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Anchovy poll

Moderators: Jenise, Robin Garr, David M. Bueker

Anchovies, yay or nay

Love’m
8
44%
Hate’m
2
11%
Ho hum
0
No votes
They have their place
3
17%
Depends on the quality
5
28%
What’s an anchovy?
0
No votes
 
Total votes : 18
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Barb Downunder

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Anchovy poll

by Barb Downunder » Sat Oct 20, 2018 6:09 am

So I just opened some Ortiz anchovies for a salad dressing.
I just bought them and was interested to taste as there had been a lot of hype about how good they are in the food porn press. The price had put me off and I’ve been using Cuca brand on the advice of bothe a local chef with a Spanish bent, and a highly respected Spanish providore. And they are very good, certainly vastly better than the run of the mill tinned varieties available., and better than the Italian ones I have tried. When I get some Cuca ones In a day or two I will do a tasting.
At more than double the price Ortiz will need to be seriously better, but hey how many do we use.

I’m an anchovy woman, if I’m out for pizza with someone and they order ”hold the anchovies p” I say put those on mine!LOL
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Bill Spohn

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Re: Anchovy poll

by Bill Spohn » Sat Oct 20, 2018 11:55 am

Anchovies are like many other things that people like to say they hate when they really don't.

They tend to think of whole anchovies sitting on a pizza and their consideration of them ends there, without thought (nor usually knowledge of) the umami hit that they give to food when they are added without signaling their presence as chunks of fish.
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Jenise

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Re: Anchovy poll

by Jenise » Sat Oct 20, 2018 12:14 pm

I like fish, but I don't like fishy fish and some anchovies cross that line for me. The best I've had were cured in salt, and that's about flavor but it's also about the drier, chewier texture, which I prefer. (Hey, once while doing a course at the Culinary Institute in Napa, I got the job of cleaning a huge 2 pound can of them. My hands stunk for days.)
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov
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Robin Garr

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Re: Anchovy poll

by Robin Garr » Sat Oct 20, 2018 4:18 pm

Before I quit eating animals, I loved anchovies. Fresh, salted, whatever. Even on pizza. Even snacking on a couple straigh out of the can. 8)
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Bill Spohn

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Re: Anchovy poll

by Bill Spohn » Sat Oct 20, 2018 4:55 pm

Mmmm - rolled up around a caper!
All the food groups.

Image
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Paul Winalski

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Re: Anchovy poll

by Paul Winalski » Sun Oct 21, 2018 2:51 pm

I'm with the J. Geils Band -- "no anchovies, please."

-Paul W.
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Robin Garr

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Re: Anchovy poll

by Robin Garr » Sun Oct 21, 2018 4:32 pm

Robin Garr wrote:Before I quit eating animals, I loved anchovies. Fresh, salted, whatever. Even on pizza. Even snacking on a couple straight out of the can. 8)
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Peter May

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Re: Anchovy poll

by Peter May » Mon Oct 22, 2018 8:28 am

I only use them for two dishes, Putanesca sauce and pizza. Small dark in oil in tins.

The pizza chain I go to has changed their pizza after decades from the small dark one to a larger white one that tastes of fish and they don't give the proper taste to me.
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Bill Spohn

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Re: Anchovy poll

by Bill Spohn » Mon Oct 22, 2018 12:00 pm

Other uses:

'proper' Caesar salad dressing

anchoiade as the underlay to pissaladiere

broken up in sauteed mushroom dishes

Worcestershire sauce (which is based on anchovy)

in my rolled up butterflied leg of lamb (anchovies, garlic, rosemary, shallots, and lemon zest stuffing)

as a component of black olive tapenade

anchovy butter in one of my fave appie sandwiches (radish slices on bread spread with the butter)

in potato salad mayo

You can't even tell there are anchovies in many of those uses.
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Dale Williams

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Re: Anchovy poll

by Dale Williams » Mon Oct 22, 2018 4:43 pm

The Ortiz anchovies are very good, haven't had in a while. .

We keep a large jar (a bit larger than a pint I'd say)of anchovies at all times. Use for several things listed in Bill's post- leg of lamb, mushrooms, Caesar, pissaladiere. Couple variations on puttanesca.

Don't forget bagna cauda! I often break up a couple and (with a bit of garlic usually) use as an umami base when sauteeing blanched green beans, broccoli, rapini, etc.
Surprised Paul doesn't like, as he's a big Asian cooker- base for fish sauce, used a lot in several cuisines, though usually dried.

And then there's white anchovies (boquerones)
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Jo Ann Henderson

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Re: Anchovy poll

by Jo Ann Henderson » Wed Oct 24, 2018 8:03 pm

Jenise wrote:I like fish, but I don't like fishy fish and some anchovies cross that line for me. The best I've had were cured in salt, and that's about flavor but it's also about the drier, chewier texture, which I prefer.

I'm with her!
"...To undersalt deliberately in the name of dietary chic is to omit from the music of cookery the indispensable bass line over which all tastes and smells form their harmonies." -- Robert Farrar Capon
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Matilda L

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Re: Anchovy poll

by Matilda L » Sat Nov 10, 2018 2:06 am

I agree with Peter - puttanesca, and pizza, delizioso! I'm open to a little anchovy in other things too. I used to make wiener schnitzel with anchovy paste under the crumb layer but I haven't made schnitzel for years.
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Tom NJ

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Re: Anchovy poll

by Tom NJ » Wed Nov 14, 2018 1:36 pm

Cooking down anchovy filets until they melt into a paste is a great way to start any number of dishes, not just the Italian ones one normally thinks of when this technique is mentioned. Anything that needs an umami boost can benefit from this addition, particularly if your recipe starts by sweating some sort of sofritto.

I prefer the salt cured version myself, but as they've priced themselves out of my range I now primarily rely on tubes of anchovy paste. Although I normally eschew shortcuts like that, I have to say that I don't notice any difference in this case.
"He ordered as one to the Menu born...."
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Bill Spohn

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Re: Anchovy poll

by Bill Spohn » Wed Nov 14, 2018 1:59 pm

I used to have access to 1 pound cans of anchovies packed in coarse salt and used them to make persil anchoiade to make my favourite pissaladiere - a caramelized onion and nicoise onion tart. They are usually shown with some anchovy fillets and olives on top of a bed of onion. My version has a fairly thick layer of anchoiade right on top of the pastry, with the onions and olives on top.

Bottle of good Bandol Rose and a chair in the shade and you are set for the afternoon!

I can dig up the recipe if anyone wants it.
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Jenise

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Re: Anchovy poll

by Jenise » Wed Nov 14, 2018 5:07 pm

Bill Spohn wrote:I used to have access to 1 pound cans of anchovies packed in coarse salt and used them to make persil anchoiade to make my favourite pissaladiere - a caramelized onion and nicoise onion tart. They are usually shown with some anchovy fillets and olives on top of a bed of onion. My version has a fairly thick layer of anchoiade right on top of the pastry, with the onions and olives on top.

Bottle of good Bandol Rose and a chair in the shade and you are set for the afternoon!

I can dig up the recipe if anyone wants it.


I would think you'd be able to get something like that at Bosa. No?
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov
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Bill Spohn

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Re: Anchovy poll

by Bill Spohn » Wed Nov 14, 2018 5:30 pm

Bosa has half kilo size I think, but my source used to be Portuguese anchovies, very flavourful. Haven't seen them in quite awhile. Never mind, I'll make that dish next summer with whatever I can get and you can pass judgement on whether it exceeds your anchovy tolerance! Hmm...anchovy terrine....
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Barb Downunder

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Re: Anchovy poll

by Barb Downunder » Thu Nov 15, 2018 4:06 am

Bill Spohn wrote:I used to have access to 1 pound cans of anchovies packed in coarse salt and used them to make persil anchoiade to make my favourite pissaladiere - a caramelized onion and nicoise onion tart. They are usually shown with some anchovy fillets and olives on top of a bed of onion. My version has a fairly thick layer of anchoiade right on top of the pastry, with the onions and olives on top.

Bottle of good Bandol Rose and a chair in the shade and you are set for the afternoon!

I can dig up the recipe if anyone wants it.


Ahh, we could be friends,
Would love your recipe please Bill.
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Jenise

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Re: Anchovy poll

by Jenise » Thu Nov 15, 2018 9:07 am

Speaking of little fiddies, today I signed up for Tuna Club 2018. Yes, indeedy. I'm going to spend Thanksgiving weekend in a warehouse canning a whole school of tuna in exchange for cases of same to bring home.
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov
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Bill Spohn

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Re: Anchovy poll

by Bill Spohn » Thu Nov 15, 2018 1:04 pm

Better get a T shirt to wear to the factory declaring yourself a 'No Skipjack' zone!
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Jenise

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Re: Anchovy poll

by Jenise » Thu Nov 15, 2018 1:57 pm

:) Not a factory though. A grange (small town meeting hall). They can the tuna in glass jars--it's the best canned tuna I've ever had.
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov
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Bill Spohn

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Re: Anchovy poll

by Bill Spohn » Sun Nov 18, 2018 3:32 pm

Jenise wrote::) Not a factory though. A grange (small town meeting hall).


Ahh - that's what you meant when you said you were going to a Grange tasting.... :twisted:

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