Caesar salad... Texas style

[coltle6920]

And half the price of what those fancy restaurants charge.

 

[JcMack]

Took me a while, but I'm real old.

 

[swsig]

Translation: That sign is saying that the ides of Texas are upon you.

 

[soFlaNative]

Is it called Caesar because few would eat it if the salad was called Anchovy flavored?

 

[swsig]

Is it called Caesar because few would eat it if the salad was called Anchovy flavored?

It's called a Caesar salad because it was invented at Caesar's Restaurant in Tijuana, Mexico 100 years ago. Caesar's is still in business, and you can eat there today. But if you go to Tijuana, eat at Caesar's, but do not eat at the Blue Fox, despite what you may have heard.

 

[soFlaNative]

It's called a Caesar salad because it was invented at Caesar's Restaurant in Tijuana, Mexico

The Italian who opened an eatery in Mexico back in the 20's. Gotta be good.
I'm still chuckling at your "the Ides of Texas" post, you on a roll today.

 

[zeke]

Is it called Caesar because few would eat it if the salad was called Anchovy flavored?

My Caesar's have dead little fish oil rubbed in the bowl, then greens tossed in bowl, then cut up dead little fish sprinkled on top. With Cardini's Caesar salad dressing and mushrooms. aka the single man's salad

ya gots to live a little

 

[CAJUNLAWYER]

I remember my dad making Caesar salad at home. Big old wooden salad bowl was well seasoned. Anchovy paste rubbed around the inside, raw egg yokes parmisian cheese olive oil black pepper garlic and whatever else he put in. He mixed it up right the in the bowl and ten added the romaine and tossed. That salad bowl was cleaned by wiping with damp paper towels and nothing else. Much like one would clean a well seasoned cast iron skillet.
Side note. After Caesar invented his famous salad he went on to have a long illustrious career as a dog trainer.

 

[THE PILGRIM]

Never actually had a Caesar salad at the original locale but have seen the big mural on the side of the restaurant.
But did eat at an Italian Restaurant in Baja Kino, Mexico 0wned by a Gin-you-Wine Italian. He could also pick Guitar and sing in Spanish and Italian.
But my best Texas Restaurant story was in Ft. Stockton.
We had a long tiring day. I announced, I am dead tired.
We gonna walk out in front of this motel and look left, right and across the street.
Then I’ll point.
I pointed at a Chinese Restaurant.
My Bride says you have got to be Kidding!
The Non Chinese waitress brings us menus, water, etc.
I ask her who owns this place? She replies Mr. (Chinese Name).
He’s in the kitchen cooking right now.
He’s from San Francisco, was raised in a restaurant family.
Got into some kind of trouble and had to leave town.
So let that be a lesson to ya.
Get in a mess and you might be exiled to the Texas Gulag.

 

[DWalt]

A similar story of a classic Mexican dish surrounds Nachos. A spur of the moment invention during WWII by a Piedras Negras (just across the Rio Grande from Eagle Pass TX) restaurant owner named Ignacio. Allegedly he was the first to come up with the idea of fried corn tortilla chips, and the original Nachos were just melted cheese on tortilla chips.

BTW, Piedras Negras translates as "Black Rocks" an allusion to the large coal mines that once operated in that area.

 

[soFlaNative]

My Caesar's have dead little fish oil rubbed in the bowl, then greens tossed in bowl, then cut up dead little fish sprinkled on top. With Cardini's Caesar salad dressing and mushrooms. aka the single man's salad

ya gots to live a little

Never had dead little fish I didn't like but for a shiner I once Consumed While Impaired. In addition to greens I require diced raw onions which means I'll be a single man for the remainder of the evening.

 

[CH4]

Is it called Caesar because few would eat it if the salad was called Anchovy flavored?

I request my Ceasar Salads sans the little fish.

 

[Nevada Ed]

You just need to know how to use or "hide" those little salty, fish.

I mash 2/3rds of them up with some fresh garlic with a wooden spoon
and fine chop the rest up small enough, to pass inspection, by my company.

Lots of ground pepper and Parm cheese is also needed to hide those little devils.

I do not add mushrooms, however.

 

[rockquarry]

You just need to know how to use or "hide" those little salty, fish.

I mash 2/3rds of them up with some fresh garlic with a wooden spoon
and fine chop the rest up small enough, to pass inspection, by my company.

Lots of ground pepper and Parm cheese is also needed to hide those little devils.

I do not add mushrooms, however.

Sounds good; fresh sliced mushrooms really add to any green salad but that's a personal preference. Just don't ruin a salad with ranch or French dressing; each one removes the salad flavor entirely.

 

[gym cat]

I got cause I am real old.

 

[old bear]

I remember my dad making Caesar salad at home. Big old wooden salad bowl was well seasoned. Anchovy paste rubbed around the inside, raw egg yokes parmisian cheese olive oil black pepper garlic and whatever else he put in. He mixed it up right the in the bowl and ten added the romaine and tossed. That salad bowl was cleaned by wiping with damp paper towels and nothing else. Much like one would clean a well seasoned cast iron skillet.
Side note. After Caesar invented his famous salad he went on to have a long illustrious career as a dog trainer.

Caj, has gotten as close to the original as it gets. A good Caesar salad is as close to food heaven as you can get.