Can anyone recommend a good anchovy paste? The brand I have (italia
in tavola) has a very metallic flavor (yuk).

nb

"notbob" > wrote in message
...
> Can anyone recommend a good anchovy paste? The brand I have (italia
> in tavola) has a very metallic flavor (yuk).
>
> nb

Is there such a thing?? :-)

Dave

Steve Wertz wrote:
> On Tue, 06 Dec 2005 14:13:31 -0600, notbob >
> wrote:
>
> >Can anyone recommend a good anchovy paste? The brand I have (italia
> >in tavola) has a very metallic flavor (yuk).
>
> Buy anchovies in a jar and smash them as you need them.
>
Agreed, or in a tin. The ones I get don't have a metallic flavor. I
tried an anchovy paste once, and it was just okay. Don't remember the
brand, got it at Cost Plus/World Market. The trouble with it was it
wasn't as flexible as making your own paste by mashing the anchovies
with garlic and oil and whatever. -aem

"Hairy" > wrote in message
...
>
> "notbob" > wrote in message
> ...
>> Can anyone recommend a good anchovy paste? The brand I have (italia
>> in tavola) has a very metallic flavor (yuk).
>>
>> nb
>
> Is there such a thing?? :-)
>
> Dave
>
>

It's what kids use to paste the anchovies to construction paper for
elementary school projects. Whattya expect them to use? Staples? Those would
go right through the little fishies.

In article >,
"Hairy" > wrote:

> "notbob" > wrote in message
> ...
> > Can anyone recommend a good anchovy paste? The brand I have (italia
> > in tavola) has a very metallic flavor (yuk).
> >
> > nb
>
> Is there such a thing?? :-)
>
> Dave

http://www.certifiedsavory.com/

Call for smaller quantities.


Bill who loves all sort of rotten fish and may someday get canned
herring in tins that look real bad.

Can't live without fish sauce and pickled herring.

Viet Nam and Sweden ...Go Figure ))

--
Garden Shade Zone 5 S Jersey USA in a Japanese Jungle Manner.39.6376 -75.0208
This article is posted under fair use rules in accordance with
Title 17 U.S.C. Section 107, and is strictly for the educational
and informative purposes. This material is distributed without profit.

"William Wagner" > wrote in message
news
> In article >,
> "Hairy" > wrote:
>
>> "notbob" > wrote in message
>> ...
>> > Can anyone recommend a good anchovy paste? The brand I have (italia
>> > in tavola) has a very metallic flavor (yuk).
>> >
>> > nb
>>
>> Is there such a thing?? :-)
>>
>> Dave
>
> http://www.certifiedsavory.com/
>
> Call for smaller quantities.
>
>
> Bill who loves all sort of rotten fish and may someday get canned
> herring in tins that look real bad.
>
> Can't live without fish sauce and pickled herring.
>
> Viet Nam and Sweden ...Go Figure ))

Uh oh - from a NOAA fishing news bulletin:
Atlantic Herring Fishery Closure
Effective December 2, federally permitted vessels may not fish for, catch,
possess, transfer or land more than 2,000 lb of Atlantic herring in or from
Area 1A per trip or calendar day until January 1, 2006, except for
transiting purposes as described in the closure notice.

For more information, contact .

"Steve Wertz" > wrote in message
...
> On Tue, 06 Dec 2005 14:13:31 -0600, notbob >
> wrote:
>
>>Can anyone recommend a good anchovy paste? The brand I have (italia
>>in tavola) has a very metallic flavor (yuk).
>
> Buy anchovies in a jar and smash them as you need them.
>
> -sw

Wondering -- can these jars of anchovies be frozen. I bought the ones in a
jar of olive oil; not the separate over-the-counter salted ones.
Thanks,
Dee Dee

On Tue 06 Dec 2005 02:19:25p, Dee Randall wrote in rec.food.cooking:

>
> "Steve Wertz" > wrote in message
> ...
>> On Tue, 06 Dec 2005 14:13:31 -0600, notbob > wrote:
>>
>>>Can anyone recommend a good anchovy paste? The brand I have (italia
>>>in tavola) has a very metallic flavor (yuk).
>>
>> Buy anchovies in a jar and smash them as you need them.
>>
>> -sw
>
> Wondering -- can these jars of anchovies be frozen. I bought the ones in a
> jar of olive oil; not the separate over-the-counter salted ones.
> Thanks,
> Dee Dee

IME, I have taken the anchovies in oil and simply store them in the
refrigerator in a very tightly sealed container with absolutely no problem.
They didn't require freezing, and I used them months later. They tasted the
same as when first opened.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

"notbob" > wrote in message
...
> Can anyone recommend a good anchovy paste? The brand I have (italia
> in tavola) has a very metallic flavor (yuk).
>
> nb

Reese's

Dimitri

Dimitri wrote:
> "notbob" > wrote in message
> ...
> > Can anyone recommend a good anchovy paste? The brand I have (italia
> > in tavola) has a very metallic flavor (yuk).
> >
> > nb
>
> Reese's
>
> Dimitri

Mmmmm....I love my anchovies with chocolate and peanut butter! =)

"Jude" > wrote in message
ups.com...
> Dimitri wrote:
>> "notbob" > wrote in message
>> ...
>> > Can anyone recommend a good anchovy paste? The brand I have (italia
>> > in tavola) has a very metallic flavor (yuk).
>> >
>> > nb
>>
>> Reese's
>>
>> Dimitri
>
> Mmmmm....I love my anchovies with chocolate and peanut butter! =)


Ya me too!

http://www.worldfiner.com/reese.html

Dimitri

On 2005-12-06, Dee Randall > wrote:

> Wondering -- can these jars of anchovies be frozen. I bought the ones in a
> jar of olive oil; not the separate over-the-counter salted ones.

Salt packed anchovies are far superior. Oil packed are, in fact, what
most people really dislike when they say they hate anchovies. They
really are so salty as to be almost inedible. I've discovered the
paste, like salt packed, is much less salty than those horrible oil
packed anchovies.

nb

"notbob" > wrote in message
...
> On 2005-12-06, Dee Randall > wrote:
>
>> Wondering -- can these jars of anchovies be frozen. I bought the ones in
>> a
>> jar of olive oil; not the separate over-the-counter salted ones.
>
> Salt packed anchovies are far superior. Oil packed are, in fact, what
> most people really dislike when they say they hate anchovies. They
> really are so salty as to be almost inedible. I've discovered the
> paste, like salt packed, is much less salty than those horrible oil
> packed anchovies.
>
> nb

My salt-packed anchovies that I bought previously to these oil packed ones,
molded!
That is why I bought the ones in an oil-packed jar.
dee Dee

"Dimitri" > wrote in message
...
>
> "Jude" > wrote in message
> ups.com...
>> Dimitri wrote:
>>> "notbob" > wrote in message
>>> ...
>>> > Can anyone recommend a good anchovy paste? The brand I have (italia
>>> > in tavola) has a very metallic flavor (yuk).
>>> >
>>> > nb
>>>
>>> Reese's
>>>
>>> Dimitri
>>
>> Mmmmm....I love my anchovies with chocolate and peanut butter! =)
>
>
> Ya me too!
>
> http://www.worldfiner.com/reese.html
>
> Dimitri
>
I watched Bittman pick an anchovy out of a bowl of gazchapo(sp?) on his TV
show tonight. It was gross to watch. I could just imagine that anchovy
squiggling around on his tongue. He also likes to talk directly after he's
taken a bite.
Dee Dee

"Wayne Boatwright" > wrote in message
...
> On Tue 06 Dec 2005 02:19:25p, Dee Randall wrote in rec.food.cooking:
>
>>
>> "Steve Wertz" > wrote in message
>> ...
>>> On Tue, 06 Dec 2005 14:13:31 -0600, notbob > wrote:
>>>
>>>>Can anyone recommend a good anchovy paste? The brand I have (italia
>>>>in tavola) has a very metallic flavor (yuk).
>>>
>>> Buy anchovies in a jar and smash them as you need them.
>>>
>>> -sw
>>
>> Wondering -- can these jars of anchovies be frozen. I bought the ones in
>> a
>> jar of olive oil; not the separate over-the-counter salted ones.
>> Thanks,
>> Dee Dee
>
> IME, I have taken the anchovies in oil and simply store them in the
> refrigerator in a very tightly sealed container with absolutely no
> problem.
> They didn't require freezing, and I used them months later. They tasted
> the
> same as when first opened.
>
> --
> Wayne Boatwright *¿*

Thanks, glad you answered.
Dee Dee

On Tue 06 Dec 2005 08:59:14p, Thus Spake Zarathustra, or was it Dee
Randall?

>
> "Wayne Boatwright" > wrote in message
> ...
>> On Tue 06 Dec 2005 02:19:25p, Dee Randall wrote in rec.food.cooking:
>>
>>>
>>> "Steve Wertz" > wrote in message
>>> ...
>>>> On Tue, 06 Dec 2005 14:13:31 -0600, notbob > wrote:
>>>>
>>>>>Can anyone recommend a good anchovy paste? The brand I have (italia
in
>>>>>tavola) has a very metallic flavor (yuk).
>>>>
>>>> Buy anchovies in a jar and smash them as you need them.
>>>>
>>>> -sw
>>>
>>> Wondering -- can these jars of anchovies be frozen. I bought the ones
in
>>> a jar of olive oil; not the separate over-the-counter salted ones.
>>> Thanks,
>>> Dee Dee
>>
>> IME, I have taken the anchovies in oil and simply store them in the
>> refrigerator in a very tightly sealed container with absolutely no
>> problem. They didn't require freezing, and I used them months later.
They
>> tasted the same as when first opened.
>>
>> --
>> Wayne Boatwright *¿*
>
> Thanks, glad you answered.
> Dee Dee

You're welcome, Dee.

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

On 2005-12-07, Dee Randall > wrote:

> My salt-packed anchovies that I bought previously to these oil packed ones,
> molded!

Yes, this was a problem. I could find only 2 lb cans of salt packed
and that is a *LOT* of anchovies! As many as I ate, I could never
quite make it through a whole can before they ....just go icky!... and
I tossed the last few onces. Strange that salt packed in the fridge
would go bad.

> That is why I bought the ones in an oil-packed jar.

They may last longer, but the salt level is just too much. A cow lick
has less salt!

nb

"Wayne Boatwright" > ha scritto nel messaggio
...
> On Tue 06 Dec 2005 02:19:25p, Dee Randall wrote in rec.food.cooking:
>
>>
>> "Steve Wertz" > wrote in message
>> ...
>>> On Tue, 06 Dec 2005 14:13:31 -0600, notbob > wrote:
>>>
>>>>Can anyone recommend a good anchovy paste? The brand I have (italia
>>>>in tavola) has a very metallic flavor (yuk).
>>>
>>> Buy anchovies in a jar and smash them as you need them.
>>>
>>> -sw
>>
>> Wondering -- can these jars of anchovies be frozen. I bought the ones in
>> a
>> jar of olive oil; not the separate over-the-counter salted ones.
>> Thanks,
>> Dee Dee
>
> IME, I have taken the anchovies in oil and simply store them in the
> refrigerator in a very tightly sealed container with absolutely no
> problem.
> They didn't require freezing, and I used them months later. They tasted
> the
> same as when first opened.
>
> --
> Wayne Boatwright *¿*

I confirm! Anchovies in oil can be store in refrigerator and are good also
after many months!
Cheers
Pandora
> ____________________________________________
>
> Give me a smart idiot over a stupid genius any day.
> Sam Goldwyn, 1882-1974

"notbob" > ha scritto nel messaggio
...
> On 2005-12-06, Dee Randall > wrote:
>
>> Wondering -- can these jars of anchovies be frozen. I bought the ones in
>> a
>> jar of olive oil; not the separate over-the-counter salted ones.
>
> Salt packed anchovies are far superior. Oil packed are, in fact, what
> most people really dislike when they say they hate anchovies. They
> really are so salty as to be almost inedible. I've discovered the
> paste, like salt packed, is much less salty than those horrible oil
> packed anchovies.
>
> nb

I don't know what kind of anchovies in oil do you have. Here are less salty
then the saly-packed ones. We prefer them!
Anchovy paste is a mistery:you don't know what they put inside, because all
is mushed! Better if (as someone said) you mush yourself your oil anchovies.
If they are so salty, put them under milk for some hours (then throw away
the milk): you will see that much of the salt goes away with milk.
Cheers
Pandora

On 2005-12-07, Pandora > wrote:

> I don't know what kind of anchovies in oil do you have. Here are less salty
> then the saly-packed ones.

Where is "here"?

> Anchovy paste is a mistery:you don't know what they put inside, because all
> is mushed!

What else do you think they might put in there? Recycled condoms? If
it tastes like anchovies it's most likely anchovies.

> If they are so salty, put them under milk for some hours (then throw away
> the milk): you will see that much of the salt goes away with milk.

Complete myth.

nb

"notbob" > ha scritto nel messaggio
...
> On 2005-12-07, Pandora > wrote:
>
>> I don't know what kind of anchovies in oil do you have. Here are less
>> salty
>> then the saly-packed ones.
>
> Where is "here"?

Oh sorry! I thought you knew I was in Italy
>
>> Anchovy paste is a mistery:you don't know what they put inside, because
>> all
>> is mushed!
>
> What else do you think they might put in there? Recycled condoms?
Pheraps the ones that you eat. Not the one that I eat....
I appreciate your kindness of this morning!!!!!!!

If
> it tastes like anchovies it's most likely anchovies.
>
>> If they are so salty, put them under milk for some hours (then throw away
>> the milk): you will see that much of the salt goes away with milk.
>
> Complete myth.

Cheeerrss
Pandora
>
> nb

On 2005-12-07, Pandora > wrote:

> Pheraps the ones that you eat. Not the one that I eat....

Well, I should think not. I may have been a little facetious ...if I
offended, I apologize.... but I certainly hope there's nothing else in
this tube. Is it common practice for Italian companies to defraud the
public? I have not in the past operated under this assumption.

All the oil packed anchovies I've tried, both imported and domestic,
have been incredibly salty. If you can recommend a less salty oil
pack brand, Italian or other, I will definitely make an effort to
obtain them.

nb

"notbob" > ha scritto nel messaggio
...
> On 2005-12-07, Pandora > wrote:
>
>> Pheraps the ones that you eat. Not the one that I eat....
>
> Well, I should think not. I may have been a little facetious ...if I
> offended, I apologize....

Thank you, no problem!

but I certainly hope there's nothing else in
> this tube. Is it common practice for Italian companies to defraud the
> public? I have not in the past operated under this assumption.

Defraud, in the very meaning , not! But, as you know, just to make an
example, if you go to the butcher and ask for some minced meat, it's better
you first buy (choose) the pieces of meat and then you ask the butcher to
mince it for you!.
On the other hand, if you go to the butcher and choose a pre-minced meat ,
it's easy that butcher has put inside much more fat or "bad" meat you don't
want: in this way, he thinks, the buyer doesn't look!!!
The same is for anchovy paste: they can put inside other parts of anchovy
that you would generally trow away, such as anchovies head, etc...
>
> All the oil packed anchovies I've tried, both imported and domestic,
> have been incredibly salty. If you can recommend a less salty oil
> pack brand, Italian or other, I will definitely make an effort to
> obtain them.

There are many and many anchovies brand...
everytime I go to the supermarket I see a different brand. So I can't
recoomend one particular.

But I speak seriously! Try to put them in milk and treat them like were
bloaters.
Don't you eat bloaters? You know that bloaters are very salted, so you must
keep in milk for some hours!
Cheers
Pandora

>
> nb
>

BTW I remember that "Amati" anchovy paste is a good brand.

http://www.amatifood.it/

Cheers
Pandora

---------------------------------------------------------------------



"Pandora" > ha scritto nel messaggio
...
>
> "notbob" > ha scritto nel messaggio
> ...
>> On 2005-12-07, Pandora > wrote:
>>
>>> Pheraps the ones that you eat. Not the one that I eat....
>>
>> Well, I should think not. I may have been a little facetious ...if I
>> offended, I apologize....
>
> Thank you, no problem!
>
> but I certainly hope there's nothing else in
>> this tube. Is it common practice for Italian companies to defraud the
>> public? I have not in the past operated under this assumption.
>
> Defraud, in the very meaning , not! But, as you know, just to make an
> example, if you go to the butcher and ask for some minced meat, it's
> better you first buy (choose) the pieces of meat and then you ask the
> butcher to mince it for you!.
> On the other hand, if you go to the butcher and choose a pre-minced meat ,
> it's easy that butcher has put inside much more fat or "bad" meat you
> don't want: in this way, he thinks, the buyer doesn't look!!!
> The same is for anchovy paste: they can put inside other parts of anchovy
> that you would generally trow away, such as anchovies head, etc...
>>
>> All the oil packed anchovies I've tried, both imported and domestic,
>> have been incredibly salty. If you can recommend a less salty oil
>> pack brand, Italian or other, I will definitely make an effort to
>> obtain them.
>
> There are many and many anchovies brand...
> everytime I go to the supermarket I see a different brand. So I can't
> recoomend one particular.
>
> But I speak seriously! Try to put them in milk and treat them like were
> bloaters.
> Don't you eat bloaters? You know that bloaters are very salted, so you
> must keep in milk for some hours!
> Cheers
> Pandora
>
>>
>> nb
>>
>
>

Pandora wrote:

Heya Pan

> I don't know what kind of anchovies in oil do you have. Here are less salty
> then the saly-packed ones. We prefer them!
> Anchovy paste is a mistery:you don't know what they put inside, because all
> is mushed!
so make your deduction:-) anyway the Old
Roman Garum was more or less as mushy and WHOLE
:-D well they passed over anyway :-D

>Better if (as someone said) you mush yourself
your oil anchovies.
I agree with you
> If they are so salty, put them under milk for some hours (then throw away
> the milk): you will see that much of the salt goes away with milk.
I just rinse with mildly warm water

make a mix of anchovy black olives a hint of
butter and lemon and youll'n have a caviar like
spread


Theo

sorridere rilassa:it.hobby.umorismo
o vai da :
http://www.easybonsai.it

I am perfect in everyway even in humbleness &
modesty(© ¼ with Garry)

"Theo" > ha scritto nel messaggio
...
> Pandora wrote:
>
> Heya Pan
>
>> I don't know what kind of anchovies in oil do you have. Here are less
>> salty then the saly-packed ones. We prefer them!
>> Anchovy paste is a mistery:you don't know what they put inside, because
>> all is mushed!
> so make your deduction:-) anyway the Old Roman Garum was more or less
> as mushy and WHOLE :-D well they passed over anyway :-D
>
> >Better if (as someone said) you mush yourself your oil anchovies.
> I agree with you
>> If they are so salty, put them under milk for some hours (then throw away
>> the milk): you will see that much of the salt goes away with milk.
> I just rinse with mildly warm water
>
> make a mix of anchovy black olives a hint of butter and lemon and
> youll'n have a caviar like spread

Hello Theo!!!!! How are you!!!!
Welcome!
i want to try your recipe. Thank you!
Pandora