Anchovies C/D?

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I say classic. ever since I had them on italian bread with olive oil in spain, i've been converted.

also great in bagna calda.

― AaronK (AaronK), Tuesday, 14 March 2006 19:46 (twenty years ago)

great with pork chops and cider

― Ed (dali), Tuesday, 14 March 2006 19:48 (twenty years ago)

Classic! Love them.

― Ronan (Ronan), Tuesday, 14 March 2006 19:48 (twenty years ago)

Big fresh ones on the grill are great. I'm not a fan of the tiny canned kind.

― Tracer Hand (tracerhand), Tuesday, 14 March 2006 19:48 (twenty years ago)

Woops, I think I'm thinking of sardineZ0r!!

― Tracer Hand (tracerhand), Tuesday, 14 March 2006 19:50 (twenty years ago)

Yeah. dud. Except in Caesar dressing.

― Tracer Hand (tracerhand), Tuesday, 14 March 2006 19:53 (twenty years ago)

They can be amazing, but the canned ones are WAY to saltfishyoilness.

― Big Loud Mountain Ape (Big Loud Mountain Ape), Tuesday, 14 March 2006 19:55 (twenty years ago)

i'm aspeaking of the canned ones.

― AaronK (AaronK), Tuesday, 14 March 2006 20:06 (twenty years ago)

Classic. #1 pizza topping.

― adam (adam), Tuesday, 14 March 2006 20:08 (twenty years ago)

never had them

― ai lien (kold_krush), Tuesday, 14 March 2006 20:09 (twenty years ago)

nice on a greek salad

― senseiDancer (sexyDancer), Tuesday, 14 March 2006 21:33 (twenty years ago)

Salted is the way to go, canned are arse.

Salted anchovies are really hard to find in New York.

― Ed (dali), Tuesday, 14 March 2006 21:35 (twenty years ago)

Salted, canned, however, totally classic - and in Bagna Cauda...megafckng classic to the max.

― Ned T.Rifle (nedtrifle), Tuesday, 14 March 2006 22:45 (twenty years ago)

Salted, canned, however, totally classic

yup. bring them on. LOVE 'em.

― grimly fiendish (grimlord), Tuesday, 14 March 2006 23:20 (twenty years ago)

http://home.nikocity.de/stoesser/pix/futurama/s01e06-anchovis.jpg

― electric sound of jim (and why not) (electricsound), Tuesday, 14 March 2006 23:40 (twenty years ago)

great with roast lamb

― danny invincible (michael w.), Tuesday, 14 March 2006 23:41 (twenty years ago)

Had em on pizza last night. Yum.

― She's been known to sleep on piles of dry leaves... (papa november), Tuesday, 14 March 2006 23:44 (twenty years ago)

They're good in lots of sauteeing applications, too -- melt a couple into the butter while making broccoli rabe and they do wonders, cutting through the rabe bitterness and adding this great fishy-salt undertow.

― nabiscothingy, Tuesday, 14 March 2006 23:44 (twenty years ago)

world's greatest fish

― strongo hulkington (dubplatestyle), Tuesday, 14 March 2006 23:53 (twenty years ago)

The way I see it, triple anchovies on pizza guarantees there will be no leftover beer. Anywhere. Ever.

― jim wentworth (wench), Wednesday, 15 March 2006 01:58 (twenty years ago)

classic on its own!

― ken c (ken c), Wednesday, 15 March 2006 03:12 (twenty years ago)

well, when it's been soaking in salty water. (i guess they don't have as much taste on their own)

― ken c (ken c), Wednesday, 15 March 2006 03:13 (twenty years ago)

o wow, i'd forgotten about that futurama episode. heh.

― grimly fiendish (grimlord), Wednesday, 15 March 2006 11:07 (twenty years ago)

Goodness me do I ever love anchovies in all their forms, marinated boquerones in salads, fresh floured and fried, tinned in a salsa verde. Fabulous fish.

― Matt (Matt), Wednesday, 15 March 2006 11:14 (twenty years ago)

Does anyone else here snack on them?

― Markelby (Mark C), Wednesday, 15 March 2006 11:19 (twenty years ago)

oooh yes.

― ken c (ken c), Wednesday, 15 March 2006 11:20 (twenty years ago)

i like to

― Ronan (Ronan), Wednesday, 15 March 2006 11:27 (twenty years ago)

had some fantastic ones in Barcelona, realised i should eat them more.

― Konal Doddz (blueski), Wednesday, 15 March 2006 11:42 (twenty years ago)

I have a big can of salted from Italy which I must crack open.

― Ed (dali), Wednesday, 15 March 2006 11:46 (twenty years ago)

Does anyone else here snack on them?

oh yes.

― grimly fiendish (grimlord), Wednesday, 15 March 2006 12:01 (twenty years ago)

Sainsbury's used to sell pimento stuffed olives wrapped in anchovies. I once ate two trays (about 20 to a tray) and couldn't stop.

― aldo_cowpat (aldo_cowpat), Wednesday, 15 March 2006 12:50 (twenty years ago)

i think i need to be dared!

― ai lien (kold_krush), Wednesday, 15 March 2006 14:32 (twenty years ago)

go on ai lien. dare ya!

― ken c (ken c), Wednesday, 15 March 2006 14:34 (twenty years ago)

anchovies are the greatest. though you always had to have at least one other person who loved them, otherwise you could never get a pizza with them (b/c other people would avoid even a half-anchovy pizza pie like it was a plague pizza pie).

― Eisbär (llamasfur), Wednesday, 15 March 2006 16:43 (twenty years ago)

C: anchovies
D: filament bones from anchovies stuck in yr gums between teeth

― andrew m. (andrewmorgan), Wednesday, 15 March 2006 16:46 (twenty years ago)

those little bones are the worst. it's like a mouthful of hair.

― lauren (laurenp), Wednesday, 15 March 2006 16:56 (twenty years ago)

Anchovies are ace.

I love the vinegary marinated ones the best, but wish the salty ones were less salty sometimes.

A pizza is INCOMPLETE without them.

― Chewshabadoo (Chewshabadoo), Wednesday, 15 March 2006 16:58 (twenty years ago)

I wonder if anchovies are one of those foodstuffs which, um, negatively impact on one's seminal parfum?

― Markelby (Mark C), Wednesday, 15 March 2006 17:13 (twenty years ago)

Tell me you did not just type that last word in a French accent.

― Tracer Hand (tracerhand), Wednesday, 15 March 2006 17:17 (twenty years ago)

No, broad cockney.

― Markelby (Mark C), Wednesday, 15 March 2006 17:19 (twenty years ago)

it's always a bit fishy and salty anyway innit, it's just a booster.

― ken c (ken c), Wednesday, 15 March 2006 17:31 (twenty years ago)

GOD DAMN, ken, i've got that image of you with john junor again. only now in smellovision.

― grimly fiendish (grimlord), Wednesday, 15 March 2006 22:48 (twenty years ago)

Classic. They've been my favorite pizza topping since I was 10 years old. And I use them in LOTS of recipes now (and usually double the amount required). I wonder if anybody ever wrote an anchovy cookbook.

― xhuxk, Wednesday, 15 March 2006 23:03 (twenty years ago)

Can I make a "resulting paste" joke or will Mark get mad?

― Dan (Not Trying To Piss Anyone Off) Perry (Dan Perry), Wednesday, 15 March 2006 23:18 (twenty years ago)

Does anyone else here snack on them?
-- Markelby (boyincorduro...), March 15th, 2006. (later)

--------------------------------------------------------------------------------
oooh yes.
-- ken c (pykachu10...), March 15th, 2006. (later)

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i like to
-- Ronan (ronan.fitzgerald6NOSPA...), March 15th, 2006. (later)

― Ronan (Ronan), Friday, 17 March 2006 23:42 (twenty years ago)

tonite is the night (if i can get my friends to agree on pizza for dinner)

― ai lien (kold_krush), Friday, 17 March 2006 23:49 (twenty years ago)

bring lots of water/beer

― Ronan (Ronan), Friday, 17 March 2006 23:52 (twenty years ago)

seriously? that makes it scary

― ai lien (kold_krush), Friday, 17 March 2006 23:55 (twenty years ago)

make sure you're with friends to avoid a bad trip

― Ronan (Ronan), Friday, 17 March 2006 23:57 (twenty years ago)

tonite is the night!

― ai lien (kold_krush), Saturday, 18 March 2006 00:14 (twenty years ago)

How was it????

― Paul Eater (eater), Saturday, 18 March 2006 22:09 (twenty years ago)

i've never had an anchovy. and this post

those little bones are the worst. it's like a mouthful of hair.

does not make me want to try them!!

― J.D. (Justyn Dillingham), Sunday, 19 March 2006 01:43 (twenty years ago)

two years pass...

has anyone ever had gentlemens relish? please no jokes, it also says "patum paperium" on the tub. I started a thread about this on ILC but nobody replied so I thought I'd bring it here. It's like this sort of paté I suppose, except made almost entirely from anchovies. You put a tiny amount on toast or on underneath scrambled eggs on toast and it has this amazing fishy flavour.

I have eaten about 100 slices of toast since buying a tub of this wonderful and pompously named product. Apparently it was created in the 19th century..hence the ceremony.

― Local Garda, Monday, 5 January 2009 12:23 (seventeen years ago)

four years pass...

anchovy & sausage pizza... num hum num

― i guess i'd just rather listen to canned heat? (ian), Wednesday, 10 April 2013 19:55 (thirteen years ago)

classic classic classic. i'm glad that the old comedy warhorse where anchovies are the go-to food for something gross seems to have died out. kalamata olives and capers are decent vegetarian alternatives.

― Poliopolice, Wednesday, 10 April 2013 20:38 (thirteen years ago)

i still loves them shits.

― pancakes and sizzurp (Eisbaer), Wednesday, 10 April 2013 20:55 (thirteen years ago)

There is a restaurant in town that serves fresh ones w/caper berries, hot peppers & lemon juice, on little pieces of toast. Good grief, I want them now.

― emilys., Wednesday, 10 April 2013 21:48 (thirteen years ago)

caper berries

oh hell yes

― set the controls for the heart of the sun (VegemiteGrrl), Wednesday, 10 April 2013 21:50 (thirteen years ago)

I've been cooking with Taste #5 - an all-umami-all-of-the-time paste (tomato puree, garlic, anchovy paste, olives, balsamic, porcini, parmesan, etc) - and it is the fucking business for everything. But oh, a simple bacon, onion, #5 and mustard sandwich filling is the bomb.

In other anchovy news, I've been desalting tinned ones by soaking in milk before putting them on pizzas. You need to mop the top of the pizza mid-cook, but it works, and may keep me alive past forty.

― Ismael Klata, Wednesday, 10 April 2013 21:57 (thirteen years ago)

That heavenly stench!

http://oyster.ignimgs.com/mediawiki/apis.ign.com/futurama/thumb/0/04/ZoidbergEatsAnchovies.jpg/228px-ZoidbergEatsAnchovies.jpg

― susuwatari teenage riot (a passing spacecadet), Wednesday, 10 April 2013 22:03 (thirteen years ago)

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