Dee Randall wrote:

> "Joseph Littleshoes" > wrote in message
> ...
> > Dee Randall wrote:
> >
> >> I wonder how many people who don't care for anchovies when they see a
> >> recipe, just look for another recipe; or they generally make the ...
> >> For those who like anchovies, does a recipe made with them actually
> >> make that much difference?
> >> Thanks for any comments.
> >> Dee Dee
> >
> > I am a novice with regards anchovies. But prefer a salt packed to an
> > oil packed and cautiously introduce them to recipes i am already
> > familiar with. Often sneaking them in mashed so not only can i not see
> > the darned things, but no one else knows they are their, either.
> >
> > The dish that got me hooked on anchovies, after being somewhat derisory
> > about them to other people, dead fish on a pizza? I mean really!
>
> Dead fish on a pizza>
> - DH orders it on pizza -- I have to look away - for hours.
> I like the idea of introducing it in the way I believe Rachel Ray does, she
> says it melts in a pan of EVOO. With that in mind I've purchased
> salt-anchovies from a good Italian grocer twice, but they sat in the
> refrigerator until I threw them out. The same with the anchovie paste in a
> tube. I'm still looking at it.
> Dee Dee

I like the little ones curled around a caper on devilled eggs. Or plain
ones for that matter.
Edrena