Eluard
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*scooby-doo moment* I knew it! Bijou was Old Mister Withers all along!
Bistro Bijou
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*scooby-doo moment* I knew it! Bijou was Old Mister Withers all along!
unpredictablebijou
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BWAH!
*coffee spew*
I'd have gotten away with it too, if it hadn't been for you meddlin' poets.
bj
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Anschul
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You can absolutely bring Aline. If she loves you, she's ok in my book. The winter thing is problematic though since you're more likely to get 36 months of it than hours around here. Maybe you could just send some dumplings...
Only if I can call you Dumpling.
Turns out AA and I actually met over dumplings, made dumplings the first time we ever cooked together. It's a wonder I don't call her Dumpling, except that she'd hit me on the top of the head (which she can see) if I did. Not a gooey knickname kind of gal.
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Angeline
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Er. Not Dumpling. Sounds like a plump kuchen-baking grandma. I'm only 5'6, but I'll reach up to go upside your head if you call me that again. Lol.
PS I would like your pot sticker recipe though!
UnderYourSpell
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People from Norfolk UK (of which I am one originally) are called Norfolk dumplings and until you have tasted one you haven't lived
champagne1982
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Incredibly edible you? Bwahahahaha...
UnderYourSpell
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Oh gawd I've done it again just reread what I put ....... open mouth and put in foot .... mind you on second thoughts eat me eat me !!
Angeline
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I keep telling eagleyez that about matzoh balls.
Arrgh. I've been editing since early this morning (though I did stop to make the base for pumpkin ice cream and I'm going to start working on dinner soon). The book I'm editing is very interesting in a strange, arcane sort of way but my eyes are starting to cross and I have to finish at least another 50 pages before I quit tonight. Sigh. Back to it.
Homburg
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I keep telling eagleyez that about matzoh balls.
Arrgh. I've been editing since early this morning (though I did stop to make the base for pumpkin ice cream and I'm going to start working on dinner soon). The book I'm editing is very interesting in a strange, arcane sort of way but my eyes are starting to cross and I have to finish at least another 50 pages before I quit tonight. Sigh. Back to it.
Prestige Diner, off the Jersey Turnpike exit 8, is one place we always stop when travelling through Jersey. One reason is because of their matzoh ball soup. No idea how it compares with anyone else's, or how traditional it is. Don't care. It's frikken tasty.
unpredictablebijou
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business before pleasure, meaty boy. Someone in actual need is the only thing that would ever keep me away from your collective tastiness. I'll be nibbling on UYS just the very first chance I get. And I totally feel Angeline; I've done editing like that and I know how it eats the brain.
I'm around. Being a voyeur today mostly, out of necessity. But when I get caught up, I'm comin' in here to put my feet up.
Maybe I can go find little loststar to come be a bartender for a bit so I can just kick back.
Man, Dumpling is an excellent nickname! If no one else wants it, I'll take it until someone likes it better and then give it to them.
bisy backson
bj
Anschul
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Okay, Dumpling (not you, Ange),
Sunday is soup and bread day around here. I've got a big pot of shrimp bisque on the fire, with lots of sherry in it, and a whole grain and sourdough dough working, about to bake. Are we going to pass UYS around for dessert, or should I whip up a bit of zabaglione?
Chef
Sunday is soup and bread day around here. I've got a big pot of shrimp bisque on the fire, with lots of sherry in it, and a whole grain and sourdough dough working, about to bake. Are we going to pass UYS around for dessert, or should I whip up a bit of zabaglione?
Chef
champagne1982
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How's about a little Annie Zabaglione with an aperitif of Affentaler Eis Wein?
UnderYourSpell
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zabaglione spread all over ........
Homburg
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Sourdough.... Mmmmmm....
Angeline
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That's right near where I grew up. One exit past where I'm from. Lol. New Jersey is the only place I know where people identify where they're from by the exit number on the turnpike (or the Garden State Parkway).
Ever been to the Mastoris Diner in Bordentown?
Angeline
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unpredictablebijou
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Seconded, enthusiastically. Champie's always the first with the right answer.
Mantra of the day:
Always choose both.
Chefsickle, you (and Ange and the rest of the fabulous cooks in here) are an answer to a prayer. I just knew if I limped along and faked in here long enough, some real chefs would eventually show up to give the Bistro the food these people truly deserved.
Shrimp bisque and sourdough. Beautiful and zen. I'm in.
*dumpling! yay!*
bj
Anschul
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Okay, people, down. Not you, Hom. UYS is waiting.
Now don't even get me started on matzoh balls (what we in my part of the world call "knaidlach" (and the "K" is NOT silent). I can wax poetic (seriously!) about knaidlach until I drive everyone else out of the room. The matzoh balls are a required course upon arrival in my home village, made today, bought in quart jars with homemade soup, carrots, and onions, at the family business in the heart of South Beach. They've been making them the same way since the late forties, with my grandmother's recipe (at least that's the story you'll get when you show up at the market--the reality is that she couldn't cook a lick, but that's not the way to succeed in the gourmet deli business in Miami Beach.
And with Passover coming up, you all WILL get to sample the matzoh balls sooner than you think. Probably be on the menu the upcoming weekend. They are to die for.
Patience, dear fellows. Nirvana awaits.
Chef
Now don't even get me started on matzoh balls (what we in my part of the world call "knaidlach" (and the "K" is NOT silent). I can wax poetic (seriously!) about knaidlach until I drive everyone else out of the room. The matzoh balls are a required course upon arrival in my home village, made today, bought in quart jars with homemade soup, carrots, and onions, at the family business in the heart of South Beach. They've been making them the same way since the late forties, with my grandmother's recipe (at least that's the story you'll get when you show up at the market--the reality is that she couldn't cook a lick, but that's not the way to succeed in the gourmet deli business in Miami Beach.
And with Passover coming up, you all WILL get to sample the matzoh balls sooner than you think. Probably be on the menu the upcoming weekend. They are to die for.
Patience, dear fellows. Nirvana awaits.
Chef
UnderYourSpell
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Tut we don't get any of this variety of food here or perhaps I have been lving too quiet a life lol I suppose it's available in places like London but not generally ... I've never tasted any of this stuff
Anschul
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Well then, isn't this one set up especially for you. Good thing we have dessert planned.
Homburg
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That's right near where I grew up. One exit past where I'm from. Lol. New Jersey is the only place I know where people identify where they're from by the exit number on the turnpike (or the Garden State Parkway).
Ever been to the Mastoris Diner in Bordentown?
Nope. We found the Prestige completely on accident. We were driving to a friend's wedding in upstate NY and were starving. I'd seen sign after sign for garbage fast food and just couldn't take the idea. I figured we'd see something palatable and just kept driving. Well, there's a dry stretch there, and the stomach was talking, so I just decided to pick the next exit, hope off the turnpike, and Ask A Local. This is an amazingly simple technique I picked up from travelling all over. "Hey, we're starving. Where would you go to eat that's close by?" In this case, the lady in the tollbooth suggested the Prestige. Told us to pass by everything til we got there. As usual with Ask A Local, she was so right. Their menu was amazingly broad, the food was good and plentiful, and the prices were reasonable. Their hours were great too, so we've hit it pretty late at night.
For anyone interesting, it's Exit 8, take the very first ramp on the right, and it's a mile or three on the right. Don't forgot to curse whatever sadistic sonuvabitch designed those roads, as Jew Jersey apparently does not believe in left turns or u-turns. You're in Jersey? Yeah, you get ta make right turns, and you'll like it, capisci?
Angeline
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Those thingies that you have to go around to make a U-turn or a left turn are called "jug handles." Imagine my surprise when I found out they're not everywhere. And you may have noticed that NJ has some of the most awful traffic circles anywhere. When I was in high school we lived in an apartment right down the street from a very busy one. Every Saturday morning I heard at least one crash from there because some nudnick would fail to yield and would get wacked. Every Saturday morning. Without fail.
Try the Mastoris Diner off Exit 7 sometime. Everything is good there, but their breakfasts are really wonderful and every diner gets two mini loaves of homemade bread that they set on the table when you sit down: one sweet cheese bread and one cinnamon bread. It's great road food. People have Mastoris cater their functions just for that damn bread.
Anschul
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I need to talk to you about how to make a good sourdough starter.
Are you critiquing or requesting?
Angeline
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Requesting. It's my beloved's favorite, having grown up in San Franscisco. I've seen recipes for it and I think I can just start some, feed it once a week and wait about ten days to use it, correct? I started baking all our bread a few months ago (I had never made bread before then). I've made farmhouse white, wheat, honey bran, challah (easy cause I remember my mom making it every week), foccacia and rye, but no sourdough yet. Any tips you care to share are gratefully appreciated.
PS I am currently reading Bill Buford's Heat. What a fascinating book!
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