Comments on: All Over the Palate – Sep 11 2008 http://www.eatitatlanta.com/2008/09/11/all-over-the-palate-sep-11-2008/ Cooking, Dining, & General Food Philandering, Mostly in ATL Wed, 08 Feb 2012 04:57:00 +0000 hourly 1 http://wordpress.org/?v=3.3 By: Terry B http://www.eatitatlanta.com/2008/09/11/all-over-the-palate-sep-11-2008/comment-page-1/#comment-83 Terry B Fri, 12 Sep 2008 14:39:27 +0000 http://www.eatitatlanta.com/?p=390#comment-83 Jimmy—Thanks for the link to my vichyssoise! You're right that vichyssoise is cooked and chilled, but gazpacho is never cooked, at least the way we prepare it. Some cooks include broth in their gazpacho, which has been cooked, of course, either by the cook or by a commercial source. The beauty of my wife's <a href="http://www.blue-kitchen.com/2008/05/28/gazpacho-cold-and-tangy-summer-soup/" rel="nofollow">gazpacho recipe</a> is that nothing is cooked, so you don't have to heat up the kitchen or wait for things to cool down to make it. I also wanted to let you know that my blog Blue Kitchen has moved to a new host and URL. You'll now find it at http://www.blue-kitchen.com/. Jimmy—Thanks for the link to my vichyssoise! You’re right that vichyssoise is cooked and chilled, but gazpacho is never cooked, at least the way we prepare it. Some cooks include broth in their gazpacho, which has been cooked, of course, either by the cook or by a commercial source. The beauty of my wife’s gazpacho recipe is that nothing is cooked, so you don’t have to heat up the kitchen or wait for things to cool down to make it.

I also wanted to let you know that my blog Blue Kitchen has moved to a new host and URL. You’ll now find it at http://www.blue-kitchen.com/.

]]>