as fresh as from our local places. All in all, it was more fun and we got better quality at the small shops and the open markets near our apartment. It took longer than finding things in one large place but I prefer it.
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Post by Anne on Feb 21, 2010 13:11:20 GMT -5
On so many of these websites, I see people gushing about La Grande Epicerie at the Bon Marché or Lafayette Gourmet at Galeries Lafayette. d**n it, they are just overpriced supermarkets. I doubt if people go for groceries or "picnic supplies" to Macy's or Bloomingdales in the U.S. If you are looking for provisions for a rental flat or just a picnic in Paris, go to a normal supermarket! Well, my daughter does indeed go for picnic supplies at La Grande Epicerie, and she is a student on a budget. And since she mentionned the Grande Epicerie's sandwiches on the cuisine program that she has on her campus' radio, some of her fellow students are to be found there too, although some of them must have known about it previously ... ourparisforum.com/index.cgi?board=restaurants&action=display&thread=3628 |
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Post by Happygoin on Feb 22, 2010 8:56:03 GMT -5
I may have gushed about La Grande Epicerie, but it was never because it is inexpensive! I go there every time I'm in Paris to bring home "ingredients" that you either can't find in the US, or they are vastly inferior to French products. For example, the boullion cubes. They actually have flavor, where the ones in the US are mostly salt. Or the great variety of spices, the excellent quality of the tinned food, and the wonderful jams and grains. I realize you can get most of this elsewhere, but it's one-stop shopping at LGE. And I've finally learned to bring an extra empty carry-on sized bag to bring all the loot home with me.
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Post by Jody on Feb 22, 2010 9:16:58 GMT -5
Happy, I should have thanked you before now. I bought some of the French boullion cubes on your suggestion and they are really superior. I have them on my list for next trip
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Post by PariS on Feb 22, 2010 10:20:27 GMT -5
Happy, I should have thanked you before now. I bought some of the French boullion cubes on your suggestion and they are really superior. I have them on my list for next trip Me too! I just stocked up ;D Love them. Can anyone tell me the difference between "bouillon de poule-au-pot" and "bouillon de volaille". They both have a picture of a chicken on them |
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Post by Happygoin on Feb 22, 2010 10:53:34 GMT -5
You're welcome, both of you. Luckymama was a surprised convert as well. I've wondered the same thing, Annette. Maybe Anne knows. Btw, there is also a very good vegetable cube made with olive oil. It's a really good addition when you want to stretch some soup. I've used it with both chicken stock and vegetable stock and it works in both. I always wonder what the clerks in LGE think when I check out with 6-8 boxes of the stuff  |
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Post by Anne on Feb 22, 2010 11:04:44 GMT -5
Poule-au-pot is a hen cooked in a broth with carrots, leeks, turnips and various spices. It's a very ancient dish, back to a time when most people couldn't afford to eat young chicken. Boiling hens which were too old to lay eggs was a good way to tenderize the meat  . So bouillon de poule au pot is supposed to taste more of vegetables than regular bouillon de volaille, which tastes only of meat and spices. Same difference between bouillon de pot-au-feu and bouillon de boeuf. By the way, I usually buy organic bouillon cubes (brand Bjorg), since the ingredients of the regular ones are not very attractive, many taste enhancers and undetermined aromas ... |
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Post by Happygoin on Feb 22, 2010 12:06:21 GMT -5
Ah, thanks for the explanation, Anne. (I knew you'd know  ) I'll have to look for the organic brand in May. |
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Post by holger on Feb 22, 2010 13:31:44 GMT -5
You have just given me some great ideas for gifts to bring back from Paris. The organic boullion cubes will make great stocking stuffers and also gifts for friends who like to cook. Of course, will get some for us as well. And they will be easy to pack!
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Post by Shoesy on Feb 22, 2010 13:43:35 GMT -5
Not that I'm really into cooking (an understatement !), but all this talk is making me wonder if those French bouillon cubes are really better than the soup powder that I use to enhance the flavor of chicken soup. |
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Post by Happygoin on Feb 22, 2010 14:09:22 GMT -5
Shoesy, I don't know the soup powder you use now, but why not buy a box when you're in Paris and try the cubes out? They're very inexpensive.
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Post by PariS on Feb 22, 2010 14:49:14 GMT -5
Thanks Anne! I'll have to look for the organic ones, too. One thing I use the bouillon cubes for is to flavor up a quick pan sauce to serve over a sauteed chicken breast or little steak--slice a scallion and cook alongside the meat, then when it's all done, remove the meat, add a bit of hot water to deglaze the pan (or wine for you lushes ), dissolve a bouillon cube in the mixture and add a splash of cream at the end. Do that with a regular bouillon cube from the States and it's way too salty to enjoy. |
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Post by Jody on Feb 22, 2010 15:21:45 GMT -5
What a good idea, Annette. I make about the same sauce but I boil down beef broth or chicken to concentrate. Adding the cube would be a lot easier. I then add some green peppercorns if it's for steaks
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Post by GitteK on Feb 22, 2010 15:40:28 GMT -5
Annette, that's the way we make pan sauces too. Only the health prophets get a fit, if they see it: making a sauce from the pan "drippings" (perhaps from the dreaded butter even !) and then adding cream - both going straight into your arteries, sticking to the inside and never leaving again !
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Post by framboiseetrose on Feb 22, 2010 16:07:39 GMT -5
Like most of you, I always have a few boxes of those cubes in my suitcase but now, I will be more discrimenate amnd buy the Bjorg organic ones...... Merci, Anne! The only thing I'm dreading is the just one checked-in bag for "Classe Voyageur" at Air France. I will really miss the 2 bag allowance....... Tant pis pour moi!
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Post by PariS on Feb 22, 2010 18:01:43 GMT -5
Only the health prophets get a fit, if they see it: making a sauce from the pan "drippings" (perhaps from the dreaded butter even !) and then adding cream - both going straight into your arteries, sticking to the inside and never leaving again ! Yeah...that's why I don't do it too often! But once in awhile, what the heck?  |
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. So bouillon de poule au pot is supposed to taste more of vegetables than regular bouillon de volaille, which tastes only of meat and spices. Same difference between bouillon de pot-au-feu and bouillon de boeuf. 
)
hahahha