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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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06-23-2006, 06:31 PM | #1 |
somebody shut me the fark up.
Join Date: 05-24-04
Location: Long Beach, CA
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Bagna cauda
This is a recipe from Parrothead. Copy this down and make it. You will thank me and Parrot head.
1 lb. melted butter 2 cans cream of chicken soup 2 cans cream of mushroom soup (or 4 cans of cream of mushroom soup) 1 tube anchovy paste or 1 can of anchovies 1/2 cup minced garlic 1 pint heavy cream Add all ingredients to a pot of medium heat. Stir until blended well. Some butter will never blend. Add heavy cream. Mix well to desired thickness. Serve with crusty Italian Bread, Cabbage leaves, cheese cubed, meat cubed or anything else you think might go with it. Eat well.
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06-23-2006, 07:05 PM | #2 |
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
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BigMista,
Is the #1 of butter correct?
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06-23-2006, 07:06 PM | #3 |
is one Smokin' Farker
Join Date: 12-04-05
Location: Wantagh, NY
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Bagna Heartattacka
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06-23-2006, 07:48 PM | #4 |
Watching over us.
Join Date: 12-27-05
Location: Mid Michigan
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Holy Fark.... Sure as heck wouldnt need any exlax after consuming a bowl of this huh? Sounds pretty danged good though
Mike
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"You have never really lived until you have done something for someone who can never repay you." "I wish my mind could forget what my eyes have seen. :shocked:" "Heavily medicated for your protection. :doh:" Klose Mobile Pit Klose Owners Reccomended Pit Cookshack Smokette Gasser Little Chief Smoker Large BGE Gifted to me my Pit Barrel Smoker :mrgreen::clap:[URL="http://www.bbq-brethren.com//www.pinterest.com/pin/create/extension/"][/URL] |
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06-23-2006, 10:13 PM | #5 |
Babbling Farker
Join Date: 08-11-03
Location: Richmond, TX
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Must be a typo.
Is that really 1/2 CUP of minced garlic?
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06-23-2006, 10:19 PM | #6 |
Banned
Join Date: 01-16-06
Location: Wikieup Arizona
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Excuse me sir, your box sir. Would you prefer pine or oak sir?
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06-24-2006, 07:56 AM | #7 |
somebody shut me the fark up.
Join Date: 07-10-05
Location: NORTH BERGEN, NEW JERSEY
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Fennel is great with Bagna cauda.
I never added Mushroom soup to it. I'll have to give it a try.
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Guido Lang 60 Lang 84 Deluxe Warmer with Chargrill Large Spicewine Large BGE XL - BGE Med. BGE ( Bought it for my son Vincenzo) Brinkman Snp Brinkman ECB GOSM Weber Kettle Kenmore Elite Gasser Camp Chef Outdoor Stove Blackstone Pizza Oven Blackstone 36" Griddle 1-Banjo |
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06-24-2006, 08:35 AM | #8 |
Grand Poobah and Site Admin
Join Date: 08-11-03
Location: Long Island, NY
Name/Nickname : Phil
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Recipe is correct guys, we renamed it to veinus cloga.
Chit is amazing.. TRY IT.. and have ALOT of good bread around.
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Site Administrator and Grand PooBah CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Built Shirley built to feed our Veterans(A.K.A "Abrams"), 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 2 XL BGE, 1 Mini BGE, 2 Pit Barrel Cookers, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a Blackstone 36 and 17, a covered, pellet pooping FEC100, and our duck died. :( News Flash: "A mans worth is judged by the weight of his integrity " You know your getting older when you choose your cereal for the fiber, not the toy Smoke on KC. WWW.BBQ-BRETHREN.COM |
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Thanks from:---> |
06-24-2006, 10:35 AM | #9 |
Banned
Join Date: 07-18-04
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Bread will be shipped from Brooklyn for cost and a $5 handling fee.
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06-24-2006, 10:39 AM | #10 |
somebody shut me the fark up.
Join Date: 05-24-04
Location: Long Beach, CA
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Parrothead is gonna make more today. Can't wait.
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06-24-2006, 10:54 AM | #11 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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Just make sure that anyone you plan on spending time with for the next two or three days has some, too! You'll be sweating garlic for a while!
Great stuff!
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06-24-2006, 02:19 PM | #12 |
is One Chatty Farker
Join Date: 05-06-06
Location: St George, UT
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There's some hope for the timid !!! ...
... one more traditional is:
3/4 C olive oil, 3 T butter, 2 t fine-chopped garlic, 8-10 flat anchovy fillets chopped, 1 t salt. ... then .... all sorts of vegetables (for dipping), breads, and even an omelet side. I love the sound of the posted version, but may opt for this one to avoid having my insurance cancelled.
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Tom B. [FONT=Garamond]aka tommy_bandera ---------------------------------- GMG_Daniel Boone _ pellets only Big Green Egg _ Large _ need high heat Broilmaster D3 'natural' gasser [I]CB Bandera .. hooked me Traeger Texas 075 spoiled me[/I][/FONT] |
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06-24-2006, 06:01 PM | #13 |
somebody shut me the fark up.
Join Date: 08-13-03
Location: St. Peters MO: 38.786730,-90.642551
Name/Nickname : Mark
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Sounds like a non-meat dish; at Phil's bash. And people are eating it. Is this a first?
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Dr. Mark (STL) Ph.D. (honorary) Bovine $hitology A thin line separates paranoia from an acute understanding of reality. |
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06-24-2006, 08:30 PM | #14 | |
somebody shut me the fark up.
Join Date: 10-21-03
Location: Bandera Owner in Missouri
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Quote:
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06-25-2006, 06:37 AM | #15 |
Quintessential Chatty Farker
Join Date: 06-04-04
Location: St. Joseph, MI
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Bagna Cauda was a staple on fridays (no meat mod for Romans) when I was growing up. We always had it with cabbage.
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