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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 06-23-2006, 06:31 PM   #1
Bigmista
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Default 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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Unread 06-23-2006, 07:05 PM   #2
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BigMista,

Is the #1 of butter correct?
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Unread 06-23-2006, 07:06 PM   #3
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Bagna Heartattacka
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Unread 06-23-2006, 07:48 PM   #4
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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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Unread 06-23-2006, 10:13 PM   #5
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Must be a typo.

Is that really 1/2 CUP of minced garlic?
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Unread 06-23-2006, 10:19 PM   #6
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Excuse me sir, your box sir. Would you prefer pine or oak sir?
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Unread 06-24-2006, 07:56 AM   #7
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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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Unread 06-24-2006, 08:35 AM   #8
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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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Unread 06-24-2006, 10:35 AM   #9
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Bread will be shipped from Brooklyn for cost and a $5 handling fee.
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Unread 06-24-2006, 10:39 AM   #10
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Parrothead is gonna make more today. Can't wait.
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Unread 06-24-2006, 10:54 AM   #11
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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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Unread 06-24-2006, 02:19 PM   #12
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Default 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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Unread 06-24-2006, 06:01 PM   #13
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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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Unread 06-24-2006, 08:30 PM   #14
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Quote:
Originally Posted by Mark
Sounds like a non-meat dish; at Phil's bash. And people are eating it. Is this a first?
yea, they ate this while prepping the loads.....
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Unread 06-25-2006, 06:37 AM   #15
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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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