Norcoredneck
somebody shut me the fark up.
Reheats slow well.
-
working on DNS.. links may break temporarily.
K
kusojijii
Guest
Cool, I can't wait to try this on my family. I usually bring a buffalo chicken dip but have been itching for an excuse to make this for a group.
- Joined
- Aug 11, 2003
- Messages
- 22,930
- Reaction score
- 16,163
- Points
- 113
- Age
- 64
- Location
- Long Island, NY
bring lots of italian bread!
Jaberwabee
is Blowin Smoke!
I forgot all about this......NEED TO MAKE AGAIN!!!!!
Bigmista
somebody shut me the fark up.
The crock pot is your friend!
1_T_Scot
is One Chatty Farker
Sounds intersting also sounds like a big ole mess of the stuff can you make like 1/4 recipe?
J
JamesTX
Guest
Funny - I was looking for Bagna Cauda recipes earlier this week. I like Q Egg's version - seems more original.
bigabyte
somebody shut me the fark up.
Errrrmmm....I just so happen to have each of these ingredients on hand right now. I am trying so hard to resist making it. With the pregnant wife, I have already been getting the "sympathy belly". I don't need this.
BobBrisket
Moderator
THIS NEEDS A GOOD BUMP FOR THE HOLIDAYS!!!! ALL I GOTTA SAY IS, "TRY IT!" Don't question it. Just make it. Be prepared to have the aroma of garlic seeping out of all orifice's and the pores on your skin for a couple days. But, it really is that good!
I'll be making a big batch!
Bob
I'll be making a big batch!
Bob
SirPorkaLot
somebody shut me the fark up.
Yea I HAVE to make this.
bigabyte
somebody shut me the fark up.
Oh man....my waistline did not need to be reminded of this!:becky:
So good!:hungry:
So good!:hungry:
- Joined
- Dec 9, 2004
- Messages
- 42,755
- Reaction score
- 35,619
- Points
- 113
- Location
- Wandering, but not lost
It was soooo good!
Yums! Mista made this at Norco's for a Bash a few years ago. Good Chit!
Westexbbq
Quintessential Chatty Farker
- Joined
- Sep 2, 2005
- Messages
- 6,319
- Reaction score
- 917
- Points
- 0
This is great stuff and a real treat just about any time! The recipe does yield a big batch so I cut it in half and it still works quite nicely.
Most delicious.
Most delicious.
deguerre
somebody shut me the fark up.
- Joined
- Jul 15, 2009
- Messages
- 27,145
- Reaction score
- 43,498
- Points
- 0
- Age
- 65
The last time I made it it was just olive oil, butter, garlic and anchovies. I had to try it after seeing an episode of Babylon 5. Awesome. Great thread!
SirPorkaLot
somebody shut me the fark up.
We are enjoying this tremendously.
Made a large pot last night and we are enjoying it with fresh Italian bread as we speak.
Thanks for the bump!
Made a large pot last night and we are enjoying it with fresh Italian bread as we speak.
Thanks for the bump!
You got Lipitor? :becky:
EastSideRich
Is lookin for wood to cook with.
Man, I don't know if I did something wrong or what (didn't really change the recipe except for adding a couple head of roasted garlic)
Tried this stuff on Christmas, and it just wasn't that great.
I wasn't the only one either - no one really seemed crazy about it.
Something about the consistency just wasn't right for me.
Tried it again on New years eve, using a more traditional recipe
(this
http://whatscookingamerica.net/Appetizers/BagnaCauda.htm
OMG, this stuff was freakin awesome!! (also added most of a head of roasted garlic to this too)
I made it a little different in how I prepared the garlic and used a hand mixer to mix the 2 parts together (then added a little more oil).
Had it with veggies and some tomato basil bread from Panera.
Anyone who has made the cream soup variety or has made neither must try this one.
I'd like to hear others' comparison of the two.
Tried this stuff on Christmas, and it just wasn't that great.
I wasn't the only one either - no one really seemed crazy about it.
Something about the consistency just wasn't right for me.
Tried it again on New years eve, using a more traditional recipe
(this
http://whatscookingamerica.net/Appetizers/BagnaCauda.htm
OMG, this stuff was freakin awesome!! (also added most of a head of roasted garlic to this too)
I made it a little different in how I prepared the garlic and used a hand mixer to mix the 2 parts together (then added a little more oil).
Had it with veggies and some tomato basil bread from Panera.
Anyone who has made the cream soup variety or has made neither must try this one.
I'd like to hear others' comparison of the two.
Soulman1282
Knows what a fatty is.
That sounds like the saltiest, most fattening thing ever...
YankeeBBQboy
Is lookin for wood to cook with.
A few moments ago my husband came into the room and said "my BBQ forum has 6 pages on Bagna Caulda". Not believing this I came in and read all the entries. My Northern Italian family have been making BC since my Nona came from Piedmont in 1909 and this is not anything like an authentic Bagna Caulda (Hot Bath). We traditionally make this on Christmas Eve. Here goes the recipe.
4 sticks of butter
1 head of garlic minced
8 tins of anchovies
heavy cream (exact amt I don't know, about 1/2 C)
heat until butter melted and hot. Serve like a fondue or on a hot plate.Serve with Chianti, crusty Italian bread, cabbage, celery, green peppers, mushrooms, or anything you like.
My husband will not eat it, the fool, and he claims the towels I use the next morning reek of garlic. Sounds like a good thing to me. Martha Stewart of all people has a recipe too.
I will survey my family and see if the mushroom soup one is worth a try.
4 sticks of butter
1 head of garlic minced
8 tins of anchovies
heavy cream (exact amt I don't know, about 1/2 C)
heat until butter melted and hot. Serve like a fondue or on a hot plate.Serve with Chianti, crusty Italian bread, cabbage, celery, green peppers, mushrooms, or anything you like.
My husband will not eat it, the fool, and he claims the towels I use the next morning reek of garlic. Sounds like a good thing to me. Martha Stewart of all people has a recipe too.
I will survey my family and see if the mushroom soup one is worth a try.
