Vichyssoise Quotes

Validity is the touchstone of inference, and truth of judgment: the fact that vichyssoise is cold ratifies the judgment that vichyssoise is, indeed, cold, and the judgment that vichyssoise is cold expresses the fact that vichyssoise is cold. ~ David Berlinski

You see, the future is a kind of stew, a soup, a vichyssoise of the present and the past. That's how you get the future: You mix up everything you did today with everything you did yesterday and all the days before and everything everyone you ever met did and anyone they ever met, too. And salt and lizard and pearl and umbrellas and typewriters and a lot of other things I'm not at liberty to tell you, because I took vows, and a witch's vows have teeth. Magic is funny like that. It's not a linear thinker. The point is if you mash it all up together and you have a big enough pot and you're very good at witchcraft, you can wind up with a cauldron full of tomorrow. ~ Catherynne M Valente

Voila! In view humble vaudevillian veteran, cast vicariously as both victim and villain by the vicissitudes of fate. This visage, no mere veneer of vanity, is a vestige of the "vox populi" now vacant, vanished. However, this valorous visitation of a bygone vexation stands vivified, and has vowed to vanquish these venal and virulent vermin, van guarding vice and vouchsafing the violently vicious and voracious violation of volition. The only verdict is vengeance; a vendetta, held as a votive not in vain, for the value and veracity of such shall one day vindicate the vigilant and the virtuous.
Verily this vichyssoise of verbiage veers most verbose, so let me simply add that it's my very good honour to meet you and you may call me V. ~ Alan Moore

They were all there for the food, the drink, and the ambience, even as everyone devoured plates as disparate as Korean bibimbap and French vichyssoise.
"I'm going over there." Ana pointed to a midnight-blue food truck that was known for having the best bao, steamed Vietnamese buns, in Denver. Which, given the popularity of the southeast Asian cuisine in the city lately, was more of an accomplishment than it might have seemed.
"What about you?" Rachel asked Melody.
"I'm having what you're having. You never steer me wrong."
"Then A Parisian in Denver is the way to go. Come on. I want to say hello to Lilia."
They found their way to the end of the line in front of a food truck painted in red, blue, and white, and Rachel craned her neck to feet a better look at the chalkboard that proclaimed the day's specials. There was French street food like crepes and merguez sausages alongside trendy favorites like duck confit pommes frites. ~ Carla Laureano

Tender poached egg. Creamy mashed potatoes. And the thick layer of hot, melted cheese!
Those are all incredibly delicious, but what takes the cake is the roux! It's been made in a VICHYSSOISE style!"
VICHYSSOISE
Boiled potatoes, onions, leeks and other ingredients are pureed with cream and soup stock to make this potage. It's often served chilled.
Its creation is generally credited to Louis Diat, a French chef at the Ritz Carlton in New York, who first put it on the hotel's menu in 1917.
"Amazing! It looks like a thick, heavy dish that would sit in the stomach like lead, but it's so easy to eat!"
"The noodles! It's the udon noodles, along with the coriander powder, that makes it feel so much lighter!
Coriander is known for its fresh, almost citrusy scent and its mildly spicy bite. It goes exceptionally well with the cumin kneaded into the noodles, each spice working to heighten the other's fragrance.
AAAH!
It's immensely satisfying!"
"I have also included dill, vichyssoise's traditional topping. Dry roasting the dill seeds together with the cumin seeds made a spice mix that gave a strong aroma to the roux."
"Hm! Fat noodles in a thick, creamy roux. Eating them is much the same experience as having dipping noodles.
What an amazing concept to arrive at from a century-old French soup recipe! ~ Yuto Tsukuda

Evey: Who are you?
V. : Who? Who is but the form following the function of what and what I am is a man in a mask.
Evey: Well I can see that.
V. : Of course you can, I'm not questioning your powers of observation, I'm merely remarking upon the paradox of asking a masked man who he is.
Evey: Oh, right.
V. : But on this most auspicious of nights, permit me then, in lieu of the more commonplace soubriquet, to suggest the character of this dramatis persona. Voila! In view humble vaudevillian veteran, cast vicariously as both victim and villain by the vicissitudes of fate. This visage, no mere veneer of vanity, is a vestige of the "vox populi" now vacant, vanished. However, this valorous visitation of a bygone vexation stands vivified, and has vowed to vanquish these venal and virulent vermin, van guarding vice and vouchsafing the violently vicious and voracious violation of volition.
The only verdict is vengeance; a vendetta, held as a votive not in vain, for the value and veracity of such shall one day vindicate the vigilant and the virtuous.
Verily this vichyssoise of verbiage veers most verbose, so let me simply add that it's my very good honour to meet you and you may call me V.
Evey: Are you like a crazy person?
V. : I'm quite sure they will say so. ~ Alan Moore