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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 01-06-2007, 09:00 PM   #16
MilitantSquatter
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Any reason you prefer the plain heavy cream vs. the cream of mushroom or cream of chicken soup Greg originally used ?
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Unread 01-06-2007, 09:00 PM   #17
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Quote:
Originally Posted by Bigmista
I've never had that problem. You guys might want to look into drinking a glass of water occassionally.
That was good.
I usually take my water frozen.
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Unread 01-06-2007, 09:12 PM   #18
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Mista, thanks for the photos I think the wife is going to love this as she a a garlic freak (I will cook dinner for her sometimes and use a whole head of garlic for the two of us and she always could use a little more). It reminds of fondue, what else do you dip in it or have you used it as a sauce?
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Unread 01-06-2007, 09:37 PM   #19
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It is some good stuff isn't it!!!!

You just have to make sure the wife eats it too.
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Unread 01-07-2007, 01:28 AM   #20
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Quote:
Originally Posted by MilitantSquatter
Any reason you prefer the plain heavy cream vs. the cream of mushroom or cream of chicken soup Greg originally used ?
You use both. The heavy cream smooths out the mixture.
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Unread 01-07-2007, 01:35 AM   #21
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Quote:
Originally Posted by Wine & Swine
Mista, thanks for the photos I think the wife is going to love this as she a a garlic freak (I will cook dinner for her sometimes and use a whole head of garlic for the two of us and she always could use a little more). It reminds of fondue, what else do you dip in it or have you used it as a sauce?
You could dip anything you like in it. Some people mix it in mashed potatoes or pour it over pasta.
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Unread 01-07-2007, 02:50 AM   #22
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We have used it as a dip for veggies also. Carrot and celery sticks are great dipped in Banga Cauda. Great way to get your vegetables.
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Unread 01-07-2007, 06:08 AM   #23
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I would definately be in cardiac arrest after that
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Unread 01-07-2007, 06:28 AM   #24
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Being a Roman mackeral snapper, bagna cauda was a staple in our household on Fridays and during lent while I was growing up. Our family makes it using only butter, olive oil, garlic, and anchovies. Sautee' the garlic in butter and olive oil but don't let it get brown. Add the can of anchovies and stir until they disolve. We only ate it drizzled over leafs of cabbage with plenty of good hard crust Italian bread.
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Unread 01-07-2007, 06:38 AM   #25
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Great Post Bigmista...Definately have to Put that on my To Do List !!
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Unread 01-07-2007, 10:12 AM   #26
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Unread 01-07-2007, 10:18 AM   #27
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Quote:
Originally Posted by bbqbull
We have used it as a dip for veggies also. Carrot and celery sticks are great dipped in Banga Cauda. Great way to get your vegetables.
Go ahead. Believe it's healthy...
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Unread 01-07-2007, 10:33 AM   #28
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Quote:
Originally Posted by Bigmista
You could dip anything you like in it. Some people mix it in mashed potatoes or pour it over pasta.
Add some clams and pour over linguine. It's a winner.
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Unread 01-07-2007, 11:11 AM   #29
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Quote:
Originally Posted by Plowboy
Interesting. Don't know if I've ever seen it or had it. 1/2 cup of garlic! Oh my gawd.
If it was fresh garlic it would really be strong. It looks like that minced garlic and it isn't too strong based on my tastes.
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Unread 01-07-2007, 01:00 PM   #30
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Quote:
Originally Posted by tony76248
If it was fresh garlic it would really be strong. It looks like that minced garlic and it isn't too strong based on my tastes.
Brauma garlic!
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