Vichyssoise

<[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

There is this one chef I work with who swears up and down that
vichyssoise is a fish stew. Everyone else, including myself, says
it's a potato and leek soup served cold. I suggested he might be
thinking of bouillbaisse but he swears that vichyssoise is a fish
stew, at least to a French person it is. Has anyone ever heard of
vichyssoise being refered to anything other than cold potato soup? I
saw one recipe that had crab meat in it but the crab meat was simply
an addition and not part of the basic recipe. I cannot find any
reference on the internet that says vichyssoise can be a fish stew.

Your chef friend needs to lay off the booze, and you are correct. Someone
will now come along and show us the one in a zillion exception, but we can
ignore that.

Quoted message said:

There is this one chef I work with who swears up and down that
vichyssoise is a fish stew. Everyone else, including myself, says
it's a potato and leek soup served cold. I suggested he might be
thinking of bouillbaisse but he swears that vichyssoise is a fish
stew, at least to a French person it is. Has anyone ever heard of
vichyssoise being refered to anything other than cold potato soup? I
saw one recipe that had crab meat in it but the crab meat was simply
an addition and not part of the basic recipe. I cannot find any
reference on the internet that says vichyssoise can be a fish stew.

I thought it was cold spinach soup, then i went and looked it up....leek
and potato.
--
JL

Quoted post said:

There is this one chef I work with who swears up and down that
vichyssoise is a fish stew. Everyone else, including myself, says
it's a potato and leek soup served cold. I suggested he might be
thinking of bouillbaisse but he swears that vichyssoise is a fish
stew, at least to a French person it is. Has anyone ever heard of
vichyssoise being refered to anything other than cold potato soup? I
saw one recipe that had crab meat in it but the crab meat was simply
an addition and not part of the basic recipe. I cannot find any
reference on the internet that says vichyssoise can be a fish stew.

The only thing fishy here is that someone would show up and claim that a
chef he works with thinks vichyssoise is fish stew.

Quoted message said:

There is this one chef I work with who swears up and down that
vichyssoise is a fish stew.

That's Fishysoise.

That probably why he thinks its made of fish - because it sounds
fishy.

-sw

Quoted post said:

There is this one chef I work with who swears up and down that
vichyssoise is a fish stew. Everyone else, including myself, says
it's a potato and leek soup served cold. [snip]

Okay, he's wrong but it's not a big deal, particularly if he learned
his trade through experience rather than from a "culinary academy" of
some kind. He just misunderstood somebody, sometime. Doesn't mean
he doesn't know lots of other useful things you can learn from. -
aem

"aem" <[email hidden]> wrote

Quoted message said:

Quoted post said:

There is this one chef I work with who swears up and down that
vichyssoise is a fish stew. Everyone else, including myself, says
it's a potato and leek soup served cold. [snip]

Okay, he's wrong but it's not a big deal, particularly if he learned
his trade through experience rather than from a "culinary academy" of
some kind. He just misunderstood somebody, sometime. Doesn't mean
he doesn't know lots of other useful things you can learn from.

If nothing else it sounds as if he's been pushed into a corner
about it, why not just let it drop.

nancy

Quoted message said:

There is this one chef I work with who swears up and down that
vichyssoise is a fish stew. Everyone else, including myself, says
it's a potato and leek soup served cold.

Dismiss the chef. Crème vichyssoise glacée, basically just a version of
potage Parmentier served cold, was a creation of sorts of Louis Diat, a
great French chef at the Ritz-Carlton Hotel in New York, in 1917. In
his "Gourmet's Basic French Cookbook" he remembers how his mother added
cold milk to her leek and potato soup on hot days. "Hotel Bemelmans" by
Ludwig Bemelmans describes, at least in part, I believe, some of the
goings-on at the Hotel at the time of Diat.

Victor

On Mon, 06 Aug 2007 20:23:57 -0700, aem <[email hidden]>
magnanimously proffered:

Quoted message said:

Quoted post said:

There is this one chef I work with who swears up and down that
vichyssoise is a fish stew. Everyone else, including myself, says
it's a potato and leek soup served cold. [snip]

Okay, he's wrong but it's not a big deal, particularly if he learned
his trade through experience rather than from a "culinary academy" of
some kind. He just misunderstood somebody, sometime. Doesn't mean
he doesn't know lots of other useful things you can learn from. -
aem

Then he should refer to himself as a "cook" rather than a "chef."

Otherwise, it's like someone who taught himself first-aid - but
doesn't know how to perform an endoscopic sphincterotomy - calling
himself a surgeon.

--

una cerveza mas por favor ...

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Wax-up and drop-in of Surfing's Golden Years: <http://www.surfwriter.net>
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

<[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

There is this one chef I work with who swears up and down that
vichyssoise is a fish stew. Everyone else, including myself, says
it's a potato and leek soup served cold. I suggested he might be
thinking of bouillbaisse but he swears that vichyssoise is a fish
stew, at least to a French person it is. Has anyone ever heard of
vichyssoise being refered to anything other than cold potato soup? I
saw one recipe that had crab meat in it but the crab meat was simply
an addition and not part of the basic recipe. I cannot find any
reference on the internet that says vichyssoise can be a fish stew.

You are right. Vichissoise it's a soup with potatoes and leeks.
Bouillabaisse it's a marsigliese fish soup.
I have never heard of a vichissoise with fish.

--
Kisses
Pandora

On Tue, 7 Aug 2007 08:05:40 +0200, "Pandora" <[email hidden]>

Quoted message said:

<[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

There is this one chef I work with who swears up and down that
vichyssoise is a fish stew. Everyone else, including myself, says
it's a potato and leek soup served cold. I suggested he might be
thinking of bouillbaisse but he swears that vichyssoise is a fish
stew, at least to a French person it is.

Quoted message said:

You are right. Vichissoise it's a soup with potatoes and leeks.
Bouillabaisse it's a marsigliese fish soup.
I have never heard of a vichissoise with fish.

Not only that, it is American, invented by a Louis Diat back in 1917.
He was a chef at the Ritz Carlton in NYC, and based it on his memories
of potato and leek soup.

Christine

"Christine Dabney" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

On Tue, 7 Aug 2007 08:05:40 +0200, "Pandora" <[email hidden]>

Quoted message said:

<[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

There is this one chef I work with who swears up and down that
vichyssoise is a fish stew. Everyone else, including myself, says
it's a potato and leek soup served cold. I suggested he might be
thinking of bouillbaisse but he swears that vichyssoise is a fish
stew, at least to a French person it is.

Quoted message said:

You are right. Vichissoise it's a soup with potatoes and leeks.
Bouillabaisse it's a marsigliese fish soup.
I have never heard of a vichissoise with fish.

Not only that, it is American, invented by a Louis Diat back in 1917.
He was a chef at the Ritz Carlton in NYC, and based it on his memories
of potato and leek soup.

Christine

Ohh! Very interesting! Was this Louis Diat american? Or was he a french who
worked in NYC?
thank you

--
Kisses
Pandora

<[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

There is this one chef I work with who swears up and down that
vichyssoise is a fish stew. Everyone else, including myself, says
it's a potato and leek soup served cold. I suggested he might be
thinking of bouillbaisse but he swears that vichyssoise is a fish
stew, at least to a French person it is. Has anyone ever heard of
vichyssoise being refered to anything other than cold potato soup? I
saw one recipe that had crab meat in it but the crab meat was simply
an addition and not part of the basic recipe. I cannot find any
reference on the internet that says vichyssoise can be a fish stew.

I think that chef fellow was trying to dress up chowder's humble (and
delicious) origins with a fancy frencified name.
I like both.
Edrena

Christine Dabney said:

On Tue, 7 Aug 2007 08:05:40 +0200, "Pandora" <[email hidden]>

Quoted message said:

<[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

There is this one chef I work with who swears up and down that
vichyssoise is a fish stew. Everyone else, including myself, says
it's a potato and leek soup served cold. I suggested he might be
thinking of bouillbaisse but he swears that vichyssoise is a fish
stew, at least to a French person it is.

Quoted message said:

You are right. Vichissoise it's a soup with potatoes and leeks.
Bouillabaisse it's a marsigliese fish soup.
I have never heard of a vichissoise with fish.

Not only that, it is American, invented by a Louis Diat back in 1917.
He was a chef at the Ritz Carlton in NYC, and based it on his memories
of potato and leek soup.

Do you know how he invented the name?

--

A husband is someone who takes out the trash and gives the impression he just cleaned the whole house.

sf said:

On Tue, 07 Aug 2007 00:21:07 -0600, Christine Dabney

Quoted message said:

Quoted message said:

Not only that, it is American, invented by a Louis Diat back in 1917.
He was a chef at the Ritz Carlton in NYC, and based it on his memories
of potato and leek soup.

Do you know how he invented the name?

I think, from what I have read, that he was originally from France,
and Vichy was a town near his home. I could be wrong on that.

Christine

<[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

There is this one chef I work with who swears up and down that
vichyssoise is a fish stew. Everyone else, including myself, says
it's a potato and leek soup served cold. I suggested he might be
thinking of bouillbaisse but he swears that vichyssoise is a fish
stew, at least to a French person it is. Has anyone ever heard of
vichyssoise being refered to anything other than cold potato soup? I
saw one recipe that had crab meat in it but the crab meat was simply
an addition and not part of the basic recipe. I cannot find any
reference on the internet that says vichyssoise can be a fish stew.

There may be debates as to is origin, some say it was server on the Titanic
others say it was invented by a chef at the Ritz-Carlton NYC in 1950.
Regardless, nobody has ever argued about the ingredients. None of which
include fish. "Chef's" these days - I tell ya. It's a wonder they can
even attempt the title half the time.

Paul

bob said:

how to perform an endoscopic sphincterotomy

An useful skill for preparing Caillette
--
Vilco
Think pink, drink rose'

<sf> ha scritto nel messaggio
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Quoted message said:

Christine Dabney said:

On Tue, 7 Aug 2007 08:05:40 +0200, "Pandora" <[email hidden]>

Quoted message said:

<[email hidden]> ha scritto nel messaggio
news:[email hidden]...
> There is this one chef I work with who swears up and down that
> vichyssoise is a fish stew. Everyone else, including myself, says
> it's a potato and leek soup served cold. I suggested he might be
> thinking of bouillbaisse but he swears that vichyssoise is a fish
> stew, at least to a French person it is.

Quoted message said:

You are right. Vichissoise it's a soup with potatoes and leeks.
Bouillabaisse it's a marsigliese fish soup.
I have never heard of a vichissoise with fish.

Not only that, it is American, invented by a Louis Diat back in 1917.
He was a chef at the Ritz Carlton in NYC, and based it on his memories
of potato and leek soup.

Do you know how he invented the name?

Nononononononononononono...😄
Can you tell me?

--
Kisses
Pandora

"Paul M. Cook" <[email hidden]> ha scritto nel messaggio
news:5DVti.5803$vK2.2428@trnddc03...

Quoted message said:

<[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

There is this one chef I work with who swears up and down that
vichyssoise is a fish stew. Everyone else, including myself, says
it's a potato and leek soup served cold. I suggested he might be
thinking of bouillbaisse but he swears that vichyssoise is a fish
stew, at least to a French person it is. Has anyone ever heard of
vichyssoise being refered to anything other than cold potato soup? I
saw one recipe that had crab meat in it but the crab meat was simply
an addition and not part of the basic recipe. I cannot find any
reference on the internet that says vichyssoise can be a fish stew.

There may be debates as to is origin, some say it was server on the
Titanic others say it was invented by a chef at the Ritz-Carlton NYC in
1950. Regardless, nobody has ever argued about the ingredients. None of
which include fish. "Chef's" these days - I tell ya. It's a wonder they
can even attempt the title half the time.

Paul

I agree!

--
Kisses
Pandora

On Tue, 07 Aug 2007 08:26:23 GMT, "Vilco" <[email hidden]> magnanimously
proffered:

Quoted message said:

bob said:

how to perform an endoscopic sphincterotomy

An useful skill for preparing Caillette

Nice comment, but a *tall* order even for a surgeon - let alone a cook
who doesn't know his vichyssoise from an olive ... or a pie.

--

una cerveza mas por favor ...

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Wax-up and drop-in of Surfing's Golden Years: <http://www.surfwriter.net>
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~