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...
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!
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.
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. :)
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.
@@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.
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!!
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.
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?!
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!
@@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
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.
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
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.
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.
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....
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... 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!
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!!
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. 🤣🤣🤣
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 😞)
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.
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.
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.
" 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.
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.
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.
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?
My uncle named his less than intelligent cat Vichyssoise because he thought it was the most ridiculous unnecessary dish he had to make while working in the food industry. At least I know what the dish is now.
