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Author: Subject: Caesar's Tijuana
willardguy
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[*] posted on 1-19-2017 at 08:35 PM


depending who you want to believe....Livio created this dish with what he happened to have on hand in the kitchen, no reason everyone shouldn't do the same ;)
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Barry A.
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[*] posted on 1-19-2017 at 08:50 PM


I remember as a kid (1940's 50's) a great restaurant in Coronado, THE LA AVIENIDA claimed a lineage to the original recipe for "Ceaser's Salad", which they did claim came from TJ. I still love that salad as the absolute best. I can't believe I am agreeing with "the Goat", but I love anchovies in my Ceaser's also!!! When given the choice, I ALWAYS choose "Ceaser's Salad".
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[*] posted on 1-19-2017 at 10:02 PM


I'm in the camp of the anchovie version....but fyi, one of the key ingredients of Lea & Perrins Worcestershire Sauce is anchovies so balancing the addition of each ( anch. and Worcestershire) is the art of a good dressing, imo.

Ken
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Russ
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[*] posted on 1-20-2017 at 04:44 AM


Hook, They're still serving the sherry, pate & toast wedges before meals. Nice touch.
Forgot about the parimisium cheese, a must also. Muy rico!

Quote: Originally posted by Hook  
Is Dizz's still going? Great to hear! That's where I learned about straight vermouth with a twist of lemon peel as a great aperitif.


[Edited on 1-20-2017 by Russ]




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