"Joseph Littleshoes" > wrote in message
...
> 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
>> >> recipe and
>> >> eliminate the anchovy. I guess it would depend on the recipe. But
>> I
>> >> generally look for another recipe thinking I will not like it if it
>>
>> >> includes
>> >> anchovy.
>> >>
>> >> 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.
>> >
>> > I love a good fish stock, but it is so delicate it has to be made
>> daily
>> > and i don't eat much fish at all. Occasionally i get a $1.00 bag of
>>
>> > spines and bones and heads of salmon from a local fish monger that i
>>
>> > boil up into stock but not often.
>> >
>> > I used to like using fresh oysters for the same effect. I think the
>>
>> > anchovies are subtler than using a fresh sea creature. Even the
>> anchovy
>> > pastes are not as strongly flavoured as a piece of fresh sea food.
>> >
>> > 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 am lucky enough to live near an Italian deli that sells individual
> salt packed anchovy or by the pound or any amount one wants. A half
> pound will last me months and i probly wouldn't know if they had 'gone
> off' but considering their nature (salt packed) i should think they
> would last a long time.
>
> For about 2 cups of tomato sauce i would add a tsp. or so of anchovy
> paste, some garlic and sautéed onion and serve.
>
> Often times when a recipe calls for anchovy i mash a few with a couple
> of cloves of garlic and then use the specified amount of anchovy called
> for in the recipe.
>
> Occasionally i make a stuffed pasta with ground chicken, herbs, garlic &
> white wine and anchovy. But just about combination of sea food,
> chicken, garlic and white wine is good. Especially if cooked with
> butter.
> ---
> JL

Thanks for your advice.
Funny, but the last time I bought them and let them sit in the refrigerator,
when I finally did notice them, when I was moving some things around to
another refrigerator, they had mold on them. I knew it was a while -- but
considering all the salt, I was surprised.
Perhaps this is something I can (when I get my foodsaver) I can consider
putting one or two in a bag in the freezer instead of letting the whole
thing remain in a plastic container. I noticed that America's Test Kitchen
took a pound of bacon apart and froze a few slices in each separate bags.
Sounds like a good idea to me.
Dee Dee