This is the way I prefer Caesar Salad, regardless of what some here profess
as authentic or the use of a nearly raw egg, or merely rubbing the bowl
with garlic. I *like* the anchovies and the dash of Worcestershire,
coddled egg, etc.

Caesar Salad

1/2 to 3/4 cup croutons (see directions below)
1 coddled egg (see directions below)
1 to 2 teaspoons finely minced garlic (1 to 2 medium cloves with inner
green germ removed)
1 anchovy fillet, mashed
Pinch of coarse salt
2 tablespoons (1/2 lemon) freshly squeezed lemon juice
3 drops Worcestershire sauce
6 tablespoons extra-virgin olive oil
4 tablespoons (1/4 cup) freshly grated Parmesan cheese (Parmigiano
Reggiano), divided
1 head Romaine lettuce, hearts and tender leaves only
Coarsely ground black pepper

To make croutons: Preheat oven to 375 degrees F. Trim the crust from day-
old peasant-style bread (Italian or French bread) and dice into 3/4-inch
cubes. Toss with enough olive oil to coat, but not drench. Sprinkle lightly
with salt and spread out on a rimmed baking sheet. Bake approximately 10 to
15 minutes or until just golden brown. Halfway through the baking time,
give the pan a shake to make sure the croutons toast evenly. Remove from
oven and completely cool croutons. Store in an airtight container.
*
To coddle egg: Coddling causes the yolk to become slightly thickened and
warm. Bring a very fresh egg to room temperature by immersing it in warm
water (otherwise it might crack when coddled). Place the egg in a small
bowl or mug and pour boiling water around the egg until it is covered. Let
stand for exactly 1 minute. Immediately run cold water into the bowl until
the egg can be easily handled; set aside.
*
To make dressing: In a bowl, whisk together the garlic, anchovy, and salt
until blended. Whisk in the lemon juice and Worcestershire sauce. Whisk in
the coddled egg until the mixture is thick, approximately 1 minute (this
enable the lemon juice to "cook" the eggs). Slowly drizzle in the olive oil
with one hand while vigorously whisking the mixture with the other. When
the dressing is well combined, whisk in 2 tablespoons of the Parmesan
cheese.
*
To assemble salad: Separate the Romaine leaves and discard the coarse outer
leaves. Wash, drain, and pat with paper towels or spin dry the remaining
leaves. Note: Lettuce should be prepared ahead of time and refrigerated
until ready to use. Tear into bite-size pieces and set aside.
In a large wooden salad bowl, add 1/3 of the dressing and toss with the
croutons until well coated. Add the Romaine lettuce pieces and the
remaining dressing; toss until coated.
*
To serve: Divide the salad between two chilled plates and sprinkle each
salad with the remaining 2 tablespoons Parmesan cheese and coarsely ground
pepper. Serve immediately with chilled forks.
Makes 2 to 4 servings

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)

*******************************************
Date: Tuesday, 11(XI)/11(XI)/08(MMVIII)
*******************************************
Today is: Veteran's Day
Today is: Veterans Day, Remembrance Day (Canada)
*******************************************
'Why is 'abbreviation' such a long word?'
*******************************************

On Wed, 12 Nov 2008 05:05:12 GMT, Wayne Boatwright
> wrote:

>This is the way I prefer Caesar Salad, regardless of what some here profess
>as authentic or the use of a nearly raw egg, or merely rubbing the bowl
>with garlic. I *like* the anchovies and the dash of Worcestershire,
>coddled egg, etc.
>
snippage of recipe

I swear Wayne. You are such a rebel rouser.

koko
There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 11/09

On Wed, 12 Nov 2008 05:05:12 GMT, Wayne Boatwright
> wrote:

>This is the way I prefer Caesar Salad, regardless of what some here profess
>as authentic or the use of a nearly raw egg, or merely rubbing the bowl
>with garlic. I *like* the anchovies and the dash of Worcestershire,
>coddled egg, etc.
>
>Caesar Salad
>
<recipe snipped>

Hmm. I don't believe in wasting garlic by just rubbing it in a bowl
(although I'm fine with a restaurant doing it)... and I use my
Cuisinart to combine ingredients, but what's not to like about your
recipe? Would the controversy be anchovy vs. no anchovy?



--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

Sounds nice. A bit of Dijon in the dressing is nice too and helps it to
emulsify.

"Wayne Boatwright" > wrote in message
5.250...
> This is the way I prefer Caesar Salad, regardless of what some here
> profess
> as authentic or the use of a nearly raw egg, or merely rubbing the bowl
> with garlic. I *like* the anchovies and the dash of Worcestershire,
> coddled egg, etc.
>
> Caesar Salad
>
> 1/2 to 3/4 cup croutons (see directions below)
> 1 coddled egg (see directions below)
> 1 to 2 teaspoons finely minced garlic (1 to 2 medium cloves with inner
> green germ removed)
> 1 anchovy fillet, mashed
> Pinch of coarse salt
> 2 tablespoons (1/2 lemon) freshly squeezed lemon juice
> 3 drops Worcestershire sauce
> 6 tablespoons extra-virgin olive oil
> 4 tablespoons (1/4 cup) freshly grated Parmesan cheese (Parmigiano
> Reggiano), divided
> 1 head Romaine lettuce, hearts and tender leaves only
> Coarsely ground black pepper

"Wayne Boatwright"

> This is the way I prefer Caesar Salad, regardless of what some here
> profess as authentic or the use of a nearly raw egg, or merely rubbing
> the bowl > with garlic. I *like* the anchovies and the dash of
> Worcestershire, > coddled egg, etc.
>
> Caesar Salad

Doesn't look strange to me. The only alterations I require are "to serve:
eat with fork from salad bowl hidden away from others." I also hate salads
really chilled, so rom temp here would be fine, but maybe not in AZ.

On Tue, 11 Nov 2008 21:44:55 -0800, sf wrote:

> On Wed, 12 Nov 2008 05:05:12 GMT, Wayne Boatwright
> > wrote:
>
>>This is the way I prefer Caesar Salad, regardless of what some here profess
>>as authentic or the use of a nearly raw egg, or merely rubbing the bowl
>>with garlic. I *like* the anchovies and the dash of Worcestershire,
>>coddled egg, etc.
>>
>>Caesar Salad
>>
> <recipe snipped>
>
> Hmm. I don't believe in wasting garlic by just rubbing it in a bowl
> (although I'm fine with a restaurant doing it)... and I use my
> Cuisinart to combine ingredients, but what's not to like about your
> recipe? Would the controversy be anchovy vs. no anchovy?

he had me until he got to the chilled forks part.

your pal,
blake

On Wed, 12 Nov 2008 15:11:01 GMT, blake murphy
> wrote:

>On Tue, 11 Nov 2008 21:44:55 -0800, sf wrote:
>
>> On Wed, 12 Nov 2008 05:05:12 GMT, Wayne Boatwright
>> > wrote:
>>
>>>This is the way I prefer Caesar Salad, regardless of what some here profess
>>>as authentic or the use of a nearly raw egg, or merely rubbing the bowl
>>>with garlic. I *like* the anchovies and the dash of Worcestershire,
>>>coddled egg, etc.
>>>
>>>Caesar Salad
>>>
>> <recipe snipped>
>>
>> Hmm. I don't believe in wasting garlic by just rubbing it in a bowl
>> (although I'm fine with a restaurant doing it)... and I use my
>> Cuisinart to combine ingredients, but what's not to like about your
>> recipe? Would the controversy be anchovy vs. no anchovy?
>
>he had me until he got to the chilled forks part.

You don't like eating with gloves on?

Lou

koko wrote:
> On Wed, 12 Nov 2008 05:05:12 GMT, Wayne Boatwright
> > wrote:
>
>> This is the way I prefer Caesar Salad, regardless of what some here profess
>> as authentic or the use of a nearly raw egg, or merely rubbing the bowl
>> with garlic. I *like* the anchovies and the dash of Worcestershire,
>> coddled egg, etc.
>>
> snippage of recipe
>
> I swear Wayne. You are such a rebel rouser.
>


Rabble rouser.

gloria p

"Michael" > wrote in message
u...
> Sounds nice. A bit of Dijon in the dressing is nice too and helps it to
> emulsify.
>
>

Nope - you're correct about helping the emulsification but the Dijon is an
accommodation to the elimination of the coddled egg.

The egg and and the olive oil in fact make a loose but well emulsified
mayonnaise which of course holds or binds the parmesan cheese to the
lettuce.

The recipe is very close to the classic original Tijuana recipe.

Dimitri

"kilikini" > wrote in message
...
> Wayne Boatwright wrote:
>> This is the way I prefer Caesar Salad, regardless of what some here
>> profess as authentic or the use of a nearly raw egg, or merely
>> rubbing the bowl with garlic. I *like* the anchovies and the dash of
>> Worcestershire, coddled egg, etc.
>>
>
> (excellent recipe snipped)
>
> I've always been somewhat afraid to make my own Caesar dressing because of
> the anchovie part, but now that I think I may be finally getting an
> appetite back, this may be on my to-do list, Wayne. Both TFM® and I love
> a good Caesar salad, but like I said, I've been too intimidated by the
> anchovies to make my own dressing.
>
> Thanks for posting a new challenge for me! :~)
>
> kili


Be not afraid - the tangy flavor of Worcestershire sauce is - are you ready
?

Anchovies!

Dimitri

Dimitri replied to kili:

>> I've always been somewhat afraid to make my own Caesar dressing because
>> of the anchovie part, but now that I think I may be finally getting an
>> appetite back, this may be on my to-do list, Wayne. Both TFM® and I love
>> a good Caesar salad, but like I said, I've been too intimidated by the
>> anchovies to make my own dressing.
>>
>> Thanks for posting a new challenge for me! :~)
>>
>
> Be not afraid - the tangy flavor of Worcestershire sauce is - are you
> ready?
>
> Anchovies!

In fact, the original recipe didn't have anchovies as a separate ingredient.
It *only* got its anchovy flavor from Worcestershire sauce.

Bob

"Bob Terwilliger" > wrote in message
...
> Dimitri replied to kili:
>
>>> I've always been somewhat afraid to make my own Caesar dressing because
>>> of the anchovie part, but now that I think I may be finally getting an
>>> appetite back, this may be on my to-do list, Wayne. Both TFM® and I
>>> love
>>> a good Caesar salad, but like I said, I've been too intimidated by the
>>> anchovies to make my own dressing.
>>>
>>> Thanks for posting a new challenge for me! :~)
>>>
>>
>> Be not afraid - the tangy flavor of Worcestershire sauce is - are you
>> ready?
>>
>> Anchovies!
>
> In fact, the original recipe didn't have anchovies as a separate
> ingredient.
> It *only* got its anchovy flavor from Worcestershire sauce.
>
> Bob


Yep you're right on the money - I think the anchovies came from the
"restaurant Caesar Salad Show at Tableside" that was once in vogue.

Dimitri

On Wed 12 Nov 2008 08:11:01a, blake murphy told us...

> On Tue, 11 Nov 2008 21:44:55 -0800, sf wrote:
>
>> On Wed, 12 Nov 2008 05:05:12 GMT, Wayne Boatwright
>> > wrote:
>>
>>>This is the way I prefer Caesar Salad, regardless of what some here
>>>profess as authentic or the use of a nearly raw egg, or merely rubbing
>>>the bowl with garlic. I *like* the anchovies and the dash of
>>>Worcestershire, coddled egg, etc.
>>>
>>>Caesar Salad
>>>
>> <recipe snipped>
>>
>> Hmm. I don't believe in wasting garlic by just rubbing it in a bowl
>> (although I'm fine with a restaurant doing it)... and I use my
>> Cuisinart to combine ingredients, but what's not to like about your
>> recipe? Would the controversy be anchovy vs. no anchovy?
>
> he had me until he got to the chilled forks part.
>
> your pal,
> blake
>

What? You mean you don't keep chilled forks for just such a purpose?

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)

************************************************** **********************
Date: Wednesday, 11(XI)/12(XII)/08(MMVIII)
************************************************** **********************
Countdown till U.S. Thanksgiving Day
2wks 6hrs 38mins
************************************************** **********************
'Apple' (c) 6024 b.c., Adam & Eve
************************************************** **********************

On Wed 12 Nov 2008 10:34:45a, Gloria P told us...

> koko wrote:
>> On Wed, 12 Nov 2008 05:05:12 GMT, Wayne Boatwright
>> > wrote:
>>
>>> This is the way I prefer Caesar Salad, regardless of what some here
>>> profess as authentic or the use of a nearly raw egg, or merely rubbing
>>> the bowl with garlic. I *like* the anchovies and the dash of
>>> Worcestershire, coddled egg, etc.
>>>
>> snippage of recipe
>>
>> I swear Wayne. You are such a rebel rouser.
>>
>
>
> Rabble rouser.
>
> gloria p
>

Rebel, rabble...that would be me. :-)

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)

************************************************** **********************
Date: Wednesday, 11(XI)/12(XII)/08(MMVIII)
************************************************** **********************
Countdown till U.S. Thanksgiving Day
2wks 6hrs 38mins
************************************************** **********************
'Apple' (c) 6024 b.c., Adam & Eve
************************************************** **********************

On Wed 12 Nov 2008 10:57:20a, TammyM told us...

>
> "Wayne Boatwright" > wrote in message
> 5.250...
>> This is the way I prefer Caesar Salad, regardless of what some here
>> profess
>> as authentic or the use of a nearly raw egg, or merely rubbing the bowl
>> with garlic. I *like* the anchovies and the dash of Worcestershire,
>> coddled egg, etc.
>>
>> Caesar Salad
>>
>> 1/2 to 3/4 cup croutons (see directions below)
>> 1 coddled egg (see directions below)
>
> Oh, I can seriously stir the pot ... erm ... salad! I've been known to
> use egg substitute when dining with certain squeamish guests. M'self, I
> don't have a problem with no raw eggs (call me Ole Iron Gut)
>
>> 1 anchovy fillet, mashed
>
> OK, I confess, I use a good-sized smidge of anchovy paste, a tube of
> which lasts for yonks compared to what happens if I open a tin of
> anchovies.

I don't mind anchovy paste, but sometimes it's hard to find a really good
quality one.

>
>> Serve immediately with chilled forks.
>
>
> YEOWWWWWWWW! My aching fillings! No thanks, I I prefer my salads to be
> quite a bit less than ice-cold as well.
>
> TammyM

Tammy, you can let yours set out for a while. :-)

I remember once having a Caesar salad in a New York restaurant. The salad
was made at table, and there were forks standing in a crystal disk of tiny
ice cubes. When served, the forks were quickly dried with a fresh napkin
and presented with the salads.



--
Wayne Boatwright
(correct the spelling of "geemail" to reply)

************************************************** **********************
Date: Wednesday, 11(XI)/12(XII)/08(MMVIII)
************************************************** **********************
Countdown till U.S. Thanksgiving Day
2wks 6hrs 37mins
************************************************** **********************
The difference between a fool and a criminal is that a fool attacks
unpredictably and on a wider front.

On Wed 12 Nov 2008 12:19:23p, kilikini told us...

> Wayne Boatwright wrote:
>> This is the way I prefer Caesar Salad, regardless of what some here
>> profess as authentic or the use of a nearly raw egg, or merely
>> rubbing the bowl with garlic. I *like* the anchovies and the dash of
>> Worcestershire, coddled egg, etc.
>>
>
> (excellent recipe snipped)
>
> I've always been somewhat afraid to make my own Caesar dressing because
> of the anchovie part, but now that I think I may be finally getting an
> appetite back, this may be on my to-do list, Wayne. Both TFM® and I
> love a good Caesar salad, but like I said, I've been too intimidated by
> the anchovies to make my own dressing.
>
> Thanks for posting a new challenge for me! :~)
>
> kili

You're certainly welcome. I hope you make and enjoy it, and I'm really
happy to see you posting again, Kili!

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)

************************************************** **********************
Date: Wednesday, 11(XI)/12(XII)/08(MMVIII)
************************************************** **********************
Countdown till U.S. Thanksgiving Day
2wks 6hrs 33mins
************************************************** **********************
Disc space - the final frontier!
************************************************** **********************

On Wed 12 Nov 2008 04:44:19p, Dimitri told us...

>
> "Bob Terwilliger" > wrote in message
> ...
>> Dimitri replied to kili:
>>
>>>> I've always been somewhat afraid to make my own Caesar dressing
because
>>>> of the anchovie part, but now that I think I may be finally getting an
>>>> appetite back, this may be on my to-do list, Wayne. Both TFM® and I
>>>> love
>>>> a good Caesar salad, but like I said, I've been too intimidated by the
>>>> anchovies to make my own dressing.
>>>>
>>>> Thanks for posting a new challenge for me! :~)
>>>>
>>>
>>> Be not afraid - the tangy flavor of Worcestershire sauce is - are you
>>> ready?
>>>
>>> Anchovies!
>>
>> In fact, the original recipe didn't have anchovies as a separate
>> ingredient.
>> It *only* got its anchovy flavor from Worcestershire sauce.
>>
>> Bob
>
>
> Yep you're right on the money - I think the anchovies came from the
> "restaurant Caesar Salad Show at Tableside" that was once in vogue.
>
> Dimitri

Yes, I believe you're both right. However, being used to using the
anchovies as a separate item and having a slightly stronger flavor addition
appeals to me.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)

************************************************** **********************
Date: Wednesday, 11(XI)/12(XII)/08(MMVIII)
************************************************** **********************
Countdown till U.S. Thanksgiving Day
2wks 6hrs 32mins
************************************************** **********************
Positive: Mistaken at the top of one's voice.
************************************************** **********************

On Wed 12 Nov 2008 01:01:19p, Bob Terwilliger told us...

> Wayne wrote:
>
>> This is the way I prefer Caesar Salad, regardless of what some here
>> profess as authentic or the use of a nearly raw egg, or merely rubbing
>> the bowl with garlic. I *like* the anchovies and the dash of
>> Worcestershire, coddled egg, etc.
> <recipe snipped>
>
> That's about the way I make it. A fun variation is to serve the little
> romaine leaves whole with the dressing on the side and eat it with your
> fingers.
>
> Bob
>
>
>

Now that sounds interesting. No chilled forks! :-)

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)

************************************************** **********************
Date: Wednesday, 11(XI)/12(XII)/08(MMVIII)
************************************************** **********************
Countdown till U.S. Thanksgiving Day
2wks 6hrs 31mins
************************************************** **********************
'Stupid' is a boundless concept.
************************************************** **********************

"Dimitri" > wrote in message
...
> "Michael" > wrote in message
> u...
>> Sounds nice. A bit of Dijon in the dressing is nice too and helps it to
>> emulsify.
>
> Nope - you're correct about helping the emulsification but the Dijon is an
> accommodation to the elimination of the coddled egg.

For me, it's just a tasty addition. I still use coddled egg.

> The egg and and the olive oil in fact make a loose but well emulsified
> mayonnaise which of course holds or binds the parmesan cheese to the
> lettuce.
>
> The recipe is very close to the classic original Tijuana recipe.

Which one? The Hotel Caesar, which is one of the claimants to the
'original', uses mustard, FWIW.

Dimitri wrote:
> "kilikini" > wrote in message
> ...
>> Wayne Boatwright wrote:
>>> This is the way I prefer Caesar Salad, regardless of what some here
>>> profess as authentic or the use of a nearly raw egg, or merely
>>> rubbing the bowl with garlic. I *like* the anchovies and the dash
>>> of Worcestershire, coddled egg, etc.
>>>
>>
>> (excellent recipe snipped)
>>
>> I've always been somewhat afraid to make my own Caesar dressing
>> because of the anchovie part, but now that I think I may be finally
>> getting an appetite back, this may be on my to-do list, Wayne. Both
>> TFM® and I love a good Caesar salad, but like I said, I've been too
>> intimidated by the anchovies to make my own dressing.
>>
>> Thanks for posting a new challenge for me! :~)
>>
>> kili
>
>
> Be not afraid - the tangy flavor of Worcestershire sauce is - are you
> ready ?
>
> Anchovies!
>
> Dimitri

Yeah, I knew that and I like Thai fish sauce, too, which I also believe has
anchovies in it. All I can picture in my head when I think of anchovies,
though, are those shiny, boney, smelly things my brother used to eat from
the tin with the roll back lid.

Well, it's my time to grow up and I'm going to give this a whirl.

kili

Wayne Boatwright wrote:
> On Wed 12 Nov 2008 10:57:20a, TammyM told us...
>>
>> OK, I confess, I use a good-sized smidge of anchovy paste, a tube of
>> which lasts for yonks compared to what happens if I open a tin of
>> anchovies.
>
> I don't mind anchovy paste, but sometimes it's hard to find a really
> good quality one.
>

What part of the store do you find anchovy paste? I was thinking perhaps
down the aisle with the fancy jarred peppers and olives.

kili

Wayne Boatwright wrote:
> On Wed 12 Nov 2008 12:19:23p, kilikini told us...
>
>> Wayne Boatwright wrote:
>>> This is the way I prefer Caesar Salad, regardless of what some here
>>> profess as authentic or the use of a nearly raw egg, or merely
>>> rubbing the bowl with garlic. I *like* the anchovies and the dash
>>> of Worcestershire, coddled egg, etc.
>>>
>>
>> (excellent recipe snipped)
>>
>> I've always been somewhat afraid to make my own Caesar dressing
>> because of the anchovie part, but now that I think I may be finally
>> getting an appetite back, this may be on my to-do list, Wayne. Both
>> TFM® and I love a good Caesar salad, but like I said, I've been too
>> intimidated by the anchovies to make my own dressing.
>>
>> Thanks for posting a new challenge for me! :~)
>>
>> kili
>
> You're certainly welcome. I hope you make and enjoy it, and I'm
> really happy to see you posting again, Kili!

Thanks, Wayne! I have another Dr.'s appt. bright and early in the morning.
If you don't see me post for a while, I've been admitted again. :-(

kili

On Wed 12 Nov 2008 09:31:54p, kilikini told us...

> Wayne Boatwright wrote:
>> On Wed 12 Nov 2008 10:57:20a, TammyM told us...
>>>
>>> OK, I confess, I use a good-sized smidge of anchovy paste, a tube of
>>> which lasts for yonks compared to what happens if I open a tin of
>>> anchovies.
>>
>> I don't mind anchovy paste, but sometimes it's hard to find a really
>> good quality one.
>>
>
> What part of the store do you find anchovy paste? I was thinking perhaps
> down the aisle with the fancy jarred peppers and olives.
>
> kili

Either there or if your store has a real "gourmet" section. It might also
be in the section where canned fish are located.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Wednesday, 11(XI)/12(XII)/08(MMVIII)
************************************************** **********************
Countdown till U.S. Thanksgiving Day
2wks 2hrs 22mins 26secs
************************************************** **********************
The reason people get lost in thought is because it is, to many,
rather unfamiliar territory.
************************************************** **********************

On Wed 12 Nov 2008 09:36:12p, kilikini told us...

> Wayne Boatwright wrote:
>> On Wed 12 Nov 2008 12:19:23p, kilikini told us...
>>
>>> Wayne Boatwright wrote:
>>>> This is the way I prefer Caesar Salad, regardless of what some here
>>>> profess as authentic or the use of a nearly raw egg, or merely
>>>> rubbing the bowl with garlic. I *like* the anchovies and the dash
>>>> of Worcestershire, coddled egg, etc.
>>>>
>>>
>>> (excellent recipe snipped)
>>>
>>> I've always been somewhat afraid to make my own Caesar dressing
>>> because of the anchovie part, but now that I think I may be finally
>>> getting an appetite back, this may be on my to-do list, Wayne. Both
>>> TFM® and I love a good Caesar salad, but like I said, I've been too
>>> intimidated by the anchovies to make my own dressing.
>>>
>>> Thanks for posting a new challenge for me! :~)
>>>
>>> kili
>>
>> You're certainly welcome. I hope you make and enjoy it, and I'm
>> really happy to see you posting again, Kili!
>
> Thanks, Wayne! I have another Dr.'s appt. bright and early in the
> morning. If you don't see me post for a while, I've been admitted again.
> :-(
>
> kili

Kili, I sincerely hope not. If you feel so inclined, please write me
privately and give me an update.

{{{{{ HUGS }}}}}

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Wednesday, 11(XI)/12(XII)/08(MMVIII)
************************************************** **********************
Countdown till U.S. Thanksgiving Day
2wks 2hrs 22mins 26secs
************************************************** **********************
The reason people get lost in thought is because it is, to many,
rather unfamiliar territory.
************************************************** **********************

Wayne Boatwright wrote:
> On Wed 12 Nov 2008 09:36:12p, kilikini told us...
>
>> Wayne Boatwright wrote:
>>> On Wed 12 Nov 2008 12:19:23p, kilikini told us...
>>>
>>>> Wayne Boatwright wrote:
>>>>> This is the way I prefer Caesar Salad, regardless of what some
>>>>> here profess as authentic or the use of a nearly raw egg, or
>>>>> merely rubbing the bowl with garlic. I *like* the anchovies and
>>>>> the dash of Worcestershire, coddled egg, etc.
>>>>>
>>>>
>>>> (excellent recipe snipped)
>>>>
>>>> I've always been somewhat afraid to make my own Caesar dressing
>>>> because of the anchovie part, but now that I think I may be finally
>>>> getting an appetite back, this may be on my to-do list, Wayne.
>>>> Both TFM® and I love a good Caesar salad, but like I said, I've
>>>> been too intimidated by the anchovies to make my own dressing.
>>>>
>>>> Thanks for posting a new challenge for me! :~)
>>>>
>>>> kili
>>>
>>> You're certainly welcome. I hope you make and enjoy it, and I'm
>>> really happy to see you posting again, Kili!
>>
>> Thanks, Wayne! I have another Dr.'s appt. bright and early in the
>> morning. If you don't see me post for a while, I've been admitted
>> again. :-(
>>
>> kili
>
> Kili, I sincerely hope not. If you feel so inclined, please write me
> privately and give me an update.
>
> {{{{{ HUGS }}}}}

Thanks, sweetie!

kili

Wayne Boatwright wrote:

> On Wed 12 Nov 2008 09:31:54p, kilikini told us...
>
>
>>Wayne Boatwright wrote:
>>
>>>On Wed 12 Nov 2008 10:57:20a, TammyM told us...
>>>
>>>>OK, I confess, I use a good-sized smidge of anchovy paste, a tube of
>>>>which lasts for yonks compared to what happens if I open a tin of
>>>>anchovies.
>>>
>>>I don't mind anchovy paste, but sometimes it's hard to find a really
>>>good quality one.
>>>
>>
>>What part of the store do you find anchovy paste? I was thinking perhaps
>>down the aisle with the fancy jarred peppers and olives.
>>
>>kili
>
>
> Either there or if your store has a real "gourmet" section. It might also
> be in the section where canned fish are located.
>

I've found it in the produce section, alongside the various tubes of
herb pastes. Go figure.

kilikini wrote:

> Dimitri wrote:
>
>>"kilikini" > wrote in message
...
>>
>>>Wayne Boatwright wrote:
>>>
>>>>This is the way I prefer Caesar Salad, regardless of what some here
>>>>profess as authentic or the use of a nearly raw egg, or merely
>>>>rubbing the bowl with garlic. I *like* the anchovies and the dash
>>>>of Worcestershire, coddled egg, etc.
>>>>
>>>
>>>(excellent recipe snipped)
>>>
>>>I've always been somewhat afraid to make my own Caesar dressing
>>>because of the anchovie part, but now that I think I may be finally
>>>getting an appetite back, this may be on my to-do list, Wayne. Both
>>>TFM® and I love a good Caesar salad, but like I said, I've been too
>>>intimidated by the anchovies to make my own dressing.
>>>
>>>Thanks for posting a new challenge for me! :~)
>>>
>>>kili
>>
>>
>>Be not afraid - the tangy flavor of Worcestershire sauce is - are you
>>ready ?
>>
>>Anchovies!
>>
>>Dimitri
>
>
> Yeah, I knew that and I like Thai fish sauce, too, which I also believe has
> anchovies in it. All I can picture in my head when I think of anchovies,
> though, are those shiny, boney, smelly things my brother used to eat from
> the tin with the roll back lid.
>
> Well, it's my time to grow up and I'm going to give this a whirl.
>
> kili
>
>
No, those aren't anchovies, those are sardines. Sardines are shiney and
silver and still vaguely fish-shaped; anchovies are little brown strips.

Wayne wrote:

>>>> Be not afraid - the tangy flavor of Worcestershire sauce is - are you
>>>> ready?
>>>>
>>>> Anchovies!
>>>
>>> In fact, the original recipe didn't have anchovies as a separate
>>> ingredient. It *only* got its anchovy flavor from Worcestershire sauce.
>>>
>>
>> Yep you're right on the money - I think the anchovies came from the
>> "restaurant Caesar Salad Show at Tableside" that was once in vogue.
>>
>
> Yes, I believe you're both right. However, being used to using the
> anchovies as a separate item and having a slightly stronger flavor
> addition appeals to me.


Same here. The fact that I know the original recipe doesn't mean it's my
favorite version, nor do I think it's what most people would prefer. I've
never been a stickler for authenticity.

Bob

"Michael" > wrote in message
u...
> "Dimitri" > wrote in message
> ...
>> "Michael" > wrote in message
>> u...
>>> Sounds nice. A bit of Dijon in the dressing is nice too and helps it to
>>> emulsify.
>>
>> Nope - you're correct about helping the emulsification but the Dijon is
>> an accommodation to the elimination of the coddled egg.
>
> For me, it's just a tasty addition. I still use coddled egg.
>
>> The egg and and the olive oil in fact make a loose but well emulsified
>> mayonnaise which of course holds or binds the parmesan cheese to the
>> lettuce.
>>
>> The recipe is very close to the classic original Tijuana recipe.
>
> Which one? The Hotel Caesar, which is one of the claimants to the
> 'original', uses mustard, FWIW.


This one:

http://members.cox.net/jjschnebel/caesrsal.html

From HIS DAUGHTER & Julia Child.

That's good enough for me.

Notice no mustard..

Dimitri

On Wed, 12 Nov 2008 09:36:07 -0600, Lou Decruss wrote:

> On Wed, 12 Nov 2008 15:11:01 GMT, blake murphy
> > wrote:
>
>>On Tue, 11 Nov 2008 21:44:55 -0800, sf wrote:
>>
>>> On Wed, 12 Nov 2008 05:05:12 GMT, Wayne Boatwright
>>> > wrote:
>>>
>>>>This is the way I prefer Caesar Salad, regardless of what some here profess
>>>>as authentic or the use of a nearly raw egg, or merely rubbing the bowl
>>>>with garlic. I *like* the anchovies and the dash of Worcestershire,
>>>>coddled egg, etc.
>>>>
>>>>Caesar Salad
>>>>
>>> <recipe snipped>
>>>
>>> Hmm. I don't believe in wasting garlic by just rubbing it in a bowl
>>> (although I'm fine with a restaurant doing it)... and I use my
>>> Cuisinart to combine ingredients, but what's not to like about your
>>> recipe? Would the controversy be anchovy vs. no anchovy?
>>
>>he had me until he got to the chilled forks part.
>
> You don't like eating with gloves on?
>
> Lou

well, sometimes a wear the latex jobbies, but that's more for sanitation
than for body temp control.

your pal,
blake

On Thu, 13 Nov 2008 00:23:11 GMT, Wayne Boatwright wrote:

> On Wed 12 Nov 2008 10:34:45a, Gloria P told us...
>
>> koko wrote:
>>> On Wed, 12 Nov 2008 05:05:12 GMT, Wayne Boatwright
>>> > wrote:
>>>
>>>> This is the way I prefer Caesar Salad, regardless of what some here
>>>> profess as authentic or the use of a nearly raw egg, or merely rubbing
>>>> the bowl with garlic. I *like* the anchovies and the dash of
>>>> Worcestershire, coddled egg, etc.
>>>>
>>> snippage of recipe
>>>
>>> I swear Wayne. You are such a rebel rouser.
>>>
>>
>>
>> Rabble rouser.
>>
>> gloria p
>>
>
> Rebel, rabble...that would be me. :-)

come on, wayne. except for the obvious, you're square as a bear. (not
meant as a criticism, honey.)

your pal,
blake

On Wed, 12 Nov 2008 09:57:20 -0800, TammyM wrote:

> "Wayne Boatwright" > wrote in message
> 5.250...

>
>> Serve immediately with chilled forks.
>
>
> YEOWWWWWWWW! My aching fillings! No thanks, I I prefer my salads to be
> quite a bit less than ice-cold as well.
>
> TammyM

there aren't many foods (except for some desserts) that are better straight
from the refrigerator as opposed to letting them sit at room temp for a
while. cold, many flavors are somewhat muted.

your pal,
blake

On Thu, 13 Nov 2008 00:26:39 GMT, Wayne Boatwright wrote:

>
> I remember once having a Caesar salad in a New York restaurant. The salad
> was made at table, and there were forks standing in a crystal disk of tiny
> ice cubes. When served, the forks were quickly dried with a fresh napkin
> and presented with the salads.

wayne, you're making me feel like some kind of a bum here.

your pal,
blake

On Thu, 13 Nov 2008 05:16:45 -0600, Kathleen wrote:

> kilikini wrote:
>>
>> Yeah, I knew that and I like Thai fish sauce, too, which I also believe has
>> anchovies in it. All I can picture in my head when I think of anchovies,
>> though, are those shiny, boney, smelly things my brother used to eat from
>> the tin with the roll back lid.
>>
>> Well, it's my time to grow up and I'm going to give this a whirl.
>>
>> kili
>>
>>
> No, those aren't anchovies, those are sardines. Sardines are shiney and
> silver and still vaguely fish-shaped; anchovies are little brown strips.

well, anchovies most certainly also come in cans like sardines do. so do
tuna, a slightly larger fish.

your pal,
blake

On Wed, 12 Nov 2008 12:01:19 -0800, Bob Terwilliger wrote:

> Wayne wrote:
>
>> This is the way I prefer Caesar Salad, regardless of what some here
>> profess as authentic or the use of a nearly raw egg, or merely rubbing the
>> bowl with garlic. I *like* the anchovies and the dash of Worcestershire,
>> coddled egg, etc.
> <recipe snipped>
>
> That's about the way I make it. A fun variation is to serve the little
> romaine leaves whole with the dressing on the side and eat it with your
> fingers.
>
> Bob

i sometimes like to get certain salads with the dressing on the side and
eat them with my fingers. i'm not sure whether this makes me overly
fastidious or a slob.

your pal,
blake

On Thu, 13 Nov 2008 00:22:28 GMT, Wayne Boatwright wrote:

> On Wed 12 Nov 2008 08:11:01a, blake murphy told us...
>
>> On Tue, 11 Nov 2008 21:44:55 -0800, sf wrote:
>>
>>> On Wed, 12 Nov 2008 05:05:12 GMT, Wayne Boatwright
>>> > wrote:
>>>
>>>>This is the way I prefer Caesar Salad, regardless of what some here
>>>>profess as authentic or the use of a nearly raw egg, or merely rubbing
>>>>the bowl with garlic. I *like* the anchovies and the dash of
>>>>Worcestershire, coddled egg, etc.
>>>>
>>>>Caesar Salad
>>>>
>>> <recipe snipped>
>>>
>>> Hmm. I don't believe in wasting garlic by just rubbing it in a bowl
>>> (although I'm fine with a restaurant doing it)... and I use my
>>> Cuisinart to combine ingredients, but what's not to like about your
>>> recipe? Would the controversy be anchovy vs. no anchovy?
>>
>> he had me until he got to the chilled forks part.
>>
>> your pal,
>> blake
>>
>
> What? You mean you don't keep chilled forks for just such a purpose?

i reserve my chilled forks for stabbing my enemies through their black,
flabby hearts.

your pal,
blake

"blake murphy" > wrote:
>>>
>>
>> What? You mean you don't keep chilled forks for just such a purpose?
>
> i reserve my chilled forks for stabbing my enemies through their black,
> flabby hearts.
>
You're a beast. Let's have dinner. We can eat salad with our fingers. I'll
feed you yours, you feed me mine.

On Thu 13 Nov 2008 12:42:25p, blake murphy told us...

> On Thu, 13 Nov 2008 00:23:11 GMT, Wayne Boatwright wrote:
>
>> On Wed 12 Nov 2008 10:34:45a, Gloria P told us...
>>
>>> koko wrote:
>>>> On Wed, 12 Nov 2008 05:05:12 GMT, Wayne Boatwright
>>>> > wrote:
>>>>
>>>>> This is the way I prefer Caesar Salad, regardless of what some here
>>>>> profess as authentic or the use of a nearly raw egg, or merely
rubbing
>>>>> the bowl with garlic. I *like* the anchovies and the dash of
>>>>> Worcestershire, coddled egg, etc.
>>>>>
>>>> snippage of recipe
>>>>
>>>> I swear Wayne. You are such a rebel rouser.
>>>>
>>>
>>>
>>> Rabble rouser.
>>>
>>> gloria p
>>>
>>
>> Rebel, rabble...that would be me. :-)
>
> come on, wayne. except for the obvious, you're square as a bear. (not
> meant as a criticism, honey.)
>
> your pal,
> blake
>

I’m afraid you probably right, Blake.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Wednesday, 11(XI)/12(XII)/08(MMVIII)
************************************************** **********************
Countdown till U.S. Thanksgiving Day
2wks 2hrs 22mins 26secs
************************************************** **********************
The reason people get lost in thought is because it is, to many,
rather unfamiliar territory.
************************************************** **********************

On Thu 13 Nov 2008 12:48:15p, blake murphy told us...

> On Thu, 13 Nov 2008 00:26:39 GMT, Wayne Boatwright wrote:
>
>>
>> I remember once having a Caesar salad in a New York restaurant. The
>> salad was made at table, and there were forks standing in a crystal
>> disk of tiny ice cubes. When served, the forks were quickly dried with
>> a fresh napkin and presented with the salads.
>
> wayne, you're making me feel like some kind of a bum here.
>
> your pal,
> blake
>

Those were times long gone, Blake. I probably couldn’t afford to enter the
door now. Oh, well, there are still memories.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Wednesday, 11(XI)/12(XII)/08(MMVIII)
************************************************** **********************
Countdown till U.S. Thanksgiving Day
2wks 2hrs 22mins 26secs
************************************************** **********************
The reason people get lost in thought is because it is, to many,
rather unfamiliar territory.
************************************************** **********************

On Thu 13 Nov 2008 12:55:13p, blake murphy told us...

> On Wed, 12 Nov 2008 12:01:19 -0800, Bob Terwilliger wrote:
>
>> Wayne wrote:
>>
>>> This is the way I prefer Caesar Salad, regardless of what some here
>>> profess as authentic or the use of a nearly raw egg, or merely rubbing
>>> the bowl with garlic. I *like* the anchovies and the dash of
>>> Worcestershire, coddled egg, etc.
>> <recipe snipped>
>>
>> That's about the way I make it. A fun variation is to serve the little
>> romaine leaves whole with the dressing on the side and eat it with your
>> fingers.
>>
>> Bob
>
> i sometimes like to get certain salads with the dressing on the side and
> eat them with my fingers. i'm not sure whether this makes me overly
> fastidious or a slob.
>
> your pal,
> blake
>

Many salads are perfectly suited for eating out of hand, as is asparagus.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Wednesday, 11(XI)/12(XII)/08(MMVIII)
************************************************** **********************
Countdown till U.S. Thanksgiving Day
2wks 2hrs 22mins 26secs
************************************************** **********************
The reason people get lost in thought is because it is, to many,
rather unfamiliar territory.
************************************************** **********************