Bagna cauda - Page 4

gotwood · 12-15-2008, 06:55 PM

make sure submit this to the recipes page

Bigmista · 12-15-2008, 07:39 PM

condensed like campbells

JP · 12-15-2008, 11:16 PM

I'm a visual person. Not one person has posted any PRON of this dip you speak of! Dare I say it.......never happened?

BBQchef33 · 12-15-2008, 11:47 PM

BTW.. for a variation, I make it with half cream of mushroom and half cream of chicken.

thillin · 12-16-2008, 12:43 AM

Quote:

Originally Posted by JP

I'm a visual person. Not one person has posted any PRON of this dip you speak of! Dare I say it.......never happened?

Look here:

http://www.bbq-brethren.com/forum/sh...ighlight=bagna

Jaberwabee · 12-16-2008, 01:01 AM

Quote:

Originally Posted by BobBrisket

Sorry, but while it sounds incredible, I can't stand anchovies. There's only one thing I can barely stomach anchovies in and that's a spicy Putanesca sauce. Even then, it makes me want to hurl after a while.
What could be substituted for the 'chovies? How about smoked oysters? Anyone ever try it that way?

Yup, I know what you mean, I myself LOVE Anchovies and Sardines, but my wife hates them. If you sub the anchovies, just account for the salt, oysters would be great. I grew up Catholic as well, and this and Paella (seafood only) were the Friday specials during Lent.

cheez59 · 12-16-2008, 03:43 AM

Everybody shakes their head when they hear what's in it.

But they can't stop eating it. Cool sounding grub.

parrothead · 12-16-2008, 08:12 AM

Quote:

Originally Posted by BBQchef33

BTW.. for a variation, I make it with half cream of mushroom and half cream of chicken.

That is not a variation, that is the recipe.

BobBrisket · 12-24-2008, 12:35 PM

Quote:

Originally Posted by Jaberwabee

Yup, I know what you mean, I myself LOVE Anchovies and Sardines, but my wife hates them. If you sub the anchovies, just account for the salt, oysters would be great. I grew up Catholic as well, and this and Paella (seafood only) were the Friday specials during Lent.

Well, I'm gonna use the Outlaws as guinnea pigs. I'm gonna try some finely minced smoked oysters instead. We'll see what they think. They aren't really into trying new things and like to stick to the usual. I hesitate trying new stuff with them sometimes cause they won't eat it if they've never seen it before and I end up bring lots of stuff back. I'll post some pron later on.

Jaber, odd, but I love sardines, just for some reason 'chovies don't sit well with me. I got a mean sardine pate recipe from my grandfather. It's one of those, people who don't like sardines can't stop eating it kinda recipes.

tommykendall · 12-24-2008, 01:06 PM

Quote:

Originally Posted by parrothead

That is not a variation, that is the recipe.

and That, is farking funny chit.

BobBrisket · 12-25-2008, 01:08 AM

I give up on trying to turn on the all the outlaws to food that is different and pleasing to the palate. They just don't get it. They can have all the instant mashed taters, dry turkey, dry ham, canned gravy, and etc they want.

I don't mean this in a bad way, but to make a long story short.......they just aren't adventurous when it comes to cooking or trying NEW things.

On a bright note...........when my wife tasted the Bagna she said.................."Chit, give me a bowl full and I'll eat it like soup, damn it's good!!!" This was the only review that matters to me.

It took a lot of years to turn my wife tastebuds onto good chit.

PS.....I loved it. I'm exuding(sp) a beautiful aroma of garlic from my breath, pores, and other areas(pfffffft) too. It's beautiful. I'm making a batch for my folks tomorrow............I know they will love it. They are garlic ADDICTS!!

Norcoredneck · 12-25-2008, 01:21 AM

Quote:

Originally Posted by BobBrisket

They can have all the instant mashed taters, dry turkey, dry ham, canned gravy, and etc they want.
!!

Simple answer....Serve them this

BobBrisket · 12-25-2008, 10:28 AM

Quote:

Originally Posted by Norcoredneck

Simple answer....Serve them this

LMAO!!

PS....I used one can of smoked oysters.............Dang Good flavor!!!

JimT · 12-25-2008, 05:15 PM

Does it give you "garlic breath?"

If I made a batch up and ate it on Saturday, would I be OK breath wise on Monday?

OK, fire away. But you know what I mean!!!

JimT

kusojijii · 09-11-2009, 08:23 PM

I really want to try this for my family's annual fishing outing next weekend. Will this turn out ok if I make it the night before, let it sit chilled until the next afternoon,then reheat in the crock pot?

12-15-2008, 07:39 PM	#47
Bigmista somebody shut me the fark up. Join Date: 05-24-04 Location: Long Beach, CA Downloads: 0 Uploads: 0	condensed like campbells __________________ Wait! Bigmista wrote a cookbook? Exodus 29:18 Then burn the entire ram on the altar. It is a burnt offering to the LORD, a pleasing aroma, a food offering presented to the LORD. God loves BBQ! Bigmista Custom Spicewine Trailer - Olivia J. PIMA Large and Medium Spicewines Weber Ranch Kettle - E.T. Remembering Scott

12-15-2008, 11:47 PM	#49
BBQchef33 Grand Poobah and Site Admin Join Date: 08-11-03 Location: Long Island, NY Downloads: 10 Uploads: 4	BTW.. for a variation, I make it with half cream of mushroom and half cream of chicken. __________________ Site Administrator and Grand PooBah CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Klose built MoAB (Mother of All Banderas) passed on to Big Dog, 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 1 XL BGE, 1 Mini BGE, 1 Pit Barrel Cooker, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, 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

12-16-2008, 03:43 AM	#52
cheez59 is one Smokin' Farker Join Date: 05-29-08 Location: Georgetown,TN Downloads: 0 Uploads: 0	Everybody shakes their head when they hear what's in it. But they can't stop eating it. Cool sounding grub. __________________ Primo Oval XL with all the goodies Brinkman All-In-One Straubelstone gasser Cajun Fryer 8-1/2 gallon Cajun Fryer 12 gallon Commercial Jimmy Turkey fryer Catfish slayer,cooker feeder Super Fast [COLOR=red]RED [/COLOR][COLOR=black]Thermapen[/COLOR]

12-25-2008, 01:08 AM	#56
BobBrisket Moderator Join Date: 12-11-07 Location: El Paso, TX Downloads: 0 Uploads: 0	I give up on trying to turn on the all the outlaws to food that is different and pleasing to the palate. They just don't get it. They can have all the instant mashed taters, dry turkey, dry ham, canned gravy, and etc they want. I don't mean this in a bad way, but to make a long story short.......they just aren't adventurous when it comes to cooking or trying NEW things. On a bright note...........when my wife tasted the Bagna she said.................."Chit, give me a bowl full and I'll eat it like soup, damn it's good!!!" This was the only review that matters to me. It took a lot of years to turn my wife tastebuds onto good chit. PS.....I loved it. I'm exuding(sp) a beautiful aroma of garlic from my breath, pores, and other areas(pfffffft) too. It's beautiful. I'm making a batch for my folks tomorrow............I know they will love it. They are garlic ADDICTS!! __________________ UDS, Pit Barrel Cooker-Courtesy of Poobah, WSM, 22.5 Weber Kettles-K and DR Stamped, 18.5 Weber Bar-B-Kettle, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver B, Lil' Chief Smoker, Lodge Sportman Grill, Backyard Fire Pit, Dutch Ovens, Discada Set Up, Turkey Fryer! BobBrisket Jr.-MUDS, WSJ Silver My BEST Compliment......"You're a good cooker, Dad!"--My Son. DAN!

12-25-2008, 05:15 PM	#59
JimT Full Fledged Farker Join Date: 03-15-06 Location: Battle Creek, MI Downloads: 0 Uploads: 0	Let's Keep This Post Alive.. Does it give you "garlic breath?" If I made a batch up and ate it on Saturday, would I be OK breath wise on Monday? OK, fire away. But you know what I mean!!! JimT __________________ Good judgment comes from experience, and a lot of that comes from bad judgment.

12-15-2008, 06:55 PM	#46
gotwood is one Smokin' Farker Join Date: 01-01-08 Location: Homer Glen, IL Downloads: 0 Uploads: 0	make sure submit this to the recipes page

12-15-2008, 11:16 PM	#48
JP On the road to being a farker Join Date: 02-03-07 Location: Murrieta, California Downloads: 0 Uploads: 0	I'm a visual person. Not one person has posted any PRON of this dip you speak of! Dare I say it.......never happened?

09-11-2009, 08:23 PM	#60
kusojijii Is lookin for wood to cook with. Join Date: 08-13-09 Location: Iowa Downloads: 0 Uploads: 0	I really want to try this for my family's annual fishing outing next weekend. Will this turn out ok if I make it the night before, let it sit chilled until the next afternoon,then reheat in the crock pot? __________________ UDS

Similar Threads
Thread	Thread Starter	Forum	Replies	Last Post
bagna cauda recipe?	aswoboda	Q-talk	5	05-26-2010 04:10 PM
Let the Bagna Begin...	Bigmista	Q-talk	47	01-08-2007 06:55 PM
Banga Cauda	bbqbull	Q-talk	45	12-22-2006 09:35 PM