Episode 1 - Resources

We'll use this post to share links, resources and other information that we talked about in the show, as well as a bunch of other stuff we couldn't get to. If you've got a resource that you'd like to share, let us know and we'll bake it in to this post.

Asterix



One of Sal's favorites, you can read a translated version of the very first Asterix volume here (care of Google Book Search). You can learn about the history of Asterix here, and pick up a few copies for yourself here.

I'm also a big fan of Tintin and Lucky Luke. The Belgian tradition of large-format hardcover comics is also something you should check out. 


Vinaigrette

There are as many vinaigrette recipes as there are houses in France. You can noodle around the web and find Top 10 Lists and even videos on the topic.

But you, dear listener, don't need to do that because here's the best of them all. I encourage you to play with this until you find the proportions that work best for you.

• 1 clove of fresh garlic, minced finely (get rid of any nasty green cores)
• A pinch of sea salt
• Three or four twists of ground pepper
• A heaping half-teaspoon of Dijon mustard - using a little less is OK
• 1/4 cup white wine vinegar
• 3/4 cup good olive oil

Smoosh together the garlic, salt, pepper and mustard in a wide-mouthed jar or decent-sized glass bowl. I like to use the back of a spoon.

When that's nicely homogenized, pour the vinegar into the garlic/salt/pepper/mustard mixture and mix it up until it's smooth.

Then slowly pour in the oil as you continue to mix until emulsified. Taste from time to time until you've got a flavor you like, you may need to adjust the salt and pepper. No fingers.

One variant I've used and like is to mix rice wine vinegar in with the white wine vinegar, and mix vegetable oil with the olive oil. It all depends what you like.

Pour some of this elixir of the gods into the bottom of a salad bowl, put the salad greens on top, then set the whole thing aside until the end of your meal. Then go ahead and toss everything together and serve with your cheese. 


Cheese

Speaking of cheese, here's where I got that Top 10 French Cheese list that Sal was making fun of. There's also a really strong cheese culture here in America that you can explore, and you don't need one of those foam cheese hats to do it. Valley Shepherd Creamery in Long Valley, NJ is one of my favorites - if you've got a favorite of your own let us know. 


The Big List of Audience Recommendations

Opinel Knives - still the best for your everyday need to cut things up. I'm a big fan of the Opinel #8.

Édith Piaf - France's greatest popular singer. Here's a cool video of her performing Non, je ne regrette rien.

(I'll add more as I dig them up - but I'd really like to add yours, so let's hear from you)