I will never be a frequent poster in this section of CoinTalk, but I do read with interest many of the educational posts and gaze with awe and wonderment over the coins posted here. I have always felt incomplete over the lack of anything meaningful to contribute here save the occasional "like" . . . . However last night, a thought came to me. I discovered that I DO have something to contribute. This family relic has brought much enjoyment to our household over the years, so I thought I would share . . . . The Zoid families favorite Ceasar . . . . . For those who have never made this from scratch before, one ingredient might be difficult to locate in your local supermarket without a visual aid. We find this in the "canned meats" aisle. I'm not sure if this is the best brand, or even if it is good compared to others, I just know that it does the job . . . . Once you make this yourself, it will totally spoil you on any restaurant or bottled Ceasar dressing. It only takes about 5 minutes to make and is hands down the best you will ever try . . . . Enjoy . . . . Z
Wow, I have everything except the anchovy paste on hand... I might have to hunt it down and try it! Thanks!
I love homemade caesar. And anchovies have always been a favorite of mine even when I was little. I'd even snack on them from the tin cans.
Thanks for this! I'll give it a try . Because every thread deserves a coin, here's a JC and an ancestor. Julius Caesar denarius, "is that supposed to be an elephant?" variety: JC ancestor L. Julius L. f. Caesar denarius; reverse demonstrating a faulty knowledge of aerodynamics and wheel placement:
I'm confused...how long are you supposed to soak the coin in this stuff, or are you supposed to display it in it (& if so, how often do you change it?...this kind of stuff, I'm sure, would go bad after awhile.) Can you use this with any coins, or just Caesar's? To be honest, it sounds good enough to eat, like maybe on a salad! But then it would be "Caesar Salad Dressing"
I don't know the brand choice either but do find it disturbing that the recipe specifies 'real' anchovy paste (suggesting that someone is out there faking anchovies????) and this is made in USA but labeled in French. To me, this confusion makes the appropriate Caesar coin to show here a fourree. This is the Caesar type bearing the LII which was supposedly Caesar's age at that time but, considering the coin is plated, I suppose that could be a lie, too. I suppose those concerned about the anchovy ID could mash up fillets themselves so they could see them bones and all.
Wow, a coin shaped like two pizzas, I have always thought Caesar had a big mouth now I know for sure thanks. Next up Wonder Bread oh boy!
Thank you, @ZoidMeister . Looks yummy. I am like @Mat , I really like anchovies, eating them straight from a tin, putting them in salad, or smothering my pizza with them. KAISER salad of coins (proper pronunciation of Caesar) DEATH of the Republic: The year he crossed the Rubicon... "IACTA ALEA EST!" Roman Republic Iulius Caesar AR Denarius 49 BCE Traveling Mint Elephant-P ontificates Sear 1399 Craw 443/1 EXECUTION of the Murderer of the Republic Roman Imperatorial Era Julius Caesar Lifetime P Sepullius Macer AR Den 1st 2 weeks-Mar 44 BCE 4.03g. CAESAR – DICT PERPETVO Veiled - Venus Victory sceptre star Syd 1074a Sear Imperators 107e Cr 480-14 - minted within last 2 weeks before his execution Rare
Just a "heads-up" on my personal recipe modifications: That card is my wife's proportions. When I make it, I go heavy on the FRESH garlic (that is important for this one), and I go 1.5x on the fresh ground Parmesan cheese, and the Worchestershire sauce. Fresh squeezed lemon juice is the best, but if you have to go from a bottle, there is a packet lemon called "True Lemon" that is granulated and offers absolutely fresh squeezed taste. Go ahead and use the bottled stuff. It acts as a preservative due to the acidity, but also add a bit of "True Lemon" granules for the authentic taste. I warn you. This recipe will absolutely spoil you. It's like never being able to go back to an Outback or Longhorn steakhouse after eating at Ruth's Chris Steakhouse . . . . . . those that know, understand. Z
