Perhaps the BEST B1G Forum anywhere, here at College Football Fan Site, CFB51!!!

My wife is still searching for real French bread around here.  I think we have 5-6 kinds of Mustard in the fridge now even though I tell her it is shelf stable.

She had ketchup there for a while also.

Vinegar is pretty wonderful stuff.  Dilute acetic acid.

And how about this alkaline water stuff!!!!!:93:

My i s c & a aggie wife puts ketchup in the fridge and I can't stand cold ketchup, so I keep a separate bottle in the pantry.

As for French bread-- to me, it's a misnomer, or perhaps more accurately, a unicorn.  Because whilst living and working in France, I ate no fewer than two dozen different varieties of bread.  All were French, of course.  There is no such thing as one kind of French bread, not that I could ever identify anyway.

Yup I pick up a new set like this about once per year.  Still can't ever find one when I need it.  It's a very curious thing.

Check your fuse box maybe?

The French bread to me is the standard white bread you get over there at bistros and in sandwiches.

I guess?  I've had French sandwiches at French bistros on baguettes.  I've had them on soft bread.  I've had them on what looks like a country loaf.  

The most standard French bread I experienced over there, I guess, would be a typical baguette that is served at dinnertime.  But even then, there was some variety in the consistency of the crumb, some being softer and fluffier, and some being more dense, which to me is more like Italian bread but there it was, in a French bistro. 

I'm less traveled than you of course in France, but I have a notion of FB that my wife shares.  Maybe it's more related to the taste.

Anyway, now I'm hankering for some chili.

Well she clearly likes one particular thing, and she can't find it.  I can understand that.

I can go to France and they have restaurants that are "Tex-Mex" but they don't have much in common with the Tex-Mex I eat around here.  In typical French fashion, they serve the skirt steak in fajitas almost raw.  Let me tell you, stringy cuts like skirt steak are absolutely terrible, when served rare.  You've got to fully cook them, to reduce the connective tissue and tenderize the meat.  Ideally grilled over mesquite coals, it's the one area where that wood really shines.

FYI you can buy this exact set from Lowes.  

As for French bread-- to me, it's a misnomer, or perhaps more accurately, a unicorn.  Because whilst living and working in France, I ate no fewer than two dozen different varieties of bread.  All were French, of course.  There is no such thing as one kind of French bread, not that I could ever identify anyway.

Their fried potatoes are to die for 

Yup I pick up a new set like this about once per year.  Still can't ever find one when I need it.  It's a very curious thing.

You must have some industrious socks..