Preview of Next Week's Themes

I saw this morning this thread had 52 comments and thought I'd see what I was missing! I thought: Really? I mean I love both, but are salmon and Caesar salad that provocative?? So I read through it and realized this is one of the many reasons I love this food website. Aside from pure entertainment value, I really hadn't considered Caesar Salad so controversial. It's been so commoditized by almost every restaurant around as it's rare NOT to find someones rendition of it on a menu. Soon, you start to accept the bland, homogenous blur of Caesar salads and forget the original that offered up the umani flavor that the anchovy brings and the touch of richness and texture of the egg. So thanks for making me think about my food (again) and I'm REALLY looking forward to seeing what everyone posts: without or without anchovies and eggs!! Oh, and thanks for such a lively, entertaining thread to read! Bring it on!

I haven't been around for long, but I'm so happy I ended up here, not just because this a place to discover very cool and delicious new recipes, but also to be among a community of passionate food-lovers, who seem to truly care about ingredients and tradition and the environment... all while embracing the real pleasure of eating and sharing great food. Love this banter, love this site!

I'd like to echo Mrslarkin, food52 is inspiring. I just want to say that it's great to see a community in which a fiery, or potentially provocative, debate does not become nasty. I've only just barely joined the community, but have already seen several instances of real congeniality that are totally awesome! And I hope not to severely offend anyone with the ways I may or may not get creative with making a Caesar salad! ;)

Am enjoying reading these threads. Pierino, you are an entertaining pain-in-the-butt. I thoroughly enjoy all of your recipe submissions. I hope you continue to submit and won't get bored to death amongst the "soulless". But, p.s., I thoroughly enjoy everyone elses recipes, too. So, a collective "thank you" to everyone for making food52 so inspiring.

I think it is great that something as simple as a caesar salad can bring out such passion. Can't wait to see all the different recipes.

Amanda, GID is my own short hand for gastro intestinal distress/disorder. Possible sources at the moment being raw eggs, romaine lettuce and farm raised salmon. A possible trifecta here if you're not careful how you handle the stuff.

Choosing to use eggs, or not, anchovies, or not, has nothing to do with being a wimp or lack of guts. It is a matter of taste, and this site is supposed to pay homage to the creativity of homecooks. I have no problem with raw eggs, I have eaten most every part of the animal during my tenure at top NYC restaurants, BUT when I'm making my Caesar salad at home, I prefer either a cooked sauce (using a hollandaise cooking technique) or an egg-free version.

It is quite sad that some people view food with such a dictator approach instead of what it is meant to do—provide a means of comfort, nourishment and good memories.

So exciting! I have some great Wild Alaskan Salmon and a few recipes in mind. We can submit more than one right?

Monkeymom, I agree with you. I think that there was a little over reaction to possible tampering with a classic recipe that is perfect as it is. (a little guilty here myself) I like the Recipe Redux column that Amanda does in the NYTimes mag. She takes a recipe from the past and updates it via ingredients, history and chefs, comparing the old recipe with new cooking and popular new methods. (ex: cooking 1977 green beans for 7 minutes versus today's method of" crisp tender".) I have to admit sometimes I like the old way better than the new way...it makes for interesting reading.

Everyone is entitled to their opinion and to voice it. It is valuable to have pierino's voice heard, however cranky it may be. But I also hate to squelch the creative juices and interpretations of others. In the end, aren't we looking for something that TASTES really great? I say you have to eat it before you judge it. Perhaps A+M might consider making a new title for this theme - Caesar INSPIRED salads? I can't wait to see the variations...sissy, manly, fishy, whatever! As long as it tastes great.

I agree that a Caesar salad is an iconic recipe that in respect to Caesar Cardini is one basic recipe. Julia Child said that she saw the real Caesar Cardini making his salad at his restaurant. She cautions "But, if you don't want herbs and anchovies and things like that --then you have adulterated it." (The Way To Cook) I agree with Pierino that it is what it is...do not call it a Caesar salad if it vegan or substitutes ingredients, etc. An example is how ridiculous it would be if it was made with something other than Romaine. The recipe was NAMED after a chef...despite what your local favorite restaurant does with it, some respect should belong to Caesar Cardini.

Only in America! imho there is only one Caesar Salad. and no way to bottle the dressing.

I was going to submit a Caesar without eggs, but it feels a little threatening in here right now. I really enjoy discovering how cooks in this forum make changes and accommodations. There are lots of people who either are allergic to eggs or do not feel safe eating a raw egg.

wondering.....do we submit our recipes HERE? i have a killer salmon recipe i'd love to share. thanks.

ouch

I suppose I can now look forward to a week of eggless, anchovyless, romaineless, caesarless, soulless, caesar salads from the wimpola "my hubbie won't eat that" crowd. I guess I'm just annoyed after reviewing a week long list of sissy pizzas. Come on folks, step up and take one for the team. Don't go all foodphobic on us!

I'm thinking along the same lines as dymnyno. Farm raised salmon is one of the worst exhibits in the Museum of Aquaculture. I love salmon, but be prepared to pay top dollar for a wild caught, sustainable product. And I'm glad we're not doing shrimp or oysters just now.

Eggs aren't going to scare me away from an authentic caesar salad (by the way, don't try ordering one in Italy) but the romaine thing is a bit of a concern. Is this GID week on food52?

Excited for this theme, and hope I have time to submit some recipes—I even have a vegetarian, egg-free Caesar recipe (and it is mighty delicious).

Darn...I am gone most of next week...I love salmon...however, there is no wild salmon season in California....again.

caesar makers, beware: some romaine lettuce has been recalled.

http://abcnews.go.com/Health/WellnessNews/shredded-romaine-lettuce-recall-linked-uncommon-coli-strain/story?id=10586887