Our Homepage | Donation to Forum Overhead | Welocme | Merchandise | Associations | Purchase Subscription | Amazon Affiliate |
|
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. |
|
Thread Tools |
11-07-2006, 06:37 PM | #1 |
Watching over us.
Join Date: 12-27-05
Location: Mid Michigan
|
Banga Cauda
I wish to express my thanks to Parrothead who taught me how to make Banga Cauda at the fall bash. I made some a couple days ago. My wife said.........thank god for the folks on the forum. She claims you folks have enriched my life for introducing her to said good eats. Improving the quality of life here. After the Banga Cauda, smoked meatloaf and the fatties.........She thinks you guys are the greatest. She is now telling me to search for more new recipes from the forum folks. She says from what she can tell, everything here is on a positive note.
Thanks again Mike |
|
11-07-2006, 06:44 PM | #2 |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Chicago Southwestern Burbs, but always south of Madison Ave.
Name/Nickname : Professor Dickweed
|
Good for you Mike.
And it was a pleasure freeing Greg's boat from the sea wall from hell with you. Have you tried Phil's cheesy bread at home? Thats the one that my wife requests most often
__________________
. Bill-Chicago The death of "willkat98" Me: If you aren't woke, that means you're still sleeping, right? Kid today: That's racist! Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven, Black Iron BBQ Viper-M, Blackstone 36" Griddle |
|
11-07-2006, 06:44 PM | #3 | |
somebody shut me the fark up.
Join Date: 08-13-03
Location: Clearwater, FL
|
Quote:
There are lots and lots of recipes and variations on recipes all over this forum. I believe efforts are being made to update the recipes section and dig out some of the buried "treasures" and give attribution where we can.
__________________
Dave Southern Brethren BBQ Competition Team "It's all about getting paid!" - Myron Mixon "I love being hated in my hometown!" - David Hair KingFisher Gator Rotisserie cooker (RIP), WSM (RIP), Stainless 5 burner with IR gas grill (RIP), Turkey Fryer, Weber JD Commemorative grill (RIP), Masterbuilt 40" insulated ELECTRIC smoker (new heating element), Pit Boss Tailgater pellet pooper. |
|
|
11-07-2006, 06:50 PM | #4 |
Full Fledged Farker
Join Date: 03-15-06
Location: Battle Creek, MI
|
I'll bite. What is Banga Cauda? A quick simple search turned up nothing.
I like the name!!!!
__________________
Good judgment comes from experience, and a lot of that comes from bad judgment. |
|
11-07-2006, 06:51 PM | #5 |
Babbling Farker
Join Date: 06-15-06
Location: Middletown, DE
|
Hey guys, I did a search for Banga Cauda but couldn't find the recepie. Could someone point me in the right direction please.
__________________
Ron Pigheaded BBQ Team www.pigheadedbbq.com KCBS CBJ Stumps Stretch (Raquel) Eagles Green. 1 -22" Weber WSM, 1 - 18"Weber WSM's 2 - 22" kettles 6x12 Haulmark Trailer |
|
11-07-2006, 07:17 PM | #6 | ||
somebody shut me the fark up.
Join Date: 08-11-03
Location: Chicago Southwestern Burbs, but always south of Madison Ave.
Name/Nickname : Professor Dickweed
|
Quote:
We can't spell here Quote:
There are a couple variations in there
__________________
. Bill-Chicago The death of "willkat98" Me: If you aren't woke, that means you're still sleeping, right? Kid today: That's racist! Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven, Black Iron BBQ Viper-M, Blackstone 36" Griddle |
||
|
11-07-2006, 07:21 PM | #7 |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Chicago Southwestern Burbs, but always south of Madison Ave.
Name/Nickname : Professor Dickweed
|
Just added to Roadmap at the top of this forum for easy finding in the future
__________________
. Bill-Chicago The death of "willkat98" Me: If you aren't woke, that means you're still sleeping, right? Kid today: That's racist! Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven, Black Iron BBQ Viper-M, Blackstone 36" Griddle |
|
11-07-2006, 11:43 PM | #8 |
Watching over us.
Join Date: 12-27-05
Location: Mid Michigan
|
Bill, havent exposed the Phoobahs Cheesy Bread as of yet. Gotta keep some kinda secret for the holidays. Yes I remember helping to remove the Queen Mary from the altered boat slip. That was sad for Greg and T-Bird. Sure as heck wasnt their fault for sure. That is a very fine party barge IMHO.
Hope they got her back to original condition. |
|
11-08-2006, 06:50 AM | #9 |
is one Smokin' Farker
Join Date: 05-20-06
Location: Kansas City
|
In Italian, Bagna Cauda simply means warm bath. This tasty Italian olive oil dip is great for raw vegetables as a tasty appetizer or party food. For a party, simply keep it warm in a small chafing dish or fondue pot.
(3 oz) Jar Anchovy Fillets 1/2 Cup Milk 35 Medium Garlic Cloves, Smashed And Peeled 1/2 Cup Unsalted Butter 1/2 Cup Olive Oil Raw Cleaned Vegetables For Dipping Place the anchovies in a bowl with the milk and let sit for an hour. Drain and pat dry. To heat in a microwave oven, place the butter, oil and garlic in a glass or ceramic casserole dish. Add the anchovies to this mixture, cover with plastic and cook on high for 6 minutes. Uncover carefully and blend in a blender or food processor until smooth. We do it with out the milk.
__________________
[COLOR=blue]Clay[/COLOR] [COLOR=blue]The Original Sauced Pigs BBQ Team[/COLOR] [COLOR=#0000ff]2 Homemade Smokers (1 for Sale) [URL]http://i49.photobucket.com/albums/f265/123sauced/Smoker.jpg[/URL][/COLOR] [COLOR=#0000ff]Weber Kettle[/COLOR] [COLOR=#0000ff]Brinkmann Smoke n Pitt[/COLOR] [COLOR=#0000ff]Charbroil Gasser[/COLOR] |
|
Thanks from:---> |
11-08-2006, 05:28 PM | #10 |
Full Fledged Farker
Join Date: 03-15-06
Location: Battle Creek, MI
|
Oh....my.....gawd
Thanks for the links guys. Now I know what Banga Cauda (oops, I mean Bagna Cauda) is, but I'm not sure I should!
A few questions for those in the know: 1. If using canned anchovies instead of the paste, don't you at least chop them up or something? Or do they fall apart naturally when you stir it up? 2. What's the preference; 1/2 chicken, 1/2 mushroom soup, or all mushroom? 3. Can it be refrigerated and reheated? Thanks, I think
__________________
Good judgment comes from experience, and a lot of that comes from bad judgment. |
|
11-08-2006, 05:42 PM | #11 |
Watching over us.
Join Date: 12-27-05
Location: Mid Michigan
|
JimT, I havent used the anchovies in my batch of banga cauda. But I do enjoy canned sardines. Not sure but I think anchovies are just very salty little fish. I made a half-batch. 2 sticks of butter. One can each of creamed of chicken and mushroom soup. Then added a quarter cup of chopped jared type garlic. Added 1/2 pint of cream to the heated mixture. Yes we have reheated it 3 times now and to us taste just as good. I assume anchovies add extra amounts of salt to the blend. The nearest store to us that even carries cream is about 30 miles round trip. So when I get a wild hair to whip up something I just use what I have in stock. Next time I will add some sea-salt and some white ground pepper. We have used this dish as a dip for cooked and fresh veggies. Also its great on crusty bread and as a gravy for mashed potatoes. It would also make a great white sauce for pasta IMHO.
Mike |
|
11-08-2006, 06:27 PM | #12 |
is One Chatty Farker
Join Date: 07-07-04
Location: Richardson, Texas
|
You guys should try a little over angel hair pasta !!!!!!!
BC warning....... Do not stay up late eating this and have an early plane flight and sit in a humid airport.
__________________
************************************ Mark P. The reason I love this site: http://www.bbq-brethren.com/forum/sh...ad.php?t=59061 3 WSM's Weber Kettle w/ rotisserie Weber Genesis 2 Turkey Fryers |
|
11-08-2006, 06:45 PM | #13 |
somebody shut me the fark up.
Join Date: 05-24-04
Location: Long Beach, CA
|
I use the anchovy paste like Greg taught me. Just squeeze it in.
And don't be frightened by how it looks while it is cooking. It will look horrible at first. When you add the cream it smooths out, though. Just be patient.
__________________
Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott |
|
11-08-2006, 06:55 PM | #14 |
somebody shut me the fark up.
Join Date: 01-04-05
Location: Pleasant Hill, MO
|
Angel Hair pasta, my arse! Try it over a Belly Bomber/Slider! I could feel my heart throwing on the brakes as I tasted it!
__________________
KCBS Member #14287
|
|
11-08-2006, 07:27 PM | #15 |
Watching over us.
Join Date: 12-27-05
Location: Mid Michigan
|
Hell bigmista. Only thing you can buy here in a tube is toothpaste. No tubes of tomato paste nor anchovies in a tube for sure. Play heck finding anchovies even in a store here.
|
|
Similar Threads | ||||
Thread | Thread Starter | Forum | Replies | Last Post |
Bagna cauda | Bigmista | Q-talk | 100 | 12-24-2019 08:28 PM |
bagna cauda recipe? | aswoboda | Q-talk | 5 | 05-26-2010 04:10 PM |
Thread Tools | |
|
|