I thought they'd keep but after a couple of months, they're tasting a
little whangey. Not bad just stronger, getting closer to the
ultra-salty, oil-packed version. Why a couple of months? Well, I had
to buy a 2 lb. can and we don't eat anchovies every day.

I had heard salt-packed would keep indefinitely. But I'd also heard and
once the can is opened, they begin losing their flavor.

What's the scoop? And can you buy a smaller amount of salt-packed
anchovies--something less than 2 lbs.?

--

"Stark Raven" > wrote in message
...
> I thought they'd keep but after a couple of months, they're tasting a
> little whangey. Not bad just stronger, getting closer to the
> ultra-salty, oil-packed version. Why a couple of months? Well, I had
> to buy a 2 lb. can and we don't eat anchovies every day.
>
> I had heard salt-packed would keep indefinitely. But I'd also heard and
> once the can is opened, they begin losing their flavor.
>
> What's the scoop? And can you buy a smaller amount of salt-packed
> anchovies--something less than 2 lbs.?
>
A while ago I bought some salt packed in little cans, 2 oz or so, but they
had to be boned so I went back to oil packed.

"Anthony" > wrote in message
...
>
> "Stark Raven" > wrote in message
> ...
> > I thought they'd keep but after a couple of months, they're tasting a
> > little whangey. Not bad just stronger, getting closer to the
> > ultra-salty, oil-packed version. Why a couple of months? Well, I had
> > to buy a 2 lb. can and we don't eat anchovies every day.
> >
> > I had heard salt-packed would keep indefinitely. But I'd also heard and
> > once the can is opened, they begin losing their flavor.
> >
> > What's the scoop? And can you buy a smaller amount of salt-packed
> > anchovies--something less than 2 lbs.?
> >
> A while ago I bought some salt packed in little cans, 2 oz or so, but they
> had to be boned so I went back to oil packed.
>
>

I wonder who bones the oil-packed ones? What a job! By the way, my
complements to you for using the correct "boned" and not the too common and
ignorant "deboned."


--
Peter Aitken

Remove the crap from my email address before using.

"Peter Aitken" > wrote in message
. com...
>
> I wonder who bones the oil-packed ones? What a job! By the way, my
> complements to you for using the correct "boned" and not the too common
and
> ignorant "deboned."
>

Quibble but disagree -- strictly on the basis of precision, the transitive
verb "deboned" has but one meaning, whereas the word "boned" has
numerous of them, and only one of them means the removal of bones
in meats or fish. In this sense most contemporary dictionaries accord
them equal definition in opposite senses, such as we have with the
infamous "flammable" and "inflammable."

Not that you in any way committed a boner, Peter...the OED does not
recognize "debone."

pavane

"pavane" > wrote in message
om...
>
> "Peter Aitken" > wrote in message
> . com...
> >
> > I wonder who bones the oil-packed ones? What a job! By the way, my
> > complements to you for using the correct "boned" and not the too common
> and
> > ignorant "deboned."
> >
>
> Quibble but disagree -- strictly on the basis of precision, the transitive
> verb "deboned" has but one meaning, whereas the word "boned" has
> numerous of them, and only one of them means the removal of bones
> in meats or fish. In this sense most contemporary dictionaries accord
> them equal definition in opposite senses, such as we have with the
> infamous "flammable" and "inflammable."
>
> Not that you in any way committed a boner, Peter...the OED does not
> recognize "debone."
>

Nor does my spell-checker, apparently.

pavane

On 2004-02-27, pavane > wrote:

> Not that you in any way committed a boner, Peter...the OED does not
> recognize "debone."

Ah, but declam do.

nb

Peter Aitken wrote:

> "Anthony" > wrote in message
> ...
>
>>"Stark Raven" > wrote in message
...
>>
>>>I thought they'd keep but after a couple of months, they're tasting a
>>>little whangey. Not bad just stronger, getting closer to the
>>>ultra-salty, oil-packed version. Why a couple of months? Well, I had
>>>to buy a 2 lb. can and we don't eat anchovies every day.
>>>
>>>I had heard salt-packed would keep indefinitely. But I'd also heard and
>>>once the can is opened, they begin losing their flavor.
>>>
>>>What's the scoop? And can you buy a smaller amount of salt-packed
>>>anchovies--something less than 2 lbs.?
>>>
>>
>>A while ago I bought some salt packed in little cans, 2 oz or so, but they
>>had to be boned so I went back to oil packed.
>>
>>
>
>
> I wonder who bones the oil-packed ones? What a job! By the way, my
> complements to you for using the correct "boned" and not the too common and
> ignorant "deboned."
>
>
Actually, Peter, the process of boning an anchovy or Baltic herring is
quite simple and fast. I watche the SBF do it quite often. Small does
not mean difficult. In fact, I had some fresh grilled sardines in
Collioure a couple of years ago, and boned them myself, even though it
was my first time. Quite simple.
--
Alan

"If you reject the food, ignore the customs, fear the religion, and
avoid the people, you might better stay home."
--James Michener

"alzelt" > wrote in message
...
>
>
> Peter Aitken wrote:
>
> > "Anthony" > wrote in message
> > ...
> >
> >>"Stark Raven" > wrote in message
> ...
> >>
> >>>I thought they'd keep but after a couple of months, they're tasting a
> >>>little whangey. Not bad just stronger, getting closer to the
> >>>ultra-salty, oil-packed version. Why a couple of months? Well, I had
> >>>to buy a 2 lb. can and we don't eat anchovies every day.
> >>>
> >>>I had heard salt-packed would keep indefinitely. But I'd also heard and
> >>>once the can is opened, they begin losing their flavor.
> >>>
> >>>What's the scoop? And can you buy a smaller amount of salt-packed
> >>>anchovies--something less than 2 lbs.?
> >>>
> >>
> >>A while ago I bought some salt packed in little cans, 2 oz or so, but
they
> >>had to be boned so I went back to oil packed.
> >>
> >>
> >
> >
> > I wonder who bones the oil-packed ones? What a job! By the way, my
> > complements to you for using the correct "boned" and not the too common
and
> > ignorant "deboned."
> >
> >
> Actually, Peter, the process of boning an anchovy or Baltic herring is
> quite simple and fast. I watche the SBF do it quite often. Small does
> not mean difficult. In fact, I had some fresh grilled sardines in
> Collioure a couple of years ago, and boned them myself, even though it
> was my first time. Quite simple.
> --

Oh, I know - I do it all the time. My "what a job" comment was in reference
to spending 8 hours a day at such a task.


--
Peter Aitken

Remove the crap from my email address before using.

Peter Aitken wrote:
> "alzelt" > wrote in message
> ...
>
>>
>>Peter Aitken wrote:
>>
>>
>>>"Anthony" > wrote in message
...
>>>
>>>
>>>>"Stark Raven" > wrote in message
...
>>>>
>>>>
>>>>>I thought they'd keep but after a couple of months, they're tasting a
>>>>>little whangey. Not bad just stronger, getting closer to the
>>>>>ultra-salty, oil-packed version. Why a couple of months? Well, I had
>>>>>to buy a 2 lb. can and we don't eat anchovies every day.
>>>>>
>>>>>I had heard salt-packed would keep indefinitely. But I'd also heard and
>>>>>once the can is opened, they begin losing their flavor.
>>>>>
>>>>>What's the scoop? And can you buy a smaller amount of salt-packed
>>>>>anchovies--something less than 2 lbs.?
>>>>>
>>>>
>>>>A while ago I bought some salt packed in little cans, 2 oz or so, but
>
> they
>
>>>>had to be boned so I went back to oil packed.
>>>>
>>>>
>>>
>>>
>>>I wonder who bones the oil-packed ones? What a job! By the way, my
>>>complements to you for using the correct "boned" and not the too common
>
> and
>
>>>ignorant "deboned."
>>>
>>>
>>
>>Actually, Peter, the process of boning an anchovy or Baltic herring is
>>quite simple and fast. I watche the SBF do it quite often. Small does
>>not mean difficult. In fact, I had some fresh grilled sardines in
>>Collioure a couple of years ago, and boned them myself, even though it
>>was my first time. Quite simple.
>>--
>
>
> Oh, I know - I do it all the time. My "what a job" comment was in reference
> to spending 8 hours a day at such a task.
>
>
I have a feeling that the women doing this work have been doing so for
many years. And I bet they have some wonderful discussions going on
without paying one bit of attention to their work.
--
Alan

"If you reject the food, ignore the customs, fear the religion, and
avoid the people, you might better stay home."
--James Michener

In article >, Anthony
> wrote:

> "Stark Raven" > wrote in message
> ...
> > I thought they'd keep but after a couple of months, they're tasting a
> > little whangey. Not bad just stronger, getting closer to the
> > ultra-salty, oil-packed version. Why a couple of months? Well, I had
> > to buy a 2 lb. can and we don't eat anchovies every day.
> >
> > I had heard salt-packed would keep indefinitely. But I'd also heard and
> > once the can is opened, they begin losing their flavor.
> >
> > What's the scoop? And can you buy a smaller amount of salt-packed
> > anchovies--something less than 2 lbs.?
> >
> A while ago I bought some salt packed in little cans, 2 oz or so, but they
> had to be boned so I went back to oil packed.
>
Do you remember where you bought the 2 oz cans? Or a brand name?

Tks

"Stark Raven" > wrote in message
...
> > A while ago I bought some salt packed in little cans, 2 oz or so, but
they
> > had to be boned so I went back to oil packed.
> >
> Do you remember where you bought the 2 oz cans? Or a brand name?
>
No, I'm sorry. It was a while ago in a specialty food store I go to very
occasionally. I believe they were Portugese. If I go there again I'll take
a look and post the info. Have you tried to google it?

In article >, Anthony
> wrote:

> "Stark Raven" > wrote in message
> ...
> > > A while ago I bought some salt packed in little cans, 2 oz or so, but
> they
> > > had to be boned so I went back to oil packed.
> > >
> > Do you remember where you bought the 2 oz cans? Or a brand name?
> >
> No, I'm sorry. It was a while ago in a specialty food store I go to very
> occasionally. I believe they were Portugese. If I go there again I'll take
> a look and post the info. Have you tried to google it?


Yeap. Briefly. The smallest size seems to be 600 gr which is around 1.3
lbs. They also come in 2.2, 4.4 and 11 lbs sizes. But so far nothing
smaller than 1.3 lbs.


>
>

Stark Raven wrote:
>
> I thought they'd keep but after a couple of months, they're tasting a
> little whangey. Not bad just stronger, getting closer to the
> ultra-salty, oil-packed version. Why a couple of months? Well, I had
> to buy a 2 lb. can and we don't eat anchovies every day.

Cans? Cans aren't intended to keep after being opened. The ones in
a jar will keep for a little while if kept in the fridge, so I get
the tiny jars and have an occasional anchovie on whatever.

> I had heard salt-packed would keep indefinitely. But I'd also heard and
> once the can is opened, they begin losing their flavor.

Every so often I see dried salted cod or herring. Sardines are closely
related to herring (by taste, I have no idea about family and genus) so
I suppose dried salted sardines are available somewhere and they would
keep after being opened. Sort of sardine jerky?

>(Doug Freyburger)

>
>Stark Raven wrote:
>>
>> I thought they'd keep but after a couple of months, they're tasting a
>> little whangey. Not bad just stronger, getting closer to the
>> ultra-salty, oil-packed version. Why a couple of months? Well, I had
>> to buy a 2 lb. can and we don't eat anchovies every day.
>
>Cans? Cans aren't intended to keep after being opened.

Hmm, I've never seen salt packed anchovy packaged in metal, would eat right
through in short order unless those cans are of gold; large quantities in
wooden kegs, small quantities in glass jars... oil packed in tins.


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

PENMART01 wrote:

> Hmm, I've never seen salt packed anchovy packaged in metal, would eat right
> through in short order unless those cans are of gold; large quantities in
> wooden kegs, small quantities in glass jars... oil packed in tins.


Here's some:

<http://www.agferrari.com/index.php/item/department/Emilia-Romagna/item/3493.html>

And I don't think your "no salt in metal containers" theory holds up
very well.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

>Here's some:
>
><http://www.agferrari.com/index.php/i...Romagna/item/3
493.html>

That's a WOP website...

Ahahahahahahahahaha. . . .


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

PENMART01 wrote:

>>Here's some:
>>
>><http://www.agferrari.com/index.php/i...Romagna/item/3
>
> 493.html>
>
> That's a WOP website...
>

Yep. It also proves how full of shit you are

--
Reg email: RegForte (at) (that free MS email service) (dot) com

In article >, PENMART01
> wrote:

> >(Doug Freyburger)
>
> >
> >Stark Raven wrote:
> >>
> >> I thought they'd keep but after a couple of months, they're tasting a
> >> little whangey. Not bad just stronger, getting closer to the
> >> ultra-salty, oil-packed version. Why a couple of months? Well, I had
> >> to buy a 2 lb. can and we don't eat anchovies every day.
> >
> >Cans? Cans aren't intended to keep after being opened.
>
> Hmm, I've never seen salt packed anchovy packaged in metal, would eat right
> through in short order unless those cans are of gold; large quantities in
> wooden kegs, small quantities in glass jars... oil packed in tins.
>

The cans/tins come with a heavy rubber/plastic covers for sealing
purposes, but after three months the rim is showing some corrosion.
Hmmmmm. Maybe that's the whangey taste.

>Stark Raven
>Newsgroups: rec.food.cooking
>Message-ID: >
>References: >
>
>MIME-Version: 1.0
>Content-Type: text/plain; charset=ISO-8859-1
>Content-transfer-encoding: 8bit
>User-Agent: Thoth/1.5.10 (Carbon/OS X)
>Lines: 23
>Date: Sat, 28 Feb 2004 13:30:21 GMT
>NNTP-Posting-Host: 12.74.86.212
>X-Complaints-To:
>X-Trace: bgtnsc05-news.ops.worldnet.att.net 1077975021 12.74.86.212 (Sat, 28
>Feb 2004 13:30:21 GMT)
>NNTP-Posting-Date: Sat, 28 Feb 2004 13:30:21 GMT
>Organization: AT&T Worldnet
>
>
>
>In article >, PENMART01
> wrote:
>
>> >(Doug Freyburger)
>>
>> >
>> >Stark Raven wrote:
>> >>
>> >> I thought they'd keep but after a couple of months, they're tasting a
>> >> little whangey. Not bad just stronger, getting closer to the
>> >> ultra-salty, oil-packed version. Why a couple of months? Well, I had
>> >> to buy a 2 lb. can and we don't eat anchovies every day.
>> >
>> >Cans? Cans aren't intended to keep after being opened.
>>
>> Hmm, I've never seen salt packed anchovy packaged in metal, would eat right
>> through in short order unless those cans are of gold; large quantities in
>> wooden kegs, small quantities in glass jars... oil packed in tins.
>>
>
>The cans/tins come with a heavy rubber/plastic covers for sealing
>purposes, but after three months the rim is showing some corrosion.
>Hmmmmm. Maybe that's the whangey taste.

It is, called electrolytic action... essentially the can becomes a wet cell
battery... didja ever lick the end of a D cell... I've licked many a "D"...
even "DD"s!


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."