"Adam Funk" > wrote in message ...
| 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?

Not in my experience. I don't know of any way to tell whether
the canned ones or the jarred ones are softer, harder, bonier
or less bony. Total crap shoot, but they all taste pretty much
the same. If the bones bother you (they bother me occasionally)
use the tube paste; pretty much the same; the two ones around
here are Roland and Giovanni's; the Roland is considerably purer.

pavane