I was actually searching for it when you typed that.
No wonder it looks so perfect… while it may look like an art deco theater…
“Elias & Co. is a Buena Vista Street shop featuring apparel, jewelry, accessories and more in Disney California Adventure Park at the Disneyland Resort.”
Must be one of his sports cars. Lookat how large the steering wheel is.
With no power assist steering you want a lot of leverage on that wheel!
(…I’ll probably be wrong here. It’ll be a Pontiac, or something… 😀 )
What I found was not totally clear or always in agreement, but two sources said it was a late 1930’s Lincoln Zephyr.
Not exactly a sports car, but a coupe, promoted for its new aerodynamic design.
I found this kind of amazing promotional film…
I’m too tired to watch it all the way through at 4am, but there’s a part where two guys in an open plane chase one down the highway…. flying low with no flight plan… or helmets… or common sense.
We probably struck them as boorish people who had no business in their hotel, but the first (and last) time I was served Vichyssoise was in an upscale hotel dining room while attending a thank-you-to-our-dealers dinner.
I and many others sent the soup back to be heated.
I looked it up in the dictionary when I got home and said “OOPS”; and then thought ” whose idiotic idea was it that soup should be served cold”? That is explained in the quote (lead-in to the recipe) below.
From:
“THE GREAT COOKS’ GUIDE TO SOUPS” (The Great Cooks’ Library)
Senior Editors: Wendy Afton Rieder, Kate Slate
Published by: Random House, New York
ISBN: 0-394-73608-7
“VICHYSSOISE” Credited to: Emanuel and Madeline Greenberg
“As every gourmet knows, vichyssoise was originally created by the great French chef Louis Diat when he reigned in the kitchens of the old Ritz-Carlton Hotel in New York City. Actually, he took the leek and potato soup of his childhood, dressed it up, chilled it and named it for a famous spa that was close to his native village in France.”
2 TABLESPOONS BUTTER
3 LEEKS, THINLY SLICED (WHITE PART ONLY)
1 MEDIUM-SIZED ONION, CHOPPED
5 MEDIUM-SIZED POTATOES,PEELED AND SLICED
4 CUPS WATER OR CHICKED STOCK
2 TEASPOONS SALT
1/8 TEASPOON WHITE PEPPER
2 CUPS HALF-AND-HALF (1/2 & 1/2 cream 10% milk fat)
2 CUPS HEAVY CREAM (any cream 36% milk fat and above / whipping cream will work)
CHOPPED CHIVES
1. In a large pot, melt the butter. Add the leeks and onion and sauté until they are
softened, but not browned 2. Add the potatoes, water (or stock), and pepper to the pot. Cover and bring
to a boil. Reduce the heat and simmer about 30 minutes, or until the potatoes
are very soft. 3. Cool the soup slightly, then 2 cups at a time, purée it in a blender until
smooth. 4. Return the soup to the heat, add the half-and-half and bring it to a boil. Then
strain the soup into a bowl. 5. Refrigerate the soup until it is very cold. 6. Berore serving, taste and correct the seasoning and stir in the heavy cream.
Garnish each portion with chopped chives.
Note: For a variation known as vichyssoise à la Ritz, add 1 part chilled tomato
juice to 3 parts of the above soup.
Notes from me:
It was the French who gave the world margarine back in Napoleon’s time.
Please, France, take it back. .
I didn’t look very hard, but I didn’t find any spa claiming to being the one this abomination is named after.
Have I told you yet I don’t like cold soup?
Little known fact:
He was a very deep undercover cop; and as a cop on assignment in Tokyo he actually did use this line:
“Lucy, you’ve got some ‘splainin to do!”
.
What a cute couple!
we can certainly tell who’s the dominate one of this pair!
..
Great looking building. What? Where?
dunno. where’s Alex?
I was actually searching for it when you typed that.
No wonder it looks so perfect… while it may look like an art deco theater…
“Elias & Co. is a Buena Vista Street shop featuring apparel, jewelry, accessories and more in Disney California Adventure Park at the Disneyland Resort.”
.
Must be one of his sports cars. Lookat how large the steering wheel is.
With no power assist steering you want a lot of leverage on that wheel!
(…I’ll probably be wrong here. It’ll be a Pontiac, or something… 😀 )
What I found was not totally clear or always in agreement, but two sources said it was a late 1930’s Lincoln Zephyr.
Not exactly a sports car, but a coupe, promoted for its new aerodynamic design.
I found this kind of amazing promotional film…
I’m too tired to watch it all the way through at 4am, but there’s a part where two guys in an open plane chase one down the highway…. flying low with no flight plan… or helmets… or common sense.
In 1936 I guess that was OK… sort of!
…
Anyway, if you do want to see…
1939 most likely – but the interior looks different still.
The shift gear reminds me of the Renault R4 I once owned.
,,,
Apparently, a real building that somebody painted to look like a cardboard box!
The artist is definitely Jorge Nego, this is apparently somewhere in Spain.
,,,,
Elizabeth Taylor, Montgomery Clift
“A Place in the Sun” 1950
a good shot of Paramount Studios. i’d recognize it anywhere.
He’s legendary alright.
Seven shots from a six-gun.
Eight, but who’s counting?
I’ve been wrong before (it’s a hard fact to believe, I know) but on two recounts I still only get seven.
oh goodie! we have a shootout of our own!
I like the Albert Hammond and George/Ringo songs. But Frankie Avalon? Give me a break!
😀
I know what Santa’s bringing you this year!
Hey, Frankie, for some reason, was considered a heartthrob.
Just remember… he even used to end up with Annette in those beach party movies…
so they say, cos I’ve never watched one.
Some of the girls in the audience would agree. me? i’d be one of those girls screaming!
Cowboys?
KQAC (AllClassical) actually played that the other day. I think it was on the Sunday Brunch show.
The radio station often mentioned in PDQ Bach programs was WTWP (Wall-to-wall Pachelbel).
Blackjack
Jack Black
Blackjack
Oooh… it’s that legend of the old basset west….
Blackjack Basset!
Riding tall (for a basset hound) in the saddle…
His six(or …um…seven or eight)-gun blazing!
Bits of shattered dialogue falling like … like…um… like busted balloons, in the noontime sun.
…
Haven’t you ever wanted to shoot the words right out of somebody’s mouth?
I know I have.
YES!
vichyssoise
Don’t forget the dead rat. (Monkey Island)
We probably struck them as boorish people who had no business in their hotel, but the first (and last) time I was served Vichyssoise was in an upscale hotel dining room while attending a thank-you-to-our-dealers dinner.
I and many others sent the soup back to be heated.
I looked it up in the dictionary when I got home and said “OOPS”; and then thought ” whose idiotic idea was it that soup should be served cold”?
That is explained in the quote (lead-in to the recipe) below.
From:
“THE GREAT COOKS’ GUIDE TO SOUPS” (The Great Cooks’ Library)
Senior Editors: Wendy Afton Rieder, Kate Slate
Published by: Random House, New York
ISBN: 0-394-73608-7
“VICHYSSOISE” Credited to: Emanuel and Madeline Greenberg
“As every gourmet knows, vichyssoise was originally created by the great French
chef Louis Diat when he reigned in the kitchens of the old Ritz-Carlton Hotel in
New York City. Actually, he took the leek and potato soup of his childhood, dressed
it up, chilled it and named it for a famous spa that was close to his native village
in France.”
2 TABLESPOONS BUTTER
3 LEEKS, THINLY SLICED (WHITE PART ONLY)
1 MEDIUM-SIZED ONION, CHOPPED
5 MEDIUM-SIZED POTATOES,PEELED AND SLICED
4 CUPS WATER OR CHICKED STOCK
2 TEASPOONS SALT
1/8 TEASPOON WHITE PEPPER
2 CUPS HALF-AND-HALF (1/2 & 1/2 cream 10% milk fat)
2 CUPS HEAVY CREAM (any cream 36% milk fat and above / whipping cream will work)
CHOPPED CHIVES
1. In a large pot, melt the butter. Add the leeks and onion and sauté until they are
softened, but not browned
2. Add the potatoes, water (or stock), and pepper to the pot. Cover and bring
to a boil. Reduce the heat and simmer about 30 minutes, or until the potatoes
are very soft.
3. Cool the soup slightly, then 2 cups at a time, purée it in a blender until
smooth.
4. Return the soup to the heat, add the half-and-half and bring it to a boil. Then
strain the soup into a bowl.
5. Refrigerate the soup until it is very cold.
6. Berore serving, taste and correct the seasoning and stir in the heavy cream.
Garnish each portion with chopped chives.
Note: For a variation known as vichyssoise à la Ritz, add 1 part chilled tomato
juice to 3 parts of the above soup.
Notes from me:
It was the French who gave the world margarine back in Napoleon’s time.
Please, France, take it back. .
I didn’t look very hard, but I didn’t find any spa claiming to being the one this abomination is named after.
Have I told you yet I don’t like cold soup?
Something went wrong.
https://en.wikipedia.org/wiki/Gazpacho
https://en.wikipedia.org/wiki/Vichy
https://en.wikipedia.org/wiki/Naengmyeon
On a cheerier note, it’s also apple cider day.
I’d use hard cider.
O-Ren Ishii: “Now, if any of you sons of bitches got anything else to say, now’s the [CENSORED] time!”
Little known fact:
He was a very deep undercover cop; and as a cop on assignment in Tokyo he actually did use this line:
“Lucy, you’ve got some ‘splainin to do!”
Great horny toads! we have our own shoot out! loved the old west!
Of course you are a legend, Blackjack Basset! Anyone who can shoot out word balloons……………
They were left speechless.
😸 💭 😹 💬😸 🗨️ 😹