#Caesar Cardini

[lycorogue]

[Image ID:

A top-down two-panel comic. Both panels use the painting "The Death of Julius Caesar" by C L Doughty. It depicts Caesar falling to the floor, a dagger slipping from his hand. The senate is surrounding him with their daggers raised. One is already stabbing him in the back. Caesar is looking up at a man, presumably Brutus.

The top panel has Brutus asking - using comic strip conversation bubbles - "Any last words, Caesar?" Caesar responds - also in a conversation bubble - with, "Name..."

The bottom panel has Caesar complete his final words: "Name a... salad after me."

/end ID]

(I scheduled this for the Ides of March all the way back on October 23, 2022. You're welcome.)

[restauranthistorian]

Happy birthday to a salad?

This morning I heard a story on the radio about Caesar salad that claimed today was the salad’s 100th birthday. I can understand that it becomes difficult to come up with holiday stories that are novel and of general interest. But I have my doubts about the accuracy of that anniversary date. Still, I will take advantage of it to recommend a story about Caesar salad that I wrote in 2019, at a…

[saikikdoodles]

happy ides of march everyone

[pass1onepr1ncess]

Hey don't cry!

Separate one egg yolk into a bowl with 1 clove of minced garlic (or one tablespoon if you prefer pre-minced garlic!), a dash of brown mustard, juice from half a lemon, one cup of Parmesan cheese, about a quarter cup of olive oil, salt and pepper to taste, and as little or as many anchovies as you please! Whisk until evenly mixed (and make sure to break up the anchovies!) and toss with romaine lettuce! You can even add croutons if you want! :)

[christinesdwyer]

Caesar Cardini Chicken Club Sandwich

[certifiedcoffeeaddict]

no one ask me how my paper's coming along

[kenzirr]

The BAU team gathered in the conference room, their faces a mixture of excitement and curiosity. Spencer Reid, standing in the center, shifted nervously from foot to foot, glancing at his teammates.

"Okay, Reid," Morgan began, crossing his arms. "Tonight's a big night. You've got a date with Y/N, and we want to make sure you don't overwhelm her."

JJ chimed in, smiling encouragingly. "We know you love sharing your knowledge, but try to keep the trivia to a minimum, okay?"

Garcia nodded vigorously. "Just focus on getting to know her. Ask questions, listen, and maybe save the facts for later."

Spencer frowned slightly. "But what if she asks about something I know a lot about? Shouldn't I share what I know?"

Hotch stepped forward, placing a reassuring hand on Spencer's shoulder. "Just remember, balance is key. It's great to share your interests, but make sure it's a two-way conversation."

"Got it," Spencer replied, though he still looked a bit uncertain.

Later that evening, Spencer stood outside Y/N's door, taking a deep breath before ringing the bell. When she answered, her bright smile immediately put him at ease.

"Hi, Spencer," Y/N greeted, stepping out and locking the door behind her. "Ready for dinner?"

"Yes," Spencer replied, offering his arm. "Shall we?"

As they walked to the car, Spencer couldn't help but start talking. "Did you know that the probability of two people having the same birthday in a group of 23 is over 50%? It's called the birthday paradox."

Y/N laughed lightly. "Really? That's fascinating."

Encouraged by her response, Spencer continued. "And the restaurant we're going to has a unique history. It was built in 1925 and originally served as a speakeasy during Prohibition."

Throughout the evening, Spencer shared more of his "weird" facts. As they perused the menu, he launched into another. "Did you know that the Caesar salad was actually invented in Tijuana, Mexico, by an Italian-American restaurateur named Caesar Cardini in 1924?"

Y/N's eyes widened. "I had no idea! That's such an interesting fact."

When their appetizers arrived, Spencer pointed out an item on the table. "These oysters are fascinating. Oysters can actually change gender, and they often do so multiple times throughout their lives."

Y/N looked at her plate, then back at Spencer, clearly intrigued. "That's incredible. I never knew that."

Spencer smiled, feeling more at ease. "And did you know that honey is the only food that doesn't spoil? Archaeologists have found pots of honey in ancient Egyptian tombs that are over 3,000 years old and still perfectly edible."

As they enjoyed their main course, Spencer continued with another fact. "The restaurant we're in was part of a historical preservation project. It retains most of its original architecture, which includes elements from the Beaux-Arts movement, characterized by its grandeur and elaborate details."

Y/N looked around, appreciating the intricate designs on the ceiling. "It’s beautiful. You really know a lot about everything, don’t you, Spencer?"

Spencer chuckled nervously. "I just find these things interesting. Did you know that octopuses have three hearts? Two pump blood to the gills, while the third pumps it to the rest of the body."

Y/N smiled, clearly enjoying the conversation. "That's so interesting! Did you know that sloths can hold their breath longer than dolphins? They can stay underwater for up to 40 minutes."

Spencer's eyes lit up. "I didn't know that! That's amazing."

As they finished their meal and waited for dessert, Spencer shared one more fact. "And speaking of interesting creatures, did you know that a group of flamingos is called a 'flamboyance'? It's one of my favorite collective nouns."

Y/N laughed, a genuine and delighted sound. "I love that. You're full of surprises, Spencer. And did you know that a bolt of lightning contains enough energy to toast 100,000 slices of bread?"

By the time he walked her back to her door, Spencer felt like he'd shared a part of himself he'd always been hesitant to reveal. Y/N turned to him, smiling warmly.

"I had a wonderful time tonight, Spencer," she said. "I'd love to do this again."

"Me too," Spencer replied, his heart racing. "Thank you for listening to my facts. I know they can be a bit much."

Y/N shook her head. "Not at all. They're part of what makes you unique, and I wouldn't change a thing."

She leaned in and kissed him softly on the lips, a brief but sweet gesture that left Spencer blushing and smiling.

The next morning, Spencer walked into the BAU office, a noticeable spring in his step. The team looked up as he approached, their curiosity evident.

"So, how'd it go, pretty boy?" Morgan asked, grinning.

Spencer beamed. "It was amazing. Y/N loved my facts. We talked about everything from the birthday paradox to the history of the restaurant. She even shared some of her own facts. Did you know that sloths can hold their breath longer than dolphins? They can stay underwater for up to 40 minutes!"

Garcia clapped her hands together. "Oh, that's wonderful! I knew she'd appreciate your unique charm."

JJ smiled. "I'm so glad to hear it went well, Spencer. It sounds like you both had a great time."

Hotch nodded approvingly. "It sounds like you found someone who appreciates you for who you are."

Spencer nodded, his face glowing with happiness. "And when I dropped her off, she kissed me. It was... perfect."

The team exchanged pleased looks, and Morgan gave Spencer a pat on the back. "Sounds like a keeper, Reid. We're happy for you."

As Spencer settled into his desk, he couldn't help but replay the evening in his mind.

[shitty-check-please-aus]

also I'm fully aware that caesar salad has nothing to do with Julius Caesar, I know that it was invented by an Italian guy in Tijuana who was named Caesar Cardini, I'm just having fun and being silly, in the same way that I know that the number pi doesn't have anything to do with the delicious dessert but I still got pie yesterday

[jojoseames]

It's the 4th of July! That means it's time to celebrate two things: first, the invention of the Caesar salad (100 years this year! Gracias to Chef Caesar Cardini!) And second, we celebrate the personal birthday of wonderful fictional superhero Steve Rogers, Captain America! (He first appeared in December of 1940! Thank you to Joe Simon and Jack Kirby!)

As is my tradition, I have done a new piece of art of ol' Steve to mark his birthday. And because 2024 continues to be the Year of Batroc, wherein we (well, I) look to him for strength and inspiration, of course I had to depict a moment of glorious battle between cher capitaine and the Leaper. I think they're having a nice time.

Joyeaux anniversaire, Steve!

Watercolor, 10 x 7 inches JoJo Seames, 2024

[donb]

gasztrohelyesírás

Ha már fílo, jut eszembe egy régi poszt:

Csezáre salátája

azt meséltem már itt tumbleren, hogy matekérettségin megbuktam és pótérettségin mentem át kettessel???? :D:D:D:D (beneipeter posted this) valahogy nem vagyok meglepve (don B reblogged this) gondolom azon annál inkább, hogy gimiben híresen jó helyesíró voltam, kb iskolaelső, velem példálóztak. nem tudom, hova lett ez a képesség, vagy a mezőny lehetett olyan gyenge? (peteranna reblogged this)

Valahogy úgy van, hogy a magyar közoktatás kábé addig képes behatolni a magyar helyesírás szerencsétlenül összenyelvtanozott dágványába, hogy hülye papagáj, de röhejes bagoly, meg hogy tízen voltak, de tizenketten voltak (ceterum censeo, tiltsák be az í, ú, ű betüket, hosszú felső nyelvállású magánhangzók márpedig nincsenek (na jó, nem bírnak értelemmel)).

Akinek az agyberendeződése lehetővé teszi ezeknek a besulykolandóknak (mindig meg kell nézzem a szótárban, ly-jel van-e a sulykol) viszonylag mérsékelt keservek árán való elsajátítását, az lesz a „jó helyesíró”. Középiskolai szinten. Aztán akit szerencsétlensége professzionális szöveggyártóvá teszen, fültövét vakarva toporoghat az egybe-külön írás (jól néz ki, mi?), az ilyen-olyan agyonbonyolított tulajdonnevek, a mint előtti vessző meg a többi cizellált hókuszpókusz labirintusában. Már ha érdekli egyáltalán szövegeinek a helyesírási szabályzathoz való viszonya.

Szegény Péter Anna pechjére megakadt a szemem egy Malackaraj-poszt címén. A Cézár vajon mi? Ahogy Annának evidens, hogy az a saláta, amit a magyar vendéglősök fölszolgálnak, nem az a saláta, nekem az volt ránézésre egyértelmű, hogy a Cézár saláta – így, ebben a formában – nem lehet ételnév (az aktuális helyesírásikézikönyv-állományhoz rigorózusan ragaszkodva nem lehet).

Kitérő: Ha megnézzük a dolgozatot, jellegzetes helyesírási képet mutat. A jó helyesírású magyar újságíróké ilyen. Ők azok, akik álmukban sem írnák hosszú második i-vel a mindig-et, és azt is tudják, hogy a muszáj j-vel muss sein. Viszont az és előtti vesszőt már csak hetven-nyolcvan százalékos aránnyal szokták eltrafálni (meglocsolom vele a leveleket[,] és parmezánt forgácsolok rá). Bizonyos „kurta” főmondatok és mellékmondatuk közé is el-elfelejtenek vessztőt tenni (emlékszem[,] amikor még olvasni se tudtál; azt beszéljék[,] az Aranyhalba’ büdös az étel). És sokkal kevesebb sikerrel szoktak megbirkózni a bonyolultabb összetett szavakkal. Kevesen tudják a mozgószabályokat, na. Például, hogy a római saláta levele, az rómaisaláta-levél. De vissza a salátához!

Első ránézésre azt gondolná az ember, hogy az az étel, amit a Malackaraj Cézár salátának nevez, talán Julius Caesarról kapta a nevét (nem róla kapta). Vagyis egy tulajdonnév van benne. Elég G. Bogár Edit cikkébe (Személynevet tartalmazó ételneveink 1. rész, 2. rész) beleolvasni, hogy lássuk, a személynevet tartalmazó ételnevekkel meglehetősen összevissza bánnak az étlapok (a főúrnak vagy a főszakácsnak ritkán jut eszébe korrektor után nézni), de ha hiszünk a helyesírási szótáraknak, követhetjük az analóg példákat: Esterházy-rostélyos, Újházi-tyúkleves, Gundel-palacsinta, Mozart-kugli, Cumberland-mártás, Worcester-szósz, Sacher-torta, Rákóczi-túrós stb.

Vagyis Caesar-saláta.

Hacsak nem gondoljuk, hogy ez a név már köznevesülve van, mint a dobostorta, a székelykáposzta vagy a zserbószelet. Akkor pedig cézársaláta.

Vélhetnénk (vélhetnők) azt is, hogy az a cézár abban a salátában foglalkozásnév: diákcsemege, gulyásleves, hentesborda, parasztkolbász, pásztortarhonya, vadászfelvágott, sőt! császárgomba, császárhús, császárkörte, császármorzsa, császárszalonna, császárzsemle stb. Akkor is cézársaláta.

Salátánk azonban nem Juliusról, a cézárról kapta a nevét, hanem egy olasz származású vendéglős, Cesare Cardini keresztnevét őrzi. Cardini az Egyesült Államokban és Mexikóban működött, úgyhogy Cesare, César és Caesar formában is találkozhatni a nevével. Ahogy nézem, az angolok, németek, svédek, hollandok a Caesart használják a saláta nevében, a franciák, spanyolok a Césart, az olaszok persze a Cesarét.

Namost, használhatjuk akár az angol, akár az olasz, akár a spanyol keresztnevet, sőt a magyar Cézár keresztnevet is, mindenképp nagy C és kötőjel a „szabálos”: Caesar-saláta, Cesare-saláta, César-saláta, Cézár-saláta. (A Malackaraj mentségére legyen mondva, a Google fordítója az angol „Caesar salad”-ot „Cézár salátá”-nak fordítja, nagy C-vel, különírva, statisztikai alapon valószínűleg.)

De legjobb, ha nem gatyázunk, és köznevesítjük: cézársaláta.

Eszmefuttatásunkat ezzel befejezettnek nyilváníthatnánk, de! Ismerjük be férfiasan, hogy a kötőjeles írásmód melletti érvelésünk nem valami izmos, valójában egyetlen (tekintély)érven nyugoszik, azon ti., hogy nem találtunk helyesírási szótárainkban olyan tulajdonnevet tartalmazó ételnevet, amibe a szótárszerkesztők ne írtak volna kötőjelet. De ha jobban megnézzük a tulajdonnevet is tartalmazó különféle neveket, megnevezéseket, találhattunk volna más analógiákat is. Biztos, hogy a Jókai-bableves értelmezése ’Jókai kedvenc paszulylevese’ kell legyen? A Gundel-palacsinta ’Gundel kitalálta palacsinta’? A Rákóczi-túrós ’Rákóczi-féle túrós’?

Vegyük, mondjuk, a márkaneveket. Ha a Fiat autó vagy a Samsung tévé különírandó, miért ne lehetne a Gundel is „márka”? Vagy ott vannak az olyan intézménynevek és intézménynévszerű megnevezések, mint a Jókai Színház meg a Jókai vendéglő. Miért a Jókai-szobor meg a Jókai-regény analóg a Jókai-bablevessel, miért nem az előbbiek? (A földrajzi neveket jobb nem piszkálni: Jókai utca, Jókai-völgy, Jókaifalva, bahh.) De hát ez van, illetve nincs: tételes ételnévszabály nincs. Marad a szótárírókra hagyatkozás, ők meg, úgy látszik, nem a ’Jókairól elnevezett bableves’ értelmezésre hajlanak, hanem a ’Jókai-féle bableves’-re.

Na, hűtsük le magunkat, és együnk egy erdőmesterfagylaltot! Amiben az a szép, hogy a Waldmeister nemcsak azt jelenti, főerdész, hanem azt is: szagos müge.

[jurakan]

I know you’re away for Lent but in honor of Friday and the Ides of March I thought I’d leave a fun fact for when you get back: did you know that Caesar salad was invented in Mexico?

I did not know this! So I looked this up today and it appears that you're right! Caesar Cardini is generally the one given the credit, although that's because he's the one who owned the restaurant that created it in 1924 in Tijuana!

Cardini's daughter claimed that the salad was invented because they were running out of supplies around 4th of July celebrations (many Americans came to Mexico to party with alcohol because of Prohibition) and needed to whip up something quick. However, it's also unclear precisely who made the first one--Wikipedia points out that several staff members took credit for being the one to actually make it.

So Today I Learned something! Great job!

[fnovelso]

“Nearly 2000 Years From Now That Salad Will Be Named After The Great Italian Restaurateur, Caesar Cardini.”

“Et Tu, Brute? What About A Sandwich Then?”

[the-halfling-prince]

"oh what did Julius Caesar do to get a salad named after him lol" NOTHING

ABSOLUTLY NOTHING

IT'S NAMED FOR ITALIAN IMMIGRANT CAESAR CARDINI WHO MADE THE FUCKING SALAD

[enchanted-moura]

“Many people think the Caesar salad was named after Julius Caesar -- it's not. The Caesar salad was invented by an Italian man named Caesar Cardini. Italians can rest assured that there was Italian influence behind its creation. Cardini was a restauranteur who was born in northern Italy.”

Thankful for the tech gods cause without Google i'd think this😂😂😂

[findusinaweek]

This Ides of March I'd like to talk about my thoughts on Caesar (Salad). I've been thinking about this far too long and now seems like a relevant time to infodump on things that are barely related.

Garam was a condiment in ancient Rome (amongst other places). We don't know exactly what it tasted like or what all the ingredients were, but we do know it was a fermented fish sauce that added a salty, umami flavor to dishes. It was a staple in Roman cuisine. One could argue Julius Caesar would have eaten food flavored with garum.

Caesar salad is not named after Julius Caesar but a guy named Caesar Cardini. He was an Italian immigrant to the US and Mexico and owned a number of restaurants. Honestly, that's not terribly important, but the legend of the Caesar salad goes that he ran out of ingredients during a Fourth of July rush and had to make do with random stuff he found in the kitchen. One of the ingredients for Caesar salad is Worchester sauce. Worchester sauce is a type of fermented fish sauce used to add a salty, umami flavor to dishes.

Now, I don't have anything very smart or intense to say. I am just a person who read some books and makes some salads. But Caesar salads always make me think of how history repeats itself and how much humans like salty fish sauces.

[american-garden]

Caesar Salad Dressing: The Secret to an Iconic Salad

Caesar salad is a timeless classic, known for its crisp romaine lettuce, crunchy croutons, and savory Parmesan cheese. However, what truly sets this dish apart is its signature Caesar dressing—a creamy, tangy, and flavorful blend that ties all the ingredients together. In this article, we’ll explore the origins of Caesar salad dressing, how it enhances your meals, and how to choose the best one for any occasion.

The Origins of Caesar Salad Dressing

Did you know that Caesar salad was created by an Italian immigrant in Mexico? Chef Caesar Cardini invented the dish in 1924 at his restaurant in Tijuana. The original dressing was a simple yet flavorful emulsion of olive oil, egg yolks, Parmesan cheese, lemon juice, garlic, Worcestershire sauce, and anchovies. Over the years, it has become one of the most beloved salad dressings worldwide.

Why Caesar Salad Dressing is Irresistible

The magic of Caesar dressing lies in its rich, savory flavor and creamy texture. A perfect balance of salty, tangy, and umami notes makes it the ideal complement to fresh greens and crunchy toppings. Its versatility also means you can use it beyond salads, making it a must-have in your kitchen.

Creative Uses for Caesar Salad Dressing

Classic Caesar Salad Toss fresh romaine lettuce, croutons, and grated Parmesan cheese with Caesar dressing for a quick and satisfying meal.

Wraps and Sandwiches Spread Caesar dressing inside wraps or sandwiches for a creamy, zesty boost of flavor.

Marinades Use Caesar dressing as a marinade for chicken, fish, or vegetables. Its rich ingredients tenderize proteins and add depth to the dish.

Pasta Salads Mix Caesar dressing into cold pasta salads for a tangy twist on a classic dish.

Dips Serve Caesar dressing as a dip for fresh veggies, breadsticks, or even chicken wings for a sophisticated appetizer.

Health Benefits of Caesar Salad Dressing

While it’s indulgent, Caesar salad dressing can be part of a balanced diet:

Rich in Healthy Fats: Many Caesar dressings use heart-healthy olive oil as a base.

Packed with Flavor: A little goes a long way, helping you enhance dishes without overusing.

Customizable: Homemade versions let you control ingredients for a healthier option.

How to Choose the Best Caesar Salad Dressing

When selecting Caesar dressing, keep these tips in mind:

Quality Ingredients: Look for real Parmesan cheese, olive oil, and anchovies for authentic flavor.

Texture: The dressing should be smooth and creamy, but not overly thick.

Versatility: Choose a dressing that works well for both salads and other recipes.

Convenience: Opt for a squeeze bottle for easy application during busy mealtimes.

Conclusion

Caesar salad dressing is more than just a condiment—it’s the soul of an iconic salad and a versatile ingredient that can elevate many dishes. For a rich and flavorful experience, try American Garden Caesar Salad Dressing. Its premium quality and authentic taste make it the perfect choice for every occasion. Whether you’re hosting a dinner party, preparing a quick lunch, or experimenting in the kitchen, Caesar dressing adds a touch of gourmet magic to any meal!