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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 01-07-2007, 03:20 PM   #31
cmcadams
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Do you guys remember that scene in Animal House when the fraternity was voting, and the photo of Flounder came up? That was my initial reaction, when scrolling through Neil's photos, when this came up!

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Old 01-07-2007, 06:51 PM   #32
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Quote:
Originally Posted by Neil
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.
Sounds good to me, Neil. I'm going to try this version I found on Food Network tonight. May add a "touch" of butter as you suggest.

Olive oil
8 cloves garlic, minced
6 anchovies, optional
Large pinch chili flakes
Salt and pepper
1 tablespoon minced parsley leaves

In a hot pan, pour a good amount of olive oil in. When the oil starts to warm up, add garlic and turn the flame down.

Add the anchovies, if using (don't worry about mincing them as they will dissolve in the mixture). The anchovies should cook in the garlic oil until the garlic becomes brown and the anchovies dissolve.
When the garlic gets light brown, about 5 minutes, add chili flakes until they toast up and then turn flame off. Add more olive oil and salt and pepper for flavor. Right before you heat the sauce in your fondue pot, add some minced parsley to cook in the sauce.
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Old 01-07-2007, 07:56 PM   #33
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Man that looks good! DO you cook all that in the crock pot?........or is it only kept warm in it?

How much heavy cream do you add?

I might have to make a half batch of that!
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Old 01-07-2007, 08:01 PM   #34
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I did it all in the crockpot. I usually add 3/4 of a pint of heavy cream. As the night goes on and it starts getting thicker, just add more cream.
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Old 01-07-2007, 09:15 PM   #35
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FYI, the cream-less version was pretty tasty, just different.

Just need a shot of Mista taking a chug of it now!
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Old 01-07-2007, 10:20 PM   #36
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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.
What is this water that you speak of? Kidding....looks good Mista
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Old 01-07-2007, 11:35 PM   #37
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MMMmmmmMMMMmmm CREAM, And BUTTER...... and Garlic........ LOVELY!!!
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Old 01-08-2007, 12:21 AM   #38
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Neil,
Is this on your diet?????????
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Old 01-08-2007, 12:44 AM   #39
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Nope. That's why I only had a couple of bites.
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Old 01-08-2007, 03:48 AM   #40
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Quote:
Originally Posted by SmokeInDaEye
Olive oil
8 cloves garlic, minced
6 anchovies, optional
Large pinch chili flakes
Salt and pepper
1 tablespoon minced parsley leaves
Thats more the traditional Italian version.

i.e. no butter, no soup, no cardiac
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Old 01-08-2007, 04:25 PM   #41
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Quote:
Originally Posted by CarbonToe
Thats more the traditional Italian version.

i.e. no butter, no soup, no cardiac
No fun.
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Old 01-08-2007, 04:42 PM   #42
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Ok, this Bagna looks interesting and scary all at the same time. The anchovie paste has me a little concerned. If I make it, I'll have to not tell anyone about the anchovie or no one will eat it.
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Old 01-08-2007, 04:43 PM   #43
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Quote:
Originally Posted by Puppyboy
Ok, this Bagna looks interesting and scary all at the same time. The anchovie paste has me a little concerned. If I make it, I'll have to not tell anyone about the anchovie or no one will eat it.
Don't tell anyone!

Remember, even worchestershire sauce and caesar dressing has anchovies!!
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Old 01-08-2007, 04:54 PM   #44
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Ok, at risk of getting rocks thrown at me.... But after the first ime of having the real deal that greg made, I made it with:

Fresh elephant garlic chopped in the food processor,
Healthy Choice Cream of chicken and cream of mushroom soup
Anchovie paste in da tube
Unsalted Butter

And once with half and half(at smokers house around thanksgiving), and the rest of the times with 1% milk.

The healthy choice soups(to me) dont taste any different than the regular, just not as salty. Im used to them though.

the 1% milk, although a bit thinner, really didnt hurt the flavor much at all.. I also start it a bit earlier than usualy to let it cook down a bit and added a little extra anchovy paste.

It may sound wimpy, but using these alternatives.. did eliviate being racked with guilt, hiding the bathroom scale on the garage roof, and overdosing on lipitor for a week after eating it.. The problem is the stuff is addictive and if I'm gonna inhale it, I need something that wont kill me.

I have served the "reduced fat" version and no one ever complained.. The licked clean crock pot was proof of that.. Once it cooks down a bit, the soups thicken up and its good stuff.
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Old 01-08-2007, 07:19 PM   #45
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Poobah is a genius.
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