Q&A: Soups, Part One: Thick Soups
Posted 03 May 2004 - 08:45 AM
Posted 03 May 2004 - 11:10 PM
I only know the term veloute in its technical sense. I assume that's a term used more in France or the UK to refer to what we Americans inappropriately call "cream of..." soups? (Inappropriately, because they often have no cream with the trend against fatty soups and towards more flavor of the base itself. Instead, they're primarily just pureed more and more nowadays, I think.)
PS You've got one hell of an impressive set of tomatoes and carrot, if you know what I mean. Wink, wink. Nudge, nudge.
Edited by ExtraMSG, 03 May 2004 - 11:13 PM.
Extramsg.com: Portland Food Guide and Travel Blog
Kenny & Zuke's Delicatessen
Posted 04 May 2004 - 03:57 AM
Its common menu-speak in the UK and is probably traceable to the formerly 3 Michelin starred Marco Pierre White. White was very influential in the UK and in addition, his former employees have gone on to open their own places and to mis-apply the term themselves.
I only know the term veloute in its technical sense. I assume that's a term used more in France or the UK to refer to what we Americans inappropriately call "cream of..." soups?
Posted 05 May 2004 - 02:45 PM
"People are bastard-coated bastards, with bastard filling." - Dr. Cox on Scrubs
Posted 05 May 2004 - 04:18 PM
Posted 08 May 2004 - 11:10 PM
Keep cooking, Doug...
Posted 14 May 2004 - 10:00 AM
Any idea when the appendix will arrive? I'm looking forward to it.
Posted 15 May 2004 - 04:33 AM
Posted 21 May 2004 - 03:38 AM