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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 06-25-2006, 11:43 AM   #16
JohnMcD348
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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?
I thought it was a dip. You could dip your meat in it and eat it that way.
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Unread 06-25-2006, 05:25 PM   #17
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Quote:
Originally Posted by bbqbull
Holy Fark.... Sure as heck wouldnt need any exlax after consuming a bowl of this huh?
Mike
TRUE very very TRUE
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Unread 06-26-2006, 03:53 AM   #18
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........How much butter?

Since eating BBQ at least twice a week I've had to start hitting the 'treadmill'. It's the first time I've had to exercise outside of my active lifestyle for years!!
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Unread 06-26-2006, 07:52 AM   #19
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Amazing stuff! Worked well with some of the pizza Ron was kind enough to ship!

Mixing up a half recipe tonight, and then trying it with some clams and linguine for dinner tomorrow night.

PS Attempt moderation if Greg has control of the margarita machine and has added bananas.....
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Unread 06-26-2006, 10:31 AM   #20
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I think that I still smell like garlic.
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Unread 06-30-2006, 10:44 AM   #21
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We put off making this until last night. We added the clams, and as expected it was outstanding! Shot the hell out of the moderate diet I started on Monday, but it was outstanding. Next batch used for pasta I'm going to add a little Marsala.
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Unread 06-30-2006, 11:05 AM   #22
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I gotta make this. Funny, I think of Inagaddadavida everytime I read the title.

Bagnacaudadavida I guess.
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Unread 07-08-2006, 12:05 PM   #23
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Making this tonite for a "Wine tasting party". I don't think they will taste anything but garlic.
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Unread 07-08-2006, 11:10 PM   #24
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Does anyone have a recipe of bagna cauda without garlic?

It sounds good, up until the garlic
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Unread 07-09-2006, 09:20 AM   #25
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Quote:
Originally Posted by willkat98
Does anyone have a recipe of bagna cauda without garlic?

It sounds good, up until the garlic
Here's one (I removed the garlic)

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 watcha want
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.
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Unread 07-09-2006, 09:27 AM   #26
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Has anyone tried this with roasted garlic for a mellower garlic flavor?
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Unread 07-09-2006, 10:01 AM   #27
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Well the Bagna last night was a success! Everytime somebody went back to the table, they got more Bagna. Some people were putting it in containers and taking it home.

Thanx for the recipe Greg!
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Unread 07-09-2006, 11:41 AM   #28
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Let’s see, one left over Jap Fattie crumbled in a skillet, add some Bagna Cauda, stir, & mix until hot, pour over home made biscuits. This southern boy is in NIRVANA…… Probably not gonna be welcome at any social gatherings, or even at work…but , hey sacrifices must be made. Think I’ll take tomorrow off!!!

Just kidding boss!!
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Unread 07-11-2006, 06:24 PM   #29
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I made the first recipe. It was a huge success. I was skeptical about the canned soup but thought I should give it a try before tweeking things. I wouldn't change a thing. I had a bit left over and used it in a small batch of mashed potatoes the next day. yum
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Unread 07-11-2006, 07:33 PM   #30
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Quote:
Originally Posted by Samichlaus
I made the first recipe. It was a huge success. I was skeptical about the canned soup but thought I should give it a try before tweeking things. I wouldn't change a thing. I had a bit left over and used it in a small batch of mashed potatoes the next day. yum
The correct term is YUMS. You have to put the S on the end of it.
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