To: lainie; HairOfTheDog
I agree...a LITTLE amount, and they have to be chopped very, very small.Interesting, I'll have to try that, would be a nice way to enjoy the saltiness without it being so strong. I've always just used the whole strip filets from a can, but I love all kinds of seafood.
Am told that anchovies are as common in Asian versions of pizza as pepperoni is over here.
2,181 posted on
10/03/2005 10:34:05 AM PDT by
Diddle E. Squat
("I'm quitting the GOP! (Again!)" - Eeyore. Join the Self-Annointed Martyr Party!)
To: Diddle E. Squat
I like your tag, but I'd make one change...if you call it The Self Important Martyr Party, you get the apt acronym of SIMP.
2,194 posted on
10/03/2005 10:38:38 AM PDT by
EllaMinnow
(The Florida Police Benevolent Association proudly supports Charlie Crist for Governor!)
To: Diddle E. Squat
Am told that anchovies are as common in Asian versions of pizza as pepperoni is over here.That wouldn't surprise me. The use of fish sauce in Thai food is common, and it's made from processed anchovies too, I think. Ever since I had puttanesca sauce over linguine years ago, I've been an anchovy fan. It's a great way to add salt and a little flavor to your cooking. ...I'm a "less is more" person though. :-)
Knowing how well anchovy goes with hot peppers, I'd like to try that combo on pizza.
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