SC - Bagna Calda.

[Caitlin Cheannlaidir]

A similar kind of thing is an Italian dish called Bagna Calda...it's cholesterol
city:   olive oil, butter, many many garlic cloves and anchovies, all of which
gets baked for about 2 hours.  When I first read the recipe, I was really turned
off...I don't care at all for the "little furry fish".  Then I tried some, and
realized that the 2 hours in the oven cause the fish to cook down so that they
are totally unrecognizable!  You eat this stuff on French Bread, and it's out of
this world!!!

Kiri

Diana wrote:

> I think you have hit on part of the problem with people's perception of any
> food - fermented or not.  If they are not brought up eating that food - or
> food family - they perceive it as 'yucky'.  This can be cultural as well.  I
> know that even though I was brought up with people eating tongue, scrapple
> and head cheese, I cant stand the taste of any of them.  And I find it
> unnerving to sit there and look at sliced tongue.  Probably shouldn't have
> had the calf as a pet.
>
> There are some people I know who have not had fish other than Mrs. Pauls
> fish sticks and tuna out of the can.  They expect everything to be 'fishy'
> if it has anything to do with the sea.  After I have made buttered pasta (I
> don't remember what it is called properly), they changed their minds.  The
> secret ingredient?  a single anchovy.
>
> Basically, you boil a lb box of pasta, 1/4 c butter melted in after the
> water is drained, three or four mashed garlic cloves and a single anchovy
> that has been pulverized.  The flavour is amazing, and you can't even taste
> the little fishy.
>
> Diana d'Avignon
>
> >
> > I think the fish sauce thing, while possibly xenophobic, is probably also
> > directly a matter of acquired taste. I wasn't raised on much seafood
> myself,
> > and certainly never bothered to acquire a taste for the various fish
> sauces
> > now only most recently available here. That door is probably closed unless
> > something in the fermentation process rids the fish of it's iodine
> content. I
> > suppose I could try them with medicine in the other hand, but, I think
> I'll
> > just let those that can wax rhapsodic about their virtues. Hmmmmm, I
> wonder
> > when the local Korean place opens? I suddenly got a yen for kimche.
> >
> > Corwyn
> >
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