Random food related post

[Cindy Hamilton]

I just now opened a 2oz can of anchovies packed in olive oil.
The last time (and only other time) I tried them was in 1973 when I
ordered a pizza (and DON'T hold the anchovies). The waitress tried to
talk me out of that but I insisted. She was right though and it ruined
my pizza.
Now, after all these years, I just tried these things again.
Very tasty, imo. Extremely salty and fishy but I'm loving the taste.
I'll finish this can plain and find another use for the remaining 6-7
cans that I was gifted.

They're good on a salad with a red-wine vinaigrette.


Cindy Hamilton

[dsi1]

I just now opened a 2oz can of anchovies packed in olive oil.
The last time (and only other time) I tried them was in 1973 when I
ordered a pizza (and DON'T hold the anchovies). The waitress tried to
talk me out of that but I insisted. She was right though and it ruined
my pizza.
Now, after all these years, I just tried these things again.
Very tasty, imo. Extremely salty and fishy but I'm loving the taste.
I'll finish this can plain and find another use for the remaining 6-7
cans that I was gifted.

You might enjoy Kalles Kaviar, a popular Swedish topping for sandwiches, and flatbread. It's similar in taste to anchovies except it's not as intensely fishy or salty. It might be hard to get in your town, but you probably could get it at an Ikea store.

Loading Image...

[Janet]

Post by Cindy Hamilton

I just now opened a 2oz can of anchovies packed in olive oil.
The last time (and only other time) I tried them was in 1973 when I
ordered a pizza (and DON'T hold the anchovies). The waitress tried to
talk me out of that but I insisted. She was right though and it ruined
my pizza.
Now, after all these years, I just tried these things again.
Very tasty, imo. Extremely salty and fishy but I'm loving the taste.

If you want them a bit less salty/fishy, soak them in milk before
using.

Post by Cindy Hamilton

I'll finish this can plain and find another use for the remaining 6-7
cans that I was gifted.

They're good on a salad with a red-wine vinaigrette.

I like this I do the potatoes either in cubes or slices, not
julienned.

https://cooking.nytimes.com/recipes/5707-janssons-temptation

Janet UK

[Bruce]

Post by Janet

Post by Cindy Hamilton

I just now opened a 2oz can of anchovies packed in olive oil.
The last time (and only other time) I tried them was in 1973 when I
ordered a pizza (and DON'T hold the anchovies). The waitress tried to
talk me out of that but I insisted. She was right though and it ruined
my pizza.
Now, after all these years, I just tried these things again.
Very tasty, imo. Extremely salty and fishy but I'm loving the taste.

If you want them a bit less salty/fishy, soak them in milk before
using.

Lol, that's so dumb. If you don't like them, just don't eat them.

Post by Janet

Post by Cindy Hamilton

I'll finish this can plain and find another use for the remaining 6-7
cans that I was gifted.

They're good on a salad with a red-wine vinaigrette.

I like this I do the potatoes either in cubes or slices, not
julienned.
https://cooking.nytimes.com/recipes/5707-janssons-temptation

And don't forget: British anchovies are the best in the whole universe
and beyond!

[Michael Trew]

Post by Bruce

Post by Janet

Post by Cindy Hamilton

I just now opened a 2oz can of anchovies packed in olive oil.
The last time (and only other time) I tried them was in 1973 when I
ordered a pizza (and DON'T hold the anchovies). The waitress tried to
talk me out of that but I insisted. She was right though and it ruined
my pizza.
Now, after all these years, I just tried these things again.
Very tasty, imo. Extremely salty and fishy but I'm loving the taste.

If you want them a bit less salty/fishy, soak them in milk before
using.

Lol, that's so dumb. If you don't like them, just don't eat them.

Post by Janet

Post by Cindy Hamilton

I'll finish this can plain and find another use for the remaining 6-7
cans that I was gifted.

They're good on a salad with a red-wine vinaigrette.

I like this I do the potatoes either in cubes or slices, not
julienned.
https://cooking.nytimes.com/recipes/5707-janssons-temptation

And don't forget: British anchovies are the best in the whole universe
and beyond!

Now, now, this is Janet UK's *ONE* cooking related post for the day; no
sense in trolling it, it's very special and rare.

On a less sarcastic note, I think I might try Janet's soaking in milk
trick on my next can of anchovies. My daughter wasn't a fan of the very
salty/fishy taste the last time that I used them.

[Bruce]

On Wed, 01 Dec 2021 00:06:00 -0500, Michael Trew

Post by Michael Trew

Post by Bruce
And don't forget: British anchovies are the best in the whole universe
and beyond!

Now, now, this is Janet UK's *ONE* cooking related post for the day; no
sense in trolling it, it's very special and rare.
On a less sarcastic note, I think I might try Janet's soaking in milk
trick on my next can of anchovies. My daughter wasn't a fan of the very
salty/fishy taste the last time that I used them.

It's too strong tasting for most children. I'd suggest fish with a
more mellow flavour.

[Michael Trew]

Post by Bruce
On Wed, 01 Dec 2021 00:06:00 -0500, Michael Trew

Post by Michael Trew

Post by Bruce
And don't forget: British anchovies are the best in the whole universe
and beyond!

Now, now, this is Janet UK's *ONE* cooking related post for the day; no
sense in trolling it, it's very special and rare.
On a less sarcastic note, I think I might try Janet's soaking in milk
trick on my next can of anchovies. My daughter wasn't a fan of the very
salty/fishy taste the last time that I used them.

It's too strong tasting for most children. I'd suggest fish with a
more mellow flavour.

She seemed to like fried cod. I ought to make salmon for her.

[Michael Trew]

On Thu, 02 Dec 2021 00:15:36 -0500, Michael Trew

Post by Michael Trew

Post by Bruce
On Wed, 01 Dec 2021 00:06:00 -0500, Michael Trew

Post by Michael Trew
I think I might try Janet's soaking in milk
trick on my next can of anchovies. My daughter wasn't a fan of the very
salty/fishy taste the last time that I used them.

It's too strong tasting for most children. I'd suggest fish with a
more mellow flavour.

She seemed to like fried cod. I ought to make salmon for her.

No logic... cod and salmon don't taste anything alike.

The correlation that I made was that cod is a mild fish. Also, salmon
is more mild than anchovy taste.

[US Janet]

On Wed, 01 Dec 2021 00:06:00 -0500, Michael Trew

Post by Michael Trew

Post by Bruce

Post by Janet

Post by Cindy Hamilton

I just now opened a 2oz can of anchovies packed in olive oil.
The last time (and only other time) I tried them was in 1973 when I
ordered a pizza (and DON'T hold the anchovies). The waitress tried to
talk me out of that but I insisted. She was right though and it ruined
my pizza.
Now, after all these years, I just tried these things again.
Very tasty, imo. Extremely salty and fishy but I'm loving the taste.

If you want them a bit less salty/fishy, soak them in milk before
using.

Lol, that's so dumb. If you don't like them, just don't eat them.

Post by Janet

Post by Cindy Hamilton

I'll finish this can plain and find another use for the remaining 6-7
cans that I was gifted.

They're good on a salad with a red-wine vinaigrette.

I like this I do the potatoes either in cubes or slices, not
julienned.
https://cooking.nytimes.com/recipes/5707-janssons-temptation

And don't forget: British anchovies are the best in the whole universe
and beyond!

Now, now, this is Janet UK's *ONE* cooking related post for the day; no
sense in trolling it, it's very special and rare.
On a less sarcastic note, I think I might try Janet's soaking in milk
trick on my next can of anchovies. My daughter wasn't a fan of the very
salty/fishy taste the last time that I used them.

No need for your first paragraph. :[
Janet US

[Bruce]

Post by Bruce
On Wed, 01 Dec 2021 00:06:00 -0500, Michael Trew

Post by Michael Trew

Post by Bruce
And don't forget: British anchovies are the best in the whole universe
and beyond!

Now, now, this is Janet UK's *ONE* cooking related post for the day; no
sense in trolling it, it's very special and rare.
On a less sarcastic note, I think I might try Janet's soaking in milk
trick on my next can of anchovies. My daughter wasn't a fan of the very
salty/fishy taste the last time that I used them.

No need for your first paragraph. :[

Why do you defend that shrew? You never speak up when she's being a
nasty bitch.

RFC: For all your double standards

[US Janet]

Post by Bruce

Post by Bruce
On Wed, 01 Dec 2021 00:06:00 -0500, Michael Trew

Post by Michael Trew

Post by Bruce
And don't forget: British anchovies are the best in the whole universe
and beyond!

Now, now, this is Janet UK's *ONE* cooking related post for the day; no
sense in trolling it, it's very special and rare.
On a less sarcastic note, I think I might try Janet's soaking in milk
trick on my next can of anchovies. My daughter wasn't a fan of the very
salty/fishy taste the last time that I used them.

No need for your first paragraph. :[

Why do you defend that shrew? You never speak up when she's being a
nasty bitch.
RFC: For all your double standards

I wasn't defending anyone. It's simply that the poster in question
had posted a legitimate cooking post. The comment from Michael would
have started another round of bickering. That's what I was
commenting on.
Janet US

[Michael Trew]

Post by Bruce
On Wed, 01 Dec 2021 00:06:00 -0500, Michael Trew

Post by Michael Trew

Post by Bruce
And don't forget: British anchovies are the best in the whole universe
and beyond!

Now, now, this is Janet UK's *ONE* cooking related post for the day; no
sense in trolling it, it's very special and rare.
On a less sarcastic note, I think I might try Janet's soaking in milk
trick on my next can of anchovies. My daughter wasn't a fan of the very
salty/fishy taste the last time that I used them.

No need for your first paragraph. :[
Janet US

I'd like to agree with you, but Janet UK could really stand to stop
picking on me so often. I'll admit, it's childish of me to continue to
poke back.

[Bruce]

On Thu, 02 Dec 2021 01:24:34 -0500, Michael Trew

Post by Michael Trew

Post by US Janet
No need for your first paragraph. :[
Janet US

I'd like to agree with you, but Janet UK could really stand to stop
picking on me so often. I'll admit, it's childish of me to continue to
poke back.

Double standards are rife in RFC. Take your complaining about
"strong-minded" vs your laughing along with the Assman Hank.

[Mike Duffy]

Post by Bruce
Double standards are rife in RFC. Take your complaining about
"strong-minded" vs your laughing along with the Assman Hank.

I thought you said you never see Hank's posts. This after all your
pouting last year about people hiding behind kill-filters during your
breakdown.

[GM]

Post by Mike Duffy

Post by Bruce
Double standards are rife in RFC. Take your complaining about
"strong-minded" vs your laughing along with the Assman Hank.

I thought you said you never see Hank's posts. This after all your
pouting last year about people hiding behind kill-filters during your
breakdown.

Miss Bwuthie reads every single post here, especially Hank's posts - because
that's what pernicious trolls like Miss Bwuthie do...

When she says she "doesn't see" some posters here, she is lying - just like
John Kuthe is when he announces, "I have a JOB...!!!"

Notice that Miss Bwuthie is *constantly* replying to those like Dave Smith and Jill,
who have her killfiled. She's "hoping against hope" that another poster will quote her,
the result being that Jill or Dave will *finally* see her lame retorts to their posts...

Miss Bwuthie has a pathetic need for attention, just look at her forging of Dave Smith's
identity most recently as one example...

[GM]

Post by Michael Trew

Post by Bruce
On Wed, 01 Dec 2021 00:06:00 -0500, Michael Trew

Post by Michael Trew

Post by Bruce
And don't forget: British anchovies are the best in the whole universe
and beyond!

Now, now, this is Janet UK's *ONE* cooking related post for the day; no
sense in trolling it, it's very special and rare.
On a less sarcastic note, I think I might try Janet's soaking in milk
trick on my next can of anchovies. My daughter wasn't a fan of the very
salty/fishy taste the last time that I used them.

No need for your first paragraph. :[
Janet US

I'd like to agree with you, but Janet UK could really stand to stop
picking on me so often. I'll admit, it's childish of me to continue to
poke back.

Simple - stop responding to her, as some do with our resident troll (name starts with a "B")...

GM

[Michael Trew]

Post by GM

Post by Michael Trew

Post by Bruce
On Wed, 01 Dec 2021 00:06:00 -0500, Michael Trew

Post by Michael Trew

Post by Bruce
And don't forget: British anchovies are the best in the whole universe
and beyond!

Now, now, this is Janet UK's *ONE* cooking related post for the day; no
sense in trolling it, it's very special and rare.
On a less sarcastic note, I think I might try Janet's soaking in milk
trick on my next can of anchovies. My daughter wasn't a fan of the very
salty/fishy taste the last time that I used them.

No need for your first paragraph. :[
Janet US

I'd like to agree with you, but Janet UK could really stand to stop
picking on me so often. I'll admit, it's childish of me to continue to
poke back.

Simple - stop responding to her, as some do with our resident troll (name starts with a "B")...
GM

I'll stop when y'all stop responding to John. See, the problem is, that
it's fun, as you've said -- lol

RFC people are bad influences ;)

[US Janet]

Post by Bruce

Post by Janet

Post by Cindy Hamilton

I just now opened a 2oz can of anchovies packed in olive oil.
The last time (and only other time) I tried them was in 1973 when I
ordered a pizza (and DON'T hold the anchovies). The waitress tried to
talk me out of that but I insisted. She was right though and it ruined
my pizza.
Now, after all these years, I just tried these things again.
Very tasty, imo. Extremely salty and fishy but I'm loving the taste.

If you want them a bit less salty/fishy, soak them in milk before
using.

Lol, that's so dumb. If you don't like them, just don't eat them.

Post by Janet

Post by Cindy Hamilton

I'll finish this can plain and find another use for the remaining 6-7
cans that I was gifted.

They're good on a salad with a red-wine vinaigrette.

I like this I do the potatoes either in cubes or slices, not
julienned.
https://cooking.nytimes.com/recipes/5707-janssons-temptation

And don't forget: British anchovies are the best in the whole universe
and beyond!

Many meaty food items are recommended to soak in milk to make the
taste more mild. It's an old cooking trick.
Janet US

[Bruce]

Post by US Janet

Post by Bruce

Post by Janet

Post by Cindy Hamilton

I just now opened a 2oz can of anchovies packed in olive oil.
The last time (and only other time) I tried them was in 1973 when I
ordered a pizza (and DON'T hold the anchovies). The waitress tried to
talk me out of that but I insisted. She was right though and it ruined
my pizza.
Now, after all these years, I just tried these things again.
Very tasty, imo. Extremely salty and fishy but I'm loving the taste.

If you want them a bit less salty/fishy, soak them in milk before
using.

Lol, that's so dumb. If you don't like them, just don't eat them.

Post by Janet

Post by Cindy Hamilton

I'll finish this can plain and find another use for the remaining 6-7
cans that I was gifted.

They're good on a salad with a red-wine vinaigrette.

I like this I do the potatoes either in cubes or slices, not
julienned.
https://cooking.nytimes.com/recipes/5707-janssons-temptation

And don't forget: British anchovies are the best in the whole universe
and beyond!

Many meaty food items are recommended to soak in milk to make the
taste more mild. It's an old cooking trick.

I know. The Japanese do it too, so I know from Iron Chef. To me, it's
a waste of anchovies.

[US Janet]

wrote:snip

Post by US Janet
Many meaty food items are recommended to soak in milk to make the
taste more mild. It's an old cooking trick.

I know. The Japanese do it too, so I know from Iron Chef. To me, it's
a waste of anchovies.

I agree, I've never soaked anything in milk to lessen the taste. I do
soak chicken overnight in buttermilk to tenderize and flavor it.
Janet US

[Bruce]

Post by US Janet

wrote:snip

Post by US Janet
Many meaty food items are recommended to soak in milk to make the
taste more mild. It's an old cooking trick.

I know. The Japanese do it too, so I know from Iron Chef. To me, it's
a waste of anchovies.

I agree, I've never soaked anything in milk to lessen the taste. I do
soak chicken overnight in buttermilk to tenderize and flavor it.

Yes, that adds flavour instead of removing it.

[US Janet]

On Thu, 2 Dec 2021 13:28:08 -0500, Dave Smith

Post by US Janet

wrote:snip

Post by US Janet
Many meaty food items are recommended to soak in milk to make the
taste more mild. It's an old cooking trick.

I know. The Japanese do it too, so I know from Iron Chef. To me, it's
a waste of anchovies.

I agree, I've never soaked anything in milk to lessen the taste. I do
soak chicken overnight in buttermilk to tenderize and flavor it.

I always soak calamari in milk for a while.

I forgot about preparation for calamari using milk. Same reason I
think, tenderize. I don't regularly have access to it here so it just
isn't on my shopping list. It's easier to go out and have a
restaurant prepare it.
Janet US

[Graham]

Post by US Janet

wrote:snip

Post by US Janet
Many meaty food items are recommended to soak in milk to make the
taste more mild. It's an old cooking trick.

I know. The Japanese do it too, so I know from Iron Chef. To me, it's
a waste of anchovies.

I agree, I've never soaked anything in milk to lessen the taste. I do
soak chicken overnight in buttermilk to tenderize and flavor it.
Janet US

Some soak kidneys in milk but I never have.

[GM]

Post by Graham

wrote:snip

Post by US Janet
Many meaty food items are recommended to soak in milk to make the
taste more mild. It's an old cooking trick.

I know. The Japanese do it too, so I know from Iron Chef. To me, it's
a waste of anchovies.

I agree, I've never soaked anything in milk to lessen the taste. I do
soak chicken overnight in buttermilk to tenderize and flavor it.
Janet US

Some soak kidneys in milk but I never have.

They're better soaked in gin, Graham...!!!

O:-)

[Bryan Simmons]

Post by GM

Post by Graham

wrote:snip

Post by US Janet
Many meaty food items are recommended to soak in milk to make the
taste more mild. It's an old cooking trick.

I know. The Japanese do it too, so I know from Iron Chef. To me, it's
a waste of anchovies.

I agree, I've never soaked anything in milk to lessen the taste. I do
soak chicken overnight in buttermilk to tenderize and flavor it.
Janet US

Some soak kidneys in milk but I never have.

They're better soaked in gin, Graham...!!!

When I think about eating kidneys, this song comes to mind.

Post by GM
--
GM

--Bryan

[Sheldon Martin]

Post by US Janet

Post by Bruce

Post by Janet

Post by Cindy Hamilton

I just now opened a 2oz can of anchovies packed in olive oil.
The last time (and only other time) I tried them was in 1973 when I
ordered a pizza (and DON'T hold the anchovies). The waitress tried to
talk me out of that but I insisted. She was right though and it ruined
my pizza.
Now, after all these years, I just tried these things again.
Very tasty, imo. Extremely salty and fishy but I'm loving the taste.

If you want them a bit less salty/fishy, soak them in milk before
using.

Lol, that's so dumb. If you don't like them, just don't eat them.

Post by Janet

Post by Cindy Hamilton

I'll finish this can plain and find another use for the remaining 6-7
cans that I was gifted.

They're good on a salad with a red-wine vinaigrette.

I like this I do the potatoes either in cubes or slices, not
julienned.
https://cooking.nytimes.com/recipes/5707-janssons-temptation

And don't forget: British anchovies are the best in the whole universe
and beyond!

Many meaty food items are recommended to soak in milk to make the
taste more mild. It's an old cooking trick.
Janet US

Not a cooking trick, somebody's fantasy. Save that soaking in milk
for liver, tempers the liver flavor and aroma when cooking

Doesn't work with meat that's been soaking in olive or any oil, milk
would roll right off like from a raincoat. If one doesn't like salty
they have no business trying to eat anchovy... that'd be like soaking
herring in cream sauce with onions, wouldn't remove the saltiness or
onion flavor and it would ruin the herring... and would still taste
and smell just as salty and fishy. One of the best ways to hide the
salty taste and fishy smell is to eat with dairy, like lox on a bagel
with a schmear... same way people enjoy chopped herring.

[odlayo]

I like this I do the potatoes either in cubes or slices, not
julienned.
https://cooking.nytimes.com/recipes/5707-janssons-temptation
Janet UK

I'm generally a Craig Claiborne fan, but his NYT recipe for Jansson's Temptation is questionable both for its history and ingredients. This gratin is properly made with Swedish ansjovis, a type of pickled sprat, not salt-cured anchovies such as Gary has. Using King Oscar anchovies might be an interesting variation, but the flavor will be quite different (could be perfect for lovers of salt-cured anchovies).

Here's a little more information on ansjovis and a proper recipe for Janssons frestelse from Ingebretsen's, the great century-old Scandinavian market in Minneapolis.

Abba Ansjovis (from Ingebretsen's)
https://www.ingebretsens.com/anchovy-style-sprats-fillets

Jansson's Temptation recipe (from Ingebretsen's)
https://www.ingebretsens.com/media/upload/file/Janssons%20Frestelse.pdf

[bruce bowser]

Post by Janet

Post by Cindy Hamilton

I just now opened a 2oz can of anchovies packed in olive oil.
The last time (and only other time) I tried them was in 1973 when I
ordered a pizza (and DON'T hold the anchovies). The waitress tried to
talk me out of that but I insisted. She was right though and it ruined
my pizza.
Now, after all these years, I just tried these things again.
Very tasty, imo. Extremely salty and fishy but I'm loving the taste.

If you want them a bit less salty/fishy, soak them in milk before
using.

Post by Cindy Hamilton

I'll finish this can plain and find another use for the remaining 6-7
cans that I was gifted.

They're good on a salad with a red-wine vinaigrette.

I like this I do the potatoes either in cubes or slices, not
julienned.

Older more traditional words like "Julienned" are pretty tough on the American eyes (for better or worse). I like anchovies on maybe half of the pizza, even more-so on just a fourth of a pizza. Put extra salt and finely-cut jalapeño peppers on the rest of the pizza.

[US Janet]

On Wed, 1 Dec 2021 09:01:31 -0800 (PST), bruce bowser

Post by bruce bowser

Post by Janet

Post by Cindy Hamilton

I just now opened a 2oz can of anchovies packed in olive oil.
The last time (and only other time) I tried them was in 1973 when I
ordered a pizza (and DON'T hold the anchovies). The waitress tried to
talk me out of that but I insisted. She was right though and it ruined
my pizza.
Now, after all these years, I just tried these things again.
Very tasty, imo. Extremely salty and fishy but I'm loving the taste.

If you want them a bit less salty/fishy, soak them in milk before
using.

Post by Cindy Hamilton

I'll finish this can plain and find another use for the remaining 6-7
cans that I was gifted.

They're good on a salad with a red-wine vinaigrette.

I like this I do the potatoes either in cubes or slices, not
julienned.

Older more traditional words like "Julienned" are pretty tough on the American eyes (for better or worse). I like anchovies on maybe half of the pizza, even more-so on just a fourth of a pizza. Put extra salt and finely-cut jalapeño peppers on the rest of the pizza.

I haven't seen a pizza place offer anchovies in years and years and
years.
Janet US

[Michael Trew]

Post by US Janet
On Wed, 1 Dec 2021 09:01:31 -0800 (PST), bruce bowser

Post by bruce bowser

Post by Janet

Post by Cindy Hamilton

I just now opened a 2oz can of anchovies packed in olive oil.
The last time (and only other time) I tried them was in 1973 when I
ordered a pizza (and DON'T hold the anchovies). The waitress tried to
talk me out of that but I insisted. She was right though and it ruined
my pizza.
Now, after all these years, I just tried these things again.
Very tasty, imo. Extremely salty and fishy but I'm loving the taste.

If you want them a bit less salty/fishy, soak them in milk before
using.

Post by Cindy Hamilton

I'll finish this can plain and find another use for the remaining 6-7
cans that I was gifted.

They're good on a salad with a red-wine vinaigrette.

I like this I do the potatoes either in cubes or slices, not
julienned.

Older more traditional words like "Julienned" are pretty tough on the American eyes (for better or worse). I like anchovies on maybe half of the pizza, even more-so on just a fourth of a pizza. Put extra salt and finely-cut jalapeño peppers on the rest of the pizza.

I haven't seen a pizza place offer anchovies in years and years and
years.
Janet US

One or two near me do. Others don't. I usually ask a new pizza joint
if they offer that topping (a few popped up in the past few years), and
they always say "no". Only the established pizza joints still have
them. Not advertised; you have to ask for them.

[Sheldon Martin]

On Thu, 02 Dec 2021 01:25:47 -0500, Michael Trew

Post by US Janet
On Wed, 1 Dec 2021 09:01:31 -0800 (PST), bruce bowser

I just now opened a 2oz can of anchovies packed in olive oil.
The last time (and only other time) I tried them was in 1973 when I
ordered a pizza (and DON'T hold the anchovies). The waitress tried to
talk me out of that but I insisted.

I can't imagine a waitress talking a patron out of any pizza topping,
toppings cost like $2 extra and the higher the tab the higher the tip.
I order anchovie on my pizza all the time, and have been since
childhood, no one has ever suggested I wouldn't like it. Of late I
order a pie to go and always with half anchovie because my wife
doesn't care for anchovie. I can imagine some people having an
aversion to anchovie same as my not wanting lamb... I won't enter a
middle eastern restaurant because of the lamb stench. The only Middle
Eastern foods I like are Halavah and Pistachio Nuts. Today most
Halavah and Pistachio Nuts are from California. California Pistachio
Nuts are larger, tastier, and easier to open... plus unlike those from
the Middle East California Pistachio Nuts are very rarely moldy. Yik

[Sheldon Martin]

Post by US Janet
On Wed, 1 Dec 2021 09:01:31 -0800 (PST), bruce bowser

Post by bruce bowser

Post by Janet

Post by Cindy Hamilton

I just now opened a 2oz can of anchovies packed in olive oil.
The last time (and only other time) I tried them was in 1973 when I
ordered a pizza (and DON'T hold the anchovies). The waitress tried to
talk me out of that but I insisted. She was right though and it ruined
my pizza.
Now, after all these years, I just tried these things again.
Very tasty, imo. Extremely salty and fishy but I'm loving the taste.

If you want them a bit less salty/fishy, soak them in milk before
using.

Post by Cindy Hamilton

I'll finish this can plain and find another use for the remaining 6-7
cans that I was gifted.

They're good on a salad with a red-wine vinaigrette.

I like this I do the potatoes either in cubes or slices, not
julienned.

Older more traditional words like "Julienned" are pretty tough on the American eyes (for better or worse). I like anchovies on maybe half of the pizza, even more-so on just a fourth of a pizza. Put extra salt and finely-cut jalapeño peppers on the rest of the pizza.

I haven't seen a pizza place offer anchovies in years and years and
years.
Janet US

You haven't looked/asked. Usually one must ask for anchovy... they
are small and not put on display, plus they are refrigerated. I've
never been to an Italian eatery that didn't have anchovy.

[Bruce]

Post by US Janet
On Wed, 1 Dec 2021 09:01:31 -0800 (PST), bruce bowser

Post by Janet

Post by Cindy Hamilton

I just now opened a 2oz can of anchovies packed in olive oil.
The last time (and only other time) I tried them was in 1973 when I
ordered a pizza (and DON'T hold the anchovies). The waitress tried to
talk me out of that but I insisted. She was right though and it ruined
my pizza.
Now, after all these years, I just tried these things again.
Very tasty, imo. Extremely salty and fishy but I'm loving the taste.

If you want them a bit less salty/fishy, soak them in milk before
using.

Post by Cindy Hamilton

I'll finish this can plain and find another use for the remaining 6-7
cans that I was gifted.

They're good on a salad with a red-wine vinaigrette.

I like this I do the potatoes either in cubes or slices, not
julienned.

Older more traditional words like "Julienned" are pretty tough on the American eyes (for better or worse). I like anchovies on maybe half of the pizza, even more-so on just a fourth of a pizza. Put extra salt and finely-cut jalapeño peppers on the rest of the pizza.

I haven't seen a pizza place offer anchovies in years and years and
years.
Janet US

You haven't looked/asked. Usually one must ask for anchovy... they
are small and not put on display, plus they are refrigerated. I've
never been to an Italian eatery that didn't have anchovy.

I adore anchovies, as they taste like Italian ass.

[Leonard Blaisdell]

Post by US Janet
I haven't seen a pizza place offer anchovies in years and years and
years.

Ditto in Reno. But all you gotta do is buy a can of anchovies and a Papa
Murphy's pizza and make your own. My wife would throw me out of the
house if I did.

leo

[Bruce]

I just now opened a 2oz can of anchovies packed in olive oil.
The last time (and only other time) I tried them was in 1973 when I
ordered a pizza (and DON'T hold the anchovies). The waitress tried to
talk me out of that but I insisted. She was right though and it ruined
my pizza.
Now, after all these years, I just tried these things again.
Very tasty, imo. Extremely salty and fishy but I'm loving the taste.
I'll finish this can plain and find another use for the remaining 6-7
cans that I was gifted.

You can tie a few cans together and make a doorstop.
If a window does not stay open you can prop it open at three different
levels with just turning the can.
Paper weight
Can't think of anything else of value, just don't open the can or they
will stink like fish. Dead fish.

You have the taste buds of a child.

[Bruce]

Post by Bruce

I just now opened a 2oz can of anchovies packed in olive oil.
The last time (and only other time) I tried them was in 1973 when I
ordered a pizza (and DON'T hold the anchovies). The waitress tried to
talk me out of that but I insisted. She was right though and it ruined
my pizza.
Now, after all these years, I just tried these things again.
Very tasty, imo. Extremely salty and fishy but I'm loving the taste.
I'll finish this can plain and find another use for the remaining 6-7
cans that I was gifted.

You can tie a few cans together and make a doorstop.
If a window does not stay open you can prop it open at three different
levels with just turning the can.
Paper weight
Can't think of anything else of value, just don't open the can or they
will stink like fish. Dead fish.

You have the taste buds of a child.

Ah yes, Bruce get some attention. I guess it is better than injecting
your penis though.

Wut?

[Bryan Simmons]

Post by Bruce

I just now opened a 2oz can of anchovies packed in olive oil.
The last time (and only other time) I tried them was in 1973 when I
ordered a pizza (and DON'T hold the anchovies). The waitress tried to
talk me out of that but I insisted. She was right though and it ruined
my pizza.
Now, after all these years, I just tried these things again.
Very tasty, imo. Extremely salty and fishy but I'm loving the taste.
I'll finish this can plain and find another use for the remaining 6-7
cans that I was gifted.

You can tie a few cans together and make a doorstop.
If a window does not stay open you can prop it open at three different
levels with just turning the can.
Paper weight
Can't think of anything else of value, just don't open the can or they
will stink like fish. Dead fish.

You have the taste buds of a child.

Ah yes, Bruce get some attention. I guess it is better than injecting
your penis though.

Wut?

Taste buds are a tongue thing. They sense sweet, sour, salty, bitter,
umami and metallic. Fishy is an olfactory thing, like butt sniffing.

--Bryan

[Bruce]

On Tue, 30 Nov 2021 16:52:43 -0800 (PST), Bryan Simmons

Post by Bryan Simmons

Post by Bruce

I just now opened a 2oz can of anchovies packed in olive oil.
The last time (and only other time) I tried them was in 1973 when I
ordered a pizza (and DON'T hold the anchovies). The waitress tried to
talk me out of that but I insisted. She was right though and it ruined
my pizza.
Now, after all these years, I just tried these things again.
Very tasty, imo. Extremely salty and fishy but I'm loving the taste.
I'll finish this can plain and find another use for the remaining 6-7
cans that I was gifted.

You can tie a few cans together and make a doorstop.
If a window does not stay open you can prop it open at three different
levels with just turning the can.
Paper weight
Can't think of anything else of value, just don't open the can or they
will stink like fish. Dead fish.

You have the taste buds of a child.

Ah yes, Bruce get some attention. I guess it is better than injecting
your penis though.

Wut?

Taste buds are a tongue thing. They sense sweet, sour, salty, bitter,
umami and metallic. Fishy is an olfactory thing, like butt sniffing.

If you say so.

[Sqwertz]

Very tasty, imo. Extremely salty and fishy but I'm loving the taste.
I'll finish this can plain and find another use for the remaining 6-7
cans that I was gifted.

Didn't your daughter buy those for her husband?

-sw

[Gary]

Post by Sqwertz

Very tasty, imo. Extremely salty and fishy but I'm loving the taste.
I'll finish this can plain and find another use for the remaining 6-7
cans that I was gifted.

Didn't your daughter buy those for her husband?

Yes, she did. He loves them but has since developed gout and can't eat
them anymore. I was surprised that I liked them so much.

FYI, they are "King Oscar" brand. 2oz cans of anchovies flat fillets in
olive oil. Ingredients are:
- anchovies
- olive oil
- salt

[Leonard Blaisdell]

Post by Gary
FYI, they are "King Oscar" brand. 2oz cans of anchovies flat fillets in
- anchovies
- olive oil
- salt

King Oscar makes excellent kippered herring too (Kipper Snacks). Yum!

[i***@webtv.net]

Post by Leonard Blaisdell
King Oscar makes excellent kippered herring too (Kipper Snacks). Yum!

I am a great fan of King Oscar sardines. Yum!

[Sqwertz]

Post by Gary

Post by Sqwertz

Very tasty, imo. Extremely salty and fishy but I'm loving the taste.
I'll finish this can plain and find another use for the remaining 6-7
cans that I was gifted.

Didn't your daughter buy those for her husband?

Yes, she did. He loves them but has since developed gout and can't eat
them anymore.

Tell your daughter to tell her husband that Sqwertz says a he's a
pussy for being afraid of 2-3 grams (2 "fillets") of little 'ol
fish.

Post by Gary
FYI, they are "King Oscar" brand. 2oz cans of anchovies flat fillets in
- anchovies
- olive oil
- salt

I just bought a couple cans of them tonight. I can't remember why
I wanted them, so I got two. And 4 cans of Lemon and EVOO sardines,
a big jar (10oz?) of smoked sprats, a 1-lb package of mussels, and a
"big" can (12oz?) of tuna in OIL. Oh, and a 4-pack of calves livers
steaks. The rest wasa a bunch of fresh vegetables.

I just went down and ate 3 anchovy fillets and I got a tiny anchovy
bone jammed into my tongue and can't get it out, this is YOUR
fault, Gary. Don't you HATE canned fish bones (especially salmon
and sardines), how do you eat these? Those aren't uric acic
crystals crunching, thems are bones! Eww! Thers'a as many bones in
two anchovy fillets as a whole 20 pound salmon! Eww!

FTR: There's 1oz of oil in those cans leaving about 12 fillets of
about 2 grams per fillet and $.10 each (bone imbedded in tongue -
Priceless!).

ObBreakfast: It will be calves liver and onions about 11-ish or
12-ish. Slap a fried egg on top of it all it's an official
breakfast.

(That post was written at 4:00AM last night and I didn't send it
until now).

-sw

[bruce bowser]

Post by Sqwertz
ObBreakfast: It will be calves liver and onions about 11-ish or
12-ish. Slap a fried egg on top of it all it's an official
breakfast.

I love deep fried liver and also liver and onions with gravy.

I've always hated liver, but chicken gizzards are OK. Especially grilled with BBQ sauce.

[Gary]

I just now opened a 2oz can of anchovies packed in olive oil.
The last time (and only other time) I tried them was in 1973 when I
ordered a pizza (and DON'T hold the anchovies). The waitress tried to
talk me out of that but I insisted. She was right though and it ruined
my pizza.
Now, after all these years, I just tried these things again.
Very tasty, imo. Extremely salty and fishy but I'm loving the taste.
I'll finish this can plain and find another use for the remaining 6-7
cans that I was gifted.

You can tie a few cans together and make a doorstop..
If a window does not stay open you can prop it open at three different
levels with just turning the can.
Paper weight

Don't need anything to hold my nifty windows open. The top opening parts
slide sideways.

One thing I love about this place is all the light that comes in.
My 3 windows are tall and double wide... 59 inches wide and 75 inches
tall. The bottom 1/3 (roughly) is solid panes of glass and the top 2/3
opens sideways.

Large sliding glass door too to the balcony. It's 3 equal sections with
the middle section for the sliding door. It's 78 inches tall (no window
sill like the windows) and is 118 inches wide.

My living room, dining room, family room and even the kitchen is all
very open with only 2 small walls. It's almost one "great room."

I do love the openness combined with the outside light that it provides.

[Sheldon Martin]

Post by Gary

I just now opened a 2oz can of anchovies packed in olive oil.
The last time (and only other time) I tried them was in 1973 when I
ordered a pizza (and DON'T hold the anchovies). The waitress tried to
talk me out of that but I insisted. She was right though and it ruined
my pizza.
Now, after all these years, I just tried these things again.
Very tasty, imo. Extremely salty and fishy but I'm loving the taste.
I'll finish this can plain and find another use for the remaining 6-7
cans that I was gifted.

You can tie a few cans together and make a doorstop..
If a window does not stay open you can prop it open at three different
levels with just turning the can.
Paper weight

Don't need anything to hold my nifty windows open. The top opening parts
slide sideways.
One thing I love about this place is all the light that comes in.
My 3 windows are tall and double wide... 59 inches wide and 75 inches
tall. The bottom 1/3 (roughly) is solid panes of glass and the top 2/3
opens sideways.
Large sliding glass door too to the balcony. It's 3 equal sections with
the middle section for the sliding door. It's 78 inches tall (no window
sill like the windows) and is 118 inches wide.
My living room, dining room, family room and even the kitchen is all
very open with only 2 small walls. It's almost one "great room."
I do love the openness combined with the outside light that it provides.

Lots of windows are nice to have, but what's the view?

[Hank Rogers]

Post by Sheldon Martin

Post by Gary

I just now opened a 2oz can of anchovies packed in olive oil.
The last time (and only other time) I tried them was in 1973 when I
ordered a pizza (and DON'T hold the anchovies). The waitress tried to
talk me out of that but I insisted. She was right though and it ruined
my pizza.
Now, after all these years, I just tried these things again.
Very tasty, imo. Extremely salty and fishy but I'm loving the taste.
I'll finish this can plain and find another use for the remaining 6-7
cans that I was gifted.

You can tie a few cans together and make a doorstop..
If a window does not stay open you can prop it open at three different
levels with just turning the can.
Paper weight

Don't need anything to hold my nifty windows open. The top opening parts
slide sideways.
One thing I love about this place is all the light that comes in.
My 3 windows are tall and double wide... 59 inches wide and 75 inches
tall. The bottom 1/3 (roughly) is solid panes of glass and the top 2/3
opens sideways.
Large sliding glass door too to the balcony. It's 3 equal sections with
the middle section for the sliding door. It's 78 inches tall (no window
sill like the windows) and is 118 inches wide.
My living room, dining room, family room and even the kitchen is all
very open with only 2 small walls. It's almost one "great room."
I do love the openness combined with the outside light that it provides.

Lots of windows are nice to have, but what's the view?

A garbage dump right outside the window?

[US Janet]

I just now opened a 2oz can of anchovies packed in olive oil.
The last time (and only other time) I tried them was in 1973 when I
ordered a pizza (and DON'T hold the anchovies). The waitress tried to
talk me out of that but I insisted. She was right though and it ruined
my pizza.
Now, after all these years, I just tried these things again.
Very tasty, imo. Extremely salty and fishy but I'm loving the taste.
I'll finish this can plain and find another use for the remaining 6-7
cans that I was gifted.

Good for you. You've discovered a wonderful taste.
Janet US

[US Janet]

I just now opened a 2oz can of anchovies packed in olive oil.
The last time (and only other time) I tried them was in 1973 when I
ordered a pizza (and DON'T hold the anchovies). The waitress tried to
talk me out of that but I insisted. She was right though and it ruined
my pizza.
Now, after all these years, I just tried these things again.
Very tasty, imo. Extremely salty and fishy but I'm loving the taste.
I'll finish this can plain and find another use for the remaining 6-7
cans that I was gifted.

I like this salad done this way. Spread this salad out on a deep
platter and garnish generously with anchovies and olives. Line
platter with large leaves of curly lettuce or raddichio.

MARINATED SALAD

1 small head cauliflower, separated into flowerets
1 green pepper cut into strips
1 large carrot cut into strips
4 stalks celery, sliced
2 tomatoes cut into eighths
1 jar (7.5 oz.) pickled onions (cocktail)
1 clove garlic minced
½ pound small whole mushrooms, stemmed
1 cup corn oil
1 and ¾ cup wine vinegar
1/3 cup sugar
2 Tablespoon prepared mustard
2 teaspoon salt
1 teaspoon oregano leaves
Prepare vegetables, sauté minced garlic and mushrooms in oil until
tender. Add next 5 ingredients. Pour this marinade over vegetables.
Cover and chill 12 or more hours. Stir often. Arrange vegetables in
lettuce lined bowl and garnish with anchovies and olives.
Serves 12

Janet US

[Cindy Hamilton]

I just now opened a 2oz can of anchovies packed in olive oil.
The last time (and only other time) I tried them was in 1973 when I
ordered a pizza (and DON'T hold the anchovies). The waitress tried to
talk me out of that but I insisted. She was right though and it ruined
my pizza.
Now, after all these years, I just tried these things again.
Very tasty, imo. Extremely salty and fishy but I'm loving the taste.
I'll finish this can plain and find another use for the remaining 6-7
cans that I was gifted.

I like this salad done this way. Spread this salad out on a deep
platter and garnish generously with anchovies and olives. Line
platter with large leaves of curly lettuce or raddichio.
MARINATED SALAD
1 small head cauliflower, separated into flowerets
1 green pepper cut into strips
1 large carrot cut into strips
4 stalks celery, sliced
2 tomatoes cut into eighths
1 jar (7.5 oz.) pickled onions (cocktail)
1 clove garlic minced
½ pound small whole mushrooms, stemmed
1 cup corn oil
1 and ¾ cup wine vinegar
1/3 cup sugar
2 Tablespoon prepared mustard
2 teaspoon salt
1 teaspoon oregano leaves
Prepare vegetables, sauté minced garlic and mushrooms in oil until
tender. Add next 5 ingredients. Pour this marinade over vegetables.
Cover and chill 12 or more hours. Stir often. Arrange vegetables in
lettuce lined bowl and garnish with anchovies and olives.
Serves 12
Janet US

That sounds very good, except I'd use extra-virgin olive oil instead of
corn oil. That would necessitate removing it from the fridge a while
before serving, to loosen up the EVOO.

And, of course, no sugar. I'd probably have to decrease the vinegar to
1 cup to compensate.

I assume the mushrooms are not sauteed in 1 cup of oil, but in
some additional quantity.

Cindy Hamilton

[US Janet]

On Thu, 2 Dec 2021 02:37:51 -0800 (PST), Cindy Hamilton

Post by Cindy Hamilton

I just now opened a 2oz can of anchovies packed in olive oil.
The last time (and only other time) I tried them was in 1973 when I
ordered a pizza (and DON'T hold the anchovies). The waitress tried to
talk me out of that but I insisted. She was right though and it ruined
my pizza.
Now, after all these years, I just tried these things again.
Very tasty, imo. Extremely salty and fishy but I'm loving the taste.
I'll finish this can plain and find another use for the remaining 6-7
cans that I was gifted.

I like this salad done this way. Spread this salad out on a deep
platter and garnish generously with anchovies and olives. Line
platter with large leaves of curly lettuce or raddichio.
MARINATED SALAD
1 small head cauliflower, separated into flowerets
1 green pepper cut into strips
1 large carrot cut into strips
4 stalks celery, sliced
2 tomatoes cut into eighths
1 jar (7.5 oz.) pickled onions (cocktail)
1 clove garlic minced
½ pound small whole mushrooms, stemmed
1 cup corn oil
1 and ¾ cup wine vinegar
1/3 cup sugar
2 Tablespoon prepared mustard
2 teaspoon salt
1 teaspoon oregano leaves
Prepare vegetables, sauté minced garlic and mushrooms in oil until
tender. Add next 5 ingredients. Pour this marinade over vegetables.
Cover and chill 12 or more hours. Stir often. Arrange vegetables in
lettuce lined bowl and garnish with anchovies and olives.
Serves 12
Janet US

That sounds very good, except I'd use extra-virgin olive oil instead of
corn oil. That would necessitate removing it from the fridge a while
before serving, to loosen up the EVOO.
And, of course, no sugar. I'd probably have to decrease the vinegar to
1 cup to compensate.
I assume the mushrooms are not sauteed in 1 cup of oil, but in
some additional quantity.
Cindy Hamilton

the mushrooms go into the oil with the garlic and cooked in the oil.
Very limited time in the cooking, just to tenderize

[Sheldon Martin]

Post by US Janet

I just now opened a 2oz can of anchovies packed in olive oil.
The last time (and only other time) I tried them was in 1973 when I
ordered a pizza (and DON'T hold the anchovies). The waitress tried to
talk me out of that but I insisted. She was right though and it ruined
my pizza.
Now, after all these years, I just tried these things again.
Very tasty, imo. Extremely salty and fishy but I'm loving the taste.
I'll finish this can plain and find another use for the remaining 6-7
cans that I was gifted.

I like this salad done this way. Spread this salad out on a deep
platter and garnish generously with anchovies and olives. Line
platter with large leaves of curly lettuce or raddichio.
MARINATED SALAD
1 small head cauliflower, separated into flowerets
1 green pepper cut into strips
1 large carrot cut into strips
4 stalks celery, sliced
2 tomatoes cut into eighths
1 jar (7.5 oz.) pickled onions (cocktail)
1 clove garlic minced
½ pound small whole mushrooms, stemmed
1 cup corn oil
1 and ¾ cup wine vinegar
1/3 cup sugar
2 Tablespoon prepared mustard
2 teaspoon salt
1 teaspoon oregano leaves
Prepare vegetables, sauté minced garlic and mushrooms in oil until
tender. Add next 5 ingredients. Pour this marinade over vegetables.
Cover and chill 12 or more hours. Stir often. Arrange vegetables in
lettuce lined bowl and garnish with anchovies and olives.
Serves 12
Janet US

That's an excellent salad, just needs some hard boiled eggs quartered.
What do yoose do with the 'shroom stems? They'd be good in an omelet,
or pickled.

[Sheldon Martin]

Post by Sheldon Martin

Post by US Janet

I just now opened a 2oz can of anchovies packed in olive oil.
The last time (and only other time) I tried them was in 1973 when I
ordered a pizza (and DON'T hold the anchovies). The waitress tried to
talk me out of that but I insisted. She was right though and it ruined
my pizza.
Now, after all these years, I just tried these things again.
Very tasty, imo. Extremely salty and fishy but I'm loving the taste.
I'll finish this can plain and find another use for the remaining 6-7
cans that I was gifted.

I like this salad done this way. Spread this salad out on a deep
platter and garnish generously with anchovies and olives. Line
platter with large leaves of curly lettuce or raddichio.
MARINATED SALAD
1 small head cauliflower, separated into flowerets
1 green pepper cut into strips
1 large carrot cut into strips
4 stalks celery, sliced
2 tomatoes cut into eighths
1 jar (7.5 oz.) pickled onions (cocktail)
1 clove garlic minced
½ pound small whole mushrooms, stemmed
1 cup corn oil
1 and ¾ cup wine vinegar
1/3 cup sugar
2 Tablespoon prepared mustard
2 teaspoon salt
1 teaspoon oregano leaves
Prepare vegetables, sauté minced garlic and mushrooms in oil until
tender. Add next 5 ingredients. Pour this marinade over vegetables.
Cover and chill 12 or more hours. Stir often. Arrange vegetables in
lettuce lined bowl and garnish with anchovies and olives.
Serves 12
Janet US

That's an excellent salad, just needs some hard boiled eggs quartered.
What do yoose do with the 'shroom stems? They'd be good in an omelet,
or pickled.

sometimes they become part of chicken soup.
Janet US

They'd be good in most any soup/stew... could leave the 'shrooms
whole, I would only slice away the bottom of the stems to remove the
growing mix, which is typically horse manure. We buy composted
mushroom mix for our garden.

[odlayo]

Very tasty, imo. Extremely salty and fishy but I'm loving the taste.
I'll finish this can plain and find another use for the remaining 6-7
cans that I was gifted.

The fact that you eat them straight from the can clearly establishes you as an anchovy fan. Maybe your next step should be anchovy butter, a classic compound butter that could hardly be easier to make. Just mash some anchovies into softened butter (a little garlic and other seasonings wouldn't hurt; plenty of recipes online).

You can use it however you want. The simplest is to spread it on good bread or toast. It's a great ingredient, added during cooking or at the end. See how a blob enhances a hunk of meat or piece of fish, and it completely transforms things like steamed broccoli. I have a feeling if you keep a little tub of anchovy butter around you'll find lots of uses for it.

[Bruce]

Post by odlayo

Very tasty, imo. Extremely salty and fishy but I'm loving the taste.
I'll finish this can plain and find another use for the remaining 6-7
cans that I was gifted.

The fact that you eat them straight from the can clearly establishes you as an anchovy fan.

True. I can do that too, but it's definitely hard core.