"Neil" > wrote in message
oups.com...
> Do you have good anchovies, or those greasy things in 2.5-ounce tins
> imported from Morocco?
>
> Good ones--usually Italian--if they are packed in salt, can be stored .
> . . well . . . for months in the refrigerator.
>
> To enjoy: rinse the salt off, split the belly with a paring knife,
> throw out the guts and pull the spine out, rinse again, and . . .
> mmmmmmmmm
>
> Neil
>
> PS: drag the spines through flour and deep fly them in olive oil until
> they're golden. mmmmmmmmMMMMMMM
>

Now that last idea sounds GREAT! I will try it soon.


--
Peter Aitken

Remove the crap from my email address before using.