Anchovy Integration

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What ways can anchovies be integrated into daily life more?

I've discovered the joys of the egg and anchovy sandwich recently.

― Ronan (Ronan), Thursday, 2 November 2006 12:39 (eighteen years ago)

You, sir, have been possessed by Satan.

― wordy rappaport (EstieButtez1), Thursday, 2 November 2006 12:42 (eighteen years ago)

Avocado + anchovy = awesome. This egg concoction sounds revolting though.

― Matt DC (Matt DC), Thursday, 2 November 2006 12:44 (eighteen years ago)

sounds good to me. i don't like anchovies on a pizza but had a v nice anchovy and aubergine salad on toasted flatbread thing in Barca.

― ;_; (blueski), Thursday, 2 November 2006 12:49 (eighteen years ago)

Anchovies are salt bombs, so think what foods love salt.

Tomatoes (and therefore anything tomato based), potatoes, eggs (didn't immediately sound good when you mentioned it, but, again, eggs do love salt so of course it's good).

― g00blar (gooblar), Thursday, 2 November 2006 13:00 (eighteen years ago)

anchovy and egg apparently is a traditional spanish sandwich, according to my gf...

what tradition is your lack of sandwich faith matt?

― Ronan (Ronan), Thursday, 2 November 2006 13:01 (eighteen years ago)

Anchovies in your porridge a la Heston Blumenthal.

― Billy Dods (Billy Dods), Thursday, 2 November 2006 13:02 (eighteen years ago)

Any mild fish dish can be improved with anchovies since they disintegrate during cooking. I use loads of them in my seafood risotto.

― === temporary username === (Mark C), Thursday, 2 November 2006 13:03 (eighteen years ago)

good with pesto?

― ;_; (blueski), Thursday, 2 November 2006 13:05 (eighteen years ago)

Fresh anchovies are great treated like whitebait. Marinated ones are nice on skewers with roast peppers. The little salty tinned ones are good to use as seasoning, as suggested above

― Matt (Matt), Thursday, 2 November 2006 13:16 (eighteen years ago)

Spaghetti putanesca.

― Colin Meeder (Mert), Thursday, 2 November 2006 13:20 (eighteen years ago)

Should always be preserved in salt not oil

Gentleman's relish on buttered toast or even better on beef driping on soda bread toast
Anchovy ketchup on chips or meat

Pork chops cooked in cider with garlic and anchovies or mutton chops cooked in pale ale or white wine with anchovies

Roast in the oven with tomatoes, potatoes and rosemary

― Ed (dali), Thursday, 2 November 2006 13:27 (eighteen years ago)

boquerones rooool

― Britain's Obtusest Shepherd (Alan), Thursday, 2 November 2006 13:29 (eighteen years ago)

Burgers! You really have to be in the mood for the salt -- it's not something I'd suggest to convince someone anchovies are good -- but that umami/salty combination isn't too far removed from Worcestershire sauce.

And yeah, potatoes roasted with onions/anchovies/oil are pretty classic. It's like when you get French fries because you just need something to put the ketchup on, but with anchovies.

― Tep (ktepi), Thursday, 2 November 2006 13:30 (eighteen years ago)

Stuffed into lamb.

― aldo_cowpat (aldo_cowpat), Thursday, 2 November 2006 13:46 (eighteen years ago)

Two excellent pasta sauces that use anchovies:

1) in a frying pan, melt 2 anchovy fillets in a slosh of olive oil, then add a pinch of chilli flakes, a clove of garlic (squished then chopped) and a courgette (grated). Let it all fluff down over a low heat. Best served with orecchiette and a drift of parmesan.

2) in a saucepan, melt 2 anchovy fillets in a slosh of olive oil, then add half a small onion (chopped), a clove of garlic (squished then chopped) and a red chilli (deseeded and sliced). When the onions are soft, add half a tin of chopped tomatoes and let bubble on a low heat until it thickens and goes glossy. I like this one with linguine.

― Mädchen (Madchen), Thursday, 2 November 2006 14:10 (eighteen years ago)

Ooh a grated courgette... I have a courgette at home - thanks for suggesting tonight's dinner!

(a "drift" of parmesan? You ponce :))

― === temporary username === (Mark C), Thursday, 2 November 2006 14:12 (eighteen years ago)

No, a sprinkling is poncey. A drift is hardcore, man.

― Mädchen (Madchen), Thursday, 2 November 2006 14:23 (eighteen years ago)

A dusting?

― g00blar (gooblar), Thursday, 2 November 2006 14:26 (eighteen years ago)

you can buy olives stuffed with anchovies at my local growers' market. mmmmmm. they are tops!

― gem (trisk), Thursday, 2 November 2006 14:32 (eighteen years ago)

wrapped around slug, cocktail stick through, dip in chocolate, serve.

― ken c (ken c), Thursday, 2 November 2006 16:14 (eighteen years ago)

Btw, fish sauce from Southeast Asia is mostly made from anchovies.

New word of the day: fishpickle.

― M. White (Miguelito), Thursday, 2 November 2006 16:20 (eighteen years ago)

Anchovy naan!

― Matt DC (Matt DC), Thursday, 2 November 2006 16:21 (eighteen years ago)

Actually, an anchovy curry is possibly the most revolting thing I can think of.

― Matt DC (Matt DC), Thursday, 2 November 2006 16:22 (eighteen years ago)

There's a tapas place nearish my work which has a number of anchovy-including dishes, ALL are delicious. My favorite is probably the flat bread with this anchovy-tomato-olive-etc tapenade spread. It's very salty so eating it all on your own is impossible, even though it's only a small bit.

― Allyzay Eisenschefter (allyzay), Thursday, 2 November 2006 16:23 (eighteen years ago)

Anchovies and boquerones are good in some salads, used sparingly. I prefer fresh roasted sardines 'cause they're not as salty and have an almost sweet taste.

― M. White (Miguelito), Thursday, 2 November 2006 16:25 (eighteen years ago)

i had boquerones last night. NUM NUM. ranking last nights tapas

boqs > chorizo in red wine > spanish om > porky pinchos > paprika-y squid > garlic'd chicken mini things > sardines

― Britain's Obtusest Shepherd (Alan), Thursday, 2 November 2006 16:36 (eighteen years ago)

They go really well with capers too.

― Anna (Anna), Thursday, 2 November 2006 16:37 (eighteen years ago)

What's the difference between a sardine and a pilchard?

― M. White (Miguelito), Thursday, 2 November 2006 16:38 (eighteen years ago)

fishermen in Cornwall saw their sales rocket after rebranding their pilchards as Cornish Sardines (altho part of this was down to new developments in catchment technology - i got this all from the TV docu Coast)

― banrique (blueski), Thursday, 2 November 2006 16:40 (eighteen years ago)

Anchovy + capers + OLIVES + pasta = sorted!

(Yesterday I realised I had no anchovies OR capers so used extra olives... and... MACKEREL!! It was, erm, well, 'nutrionally valid' I suppose, but erm, I'd stick to the first)

― Bhumibol Adulyadej (Lucretia My Reflection), Thursday, 2 November 2006 16:45 (eighteen years ago)

rick stein is always dropping that fishfact too.

― Britain's Obtusest Shepherd (Alan), Thursday, 2 November 2006 16:45 (eighteen years ago)

Oh oh after Coast did you watch the awesome thing about the exiled sheep who have evolved to exist on seaweed?! BRILLIANT.

― Bhumibol Adulyadej (Lucretia My Reflection), Thursday, 2 November 2006 16:46 (eighteen years ago)

If sheep can exist on a diet of grass they can exist on seaweed surely? What's the nutritional difference?

― Matt DC (Matt DC), Thursday, 2 November 2006 16:47 (eighteen years ago)

Seaweed is ALGAE! Grass is a plant!

― Bhumibol Adulyadej (Lucretia My Reflection), Thursday, 2 November 2006 16:50 (eighteen years ago)

And it is k-salty ie it would ALSO go well with anchovies and thus the circle is completed.

― Bhumibol Adulyadej (Lucretia My Reflection), Thursday, 2 November 2006 16:51 (eighteen years ago)

I bet the sheep who live on seaweed taste GOOOOD.

Anyway, I should be hitting the old dusty trail...

― Bhumibol Adulyadej (Lucretia My Reflection), Thursday, 2 November 2006 16:56 (eighteen years ago)

as has been reported upthread lamb + anchovies = k-num

― Britain's Obtusest Shepherd (Alan), Thursday, 2 November 2006 16:57 (eighteen years ago)

ive never had an anchovy.

― i've dreamt of rubies! (Mandee), Thursday, 2 November 2006 17:57 (eighteen years ago)

I've had dried anchovies in Malaysian fried rice and they were pretty good. But they were all dry, they just added a fishy saltiness. And tiny little heads.

― The Milkmaid (82375538-A) (The Milkmaid), Thursday, 2 November 2006 17:58 (eighteen years ago)

"Anchovy + capers + OLIVES + pasta = sorted!"

Add garlic, olive oil, a chili pepper and some tomato paste, and I'm with you all the way.

― Colin Meeder (Mert), Thursday, 2 November 2006 19:30 (eighteen years ago)

Melt a few anchovies into butter (good lord they melt!) and use it to cook up a bitter green like broccoli rabe: totally delicious.

― nabisco (nabisco), Thursday, 2 November 2006 19:34 (eighteen years ago)

What's the difference between a sardine and a pilchard?

Think it's that either sardines are small pilchards, or pilchards are small sardines. Probably the first though.

My dad used to take pilchard sandwiches to work, every day fro ten years, and the thought of them still makes me rather queasy. sub question: what to do with canned pilchards?

As for anchovies, I quite like the marinated sort, but all in all I'd rather have a pickled herring.

― Ben Dot (1977), Thursday, 2 November 2006 20:09 (eighteen years ago)

i had a potato, anchovy and ricotta cheese pizza once that was mindblowing

― joseph (joseph), Thursday, 2 November 2006 20:12 (eighteen years ago)

and yeah anchovy + pasta is pretty unfuckwithable

― joseph (joseph), Thursday, 2 November 2006 20:17 (eighteen years ago)

For fans of cooking with small odd fish, I highly recommend PBS's New Scandinavian Cooking with Tina Nordstrom (formerly New Scandinavian Cooking with Andreas Viestad). It's basically a long lovely commercial from the Swedish tourist board, interspersed with strange icthyological cookery performed outdoors on the edges of fjords. (Plus lately they keep doing this weird thing where as soon as she finishes cooking, Tina Nordstrom's boyfriend suddenly pops up over the slide of the fjord in mountain-climbing gear, or pops out of the water in a scuba suit, and goes "Hey, I've just been scaling a vertical cliff and/or diving for oysters while she cooked, but now it's time for a braised Baltic herring open-faced sandwich in a lingonberry vodka mayonnaise for lunch!")

― nabisco (nabisco), Thursday, 2 November 2006 20:45 (eighteen years ago)

You sure that wasn't an Ikea commercial?

― Trayce (trayce), Thursday, 2 November 2006 21:23 (eighteen years ago)

You mean the one for the new Sårdÿnskæ line of camping gear?

― M. White (Miguelito), Thursday, 2 November 2006 21:39 (eighteen years ago)

http://www.aptonline.org/aptweb.nsf/vWWOtherPage/Press-Interview+with+New+Scandinavian+Cooking+host,+Tina+Nordstrom/$FILE/News+piece+photo.jpg

I find few things in this world quite as enthralling as the way Tina Nordstrom pronounces "protein."

― nabisco (nabisco), Thursday, 2 November 2006 21:41 (eighteen years ago)

i too have never had an anchovy. i feel a little weird ordering one.

― J.D. (Justyn Dillingham), Thursday, 2 November 2006 23:49 (eighteen years ago)

NO ANCHOVIES LEFT BY 2050

― banrique (blueski), Thursday, 2 November 2006 23:51 (eighteen years ago)

green goddess dressing

― Scorpion Tea (Dick Butkus), Thursday, 2 November 2006 23:59 (eighteen years ago)

Fishpaste! Mmmm.

― Trayce (trayce), Friday, 3 November 2006 00:41 (eighteen years ago)

Haha OMG Steve that's like something out of Futurama.

― Trayce (trayce), Friday, 3 November 2006 00:42 (eighteen years ago)

nabisco soooo OTM re: Scandinavian Cooking on PBS. Definitely the most feel-good program on television.

― calvin johnson has ruined rock for an entire generation (orion), Friday, 3 November 2006 09:59 (eighteen years ago)

Jansen's Temptation is perhaps the finest food known to man. It's a Swedish dish of sliced potato & onion baked with ancovies & cream.

A pilchard is simply a big sardine. They start off as babies down in Portugal, & by the time they've swum as far as Cornwall they are fully grown. I think.

"that umami/salty combination isn't too far removed from Worcestershire sauce." - that's because anchovies are a key ingredient in Worcs sauce.

Half a tin of anchovies added to a beef stew before cooking = heaven

― bham (bham), Friday, 3 November 2006 10:24 (eighteen years ago)

green goddess dressing

Oh yes!

― M. White (Miguelito), Friday, 3 November 2006 15:13 (eighteen years ago)

http://www.artbrokerage.com/images/ruscha/ruscha_anchovy.jpg

Courtesy of Edward Ruscha.

― nickn (nickn), Saturday, 4 November 2006 07:28 (eighteen years ago)

Gentleman's relish

I sincerely hope everyone twirls an imaginary mustache when saying these two words.

― accentmonkey (accentmonkey), Saturday, 4 November 2006 10:44 (eighteen years ago)

it makes me wat to grow a real one, James Robertson Justice style

http://www.beckenhamrfc.co.uk/images/jrj.jpg

― Ed (dali), Saturday, 4 November 2006 11:25 (eighteen years ago)

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