tag:blogger.com,1999:blog-3591298.post7091137801961395914..comments2023-07-09T01:48:47.511-06:00Comments on (usually barefoot) meg: VichyssoiseUnknownnoreply@blogger.comBlogger11125tag:blogger.com,1999:blog-3591298.post-72757763931066340852007-07-13T15:14:19.000-06:002007-07-13T15:14:19.000-06:00potato peels, any potato that didn't break dow...potato peels, any potato that didn't break down all the way, and any fibrous parts of the leeks or onion that remain.Meg Dunnhttp://barefootmeg.multiply.comnoreply@blogger.comtag:blogger.com,1999:blog-3591298.post-4926835025707950932007-07-13T14:06:15.000-06:002007-07-13T14:06:15.000-06:00Good suggestion. My only magazine input has been &...Good suggestion. My only magazine input has been "Linux Magazine" and "Fangoria". I should put food reading into the mix as well...Darryl Piercehttp://mcpierce.multiply.comnoreply@blogger.comtag:blogger.com,1999:blog-3591298.post-11456545129314089192007-07-13T14:05:21.000-06:002007-07-13T14:05:21.000-06:00What, at the point, is being extracted? If the pot...What, at the point, is being extracted? If the potatoes have pretty much disintegrated, are you taking out the onions?Darryl Piercehttp://mcpierce.multiply.comnoreply@blogger.comtag:blogger.com,1999:blog-3591298.post-8100309176985144062007-07-13T08:10:58.000-06:002007-07-13T08:10:58.000-06:00this is why you should subscribe to saveur. ;-)this is why you should subscribe to saveur. ;-)Meg Dunnhttp://barefootmeg.multiply.comnoreply@blogger.comtag:blogger.com,1999:blog-3591298.post-66144440304203412802007-07-13T08:10:24.000-06:002007-07-13T08:10:24.000-06:00the 4 cups of water is to boil the potatoes and le...the 4 cups of water is to boil the potatoes and leeks in initially. by the time they're done boiling, everything's rather mushy and the potatoes, leeks and water start to become one big mush, which is what you sieve. the cream is later added to this mush (after it's been sieved). so it would be more accurate to say that the cream thickens the water rather than that the water dilutes the cream. although by the time you add the cream to the water mixture, they're both about the same consistency so nothing's really getting diluted consistency-wise. it's the sieving that messed up the consistency (imo). <br /><br />i might have used too little of a sieve (i used a strainer that's essentially a mesh bowl) and i ended up with lots of solids the first time. so i didn't bother straining the stuff the second time because it didn't seem like there was any point.Meg Dunnhttp://barefootmeg.multiply.comnoreply@blogger.comtag:blogger.com,1999:blog-3591298.post-40360019722558810652007-07-13T05:56:01.000-06:002007-07-13T05:56:01.000-06:00I've never made vichyssoise before, so I'm...I've never made vichyssoise before, so I'm not clear on one or two steps. You add 4 cups of water (not listed as an ingredient) and use it to dilute the cream at the end of recipe? And when you strain the first time you press the solids through but not the second time? I'm not sure what that would accomplish, especially given that the potatoes were already boiled for an hour and have pretty much given up any starch and flavor they had by that point. <br /><br />I'm interested in your future Barefootyssoise, though...Darryl Piercehttp://mcpierce.multiply.comnoreply@blogger.comtag:blogger.com,1999:blog-3591298.post-34137937858919713752007-07-13T05:50:02.000-06:002007-07-13T05:50:02.000-06:00Huh, I never knew that. I had always thought vichy...Huh, I never knew that. I had always thought vichyssoise was pure French. Darryl Piercehttp://mcpierce.multiply.comnoreply@blogger.comtag:blogger.com,1999:blog-3591298.post-55200833499987360782007-07-12T23:13:59.000-06:002007-07-12T23:13:59.000-06:00I love those kind of soups (clam chowder is one of...I love those kind of soups (clam chowder is one of my favourite though)Anton Smirnovhttp://mft39.multiply.comnoreply@blogger.comtag:blogger.com,1999:blog-3591298.post-65816117731587847582007-07-12T22:35:09.000-06:002007-07-12T22:35:09.000-06:00Is that paint?Is that paint?XXXX YYYYhttp://marybeth05.multiply.comnoreply@blogger.comtag:blogger.com,1999:blog-3591298.post-4174226523742963672007-07-12T20:08:27.000-06:002007-07-12T20:08:27.000-06:00yup. as the saveur article explains, Vichyssoise ...yup. as the saveur article explains, Vichyssoise was invented in New York City to celebrate the 1917 opening of the roof garden of the city's original Ritz-Carlton Hotel. It was invented by Loius Diat, who was French-born. He named the soup after the city of Vichy, which is where he grew up. But apparently in French "Vichy" usually "connotes a dish made with carrots."Meg Dunnhttp://barefootmeg.multiply.comnoreply@blogger.comtag:blogger.com,1999:blog-3591298.post-23767487758105061182007-07-12T19:53:18.000-06:002007-07-12T19:53:18.000-06:00American?American?Darryl Piercehttp://mcpierce.multiply.comnoreply@blogger.com