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

[Susan Fox]

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).
>
>  
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> Is there a period recipe for it?
>
>  
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> Talana
>