On Sun, 28 Sep 2014 22:40:21 -0600, Janet Bostwick
> wrote:

> On Sun, 28 Sep 2014 17:25:13 -0700, sf > wrote:
>
> >On Sun, 28 Sep 2014 15:34:13 -0700 (PDT), Bryan-TGWWW
> > wrote:
> >
> >> And cured only with salt, not with nitrites. The main character in my book
> >> loves all things anchovy, including pizza, which I have yet to try, but I
> >> plan to sometime.
> >
> >Do you cook with them? Apparently they melt and become the special
> >something that makes Nona's version of whatever it is stand out.
>
> Yes, cook with them. Puttanesca sauce comes immediately to mind.
> Janet US

If I've ever made that, it was once... a long time ago.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.