Anchovies

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Anchovies?

Good
13
57%
Bad
2
9%
Very Bad
8
35%
 
Total votes: 23

Bette
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Anchovies

Postby Bette » Wed Jun 23, 2004 10:16 am

This poll is inspired by the Lombardino's cart thread.

Who out there likes anchovies? How much? How often? How?

Bette
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Postby Bette » Wed Jun 23, 2004 10:18 am

I love anchovies but am quick to admit that the salted anchovies are much better than the canned ones. A 5 minute soak in a little milk followed by a quick rinse will remove excess salt. Perfect on pizza, mashed into Caesar salad dressing, or chopped and added to pasta.

Mmm... Anchovies.

Henry Vilas
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Re: Anchovies

Postby Henry Vilas » Wed Jun 23, 2004 10:31 am

Bette wrote:Who out there likes anchovies?

As food or as bait?

Actually I do like them on a Caesar salad.

hecky
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Postby hecky » Wed Jun 23, 2004 1:39 pm

They can be overpowering. The pizza place that used to be on Fairchild (where the overture center is now) had a nice anchovy pizza. what was the name of that place?

The last time I ordered an anchovy pizza (not from there), it was too salty, just too much.

Ducatista
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Postby Ducatista » Wed Jun 23, 2004 1:51 pm

Rozino's, I think.

Chuck_Schick
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Postby Chuck_Schick » Wed Jun 23, 2004 2:45 pm

Ducatista wrote:Rozino's, I think.

You's right.

cattyr
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Postby cattyr » Wed Jun 23, 2004 3:01 pm

I'm a big fan. Also sardines. From epicurious.com - this looks easy and yummy:

ANCHOVY PUFFS
a 2-ounce can flat anchovies, rinsed patted dry, and minced
3 tablespoons mayonnaise
a 1-pound package frozen puff pastry sheets, thawed
an egg wash made by beating 1 large egg with 1 tablespoon water

In a small bowl with a fork mash anchovies with mayonnaise. On a lightly floured surface roll out both sheets of pastry into 14-inch squares and trim edges to form 13-inch squares. Brush off excess flour and spread anchovy mayonnaise evenly over 1 pastry sheet. Cover with remaining pastry sheet and press sheets together gently.

Preheat oven to 375�°F.

With a 3- to 4-inch decorative cutter, such as a fish, cut pastry into shapes. Reserve scraps and cut into bite-size pieces to bake separately. (To eliminate scraps forego decorative shapes altogether and simply cut pastry into squares.)

Arrange pastries on lightly greased baking sheets and brush tops with egg wash. With the edge of a cookie cutter or the back of a sharp knife score fish. Bake pastries in oven until puffed and golden, 12 to 15 minutes.

Makes about 24 anchovy puffs plus scraps.

Ducatista
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Postby Ducatista » Wed Jun 23, 2004 3:28 pm

Yum. I love anchovies, and I love epicurious.com.

Bette
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Postby Bette » Fri Jun 25, 2004 10:14 am

cattyr wrote:ANCHOVY PUFFS

Mmm.... I'm going to have to try these.


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