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Schuarta wrote:Bear's Dirty Rice recipe is on my to-do list. I used a new product I found.



My bad. My bad.

My son...a college kid that will probably eat anything..thought this was the worst thing he had ever eaten.

You're a bad boy, Art..... have a wonderful weekend anyway!

Thanks for posting this thread Art, I made a Vichyssoise tonight and loved it. I'll be eating it for a few days, too!

Your very welcome. I'm glad you enjoyed it. Mine will last a while as well.

Next will either be cucumber or gaspacho.

Happy 4th.

Curious - I tend to like my Vichyssoise with a bit more texture - is it typically strained, or is that just done according to one's preference?

paz5559 wrote:Curious - I tend to like my Vichyssoise with a bit more texture - is it typically strained, or is that just done according to one's preference?

From what I've seen on TV (granted that may not be the best source) and what I've been told by a chef friend whom I respect very much, straining smooth is the norm; however, I recently read (I believe it was on T.F.'s free nomenu.com) that vichyssoise actually originated here in the U.S. by a French chef working here. So I don't think it's history goes back as far as some of the classic French dishes.

I began making Vichyssoise in the 1960's. Most recipes I've seen, and restaurants I've tasted, do straining. In fact the earliest recipe I used specified straining twice.