I would be eternally grateful for any assistance with the following.
Which vinegar for vinaigrette? It took me years to find a vinegar I love (most too sour). It's Trader Joe's "white balsamic" (which I'm sure is not really Balsamic...). Any recommendations? Comments on "aged red wine vinegar" (which I've never been able to find locally)?
After some years, I've figured out that 15% is similar (?) to half and half at home. But, what about heavy cream? Last time I chose (unwittingly) a carton than was nearly whipped (more suitable to pouring on strawberries - duh, strawberries were pictured on the carton...).
Please no snarky remarks...I prefer Canola oil for salad dressings. Is this available in Paris? What is it called? (I did do some research and so far as I can tell it's called "canola", but is it readily available and nearly flavorless?) Or, any other recommendations for an oil for dressings?
If I wish to prepare oyster stew (and I do), will they shuck the oysters for you?
Okay. This is going to seem ridiculous, I think. But, I use Maille mustard at home. Within the last year, local stores have this new variety labelled "Smooth and Creamy". It looked (in the jar) like a pale (literally) version of "Originale". One day, I bought a jar because I didn't feel like driving around. Turns out, I LOVE this! Is this available in Paris? What is it called in French? (I've tried all the Maille vinegars, buy the way, and they're "OK".)
I'm guessing there may not be a potato masher, food mill, ricer, included in our "equipped" kitchen. Does Picard have "pommes puree"?
Please humor me...I would so much like to prepare a few simple meals during our visit for the joy of shopping for fresh foods and dining "at home".
A millions thanks.