On 2010-02-12, Omelet wrote:

> Never thought of trying anchovie paste. I'm just learning to cook with
> the canned ones. It does add a "something savory" to anything you add
> it to for sure.

The only problem with the anchovies I use (in glass jars) is that they
include tiny bones. I guess the bones in canned ones are softer?


--
Oh, I am just a student, sir, and I only want to learn
But it's hard to read through the rising smoke
of the books that you want to burn
[Phil Ochs]