tag:blogger.com,1999:blog-3799854524070158890.post1258862451436636367..comments2023-10-10T14:43:29.795-04:00Comments on Brooklynguy's Wine and Food Blog: An Impromptu Anchovy TastingBrooklynguyhttp://www.blogger.com/profile/16321573602782343974noreply@blogger.comBlogger10125tag:blogger.com,1999:blog-3799854524070158890.post-66010785476427970082009-03-11T22:54:00.000-04:002009-03-11T22:54:00.000-04:00The salt-packed ones are much better, and worth th...The salt-packed ones are much better, and worth the extra work. Sounds like a fun exercise.<BR/><BR/>FYI "filetti di alici" just means "anchovy fillets."peterhttps://www.blogger.com/profile/17189314044617829401noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-68949282468555473462009-03-11T11:35:00.000-04:002009-03-11T11:35:00.000-04:00Was reading "Inspiring Thirst" over tea this morni...Was reading "Inspiring Thirst" over tea this morning and came across this quote from Alice Waters:<BR/>"Cut a thin slice of good bread. Toast it. Rub it with raw garlic. Saturate it with your best olive oil. Filet an anchovy (packed in salt). Rinse it well. Place the anchovy..." From Kermit's brochure in 1981!tyhttps://www.blogger.com/profile/05284050412424295138noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-66847211965595422482009-03-10T18:53:00.000-04:002009-03-10T18:53:00.000-04:00SALT packed are indeed vastly superior.SALT packed are indeed vastly superior.jjoakhttps://www.blogger.com/profile/00550722068996332424noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-16056876416963400612009-03-10T17:44:00.000-04:002009-03-10T17:44:00.000-04:00I can see that being a great marriage. What a goo...I can see that being a great marriage. What a good, unconventional idea! I often turn to Riesling for Mediterranean food but don't think I've ever tried anything Jurassic, and I love the wines.Cliffhttps://www.blogger.com/profile/04254237968195126520noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-68596727891935875462009-03-10T12:01:00.000-04:002009-03-10T12:01:00.000-04:00Evil!Anchioves.... just anchioves.You are hard blo...Evil!<BR/><BR/>Anchioves.... just anchioves.<BR/><BR/>You are hard blokes.Italian Wine Bloghttps://www.blogger.com/profile/09237258231467726260noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-46882336814947601592009-03-10T09:14:00.000-04:002009-03-10T09:14:00.000-04:00mouth-watering post... Poulsard with anchovies... ...mouth-watering post... Poulsard with anchovies... Who knew? I love that wine btw... great post...Do Bianchihttps://www.blogger.com/profile/12744434741371288465noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-71475826652359667902009-03-09T22:30:00.000-04:002009-03-09T22:30:00.000-04:00No we just get local sardines here, warmer hah Fun...No we just get local sardines here, warmer hah Funny you mention its snowing! and it doesn't snow in vancouver just rain and its snowed twice! crazy.<BR/><BR/>I think they are best used as a umami group. you know italian pasta sauces with lots of cheese to mask the fishiness hah. and Im a sous-chef in a fish restaurantWestonhttps://www.blogger.com/profile/18125027693380601285noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-61693452476828800922009-03-09T19:11:00.000-04:002009-03-09T19:11:00.000-04:00thanks anon. i love knowing who it is leaving the ...thanks anon. i love knowing who it is leaving the comments, especially when they think something is awesome. who are you?<BR/><BR/>what's up weston? warmer yet in the vancouv? have you tried a really high quality anchovy on its own? i didn't think i liked them either...Brooklynguyhttps://www.blogger.com/profile/16321573602782343974noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-72866622293153506402009-03-09T14:26:00.000-04:002009-03-09T14:26:00.000-04:00Ah Anchovies one of those foods I just started usi...Ah Anchovies one of those foods I just started using in cooking, Don't like them on their own, and don't like them when you can taste them. But as a Umami they are beautiful I make this Smoked Onion Puree and it has star anise and anchovies (star anise making foods taste more meatier) now just don't put to much in so you can taste it like half a star anise per onion.Westonhttps://www.blogger.com/profile/18125027693380601285noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-30219806911305794572009-03-09T09:44:00.000-04:002009-03-09T09:44:00.000-04:00This is awesome!This is awesome!Anonymousnoreply@blogger.com