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If you ve eaten anchovies on a pizza and thought, œChrist, these are disgusting ask yourself these two questions:1) am I eating this anywhere near where anchovies are caught?2) how much do I think the pizza restaurant paid for their anchovies?If the answers are œno and œvery little then you owe it to yourself to keep an open mind about anchovies. What you ll find in a tin of Ortiz anchovies, for example, may as well be a totally different food from the crap found on most anchovy pizzas.For a great anchovy experience get yourself to Bar Txepetxa in San Sebastian (http://www.bartxepetxa.com/), a pintxos bar about twice the size of a domestic living room that serves anchovies 13 ways, although most of the 13 ways seemed to be ˜delicious anchovy on a slice of bread . Even so, it works so well.

Anchovies 101. Digging this cheery Melissa Clark. Will eat anchovies on buttered bread tonight because she says to.

154 wrote:Tommy wrote:Ever had a sauce or dressing and thought, what makes it taste so good? Good chance it is anchovies.Yep, though an easy shortcut to that is just to use thai fish sauce.Our go to salad dressing that I make is olive oil, balsamic, finely chopped anchovies (or a good paste), finely chopped garlic, and salt. In summer I'll use lemon juice in place of some balsamic, or replace it altogether.Fish sauce is the secret ingredient to the wonderful green papaya salad found at certain Asian eateries. Love that stuff, too. Not crap!

Jodi S. wrote:See also: capers.Was gonna start a thread about these earlier, after searching for one, of course. I have never been able to like capers and I don't feel I'm missing much.

Every now and then I will splurge and buy a jar of the schmancy ones. Once it is in my house, I think of all manner of excuses to eat them. Some of the excuses do not taste all that good, but not because of the anchovy.Dammit, now I want some.See also: capers.

Good-quality anchovies are versatile and delicious. Fresh ones taste lovely when fried or sauteed in garlic. Jarred ones make a fine pasta sauce w/breadcrumbs or in puttanesca. I'm also a big fan of dissolving them in lamb neck stew or rubbing them on meat before I roast it. Aside from the shitty ones you get in lesser pizzerias, anchovies are an umami bomb of amazing proportions. Even the pickiest asshole should embrace them.Extra fun: A Finnish friend of mine has also invented a useful foreign-language expletive that merges the word for anchovy along w/a not-very-nice anatomical term.

I love anchovies. Pizza, salad, whatever. Just don't add them with anything that is already really salty (pepperoni, feta, certain olives).Ever had a sauce or dressing and thought, what makes it taste so good? Good chance it is anchovies.

enframed wrote:Jodi S. wrote:See also: capers.Was gonna start a thread about these earlier, after searching for one, of course. I have never been able to like capers and I don't feel I'm missing much.The anchovies I usually buy are packed with capers. Finely chopped, they are perfect for a quick pasta.

Anchovies lovers.If you are planning a trip to southern France go to Collioure in Languedoc-Roussillon. Not only beautiful medieval castles and a picturesque village but anchovy canaries galore!http://en.wikipedia.org/wiki/Colliourehttp://www.collioure.com/en/gastronomy-and-tastings/culinary-specialities/http://www.pyrenees.fr/uk/il4-afaireavoir\_i421-roque-s-anchovies-in-collioure.aspx