"Omelet" > wrote in message
news
> In article >,
> "brooklyn1" > wrote:
>
>> "Giusi" > wrote in message
>> ...
>> >
>> > "Omelet" > ha scritto nel messaggio
>> > news >> >> Both can add an indescribable richness to some recipes.
>> >> I'm wondering if they are interchangeable.
>> >>
>> >> Thoughts?
>> >>
>> >>
>> > No. Taste them side by side. Even just smell them. Also one is
>> > fermented
>> > and the other merely salted.
>> >
>> >
>> Not true. Fermented anchovy is readily available... in fact most of the
>> world population consumes the fermented version, probably 10 : 1.
>> Fermented
>> anchovy is used in many oriental recipes, together with oyster sauce or
>> each
>> alone... there is no reason one can't be substituted for the other.
>> Fermented anchovy is an ingredeint in many everyday condiments.
>>
>> http://en.wikipedia.org/wiki/Worcestershire_sauce
>>
>> oyster sauce
>> A dark-brown sauce consisting of oysters, brine and soy sauce cooked
>> until
>> thick and concentrated. It's a popular Asian seasoning used to prepare a
>> multitude of dishes (particularly STIR-FRIES) and as a table CONDIMENT.
>> Oyster sauce imparts a richness to dishes without overpowering their
>> natural
>> flavor. It's available in many supermarkets and all Asian markets.
>>
>> © Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
>> LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.
>>
>>
>> begin 666 x.gif
>> M1TE&.#EA`0`!`)'_`/___P```)F9F0```"'Y! $```(`+ `````!``$```("
>> $5 $`.P``
>> `
>> end
>
> Interesting stuff, thanks Sheldon!
>
> I'm still contemplating what to do with those two cans of Anchovies I
> have in the pantry.
>

I'd suck them down au jus with 2nis. Save the oil to drizzle over a ripe
sliced tomato with a squeeze of lemon