Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.2 9/18/84; site bbnccv.UUCP Path: utzoo!watmath!clyde!burl!ulysses!mhuxr!mhuxj!mhuxt!houxm!ihnp4!bbnccv!keesan From: keesan@bbnccv.UUCP (Morris M. Keesan) Newsgroups: net.cooks Subject: Re: Caesar Salad Message-ID: <155@bbnccv.UUCP> Date: Mon, 8-Jul-85 18:09:27 EDT Article-I.D.: bbnccv.155 Posted: Mon Jul 8 18:09:27 1985 Date-Received: Tue, 9-Jul-85 07:01:38 EDT References: <752@qumix.UUCP> Reply-To: keesan@bbnccv.UUCP (Morris M. Keesan) Organization: Bolt Beranek and Newman, Cambridge, MA Lines: 18 In article <752@qumix.UUCP> djw@qumix.UUCP (David Wright) writes: >Caesar Salad . . . >5 gloves garlic, minced . . . >Put the anchovies, garlic and vinegar in a blender and mix >thoroughly, as you slowly add the olive oil. 1) If you're putting the garlic cloves in the blender, you don't really have to be very careful about mincing them. 2) The traditional method of making Caesar Salad involves cutting garlic cloves in half and rubbing the inside of the bowl with the cut face of the garlic. Rub vigorously, and the piece of garlic should disintegrate and become a film on the inside of the bowl. The bowl should be made of wood. -- Morris M. Keesan keesan@bbn-unix.ARPA {decvax,ihnp4,etc.}!bbncca!keesan