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?

-sw

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.

nb

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

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?
>
> -sw


Pizza ;-)

And salads.....

K.

--
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"There are millions of intelligent species in the universe, and they are
all owned by cats" -- Asimov

Custom handcrafts, Sterling silver beaded jewelry
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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.
>
> nb


Drink more water.... -:-)

It helps.

K.

--
>^,,^< Cats-haven Hobby Farm >^,,^< >^,,^<

"There are millions of intelligent species in the universe, and they are
all owned by cats" -- Asimov

Custom handcrafts, Sterling silver beaded jewelry
http://cgi3.ebay.com/aw-cgi/eBayISAP...s&userid=katra

On Wed, 19 Nov 2003 03:22:56 GMT, 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.
>
and to think I've never heard of anchovies wrapped around
capers before this thread!

"Steve Wertz" > wrote in message
...
> 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?
>
> -sw

Why yes, it's "called anchovy rolled around capers."

Here's a pictu http://pwp.detritus.net/gx/03/anchovies_b.jpg Obviously
the large capers. I believe they are used as is in canapés

;-)

Dimitri

"Dimitri" > writes:

> I believe they are used as is in canapés

'Zactly.
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````````````
"Life would be devoid of all meaning were it without tribulation."

"PENMART01" > wrote in message
...
> "Dimitri" > writes:
>
> > I believe they are used as is in canapés
>
> 'Zactly.

My favorite: a round cracker (Ritz works well) topped
with egg salad (gross: a blob of it; sexy: puree it and
pipe it in a neat rosette) topped with one rolled anchovy.
There is synergism there, somewhat like savory smores.

pavane