I'd like to use a couple in my caesar salad dressing. Can I freeze the
rest?

Elaine

elaine wrote:
> I'd like to use a couple in my caesar salad dressing. Can I freeze
the
> rest?
>
> Elaine

They are a "cook's treat." Eat them on a cracker or straight from the
can/jar, and deny it if accused.

As a cook's treat they rank right up there with cookie dough, raw
meatloaf, pork roast cracklings, and the "oyster" bits from roast
turkey.

Make a puttanesca sauce, with the anchovies, plus tomatoes, parsley,
kalamata olives, and crushed red pepper. serve it over pasta, or with
grilled tuna steaks.

elaine wrote:
>
> I'd like to use a couple in my caesar salad dressing. Can I freeze
the
> rest?

Freezing does not effect their flavor but it does make them
mushy. You will still be able to use them in a recipe like
caesar salad dressing will be fine. If you want to use
them intact like with a caper on top of Vienner schnitzel
they will not work thawed.

"aem" > wrote in message
oups.com...
>
> elaine wrote:
>> I'd like to use a couple in my caesar salad dressing. Can I freeze
> the
>> rest?
>>
>> Elaine
>
> They are a "cook's treat." Eat them on a cracker or straight from the
> can/jar, and deny it if accused.
>
> As a cook's treat they rank right up there with cookie dough, raw
> meatloaf, pork roast cracklings, and the "oyster" bits from roast
> turkey.

Too right))))))

"elaine" > wrote in message
...
> I'd like to use a couple in my caesar salad dressing. Can I freeze the
> rest?
>
> Elaine
>
>

If you buy the salted kind, they keep forever. They taste better too.


--
Peter Aitken

Remove the crap from my email address before using.

You can also buy anchovy paste in a tube to use where the whole anchovy
is not necessary--to mix in your salad dressing, for instance. The
tube keeps well in your fridge for a long time.

Nancree

"elaine" > wrote in message
...
> I'd like to use a couple in my caesar salad dressing. Can I freeze the
> rest?
>
> Elaine

I refer you to multiple previous posts..................


Charlie

nancree wrote:
> You can also buy anchovy paste in a tube to use where the whole
anchovy
> is not necessary--to mix in your salad dressing, for instance. The
> tube keeps well in your fridge for a long time.
>
> Nancree

Good idea. A good source for offbeat items like this is Cost Plus, aka
World Markets, at least on the left coast of the U.S. They have a lot
of food-related stuff, often for much less than the foodie specialty
stores. And a very broad international selection of inexpensive wines.

-aem

"Charles Gifford" > wrote in message
k.net...
>
> "elaine" > wrote in message
> ...
> > I'd like to use a couple in my caesar salad dressing. Can I freeze the
> > rest?
> >
> > Elaine
>
> I refer you to multiple previous posts..................

Ok............so where might I find these multiple posts?

Elaine

"Peter Aitken" > wrote in message
m...
> "elaine" > wrote in message
> ...
> > I'd like to use a couple in my caesar salad dressing. Can I freeze the
> > rest?
> >
> > Elaine
>
> If you buy the salted kind, they keep forever. They taste better too.

Peter Aitken

Really? I think they're salted. I'm going away for the w/e, and hated to
open the can and then throw them out. If they keep.............well, I'll
make another salad next week. Thanks much.

Elaine

elaine wrote:
> I'd like to use a couple in my caesar salad dressing. Can I freeze the
> rest?
>
> Elaine
>
>
But in a small jar or plastic container with olive oil to cover. They
will keep fine in the 'fridge. But the next time you make pasta sauce,
or soup, let some melt in the saute oil and cut back on the salt.

--

================================================== =============
Regards

Louis Cohen

"Yes, yes, I will desalinate you, you grande morue!"

Émile Zola, Assommoir 1877

"Louis Cohen" > wrote in message
...
> elaine wrote:
> > I'd like to use a couple in my caesar salad dressing. Can I freeze the
> > rest?
> >
> > Elaine
> >
> >
> But in a small jar or plastic container with olive oil to cover. They
> will keep fine in the 'fridge. But the next time you make pasta sauce,
> or soup, let some melt in the saute oil and cut back on the salt.
>

Which will be on Monday, when I make an asparagus & shrimp fettucine with a
chicken/wine stock.

Merci!

Elaine

"Charles Gifford" > wrote in message
k.net...
>
> "elaine" > wrote in message
> ...
>> I'd like to use a couple in my caesar salad dressing. Can I freeze the
>> rest?
>>
>> Elaine
>
> I refer you to multiple previous posts..................
>
>
> Charlie
>
>

Thank you for the completely useless reply.


--
Peter Aitken

Remove the crap from my email address before using.

"elaine" > wrote in message
...
> "Peter Aitken" > wrote in message
> m...
>> "elaine" > wrote in message
>> ...
>> > I'd like to use a couple in my caesar salad dressing. Can I freeze the
>> > rest?
>> >
>> > Elaine
>>
>> If you buy the salted kind, they keep forever. They taste better too.
>
> Peter Aitken
>
> Really? I think they're salted. I'm going away for the w/e, and hated to
> open the can and then throw them out. If they keep.............well, I'll
> make another salad next week. Thanks much.
>
> Elaine
>
>

Perhaps I should clarify. All anchovies are salted. The most common ones you
see are fillets in cans with oil. But there are others - and this is what I
mean - that are preserved with salt and no oil. They are whole fish, you
have to scrape the fillet off before using (not hard at all). They have
better flavor than the canned ones IMO and will last forever in the fridge.


--
Peter Aitken

Remove the crap from my email address before using.

In article > ,
"Peter Aitken" > wrote:
>
> Perhaps I should clarify. All anchovies are salted. The most common ones you
> see are fillets in cans with oil. But there are others - and this is what I
> mean - that are preserved with salt and no oil. They are whole fish, you
> have to scrape the fillet off before using (not hard at all). They have
> better flavor than the canned ones IMO and will last forever in the fridge.

I've been eating the stuff from cans with oil all my life. I've only
heard of the "whole fish" version here on RFC. Are they widely
available? I'm in the sticks (northwest Arkansas, USA) but do get to a
big city every few months.

I'd like to try them. Are they in supermarkets? Fancy (gourmet) food
shops? Asian markets?

Regards,
Dave W.

--
Living in the Ozarks
For email, edu will do.

During times of universal deceit, telling the truth
becomes a revolutionary act. - George Orwell, (1903-1950)

"elaine" > wrote in message
...

>
> Ok............so where might I find these multiple posts?
>
> Elaine

Sorry. It was kind of an "inside" joke.

Charlie

"Dave W." > wrote in message
...
> In article > ,
> "Peter Aitken" > wrote:
>>
>> Perhaps I should clarify. All anchovies are salted. The most common ones
>> you
>> see are fillets in cans with oil. But there are others - and this is what
>> I
>> mean - that are preserved with salt and no oil. They are whole fish, you
>> have to scrape the fillet off before using (not hard at all). They have
>> better flavor than the canned ones IMO and will last forever in the
>> fridge.
>
> I've been eating the stuff from cans with oil all my life. I've only
> heard of the "whole fish" version here on RFC. Are they widely
> available? I'm in the sticks (northwest Arkansas, USA) but do get to a
> big city every few months.
>
> I'd like to try them. Are they in supermarkets? Fancy (gourmet) food
> shops? Asian markets?
>

They are hard to find. I bough a can of them from Zingerman's by mail order.
Italian specialty retailers are probably the best bet.


--
Peter Aitken

Remove the crap from my email address before using.

Folk not familiar with the salted anchovies (and I've seen sardines
salted in the same way) will find that they are totally different from
those preserved in oil. I have found them to be much larger and they
need to have the central bone removed (or maybe I am merely fussy).
Then when they are added to the frying pan they instantly dissolve,
which means one gets their flavour throughout the dish rather than in
pieces.

BUT - and this is a big question I haven't resolved - having seen the
way they instantly turn into a mush it appears to me that they are then
no different from the contents of anchovy in a tube, which my wife and
I often use for flavouring. It is considerably easier to use and is
generally available here in the UK - whilst tins of salted anchovies
need some searching for.

Derek C
(Oxshott, Surrey, UK)

In article > ,
"Peter Aitken" > wrote:

<snip>
>
> They are hard to find. I bough a can of them from Zingerman's by mail order.
> Italian specialty retailers are probably the best bet.

Thanks, Peter.

Dave W.

--
Living in the Ozarks
For email, edu will do.

During times of universal deceit, telling the truth
becomes a revolutionary act. - George Orwell, (1903-1950)

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

>I've been eating the stuff from cans with oil all my life. I've only
heard of the "whole fish" version here on RFC. Are they widely
available? I'm in the sticks (northwest Arkansas, USA) but do get to a
big city every few months.

Talk to Walmart.

No, they're usually available in gourmet shops or Italian specialty
shops. I'm not even sure you'd find 'em in Little Rock. Maybe Kansas
City.

Neil

"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.

In article .com>,
Neil > wrote:

> Good ones--usually Italian--if they are packed in salt, can be stored .
> . . well . . . for months in the refrigerator.
>

Maybe a couple of months, but not much longer. I purchased a large can
from Zingerman's, with the convenient rubber top for storage. The
problem is the salt and the tin can. After a couple of months, mine
began to rust and after rinsing, the anchovies developed if not an
off-taste, a stronger taste that suggested I might be eating rust.

I'm wondering if changing the container to plastic would inhibit the
rusting. Maybe xferring a small supply and freezing the remainder.
Would the salted achovies freeze? If so it would be really tough
getting the anchovies out in one piece.

A smaller-sized tin of salted anchovies would be a solution, but I
haven't found one. They all seem to be a couple of pounds which is
enough to put me squarely in the rust belt.

On Mon, 21 Feb 2005 12:40:58 GMT, Stark > wrote:

>In article .com>,
>Neil > wrote:
>
>> Good ones--usually Italian--if they are packed in salt, can be stored .
>> . . well . . . for months in the refrigerator.
>>
>
>Maybe a couple of months, but not much longer. I purchased a large can
>from Zingerman's, with the convenient rubber top for storage. The
>problem is the salt and the tin can. After a couple of months, mine
>began to rust and after rinsing, the anchovies developed if not an
>off-taste, a stronger taste that suggested I might be eating rust.
>
>I'm wondering if changing the container to plastic would inhibit the
>rusting. Maybe xferring a small supply and freezing the remainder.
>Would the salted achovies freeze? If so it would be really tough
>getting the anchovies out in one piece.
>
>A smaller-sized tin of salted anchovies would be a solution, but I
>haven't found one. They all seem to be a couple of pounds which is
>enough to put me squarely in the rust belt.

I found them in a glass jar at Buonitalia (NYC), where I usually get
the white anchovies in oil (not canned). The jar is 7.8 oz.



Rodney Myrvaagnes NYC

Let's Put the XXX back in Xmas

Peter Aitken wrote:
> "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
<snip>

I've never seen 'guts' in these things. Just the backbone which peels
out and a fin or two.

These things are notoriously hard to find. Most places give you "the
look" when you ask if they have them. A Froogle search netted out 2-3
suppliers, 1 of which had a salt and water mix, the other was the real
McCoy but they were sold out. Bigger cities with a larger ethnic
concentration would stand a beter chance. I bring them back on the
plane during visits to Chicago. Good thing they last forever. I like
the fried backbone idea.

Pierre