On Wed, 05 Aug 2009 20:44:05 GMT, brooklyn1 wrote:

> Btw, all anchovy are fermented, it's just a matter of degree...
> fermented is a culinary term that sounds nicer than rotted.

You get more ridiculous every day. Canned/bottled anchovies are
*not* fermented.

Maybe you need to post a reference to that claim...

.... Yeah, I didn't think so.

Go away.

-sw

I made something very similar recently, inspired by Lynne Rossetto
Kasper's syndicated column (The Splendid Table):

http://www.scrippsnews.com/node/44784

Both recipes could be considered as variations of Bagna Cauda, a
versatile dip or spread from the Italian Piedmont. The recipe quoted by
Kasper uses lemon juice instead of vinegar, and omits the carrot. We
made a dinner out of it, spreading the stuff on slices of crusty
baguette.

Cindy usually winces at the mere thought of anchovies, but she approved.
One reason is that I did not use the heavily salted canned anchovies
found in grocery stores. We were in The Spanish Table, a Seattle shop
that specializes in imported European foods, and we splurged on some
Spanish anchovies. These were in the refrigerator case, packed in a
plastic tray and a much lighter oil, and were almost white. The taste
was quite unlike the cheap ones: less salty, more delicate, sweet and
savory. Reminded me a bit of the high quality herring we encountered in
Holland. Great stuff if you can find it.

In article >,
koko > wrote:

> Here is one of my most favorite anchovie recipes.
> I'm not a big fan of oyster sauce but I do use it in some recipes.
>
> @@@@@ Now You're Cooking! Export Format
>
> Parsley Salad
>
> salads/dressing
>
> 1-1/4 cups carrot, shredded
> 1-1/2 cups italian parsley, rough-chopped
> 1 tin anchovies in oil, rough-chopped
> 1 clove elephant garlic, thin-sliced
> 1/4 cup evoo
> 1/4 cup red wine vinegar
> salt & pepper to taste
>
> In a bowl, you shred a carrot, layer the chopped parsley, a pinch of
> coarse salt, the chopped anchovies _AND_ the oil they were packed in.
> Then you thin-slice (using a potato peeler) the elephant garlic. Add
> in
> the EVOO and vinegar to assist in breaking down the parsley, salt and
> pepper to taste, cover and set aside in refrigerator to allow all the
> flavors to meld.
>
> Notes: The Ranger
>
>
> ** Exported from Now You're Cooking! v5.84 **

--
Julian Vrieslander

Anchovies are also a key ingredient in spaghetti puttanesca, my favorite
pasta dish. I've posted a good recipe for it in RFC. Google and ye
shall find.

I would not substitute oyster sauce in this recipe. But a lot of Asian
noodle dishes use oyster sauce, and those might be considered distant
cousins.

--
Julian Vrieslander

Omelet wrote:

> Both can add an indescribable richness to some recipes.
> I'm wondering if they are interchangeable.
>
> Thoughts?

No, I wouldn't say they're interchangeable. IMHO, they have unique
flavors of their own...
--
Cheers
Chatty Cathy

> Both recipes could be considered as variations of Bagna Cauda, a
> versatile dip or spread from the Italian Piedmont.

One key difference that I forgot to mention: both of the cited recipes
are cold preps, while Bagna Cauda is usually served hot.

--
Julian Vrieslander

Omelet wrote:
> In article >,
> "Jean B." > wrote:
>
>> Omelet wrote:
>>> In article >,
>>> "Jean B." > wrote:
>>>
>>>> Omelet wrote:
>>>>> In article >,
>>>>> "brooklyn1" > wrote:
>>>>>
>>>>>>> I'm still contemplating what to do with those two cans of Anchovies I
>>>>>>> have in the pantry.
>>>>>>>
>>>>>> I'd suck them down au jus with 2nis. Save the oil to drizzle over a
>>>>>> ripe
>>>>>> sliced tomato with a squeeze of lemon
>>>>> Oof. I can't handle that much salt...
>>>>>
>>>>> I'll most likely turn them into salad dressing.
>>>> My dressing, anyway, is still VERY salty.
>>> Dressings generally are. One can always tweak it, or use less of it on
>>> a larger volume of greens...
>>>
>>> Please post it?
>> Okay, but I warned you. And the whole point is the absolute
>> strength here, the pungency.
>>
>> Dorothy B's Romaine with Anchovy Dressing
>>
>> This dressing is VERY strong but VERY good. I¹m not a great
>> anchovy fan, so it's interesting that I like this salad a lot.
>> Jean B., Dorothy's daughter.
>>
>> 8 anchovies
>> 3 Tbsp oil (NOT from anchovies)
>> 3 Tbsp wine vinegar (I think we used red)
>>
>> 1 head romaine, torn and chilled
>> 2 Tbsp herb-flavored crumbs or a lot of homemade herb croutons
>>
>> Puree anchovies, oil, and vinegar in blender or mini processor.
>> Serve over lettuce, tossing with crumbs or croutons.
>
> Hm. I've been contemplating purchasing some commercial boxed croutons.
> They are good as an onion soup topper and I'm still sans oven, I lack
> the equipment to make my own. :-) Imho, there is no shame in buying
> them. I ran across some roast beef stock in the freezer earlier today.
>
> That sounds interesting and I love Romaine lettuce.
>
> Thank you. :-)

You can make croutons on the stove!

You're welcome.

--
Jean B.

"ChattyCathy" > wrote in message
...
> Omelet wrote:
>
>> Both can add an indescribable richness to some recipes.
>> I'm wondering if they are interchangeable.
>>
>> Thoughts?
>
> No, I wouldn't say they're interchangeable. IMHO, they have unique
> flavors of their own...
>
>
Someone who actually knows how to cook would ask what version of anchovy,
what version of oyster sauce, and most importantly what dish... but in a
general sense of course they're interchangeable, most condiments are
interchangeble, like how one can choose mayo or mustard for a ham sandwich,
in fact both can be used together.... like how anchovy or salmon cavier are
interchangeable on an egg salad sandwich, or both. Most ingredients of a
catagory are interchangeble like subbing orange marmalade for raspberry jam
on a chocolate torte. Cathy, you really need to experiment with cooking
something other than grilled shrimp... perhaps try your hand at tube steak,
don't laugh, there are myriad condiments that are interchangeble on tube
steak, and many/most all at once.

On Wed, 05 Aug 2009 20:58:42 -0400, Jean B. wrote:

> Omelet wrote:
>> In article >,
>> "Jean B." > wrote:
>>
>>> Omelet wrote:
>>>> In article >,
>>>> "brooklyn1" > wrote:
>>>>
>>>>>> I'm still contemplating what to do with those two cans of Anchovies I
>>>>>> have in the pantry.
>>>>>>
>>>>> I'd suck them down au jus with 2nis. Save the oil to drizzle over a ripe
>>>>> sliced tomato with a squeeze of lemon
>>>> Oof. I can't handle that much salt...
>>>>
>>>> I'll most likely turn them into salad dressing.
>>> My dressing, anyway, is still VERY salty.
>>
>> Dressings generally are. One can always tweak it, or use less of it on
>> a larger volume of greens...
>>
>> Please post it?
>
> Okay, but I warned you. And the whole point is the absolute
> strength here, the pungency.
>
> Dorothy B's Romaine with Anchovy Dressing
>
> This dressing is VERY strong but VERY good. I¢m not a great
> anchovy fan, so it's interesting that I like this salad a lot.
> Jean B., Dorothy's daughter.
>
> 8 anchovies
> 3 Tbsp oil (NOT from anchovies)
> 3 Tbsp wine vinegar (I think we used red)
>
> 1 head romaine, torn and chilled
> 2 Tbsp herb-flavored crumbs or a lot of homemade herb croutons
>
> Puree anchovies, oil, and vinegar in blender or mini processor.
> Serve over lettuce, tossing with crumbs or croutons.

i'm saving this just in case.

your pal,
blake

On Thu, 6 Aug 2009 12:15:43 -0400, blake murphy
> wrote:

>i'm saving this just in case.

Being prepared again, I see. Once a scout always a scout!

--
I love cooking with wine.
Sometimes I even put it in the food.

blake murphy wrote:
> On Wed, 05 Aug 2009 20:58:42 -0400, Jean B. wrote:
>
>> Omelet wrote:
>>> In article >,
>>> "Jean B." > wrote:
>>>
>>>> Omelet wrote:
>>>>> In article >,
>>>>> "brooklyn1" > wrote:
>>>>>
>>>>>>> I'm still contemplating what to do with those two cans of Anchovies I
>>>>>>> have in the pantry.
>>>>>>>
>>>>>> I'd suck them down au jus with 2nis. Save the oil to drizzle over a ripe
>>>>>> sliced tomato with a squeeze of lemon
>>>>> Oof. I can't handle that much salt...
>>>>>
>>>>> I'll most likely turn them into salad dressing.
>>>> My dressing, anyway, is still VERY salty.
>>> Dressings generally are. One can always tweak it, or use less of it on
>>> a larger volume of greens...
>>>
>>> Please post it?
>> Okay, but I warned you. And the whole point is the absolute
>> strength here, the pungency.
>>
>> Dorothy B's Romaine with Anchovy Dressing
>>
>> This dressing is VERY strong but VERY good. I¢m not a great
>> anchovy fan, so it's interesting that I like this salad a lot.
>> Jean B., Dorothy's daughter.
>>
>> 8 anchovies
>> 3 Tbsp oil (NOT from anchovies)
>> 3 Tbsp wine vinegar (I think we used red)
>>
>> 1 head romaine, torn and chilled
>> 2 Tbsp herb-flavored crumbs or a lot of homemade herb croutons
>>
>> Puree anchovies, oil, and vinegar in blender or mini processor.
>> Serve over lettuce, tossing with crumbs or croutons.
>
> i'm saving this just in case.
>
> your pal,
> blake

If you are ever in the mood for anchovies, and you want something
REALLY strong, this may hit the spot.

--
Jean B.

In article >,
Sqwertz > wrote:

> On Wed, 05 Aug 2009 14:27:24 -0500, Omelet wrote:
>
> > In article >,
> > Sqwertz > wrote:
> >
> >> On Wed, 5 Aug 2009 12:48:32 +0200, Giusi wrote:
> >>
> >>> "Omelet" > ha scritto nel messaggio
> >>> news > >>>> Both can add an indescribable richness to some recipes.
> >>>> I'm wondering if they are interchangeable.
> >>>>
> >>>> Thoughts?
> >>>> --
> >>>> Peace! Om
> >>>
> >>> No. Taste them side by side. Even just smell them. Also one is
> >>> fermented
> >>> and the other merely salted.
> >>
> >> Canned anchovies are not fermented. Fish sauce, yes, bot not canned
> >> or pastes.
> >>
> >> Believe me, I have more fermented fish products than anyone here,
> >> and canned anchovies are not one of them - by FAR.
> >
> > I could do with some recommendations...
> >
> > Please?
>
> Recomendations for ... what? I already turned you onto the good
> oyster sauces. And anchovies are anchovies.

Fermented fish products. I've yet to try any but most likely have some
on file from you.

>
> > And one of these years, I'd love to get together with you and go
> > shopping at MT.
>
> Promises, promises. I'm there twice a month.
>
> -sw

You don't drive. Austin traffic sucks and I'm reluctant to brave it more
than a couple of times per year. ;-p You want to do the driving?
I'll let you.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

In article

s.net>,
Julian Vrieslander > wrote:

> Anchovies are also a key ingredient in spaghetti puttanesca, my favorite
> pasta dish. I've posted a good recipe for it in RFC. Google and ye
> shall find.
>
> I would not substitute oyster sauce in this recipe. But a lot of Asian
> noodle dishes use oyster sauce, and those might be considered distant
> cousins.

Thanks for the sane input. ;-)
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

In article >,
ChattyCathy > wrote:

> Omelet wrote:
>
> > Both can add an indescribable richness to some recipes.
> > I'm wondering if they are interchangeable.
> >
> > Thoughts?
>
> No, I wouldn't say they're interchangeable. IMHO, they have unique
> flavors of their own...

Thanks.

I'm considering pureeing Anchovie in it's own canned sauce so I can
control it's addition to other flavors better.

Call me insane. It's ok. ;-)
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

In article >,
"Jean B." > wrote:

> You can make croutons on the stove!
>
> You're welcome.
>
> --
> Jean B.

Or do like mom did and just air dry them, then treat them after they
were dry.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

In article >,
blake murphy > wrote:

> On Wed, 05 Aug 2009 20:58:42 -0400, Jean B. wrote:
>
> > Omelet wrote:
> >> In article >,
> >> "Jean B." > wrote:
> >>
> >>> Omelet wrote:
> >>>> In article >,
> >>>> "brooklyn1" > wrote:
> >>>>
> >>>>>> I'm still contemplating what to do with those two cans of Anchovies I
> >>>>>> have in the pantry.
> >>>>>>
> >>>>> I'd suck them down au jus with 2nis. Save the oil to drizzle over a
> >>>>> ripe
> >>>>> sliced tomato with a squeeze of lemon
> >>>> Oof. I can't handle that much salt...
> >>>>
> >>>> I'll most likely turn them into salad dressing.
> >>> My dressing, anyway, is still VERY salty.
> >>
> >> Dressings generally are. One can always tweak it, or use less of it on
> >> a larger volume of greens...
> >>
> >> Please post it?
> >
> > Okay, but I warned you. And the whole point is the absolute
> > strength here, the pungency.
> >
> > Dorothy B's Romaine with Anchovy Dressing
> >
> > This dressing is VERY strong but VERY good. I¢m not a great
> > anchovy fan, so it's interesting that I like this salad a lot.
> > Jean B., Dorothy's daughter.
> >
> > 8 anchovies
> > 3 Tbsp oil (NOT from anchovies)
> > 3 Tbsp wine vinegar (I think we used red)
> >
> > 1 head romaine, torn and chilled
> > 2 Tbsp herb-flavored crumbs or a lot of homemade herb croutons
> >
> > Puree anchovies, oil, and vinegar in blender or mini processor.
> > Serve over lettuce, tossing with crumbs or croutons.
>
> i'm saving this just in case.
>
> your pal,
> blake

I certainly saved it!!!
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

In article >,
"Jean B." > wrote:

> >> Puree anchovies, oil, and vinegar in blender or mini processor.
> >> Serve over lettuce, tossing with crumbs or croutons.
> >
> > i'm saving this just in case.
> >
> > your pal,
> > blake
>
> If you are ever in the mood for anchovies, and you want something
> REALLY strong, this may hit the spot.
>
> --
> Jean B.

Sometimes strong is not such a bad thing. ;-d
After all, I DO use the occasional Wylers cube... <g>
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

Omelet wrote:
>
> Both can add an indescribable richness to some recipes.
> I'm wondering if they are interchangeable.
>
> Thoughts?
> --
> Peace! Om
>
>

Not really. They are two entirely different flavours.
Fish sauce and anchovies might be a *bit* more interchangeable although
they are different as well.

On Aug 5, 2:52*pm, Omelet > wrote:
> In article >,
>
>
>
> *"brooklyn1" > wrote:
> > "Giusi" > wrote in message
> ...
>
> > > "Omelet" > ha scritto nel messaggio
> > >news > > >> Both can add an indescribable richness to some recipes.
> > >> I'm wondering if they are interchangeable.
>
> > >> Thoughts?
>
> > > No. *Taste them side by side. *Even just smell them. *Also one is
> > > fermented
> > > and the other merely salted.
>
> > Not true. *Fermented anchovy is readily available... in fact most of the
> > world population consumes the fermented version, probably 10 : 1. *Fermented
> > anchovy is used in many oriental recipes, together with oyster sauce or each
> > alone... there is no reason one can't be substituted for the other.
> > Fermented anchovy is an ingredeint in many everyday condiments.
>
> >http://en.wikipedia.org/wiki/Worcestershire_sauce
>
> > oyster sauce
> > A dark-brown sauce consisting of oysters, brine and soy sauce cooked until
> > thick and concentrated. It's a popular Asian seasoning used to prepare a
> > multitude of dishes (particularly STIR-FRIES) and as a table CONDIMENT.
> > Oyster sauce imparts a richness to dishes without overpowering their natural
> > flavor. It's available in many supermarkets and all Asian markets.
>
> > © Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
> > LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.
>
> > begin 666 x.gif
> > M1TE&.#EA`0`!`)'_`/___P```)F9F0```"'Y! $```(`+ `````!``$```("
> > $5 $`.P``
> > `
> > end
>
> Interesting stuff, thanks Sheldon!
>
> I'm still contemplating what to do with those two cans of Anchovies I
> have in the pantry.

Put them on salad. or make Pasta alla Norma from last month's Cook's
Illustrated. Basically they mashed a couple of fillets and added them
to the red sauce to give it depth.

maxine in ri

"Omelet" > wrote:
>
> I'm considering pureeing Anchovie in it's own canned sauce so I can
> control it's addition to other flavors better.
>
>
Wait a minute, I'm getting confused by your posts... what canned anchovy
sauce... I've never seen tinned anchovy packed in anything other than oil.
And salted anchovy are packed dry, in salt, typically sold in small glass
jars. Are you sure you are talking anchovy?

Omelet wrote:
> In article >,
> "Jean B." > wrote:
>
>>>> Puree anchovies, oil, and vinegar in blender or mini processor.
>>>> Serve over lettuce, tossing with crumbs or croutons.
>>> i'm saving this just in case.
>>>
>>> your pal,
>>> blake
>> If you are ever in the mood for anchovies, and you want something
>> REALLY strong, this may hit the spot.
>>
>> --
>> Jean B.
>
> Sometimes strong is not such a bad thing. ;-d
> After all, I DO use the occasional Wylers cube... <g>

Splork!

--
Jean B.

brooklyn1 wrote:

> Cathy, you really need to experiment with
> cooking something other than grilled shrimp...

Perhaps you should learn to cook... anything. BTW, chucking some SPAM in
a pan doesn't count.
--
Cheers
Chatty Cathy

"ChattyCathy" wrote:
> brooklyn1 wrote:
>
>> Cathy, you really need to experiment with
>> cooking something other than grilled shrimp...
>
> Perhaps you should learn to cook... anything. BTW, chucking some SPAM in
> a pan doesn't count.
>
>
I'm sure your husband cooks your shrimp, same as he maintans the r.f.c web
site.

brooklyn1 wrote:

>
> "ChattyCathy" wrote:
>> brooklyn1 wrote:
>>
>>> Cathy, you really need to experiment with
>>> cooking something other than grilled shrimp...
>>
>> Perhaps you should learn to cook... anything. BTW, chucking some SPAM
>> in a pan doesn't count.
>>
>>
> I'm sure your husband cooks your shrimp, same as he maintans the r.f.c
> web site.

It's posts like this that keep you out of my killfile. Anyway, enjoy
your SPAM tonight...

<still laughing>
--
Cheers
Chatty Cathy

On Thu, 06 Aug 2009 14:19:50 -0400, Jean B. wrote:

> blake murphy wrote:
>> On Wed, 05 Aug 2009 20:58:42 -0400, Jean B. wrote:
>>
>>> Omelet wrote:
>>>> In article >,
>>>> "Jean B." > wrote:
>>>>
>>>>> Omelet wrote:
>>>>>> In article >,
>>>>>> "brooklyn1" > wrote:
>>>>>>
>>>>>>>> I'm still contemplating what to do with those two cans of Anchovies I
>>>>>>>> have in the pantry.
>>>>>>>>
>>>>>>> I'd suck them down au jus with 2nis. Save the oil to drizzle over a ripe
>>>>>>> sliced tomato with a squeeze of lemon
>>>>>> Oof. I can't handle that much salt...
>>>>>>
>>>>>> I'll most likely turn them into salad dressing.
>>>>> My dressing, anyway, is still VERY salty.
>>>> Dressings generally are. One can always tweak it, or use less of it on
>>>> a larger volume of greens...
>>>>
>>>> Please post it?
>>> Okay, but I warned you. And the whole point is the absolute
>>> strength here, the pungency.
>>>
>>> Dorothy B's Romaine with Anchovy Dressing
>>>
>>> This dressing is VERY strong but VERY good. I¢m not a great
>>> anchovy fan, so it's interesting that I like this salad a lot.
>>> Jean B., Dorothy's daughter.
>>>
>>> 8 anchovies
>>> 3 Tbsp oil (NOT from anchovies)
>>> 3 Tbsp wine vinegar (I think we used red)
>>>
>>> 1 head romaine, torn and chilled
>>> 2 Tbsp herb-flavored crumbs or a lot of homemade herb croutons
>>>
>>> Puree anchovies, oil, and vinegar in blender or mini processor.
>>> Serve over lettuce, tossing with crumbs or croutons.
>>
>> i'm saving this just in case.
>>
>> your pal,
>> blake
>
> If you are ever in the mood for anchovies, and you want something
> REALLY strong, this may hit the spot.

i'm not afraid of strong flavors. i'm trying to think of something to use
it on.

your pal,
blake

On Fri, 07 Aug 2009 09:11:16 +0200, ChattyCathy wrote:

> brooklyn1 wrote:
>
>> Cathy, you really need to experiment with
>> cooking something other than grilled shrimp...
>
> Perhaps you should learn to cook... anything. BTW, chucking some SPAM in
> a pan doesn't count.

but the herd of cats loves it!

your pal,
blake

blake murphy wrote:

> On Fri, 07 Aug 2009 09:11:16 +0200, ChattyCathy wrote:
>
>> brooklyn1 wrote:
>>
>>> Cathy, you really need to experiment with
>>> cooking something other than grilled shrimp...
>>
>> Perhaps you should learn to cook... anything. BTW, chucking some SPAM
>> in a pan doesn't count.
>
> but the herd of cats loves it!

Not so sure. Our cats won't eat it; maybe they have a little
more 'class'...

--
Cheers
Chatty Cathy

"ChattyCathy" > wrote in message
...
> brooklyn1 wrote:
>
>>
>> "ChattyCathy" wrote:
>>> brooklyn1 wrote:
>>>
>>>> Cathy, you really need to experiment with
>>>> cooking something other than grilled shrimp...
>>>
>>> Perhaps you should learn to cook... anything. BTW, chucking some SPAM
>>> in a pan doesn't count.
>>>
>>>
>> I'm sure your husband cooks your shrimp, same as he maintans the r.f.c
>> web site.
>
> It's posts like this that keep you out of my killfile. Anyway, enjoy
> your SPAM tonight...
>
> <still laughing>
>
>
I see I mistyped, my bad... I meant to type *mantains*... I'm sure he
mantains you very well indeed! LOL

Actually you're close, no SPAM though... however Boar's Head olive loaf on
seeded rye with Land O Lakes yellow 'merican and Gulden's Spicy Brown. Ya
know, can I patent SPAM Olive Loaf... I bet it would go over big time... I'm
gonna try it with sliced pimento stuffed olives. I'd not be surprised if
some big muckity mucks from Hormel read rfc. Someone is gonna do a TV spot
with Speedo clad olives high diving from the rim of an olympic sized 2ni
glass into a gelatinous can of SPAM. You just watch and see, one day
they're gonna put my likeness on a box of Wheaties! hehe

In article >,
blake murphy > wrote:

> On Thu, 06 Aug 2009 14:19:50 -0400, Jean B. wrote:
>
> > blake murphy wrote:
> >> On Wed, 05 Aug 2009 20:58:42 -0400, Jean B. wrote:
> >>
> >>> Omelet wrote:
> >>>> In article >,
> >>>> "Jean B." > wrote:
> >>>>
> >>>>> Omelet wrote:
> >>>>>> In article >,
> >>>>>> "brooklyn1" > wrote:
> >>>>>>
> >>>>>>>> I'm still contemplating what to do with those two cans of Anchovies
> >>>>>>>> I
> >>>>>>>> have in the pantry.
> >>>>>>>>
> >>>>>>> I'd suck them down au jus with 2nis. Save the oil to drizzle over a
> >>>>>>> ripe
> >>>>>>> sliced tomato with a squeeze of lemon
> >>>>>> Oof. I can't handle that much salt...
> >>>>>>
> >>>>>> I'll most likely turn them into salad dressing.
> >>>>> My dressing, anyway, is still VERY salty.
> >>>> Dressings generally are. One can always tweak it, or use less of it on
> >>>> a larger volume of greens...
> >>>>
> >>>> Please post it?
> >>> Okay, but I warned you. And the whole point is the absolute
> >>> strength here, the pungency.
> >>>
> >>> Dorothy B's Romaine with Anchovy Dressing
> >>>
> >>> This dressing is VERY strong but VERY good. I¢m not a great
> >>> anchovy fan, so it's interesting that I like this salad a lot.
> >>> Jean B., Dorothy's daughter.
> >>>
> >>> 8 anchovies
> >>> 3 Tbsp oil (NOT from anchovies)
> >>> 3 Tbsp wine vinegar (I think we used red)
> >>>
> >>> 1 head romaine, torn and chilled
> >>> 2 Tbsp herb-flavored crumbs or a lot of homemade herb croutons
> >>>
> >>> Puree anchovies, oil, and vinegar in blender or mini processor.
> >>> Serve over lettuce, tossing with crumbs or croutons.
> >>
> >> i'm saving this just in case.
> >>
> >> your pal,
> >> blake
> >
> > If you are ever in the mood for anchovies, and you want something
> > REALLY strong, this may hit the spot.
>
> i'm not afraid of strong flavors. i'm trying to think of something to use
> it on.
>
> your pal,
> blake

Seems to me that lettuces of any kind would work. :-)
And once in awhile, I actually _want_ something salty!
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

"Omelet" wrote:
>
> And once in awhile, I actually _want_ something salty!
>

I got just the thing.

Do you like the scent of Pinaud Clubman? hehe

In article >,
"brooklyn1" > wrote:

> "Omelet" wrote:
> >
> > And once in awhile, I actually _want_ something salty!
> >
>
> I got just the thing.
>
> Do you like the scent of Pinaud Clubman? hehe

Sorry, but I'll have to google that.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

"Omelet" > wrote in message
news
> In article >,
> "brooklyn1" > wrote:
>
>> "Omelet" wrote:
>> >
>> > And once in awhile, I actually _want_ something salty!
>> >
>>
>> I got just the thing.
>>
>> Do you like the scent of Pinaud Clubman? hehe
>
> Sorry, but I'll have to google that.
>
>
All great products:
http://www.clubmanonline.com/

Sheldon wrote:

> You just watch and see, one day they're gonna put my likeness on a box of
> Wheaties! hehe

Given the choice, I think most people would prefer to see your likeness on
cartons of milk.

Bob

blake wrote about anchovy dressing:

> i'm not afraid of strong flavors. i'm trying to think of something to use
> it on.

Stuff it into black olives.

Bob

"Bob Terwilliger" > wrote in message
...
| Sheldon wrote:
|
| > You just watch and see, one day they're gonna put my likeness on a box of
| > Wheaties! hehe
|
| Given the choice, I think most people would prefer to see your likeness on
| cartons of milk.

I don't like soured milk.

pavane

"pavane" > wrote in message
...
>
> "Bob Terwilliger" > wrote in message
> ...
> | Sheldon wrote:
> |
> | > You just watch and see, one day they're gonna put my likeness on a box
> of
> | > Wheaties! hehe
> |
> | Given the choice, I think most people would prefer to see your likeness
> on
> | cartons of milk.

Your images are on post office walls... Bobby and Schmoo. LOL

> I don't like soured milk.
>
>
That's like sour grapes... the irony! LOL

In article >,
"brooklyn1" > wrote:

> "Omelet" > wrote in message
> news
> > In article >,
> > "brooklyn1" > wrote:
> >
> >> "Omelet" wrote:
> >> >
> >> > And once in awhile, I actually _want_ something salty!
> >> >
> >>
> >> I got just the thing.
> >>
> >> Do you like the scent of Pinaud Clubman? hehe
> >
> > Sorry, but I'll have to google that.
> >
> >
> All great products:
> http://www.clubmanonline.com/

That was different. <g>
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

In article >,
"Bob Terwilliger" > wrote:

> Sheldon wrote:
>
> > You just watch and see, one day they're gonna put my likeness on a box of
> > Wheaties! hehe
>
> Given the choice, I think most people would prefer to see your likeness on
> cartons of milk.
>
> Bob

<laughs> That was mean, but still funny!
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

In article >,
"brooklyn1" > wrote:

> "pavane" > wrote in message
> ...
> >
> > "Bob Terwilliger" > wrote in message
> > ...
> > | Sheldon wrote:
> > |
> > | > You just watch and see, one day they're gonna put my likeness on a box
> > of
> > | > Wheaties! hehe
> > |
> > | Given the choice, I think most people would prefer to see your likeness
> > on
> > | cartons of milk.
>
> Your images are on post office walls... Bobby and Schmoo. LOL
>
> > I don't like soured milk.
> >
> >
> That's like sour grapes... the irony! LOL

Irony is one of the finest forms of subtle humor.

Good tag. <g>
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

On Fri, 7 Aug 2009 23:00:22 -0700, Bob Terwilliger wrote:

> Sheldon wrote:
>
>> You just watch and see, one day they're gonna put my likeness on a box of
>> Wheaties! hehe
>
> Given the choice, I think most people would prefer to see your likeness on
> cartons of milk.
>
> Bob

<snort>

maybe someday his cats will post a poster with his photo on telephones, a
little flyer reading 'have you seen...' - just to throw the police off the
scent.

your pal,
blake

On Thu, 06 Aug 2009 14:33:36 -0500, Omelet wrote:

> In article >,
> Sqwertz > wrote:
>>
>>> And one of these years, I'd love to get together with you and go
>>> shopping at MT.
>>
>> Promises, promises. I'm there twice a month.
>
> You don't drive. Austin traffic sucks and I'm reluctant to brave it more
> than a couple of times per year. ;-p You want to do the driving?
> I'll let you.

Austin traffic sucks at rush hours, like all cities. But it's just
fine most other times. Just steer clear of downtown when they have
any events.

I'll buy you a bus pass.

BTW: I was there at MT again yesterday. And today I'm making Bo
Kho again (not that I needed anything from MT to do that).

-sw