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I'm on the fence about trying anchovies. Help!!
Posted on 1/26/14 at 2:18 am
Posted on 1/26/14 at 2:18 am
What do they taste like?
I know worcestershire sauce has anchovies in it and I like the taste of that.
I'm having a hard time getting past the little skeletal filets on a pizza.
Are they fishy or do they taste like steak sauce?
Pardon my ignorance.
I know worcestershire sauce has anchovies in it and I like the taste of that.
I'm having a hard time getting past the little skeletal filets on a pizza.
Are they fishy or do they taste like steak sauce?
Pardon my ignorance.
Posted on 1/26/14 at 2:53 am to la_birdman
They taste salty more than anything else.
Posted on 1/26/14 at 4:01 am to Jim Rockford
Anchovies paste is recommended as a flavor enhancer in some dishes.
Posted on 1/26/14 at 4:53 am to la_birdman
Make a home made Ceasar salad and make the dressing yourself with paste(thus no bones). As noted above it is a briny as can be flavor. They do not taste anything remotely like L&P sauce.
Posted on 1/26/14 at 7:53 am to la_birdman
Eat cold with a salad. Warm anchovies are nasty on pizza.
Posted on 1/26/14 at 7:54 am to la_birdman
If you want to try the, so badly:
1- buy some
2- take tampon out of vag
3- eat one
1- buy some
2- take tampon out of vag
3- eat one
Posted on 1/26/14 at 8:00 am to tracytiger
Hairy fish.
Buy anchovy stuffed green olives and drop two into a well made martini.
Chances are you have eaten them before and didn't know it. I use them and the paste all the time including my spaghetti sauce and no ones knows.
Buy anchovy stuffed green olives and drop two into a well made martini.
Chances are you have eaten them before and didn't know it. I use them and the paste all the time including my spaghetti sauce and no ones knows.
Posted on 1/26/14 at 8:16 am to la_birdman
I'd say the problem with most pizza joints in general is they don't give them a bath and pat dry first before it goes on your pizza. The ones we get most often are salt cured to preserve them, much like many other things, yet for some reason we don't wash the cure off anchovy fillets first, yet we wouldn't dream of it with anything else that we cure in salt, like smoked salmon, or gravlax.
It's already a very poignant flavor, but I'd say made much worse because of the brine remaining on the fillets when you consume them.
It's already a very poignant flavor, but I'd say made much worse because of the brine remaining on the fillets when you consume them.
Posted on 1/26/14 at 8:20 am to Mike da Tigah
I buy them in oil and never wash them. That's part of the flavor profile.
Posted on 1/26/14 at 8:21 am to Martini
quote:
I buy them in oil and never wash them. That's part of the flavor profile.
That's different.
Posted on 1/26/14 at 8:52 am to la_birdman
Otis told me to add anchovie paste to my pot of spaghetti sauce to give it depth. Complete bullshite. I've done it like 40 times and have yet to see it add any depth to my pot. I like the flavor it adds though.
Posted on 1/26/14 at 12:33 pm to LSUballs
If you buy a piece of pipe and rent a TIG welder I can easily add more depth to your pot brah.
Posted on 1/26/14 at 1:39 pm to CorkSoaker
quote:
If you want to try the, so badly: 1- buy some 2- take tampon out of vag 3- eat one
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