[ 3 / biz / cgl / ck / diy / fa / ic / jp / lit / sci / vr / vt ] [ index / top / reports ] [ become a patron ] [ status ]
2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

View post   
File: 104 KB, 550x411, 'chovies.jpg [View same] [iqdb] [saucenao] [google]
7931280 No.7931280 [Reply] [Original]

great with lamb and on pizzas

what else does /see-kay/ do with them?

>> No.7931282

>>7931280
put them in the trash.

>> No.7931290

>>7931280
with lamb?

>> No.7931314

>>7931290
yeah, its like a not-shit surf and turf

>> No.7931594

The bones always get stuck in my fucking tongue and gums. I love how they taste, but my gums are just too prone to being stabbed by their little bonies so I can't enjoy the salty, oily, goodness.

>> No.7931600
File: 45 KB, 306x423, fedoramasterdotcom.jpg [View same] [iqdb] [saucenao] [google]
7931600

>>7931314
Oh dear.
Does your mother know you're handling all those sharp edges?

>> No.7931653

great for giving a salty-savoury flavour compentant when starting off a soup, sauce or stew.

>> No.7931688
File: 790 KB, 1800x1200, pans.jpg [View same] [iqdb] [saucenao] [google]
7931688

>>7931653
any in particular?
id imagine itd be pretty good in a tomato based sauce or soup

>>7931600
thanks for contributing to the thread

>> No.7931711

>>7931280
I love 'em, just on a cracker. but as far as cooking goes:

I add a few fillets or a squeeze of paste to my tomato-based pasta sauces

toss a few fillets when I'm making braised lamb shanks in red wine

I make chicken thigh sandwiches as follows:
-puree a small can of anchovies, a small can of chipotles in adobo sauce, several cloves raw garlic, and some tomato paste in the blender
-spread out boneless, skinless chicken thighs on a tray. Salt & pepper them. Broil the first side. Flip. Spread the anchovy-pepper-tomato paste on the 2nd side. Broil again.

Assemble sandwiches using burger buns, the broiled thighs, muenster cheese, and thinly sliced raw onion, sliced pickled peppers.

>> No.7931717

>>7931600
>differing opinion

o shit edgelord lolololol

>> No.7931737

>>7931280
They are essential for my tomato sauce for pastas and pizzas. Absolutely essential.

Also, white anchovies are preferable to sardines for eating straight from the can or on toast.

>> No.7931770

>>7931280
Caesar salad
Puttanesca

>> No.7931778

>>7931280
I only put anchovies on pizza tbqhfam.

Kippers are good anytime, though. I usually have a can for breakfast.

>> No.7932222

>>7931688
>maximum comfort

>> No.7932317
File: 1.31 MB, 3264x2448, 20160728_212812.jpg [View same] [iqdb] [saucenao] [google]
7932317

>>7931280
Here is my secret sand witch recipe
I call it the crooked clitchovy
>2oz can of good aul 'chovies
>1 kangz hawaiian bred bun n shit
>homemade slaw, sp mayo and vinegar ft. Cabbage
>fist full of fresh basil
>empty out your nutsack for a dolop of that yum yum sauce

>> No.7933190

>>7931280
they are pretty good in humus .

>> No.7933200

with dill pickles, cream cheese and crackers; eat as a chaser with vodka

>> No.7933203
File: 1.58 MB, 250x220, 1454740568751.gif [View same] [iqdb] [saucenao] [google]
7933203

>>7932317

>> No.7934017

>>7931280
In sandwiches with cream cheese and slices of tomato. Also with manchego and slices of tomato.
Salted and pickled anchovies together with some good quality crisps/chips and some manzanilla olives to go with your beer.

>> No.7934021

>>7931280
I keep a little jar of them in my fridge for whenever I'm making tuna puttanesca

>> No.7934044

>>7931280
They're fantastic on pizza, but a bit too salty if not cooked enough.