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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 12-09-2006, 08:57 PM   #31
tommykendall
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Well I made a 1/2 batch last night for the neighborhood happy hour and only a few liked it - and very well. It's not for everyone. one person called it the ultimate stink dip. My wife asked that I not make it again. I think it's great. Bull - I'll send you a tube or two of the paste since I cannot make it anymore. PM me. Maybe we should all 'chovie Bull.
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Unread 12-10-2006, 07:53 AM   #32
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Quote:
Originally Posted by wnkt
So....will the REAL Bagna Cauda please stand up..

Which is it? butter, oil. garlic and anchovies?....... or mushroom soup, anchovies butter and garlic?
Or is it like fatties, sausage is the only basic ingredient so you can adjust for your own tastes.
The REAl version is the first one. The one that I make is an Americanized version that is very popular with all of the Italians that live in my area. You almost can't get together in this town without somebody making bagna.
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Unread 12-11-2006, 07:56 AM   #33
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This stuff sounds great to me. I will try some this week. I hope there is some left for bisquits the next morning!!
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Unread 12-11-2006, 09:22 AM   #34
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Made some last weekend and over did it on the paste, My wife was less than impressed. Oh well it was great on veggies, and I think I will do a 5 cheese pepperoni pizza and use it as a "white sauce".
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Unread 12-19-2006, 07:14 PM   #35
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Quote:
Originally Posted by tommykendall
Well I made a 1/2 batch last night for the neighborhood happy hour and only a few liked it - and very well. It's not for everyone. one person called it the ultimate stink dip. My wife asked that I not make it again. I think it's great. Bull - I'll send you a tube or two of the paste since I cannot make it anymore. PM me. Maybe we should all 'chovie Bull.
Thanks Tommy Kendall, the Chovies arrived today in the mail.
It will definately be put to good use over the weekend.

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Unread 12-19-2006, 09:27 PM   #36
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No sweat, but now that I read this thread closer it appears that you actually found anchovie paste locally but not anchovie flats. So I sent you the wrong thing? I have anchovie flats - eat them straight out of the can with beer. Good chit. If you have a Smart&Final, or Costco, or Sams Club locally you should find anchovie flats there.
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Unread 12-19-2006, 10:37 PM   #37
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Voice of reason

This stuff tastes like chit

Smells like ass

Sorry Tom, Cremed garlic cheese chit is an acquired taste.
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Unread 12-19-2006, 10:47 PM   #38
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I'm with Bill... not a big fan.
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Unread 12-19-2006, 10:51 PM   #39
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Quote:
Originally Posted by willkat98
Voice of reason

This stuff tastes like chit

Smells like ass

Sorry Tom, Cremed garlic cheese chit is an acquired taste.
So aren't teabags which you seem to gobble right up
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Unread 12-19-2006, 11:33 PM   #40
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Quote:
Originally Posted by tommykendall
So aren't teabags which you seem to gobble right up
Yes I do

I have really bad teeth

I have had multiple jaw surgeries (sp)

Tea bags (remove the staple) are recommended to chew on after jaw surgery.

Tea produces Tanic Acid, which is a natural blood clotting agent.

Thanks Tom!

I knew you'd contribute more than the blue pill diet!!

(TIC Laugh (Tongue in Cheek))
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Unread 12-20-2006, 07:57 AM   #41
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Made a 5 cheese pepperoni pizza and used the Bagna for a white sauce. It was pretty good. In my opinion, this needs to stay warm to be really good.
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Unread 12-20-2006, 08:16 AM   #42
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Quote:
Originally Posted by Roo-B-Q'N
In my opinion, this needs to stay warm to be really good.
Oh come on! It was really.... ummm... "interesting" with White Castles dunked in it and allowed to get to room temperature.
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Unread 12-20-2006, 08:18 AM   #43
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I forgot to post a thanks for this recipe... so thank you. I made it last week and the wife loved it. Then I took the rest to a family get together last weekend and it was a hit. I did find that people either loved it or didn't care for it at all.

I definitely want to try it with clams over pasta.
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Unread 12-20-2006, 10:03 AM   #44
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I agree with Bill...you can smell those anchovies a mile away......but they made me try it at the bash. Good thing there was alot of good beer on hand....really hated having to drink all those beers to get rid of that taste.
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Unread 12-20-2006, 11:44 AM   #45
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Quote:
Originally Posted by Jeff_in_KC
Oh come on! It was really.... ummm... "interesting" with White Castles dunked in it and allowed to get to room temperature.
Forgot who said it but they said it was good cold or warm. After that stuffed cooled down it was horible. But with White Castles involved . . . .
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