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Old 02-19-2006, 04:59 PM   #11
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Quote:
Originally Posted by texasgirl
I will check it all out at the grocery store.
As for the fondue, I don't know really. The boys have never had any kind of fondue. I think I MAY have made some in home ech in high school, but not positive.
Fondue is wonderful, you can do meats in oil, cheese, or dessert fondues. We all get the fondue urge around here and end up using my two pots and the girl each bring theirs and we just pig out on cheese and bread and chocolate, fruit and pound cake I bet your boys would laike them all if they are aything like my two If you need any help on the polenta let me know. I mean like a recipe idea for toppings.

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Old 02-19-2006, 05:11 PM   #12
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I have an old fondue cookbook, I'll take a look at that. The meat and oil doesn't interest me, but the cheese and the chocolate really do
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Old 02-19-2006, 05:31 PM   #13
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texasgirl, check out this website. They have recipes listed by regions in Italy. Look in the recipe search box and search by region. You can also search by ingredient.

Italian Recipes
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Old 02-20-2006, 10:11 AM   #14
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Here is another great idea for this weekend... RDG posted this recipe timelily, so I will repeat it here!!

Bagna Cauda
This is a Piemontese Dish, of which many versions exist. There are some more rustic, and other sweeter, but all of them have the real particularity that you can eat more and more, without feeling full. And it's not a joke.

Ingredients (serves four)
400 grams of extra-virgin olive oil;
200 grams of salted anchovies,
100 grams of garlic;
50 grams of butter;
500 ml. of milk.

Peel and slice the garlic, and soak it in milk for about three hours in an earthenware pot (make sure to use a flame breaker, or the pot may crack). Clean the anchovies, add the milk mixture, oil and butter. Simmer slowly for 15-20 minutes, stirring occasionally. Serve hot in individual pots. (usually, there is a particular pot service, with single little place for little flames, to mantain lighted under the pots).Bagna Cauda is eaten by dipping in it all sorts of raw or cooked vegetables, including peppers, onions, spring onions, cauliflower, beetroot and boiled potatoes.
Originally, Bagna Cauda was made with walnut oil, because olive oil is not produced in Piedmont. To evoke that taste and that tradition, you can add a few peeled and ground walnuts while La Bagna is cooking.
Eggs can be scrambled in the leftovers and it' s really perfect as dressing for grilled peppers. Buon appetito!

( a second version - the one i like better - use the same quantity of anchovies and garlic )
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Old 02-20-2006, 10:17 AM   #15
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Thanks Sierra and Urmaniac!! Except, anchovies Sorry
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Old 02-20-2006, 10:32 AM   #16
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Quote:
Originally Posted by texasgirl
Thanks Sierra and Urmaniac!! Except, anchovies Sorry
TG, this is just a thought, but like you I always shivered at the thought of anchovies. However, what is known as "anchovies" to non-italians is usually the "anchovy paste", and this is the stuff that I hated.
Recently Cris made me try the "FILLETED" anchovy, not the mushed up version, on a pizza. To my great surprise, they were actually quite pleasant!! It was completely a different story, both in flavour and texture. See if you can find this version of anchovy and try a little package... maybe you will be in for a same surprise!!
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Old 02-20-2006, 10:55 AM   #17
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Nope, I don't like any anchovies. LOL. Tried them on pizza once. Not for me. I'm weird. I don't like mushrooms either.
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Old 02-20-2006, 11:01 AM   #18
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okay, okay... I won't insist, otherwise you may start trying to coax snails into my mouth

Maybe you can ask RDG for a possible modification/substitution so you can do without anchovies? I know you are not the only one who can't stand them!!
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Old 02-22-2006, 04:02 AM   #19
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Quote:
Originally Posted by urmaniac13
okay, okay... I won't insist, otherwise you may start trying to coax snails into my mouth

Maybe you can ask RDG for a possible modification/substitution so you can do without anchovies? I know you are not the only one who can't stand them!!
Bagna Cauda without anchovies? Sorry: not possible. Bagna IS anchovies.
I've read you may have different types of anchovies. What they are? For me, except for a dish of fresh fish (fried anchovies, f.i., or anchovies "alla genovese" -raw with lemon and parsley-, or an anchovies cake) "anchovies" means the salted fisches, opened in fillets and washed in just a bit of milk. Exceptionally, you can find them already in fillets under oil. Are we speaking of the same thing? Please, I'm only asking: it's really possible that, in different countries, the same ingredient may have different taste.
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Old 02-24-2006, 05:45 PM   #20
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Okay, I'm out! I can't find anything around this town!!! And I don't have a fondue pot!!
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