Comments on: A Warm Bath for My Crudite Please, Waiter

By: The Duo Dishes

The Duo Dishes — Thu, 11 Dec 2008 02:06:14 +0000

And here we find the lovely anchovy! He makes a lovely addition to any sauce. And those veggies look to die for. We’d love to start dipping!

By: Doublefine

Doublefine — Thu, 04 Dec 2008 20:28:47 +0000

As weird as this might sound, I’ve kinda been wanting to try this for several years because of a tv show. Bagna Cauda was featured on Babylon 5 ages ago. A main character spent, essentially, an entire episode getting the ingredients for it smuggled onto a space station so that he could make Bagna on his birthday, just the way his father used to. It was really sweet, and there was a nice comic relief moment when someone mistook the dish for a new alien delegation (“When will the new delegation be arriving?” “What delegation, Ambassador?” “I heard Mr Garabaldi say they would be arriving soon. I believe they are called the ‘Bagna Cauda’?”).

That aside, it’s nearly Christmas. It might not be all that cold here, but damnit I think Christmas is excuse enough to try this out. Thanks for the reciepe!

By: peter

peter — Thu, 04 Dec 2008 16:14:59 +0000

You left out the part about how it’s very best simply injected into one’s veins.

By: courtney

courtney — Thu, 04 Dec 2008 01:02:10 +0000

You know I could get down on this. I love anchovies and served with the grilled veggies makes it really appealing. Its kind of a sexy starter dont you think?

By: MikeTheWaiterDotCom

MikeTheWaiterDotCom — Wed, 03 Dec 2008 19:39:06 +0000

what was in vogue long ago, makes an encore showing … sounds delicious!
happy holidays, mtw

By: giz

giz — Wed, 03 Dec 2008 17:24:33 +0000

Never heard that joke before – very cute.
Love the whole veggie grill and a great way to keep it simple, keep it flavourful, keep it light – whew…now I want some pumpkin pie or something decadent

By: emiglia

emiglia — Wed, 03 Dec 2008 15:29:25 +0000

Put it in your coffee… *giggle.*
I’ve seen numerous recipes for Bagna Cauda out there, but I’ve never really been drawn to make it… mainly because I don’t have the sort of table setting where everyone could sit around and dunk things. (My dinner parties take place on the floor of my apartment, picnic style.
However, the idea of using the sauce to make garlic bread or pasta is really appealing… I may have to try it!

By: admin

admin — Mon, 01 Dec 2008 21:21:31 +0000

ts – you’re not the first to wonder about the creaminess. Research suggests that cream does play a role in some bagna caoda recipes, and why not?
claudia/chefoctomy/maybellesmom – delivery would have to be quick as it doesn’t look nearly so good when it’s cooled (think congealed fat), still tastes pretty good though!
mark/heather – quite apart from the taste, grilled veggies look better too, plus my British sensibilities (even after years of enjoying salads) still prefer cooked vegetables. And, bagna is similar to anchoiade (no surprise given proximity of Piemonte and Provence), but slightly looser/thinner maybe. I feel like anchoiade is more the consistency of tapenade.
rachel – such a shame we missed you, but we were leaving for UK! next time definitely. and you have to get on board with anchovies. Amy used not to like them and now she’s all over ‘em. A taste definitely worth acquiring!

By: Rachel (S[d]OC)

Rachel (S[d]OC) — Mon, 01 Dec 2008 21:09:16 +0000

I always see bagna cauda and think it’s going to be wonderful. I see oil…garlic…BUTTER…and then…anchovies! It does make me wish I liked them.

Too bad you guys couldn’t join Stacey and Peter and me and the rest of the gang at our lunch in NY. That needs to be remedied in the future!

By: Núria

Núria — Mon, 01 Dec 2008 10:00:18 +0000

A boy arrives home from school and tells his mom: Mom, everybody ignores me at school, kids don’t talk to me, don’t play with me… mom! mom! MOM!!!! mom?

I know it’s horrible but it also goes with my comment ;D Love that dip, have to try it yet… but I will!