[Sca-cooks] Bagna Cauda (Was: What to do with whey)

[Elaine Koogler]

In fact...that's about the only way I can stand anchovies...but boy are they
good in that.  And we're in that boat as well...love it, can't have it very
often!

Kiri

On Thu, Jun 24, 2010 at 2:40 PM, Susan Fox <selene at earthlink.net> wrote:

> It's one of those anecdotal things I'm afraid.  Poor folks food that didn't
> get written down by the posh people with pens.
> Web pages on the subject:
>
> http://hubpages.com/hub/HOW-TO-MAKE-BAGNA-CAUDA-AND-HOW-IT-WAS-INVENTED
> http://www.lifeinitaly.com/food/bagnacauda
> http://www.ritrovo.com/blog/?p=244
> http://foodsoftheworld.activeboards.net/bagna-cauda_topic65.html
> http://www.infoapiu.it/Articolo.asp?lingua=IT&IdObject=359 [in Italian]
>
> Cheers,
> Dame Selene
>
>
> Jennifer Carlson wrote:
>
>> Bagna cauda is God's way of telling you to appreciate anchovies.  The
>> husband and I love the stuff but, like Garibaldi, can't have it very often
>> (We're also massve B5 fans).
>>
>>
>> Is there a period recipe for it?
>>
>>
>> Talana
>>
>