Has Anyone Here Ever Eaten Garibaldi's Favorite Dish - Bagna Cauda?
Bill Daras
than a little apprehensive about the anchovy content. :)
How does it taste? Fishy? Good? Bad? Fantastic?
(excerpt provided by the Lurker's Guide)
> Bagna Cauda (from Jeff Smith's -The Frugal Gourmet-)
>
> 1/2 cup olive oil
> 1/4 lb. butter (1 stick) - not margarine!
> 5 cloves garlic, finely chopped
> 6 anchovy fillets, mashed
> black pepper
>
> Heat oil and butter together in top of double boiler. In a small skillet cook
> the garlic in a bit of this oil until soft. Add the anchovies, and cook till
> the fish turns into a paste, about 5 min. Mix this paste with the hot oil and
> butter. Transfer to a chafing dish or fondue pot to keep warm on the table (it
> congeals as it cools.)
Cheryl Martin
> He made it sound tempting, but after looking at the recepie, I am more
>than a little apprehensive about the anchovy content. :)
>
> How does it taste? Fishy? Good? Bad? Fantastic?
>
Yes! It's been served at B5 parties as several cons. Yummy, yummy, yummy!
It doesn't taste fishy at all. If you like garlic, then you will like
bagna cauda. There are variations on the recipe. Try them all!
Cheryl
--
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Shaz
"Cheryl Martin" <zof...@deepthot.org> wrote in message
news:8u46v6$obq$1...@dent.deepthot.org...
> Bill Daras <bill_...@cyberzone.net> said:
> > He made it sound tempting, but after looking at the recepie, I am
more
> >than a little apprehensive about the anchovy content. :)
> >
> > How does it taste? Fishy? Good? Bad? Fantastic?
> >
>
> Yes! It's been served at B5 parties as several cons. Yummy, yummy,
yummy!
>
> It doesn't taste fishy at all. If you like garlic, then you will like
> bagna cauda. There are variations on the recipe. Try them all!
>
Oh, agreed! Cholesterol poisoning in a fondue, no doubt about it, but oh my
GOD it tastes good! Not something to eat if you're planning a romantic
evening, though. Well, not unless your partner partakes of same in equal
amounts. There's enough garlic in it to kill the entire cast of Buffy!<g>
Shaz
Martin A. Hohner
> He made it sound tempting, but after looking at the recepie, I am more
>than a little apprehensive about the anchovy content. :)
I made it shortly after seeing "A Distant Star" for the first time. I actually
dug out a fondue pot my parents had gotten as a wedding gift back in 1973 but
which had never been used. Yup, it's quite good.
A couple of hints, though. The recipie doesn't specify any cooking time. Let
it simmer for quite a while. Make sure you mash up the garlic really well. It
takes some time for the garlic taste to percolate throughout the mixture. If
you try to eat it too soon, all it will taste like is raw olive oil.
> How does it taste? Fishy? Good? Bad? Fantastic?
Use good Italian bread for dipping. And make sure you share it with a friend.
Eat the whole thing yourself, and you'll be the expanding Russian Frontier,
with flabby borders. :-)
Martin "The Mess" Hohner <*> Simn...@aol.com
A&A Module: http://www.geocities.com/axisrules36
Tech Infantry: http://www.geocities.com/earthfleet2000
RIP The Spectrum Wars 1997-2000...gone but not forgotten
Bill
> > He made it sound tempting, but after looking at the recepie, I am
more
> >than a little apprehensive about the anchovy content. :)
Ever had a ceasar salad? Anchovies are in the dressing (along with a lot of
other stuff that surprised me). Anchovies are like pepper, the taste won't
overpower you unless you go really heavy on it.
And even then, a straight anchovie (at least the kind they put on pizza)
tastes more like salt then anything else.
I'll admit that I've never had Bagna Cauda though, but its something I'll be
trying in the near future. :)
Susan Phillips
> He made it sound tempting, but after looking at the recepie, I am more
>than a little apprehensive about the anchovy content. :)
>
> How does it taste? Fishy? Good? Bad? Fantastic?
It's marvelous!!!
Not really fishy at all, especially if you put in enough garlic.
Sue
who likes garlic
"How can you be anal-retentive if you don't have an anus?"
Bartleby, "Dogma"
J. Potts
> He made it sound tempting, but after looking at the recepie, I am more
>than a little apprehensive about the anchovy content. :)
>
> How does it taste? Fishy? Good? Bad? Fantastic?
In article <8u46v6$obq$1...@dent.deepthot.org>,
Cheryl Martin <zof...@deepthot.org> wrote:
>Yes! It's been served at B5 parties as several cons. Yummy, yummy, yummy!
>
>It doesn't taste fishy at all. If you like garlic, then you will like
>bagna cauda. There are variations on the recipe. Try them all!
As one of those responsible for making them at B5 parties, I can assure you
that the stuff is *fantastic*. The recipe given in the B5 episode is a
southern Italian variety. I make a northern Italian version that substitutes
heavy cream for the olive oil (1 pound of butter, 1 pint of cream, 1 can
of anchovies, a shit load of garlic (at least 20 cloves). The advantage
of this variation is that the ingredients stay incorporated better as
opposed to the olive oil recipe where the garlic and anchovie sinks to the
bottom.
I tried a slightly different way of preparing it this year for World Con.
I roasted the garlic ahead of time with a little olive oil. I find bagna
cauda is best with a nice soft bread, particularly an Italian herb bread.
A friend of mine has sometimes made fresh loaves for me with her bread
maker and invariably when I have served that with the bagna cauda, the
bagna didn't last very long. As for the anchovies, there isn't enough
in the recipe to overpower the bagna. The effect is very subtle and
definitely *not* fishy (I don't like fishy tasting stuff but I *love*
bagna).
--
JRP
"How many slime-trailing, sleepless, slimy, slobbering things do you know
that will *run and hide* from your Eveready?"
--Maureen Birnbaum, Barbarian Swordsperson
Harley W. Daugherty
ok........got a link to them??
--
Harley W. Daugherty
"Cheryl Martin" <zof...@deepthot.org> wrote in message
news:8u46v6$obq$1...@dent.deepthot.org...
> Bill Daras <bill_...@cyberzone.net> said:
> > He made it sound tempting, but after looking at the recepie, I am
more
> >than a little apprehensive about the anchovy content. :)
> >
> > How does it taste? Fishy? Good? Bad? Fantastic?
> >
>
> Yes! It's been served at B5 parties as several cons. Yummy, yummy,
yummy!
>
> It doesn't taste fishy at all. If you like garlic, then you will like
> bagna cauda. There are variations on the recipe. Try them all!
>
Scott Johnson
: He made it sound tempting, but after looking at the recepie, I am more
: than a little apprehensive about the anchovy content. :)
:
: How does it taste? Fishy? Good? Bad? Fantastic?
I've made it a couple of times, and I love it! It's very salty, and makes
a great spread for some good italian bread. If you hate fish, you may not
like it, but I had never had anchovies before and I loved the taste! (To
be fair, a couple of my friends didn't like it at all, but I've always
been an adventurous eater.)
You should give it a try. Though I wouldn't eat it too often if you value
your arteries.
Good luck!
--
Scott Iekel-Johnson sco...@eecs.umich.edu
Dept. of EECS, Univ. of Michigan http://www.eecs.umich.edu/~scottdj
(734) 763-5363
Finger for PGP public key.
Joseph O'Neil
>As one of those responsible for making them at B5 parties, I can assure you
>that the stuff is *fantastic*. The recipe given in the B5 episode is a
>southern Italian variety. I make a northern Italian version that substitutes
>heavy cream for the olive oil (1 pound of butter, 1 pint of cream, 1 can
>of anchovies, a shit load of garlic (at least 20 cloves).
-snip-
Ack no - you shoudl use BOTH olive oil AND heavy cream. I
made soem last night qart of extra virgin olive opil and a cup of
Deveron double cream.
Takes about 10 moutfuls to fill you up compeltely - oh, but
soooo good. make sure you have a pto fo fresh esspresso ont he stove
too, really tops of the eveing.
If anyone want's my recipie, e-mail me.
joe
Sam Black
Real good. If you're ever in San Francisco, The Stinking Rose in North Beach
makes a very nice one. (They're touristy, but pretty good.)
---------
- sam No matter how great and destructive your problems may seem now,
Remember, you've probably only seen the tip of them.
Cheryl Martin
try:
http://recipes.alastra.com/dips/bagna-cauda01.html
there are 5 or 6 recipes there and more can probably be found using a
web search.
orso steven n
>As one of those responsible for making them at B5 parties, I can assure you
>that the stuff is *fantastic*. The recipe given in the B5 episode is a
>southern Italian variety. I make a northern Italian version that substitutes
>heavy cream for the olive oil (1 pound of butter, 1 pint of cream, 1 can
>of anchovies, a shit load of garlic (at least 20 cloves). The advantage
>of this variation is that the ingredients stay incorporated better as
>opposed to the olive oil recipe where the garlic and anchovie sinks to the
>bottom.
>I tried a slightly different way of preparing it this year for World Con.
>I roasted the garlic ahead of time with a little olive oil. I find bagna
>cauda is best with a nice soft bread, particularly an Italian herb bread.
>A friend of mine has sometimes made fresh loaves for me with her bread
>maker and invariably when I have served that with the bagna cauda, the
>bagna didn't last very long. As for the anchovies, there isn't enough
>in the recipe to overpower the bagna. The effect is very subtle and
>definitely *not* fishy (I don't like fishy tasting stuff but I *love*
>bagna).
Having sampled both recipes, I am prepared to attest in no uncertain terms
that they are both delicious, and that they are both proof positive that,
as has been remarked here before, Lt. Potts, in addition to all her other`
qualities and talents, is a Domestic Goddess.
--
Gary Duzan
substitute for the anchovies? Some sort of mushroom, perhaps?
Gary D. Duzan
J. Potts
Gary Duzan <ga...@gduzan.static.shore.net> wrote:
> Any gourmet chefs out there have any ideas for a vegetarian
>substitute for the anchovies? Some sort of mushroom, perhaps?
Try chick peas. It will add a nutty flavor but also provide the consistency
that the anchovies give. You'd probably want to blanch them a bit and maybe
run them through a food processor before adding them to the butter/garlic/
oil or cream mixture. You wouldn't need an awful lot since a tin of anchovies
isn't all that much. The anchovies also add a bit of salt to the bagna cauda.
I don't know if using salted butter would make up the difference but if it
doesn't, you could always add a bit of extra salt.
J. Potts
In article <8u7a9f$3h2$1...@dent.deepthot.org>,
Cheryl Martin <zof...@deepthot.org> wrote:
>try:
>
>http://recipes.alastra.com/dips/bagna-cauda01.html
>
>there are 5 or 6 recipes there and more can probably be found using a
>web search.
Here's some other recipes that were going about the net back when the
episode first aired:
Bagna Cauda (from Jeff Smith's -The Frugal Gourmet-)
1/2 cup olive oil
1/4 lb. butter (1 stick) - not margarine!
5 cloves garlic, finely chopped
6 anchovy fillets, mashed
black pepper
Heat oil and butter together in top of double boiler. in a small skillet cook
the garlic in a bit of this oil until soft. add the anchovies, and cook till
the fish turns into a paste, about 5 min. mix this paste with the hot oil and
butter. transfer to a chafing dish or fondue pot to keep warm on the table (it
congeals as it cools.)
----------------------------
This is the recipe that Marcella Hazan gives for Bagna cauda from her classic
Italian cookbook:
3/4 cup olive oil
3 tablespoons butter
2 teaspoons finely chopped garlic
8 to 10 flat anchovy fillets, chopped
1 teaspoon salt
Heat the oil and butter until the butter is thoroughly liquefied and barely
begins to foam. (Don't wait for the foam to subside or the butter will be
too hot.) Add the garlic and saute very briefly. It must not take on any
colour. Add the anchovies and cook over very low heat, stirring frequently,
until the anchovies dissolve into a paste. Add the salt, stir, and bring to
the table along with raw vegetables (cleaned, cut up and dried).
The vegetables she lists are: cardoons, artichokes, broccoli (the stalk not
the florets), spinach, zucchini, sweet peppers, celery, carrots, radishes,
asparagus, or any other fresh veggie you fancy.
On how to eat it, she says: Eating bagna cauda is a two-handed affair. One
hand takes a vegetable, the other bread, dipping them alternately in the
sauce. The only interruption in this resolute rhythm is for long, slaking
swallows of young, lively wine.
Bon appetit!
----------------------------
various raw vegetables cut into sticks of about 1/2 x 2 inches long, crisped in
the refrigerator.
chop 6 cloves of garlic and 6 anchovy fillets finely. When ready to serve,
heat 4 Tablespoons olive oil and 2 oz. butter in a flameproof casserole. Add
the garlic and anchovy, and simmer gently for 10 minutes. Transfer the
casserole to a spirit lamp in the centre of the table, and dip into it with
the vegetables and with bread sticks.
------------------------------------------------------------------------
Recipe used by Jamie Egolf, my partner in gastronomical crime....
Disgustingly Easy Bagna Cauda
Measure out 2 cups extra-virgin OLIVE OIL.
Pour into a medium-sized heavy saucepan enough of the oil to cover the bottom
of the pan well.
Cook in this oil, until they are mushy, 12 middling-to-big cloves of GARLIC,
minced or pressed or whatever. I pressed them right into the pot, a few at a
time, as I got them peeled.
Once all the garlic is cooking, add a dozen ANCHOVIES, cut up small. (I used
one of those little cans -- it seemed to be about a dozen, but it's hard to
tell: they kind of fall apart as you try to get them out of the can! :> ). I
just snipped them into the pot with my kitchen scissors.
While all this is cooking down, so that the garlic and the fish turn into
paste, melt (I used the microwave) two sticks of BUTTER (not margarine --
wrong taste and consistency).
Once the garlic/fish are paste, (you can held them with the back of a spoon)
add the rest of the olive oil to the saucepan. Heat this to hot, not boiling,
and add the melted butter.
(I suppose you could add the butter, unmelted, in little bits, and save
yourself a dish to wash, but it's quicker to melt the butter while the rest
of the stuff is cooking.)
And that's it!
I used a baby crockpot to keep it warm, and for dippers I provided,
soft breadsticks, cut in half and quartered lengthwise
cherry tomatoes, cut in half (so they didn't squirt)
raw mushrooms, with little skewers
raw zucchini, in sticks
raw baby carrots
Anything in sticks was kind of clumsy -- no matter how far down in the pot you
stuck it, there was always part that didn't have any sauce on it. Next time
I'll do chunks, and the heck with tradition.
The zucchini was bitter, (what else was I expecting from winter zucchini?)
and the mushrooms would have been better if they'd been cooked a little
first -- steamed? Asparagus, also slightly cooked, would have been good.
------------------------------------------------------------------------
Here's MY recipe, given to me by a friend of mine. Note, this is exactly
how the recipe was written when it was given to him.
1 lb butter
1 tin anchovies
1 pint heavy cream
a shit load of garlic (at least 20 cloves)
Mash the garlic and anchovies. Add the butter and cream to a sauce pan or
electric fry pan.
[I use an electric wok--helps keep the bagna cauda warm all during the party
or for as long as the bagna cauda lasts; the electric skillet does the same
but I don't have one, otherwise, you'll need to serve in a fondue pot with a
heat source.]
Heat until the butter is melted. Add the garlic and anchovies. Cook for
several hours before serving.
[This gives the garlic a chance to mellow. If you don't cook it long enough,
the garlic retains a very sharp taste. You can also roast the garlic ahead of
time without mincing first, then just squeeze the garlic paste into the
butter/cream/anchovy mixture. You don't need to cook the mixture as long
if you roast the garlic first.]
Serve warm with bread and veggies. It's especially good with a nice soft
Italian herb bread.
Pål Are Nordal
>
> Ack no - you shoudl use BOTH olive oil AND heavy cream. I
> made soem last night qart of extra virgin olive opil and a cup of
> Deveron double cream.
Though whether you survived the experience intact is debatable...
--
Donate free food with a simple click: http://www.thehungersite.com/
Pål Are Nordal
a_b...@bigfoot.com
Corun MacAnndra
>
> Here's some other recipes that were going about the net back when the
> episode first aired:
[recipes snipped because my heart couldn't take it]
Stop Earth Woman! I'll tell you anything you want to know!
Corun
Paul McElligott
--
Paul McElligott
http://www.terrafed.com
Note: No toads were strangled in the posting of this message.
Sent via Deja.com http://www.deja.com/
Before you buy.
J. Potts
>
> episode first aired:
In article <Pine.SOL.4.10.100110...@clark.net>,
Corun MacAnndra <co...@clark.net> wrote:
>[recipes snipped because my heart couldn't take it]
>
>Stop Earth Woman! I'll tell you anything you want to know!
Promise? <heh, heh, heh!>
Alide
meaning I'm from vega) kinda prevents me from enjoying that one perk in
life...
However I have made the flarn recipe from the B5 cookbook. It's really
delicious... if you like tofu!
Ali
who likes tofu
-- You're not really paranoid if the universe really IS out to get you--
Mark Private
Just wondering if anyone knows how this recipe came to be part of the
B5 universe. Is this a favorite dish of JMS's or...?
Thanks - Mark
Harley W. Daugherty
O thank you everyone!!
--
Harley W. Daugherty
"Harley W. Daugherty" <har...@nemonet.com> wrote in message
news:fHjN5.18410$xa1.5...@nntp1.onemain.com...
>
> ok........got a link to them??
>
> --
> Harley W. Daugherty
> "Cheryl Martin" <zof...@deepthot.org> wrote in message
> news:8u46v6$obq$1...@dent.deepthot.org...
> > Bill Daras <bill_...@cyberzone.net> said:
> > > He made it sound tempting, but after looking at the recepie, I am
> more
> > >than a little apprehensive about the anchovy content. :)
> > >
> > > How does it taste? Fishy? Good? Bad? Fantastic?
> > >
> >
> > Yes! It's been served at B5 parties as several cons. Yummy, yummy,
> yummy!
> >
> > It doesn't taste fishy at all. If you like garlic, then you will like
> > bagna cauda. There are variations on the recipe. Try them all!
> >
Wesley Struebing
>On 7 Nov 2000, J. Potts wrote:
>>
>> Here's some other recipes that were going about the net back when the
>> episode first aired:
>
>[recipes snipped because my heart couldn't take it]
>
>Stop Earth Woman! I'll tell you anything you want to know!
>
Ahhh! <evil grin> Be careful, my dear Corun, what you ask for!
(rubbing hands together in glee!)
--
--Take care; faith manages!
--
--Wes Struebing
--
--+++++++++++++++++++++++++++++++++++++++
-- str...@americanisp.com
-- ph: 303-343-9006 / FAX: 303-343-9026
-- home page: http://users.americanisp.com/~struebing/
Erno Simila
[ Your display is set for the "US-ASCII" character set. ]
[ Some characters may be displayed incorrectly. ]
Alide <al...@optusnet.com.au> wrote:
> However I have made the flarn recipe from the B5 cookbook. It's really
> delicious... if you like tofu!
Did you meditate? (And I don't mean that you snore ;-) )
--
Erno Similä
I can't understand why a person will take a year or two to write a
novel when he can easily buy one for a few dollars.
-- Fred Allen
ambasos...@hotmail.com
"Shaz" <hyp...@Dial.pipex.com> wrote:
>
> "Cheryl Martin" <zof...@deepthot.org> wrote in message
> news:8u46v6$obq$1...@dent.deepthot.org...
> > Bill Daras <bill_...@cyberzone.net> said:
> > > He made it sound tempting, but after looking at the recepie, I
am
> more
> > >than a little apprehensive about the anchovy content. :)
> > >
> > > How does it taste? Fishy? Good? Bad? Fantastic?
> > >
> >
> > Yes! It's been served at B5 parties as several cons. Yummy, yummy,
> yummy!
> >
> > It doesn't taste fishy at all. If you like garlic, then you will
like
> > bagna cauda. There are variations on the recipe. Try them all!
> >
>
oh my
> GOD it tastes good! Not something to eat if you're planning a romantic
> evening, though. Well, not unless your partner partakes of same in
equal
> amounts. There's enough garlic in it to kill the entire cast of
Buffy!<g>
>
> Shaz
>
>
Reason enough to eat it right there! And it sounds like just the kind
of thing I'd enjoy if I wasn't trying to watch my weight and
cholesterol. Besides, it sounds like some of the ingredients would be
hard to get in my area.
--Jesse Shearer
email: ambasos...@hotmail.com
Kurtz
"Bill Daras" <bill_...@cyberzone.net> wrote in message
news:B6292A93.6097%bill_...@cyberzone.net...
> He made it sound tempting, but after looking at the recepie, I am more
> than a little apprehensive about the anchovy content. :)
>
> How does it taste? Fishy? Good? Bad? Fantastic?
>
>
> > Bagna Cauda (from Jeff Smith's -The Frugal Gourmet-)
> >
> > 1/2 cup olive oil
> > 1/4 lb. butter (1 stick) - not margarine!
> > 5 cloves garlic, finely chopped
> > 6 anchovy fillets, mashed
> > black pepper
> >
cook
> > the garlic in a bit of this oil until soft. Add the anchovies, and cook
till
> > the fish turns into a paste, about 5 min. Mix this paste with the hot
oil and
> > butter. Transfer to a chafing dish or fondue pot to keep warm on the
table (it
> > congeals as it cools.)
>
I tried to do this last night, and I have no idea if I got it right,
(I used a different recipe than the one listed above, BTW)
since I've never seen it before. It basically had the consistency of
hot olive oil, and just tasted like very strong garlic butter.
Can anybody tell me -
- how thick is it supposed to be? syrupy? frothy? runny?
- does ALL the garlic dissolve? The best I could do was about *half*,
and this was after I ran it thru a food processor.
- the garlic and anchovies caramelize? That didn't happen for me;
after simmering for two hours on very low heat, the clove pieces
began to turn brown and the oil began to smell like it was burning.
(but, like the guy that I am - I ate it anyway).
- did anyone try it and think, hmm, it's not so great?
Itaï Perez
> Haven't made Bagna Cauda. Being vegan (meaning strict vegetarian, not
> meaning I'm from vega) kinda prevents me from enjoying that one perk in
> life...
I did try it too, for last new year party, and it did have success (even
though i am a horrible cook).
And after I brought the dish, I dressed myself as a Minbari, and expressed
puvlicly my worry that, being made by humans, the tradition probably hasn't
been followed...
And I did meditate after each swallow ! :)
Friendly,
Itai Perez.
Shaz
"Kurtz" <mal...@erols.com> wrote in message
news:8udfad$436$1...@bob.news.rcn.net...
As far as I'm concerned, if it does have cream in it as well, forget it.
Without the cream I can imagine it would taste VERY different to the
mouthwatering, heavenly coronary-on-a-plate I'm used to.
Shaz
J. Potts
Mark Private <ostens...@hotmail.com> wrote:
>Just wondering if anyone knows how this recipe came to be part of the
>B5 universe. Is this a favorite dish of JMS's or...?
Just to clarify things, the episode was written by D. C. Fontana.
J. Potts
>I tried to do this last night, and I have no idea if I got it right,
>(I used a different recipe than the one listed above, BTW)
>since I've never seen it before. It basically had the consistency of
>hot olive oil, and just tasted like very strong garlic butter.
>Can anybody tell me -
>
>- how thick is it supposed to be? syrupy? frothy? runny?
> and this was after I ran it thru a food processor.
>- the garlic and anchovies caramelize? That didn't happen for me;
> after simmering for two hours on very low heat, the clove pieces
> began to turn brown and the oil began to smell like it was burning.
> (but, like the guy that I am - I ate it anyway).
>
>- did anyone try it and think, hmm, it's not so great?
The olive oil version is like a very strong garlic butter. The garlic and
anchovies will sink to the bottom. It's why I switched to the version
that uses heavy cream rather than olive oil (recipe is included in one of
the other posts in this thread). I've found it is also more popular at
parties than the olive oil version. The ingredients stay incorporated better
and gives you a better consistency. As for "carmalizing" the garlic and
anchovies, I wouldn't worry about that so much.
The important thing with bagna cauda is that you cook it long enough to mellow
the garlic (otherwise the garlic gives a very strong, hot bite to the dish).
You can achieve this by either cooking the bagna cauda for a couple of hours
at a low temperature (which should get the garlic and anchovies pretty well
softenend up for this dish) or, you can try roasting the garlic first.
To do that, just cut off about 3/4" from the the pointy end of the garlic
sprinkle some olive oil over the top and put the garlic in a garlic roaster
(a terra cotta affair found in most places that sell kitchen stuff) or just
wrap inside some aluminum foil, roast in an oven for 50-60 minutes at 350
degrees. Once the garlic cools, you can just press the garlic paste out of
the cloves and add that to the bagna cauda.
HTH.
Tom Betz
Quoth Sam Black <pen...@pixar.com> in <3A070D8C...@pixar.com>:
|> How does it taste? Fishy? Good? Bad? Fantastic?
|
|makes a very nice one. (They're touristy, but pretty good.)
Is there anything The Stinking Rose serves that isn't delicious?
--
|I always wanted to be someone,| Tom Betz, Generalist |
|but now I think I should have | Want to send me email? FIRST, READ THIS PAGE: |
|been a wee bit more specific. | <http://www.panix.com/~tbetz/mailterms.shtml> |
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Tom Betz
Quoth nav...@lucent.com in <8u98c6$a...@ssbunews.ih.lucent.com>:
|In article <5qSN5.1617$Mf4.2...@news.shore.net>,
|Gary Duzan <ga...@gduzan.static.shore.net> wrote:
|> Any gourmet chefs out there have any ideas for a vegetarian
|>substitute for the anchovies? Some sort of mushroom, perhaps?
|
|Try chick peas. It will add a nutty flavor but also provide the consistency
|that the anchovies give. You'd probably want to blanch them a bit and maybe
|run them through a food processor before adding them to the butter/garlic/
|oil or cream mixture. You wouldn't need an awful lot since a tin of anchovies
|isn't all that much. The anchovies also add a bit of salt to the bagna cauda.
|I don't know if using salted butter would make up the difference but if it
|doesn't, you could always add a bit of extra salt.
A strict vegan probably would abhor it, but Thai fish sauce or Worcestershire
sauce will probably give the required flavor.
Chuck Bridgeland
>Bill Daras <bill_...@cyberzone.net> said:
>> He made it sound tempting, but after looking at the recepie, I am more
>>than a little apprehensive about the anchovy content. :)
>>
>> How does it taste? Fishy? Good? Bad? Fantastic?
>>
>
>Yes! It's been served at B5 parties as several cons. Yummy, yummy, yummy!
>
>It doesn't taste fishy at all. If you like garlic, then you will like
>bagna cauda. There are variations on the recipe. Try them all!
With enough oil and butter, anything tastes good. It's a biological thing,
I'm sure.
--
"I see dead people . . . . voting"
chuck bridgeland, chuckbri at mwci dot net
http://users.mwci.net/~chuckbri
J. Potts
Chuck Bridgeland <chuc...@mwci.net> wrote:
>With enough oil and butter, anything tastes good. It's a biological thing,
>I'm sure.
A co-worker once commented to me that escargot was proof that with enough
butter and garlic *anything* can taste good. I happen to agree.....
Angi Long
"Alide" <al...@optusnet.com.au> wrote:
> Haven't made Bagna Cauda. Being vegan (meaning strict vegetarian, not
> meaning I'm from vega) kinda prevents me from enjoying that one perk in
> life...
You could probably do something pretty similar. Just use
vegan margarine, and since, as many people have pointed out,
anchovies mainly just taste like salt, just use salt in
place of them, or some kind of vegan salty paste.
-- Angi Long of House Windstalker
Mike Vanpelt
Vegemite! Margarine, olive oil, and vegemite!
<MarvinTheParanoidAndroidVoice>
Sounds perfectely dreadful.
<\MarvinTheParanoidAndroidVoice>
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