Alton Brown's Vichyssoise Reloaded
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- Опубліковано 18 тра 2024
- From the lost season of Good Eats: Reloaded, the new and improved Vichyssoise recipe.
Click here to order an autographed copy of Good Eats 4 today: altonbrown.com/products/autog... - Навчання та стиль
I didn't know what Vichyssoise was, and honestly thought the video thumbnail was a petri dish. It made perfect sense in my mind - "Of course, Alton Brown is culturing some specific microbe required for some seriously good eats". While the video wasn't what I expected, this looks darn delicious. Thanks again Alton!
I honestly thought it was a petri dish. For the above mentioned reasons.
Same!😅
Drake and josh told me what it was in an episode when josh pretends to be foreign doctor vishceysoise when he busted up his foot with a bowling ball. Don't remember how they got to that point tho lol.
I know what vichyssoise is and still thought it was a Petri dish LOL
I know there is a number of reasons why it can't happen, but I do wish all of Good Eats: Reloaded was available for purchase on UA-cam.
This soup always reminds me of the time, when as a youngster, I was working for a private club at functions.
One lady, who would now be referred to as a "Karen", INSISTED that the soup should be served hot... Despite my (polite) warning she insisted I take it back to the chef and ask for it to be heated.
The chef at this club was an old German chef (in the worst stereotype of strict German chefs), when informed of the request the kitchen was filled with swearing in German at full volume.
He snatched the soup from my hands then demanded I "show me ziss ignorant voman!".
Upon reaching the table terms such as ignorant, uncultured, uncouth and tasteless were used in reference to the "Karen"'s opinion on cold soups.
The lady did not eat the soup while her table mates praised it's delicacy of flavour and consistency, much to her chagrin.
Fun fact, this was the first dish I ever cooked for my wife. It was on our 4th date I asked her if I could cook for her. Made this, a version of Shepard’s pie, and chocolate mousse. That was 8 years (and 2 kids) ago. So I guess that’s a ringing endorsement for this soup. :)
still need an online series specifically with with things where Alton said "that's another show" and then never made a show to cover that topic
"Oh AND PLEASE, stop sending my wife garlic presses!, Thank you" -Alton on any given day 🤣
You can also press ginger, capers, and number of items through them. So… technically… it’s not a unitasker. 😁
@@dr.floridamanphd I may be paraphrasing here, but a wise man once said: "If you can't be bothered to chop garlic, you don't deserve to eat garlic."
@@kanyon.wilson A wiser man once said that chopped garlic isn't pressed/crushed garlic and the taste profile is entirely different. If you don't know all the ways to cut, or not cut, and use garlic you do not deserve to eat garlic.
I've watched all the forms of Alton Brown's video cooking footage, from the original Good Eats all the way through making ice cream on late night show, to appearing in Hot Ones (and crushing it), the pandemic video shorts, and live streaming from home.
I am disappointed that Good Eats Reloaded is discontinued.
I am glad that you are not letting that stop you from what you like to do and that you continue to produce footage on old and new recipes.
Feasting on Waves
wow 20 years ago! I feel so old. I was barely graduating high school in 2002.
In 2002 I enlisted in the Air Force. Had I stayed in I’d be retiring on 7 August.
Everytime I hear Vichyssoise I think of Michael Keaton in Batman: "Cold?!?! Alfred: It's vichyssoise Sir."
"It's Vichyssoise, sir, it's *supposed* to be cold."
This is my wife's all time favorite AB recipe, I can't wait to see it reloaded.
Any chance of you doing am audio book?? Love the way you explain everything:)
I also wish they would bring all your shows back. I loved cut throat kitchen!! And good eats, and pretty much all of them!!
Alton please keep making these videos! We all miss Good Eats and want more episodes to be made - This is but a small respite (and of course, we'll take it!) but we miss your deep dives! That binder full of "Another Show(s)" must be kicking around isn't it?!
Any day A.B. posts a video is a good day😃...
Happy Thursday everyone.
A very similar recipe was passed down from my great grandmother, but it does differ in that we use a small onion with the leeks and we do start to caramelize the onion before adding the leeks. Its never tasted burnt, actually has a little sweetness to it.
Absolutely loving these videos. I hope you continue your Good Eats dreams on UA-cam. I'll definitely be watching.
I love this!!! Every recipe, known, reloaded, or not aired- should be this. All of this.
Saw you live in Red Bank, NJ! Fun times! Good Eats was great! Loved it!!!
I don't know what this is but I aim to learn. Thanks Alton and Elizabeth!!
I'm getting the book for Father's day, to go with the others of the set!
I love the commentary from the chair and the shouted hints from behind the book, reminds me of my grandpa yelling at me to make the salsa how he likes it lol.
I wouldn't be mad if you went through your other books in this format... or even other authors!
this sounds so good
Just preordered the book! So excited!
Vichyssoise in 2022. Gotta love alton brown
I used kosher dill pickle spears instead of leeks and used Mountain Dew: Code Red instead of the cream.
My nana raved about the meal!
You use potato chips instead of whole potatoes? 🤣🤣
@@eldonerc2524 Don’t be silly! Too much salt. I already get enough sodium from the pickle.
@@mikeskiba4725 mashed potatoes flakes maybe ? 🤔 It's sad but I've actually used them to thicken soups before. 🤣
@@eldonerc2524 Nothing wrong with potato flakes - profession kitchens use them as a flavor neutral thickener- making this recipe with them may not be the greatest use of this misunderstood product but hey - go for it
I looked up the old recipe today as per the 3 leeks in my crisper drawer...glad this showed up.
Love you 💗 the way you mentor, by brother n I found out we would watch you now we watch you together. I have ordered all 4 books for his birthday this year. Then I'll get my full set. Please keep mentoring us all.
Thank you. Was thinking about making Vichyssoise a few days ago.
This looks delicious! I wanna try making it
This guy is terrific. Underrated!
Every time I see a video like this. I keep thinking what the hell is/was wrong with the Food Network. Their golden hair boy is overexposed on the network. Thanks Alton!
The Food Network caters to an audience that doesn’t know how to cook and hires “chefs” that can’t cook either. Go look up any random recipe on their website and it’s just crawling with comments about how horrible it is.
The ship Emeril Lagase built has long since sank.
Sadly They got rid of any actually cooking shows, its almost all contest cooking now...
Went the way of MTV didn't it. 🤔
Alton Brown is a national treasure.
I have Batman Returns to thank for my awareness of Vichyssoise..
*Bruce sips some soup.immediately spits it out*
Bruce: its cold!
Alfred: Its Vichyssoise sir..its supposed to be cold lol
Batman Returns will always be the greatest Batman movie simply because it has Christopher Walken saying "unlimited poontang" in a kid's movie.
Placed my pre-order!
I love celery leaves in a lot of my dishes. The ultimate "secret" ingredient. Makes tuna salad better by far (along with some fish sauce).
You should look into finishing out Good Eats as a web series.
Love a pressure cooker recipe!!!!! Thanks
I’m giving myself an Easter present of a high-quality cook book. Perhaps the fourth installment in a Good series.
I've used instant mashed potatoes before to great effect. Eliminates browning- which I noticed the leeks were caramelized to some degree when Alton dumped the potatoes in the pot. Many may not have noticed but after warning us not to do it Alton did it anyway....
Love the original. Will the book have any modifications needed for an instantpot?
I cannot recommend this recipe enough. My all time favorite version of this. BTW, I can't wait to get my hands on this book!
I also recently just made another classic of yours. The bone marrow canoes with the parsley salad. Oh hoho man! I made one mod to the salad and toasted a few grams of pine nuts chopped them fine and threw that in with the salad just ads a nice toasty flavor that went really well with the marrow.
Alton Brown is in my opinion the best chef to ever grace the earth!
A delicious soup, not to be confused with the "viscacha" an adorable Peruvian rodent.
My first introduction to vichyssoise and it being a cold leek and potato soup is from the old MS DOS game Monkey Island 2, in which you introduce a live rat into the soup pot in order to get a chef fired and take his job.
Do not add live rats to your vichyssoise. The hair gets everywhere.
Also, don't ask why a game set in the 17th century has vichyssoise in it.
its a classic
Now I get what Alfred meant when he served that cold soup to Bruce. 💡 And why. Thanks, Alton!
I agree with one of the other comments. I looooved Cutthroat Kitchen! It was a fantastic show! What the heck happened? It was a brilliant idea for a show!!
Alton... I LOVE how you weigh out the taters.. not 2 medium Russets, 1.5 lbs.. But why not the leeks??? I'm just going to have to over-leek this 5 gallon batch (that can't be a bad thing)... I have over 400 leeks (started from seed last January) and 250 lbs of Russets in my garden this year... ALL to make THIS recipe to freeze for the cold MN winter nights. BEST recipe for vichyssoise ever!!! But.. PLEASE...give us a definitive measurement on those leeks sir! Thanks!
You know, I don't think I've ever even had leek before! This recipe seems as good as any to give it a try...
i made this with dashi... because that's what i had. different but still good!
I’m sooooo sad about not seeing the final season (curse the people who made that dumb decision!) but looking forward to adding this book to my AB collection! My husband is making the trip to SF to meet AB and hopefully get a copy signed ( I am in education and it’s a school day 😞)
So, how many people know this soup because of Batman Returns before Good Eats?
I haven’t seen Batman Returns since it was released on VHS.
What’s remarkable about that movie is that it was the first, and only, sequel Michael Keaton has done.
Pressure cookers are essentially bombs with boiling hot water as shrapnel.
Worked in an er, not super common, but you'll get to see what the inside of an ambulance looks like if you're too close to detonation 😬
I rember as a kid walking into the kitchen an seeing grandma on a ladder toweling off the ceiling. Some how she didn't have the jiggle weight on the top of her pressure cooker right an blew stew broth all over the roof. 🤣🤣🤣
Alton Brown!☆☆☆☆♡
Any reason why we can't use an immersion blender?
Any chance of seeing an Alton Brown ceviche?
Since so many people have Instant Pots instead of pressure cookers, I wonder what the timing and settings would be for that?
Pressure cookers do not increase atmospheric pressure, only internal pressure.
Mmmm puréed tater salad. 😁💕
Those specialty vichyssoise bowls-it's a good thing the bottom cups look kinda like small brandy snifters, or they might have to be declared unitaskers.
might try this one. tho I hate cold leek and potato soup. so I'm going to eat it hot, I don't care what Alfred says
Alton, what do you think about Instant Pots? Thanks.
I almost thought the title was referring to Vacharouse d'Argentil, a triple cremed brie from France haha
Alton when are you and Elizabeth coming back on at your home cooking?
Darelene
Louisiana
Cajunlady 20
Ah, I love a multi tasker.
Ah yes, Alton Time.
Any plans to reload your onion soup recipe?
❤
As a chemical eng, NEVER PUT YOUR PRESSURE COOKER UNDER THE WATER.
Just release the steam by the valve or naturally
"most blenders don't have that kinds of space" - *stares lovingly at my Vitamix" :-)
What happen to the live shows?
Why are these commercials for a new book among the best content on the internet? AB breaking paradigms again.
I love vichyssoise hot, where it’s just called potato leek soup.
Bring back QQ please. We miss Elisabeth. And.....Alton and the pups too 🙂
I think he is. I think his tour is over with so it’s back to QQ hopefully. And making these Reloaded clips.
April 19, new episode of QQ on YT.
Oh I hope QQ comes back soon too!
If it's the recipe I know, & you leave out the lemon & serve it warm it's potato leek soup ❣️ 😋
Throw a chicken in the pot an you got cock-a-leekie soup.
You said stock, then broth; you yourself said the two are NOT interchangeable so which is it? Also, at which point am I to add milk or cream to tea?
Good catch! Either will work but broth is best.
Definitely after it's seeped. 🤔
The Meal Alfred served Bruce Wayne in Batman Returns. Bruce to Alfred " its cold" Alfred to Bruce "Its Vichyssoise sir . Its supposed to be cold"
wait... i can't have this and ice cream in the same week 🤔
Vicious Woz
Batman: *spits* It’s cold!
Alfred: it’s Vichyssoise sir.
Batman: …
Alfred: It’s supposed to be cold.
Batman: *happily eats soup*
Half cup of homegrown creme fraische will probably do more for flavor and your arteries than three cups of Heavy Cream. Cool glassware, tho!
Bruce Wayne : [working on the Batcomputer. Alfred sets down a bowl of soup in front of him. He picks up the spoon and takes a sip, only to spit it out] Cold!
Alfred : It's vichyssoise.
Bruce Wayne : [stares, not knowing why it's important]
Alfred : It's *supposed* to be cold.
So I can't do the salmon ro allergic to shellfish fish and seafood. What could act as a replacement?
Nothing - leave it out - it's optional
Cranberries
I wish I knew why leaks are so expensive in the USA. According to European friends, they're cheap there. Here, they're $3-$4 per stalk.
I miss your QQ videos
" I've just been reading a Great Big BOOK about how to put your budgie down, and apparently you can either HIT them with the BOOK, or, you can shoot them just there, just above the beak."
Wondering if this recipe could be made keto-friendly by substituting lower-carb jicama for the potatoes; the rest of the ingredients look to be keto-friendly.
Blending the potatoes will create a gummy texture. Better to put it through a potato ricer. It's more work though.
As a fan of Mitchell & Webb, I came here hoping to see the "vichyssoise fork." 😂
The final years???
Watched Movie43 again last night...Vichyssoise..🙄✊😆💯🤢😍
I looked all over Wal-Mart and couldn’t find H2O. Is H2O2 okay?
They sell dehydrated H2O next to the kool-aid packets. 🤣🤣🤣
Elderly mans final years were trying to figure out how to feed himself after his wife died. He cranked up the pressure cooker on high one day and everyone ran from the house. His granddaughter declared he would blow the house up with the pressure cooker. Think he ate out after that.
Could I do this in my instant pot?
Is your Instapot 4-6 quarts?
@@dr.floridamanphd 6
I don’t wanna be that guy but (here’s me being that guy) does the phrase “increasing the atmospheric pressure” make sense? It would just be increasing the pressure… nothing to do with atmosphere right?
lol @1:48 cut directly to browned leeks
When I Frist saw this, I thought, Milk Gone Wild video?
Batman Returns!!!!
I thought the thumbnail was a mouldy agar dish
Alton! You forgot to tell them to wash the leeks!
Batman Returns brought me here.
Alton, I just offended Mythical Chef Josh and possibly Chef John on Twitter because you have always been my food guru. Plz save me on Twitter. 😭
Batman (eats): It’s COLD!
Alfred: It’s vichyssoise, sir.
(Long pause)
Alfred: It’s SUPPOSED to be cold, sir.
Batman: …oh.
Michael Keaton was a great Batman.