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

Thoughts?
--
Peace! Om

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


Subscribe:

"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.

Giusi said...

>
> "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.


Anchovies make up part of worcestershire sauce. A delicious food additive,
UNTIL you have gout.

I've got oyster sauce. Just can't remember what I used it for, once.

Andy

In article >,
"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.

Ok.

Thanks.
--
Peace! Om

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


Subscribe:

"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.

On Aug 4, 8:26*pm, Omelet > wrote:
> Both can add an indescribable richness to some recipes.
> I'm wondering if they are interchangeable.
>
> Thoughts?
>
I'd think not. Certainly they are both rich and strong and could play
similar roles as flavorings, but they taste too different to be
interchangeable. I can see debating which to use in a particular
dish, knowing either might give me something good, but they'd be two
different good things. Not interchangeable. -aem

On Aug 5, 12:32 pm, aem > wrote:
> On Aug 4, 8:26 pm, Omelet > wrote:> Both can add an indescribable richness to some recipes.
> > I'm wondering if they are interchangeable.
>
> > Thoughts?
>
> I'd think not. Certainly they are both rich and strong and could play
> similar roles as flavorings, but they taste too different to be
> interchangeable. I can see debating which to use in a particular
> dish, knowing either might give me something good, but they'd be two
> different good things. Not interchangeable. -aem

Sure, not the same. Any change of ingredient is a change of the
recipie. Duh. On the other hand, one salty, fishy flavor for another
salty, fishy flavor - what could it hurt? Risk one meal. I keep fish
sauce on hand - my favorite seasoning.

B

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.
--
Peace! Om

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


Subscribe:

On Tue, 04 Aug 2009 22:26:33 -0500, Omelet wrote:

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

You need to see a cabeza doctor.

They each add their own unique flavor. Take a meatloaf for example.
A meatloaf would benefit from one or the other (use well blended
anchovy paste, not fillets), but not taste the same.

-sw

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.

-sw

On Wed, 05 Aug 2009 16:14:03 GMT, brooklyn1 wrote:

> there is no reason one can't be substituted for the other.

They are two completely different products with completely diferent
ingredients. Fortunately, nobody really listens to you anyway/

And stop posting those damn UUencoded attachments, you dolt. Learn
to use your newsreader.

On the other hand, keep it up since most news servers are dropping
your posts when you attach binaries as you're doing. I guess this
is why I see so little of your posts lately - you're being dropped
by most news carriers. Keep up the good work!

-sw

aem wrote:
> On Aug 4, 8:26 pm, Omelet > wrote:
>> Both can add an indescribable richness to some recipes.
>> I'm wondering if they are interchangeable.
>>
>> Thoughts?
>>
> I'd think not. Certainly they are both rich and strong and could play
> similar roles as flavorings, but they taste too different to be
> interchangeable. I can see debating which to use in a particular
> dish, knowing either might give me something good, but they'd be two
> different good things. Not interchangeable. -aem

I also think not. Anchovies were sometimes substituted for shrimp
paste in older cookbooks though.

--
Jean B.

"Omelet" > wrote in message
news
> 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.
>

I'd suck them down au jus with 2nis. Save the oil to drizzle over a ripe
sliced tomato with a squeeze of lemon

"Sqwertz" > wrote in message
...
> On Wed, 05 Aug 2009 16:14:03 GMT, brooklyn1 wrote:
>
>> there is no reason one can't be substituted for the other.
>
> They are two completely different products with completely diferent
> ingredients. Fortunately, nobody really listens to you anyway/
>
> And stop posting those damn UUencoded attachments, you dolt. Learn
> to use your newsreader.
>
> On the other hand, keep it up since most news servers are dropping
> your posts when you attach binaries as you're doing. I guess this
> is why I see so little of your posts lately - you're being dropped
> by most news carriers. Keep up the good work!
>
> -sw

In article >,
Sqwertz > wrote:

> On Tue, 04 Aug 2009 22:26:33 -0500, Omelet wrote:
>
> > Both can add an indescribable richness to some recipes.
> > I'm wondering if they are interchangeable.
> >
> > Thoughts?
>
> You need to see a cabeza doctor.
>
> They each add their own unique flavor. Take a meatloaf for example.
> A meatloaf would benefit from one or the other (use well blended
> anchovy paste, not fillets), but not taste the same.
>
> -sw

I've not used Anchovy much, but I use Oyster sauce all the time. I just
asked as I like to experiment. :-)
--
Peace! Om

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


Subscribe:

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.
>
> -sw

I could do with some recommendations...

Please?

And one of these years, I'd love to get together with you and go
shopping at MT.
--
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:

> aem wrote:
> > On Aug 4, 8:26 pm, Omelet > wrote:
> >> Both can add an indescribable richness to some recipes.
> >> I'm wondering if they are interchangeable.
> >>
> >> Thoughts?
> >>
> > I'd think not. Certainly they are both rich and strong and could play
> > similar roles as flavorings, but they taste too different to be
> > interchangeable. I can see debating which to use in a particular
> > dish, knowing either might give me something good, but they'd be two
> > different good things. Not interchangeable. -aem
>
> I also think not. Anchovies were sometimes substituted for shrimp
> paste in older cookbooks though.

I've never seen nor used shrimp paste?
--
Peace! Om

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


Subscribe:

Omelet wrote on Wed, 05 Aug 2009 14:26:37 -0500:

>> On Tue, 04 Aug 2009 22:26:33 -0500, Omelet wrote:
>>
> >> Both can add an indescribable richness to some recipes.
> >> I'm wondering if they are interchangeable.
> >>
> >> Thoughts?
>>
>> You need to see a cabeza doctor.
>>
>> They each add their own unique flavor. Take a meatloaf for
>> example. A meatloaf would benefit from one or the other (use
>> well blended anchovy paste, not fillets), but not taste the
>> same.
>>
>> -sw

> I've not used Anchovy much, but I use Oyster sauce all the
> time. I just asked as I like to experiment. :-)

Some may like to know that there is vegetarian "oyster sauce" made from
mushrooms.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

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.
--
Peace! Om

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


Subscribe:

In article >,
"James Silverton" > wrote:

> > I've not used Anchovy much, but I use Oyster sauce all the
> > time. I just asked as I like to experiment. :-)
>
> Some may like to know that there is vegetarian "oyster sauce" made from
> mushrooms.

I've seen mushroom sauce. As far as I know, they don't call it Oyster
sauce?
--
Peace! Om

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


Subscribe:

Omelet wrote on Wed, 05 Aug 2009 14:44:56 -0500:

> >> I've not used Anchovy much, but I use Oyster sauce all the
> >> time. I just asked as I like to experiment. :-)
>>
>> Some may like to know that there is vegetarian "oyster sauce"
>> made from mushrooms.

> I've seen mushroom sauce. As far as I know, they don't call
> it Oyster sauce?

No, those are two different things. You can find "Vegetarian Oyster
Sauce" in Chinese supermarkets.
--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

"Sqwertz" wrote
> brooklyn1 wrote:
>
>> there is no reason one can't be substituted for the other.
>
> They are two completely different products


They, WHAT THEY... friggin' moron expresses himself like a two year old
nursery school drop out. Of course they're diffferent products, if you
learned how to read and not snip out of context you'd know that the anchovy
and the oyster sauce being discussed at that particular point are different
products but both are fermented, that greasy dago whore brought up fermented
anchovies (smells like her crotch) and that is what I adressed, shit for
brains dwarf. You always snip out everything that doesn't support your
agenda, you always have, with everyone, that makes you just another one of
the know nothing slimeball LIARS. Now if you only learned how to trim
attributions instead of posting like a newbie.

In article >,
"James Silverton" > wrote:

> Omelet wrote on Wed, 05 Aug 2009 14:44:56 -0500:
>
> > >> I've not used Anchovy much, but I use Oyster sauce all the
> > >> time. I just asked as I like to experiment. :-)
> >>
> >> Some may like to know that there is vegetarian "oyster sauce"
> >> made from mushrooms.
>
> > I've seen mushroom sauce. As far as I know, they don't call
> > it Oyster sauce?
>
> No, those are two different things. You can find "Vegetarian Oyster
> Sauce" in Chinese supermarkets.

Huh. That sounds interesting enough to search for. Thanks!
--
Peace! Om

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


Subscribe:

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.

You could make my mom's salad--but that also involves bread
crumbs, so maybe not? If so...

--
Jean B.

"Omelet" > wrote in message
news
> In article >,
> "James Silverton" > wrote:
>
>> Omelet wrote on Wed, 05 Aug 2009 14:44:56 -0500:
>>
>> > >> I've not used Anchovy much, but I use Oyster sauce all the
>> > >> time. I just asked as I like to experiment. :-)
>> >>
>> >> Some may like to know that there is vegetarian "oyster sauce"
>> >> made from mushrooms.
>>
>> > I've seen mushroom sauce. As far as I know, they don't call
>> > it Oyster sauce?
>>
>> No, those are two different things. You can find "Vegetarian Oyster
>> Sauce" in Chinese supermarkets.
>
> Huh. That sounds interesting enough to search for. Thanks!
>
>

Perhaps made with oyster mushrooms... but then are mushrooms/fungi vegetable
or meat.

Really matters not what they call it, if it contains no oysters it's not
oyster sauce, unless Chinese tradition permits... perhaps made with
*artificial oyster*, as in oyster substitute, as in made with fermented
seaweed. Btw, all anchovy are fermented, it's just a matter of degree...
fermented is a culinary term that sounds nicer than rotted.

Omelet wrote:
> In article >,
> "Jean B." > wrote:
>
>> aem wrote:
>>> On Aug 4, 8:26 pm, Omelet > wrote:
>>>> Both can add an indescribable richness to some recipes.
>>>> I'm wondering if they are interchangeable.
>>>>
>>>> Thoughts?
>>>>
>>> I'd think not. Certainly they are both rich and strong and could play
>>> similar roles as flavorings, but they taste too different to be
>>> interchangeable. I can see debating which to use in a particular
>>> dish, knowing either might give me something good, but they'd be two
>>> different good things. Not interchangeable. -aem
>> I also think not. Anchovies were sometimes substituted for shrimp
>> paste in older cookbooks though.
>
> I've never seen nor used shrimp paste?

I guess you are not into SE Asian cooking?

--
Jean B.

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.

--
Jean B.

"Omelet" > wrote in message
news
> 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...

What salt... you want salt stuff them into olives.

> I'll most likely turn them into salad dressing.
>
>
A waste of good anchovy. Use them on a pizza. Are yours flat or rolled?
They're typically used to top hors doovers. For salad dressing buy the
mystery paste. It's silly to waste them, give those cans to a neighbor who
appreciates anchovy.

brooklyn1 wrote:
> "Omelet" > wrote in message
> news
>> 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...
>
> What salt... you want salt stuff them into olives.
>
>> I'll most likely turn them into salad dressing.
>>
>>
> A waste of good anchovy. Use them on a pizza. Are yours flat or rolled?
> They're typically used to top hors doovers. For salad dressing buy the
> mystery paste. It's silly to waste them, give those cans to a neighbor who
> appreciates anchovy.
>
>
My dressing isn't a waste!

--
Jean B.

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

> > Interesting stuff, thanks Sheldon!
> >
> > I'm still contemplating what to do with those two cans of Anchovies I
> > have in the pantry.
>
> You could make my mom's salad--but that also involves bread
> crumbs, so maybe not? If so...
>
> --
> Jean B.

I don't eat no carb, just low carb. <g>

I've lately re-introduced some starch due to tolerance concerns.
I have to be careful with bread tho' due to wheat intolerance.

I'm always open to knew recipes as I can tweak as needed. :-)
--
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:

> Omelet wrote:
> > In article >,
> > "Jean B." > wrote:
> >
> >> aem wrote:
> >>> On Aug 4, 8:26 pm, Omelet > wrote:
> >>>> Both can add an indescribable richness to some recipes.
> >>>> I'm wondering if they are interchangeable.
> >>>>
> >>>> Thoughts?
> >>>>
> >>> I'd think not. Certainly they are both rich and strong and could play
> >>> similar roles as flavorings, but they taste too different to be
> >>> interchangeable. I can see debating which to use in a particular
> >>> dish, knowing either might give me something good, but they'd be two
> >>> different good things. Not interchangeable. -aem
> >> I also think not. Anchovies were sometimes substituted for shrimp
> >> paste in older cookbooks though.
> >
> > I've never seen nor used shrimp paste?
>
> I guess you are not into SE Asian cooking?

I'm the eternal student. :-)
One of many reasons I love this list.
--
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:

> 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?
--
Peace! Om

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


Subscribe:

In article >,
"brooklyn1" > wrote:

> "Omelet" > wrote in message
> news
> > 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...
>
> What salt... you want salt stuff them into olives.
>
> > I'll most likely turn them into salad dressing.
> >
> >
> A waste of good anchovy. Use them on a pizza. Are yours flat or rolled?
> They're typically used to top hors doovers. For salad dressing buy the
> mystery paste. It's silly to waste them, give those cans to a neighbor who
> appreciates anchovy.

Hey now, I'm just learning to appreciate anchovy!
Give me a chance. :-)
--
Peace! Om

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


Subscribe:

Omelet wrote:
>
> In article >,
> "brooklyn1" > wrote:
>
> > A waste of good anchovy. Use them on a pizza. Are yours flat or rolled?
> > They're typically used to top hors doovers. For salad dressing buy the
> > mystery paste. It's silly to waste them, give those cans to a neighbor who
> > appreciates anchovy.
>
> Hey now, I'm just learning to appreciate anchovy!
> Give me a chance. :-)

I didn't much care for them until I learned
to soak them in water to get rid of some of
the salt.

Omelet wrote:
> In article >,
> "Jean B." > wrote:
>
>>> Interesting stuff, thanks Sheldon!
>>>
>>> I'm still contemplating what to do with those two cans of Anchovies I
>>> have in the pantry.
>> You could make my mom's salad--but that also involves bread
>> crumbs, so maybe not? If so...
>>
>> --
>> Jean B.
>
> I don't eat no carb, just low carb. <g>
>
> I've lately re-introduced some starch due to tolerance concerns.
> I have to be careful with bread tho' due to wheat intolerance.
>
> I'm always open to knew recipes as I can tweak as needed. :-)

Yes, well, given your subsequent statement about salt, I now think
you would hate it. :-( It is very salty and pungent.

--
Jean B.

Omelet wrote:
> In article >,
> "Jean B." > wrote:
>
>> Omelet wrote:
>>> In article >,
>>> "Jean B." > wrote:
>>>
>>>> aem wrote:
>>>>> On Aug 4, 8:26 pm, Omelet > wrote:
>>>>>> Both can add an indescribable richness to some recipes.
>>>>>> I'm wondering if they are interchangeable.
>>>>>>
>>>>>> Thoughts?
>>>>>>
>>>>> I'd think not. Certainly they are both rich and strong and could play
>>>>> similar roles as flavorings, but they taste too different to be
>>>>> interchangeable. I can see debating which to use in a particular
>>>>> dish, knowing either might give me something good, but they'd be two
>>>>> different good things. Not interchangeable. -aem
>>>> I also think not. Anchovies were sometimes substituted for shrimp
>>>> paste in older cookbooks though.
>>> I've never seen nor used shrimp paste?
>> I guess you are not into SE Asian cooking?
>
> I'm the eternal student. :-)
> One of many reasons I love this list.

Oh, then someday when you are bored, you might want to explore in
that direction. I first cooked Indonesian food, but I like Thai
food more. The flavors tend to be more brilliant.

--
Jean B.

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.


--
Jean B.

On Tue, 04 Aug 2009 22:26:33 -0500, Omelet >
wrote:

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

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 **

koko
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 07/25

On Wed, 05 Aug 2009 19:51:20 GMT, brooklyn1 wrote:

> "Sqwertz" wrote
>> brooklyn1 wrote:
>>
>>> there is no reason one can't be substituted for the other.
>>
>> They are two completely different products
>
> They, WHAT THEY... friggin' moron expresses himself like a two year old
> nursery school drop out. Of course they're diffferent products, if you
> learned how to read and not snip out of context you'd know that the anchovy
> and the oyster sauce being discussed at that particular point are different
> products but both are fermented,

Neither are fermented, you stupid ****ing dolt. Canned anchovies
are not fermented. Fish sauce, yes - but that's not what was
mentioned.

-sw

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.

> 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