[FHCx323] National Vichyssoise Day

IT’S NATIONAL VICHYSSOISE DAY!

Cold. Soup. Yay.

Vichyssoise is controversial because the French say the Americans invented it, and the Americans say the French invented it. It’s like neither wants to take credit (or blame) for the creation of this soup. Maybe because it’s not really all that good?

In theory, pureed potatoes and leeks with some cream and stock sounds like it could be great. Potatoes and onion-y flavor is not exactly the gross end of any spectrum anywhere. SPom and SPad were up to the challenge of making this one.

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It was better when heated up. Overall, we’re glad we got to have it. AK suggested that it tasted like a liquid pringle. Just imagine that for a bit.

Tomorrow is National Carbonated Beverage with Caffeine Day!

-SPAK

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[FHCx132] National Eat What You Want Day

Don’t you make me repeat it!

EAT WHAT YOU WANT! (DAY!)

AK, here. Today is a special food holiday in the sense that it’s the first time in 132 days that our beloved challenge has not mandated anything particular for us to eat/drink. We’ve gotten used to the challenge making our decisions for us, and the freedom was scary! So, naturally, we frantically searched for some other inspiration to tell us what to eat.

May 11th, let’s see… start of the Mexican-American War of 1846, apparently. A culinary duel between tacos and cheeseburgers? Sounds elaborate. Better not.

Hey, turns out today is also the 158th Anniversary of Minnesota’s admission into the Union! Maybe we should eat a distinctly Minnesotan food! Wild rice? Meh. Lutefisk? Hard meh. What else is there…

HOT DISH!

Some of you might be thinking something along the lines of “Hot dish? What, did they take it out of the dishwasher while it was still in dry mode?” No no, dear chap. Hot dish is a Minnesotan casserole thingy, often made with tater tots. So Minnesotan that, for a few years, our airport had a restaurant centered around it (RIP). It’s kind of in the same class as funeral potatoes. Here’s some lady talking about it on Youtube:


Long ago, before I knew it would be useful, I found this amusing book at a thrift store:

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Being that this was my first hot dish experience, both in the cooking and eating of them, SP and I thought it best to keep it classic and go with a basic/entry-level hot dish.

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Instead of using the 1/2 cup minced equivalent of one small onion, we used half of a giant onion. There was probably more onion than meat and that is okay.

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Ground beef into the mix. Gotta get it all broken up while ya brown it. As a Hamburger Helper enthusiast, I had this part down pat. 

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Onionmeat goes into the casserole dish, followed by your frozen and hopefully listeria-free vegetable of choice. We went with corn.

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Cream of mushroom soup and milk join the party!

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Lots of people just kind of chuck the tater tots in there, but we laid them gingerly like little potato bricks.

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Bake it for an hour, et voila!

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Goopy meaty Upper Midwestern fare, fit for any Sven or Helga.

It was pretty good. Hearty, classic. Lowbrow? You be the judge.

Tomorrow is Nutty Fudge Day.

-SPAK