Bistro Bijou

[Guest]

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[unpredictablebijou]

Ramble.

Suck it.

oooo you know it makes me giggle when you get all toppy...

bj

eta:

That's Cup'O Highblood Pressure.

bwah!

 

[LeBroz]

*drive-by humping for LeBroz although if I keep this up he'll probably get a restraining order*

bj

No restaining orders on any humping from any Kansas chicks — I spent 4 of the longest years of my life in Kansas {Junction City/Manhattan} so I make allowances.

Dante's Divine Comedy comes to mind...

[Bear in mind that my intro to Kansas came after a 3 year party in Bangkok, followed by another year's party in Washington, DC ............. where's Dorothy's tornado when it's needed?]

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[Guest]

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[Angeline]

When you're cooking for one {and that totally sucks} I find a quick way to clear up a head stuff is with a modified preparation of Ramen. Rather than the 2 cups of water the package calls for, I start with a single cup of water, break up the noodles and add to boiling water, along with 2 raw eggs, the flavor packet, chopped onion greens, and approx 1 tsp crushed red pepper. The worse I feel, the more crushed red pepper I use. It clears everything out, and I do mean everything!

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Yum. I love to doctor up Ramen noodle soup. I always have homemade stock (usually turkey cause I think it tastes richer than chicken stock) frozen in ice cubes. I add about a cup's worth of stock plus a cup of water, chopped scallions and grated parm cheese and freshly ground pepper. That and a salad is probably my favorite lunch. Then I throw out the "spice" packet.

 

[unpredictablebijou]

Bikers With A Heart?

Without Any Helmets.

It IS Kansas, after all.

ohai are u making fun of my valley girl lolspeak again?

Yum. I love to doctor up Ramen noodle soup. I always have homemade stock (usually turkey cause I think it tastes richer than chicken stock) frozen in ice cubes. I add about a cup's worth of stock plus a cup of water, chopped scallions and grated parm cheese and freshly ground pepper. That and a salad is probably my favorite lunch. Then I throw out the "spice" packet.

Gads, you're all so terrifyingly organized and stuff.

My lunch today was crackers, Twizzlers and a V8.

Don't throw out the spice packets! They're great practical joke material when you stick one in with someone's condom collection.

Must skate for dinner now. Y'all are making me hungry. I'm gonna go get served food by a cute waitress. All this leg humping gave me an appetite.

for food, too.

bj

 

[Anschul]

Okay, I know you all've been missing my cooking, but I do coach twelve seven-year-old girls in the finer arts of soccer on Tuesday nights. So sorry. I've also been hiding out from the chicks (I tried calling them women in rhyme and making them heroic, and look how that turned out!) because the sound and the fury hath beheaded the savage beast. Anyway, it seems you all have this under control tonight, a nice chicken-based soup, especially a spicy one, is welcome. I'm torn on the high BP thing. I know it's a good thing to worry about, but I had my 61st b'day physical last week, and my BP was 102/62. So bring on the Ramen. One day I will put up my hot-sour soup. It'll be worth the wait. Anyway, I'll just have a Masala tea, some of these cinnamon biscotti I brought with me (enough here to go around), and maybe a long, slow Patron later.
UYS, no matter whether it's a poem or a ramble (both are noble), I loved it. And Le, I've already done my rant on Kansas. I only was able to make two years and I had to bail. Brownest place I ever saw (my tour was before the jungle, not after). But I do love the way bj waxes poetic about the place. Someone has to.
Peace to all, and I'll sit here in the corner and await someone to notice me in the shadows.
Love you all.

 

[champagne1982]

Ugh... I have to watch my salt intake. If I'm not careful my heart rate goes crazy, PVC's shake the crap outta my aorta and well, my ankles disappear into my shins from edema. So, I'll pass on the "spice" pack too and just help myself to some Angeline turkey broth.

 

[UnderYourSpell]

Hey Leon! Where you been I've missed you!
*humps other leg in synchronisation with Bijou (sorry I just can't call you bj which to me is just something else) with great enjoyment and hopes restraining orders don't apply to sweet English roses*

Cheffi can I come on over to your corner and tamper with your blood pressure? Glad you liked the poem *nudge nudge giggle*

 

[Anschul]

Cheffi can I come on over to your corner and tamper with your blood pressure? Glad you liked the poem *nudge nudge giggle*

Ba...bump.................ba...bump..............ba...bump......................ba...bump
Ba...bump...ba...bump...ba...bump...ba...bump...Ba...bump...ba...bump...ba...bump...ba...bump

 

[Angeline]

Ugh... I have to watch my salt intake. If I'm not careful my heart rate goes crazy, PVC's shake the crap outta my aorta and well, my ankles disappear into my shins from edema. So, I'll pass on the "spice" pack too and just help myself to some Angeline turkey broth.

Well in that case, here, have a lovely steamy bowl of my doctored soup.You want some parm grated into it, a slice of homemade bread on the side? ?

One of the reasons I've stopped eating a lot of processed (well overly processed food) is because there's so much darn salt in it.I don't really have to watch my blood pressure (it's usually around 115/72), but ee's tends to skyrocket when he's in pain (which is most of the time--he just lives with it). I've found that the flavor is much better, too, when salt doesn't predominate (ever notice how it's the main thing you taste in most fast food or frozen dinner stuff?). In that soup, for example, the parm is pretty salty already and adds the flavor that way. And if I want heat I have the chili paste, if I want spicy/smokey I have some dried chipolte peppers that I can grate into the soup.

It makes me happy to know I can control how I want my food to taste as well as what goes into it.

Last night I ended up making a New Jersey style tomato pie (similar to pizza. I made a whole wheat dough (which I think makes better-tasting pizza dough), rubbed a little olive oil on it, added some San Marzano tomatoes (but soon I can plant my own plum tomatoes, and I'ma grow enough to can them this year), added onion, roasted peppers, and three kinds of cheese (not a lot--but three different flavors)--cheddar, parm and ricotta salata. It tasted like home to me--and eyez recovered sufficently to wolf down half of it.

My foodie blurt for the morning.

 

[Anschul]

Welcome to the Bistro, especially all you newbies who have only heard about this fine establishment. Bijou runs an incredibly tight ship here (well, maybe not so incredibly...and maybe not even so tight--lots of leg humping going on yesterday, I do hope this becomes a trend), so we expect you all to be on your best...er most interesting...behavior. Tonight's menu includes a divine rendition of veal Marsala--I call it "Golden Medallions au Veau ala Marsala," in order to make it sound as pretentious as possible--it's really just meat, mushrooms onions, and sauce. I hope none of you are offended by the use of baby animals occasionally, but for those who are, there is a chicken alternative, which will take about fifteen minutes longer to prepare--just sufficient time for the nubile young Bijou to ply you with enough alcohol to make the meal tolerable. I have just finished cutting up a batch of fresh egg noodles on which to serve the entree, which is made with young Vidalia onions and a wonderful batch of cremini mushrooms brought in this morning from Chester County, Pennsylvania. At your table, we'll saute' up some fresh-picked baby spinach, shallots and toasted pignolas (that's pine nuts to the uninitiated), and I believe that dear, sweet Angeline has, in her spare time (irony intended), whipped up a few loaves of something special from her incredible oven.
So sit back, have a drink and a thrill, and enjoy the ride. There will be live entertainment later, but what it is will depend on who is drinking what and how much. Nice to see you.

 

[LeBroz]

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Again, cooking for one is such a tedious bore, so I'm often stocking up on all those processed foods, AKA frozen meals. I'm always on the lookout for something new, always trying something I might not have had before. A few years back I tried a couple of Boston Market's frozen dinners. I never tasted anything with so much salt in it {and this from a former big salt user}; I could not believe that anyone could eat anything like that. Tasted more like food mixed in salt.

I used to add salt to way too many foods; now I prefer to taste more of the natural flavor. The natural contrasts between foods makes up for any lack of salt content.

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[Angeline]

Welcome to the Bistro, especially all you newbies who have only heard about this fine establishment. Bijou runs an incredibly tight ship here (well, maybe not so incredibly...and maybe not even so tight--lots of leg humping going on yesterday, I do hope this becomes a trend), so we expect you all to be on your best...er most interesting...behavior. Tonight's menu includes a divine rendition of veal Marsala--I call it "Golden Medallions au Veau ala Marsala," in order to make it sound as pretentious as possible--it's really just meat, mushrooms onions, and sauce. I hope none of you are offended by the use of baby animals occasionally, but for those who are, there is a chicken alternative, which will take about fifteen minutes longer to prepare--just sufficient time for the nubile young Bijou to ply you with enough alcohol to make the meal tolerable. I have just finished cutting up a batch of fresh egg noodles on which to serve the entree, which is made with young Vidalia onions and a wonderful batch of cremini mushrooms brought in this morning from Chester County, Pennsylvania. At your table, we'll saute' up some fresh-picked baby spinach, shallots and toasted pignolas (that's pine nuts to the uninitiated), and I believe that dear, sweet Angeline has, in her spare time (irony intended), whipped up a few loaves of something special from her incredible oven.
So sit back, have a drink and a thrill, and enjoy the ride. There will be live entertainment later, but what it is will depend on who is drinking what and how much. Nice to see you.

Ooooh Cheffy! I love veal. I can never find it up here at the North Pole (irony intended!). My all-time favorite dinner entree is veal piccata, but here I make it with chicken (pounded thin, but it's still not the same).

I still have some choco ice cream left over from my last batch--egg cream anyone?

 

[Guest]

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[Anschul]

Ooooh Cheffy! I love veal. I can never find it up here at the North Pole (irony intended!). My all-time favorite dinner entree is veal piccata, but here I make it with chicken (pounded thin, but it's still not the same).

I still have some choco ice cream left over from my last batch--egg cream anyone?

Next time, piccata, just for you!!! Cold up there?
xoxoxo

 

[Angeline]

Oh, me too, minus the turkey. Angeline broth!

It's piquant.

 

[Angeline]

Next time, piccata, just for you!!! Cold up there?
xoxoxo

In the 40s, which is springlike for here. It's also very sunny and the monster piles of snow are almost gone. Yay spring! (And for the record, tungtied did indeed call me last night to tell me it's around 70 in Asheville. The beast!)

If you make me veal piccata, I shall follow you around, puppy-like, singing your praises!

 

[Homburg]

See, I don't get it. I need salt to function. My body thrives on red meat and salt. My job has me outside a lot ( ) and I sweat like a horse in the summer, and that is nothing but salt leaving the body. I have gotten good at monitoring it too, and will seek out salt when I recognise that I'm low. This sometimes means having viv brew me some of my cool homemade sugar-free gator-ade substitute (which all my biking friends acknowledge is VASTLY superior to actual gatorade), and sometimes means just mainlining salt by grabbing one of those salt packets and sucking it down with a swig of water. My BP is fine, my heart rate is fine, and my body loves it. It keeps away the dehydration headaches that result from loss of electrolytes.

At home, we don't do too much processed food. I'm pretty big on fresh and whole, and organic where possible, but I add (sea) salt as a seasoning. Like I said, it is how my body is happy. \\Not all "common sense" dietary choices (low salt, low fat, low red meat) are a good idea for everyone, and that is part of the reason why there is an obesity epidemic. If I ate like the FDA suggests, I would be weak, lethargic, fat, and have constant headaches. Learn to listen to your body, and eat what is right for you, not what the FDA says is right for everyone.

NOTE: Champy is obviously listening to her body when she avoids salt. This is a perfect example of what I was saying. My girl in NY eats loads of carbs, and does so because it is is what he body thrives on.

 

[Angeline]

See, I don't get it. I need salt to function. My body thrives on red meat and salt. My job has me outside a lot ( ) and I sweat like a horse in the summer, and that is nothing but salt leaving the body. I have gotten good at monitoring it too, and will seek out salt when I recognise that I'm low. This sometimes means having viv brew me some of my cool homemade sugar-free gator-ade substitute (which all my biking friends acknowledge is VASTLY superior to actual gatorade), and sometimes means just mainlining salt by grabbing one of those salt packets and sucking it down with a swig of water. My BP is fine, my heart rate is fine, and my body loves it. It keeps away the dehydration headaches that result from loss of electrolytes.

At home, we don't do too much processed food. I'm pretty big on fresh and whole, and organic where possible, but I add (sea) salt as a seasoning. Like I said, it is how my body is happy. \\Not all "common sense" dietary choices (low salt, low fat, low red meat) are a good idea for everyone, and that is part of the reason why there is an obesity epidemic. If I ate like the FDA suggests, I would be weak, lethargic, fat, and have constant headaches. Learn to listen to your body, and eat what is right for you, not what the FDA says is right for everyone.

NOTE: Champy is obviously listening to her body when she avoids salt. This is a perfect example of what I was saying. My girl in NY eats loads of carbs, and does so because it is is what he body thrives on.

Hi sweety.

I add sea salt, too, when the other ingredients aren't naturally salty. For example, one of our favorite snacks is popcorn (not microwave--made in a pot the old-fashioned way). I grate parm-reggiano cheese into it (see a pattern here lol--I'm addicted to that cheese), and it tastes pretty salty so I don't add salt to it. No need. And I prefer foods saltier overall than Mr. eyez does, so I tend not to add much to soups and stews and such when I'm cooking, but I may sprinkle some on my plate before I eat.

Homemade gatorade? Do tell. I'd love to try making that. ee's boys are both very into sports and they swill bottles of the stuff when they come home all sweaty and panting after skateboarding, basketball, football, you name it.

 

[Homburg]

Hi sweety.

I add sea salt, too, when the other ingredients aren't naturally salty. For example, one of our favorite snacks is popcorn (not microwave--made in a pot the old-fashioned way). I grate parm-reggiano cheese into it (see a pattern here lol--I'm addicted to that cheese), and it tastes pretty salty so I don't add salt to it. No need. And I prefer foods saltier overall than Mr. eyez does, so I tend not to add much to soups and stews and such when I'm cooking, but I may sprinkle some on my plate before I eat.

Homemade gatorade? Do tell. I'd love to try making that. ee's boys are both very into sports and they swill bottles of the stuff when they come home all sweaty and panting after skateboarding, basketball, football, you name it.

Trying to remember. viv's looking for the recipe, but going from memory it is something like this:

800mg of potassium
2 teaspoons of salt (I think)
Package of Crystal Light or some other unsweetened drink mix (I prefer raspberry)
Water appropriate for your drink mix pack (gallon, etc)

The potassium is from potassium caplets like you get at the store. Salt is by taste, and that is the part I can't recall. The original recipe called for way to much salt, and was rough to drink. The ideal mix tastes a bit salty if you are not sweating. If you start to lose electrolytes, the salty taste dissappears entirely and it just tastes like the nectar of the gods. It's also a good way to tell if you are working hard enough. Does it taste salty? Work harder.

Place salt and potassium caps in a cup of water. Microwave until caps dissolve. Add to the rest of the water along with drink mix. Mix well. Chill.

I prefer raspberry, or citrus blends, as the tartness covers up the potassium taste. Again, when you're working hard, it all tastes lovely anyway. I've been told that crystal light peach iced tea is great at covering, but I find that stuf to be retch-worthy, so I won't touch it.

The thing to stress here is that you need to experiment with the salt content to match your target audience's taste, and to make them aware that it will taste a bit salty and weird until they start sweating. Then the body's need for salt and K will override any weird taste. This is my experience, and that of my friends. Yes, I used to carry extra bottles on hot summer rides, as they would always beg some off of me.

For those old enough amongst us, oooold gatorade was a saltier drink than it is today. It had that salt tang back when it really was a sports drink, and not kool-aid. That is what you are looking for. If you don't mind sugar, just use whatever drink mix you prefer and sweeten to taste. I'm personally ketolytic as possible, and thus want to avoid sugar. The only times I'm comfortable hitting sugar is right after a workout when the body is primed to accept it and I can combine fast-ingesting carbs (maltodextrin or waxy maize) and a fast digesting protein (whey hydrosolate for the win) into a quick drink after the lift/ride (or be lazy and drink a couple of cups of low-fat, no hormone chocolate milk). It does good stuff to your hormonal profiles when done propery, and really makes recovery easier.

ETA: The above recipe is totally from memory. If I find the actual recipe, I'll post it. For now you've got the gist, so you can play around with it.

 

[UnderYourSpell]

Well I often wondered what gatorade was after being sent an email (originating in the US) saying drinking it cured headaches

 

[unpredictablebijou]

I begin today with a very personal, very thorough leg humping for Anschul. Cheffington, Chefosity, Chefinity, Chefubim, doll!

thanks, for everything. You're a great asset to this board. And it is a sign of a successful small business when one needs to recruit additional help to run the place... the Bistro's hoppin' these days, and you're one reason why.

I do love to see everyone behaving and being kind and all that silly shit they tried to teach us about being nice. Or at least diplomatic. Does my little heart great good. And the newbies on the board were very much on my mind when I started this little experiment, o so long ago now. Everyone deserves a little safe space they can go where they aren't going to get in accidental trouble for something they didn't know about...

Kansas is NOT the brownest place in the world, although we do specialize in shades of brown, at least in winter. In the spring we specialize in gold and green. Besides, it's such a variety of color, even in the winter. All the way from black to white, if you look at it with a subtle eye.

That's one thing I say a lot about this place. It's easy enough to go to the mountains, or to the ocean, and say wow, that's beautiful. Any low grade moron can see the impressive beauty in a mountain or an ocean.

But Kansas takes a subtler eye. I think the Flint Hills are one of the most imposing, gorgeous places on earth, at least as far as I've travelled, but one needs to look beyond the obvious to see it. And Kansas takes time; one still picture may not communicate the beauty. You need to see the Long Body, the existence over time, of Kansas to really see it; to drive through the Smoky Valley at dawn, at dusk, at noon, in spring and in autumn, before you know the place the way it deserves to be seen.

And even with all that love, I'll say that Junction City has to be one of the LEAST attractive places in the State, both physically and psychically. Of course you're going to get a horrible impression if that's the only place you've really been.

I was a completely urban child. Detroit, Boston, and the south side of Chicago, and then Kansas City, I was never more than two blocks from a convenience store, my whole life. I've traveled quite a bit and seen some amazing places. But Kansas is the only true Home I've ever had. It's the only place I'll ever say I'm "from." I love that my neighbors are mostly four-leggeds. I love that my commute takes me past horse barns and fields of milo. I love the immense sky, and how it can be doing four or five different things all at once, depending on which direction you look. I love the endless quality of this place.

But don't tell anyone, okay? Residence in Kansas ought to be by invitation only, so it doesn't get too crowded. We tread gently on this land, and hope that it will be equally gentle with us, in its way.

o look I've gone off about it again. Perhaps this is the Travel network, as well as the Food network.

Bienvenue, my babies. I hope your days are being kind and your nights are being beautiful.

bj

 

[loststar]

closer to the sun

So, it doesn't take an absolute genius to see when I am pissed off, moody, and completely down and out. I want to thank every one for humoring my darker side. That said, I am living the good life at the moment, and wanted to share with everyone. The sun is shining, the wind is blowing, the hills are green, and of course the top is down on my car as I speed through the world. I savor this moment, and soak up the energy. There is very little that cant be overwhelmed by a beautiful day, loud music, and a fast convertible. I never thought I would say this, but today I love Kansas

 

[Homburg]

Can't surf on wheatfields
Can't climb em
Can't rappell down em
Can't ski on em
Can't hang-glide from em
Can't fish in em
Can't boat on em
Can't snowmobile on em unless you want to get shot.

So far as I can tell, all you can do with wheatfields is eat the products from em, fuck in em, and drive past em. I can do each of these things in mountainous or coastal environments with equal, if not superior, aplomb.

The upside of this is that someone has to live in Kansas, so it might as well at least be people that enjoy the bucolic splendours of it all. I'll raise a glass of hefeweizen to all you crazy wheat-staters and thank you for this great service to the rest of us.

Just make sure you remember this "Kansas is wunnerful" stuff when winter rolls around again =P