notbob wrote:
>
> On 2003-11-19, Steve Wertz > wrote:
> > Why are some anchovies rolled around a caper? Is there some sort of
> > special presentation or dish these are used for?
> >
> > Yeah - they look cool, but I don't see anyway to use or present them
> > whole like that. Usually you'd chop them at least slightly before
> > adding to a dish, no?
>
> No. Some people actually enjoy anchovies rude. I used to eat
> anchovie/capers right out of the bottle. The caper provides a tart,
> vinegary, counterpoint to the salty, oily, texture of the fish.
> Later, I discovered salt-packed anchovies were less salty than
> oil-packed. Counter-intuitive, I know, but that's the reality of it.
> Unfortunately, it turns out anchovies are nuclear death to gout
> sufferers, one of which I turned out to be, undoubtedly in no small
> part due to my lil' stinkin' fish addiction.

But, primarily due to your genetic predisposition to gout.
>
> nb