Impish Posted October 5, 2012 Share Posted October 5, 2012 Soupy taters would sound much better if you'd call them vichyssoise! ;) Interesting. But why did I think fish was involved w/vichyssoise? Probably confusing it w/boulliabaise :tongue_smilie::lol: Quote Link to comment Share on other sites More sharing options...
Spy Car Posted October 5, 2012 Share Posted October 5, 2012 Thinking the slicer on my food processor should do it. Let me know what you think. Bill Quote Link to comment Share on other sites More sharing options...
Impish Posted October 5, 2012 Share Posted October 5, 2012 Let me know what you think. Bill Well, either the food processor does it, or we won't be having it. 1 handed chopping is pretty impossible, and I'm sick of constantly needing help in the kitchen. How is it as a make ahead? Thanksgiving is happening on Sun...thinking I may make it on Sat, just to save oven room... Quote Link to comment Share on other sites More sharing options...
Spy Car Posted October 5, 2012 Share Posted October 5, 2012 And butter the baking dish well. It needs that. Bill Quote Link to comment Share on other sites More sharing options...
stripe Posted October 5, 2012 Share Posted October 5, 2012 (edited) 1 handed chopping is pretty impossible, and I'm sick of constantly needing help in the kitchen. Happy Thanksgiving! :) How do you peel? I hate peeling potatoes. But probably the wrong thread to continue this rabbit-hole. But I don't need you to reiterate your position. I have seen your posts (many times) about la circoncision, and bechamel, and Miquon. I know where you stand. And on cuisinare rods. And asafetida. Edited October 5, 2012 by stripe Quote Link to comment Share on other sites More sharing options...
Parrothead Posted October 5, 2012 Share Posted October 5, 2012 Interesting. But why did I think fish was involved w/vichyssoise? I don't know I thought it was beets. ETA: Wait, maybe I'm thinking of borscht. Quote Link to comment Share on other sites More sharing options...
Chelle in MO Posted October 5, 2012 Share Posted October 5, 2012 Interesting. But why did I think fish was involved w/vichyssoise? Probably confusing it w/boulliabaise :tongue_smilie::lol: You could call it potage parmentier if you don't want fish involved (even in your mind). :D Quote Link to comment Share on other sites More sharing options...
Parrothead Posted October 5, 2012 Share Posted October 5, 2012 Well, either the food processor does it, or we won't be having it. 1 handed chopping is pretty impossible, and I'm sick of constantly needing help in the kitchen. How is it as a make ahead? Thanksgiving is happening on Sun...thinking I may make it on Sat, just to save oven room... Don't peel them. I've not peeled potatoes in years due to the arthritis in my hands. Quote Link to comment Share on other sites More sharing options...
Impish Posted October 5, 2012 Share Posted October 5, 2012 Happy Thanksgiving! :) How do you peel? I hate peeling potatoes. Honestly, I avoid it. My family has adapted to mashed potatoes w/the peel in. this would, once again, mean asking for help for peeling, but at least not the whole gig. I've *heard* of an automatic peeler, but have never seen one. Quote Link to comment Share on other sites More sharing options...
Spy Car Posted October 5, 2012 Share Posted October 5, 2012 Well, either the food processor does it, or we won't be having it. 1 handed chopping is pretty impossible, and I'm sick of constantly needing help in the kitchen. How is it as a make ahead? Thanksgiving is happening on Sun...thinking I may make it on Sat, just to save oven room... It reheats well. I would try to slightly undercook and finish in re-warming. The thing that makes these so good IMO is preserving a slightly al dente texture, while being fully cooked. Overcooking will still taste OK, will lack that je ne sai quoi. Bill Quote Link to comment Share on other sites More sharing options...
justLisa Posted October 5, 2012 Share Posted October 5, 2012 I don't know I thought it was beets. ETA: Wait, maybe I'm thinking of borscht. borscht is the beets, the other is made from leeks, onions, potatoes, cream, and chicken stock. Usually cold, and pureed. Quote Link to comment Share on other sites More sharing options...
stripe Posted October 5, 2012 Share Posted October 5, 2012 Honestly, I avoid it. My family has adapted to mashed potatoes w/the peel in. this would, once again, mean asking for help for peeling, but at least not the whole gig. I've *heard* of an automatic peeler, but have never seen one. Good for you on the peels! :) I saw a picture of the manual for a vintage Bosch potato peeling attachment. It gave me the impression it sort of was like a giant sanding machine to rub/scrape them off! Quote Link to comment Share on other sites More sharing options...
Spy Car Posted October 5, 2012 Share Posted October 5, 2012 I've *heard* of an automatic peeler, but have never seen one. You talking potatoes...or circumcisions? :D Bill Quote Link to comment Share on other sites More sharing options...
justLisa Posted October 5, 2012 Share Posted October 5, 2012 About peeling potatoes. I hate peeling them. I do sometimes but mostly I just scrub them really well. Those body gloves that are supposed to be for exfoliating are PERFECT! You just put them on and rub them all over. I hate those little vegetable brushes. Quote Link to comment Share on other sites More sharing options...
stripe Posted October 5, 2012 Share Posted October 5, 2012 Hey, I was perusing a magazine today that said the way to make au gratin potatoes was to parboil them before baking. ;) Quote Link to comment Share on other sites More sharing options...
Spy Car Posted October 5, 2012 Share Posted October 5, 2012 Hey, I was perusing a magazine today that said the way to make au gratin potatoes was to parboil them before baking. ;) Just because it says so in a magazine doesn't make it true. My momma taught me that. Bill Quote Link to comment Share on other sites More sharing options...
stripe Posted October 5, 2012 Share Posted October 5, 2012 Just because it says so in a magazine doesn't make it true. My momma taught me that. Ha, no that wasn't my point. It was just that it was funny I read an article tackling the same topic as I'd just been reading in here. Quote Link to comment Share on other sites More sharing options...
Spy Car Posted October 5, 2012 Share Posted October 5, 2012 Ha, no that wasn't my point. It was just that it was funny I read an article tackling the same topic as I'd just been reading in here. Well, it is a pretty important issue :D Bill Quote Link to comment Share on other sites More sharing options...
KungFuPanda Posted October 6, 2012 Share Posted October 6, 2012 OAMM?[/] Here ya go: http://onceamonthmom.com/homemade-cream-of-something-soup/ Quote Link to comment Share on other sites More sharing options...
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