THE AUGUST COPPOLA MARTINI
My father’s being honored by a group of Bay Area friends, colleagues and family in SF on what would’ve been his 76th. I am unveiling the AUGUST COPPOLA MARTINI, a unique cocktail I concocted. We both liked to cook, experiment with tastes. Once we created what I labelled the Xtreme Cake line of specialized cakes. You had to be adventurous to indulge. The LEMON CHIFFON ANCHOVY CAKE was his, the GIN CRANBERRY SCHMALTZ CAKE was mine. His namesake martini can be had at The Tosca, the oldest SF bar. Needless to say, anchovies are involved.
February 16th, 2010 at 8:46 pm
I’ve only been to San Francisco once. It was an adventure.
Found this on the web. http://www.bestofsanfrancisco.net/toscacafe.htm
I love anything to do with history and old buildings remaining inservice to the community.
The AUGUST COPPOLA MARTINI, I can only guess what you’d mixed together for this tribute to your father. Sorry for your loss.
February 17th, 2010 at 1:32 am
February 17th, 2010 at 1:30 pm
Can I have a fake anchovey in my olive. I ate an anchovey pizza piece once, years ago in Virginia, very salty…………………………………………………………………..
with little eyes, looking at me…….as you can tell, I am a picky eater…
February 17th, 2010 at 1:57 pm
These anchovies are ground up, rolled in a ball.
February 17th, 2010 at 7:55 pm
Anchovies are a principle ingredient of Warcestershire sauce. (pronounced wooster sauce)
February 18th, 2010 at 5:58 am
Worcestershire Sauce Ingredients
The original recipe is closely guarded, but basically consists of anchovies layered in brine, tamarinds in molasses, garlic in vinegar, chilies, cloves, shallots, and sugar.
I kinda like my steak with just salt and pepper, if it is good beef. Don’t mind a London Broil, if it is done right.
February 18th, 2010 at 5:07 pm
I love anchovies, I often eat them straight from the can. Anchovies are used to enhance the flavor of many Italian dishes, they are used as a sort of spice.
I make a dish called Bun-ya-culda (pronounce this phonetically, as I really do not know how to spell it). This dish was passed down through the generations. It has anchovies, sardines, olive oil, butter and garlic. One dips raw cabbage, celery, peppers, snow peas and what ever other vegetable that might be available at the time. It is served with a loaf of homemade bread (chabada bread is best) and red wine of coarse. One dips his vegetable into the common pot (a black iron skillet) while holding a piece of bread under it he carries it back to his mouth. I know I told you this story before but this is for those who did not hear it. Being as we all ate from the same pot my Nona (grandmother in Italian) would close the drapes so the neighbors could not see.
I once took a dish made of broccoli tops, anchovies olive oil, butter, bread crumbs and garlic to a neighborhood picnic. It was a smash hit and was gone in seconds. Everyone asked what was in it, but I would not tell them. I just said it was a family secret. They all tried to guess but no one guessed anchovies. I love to eat !!! As a child my birthday cake was always a lemon meringue pie, but never with anchovies. I would like to try the lemon chiffon anchovy cake. I bet it’s good.
Your Frienduzi,
Aduzi
February 18th, 2010 at 5:30 pm
Wow! You guys really love food!
I have recently begun apple tasting. I have a different apple for lunch every day. So far my favorites are “Honey Crisp” and “Golden Delicious”. My least favorite apple is the “Rome” apple. (Sorry Italianites – it’s a beautiful apple, but not very tasty)
February 18th, 2010 at 8:40 pm
Where are you, Mr. Aarne? You are missed.
February 19th, 2010 at 5:22 am
Yea Dougie, anyway I like the written word coz the other has complications. Adam goes by Aaron, likes the double AA, Aarne…
February 19th, 2010 at 5:45 am
Yeah Doug, where are you? Come on, my same old tired stories are getting boring. My senility is getting worse , I’m starting to repeat myself. My senility is getting worse , I’m starting to repeat myself.
We need an infusion of some Douguzi.
Your Frienduzi,
Aduzi
February 19th, 2010 at 10:46 am
Play Audio Comment
February 19th, 2010 at 5:20 pm
Cheers to your father!
I’m sorry I don’t comment lately, my mother is very ill, she is 81, and also acuarius.
So, I’m crossig sad days…sorry again