[Sca-cooks] Re: Anchovette

[Phil Troy / G. Tacitus Adamantius]

On Jul 6, 2005, at 5:47 PM, Adele de Maisieres wrote:

> Jessica Tiffin wrote:
>
>
>>
>>
>>> (and Caesar Salad in its
>>> original form has almost completely vanished in favor of something
>>> _called_ Caesar Salad, but which is merely lettuce with croutons,
>>> grated Parmigiano and a non-descript creamy "Caesar
>>> Dressing" [pfooey! double-bleh pfooey!]).
>>>
>>
>> Ah.  Caesar salad being one of my favourites, I am in a position  
>> to say that probably two-thirds of the restaurants in Cape Town,  
>> at any rate, still put whole anchovies in them.  Although whether  
>> you get proper caesar dressing or a mere mayonnaise is more of a  
>> lottery.
>>
>
>
> Hrrrmm... I was under the impression that anchovies were _not_ in  
> the original.

There appears to be some question about that, and what constitutes  
the original recipe. However, it appears that Cardini, who is often  
credited with its creation, added them in himself in a subsequent  
version of the recipe, so he probably has a bit more of a right to  
establish orthodoxy after the fact than the idiots who start the dish  
by thinning down mayonnaise...

Me? Opinionated? Of course not. Ask me about "Alfredo sauce"*, sometime!

Adamantius

*There is no such &*&%$#@*-in' thing as "Alfredo Sauce".




"S'ils n'ont pas de pain, vous fait-on dire, qu'ils  mangent de la  
brioche!" / "If there's no bread to be had, one has to say, let them  
eat cake!"
     -- attributed to an unnamed noblewoman by Jean-Jacques Rousseau,  
"Confessions", 1782

"Why don't they get new jobs if they're unhappy -- or go on Prozac?"
     -- Susan Sheybani, assistant to Bush campaign spokesman Terry  
Holt, 07/29/04